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589
[–] • 4 pts

That's not how you make chocolate milk.

[–] • 6 pts

Not so fun fact: milk chocolate contains butyric acid which is a short chain saturated fatty acid found in the form of esters in animal fats and plant oils. It comes from the milk additive that has changed in chemistry in processing which gives a distinctive odor and taste. Butyric acid is also found in your digestive tract and gives human vomit the same distinct odor and taste. Yes, Hershey's milk chocolate tastes and smells like vomit for a reason. Enjoy your puke chocolate.

Bonus fact: some tools and consumer products from the 90s and early 2000s have a butyrate/butyl rubber coating on them which breaks down into butyric acid over time. The rubber becomes sticky and smells like someone threw up in your toolbox. I hate Snap-on and Matco tools from that era for this nauseating smell they have.

[–] • 1 pt

I think I have some tools like that.

[–] • 1 pt

It's the forbidden chocolate milk. Tastes like iron, dirt, and alkaline.

[–] • 2 pts

Looks pretty much like mine. I don't use a battery in the circuit. Btw, I bought a chunk of rust a couple years ago that hid a 1909 Griswold no. 9 waffle iron. After several sessions in the tub and lots of elbow grease, it looked like new. I paid $20 and sold it for $180. Was it worth it? Probably not, but I get satisfaction from putting it back into circulation for hopefully another 100+ years.

[–] • 1 pt

I read online that if you have an automatic charger like mine instead of a manual one that doesn't shut off when it feels like it that you can put a battery in the circuit to fool the charger into staying on. Seems to work.

[–] • 1 pt

Makes sense. I use a battery charger that has been in my family for at least 50 years. Nothing automatic about it.

[–] • 1 pt

I used evapo-rust. Slow but it worked.

[–] • 1 pt (edited )

We need to do this to one of our old pans. Thanks for sharing. If we have time this weekend we are going to a flee market to see if we can get more. You find some pretty great stuff there sometimes.

[–] • 1 pt

I’ve always used white vinegar boosted with glacial acetic acid. Works pretty quick. In fact keep an eye on it or it’ll keep eat’n away. It’s been awhile, but I wanna say a 10” pan will be shiny in about 4-6 hours with a brush’n now and then. In a black tub out in the sun helps speed it up. I clean my smith’n tongs up now and then when they get rusty by dropping them in a pvc tube full of that solution.

[–] • 0 pt

I found that boiling the rust off with hot water at least gets the initial yuck sludge off. Then I just cook. I figure a little bit of rust ain't going to kill me.

[–] • 2 pts

Rust isn't really a problem to health, but it will make your eggs stick.