FireNet Community
FIRE SERVICE AND GENERAL FIRE SAFETY TOPICS => General Interest => Topic started by: Tom Sutton on September 18, 2008, 07:25:15 PM
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Take a look at this news report http://www.liverpoolecho.co.uk/liverpool-news/local-news/2008/09/18/chip-pan-blaze-engulfs-childwall-home-100252-21846561/ how do you get the message across to such people?
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tell them that oven chips are more healthy
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and Micro chips are safer and only take 3 minutes
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How come chip shops dont burn down then?
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And wood chips don't need cooking at all. Yum.
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How come chip shops dont burn down then?
Sorry galeon but couldn't resist :)
http://www.falmouthpacket.co.uk/news/3623472.Penryn_chip_shop_fire_/
http://news.bbc.co.uk/1/hi/england/merseyside/7173182.stm
http://www.ripleyandheanornews.co.uk/news/Fire-at-Leabrooks-chipshop.3401482.jp
http://www.thisisplymouth.co.uk/news/fish-chip-shop/article-311684-detail/article.html
http://www.dissexpress.co.uk/news/Fire-at-chip-shop.4401559.jp
http://www.cambsfire.gov.uk/incidents/1087.php
http://db.cornwall.gov.uk/fbnews/info/details.asp?ID=7421
www.newsguardian.co.uk/latest-news/Fire-at-popular-fish-and.4333981.jp
http://www.gazettelive.co.uk/news/teesside-news/2008/06/12/family-flees-chip-shop-blaze-84229-21062540/
http://www.peterboroughtoday.co.uk/news/Chip-shop-evacuated-as-fire.3771053.jp
http://www.thisislincolnshire.co.uk/999/Chip-shop-workers-flee-blaze/article-261697-detail/article.html
http://ts17.gazettelive.co.uk/2008/06/family_flees_chip_shop_blaze_i.html
etc etc etc
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Bless you Kurnal , a sweeping statement made by me , should have been more careful !
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Merseyside has had many campaigns and publicity drives, with all the alternatives explained. An important part of the message was how to deal with a chip pan fires with the emphasis on "Never put water on a chip pan fire" but people don’t seem to take heed, but I bet this women will take notice in future.
My question is still how you get the message across.
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!. Have a working smake alarm.
2. Don't deep fry. It's unhealthy anyway. And messy.
3. If you have to deep fry, have a fire blanket handy.
4. Never never never use water on an oil/fat fire.
5. Don't leave cooking unattended.
6. Have a good battery in your smake alarm, idiot!
Quote those rules in any order. The punter won't take any notice anyway, as "it won't happen to me"...
I was interested in the comment that without the water, the fire would have been contained to the pan. We've had them spread up through rangehoods quite often. Was the officer just putting it that way for simplicity? Or don't you have the rangehood problem?
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There was a TV advert showing what happens. Representing the brigade. I have it but never saw it shown on TV. It needs to be made a higher priority on TV like the Drink/drive ads, and more shocking too. And this applies to all common household fires. People just aren't informed enough about these things. I see they are showing the Julie Waters one just now but i would be suprised if many people took notice of it.
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Yeah but would a ban the pan message be be better?
Showing the problems:
forgetting to turn it off
being distracted by a phone call
being distracted by a door caller
falling asleep on the sofa
turning off the wrong ring
Overfilling it
Chips too wet
None of these would be a problem if we banned the pan and promoted thermostatically controlled deep fat fryers. They could be subsidised by the government, targetted at key risk groups and areas and distributed on an exchange scheme - swap a pan for a fryer. After 12 months compare statistics to identify the number of fires that have been prevented and use the money saved to target other areas
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Ban the Pan - we had one campaign during fire safety week when we arranged a discount from Comet for thermostatically controlled deep fat fryers, then went on the street looking for those who had chip pans and offered the vouchers. There were many takers, but no follow up so we never knew how effective it had been, however a national campaign would be far more effective.
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never seen a chip pan since i was ten.
they made the best chips from what i can remember. cooked in lard.
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"cooked in lard." - ah yes, I can hear the arteries crackling from here! I grew up eating chips cooked that way too...
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"cooked in lard." - ah yes, I can hear the arteries crackling from here! I grew up eating chips cooked that way too...
Who wants soft arteries anyway? Soft arteries would burst easily. Think about the central heating pipework in your house. Much better to have good hard ones like copper that can withstand greater pressures.
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FLAWLESS logic.
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Sorry, but the logic is flawed. I don't have central heating!
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Sorry, but the logic is flawed. I don't have central heating!
For our antipodean visitors I should have pointed out that the advantages of hard pipework over soft naturally would apply to air conditioning systems also.
Did you know that if you swop the wires around supplying power to your AC system you should be able to get central heating? But make sure you check this out with your AC engineer first so that he can stare at you in amazement.
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I've been trying to think of something that's better soft than hard. Ummm...
Moving right along, two structure fires last week. #1 was cooking left unattended, caught fire, fire spread rapidy to the walls (had they ever been cleaned?), through a hole in the wall into the framwork (brick veneer house). So instead of the stove fire we were paged to we had a building fire. Held to one room which was good.
#2 was more cooking left alone, hot oil caught fire. The residents managed to extinquish it before we arrived. The beauty of working smoke alarms. And two males who both refused any assistance despite coughing madly from smoke inhalation (shrug). I made sure that the last bit made it into the incident report.
Again, it's the "it'll never happen to me" syndrome.
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Thanks for all the responses some very much to the point but whether it would prevent this problem I doubt. I am afraid its “I will never happen to me” syndrome.
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Never one to be racist, but you can't beat Scottish fish and chips.
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I disagree Colin, Welsh fish and chips are far superior.
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What about a Belfast fish supper - usually in a bap?
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Ah wondered when you'd pipe up NT!
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Once more I find myself supporting MR
Pembrokeshire spuds are the best
Question is, what oil should one use?
davo
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Olive Oil my dear Davo Olive Oil
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Amatuers, the lot of you. King Edwards, cut chunky and thick, blanched then deep fried in beef dripping (just to get the arteries furred up). Fat slabs of Cod or Haddock in a batter of your choice, again into the deep fryer with vegetable oil until it's crispy and light golden brown.
Mermaid Fish Restaurant, Batley...and that's from a Lancashire lad!
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Tried a deep fried mars bar and chips , after a night in Bonkers nightclub in Glasgow , you boys aint lived!!!
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Been there done that and got the DVD - a deep fried curly wurly or toffee crisp...now thats a different matter - beats your mars bars hands down
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Only a mars bar , 'makes you work , rest and play'
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conversley Galeon and on a personal note... "a Deep Fried Curly Wurly each day keeps Mrs Midland Retty Away"....and that can only be a good thing.
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If its works for you MR I would go with the flow , stay away from wispas though.
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Say Galeon why havent we seen you in the banter thread bar as yet?
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You lot probably have been reading the lies printed in history books about a guy call Raleigh who allegedly sailed to the four corners of the world and found the potato.
Rubbish. He never got as far as Dublin where he spent manys an evening in Temple Bar getting lashed on Liffey Water. That was where he discovered the humble spud, took back to blighty and served it up to Lizzie as a bag of chips. That, by the way, was when chip pan fire first started.
Anyway, if he had stayed a little longer he would have discovered the many toppings and dressings that have been used to decorate the chip bag oft found in the hands of manys a staggering Oirishman nowadays.
Cheesy chips are a delicacy difficult to find on the mainland. There is also the gravy chip, curry sauce and chip and chilli sauce and chip starting to make inroads.
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Lets not forget "Mules et Frites" the european take of fish and chips. Bleurgh!
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Say Galeon why havent we seen you in the banter thread bar as yet?
MR I shall be making me way to the bar , and I will stand you a pint
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Good man yourself Galeon. You're talking my language.
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Lets not forget "Mules et Frites" the european take of fish and chips. Bleurgh!
Know you meant to say moules et frite MR. Quite tasty frog nosh must say.
Think if moules ever made it big in the UK it would end up being battered and deep fried with salt, vinegar and served with pickled onions.
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Cant believe nobody has mentioned the mushy peas. No fish supper can possibly be complete without them.
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Cant believe nobody has mentioned the mushy peas. No fish supper can possibly be complete without them.
Oh yeh. Forgot to mention moules et frite and mushy peas.
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I myself used to fall out of Benedicts in Belfast and cross the road to a fish and chip shop owned by a chap called John, who then used to spend time with me outside the shop putting the world to rights, as the student population of Belfast staggered home and I ate the Belfast fish and chips, which almost tasted as good as Scottish ones but only after many Bushmills. Sadly, the place is now a kebab shop and John runs an indian restaurant in Lurgan. Nothing stays the same in this world, sadly.
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I myself used to fall out of Benedicts in Belfast and cross the road to a fish and chip shop owned by a chap called John, who then used to spend time with me outside the shop putting the world to rights, as the student population of Belfast staggered home and I ate the Belfast fish and chips, which almost tasted as good as Scottish ones but only after many Bushmills. Sadly, the place is now a kebab shop and John runs an indian restaurant in Lurgan. Nothing stays the same in this world, sadly.
How did you get into Benedicts. Benedicts only admits young trendy people like me and certainly does not admit people who wear bell bottoms and tank tops.
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Deep fried ice cream, -real vanilla with choc crunch chips and toffee sauce running through. (Ice cream has to be well chilled first)
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Peterhead is the venue you need. Haddock the size of a baby whale still flapping it's deep fried tail on a plate with no room for the chips (potato or choc crunch variety). And the large portions are just taking the p**s.
As for Benedicts, in Belfast, admission is gained through having the price of the drink readlily available, bell bottoms have been acceptable ever since Walter Raleigh never made it to Dublin (and therefore by default must have dropped his hook in Belfast instead).