?

I don't want to tear the whole thing apart. I thought maybe the condenser coils were dirty, so I tried vacumming out the coils to no benefit. Maybe a fan?

back in the winter, I was warming up my Ford LTD II, but I didn't know that my antifreeze was mostly water, so the bottom radiator hose froze. I didn't realize it at first, but the motor popped a side freeze plug. A minute or two after that, it died and won't restart.

I have verified spark to the plugs, I verified that the rotor is turning inside the distributor, and I have verified gas is flowing to carburetor...

The only thing I haven't done that I can think of is to pop one of the valve covers off to verify that the valves are moving up and down... I'm thinking that it may be a blown timing chain...

Does anyone have any input? Any ideas or concepts I should be looking at before I start tearing the motor apart? AND, (finally), the motor should at least start with a missing freeze plug, wouldn't it?

Thanks in advance!

We've all had bosses that were "not so nice," to be polite, and most of us have really wanted to screw the boss on the way out the door. What's your story? Keep it clean (Remember the Terms of Conduct!), but my friends and I were talking about this, and would love to hear some of your stories!

A friend of mine husband calls her a "Mean *** Tote Woman" all the time, and he claims it's based somehow in Native American Lore... Can anyone please shed some insight on this? I appreciate your answers!

Please help out by simply telling me this: What is the first thing (dish) that springs into your mind when you hear "Smothered Baked Chicken?"

PLEASE, no recipes! I know a ton of recipes for variations of this dish. I just want to know do you think of the chicken being smothered in an onion/pepper mix, or in a creamy gravy, or something completely different? And, if you would, please just add your state of residence. I think the answers will follow a regional breakdown...

Thanks in advance for your help on this one!

I am the second shift sous chef at an institution in Tulsa. I need to make a cheap and dirty apple chutney... My thinking is to use some fresh apples (I only have Macintosh available), apple pie filling, and raisins. Obviously, the pie filling is too thick, so I need to cut it down. My first reaction is to cut it with Apple Cider Vinegar, and balance it with a little additional sugar and either nutmeg or cinnamon. I'm thinking to saute some fresh apples with lemon juice until softened, then add the pie filling, raisins, and then thin it down with the sugar and vinegar.

Does this sound reasonable, or does someone have a better idea for a chef with limited resources?

At my kitchen, I work hand in hand with two people that have similar sounding titles, but they do totally different and separate jobs. So, I would like to know the difference between a CDM, CFPP (Certified Dietary Manager, Certified Food Protection Professional) and a Certified Dietician...

Gets fuel, but I haven't checked it it gets spark yet. Just in case, what is an easy way to check to see if the timing chain is OK? I thought of two things: one is to pull the rocker cover off one side and see if the rockers move when the motor is turned over, but I would have to replace the gasket. If I pop the distributor cap off, will the rotor turn? i.e., is the distributor shaft driven off the camshaft or the crankshaft?