Unbelievable..

[Mikey P]

This tool will be in the cleaning hall if dame some day

 

[FredC]

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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​

1. 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.
2. 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.
3. 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.

 

[Mikey P]

#content that leads to proven incredible value.


IF inly our other advertisers has this enthusiasm


Biz is BOOMin!

 

[Mikey P]

Ya measly skunk...

 

[Jim Pemberton]

What other tools from the history of cleaning would you put in said “Hall of Fame”?

 

[Bryce C]

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.

 

[Mikey P]

What other tools from the history of cleaning would you put in said “Hall of Fame”?

A few carpet wands

AW29, Prochem TI and Quad, Dang/ Conway Swivel, SteamWay single jet

HydroForce sprayer

Zipper

The OG TurboForce spinner

A 10" CRB

Sapphire Uph Pro

HydraMaster Drimaster 1

Prochem upholstery tool

Cimex

a Clark Lancaster OP

Water Claw

Airpath and DriPod

DukGard

a 16 year old son


I'll think of more....

 

[Mikey P]

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.

Best tip I can ever give you is to only clean risers when their visibly soiled, which is almost never.

 

[Jim Pemberton]

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.

 

[Charlie Lyman]

I don't do a lot of tile, but in the short amount of time I've owned mine I have made some good money with them.

 

[Mikey P]

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.

I can recall a Coit manager handing me their first HydroForce , wanting me to test and comment.



Been hooked ever since

 

[Mikey P]

Best tip I can ever give you is to only clean risers when their visibly soiled, which is almost never.

Well, maybe not the best...

 

[Bryce C]

View attachment 127576​

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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​

1. 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.
2. 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.
3. 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.

HOW TO COOK GRILLED STEAK AND SHRIMP

Set up the grill — at least 15 minutes before you start grilling. Start with clean grill plates to prevent steaks from sticking when flipping.

Preheat grill or barbecue — Your grill needs to be HOT! At least 450°F (230°C) to get a good sear and a crispy edges. Find the hottest areas by carefully and slowly waving your hand 6 inches above the grill plates.
Lightly oil — Using tongs, lightly grease grill plates with a folded paper towel dipped in oil. Pat steaks dry — Let steaks sit out at room temperature for 15 minutes, then pat dry with paper towel to ensure the perfect sear. Season with salt and pepper, plus anything else you like: paprika, chili powder, cumin, garlic powder, etc.

Flip with tongs — Use a pair of tongs instead of a barbecue fork to avoid piercing holes in the meat and releasing crucial juices. Flip only once during cook time to give them time to form that beautiful crust. You’ll know they are ready when they easily lift off the grill.

Slather with garlic butter — the BEST part about this recipe. You can grill your steaks and slather them in our delicious garlic butter, infusing them with heaps of flavour. You’re going to use half here, saving the rest for your shrimp.

Rest — Allow steaks to rest for a good five minutes before slicing to let the juices settle before serving.

 

[Bryce C]

Well, maybe not the best...

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.

Still the rizers, darn good advice.