Kudos to Rick

As most of you know Rick is the resident expert on Coleman stoves and lanterns. Well this morning I picked a bunch of greens from my garden to cook for supper. Since my wife can't stand the smell of greens cooking and you have to slow cook them for 4 to 5 hours I cook them on my patio on my Coleman two burner stove. I fired it up and everything went fine for about 2 hours then it started burning with a yellow flame and sooting up the pot.

I messed with it for about twenty minutes and recalled Rick's expertise on Coleman products. Since he wasn't online at the time I sent him a message asking him to give me a call. About 30 minutes later Rick called and gave me several suggestions on what to do to fix the stove.

I know most if not all of us on the site are willing to help another member solve problems but Rick came through Like John Wayne leading the cavalry charge.

Thanks again Rick your help is very much appreciated.

Nick

Ricks a pretty good guy !

Well, thanks. But was no big deal. It's just stuff I've run into before. I'm just glad I could help.

For everyone else. If you are burning with a yellow flame instead of a blue flame, 1. Check to make certain your air control valve is in the correct position; up to light and down to burn after the generator (tube over the burner) has heated for about a minute. Once the generator gets hot it converts the liquid fuel to a gas. 2. suspect old fuel. Once gas gets aged it begins to burn less completely resulting in a yellow flame. 3. check for a spider web in the manifold. If you look at the area where the generator enters the manifold you'll see an opening that allows air to mix with the fuel. If the stove has been sitting, spiders like to get inside there and build webs.

In Nick's case the culprit was probably old fuel. I had the same thing happen to me a couple of week's ago on an outing. When I got home, I emptied the fuel and put in fresh and it burned fine. Old fuel will, however, burn just fine in lanterns.

I spent part of today tuning up a few Coleman 2 burner stoves and a lantern in preparation for the Brandy Creek trip. I opened the shed, looked at all the stoves and thought - I've gotta stop buying those things. I probably won't, but that's what I thought.

YUM...YUM....cornbread..turnip greens...mashed potatos w/brown gravy...fried chicken...iced tea and banana pudding.............it's what's for supper

Quote:

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Originally Posted by Swamprat1958

As most of you know Rick is the resident expert on Coleman stoves and lanterns. Well this morning I picked a bunch of greens from my garden to cook for supper. Since my wife can't stand the smell of greens cooking and you have to slow cook them for 4 to 5 hours I cook them on my patio on my Coleman two burner stove. I fired it up and everything went fine for about 2 hours then it started burning with a yellow flame and sooting up the pot.

I messed with it for about twenty minutes and recalled Rick's expertise on Coleman products. Since he wasn't online at the time I sent him a message asking him to give me a call. About 30 minutes later Rick called and gave me several suggestions on what to do to fix the stove.

I know most if not all of us on the site are willing to help another member solve problems but Rick came through Like John Wayne leading the cavalry charge.

Thanks again Rick your help is very much appreciated.

Nick

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What on earth type of greens are you cooking???

Quote:

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Originally Posted by Winnie

What on earth type of greens are you cooking???

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Winnie

Greens here in the southern US aren't just a meal they are an art form. No good southerner can live without a regular diet of greens.

I personally plant a mix of purple-top turnip greens, kale, rape (sp.?) and mustard greens. We plant them in the early fall and in some areas we can harvest them most of the winter. Later in the fall or winter I will pick some of the turnips, peel and chop them into "dice sized" pieces and let them simmer with some bacon, a little salt and pepper for about 45 minutes.

The greens I cooked today were all of the mix from above cooked in a 4 gallon stock pot with 2 smoked ham hocks, 3 heaping tablespoons of brown sugar, 2 whole jalapeno peppers, 2 quarts of water and a teaspoon and a half of salt. I put them in the pot about 9:45 AM CST and let them simmer until about 2:30 PM CST.

I served them with jalapeno cornbread, a couple of slices of grilled ham, fresh carrots served raw and some baked beans. That was a fine meal:thumbup:!!! But it wouldn't have worked without help from Rick.

Thanks again Rick.

Quote:

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I served them with jalapeno cornbread, a couple of slices of grilled ham, fresh carrots served raw and some baked beans.

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So when are you sending leftovers my way?

Quote:

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Originally Posted by RangerXanatos

So when are you sending leftovers my way?

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Who said anything about leftovers? My son and I can make a meal from greens and cornbread by itself.

Quote:

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Originally Posted by Swamprat1958

Who said anything about leftovers? My son and I can make a meal from greens and cornbread by itself.

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I don't get fresh greens that often. But I have been known to sit down and eat two large cans of turnip greens all by myself.

Quote:

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Originally Posted by Swamprat1958

Winnie

... No good southerner can live without a regular diet of greens.

I personally plant a mix of purple-top turnip greens, kale, rape (sp.?) and mustard greens. We plant them in the early fall and in some areas we can harvest them most of the winter. Later in the fall or winter I will pick some of the turnips, peel and chop them into "dice sized" pieces and let them simmer with some bacon, a little salt and pepper for about 45 minutes.

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Amen to that!
When it's hot out the greens tend to be more bitter so more cooking and seasons are used to counter it. In the winter time they can be eaten fresh or boiled for 45 minutes.. add a couple slices of ham, and the recipe above and you've got yourself some fine eatin!!

Nothin' like jalapeno greens to get you movin'......if you know what I mean.

So if I''ve got the gist of it, you cook them for that length of time to remove the bitterness? Don't they just dissolve to mush?
I've never cooked greens for longer than 40 minutes or so.

Quote:

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Originally Posted by Winnie

So if I''ve got the gist of it, you cook them for that length of time to remove the bitterness? Don't they just dissolve to mush?
I've never cooked greens for longer than 40 minutes or so.

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No the heat is low enough they do not go to mush, but they do reduce in size.

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