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<blockquote data-quote="BillM" data-source="post: 4252769" data-attributes="member: 45785">Don&#039;t have an oxy-acet torch, any more. Got stolen with a bunch of other stuff years ago. No recovery on any of it. Still can&#039;t afford to replace it. Do still have the gas bottles,&nbsp; and a air-acetyliene Turbo Torch for brazing, and a oxy-propane torch I got in Turkey about 40 years ago, but have never enough tried to use. No plasma cutter yet, either... whaaaa! <img src="/images/smilies/new/cry11.gif"&nbsp; class="smilie" loading="lazy" alt=":cry11:" title="Cry11&nbsp; &nbsp; :cry11:" data-shortname=":cry11:" /> Nope. Put them in a cast iron skillet, with a can of Campbell&#039;s cream of mushroom soup poured over them, in a 400°F oven for about an hour.&nbsp;Though French fries fried in lard are the best! And pie crust made with lard. If you have trouble finding lard to cook with, look for &quot;Manteca&quot; in the Hispanic foods section of your grocery store. Malwart carries it there...</blockquote>

[QUOTE="BillM, post: 4252769, member: 45785"] Don't have an oxy-acet torch, any more. Got stolen with a bunch of other stuff years ago. No recovery on any of it. Still can't afford to replace it. Do still have the gas bottles, and a air-acetyliene Turbo Torch for brazing, and a oxy-propane torch I got in Turkey about 40 years ago, but have never enough tried to use. No plasma cutter yet, either... whaaaa! :cry11: Nope. Put them in a cast iron skillet, with a can of Campbell's cream of mushroom soup poured over them, in a 400°F oven for about an hour. Though French fries fried in lard are the best! And pie crust made with lard. If you have trouble finding lard to cook with, look for "Manteca" in the Hispanic foods section of your grocery store. Malwart carries it there... [/QUOTE]

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