What other tools from the history of cleaning would you put in said “Hall of Fame”?
My scalpel stair wand is sweet. Still learning how to use it, need to figure out a more ergonomic way to do the rizers. I imagine my technique with most things is terrible being an untrained goober. Although a few tips here on the boards recently improved our job times so much we're starting to make $150/hour more regularly at the same prices.
A few carpet wands
AW29, Prochem TI and Quad, Dang/ Conway Swivel, SteamWay single jet
Zipper
The OG TurboForce spinner
A 10" CRB
Sapphire Uph Pro
HydraMaster Drimaster 1
Prochem upholstery tool
Cimex
and a Clark Lancaster OP
Water Claw
Airpath and DriPod
DukGard
a 16 year old son
I'll think of more....
I think the in-line sprayer (Hydroforce...gotta hand it to the Hanks Brothers, they got the "Scotchgard" name claim of the sprayer world) is worth an add.
I'm in my early 20s, and these guys just a few years older than me ask my father if they can show him something they invented when we were all at a Prochem Distributor Meeting in the early 80s.
They showed us this sprayer, and explained the concept.
Nothing like being a witness to history.
I had a similar experience with Lloyd Weaver and the first air mover.
Best tip I can ever give you is to only clean risers when their visibly soiled, which is almost never.
View attachment 127576
Ingredients
- 1 (12 ounce) can fully cooked SPAM® sliced
- 14 ounces smoked sausage (such as Eckrich®), sliced
- 1 large onion, sliced
- 6 ounces kimchi
- ¼ cup Korean red pepper powder
- 3 tablespoons soy sauce
- 3 tablespoons gochujang (Korean hot pepper paste)
- 5 cloves garlic, minced
- 1 pinch ground black pepper
- 1 bunch green onions, chopped
- 2 (32 ounce) containers chicken broth
- 7 ¾ ounces ramen noodles (such as Ottogi Ramyonsari®)
- 1 slice American cheese (Optional)
Directions
- Divide SPAM meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
- Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
- Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.
Cook's Note:
Anchovy broth can be substituted for the chicken broth if desired.
Funny I had that thought after you said it. You've already trumped it several times. First piece may always be the best for the rest of my days, go to MF.Well, maybe not the best...