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Old Feb 13, 2024 | 12:16 AM
  #31561  
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Originally Posted by BillSF9c
Might could be I has a bad pot !!! Stuff like that can wear.
I thought I had changed out EVERYthing in the cooling system. If I missed THAT, and I believe I did, it's a big personal embarrassment. Wow. Where the __ is that *****?

Maybe my $20 Chilton/Haynes will tell me. It usually stops right at the point I want anything, saying, ~"Beyond this requires special skills/knowledge/tools"... Why the heck do they think I bought it?!? I know most stuff up TO that point. Geeze Louise.

Last edited by BillSF9c; Feb 13, 2024 at 12:29 AM.
Old Feb 13, 2024 | 12:27 AM
  #31562  
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Originally Posted by Phil48315
They say not to leave food on warm in a crock pot for more than 4 hours.
Mine was an original. Since then, folks have tried to cook things on Low, from the git-go. It takes too many hours to get to a.safw 165°F, and kill germs, before you go to Low, to maintain 145°F, so they procreate. The gov't stepped in and made them turn up the heat in the elements.

So yeah, over 4 hours seems extremely short, but spend a Saturday with a pot of dried beans you are doing, or stew, and see what happens. Like a gun, it's a tool. Learn yours.

This is why new ovens won't go below 170°F, unless you buy one with a setting ~ 105°F for bakers raining bread. I've set ovens up which have a Sabbath Cycle, during the final touches of construction, and I bet they don't maintain 170°F. Things would dry out. 150° would meet 145, the law, with a safety margin. Interesting to watch the Surprise on their face, that I am aware of the Sabbath Cycle at all.
Old Feb 13, 2024 | 12:39 AM
  #31563  
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PS: Make.sure there's enough beer to not evaporate totally away. Or a thick sauce can also be a bugaboo. Dry out, maybe not start a fire, but might set off a smoke alarm and be heck to clean out the pot.

Taking chances is, well, a chancey thing. If it cools some, while OFF, you can seal the lid a tiny bit more by putting a clean.towel.iver it... Or add a rigid plastic freezer pack to it to chill it down faster, not touching the bottom or sides. Once merely warm, cool, and late a.cold water bath in the sink can cool it quickly, to be fridged sooner, without warming the fridge. Lots of ways to skin a... thing.

Originally Posted by Jbrew
That was good chicken. Crap , the crock pot is still on low, haven't touched the contents yet. Can't I just leave that thing on low for tomorrow.? There's probably something wrong with that I expect.
Old Feb 13, 2024 | 12:51 AM
  #31564  
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Divided it up amongst 4 good size bowls, 3 went in the freezer 1 in the fridge. Didn't feel right letting it go overnight. Thanks fellas!
Old Feb 13, 2024 | 12:54 AM
  #31565  
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...

Last edited by Jbrew; Feb 13, 2024 at 01:28 AM.
Old Feb 13, 2024 | 07:05 AM
  #31566  
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Originally Posted by BillSF9c
Might could be I has a bad pot !!! Stuff like that can wear.
The Virginia legislature reassures all of us that there can be no bad pot. Never was,
Old Feb 13, 2024 | 07:10 AM
  #31567  
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Originally Posted by BillSF9c
Hmmm. Can I coax you to peek at the battery voltmeter?
Pretty please? 😉
It's not very clear on that.
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Old Feb 13, 2024 | 09:26 AM
  #31568  
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Originally Posted by Phil48315
They say not to leave food on warm in a crock pot for more than 4 hours.
Unless you're Dr. Bill - he's fine.
Old Feb 13, 2024 | 09:28 AM
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Originally Posted by BillSF9c
I thought I had changed out EVERYthing in the cooling system. If I missed THAT, and I believe I did, it's a big personal embarrassment. Wow. Where the __ is that *****?

Maybe my $20 Chilton/Haynes will tell me. It usually stops right at the point I want anything, saying, ~"Beyond this requires special skills/knowledge/tools"... Why the heck do they think I bought it?!? I know most stuff up TO that point. Geeze Louise.
The cooling system doesn't have a potentiometer, the fuel sender does.
Old Feb 13, 2024 | 02:12 PM
  #31570  
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Originally Posted by white89gt
Unless you're Dr. Bill - he's fine.
May I quote you, White?

(In Elvis's voice
Why thank youu. Thank you very muuch...!



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