Did he say why? Is it that old ice has smell? Or old ice is bad for your freezer?
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I had been out of town for a week ( in Orlando! Water from the sky every day!) , and the ice maker was shut off. He said something about water in the trays, and too much ice in the ice bin freezing together and effecting the shut off arm, which effected attached gears…I don’t know. 
A whole new ice maker, 6 months out of warranty.
Crazy thing is my irrigation system also developed a leak! All the things!"
Water shortages are happening all over the world and everything anyone can do to conserve it, and other resources, helps delay the day when the planet can no longer sustain human life. I can afford to leave lights on when a room is unoccupied, but I NEVER do. Golden rule, ya know? Consider my finger wagged.
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I’ve seen a cheapo plastic doohickey that’s just a handle with a curved, tapered “blade” that’s also plastic. You stick it in one end of the intestinal tract and, I think, push to drive the tract out the other end. Never used one.
Thanks for the tip on the Fiskars. Could you pls tell me a bit more about them? How would you use them for crab claws, I don’t assume they can break through them?
Sound strange. Also sounds strange that the user need to regularly toss the ice out.
Sorry, late to the discussion…my Toadfish shrimp cleaner may be my most used kitchen tool. Made quick work of a pound of shrimp last night (though the thinner shells right now more of a pain to remove with any tool!).
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This is great to hear.
Why bother cleaning shrimp? Eat them whole! Save time, effort and water. Plenty of Asian cooking uses whole shrimp and you’re supposed to eat the entire shrimp. One of my favorite sushi places takes the heads from any shrimp I have ordered for sushi and flash fries them and presents them on a plate with a little bit of seasoned salt for a tasty snack. Guess there aren’t a lot of shrimp head suckers here. Bite the tail and suck the head. 
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I cut along the top and bottom ridge, then just open up and there sits all the lovely meat.
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I do not cook shrimps often, but once awhile I will devein 2 pounds or so of shrimps. It may be a very good investment to get a Toadfish shrimp cleaner.
Love sucking the heads off shrimp! And even eat the body with shells when prepared as you suggest, but not sure there’s a “supposed to” here. I use the shells to infuse white wine, part of a scampi-ish sauce I make for pasta where leaving the shells on would detract from the flavors I am trying to create. Tool helps for dishes where I want to separate shrimp from their shells!
Yeah, one of the few preparations of shrimp that I do enjoy is the Chinese style of quickly blanching and cooking live, whole shrimp. You then suck out the head, and peel and eat the shrimp whole, with maybe a quick dip in a slightly spicy flavored soy dip. You’re eating everything that is in that shrimp, and it’s delicious!
Not to revert back to off-topic, but our region (New England) is experiencing a bad drought right now. We’ve had times when we went through mild drought conditions in some areas, but never anything this prolonged. Where I am, we’ve mainly been on the flip side and have had excessively rainy summers. While we don’t have water bans now (some towns do), I fully expect them to be coming soon. My poor garden is not doing well with no water, and scorching sun on the plants all the time.
I’m being cautious and mindful of all the water I use, and even re-deploying the dehumidifier water to water some of the plants. In the opposite years with our excess rain, there is only a certain point that rivers and reservoirs can hold water too, so you really can’t reserve water when you’re getting tons of rain. I imagine that unless you’re in a region that is excessively dry for years (CA/NV) where the reservoirs are so low, the extra water you use in a rainy, overly wet region would otherwise be run off into drains and sewer systems instead.
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