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A friend once told me he was making caramel sauce by boiling a can of condensed milk. Then he realized he needed to pick something up quickly at the store. Forgot about the boiling can and didn't return for a few hours.

A seam on the can had split open, just slightly, but enough to cause a small stream of caramel sauce to spray out of the can, under high pressure. And, as it sprayed, the can spun. So he ended up with a nice sticky caramel sauce sprayed all around the kitchen.

On the commercial side, I talked with a friend who, along with a few investors, had bought out an Chinese restaurant in a mall, so they could open an Italian restaurant. He said they spent a week scraping layers of grease off the walls of the kitchen. Several inches deep in some places.

Anyone watching the new "Health Inspectors" show on the Food Network? Yuck.
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