Anyone tried this to "fool" non-adjustable water level sensors?
dave1812
9 years ago
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hvtech42
9 years agocuffs054
9 years agoRelated Discussions
mc58 ... duet water level ... have you tried this?
Comments (83)I have had front loaders for about 13 years now, and as soon as my new house is completed in a couple of months I am going back to a top loader. If I can purchase a satisfactory "modern" top loader...great. otherwise I will look for an older used one in good shape. My Duets will go in the barn for quilts or throw rugs until they finally die. I have hard water and use minimal detergent. While the Duets are nice for washing large blankets and quilts, I feel they do a lousy job rinsing things like towels. There just isn't enough water to do the job. Towels soak up the minimal water, and there just isn't enough to do a good rinse job. At first glance when using a heavy duty or sanitary wash cycle the laundry appears to be well rinsed. However, if they are re-washed with no detergent on a bulky items cycle, which fills the washer with more water, there are tons of suds left in the drain/rubber boot area. Sometimes it takes another bulky item cycle to get all the suds out. It doesn't matter what He detergent it is, and scaling down the amount lower than the lowest stated useage amount makes for dingy towels. I was also getting itchy skin from my jeans, so I put those through extra cycles with no soap as well. No more itchy skin. I use unscented detergents such as Ecos and Seventh Generation because Tide and such would just tear me up, and was absolutely horrible rinsing out. I am all for water conservation, but having to run multiple cycles in no way saves money or resources. In my opinion, these washers do not use enough water and the government has no business dictating what water levels my dishwasher and washing machine use, or what lightbulbs I purchase for that matter. Consumers have the ability to control the quality and conservation issues with how they spend their dollars, and I already have a mother and father. I'm going to look into tweaking the water levels....See MoreHELP! Fool-proof dessert for dinner with neighbors???
Comments (19)This is so good!!!!!!!!! Pistachio Cardamom Cake with Lime Glaze 1 cup unsalted pistachios or salted, rinsed, dried (I couldnt find unsalted) 1/2 teaspoon ground cardamom 1 1/2 cups granulated sugar (divided use) 1 1/2 cups self-rising flour 11 tablespoons butter, room temperature or slightly soft 3 large eggs, room temperature 1/2 cup plain yogurt 1 lime Water (see below) Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with baking spray and line bottom with a round of parchment paper. Place pistachios and cardamom in food processor and pulse until pistachios are chopped. Add 3/4 cup of the sugar, flour and butter. Process for 20 seconds, pulsing occasionally, until mixture is crumbly. In a separate bowl, stir together eggs and yogurt until well mixed. Add egg mixture to food processor and process just until blended. DonÂt overprocess, but make sure ingredients are uniformly moist Dump batter into prepared cake pan, scraping remainder from processor. Bake for 45 minutes or until a skewer inserted comes out clean. Cool in pan on a rack for 10 minutes, then invert and allow cake to finish cooling. Keep pan handy. Zest the lime to make about 1 tablespoon of zest (green part). Juice the lime and collect as much juice as possible. Add water to lime juice to make 1/3 cup plus 1 tablespoon liquid. Place water/lime juice mixture in a saucepan and add remaining sugar (1/2 cup). Turn heat to medium and bring to a boil. Add lime zest. Reduce heat and simmer for 5 minutes. Strain lime zest. Let cool for about 10 minutes. Liquid should be slightly thick. Now glaze the cake. Use the skewer to poke neat holes in the top of the cake. Pour liquid over top and let it sink down. Let it sit for a while then serve. If you want to cover the holes, sift confectionerÂs sugar over the top. This cake is very good and kind of unique. A slice of cardamom lime cake and some ice cream? Yum. Marigene's Lavendar Pound Cakettes are very good. Lavender Pound Cake with Lemon Glaze (Marigene) 12-18 miniature cakes Ingredients For the cake: 2½ cups sifted all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup butter, room temperature 2 cups sugar 4 eggs 2 egg yolks Finely grated zest of 1 lemon 3 tablespoons fresh lemon juice 1 teaspoon vanilla extract 2 tablespoons dried lavender, coarsely crushed or ground ¾ cup buttermilk, room temperature For the sugar glaze: 2 cups powdered sugar, sifted 3 tablespoons heavy cream 1 tablespoon lemon juice Finely grated zest of 1 lemon Equipment Meat pounder, spice/coffee grinder or food processor to crush the lavender Stand mixer with paddle attachment Two 6-cup mini Bundt® pans Microplane grater/zester Generously grease two 6-cup mini Bundt® pans with butter or non-stick cooking spray and dust lightly with flour, knocking out excess. Do not preheat oven. Sprinkle the lavender into the buttermilk and let sit for 10 minutes. Sift the flour, baking powder and salt together. Set aside. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl using a rubber spatula. Then beat in the eggs one at a time, beating only until incorporated after each addition. Mix in the zest, lemon juice and vanilla. Mix in the flour mixture and buttermilk alternately, starting and ending with the flour. Beat the final addition only until smooth. Do not overmix. Spoon the batter into each cup, filling it only ¾ full and distibuting it evenly between the 12 Bundt® cups. Tap each pan several times on the counter to eliminate air bubbles and level the tops. Place both pans in the cold oven and turn the oven to 325? F. Bake for 30-35 minutes until the tops (which will eventually become the cake bottoms) are risen and golden. Let the cakes cool in the pans for about 30 minutes, then run a thin knife around outer edge of each cake to loosen and unmold by inverting the pan over onto a wire rack. The cakes will be right-side-up at this point. Prepare the glaze: Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve. [ChefÂs Notes: When preparing the Bundt® pan for baking, thoroughly grease and flour the molds to ensure the cake will release easily from the pan. When a recipe calls for sifted flour, it means sift the flour, then measure for accurate results. This recipe calls for 6-cup mini Bundt® pans to make lovely Spring gifts, but feel free to use whatever size pan you desire, as this cake bakes well in a variety of pans  two 8½ x 4½ x 2½-inch loaf pans or one larger 10 x 3½- inch Bundt® pan. Just be sure to adjust the baking time to suit. DO NOT OPEN THE OVEN until at least 30 minutes into baking so your cakes will not fall. Wrapped in plastic or aluminum foil, the cakes will keep for 3-5 days at room temperature and for up to 3 months in the freezer.] And this Pound Cake is excellent and so easy. Posted by Dishesdone and she toasted each slice and served it with ice cream...Yummy! LISAÂS POUND CAKE (dishesdone) 1 cup butter or margarine (softened) 2 cups sugar 5 eggs 2 cups flour 1/4 teaspoon Amaretto (or vanilla or almond extract) Grease and flour two loaf pans. Cream the butter and sugar together until very light and fluffy. It's very important to beat until the sugar is no longer grainy. Beat in eggs, one at a time. Fold in the flour and the amaretto. Spoon into the two prepared loaf pans. Set in a COLD oven and then turn oven on to temperature of 350 degrees F. Bake for approximately 40 minutes or more until golden brown and a toothpick comes out clean. Note: Toast the pieces of Pound Cake and serve with homemade ice cream! Delicious! Hope this helps. Michelle...See MoreAny Tricks for Checking Water Storage Tank Level??
Comments (9)And the neat thing is, it can be clear quarter inch ice maker supply tubing so it can be really cheap! Secondly, if you use quarter inch tubing, you can poke a hole small enough for the hose to fit in tightly enough to not leak. An electric drill here might not be a very good idea. If you wanted to stop using it later, that size hole could be sealed from the outside with a hefty machine screw with a rubber washer under the head. The hole (both making and sealing) would be small enough to be created/sealed with water still in the tank. Pick a hot day! But you might not want to use farm mechanics on a brand new expensive fiberglass tank. A sight glass like this can be run off a hole tapped into or clamped onto a rigid line or fitting or valve boss. If you ditch the clamp part it might cost you a (plumbing) hole tap and a drill bit....See MoreFlow meters, temperature sensors/indicators
Comments (2)I've never used it, but our Noritz tankless heater has a tub-fill type setting where I believe it'll alarm when a set volume has been dispensed. Since you can adjust the output temperature down enough to avoid mixing (ours is set at 105F, which is plenty hot for our needs), that's all you need. I've also put in batch flow meter systems in industrial settings. You don't need a level sensor in the tub. You just set up a dispense volume in the controller, and the solenoid shuts off flow when that volume has passed through the flow meter. That and a mixing valve (or a right-temperature water supply) and you'd be good to go. The dispense volume could be pre-set. That said, the old adage is that it's hard to make something foolproof b/c fools are too ingenious....See Morewhirlpool_trainee
9 years agohvtech42
9 years agodave1812
9 years agoCavimum
9 years ago
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