Kitchen Faucets have become an essential part of your kitchen and it is important that they work at all times without any issues.
But there are many common issues which you will face while using a Kitchen Faucet and knowing about them could help you in solving the issue quicker and efficiently. So what kitchen faucet problem should you be aware of?
This is a list of the few most common Kitchen Faucet problems which you would face when using it in your kitchen:
One of the most common problem when using a Kitchen faucet would be the frequent leakages you would face once you have installed a Kitchen Faucet.
The dripping of the water from the faucet handle can result in a lot of water wastage and needs to be fixed immediately. Luckily, it is pretty simple to fix these leakages and you can do it yourself too.
You will need to read the instructions though but on a whole, the process is quite simple. Leakages can occur because of the loosened O-ring or the Cartridges in your Faucet and are not working properly anymore which might need to be replaced for the leakages to stop.
All you have to do is open your faucet and read the instruction manuals on how to replace the O-rings and the cartridges and your faucet will be as good as new.
Low Water Pressure
Another frequent problem that you will encounter with your kitchen faucet is that after some time the flow of water won’t be as strong as it was initially.
This could be due to several reasons which includes that there is too much debris or mineral deposits inside the pipes or the kitchen faucet. It is easy to fix this issue by a simple cleaning of the pipe and the kitchen faucet.
You would need to remove the kitchen spout and clean it free of all limescale and blockages. Once you have cleaned your faucet and pipes, this problem should be resolved.
But sometimes the issue runs deeper than that, your faucet and pipes might be clean but the main pipe might not be able to transfer water at a high pressure.
This would be a case if all the faucets in your home are producing low-pressure water in which case you would need to call a plumber and get it fixed or if not here’s how you can do it yourself.
Rusting and Corrosion
Another common problem faced by Kitchen Faucet users is that after some time the faucets might start showing signs of wear and tear.
Your spray head might become difficult to move or there might be rusting over your faucet. In such cases, it is better to call a plumber and see what the issue is. Sometimes the only solution for this issue is to install a new Faucet but first check out the list of best selling faucets at Homeguyd.
In many faucets which come with a sprayer, you will notice that there will be a leak from various parts of the hose.
But this is something easily fixable, all you have to do is tighten the various nuts and bolts in your hose connections and joints and ensure everything is tightly fixed together and you will notice that your hose will stop leaking once everything is tightened. Here’s an easy sprayer quick-fix.
This blog has been quiet for quite some time now. I do apologize for that. I haven’t done much fast food or soda writing recently.
I’m currently working on a new project called “The Meatloaf“. It’s a comedy site, and has nothing to do with meatloaf. I just thought the name was funny. Check it out if you’re so inclined!
For the last six months, I haven’t really written about fast food for Serious Eats. Instead, I’ve penned a column on soda with my girlfriend, Carey, who happens to be the Senior Managing Editor of the site. It’s one of a few co-authored columns, but it suits us well: I cover regular soda, which she hates; she covers diet soda, which I can’t stand.
I’ve had a few ruminations brewing in my mind, and I thought I’d share them.
Some of you might by crying “nepotism!” Yes, my girlfriend is the Senior Managing Editor of Serious Eats, and we co-write a column. No, it is not an example of nepotism, but rather of utilizing one’s network. I happened to be at the Serious Eats office one day, when Ed Levine proposed the column to me, and we rolled Carey into the mix to cover diet soda, because I hate diet soda. Nepotism is not ever turning your writing in on time, and never being scolded or reprimanded.
On Corn Syrup
High Fructose Corn Syrup tastes like chewing on aluminum foil, if you taste it right next to sugar. It’s faint, but the difference in taste is there.
On Espresso Coffee Soda
I’m hopelessly addicted to Espresso Coffee Soda from Manhattan special. It’s so good, once it hits the lips. You do need to watch out for foam cascading out of a freshly opened bottle, though.
Here’s a list of the most recent posts on Soda that Carey and I authored:
I’ve been tremendously busy lately, and mostly writing about soda, not fast food. Carey Jones and I are co-writing a column about soda. The most interesting pieces, from my point of view, are us covering all the Coke Freestyle Machine, and my blind taste test of Pepsi, Coke, High Fructose Corn Syrup, and Cane sugar.
If you only read one of these articles, it should be the one in which we try all 127 flavors in the Coke Freestyle machine. It took place over 5 days at the Five Guys on 7th avenue in Brooklyn. I mean, who could try all 127 flavors in one sitting?
For me, the most fascinating was my blind taste test of Pepsi vs. Coke, High Fructose Corn Syrup vs. Sugar. To explain that better, we had Pepsi Throwback (made with sugar), Coke from Europe (made with sugar), Regular Coke (HFCS) and Regular Pepsi (HFCS). Carey served me two at a time, and I had to pick the one I liked better. Fastfoodr and Freshpresso were down to analyse the final results and The results were interesting: I slightly preferred Pepsi to Coke, which I already knew, but overwhelmingly preferred sugar to HFCS.
The rest of the articles we’ve written are here:
For the better part of the last year, I’ve catalogued some of the exploits of being a Fast Food Blogger. I’ve tremendously enjoyed giving you all a glimpse into the life of a fast food writer, but my tastes (in writing at least) have changed. I’ve passed the torch for Fast Food Bureau Chief to Will Gordon, and I think he’s already done a great job to spice up the column. I’m now focusing on Soda for drinks.seriouseats.com/ along with Carey Jones.
This does NOT mean I dislike fast food, as my tastes haven’t changed. (In fact, I was at Five Guys just yesterday.) I’ve always preferred sitting down to long meals, tasting bits of many things, and enjoying my food along the lines of the Slow Food movement. On top of that, in college, I was a French and Italian major, which are two regions of the world which adhere to Slow Food Principles. I’m hoping that I’ll be able to marry two passions of mine: food and romance languages. So, I will be switching to writing more about Slow Food on slowfoodr.wordpress.com
I’ll continue to post fast food related items to FastFoodr, and it will continue to serve as my main site for SeriousEats.com related posts. However, I want to begin to explore a new and different part of the food world. I hope you’ll check out the new site!
It’s always nice to leave New York. As great as it may be, it can feel confining. I jumped at the opportunity to spend this week touring Texas and New Mexico with SeriousEats.com editor Carey Jones. One week driving around the South / Southwest, paid for by someone else? I’m in.
The first stop on Day 0 was Houston. If “Highway” doesn’t come right after “Houston” in the dictionary, it should. I’ve never seen so many highways in my life. Though the city is laid out on a map in rather straightforward terms, it seemed as if they elected to build highways instead of regular roads. For a relatively “new” city, it makes sense. Supersize for your growing population.
The first stop was El Real, a former theater converted into a Tex-Mex restaurant. Carey grew furious as I spent the better part of the dinner transfixed by “A Fistful of Dollars,” which they projected on the wall. Their puffy tacos were quite good: crispy tortillas filled with picadillo beef, a peppery and spicy loose ground beef. Not to miss were the house salsas, and the queso. A can’t miss, though, are their churros: quite possibly the fluffiest, crunchiest churros I’ve ever had, dusted ever so gently with sugar and cinnamon. These weren’t the stale, microwaved junk they Sodexho served you in high school; no, handmade by a Mexican baker, they’re to die for.
At the end of Day 0, we’d had 5 tacos, 4 salsas, and 1 amazing churro. Not a bad way to christen a journey!
A few months ago, I published the first half of an interview I did with the CEO of Biscuitville, Burney Jennings. He told me a great deal about the company, its operations, and its philosophies. You can read the first part of the interview here.
As I said in my first article, “fast food executive” conjures the image of a rotund man in a suit. Burney looked more like a golf pro: slim and trim, with a big smile. Here is part two of our interview.
Me: So, they tell me Biscuitville has one of the highest turnover rates in the industry.
Burney: Phil Johnston [author of Biscuitville: The Secret to Building a Sustainable Competitive Advantage], whom I really like a lot, has done a great job with statistics. I won’t say 39%, because I don’t truly know, so quote him and not me, but yes, we do have very high turnover in terms of product. And we don’t have a big warehouse, so Larry (our warehouse manager) can’t have lots of product sitting around.
Me: There’s no Ronald McDonald, there’s no Ray Kroc anymore. Other restaurants have that family connection. Can you comment about Biscuitville as a family owned business? How family owned is it? What has that been like? Has that put any strain on you?
Burney: It is a family business. Let’s start with the relationship with my dad. I slowly worked into this position of President. In 1996 I became president, but he was still active as Chairman of the Board. It took another 7 to 8 years before he became hands-off with the business. He is still Chairman of the Board. We have had discussions, but we haven’t had major disagreements. As a family business in going from the first generation to the second, it’s been fairly smooth transition, which is pretty unusual. Usually, the first generation has trouble letting go… It is a family-owned company. I have brothers and sisters who own the business, but I am the only that is active in the business.
Being a business that is local and owned by a family plays into being public versus being private. We have found that our customers like that we are a private company, a family company, a locally-owned company. On top of that, the way we compensate our operators is a profit-share. They really have an ownership mindset, which is important for us to maintain a high level of customer service and satisfaction. I’ve seen them work, and they really get to know their customers, and know them by name.
Me: Some of these chains grow at exponential rates. Subway largest chain in America right now. But Biscuitville has remained small, doesn’t have any debt on its balance sheet and no outside investment. Can you comment on that? Does that limit you?
Burney: It limits you in that you can’t add 20 restaurants next year. We could if we got outside investment. It limits you because you don’t have the dollars to do so. But we’re okay with the slow growth.
Me: Have you ever felt the pressure? Just for a small expansion?
Burney: No, none.
Me: Well, Burney, thanks for your time and thank you for answering my questions so openly and candidly.
Burney: Of course! I’ll be excited to read the interview!
I love New Mexico. My parents have been taking me there since I was a child, and I always loved it: hot days and cool evenings, dry air, and New Mexican Green Chile. Blake’s Lotaburger piles the green chile on their burgers, and they are awesome. Their other toppings are nothing to write home about, but their green chile burger is some of the best food out there under $5.
You can read my review on Serious Eats here.
The news broke that Burger King will retire its mascot. Brought to you by Crispin Porter + Bogusky, the geniuses behind the Groupon super bowl ads, it was just way too weird. Eater sums it up pretty well. Here’s a photo of me with him at the “Breakfast in Bed with the King” event.
This past weekend, I was fortunate enough to spend the weekend with my dad in New Mexico visiting family. Aside from being one of the most beautiful states in the Union, New Mexico is home to Blake’s Lotaburger, a regional burger chain. Their competitive advantage? They put Green Chile on the burgers. If you’ve never tasted New Mexican food, Red and Green Chile come on just about everything, and they make everything better.
I’ll be reviewing them on Serious Eats in the weeks to come, but wanted to share this email from my dad immediately:
The other day when I got to my car in the parking garage, I noticed the strong odor of your Lotaburger dinner still in there. I thought to myself “Those things happen”, and I started for the airport. I got to the convenience store right before 25, where I usually get off for a cup of coffee for the road. When I came back to my car, and opened the door, I noticed that the odor was still in there, just as strong—it hadn’t “aired out” at all. Unusual, I thought, so I looked over where you’d been sitting, and down on the mat there was a string of onion, still moist, which I threw out the window.
To the airport, then, where I turned the car in. I don’t know if the attendant noticed the odor still in there, but what if she had? What would they do? In fact, it would be interesting to fast-fooders, as it is to me: “What do Hertz and Avis do about food smells left over in cars for those who’ve enjoyed a fragrant meal on wheels?”
Your public might be interested. In anecdotes, and solutions!
Just a thought.