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Dan Abel

In article >,
(Charlotte L. Blackmer) wrote:

> In article >,
> Dan Abel > wrote:

> I sure wish for something like that when I am boiling water for pasta or
> potatoes for 130+. It takes a long time to fill up the pots, and a long
> time even on our commercial range to make 'em boil. If I am in charge of
> the kitchen and Le Menu contains pasta/mashed taters, I go in hours before
> the volunteers come in, fill the damn pots and cover, and turn on the
> burners.
>
> >My son got burned pretty badly this summer trying to dump a pot of
> >boiling pasta and water into a strainer. It was pasta for 130 people at
> >church camp, and there were two of them holding it. They saved the
> >pasta, but my son got burned on his arm, thigh and foot. He feels fine
> >now, but it still looks ugly.
>
> I am so sorry that happened. But I gotta ask: one pot? How farking big
> was it? (Another reason for using several pots, I guess.)

Good questions, so I did some actual research, which involved walking
from the computer into the kitchen, where said son (I have two) was
having a breakfast of leftover Spanish rice, which he had made for
dinner the night before. He showed me his thigh. It still looked bad,
but completely healed (just a different color than the rest of his
body). You can barely see anything on his arm. He's been back to his
usual weightlifting for some time. Anyway, there were actually two
pots. I asked how big, and he waved his arms around in the air. I
suggested 15 gallons each, and he agreed. As I remember, the menu was
ratatouille and cannellini beans, both cooked in the oven, and egg
noodles tossed with butter and parsley. It was very good.

--
Dan Abel
Petaluma, California USA