We're remodeling, and putting a water spray near the stove for filling up
large vessels, and other times when water is needed at the stove.

Anyone know the proper terminology for these?

Anyone have one? Is it a snake type, or articulated?

Like them? Hate them? Caveats? Tips? Brand names suggestions?

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com

On Oct 21, 1:12*pm, "Steve B" > wrote:
> We're remodeling, and putting a water spray near the stove for filling up
> large vessels, and other times when water is needed at the stove.
>
> Anyone know the proper terminology for these?
>
> Anyone have one? *Is it a snake type, or articulated?
>
> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>
> Steve
>
> Heart surgery pending?
> Read up and prepare.
> Learn how to care for a friend.
> *http://cabgbypasssurgery.com

Geez...how far away is the kitchen sink? Electric stove or gas?

On Thu, 21 Oct 2010 13:18:27 -0700 (PDT), Chemo the Clown
> wrote:

> On Oct 21, 1:12*pm, "Steve B" > wrote:
> > We're remodeling, and putting a water spray near the stove for filling up
> > large vessels, and other times when water is needed at the stove.
> >
> > Anyone know the proper terminology for these?
> >
> > Anyone have one? *Is it a snake type, or articulated?
> >
> > Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
> >
> > Steve
> >
> > Heart surgery pending?
> > Read up and prepare.
> > Learn how to care for a friend.
> > *http://cabgbypasssurgery.com
>
> Geez...how far away is the kitchen sink? Electric stove or gas?

That's one kitchen concept I just do not understand. It's not okay to
carry a pot of cold water to the stove, but it's okay to carry a pot
of hot water back to the sink? <boggle>

--

Never trust a dog to watch your food.

On 10/21/2010 4:59 PM, sf wrote:
> On Thu, 21 Oct 2010 13:18:27 -0700 (PDT), Chemo the Clown
> > wrote:
>
>> On Oct 21, 1:12 pm, "Steve > wrote:
>>> We're remodeling, and putting a water spray near the stove for filling up
>>> large vessels, and other times when water is needed at the stove.
>>>
>>> Anyone know the proper terminology for these?
>>>
>>> Anyone have one? Is it a snake type, or articulated?
>>>
>>> Like them? Hate them? Caveats? Tips? Brand names suggestions?
>>>
>>> Steve
>>>
>>> Heart surgery pending?
>>> Read up and prepare.
>>> Learn how to care for a friend.
>>> http://cabgbypasssurgery.com
>>
>> Geez...how far away is the kitchen sink? Electric stove or gas?
>
> That's one kitchen concept I just do not understand. It's not okay to
> carry a pot of cold water to the stove, but it's okay to carry a pot
> of hot water back to the sink?<boggle>
>

Well, at least you only have to carry the pot once.

-Tracy

sf wrote:
>
> That's one kitchen concept I just do not understand. It's not okay to
> carry a pot of cold water to the stove, but it's okay to carry a pot
> of hot water back to the sink? <boggle>

You miss the concept.

Pot filler faucets originated in commercial kitchens where they are used
to fill a pot that will remain on the burner all day and have portions
of whatever scooped out all day. At the end of the day, there is a lot
less than a full pot remaining. At that point the remains are either
scooped out into a container for the refrigerator (with date sticker) or
disposed of.

On Thu, 21 Oct 2010 16:56:56 -0500, "Pete C." >
wrote:

>
> sf wrote:
> >
> > That's one kitchen concept I just do not understand. It's not okay to
> > carry a pot of cold water to the stove, but it's okay to carry a pot
> > of hot water back to the sink? <boggle>
>
> You miss the concept.
>
> Pot filler faucets originated in commercial kitchens where they are used
> to fill a pot that will remain on the burner all day and have portions
> of whatever scooped out all day. At the end of the day, there is a lot
> less than a full pot remaining. At that point the remains are either
> scooped out into a container for the refrigerator (with date sticker) or
> disposed of.

No. I didn't miss any concept. You did. We were talking about
*home* kitchens, not commercial/restaurant kitchens.

--

Never trust a dog to watch your food.

On Thu, 21 Oct 2010 15:21:11 -0700, sf > wrote:

>No. I didn't miss any concept. You did. We were talking about
>*home* kitchens, not commercial/restaurant kitchens.

....where we call for take out...because we never intended to "cook"
anything in our upscale kitchen. Cook?....crap that is work.

sf wrote:
>
> On Thu, 21 Oct 2010 16:56:56 -0500, "Pete C." >
> wrote:
>
> >
> > sf wrote:
> > >
> > > That's one kitchen concept I just do not understand. It's not okay to
> > > carry a pot of cold water to the stove, but it's okay to carry a pot
> > > of hot water back to the sink? <boggle>
> >
> > You miss the concept.
> >
> > Pot filler faucets originated in commercial kitchens where they are used
> > to fill a pot that will remain on the burner all day and have portions
> > of whatever scooped out all day. At the end of the day, there is a lot
> > less than a full pot remaining. At that point the remains are either
> > scooped out into a container for the refrigerator (with date sticker) or
> > disposed of.
>
> No. I didn't miss any concept. You did. We were talking about
> *home* kitchens, not commercial/restaurant kitchens.

No, you definitely missed it. You fill the heavy pot on the stove, make
your soup/pasta/etc., serve the portions out of the pot on the stove and
when you are done you *do not* have a full pot to remove from the stove.

In article >,
sf > wrote:


> That's one kitchen concept I just do not understand. It's not okay to
> carry a pot of cold water to the stove, but it's okay to carry a pot
> of hot water back to the sink? <boggle>

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.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
>
> In article >,
> sf > wrote:
>
> > That's one kitchen concept I just do not understand. It's not okay to
> > carry a pot of cold water to the stove, but it's okay to carry a pot
> > of hot water back to the sink? <boggle>
>
> 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.

This is why they have pasta strainer baskets that you cook the pasta in
and then just lift the strainer out of the cooking pot.

On Fri, 22 Oct 2010 07:58:41 -0500, "Pete C." >
wrote:

>
>Dan Abel wrote:
>>
>> In article >,
>> sf > wrote:
>>
>> > That's one kitchen concept I just do not understand. It's not okay to
>> > carry a pot of cold water to the stove, but it's okay to carry a pot
>> > of hot water back to the sink? <boggle>
>>
>> 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.
>
>This is why they have pasta strainer baskets that you cook the pasta in
>and then just lift the strainer out of the cooking pot.

Bullshit... to lift that much pasta necessitates a crane.

In article >,
Dan Abel > wrote:
>In article >,
> sf > wrote:
>
>
>> That's one kitchen concept I just do not understand. It's not okay to
>> carry a pot of cold water to the stove, but it's okay to carry a pot
>> of hot water back to the sink? <boggle>

ISTR that the Fatted Calf has a drain in their floor near their setup or
some means for draining the pot without hauling it.

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.)

(I did do beans a couple of months ago - 14# dry weight. But I scooped
them out with a smaller strainer before having someone empty the water
with me running safety interference.)

Charlotte

--

On Sat, 23 Oct 2010 01:15:46 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

>In article >,
>Dan Abel > wrote:
>>In article >,
>> sf > wrote:
>>
>>
>>> That's one kitchen concept I just do not understand. It's not okay to
>>> carry a pot of cold water to the stove, but it's okay to carry a pot
>>> of hot water back to the sink? <boggle>
>
>ISTR that the Fatted Calf has a drain in their floor near their setup or
>some means for draining the pot without hauling it.
>
>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.

An experienced cook would heat a few smaller pots rather than one huge
pot... and they'd fill the pots the night before.

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

On Oct 21, 4:59*pm, sf > wrote:
> On Thu, 21 Oct 2010 13:18:27 -0700 (PDT), Chemo the Clown
>
>
>
> > wrote:
> > On Oct 21, 1:12*pm, "Steve B" > wrote:
> > > We're remodeling, and putting a water spray near the stove for filling up
> > > large vessels, and other times when water is needed at the stove.
>
> > > Anyone know the proper terminology for these?
>
> > > Anyone have one? *Is it a snake type, or articulated?
>
> > > Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>
> > > Steve
>
> > > Heart surgery pending?
> > > Read up and prepare.
> > > Learn how to care for a friend.
> > > *http://cabgbypasssurgery.com
>
> > Geez...how far away is the kitchen sink? Electric stove or gas?
>
> That's one kitchen concept I just do not understand. *It's not okay to
> carry a pot of cold water to the stove, but it's okay to carry a pot
> of hot water back to the sink? *<boggle>

My god. You must really pride yourself on being such a supreme bitch.

"Chemo the Clown" wrote in message
...

On Oct 21, 1:12 pm, "Steve B" > wrote:
> We're remodeling, and putting a water spray near the stove for filling up
> large vessels, and other times when water is needed at the stove.
>
> Anyone know the proper terminology for these?
>


> Geez...how far away is the kitchen sink? Electric stove or gas?

Amazing how your ignorance shows. For many people with arthritis or other
handicap, this is a wonderful tool to assist them. Not everyone can readily
lift a pot with 25# of water in it, nor can they easily make a half dozen
trips filling a pitcher.

To answer the other inevitable question, no, the pot does not always have to
be emptied back into the sink. If it becomes soup, it is taken out is
smaller batches. If it is pasta water, I'm home by the time my wife needs
it emptied so it is not a problem. Anyway, solving 50% of a problem is
better than ignoring it.

If someone finds a pot filler useful, good for them, and I hope they enjoy
using it for many more years.

"Ed Pawlowski" > wrote in message
...
> "Chemo the Clown" wrote in message
> ...
>
> On Oct 21, 1:12 pm, "Steve B" > wrote:
>> We're remodeling, and putting a water spray near the stove for filling up
>> large vessels, and other times when water is needed at the stove.
>>
>> Anyone know the proper terminology for these?
>>
>
>
>> Geez...how far away is the kitchen sink? Electric stove or gas?
>
> Amazing how your ignorance shows. For many people with arthritis or other
> handicap, this is a wonderful tool to assist them. Not everyone can
> readily lift a pot with 25# of water in it, nor can they easily make a
> half dozen trips filling a pitcher.
>
> To answer the other inevitable question, no, the pot does not always have
> to be emptied back into the sink. If it becomes soup, it is taken out is
> smaller batches. If it is pasta water, I'm home by the time my wife needs
> it emptied so it is not a problem. Anyway, solving 50% of a problem is
> better than ignoring it.
>
> If someone finds a pot filler useful, good for them, and I hope they enjoy
> using it for many more years.

............ timidly raising my hand ...................

Sometimes the kitchen sink is far away. When we finish remodeling, I doubt
it will be sixty meters away, but it will nonetheless be about ten feet. We
are expanding our kitchen to approximately 500 sf.

I have had two major shoulder surgeries. My sternum has been cut in half
and wired together again. I broke my back, and one of my lumbar vertebrae
is 1/2" shorter than factory original. I have degenerative bone disease in
my cervical vertebrae. My wrists are shot. I broke my thumb. And I DO
have arthritis. Carrying things for me is hard, and I particularly don't
like to carry HOT things right next to my .......... well, you know what.

This is for a fancy look good gizmo on our new remodel. It may be
functional, or never used. But, for me, I do think I may use it at least
occasionally. And I want one, so I see no problem with it. I've had many
things that I thought I needed, and that I wanted, and never used them.
That's one of the perks of being a grown up.

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com

Steve B wrote:
>
> "Ed Pawlowski" > wrote in message
> ...
> > "Chemo the Clown" wrote in message
> > ...
> >
> > On Oct 21, 1:12 pm, "Steve B" > wrote:
> >> We're remodeling, and putting a water spray near the stove for filling up
> >> large vessels, and other times when water is needed at the stove.
> >>
> >> Anyone know the proper terminology for these?
> >>
> >
> >
> >> Geez...how far away is the kitchen sink? Electric stove or gas?
> >
> > Amazing how your ignorance shows. For many people with arthritis or other
> > handicap, this is a wonderful tool to assist them. Not everyone can
> > readily lift a pot with 25# of water in it, nor can they easily make a
> > half dozen trips filling a pitcher.
> >
> > To answer the other inevitable question, no, the pot does not always have
> > to be emptied back into the sink. If it becomes soup, it is taken out is
> > smaller batches. If it is pasta water, I'm home by the time my wife needs
> > it emptied so it is not a problem. Anyway, solving 50% of a problem is
> > better than ignoring it.
> >
> > If someone finds a pot filler useful, good for them, and I hope they enjoy
> > using it for many more years.
>
> ........... timidly raising my hand ...................
>
> Sometimes the kitchen sink is far away. When we finish remodeling, I doubt
> it will be sixty meters away, but it will nonetheless be about ten feet. We
> are expanding our kitchen to approximately 500 sf.
>
> I have had two major shoulder surgeries. My sternum has been cut in half
> and wired together again. I broke my back, and one of my lumbar vertebrae
> is 1/2" shorter than factory original. I have degenerative bone disease in
> my cervical vertebrae. My wrists are shot. I broke my thumb. And I DO
> have arthritis. Carrying things for me is hard, and I particularly don't
> like to carry HOT things right next to my .......... well, you know what.
>
> This is for a fancy look good gizmo on our new remodel. It may be
> functional, or never used. But, for me, I do think I may use it at least
> occasionally. And I want one, so I see no problem with it. I've had many
> things that I thought I needed, and that I wanted, and never used them.
> That's one of the perks of being a grown up.

How about adding a nice stylish stainless overhead hoist rail between
the stove and the sink with a hoist and trolley so you can hoist the pot
and roll it over to the sink?

Steve B wrote:
>>
>> I have had two major shoulder surgeries. My sternum has been cut in half
>> and wired together again. I broke my back, and one of my lumbar vertebrae
>> is 1/2" shorter than factory original. I have degenerative bone disease in
>> my cervical vertebrae. My wrists are shot. I broke my thumb. And I DO
>> have arthritis. Carrying things for me is hard,

>> This is for a fancy look good gizmo on our new remodel. It may be
>> functional, or never used. But, for me, I do think I may use it at least
>> occasionally. And I want one, so I see no problem with it. I've had many
>> things that I thought I needed, and that I wanted, and never used them.
>> That's one of the perks of being a grown up.
>


Yes, making decisions like that is one of the perks of being grown up
as well as having the resources to carry it out.

You certainly sound like a good candidate for the gizmo and it might
even be tax deductible as an aid for a disability. As far as emptying
it if it's just water for pasta, no one has mentioned the ease of
dipping the water out repeatedly with a saucepan until the kettle is
light enough to carry. There are solutions for most problems even if
they take longer or require a bit more effort.

gloria p

On Fri, 22 Oct 2010 08:02:43 -0500, "Pete C." >
wrote:

> How about adding a nice stylish stainless overhead hoist rail between
> the stove and the sink with a hoist and trolley so you can hoist the pot
> and roll it over to the sink?

How about having a sink next to the stove? I'd love to have a stove
and sink separated by a prep counter.

What happens when the "pot filler" starts to drip or otherwise springs
a leak? What about when it's accidentally turned on and nothing is
underneath it?

--

Never trust a dog to watch your food.

On Thu, 21 Oct 2010 23:11:36 -0400, "Ed Pawlowski"
> wrote:

>"Chemo the Clown" wrote in message
...
>
>"Steve LYING *******" > wrote:
>> We're remodeling, and putting a water spray near the stove for filling up
>> large vessels, and other times when water is needed at the stove.
>>
>> Anyone know the proper terminology for these?
>>
>
>
>> Geez...how far away is the kitchen sink? Electric stove or gas?
>
>Amazing how your ignorance shows. For many people with arthritis or other
>handicap, this is a wonderful tool to assist them. Not everyone can readily
>lift a pot with 25# of water in it, nor can they easily make a half dozen
>trips filling a pitcher.
>
>To answer the other inevitable question, no, the pot does not always have to
>be emptied back into the sink. If it becomes soup, it is taken out is
>smaller batches. If it is pasta water, I'm home by the time my wife needs
>it emptied so it is not a problem. Anyway, solving 50% of a problem is
>better than ignoring it.
>
>If someone finds a pot filler useful, good for them, and I hope they enjoy
>using it for many more years.

This entire discussion has devolved into pure silliness. In a home
kitchen it is quite simple to attach one of those coiling plant
watering tubes, the darn things can reach some 50 feet if necessary
and are very inexpensive. But one with a handicap that prevents
handling certain kitchen chores simply wouldn't without the assistance
of others. Besides, building codes, fire codes, and home insurance
policies would prevent a pot filler at the stove in a residential
kitchen. This Steve ******* is a lying bag of shit.

On Oct 22, 9:17*am, Brooklyn1 <Gravesend1> wrote:
> On Thu, 21 Oct 2010 23:11:36 -0400, "Ed Pawlowski"
>

> of others. *Besides, building codes, fire codes, and home insurance
> policies would prevent a pot filler at the stove in a residential
> kitchen. *

Common item in Tennessee high end residential kitchens. Took this
photo on Thursday at a NEW construction install

http://picasaweb.google.com/lh/photo...eat=directlink

On Fri, 22 Oct 2010 06:26:06 -0700 (PDT), "Mr. Bill"
> wrote:

>On Oct 22, 9:17*am, Brooklyn1 <Gravesend1> wrote:
>> On Thu, 21 Oct 2010 23:11:36 -0400, "Ed Pawlowski"
>>
>
>> of others. *Besides, building codes, fire codes, and home insurance
>> policies would prevent a pot filler at the stove in a residential
>> kitchen. *
>
>Common item in Tennessee high end residential kitchens. Took this
>photo on Thursday at a NEW construction install
>
>http://picasaweb.google.com/lh/photo...eat=directlink

That doesn't prove it's legal... and there it is, a water spigot
directly over an electric stove... all that proves is that folks in
Tennesseee ain't that swift.

It's alright. He's used to being wrong.

I always wanted something like that for homebrewing/wining.

On Oct 22, 8:17*am, Brooklyn1 <Gravesend1> wrote:
> On Thu, 21 Oct 2010 23:11:36 -0400, "Ed Pawlowski"
>
>
>
>
>
> > wrote:
> >"Chemo the Clown" *wrote in message
> ....
>
> >"Steve LYING *******" > wrote:
> >> We're remodeling, and putting a water spray near the stove for filling up
> >> large vessels, and other times when water is needed at the stove.
>
> >> Anyone know the proper terminology for these?
>
> >> Geez...how far away is the kitchen sink? Electric stove or gas?
>
> >Amazing how your ignorance shows. *For many people with arthritis or other
> >handicap, this is a wonderful tool to assist them. *Not everyone can readily
> >lift a pot with 25# of water in it, nor can they easily *make a half dozen
> >trips filling a pitcher.
>
> >To answer the other inevitable question, no, the pot does not always have to
> >be emptied back into the sink. *If it becomes soup, it is taken out is
> >smaller batches. *If it is pasta water, I'm home by the time my wife needs
> >it emptied so it is not a problem. Anyway, solving 50% of a problem is
> >better than ignoring it.
>
> >If someone finds a pot filler useful, good for them, and I hope they enjoy
> >using it for many more years.
>
> This entire discussion has devolved into pure silliness. * In a home
> kitchen it is quite simple to attach one of those coiling plant
> watering tubes, the darn things can reach some 50 feet if necessary
> and are very inexpensive. *But one with a handicap that prevents
> handling certain kitchen chores simply wouldn't without the assistance
> of others. *Besides, building codes, fire codes, and home insurance
> policies would prevent a pot filler at the stove in a residential
> kitchen. *This Steve ******* is a lying bag of shit.- Hide quoted text -
>
> - Show quoted text -

Building, fire and other codes easily allow pot filler faucets at the
stove. If they didn't, there wouldn't be any available for home
use. Which there are.

N.

On Fri, 22 Oct 2010 09:17:31 -0400, Brooklyn1 <Gravesend1> wrote:

> This entire discussion has devolved into pure silliness. In a home
> kitchen it is quite simple to attach one of those coiling plant
> watering tubes, the darn things can reach some 50 feet if necessary
> and are very inexpensive. But one with a handicap that prevents
> handling certain kitchen chores simply wouldn't without the assistance
> of others.

It's called a "kitchen sink argument", bring up any small oddity that
wasn't part of the original discussion to win a point.

> Besides, building codes, fire codes, and home insurance
> policies would prevent a pot filler at the stove in a residential
> kitchen.

I see pot fillers in new home construction and high end kitchen
remodels include them too. http://tinyurl.com/235c3r5
<http://www.google.com/images?hl=en&source=imghp&biw=1138&bih=723&q=pot+f iller+faucet&gbv=2&aq=1&aqi=g4g-m1&aql=&oq=pot+filler&gs_rfai=>

> This Steve ******* is a lying bag of shit.

Steve isn't the "problem", it's Pete C.

Here's the OP again

On Oct 21, 1:12*pm, "Steve B" > wrote:
> We're remodeling, and putting a water spray near the stove for filling up
> large vessels, and other times when water is needed at the stove.
>
> Anyone know the proper terminology for these?
>
> Anyone have one? *Is it a snake type, or articulated?
>
> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?

--

Never trust a dog to watch your food.

On Oct 21, 3:12*pm, "Steve B" > wrote:
> We're remodeling, and putting a water spray near the stove for filling up
> large vessels, and other times when water is needed at the stove.
>
> Anyone know the proper terminology for these?
>
> Anyone have one? *Is it a snake type, or articulated?
>
> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>
> Steve
>
> Heart surgery pending?
> Read up and prepare.
> Learn how to care for a friend.
> *http://cabgbypasssurgery.com

I've heard them called "pot-filler" faucets on the home improvement
programs.

N.

Steve B wrote:
> We're remodeling, and putting a water spray near the stove for filling up
> large vessels, and other times when water is needed at the stove.
>
> Anyone know the proper terminology for these?
>
> Anyone have one? Is it a snake type, or articulated?
>
> Like them? Hate them? Caveats? Tips? Brand names suggestions?
>



I've seen those in high-end model home open houses and that's where I
suggest you start your investigation.

I'd also go to a nice plumbing supply store as well as ask your
contractor if he has experience with them. I have found they often know
all the pros and cons of many optional items.

gloria p
who had all new windows installed this week :-)

"gloria.p" > wrote in message
...
> Steve B wrote:
>> We're remodeling, and putting a water spray near the stove for filling up
>> large vessels, and other times when water is needed at the stove.
>>
>> Anyone know the proper terminology for these?
>>
>> Anyone have one? Is it a snake type, or articulated?
>>
>> Like them? Hate them? Caveats? Tips? Brand names suggestions?
>>
>
>
>
> I've seen those in high-end model home open houses and that's where I
> suggest you start your investigation.
>
> I'd also go to a nice plumbing supply store as well as ask your contractor
> if he has experience with them. I have found they often know all the pros
> and cons of many optional items.
>
> gloria p
> who had all new windows installed this week :-)

In the interim since I asked this question, I have learned they are called
pot fillers. They have a 18-24" reach typically, and start off at $150, and
run up to $1500. At that cost for a gadget, we are reevaluating our need
for one. I do believe we will spring for one in the $200 range just for
esthetics, and once in while practical use.

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com

On Oct 21, 9:57*pm, "Steve B" > wrote:
> "gloria.p" > wrote in message
>
> ...
>
>
>
>
>
> > Steve B wrote:
> >> We're remodeling, and putting a water spray near the stove for filling up
> >> large vessels, and other times when water is needed at the stove.
>
> >> Anyone know the proper terminology for these?
>
> >> Anyone have one? *Is it a snake type, or articulated?
>
> >> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>
> > I've seen those in high-end *model home open houses and that's where I
> > suggest you start your investigation.
>
> > I'd also go to a nice plumbing supply store as well as ask your contractor
> > if he has experience with them. *I have found they often know all the pros
> > and cons of many optional items.
>
> > gloria p
> > who had all new windows installed this week *:-)
>
> In the interim since I asked this question, I have learned they are called
> pot fillers. *They have a 18-24" reach typically, and start off at $150, and
> run up to $1500. *At that cost for a gadget, we are reevaluating our need
> for one. *I do believe we will spring for one in the $200 range just for
> esthetics, and once in while practical use.
>
> Steve
>


Uh, yeah, I think I said the proper term early on in this thread. ;-)

Unless you already have the water line to the stove, you'll also have
to pay for that.

Just a note: If you have a commercial soft water system in your home,
make sure you don't have that soft water in the line to the pot
filler. You should always use regular cold water in a cooking pot.

N.

"Nancy2" > wrote

Just a note: If you have a commercial soft water system in your home,
make sure you don't have that soft water in the line to the pot
filler. You should always use regular cold water in a cooking pot.

N.

Right now, it comes off the RO system. What is the difference?

Steve

On Oct 22, 10:19*am, "Steve B" > wrote:
> "Nancy2" > wrote
>
> Just a note: *If you have a commercial soft water system in your home,
> make sure you don't have that soft water in the line to the pot
> filler. *You should always use regular cold water in a cooking pot.
>
> N.
>
> Right now, it comes off the RO system. *What is the difference?
>
> Steve

There are chemicals in the softening agents that you don't want in
your cooking water, plus it tastes funny (to me, anyway). What's
"RO?" I've always been told not to use hot water in cooking, don't
know why. Maybe it's an outdated warning, for an old wives' tale.

N.

On Fri, 22 Oct 2010 07:00:17 -0700 (PDT), Nancy2
> wrote:

>On Oct 21, 9:57*pm, "Steve B" > wrote:
>> "gloria.p" > wrote in message
>>
>> ...
>>
>>
>>
>>
>>
>> > Steve B wrote:
>> >> We're remodeling, and putting a water spray near the stove for filling up
>> >> large vessels, and other times when water is needed at the stove.
>>
>> >> Anyone know the proper terminology for these?
>>
>> >> Anyone have one? *Is it a snake type, or articulated?
>>
>> >> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>>
>> > I've seen those in high-end *model home open houses and that's where I
>> > suggest you start your investigation.
>>
>> > I'd also go to a nice plumbing supply store as well as ask your contractor
>> > if he has experience with them. *I have found they often know all the pros
>> > and cons of many optional items.
>>
>> > gloria p
>> > who had all new windows installed this week *:-)
>>
>> In the interim since I asked this question, I have learned they are called
>> pot fillers. *They have a 18-24" reach typically, and start off at $150, and
>> run up to $1500. *At that cost for a gadget, we are reevaluating our need
>> for one. *I do believe we will spring for one in the $200 range just for
>> esthetics, and once in while practical use.
>>
>> Steve
>>
>
>
>Uh, yeah, I think I said the proper term early on in this thread. ;-)
>
>Unless you already have the water line to the stove, you'll also have
>to pay for that.
>
>Just a note: If you have a commercial soft water system in your home,
>make sure you don't have that soft water in the line to the pot
>filler. You should always use regular cold water in a cooking pot.

Not true, there's is nothing detrimental about using softened water
for cooking, especially pasta.

On Oct 22, 10:44*am, Brooklyn1 <Gravesend1> wrote:
> On Fri, 22 Oct 2010 07:00:17 -0700 (PDT), Nancy2
>
>
>
>
>
> > wrote:
> >On Oct 21, 9:57*pm, "Steve B" > wrote:
> >> "gloria.p" > wrote in message
>
> ...
>
> >> > Steve B wrote:
> >> >> We're remodeling, and putting a water spray near the stove for filling up
> >> >> large vessels, and other times when water is needed at the stove.
>
> >> >> Anyone know the proper terminology for these?
>
> >> >> Anyone have one? *Is it a snake type, or articulated?
>
> >> >> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>
> >> > I've seen those in high-end *model home open houses and that's where I
> >> > suggest you start your investigation.
>
> >> > I'd also go to a nice plumbing supply store as well as ask your contractor
> >> > if he has experience with them. *I have found they often know all the pros
> >> > and cons of many optional items.
>
> >> > gloria p
> >> > who had all new windows installed this week *:-)
>
> >> In the interim since I asked this question, I have learned they are called
> >> pot fillers. *They have a 18-24" reach typically, and start off at $150, and
> >> run up to $1500. *At that cost for a gadget, we are reevaluating our need
> >> for one. *I do believe we will spring for one in the $200 range just for
> >> esthetics, and once in while practical use.
>
> >> Steve
>
> >Uh, yeah, I think I said the proper term early on in this thread. ;-)
>
> >Unless you already have the water line to the stove, you'll also have
> >to pay for that.
>
> >Just a note: *If you have a commercial soft water system in your home,
> >make sure you don't have that soft water in the line to the pot
> >filler. *You should always use regular cold water in a cooking pot.
>
> Not true, there's is nothing detrimental about using softened water
> for cooking, especially pasta.- Hide quoted text -
>
> - Show quoted text -

Shel, I'm not gonna argue the point - it was advice from the softener
guy. Plus, I don't like the taste of soft water.
Pffffffhhhhhht.

N.

In article
>,
Nancy2 > wrote:


> Just a note: If you have a commercial soft water system in your home,
> make sure you don't have that soft water in the line to the pot
> filler. You should always use regular cold water in a cooking pot.

Hard water interferes with soap, so people put in water softeners. The
most common ones I've seen simply replace the "hard" minerals (usually
calcium and magnesium) with sodium. However, many people are on diets
where they have been told to reduce their sodium intake. Thus, using
softened water for drinking and cooking will increase sodium intake.
The harder the water coming into the house, the more sodium will be in
the softened water. If you periodically dump a huge bag of rock salt
into your water softener, that's what kind of water softener you have.

--
Dan Abel
Petaluma, California USA

On Fri, 22 Oct 2010 20:30:47 -0500 in rec.food.cooking, Omelet
> wrote,
>Isn't there a substitute now for that to eliminate the excess sodium?

I have seen bags of KCl for use in water softeners, but I don't know
if that requires a different ion exchange resin or not. And, as you
know, substituting potassium for sodium just switches to a different
set of possible problems.

In article >,
"Steve B" > wrote:

>
> In the interim since I asked this question, I have learned they are called
> pot fillers. They have a 18-24" reach typically, and start off at $150, and
> run up to $1500. At that cost for a gadget, we are reevaluating our need
> for one. I do believe we will spring for one in the $200 range just for
> esthetics, and once in while practical use.
>
> Steve


We are in the early process of designing our new kitchen. The person we
are working with said their problem with pot fillers is say you only use
it twice a month. In between uses the water just sits in the pipes
getting staler and staler. Use it to boil pasta anyway or lug the
partially full pot to the sink to dump it, re-fill. Doesn't save so
much.

marcella

"Marcella Peek" > wrote in message
...
> In article >,
> "Steve B" > wrote:
>
>>
>> In the interim since I asked this question, I have learned they are
>> called
>> pot fillers. They have a 18-24" reach typically, and start off at $150,
>> and
>> run up to $1500. At that cost for a gadget, we are reevaluating our need
>> for one. I do believe we will spring for one in the $200 range just for
>> esthetics, and once in while practical use.
>>
>> Steve
>
>
> We are in the early process of designing our new kitchen. The person we
> are working with said their problem with pot fillers is say you only use
> it twice a month. In between uses the water just sits in the pipes
> getting staler and staler. Use it to boil pasta anyway or lug the
> partially full pot to the sink to dump it, re-fill. Doesn't save so
> much.
>
> marcella

As we speak, we are deciding whether or not to even have one. The walls are
ready for drywall, but still open, so now's the time to do it or not. They
are rather spendy, going up to over a thousand dollars. For something
that's going to be used once a month or less, I'm reevaluating. I could put
that money on a better range hood.

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com

Steve B wrote:
> We're remodeling, and putting a water spray near the stove for filling up
> large vessels, and other times when water is needed at the stove.
>
> Anyone know the proper terminology for these?
>
> Anyone have one? Is it a snake type, or articulated?
>
> Like them? Hate them? Caveats? Tips? Brand names suggestions?
>
> Steve

Seem useful for filling a pasta pot, but you still gotta lug it over to
the sink to drain. So I think to myself- why bother? <shrug>

"Goomba" > wrote in message
...
> Steve B wrote:
>> We're remodeling, and putting a water spray near the stove for filling up
>> large vessels, and other times when water is needed at the stove.
>>
>> Anyone know the proper terminology for these?
>>
>> Anyone have one? Is it a snake type, or articulated?
>>
>> Like them? Hate them? Caveats? Tips? Brand names suggestions?
>>
>> Steve
>
> Seem useful for filling a pasta pot, but you still gotta lug it over to
> the sink to drain. So I think to myself- why bother? <shrug>

Makes it look like a rich person's kitchen without the Vulcan stove?
...........

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com