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Does boiling your strings make the pot unusable to cook?

Here's an idea...buy new strings. Then you'll have a pot sans skin cells and a better sounding bass. But if you insist on placing your strings in a pot of boiling water, there's this thing most of us refer to as soap that is used to clean things after we use them. I'm pretty sure this soap stuff and some sort of abrasive pad would do wonders for getting rid of those pesky skin cells that you're worried about ingesting.

And if you're actually planning on boiling those strings to consume them, just rinse them in a colander afterward to ensure you've rinsed off all those skin cells prior to consumption, and still use soap to clean the pot afterward. For the strings I'd recommend some Frank's Original Hot Sauce. I put that $h!t on everything.

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But how do you clean the colander? Or do you have to give up pasta? Just wondering...lol!

BTW: +1 On buy new strings. Strings are not a lifetime committed?
 
I wonder if there is a market somewhere for second hand bass strings?

I knew a pro player who changed his strings every gig. He gave me a bunch of his used strings for free and they lasted me years.
 
This has been stuck in my head for such a long time. My strings are getting a rusty color, and having a very dull sound, and I want to boil them, but I heard that after boiling the strings, your dead skin cells and all of that dirt would get stuck on the pot making it unusable to cook food with. Is this true?

Sincerely
- A new bass player

Know any cannibals? The'd consider that pot to be pre-seasoned.

The boiling strings they has been around for as long as I can remember. I may have even tried it once, but really unless you are buying flats new strings aren't that expensive..roughly 20-40 bucks a set depending on what you get.
 
Boil the strings til just al dente (about 12 minutes). Strain and set aside. In the same pot, saute some minced garlic. Add a big handful of chopped basil, and fresh parmesan cheese. Toss together with the strings and enjoy.
Some strings may taste a little 'flat', just correct with some course salt.

Better with Romano...but yeah, flatwounds need more seasoning...and round wounds do a better job of holding the sauce.
 
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Does boiling your strings make the pot unusable to cook?
Not necessarily.
It depends on the size of the pot and on how many strings you want to boil at one time(I'd suggest you do not use salt)- so I think a few Potatoes may still fit...or Carrotts, or Brussel Sprouts...
 
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