awm, it's because of those quirks that it can not be on my list of go-to paint resources. Full spectrum throws enough painters for a loop, can you EVEN imagine if I handed them powder and told them to go mix it. Oh. My. Goodness. All the paints mentioned, FS, F&B, Aura, Milk have a *visual hand* that is unique; a visual nuance of depth. They offer a multi-dimensional texture that comes from magical pairings and blendings of paint bases and colorants which delivers that notion of texture first to the sensation of vision and eventually touch. Regular paint samples people hold in their hands and tilt and turn to look at them at different angles and eventually run their hand across them. The uber brand's samples garner a touch almost instantly after the first glance. I find that interesting. Anyone who says all paints are equal and a regular paint can deliver the same kind of visual experience as the uber boutique paints have some kind of visual deficit -- their intuitive notions of what color is suppose to look and feel like -- even before you actually touch it-- is messed up. I'm not trying to be provactive or a smart azz. I seriously believe that there are varying levels of visual ability with specific degrees of color intuitiveness. Some people are more attuned to the wavelengths of color and some are less sensitive. Color vision takes place in your brain automatically, without awareness -- your eye/brain team sees and computes color effortlessly. Color is a natural, intrinsic response. So, I guess the question is: is it fair to expect every response to be identical? Very similiar to a great extent? Sure. But all identically intuitive and completely, totally equal? I personally think not. Which is why the buffet of paint choices we have available to us is the greatest thing ever -- ever! We are so lucky. There's a paint out there for everyone and it's so much darn fun! when someone finds their fit like awm and milk paints.

my husband is 59. years old and when he was growing up they were very poor so they had to drink powdered milk. He has probably been to a dentist 4 times in his life and never brushes his teeth either. THen there is me who was raised on fresh squeezed milk LOL. We never had much candy when we were at home and we had to brush our teeth everyday. I remember from little on all of the problems I had with my teeth. First I had extra teeth growing out of my gums in front of the regular ones and in back of them so I always had to have them pulled out. I remember having tooth aches in the middle of the night and my parents would put whiskey on a cotton ball and I had to put it on the tooth to deaden the pain until the next morning when we could go to a dentist who was 22 miles away. Then after I moved away from home I had to go to the dentist a lot because I always had cavities, so almost all of my teeth have silver fillings. When they started doing root canals I said forget it and told them to pull them instead. Now I have spaces in my back teeth where the gums are even lower than the rest of them. Then I had two root canals done and caps put on them. I am 58 years old and I just hope the teeth I have now will last me all the days I have left. My teeth are really straight in fact some people think I have dentures which is a miracle considering the extra teeth I had and have never had braces. My mother was 23 when she got married and her teeth were so bad my dad had to pay to have them fixed. So I agree I think it is hereditary.

donna_loomis- This "old" thread was brought back up recently with another post that has since been removed. I see the prices I quoted in the post above in 2011 have gone up quite a bit, and I bet the brand in the OP has increased also. I purchase Grandma's Country Cream by the 25# bucket (current price - $110 + shipping and is equal to 8 of the #10 cans), which is enough for 1-year (160-quarts or $2.75 gallon w/o shipping). If a 25# bucket is too much, you can always vacuum-seal it, or use oxygen absorbers and canning jars or mylar bags to keep it longer and extend the shelf-life. I did that for years when I would purchase Morning Moo's in 50# bags. I was paying 98-cents per gallon for Morning Moo's when store prices were double that. I generally use Grandma's Country Cream for fermenting kefir (1-2 quarts a week) because the 100% real milk product works better than whey-based milk substitutes for fermenting (yogurt or kefir). It's the brand I will make for guests who drink milk. I also purchase Morning Moo's whey-based milk substitute - 37# bucket (it's cheaper from Sam's Club $109.98 than from Augason Farms - 978 servings around 10-cents per 8-oz. serving - or around $2.05 per gallon - free shipping). This is what hubby drinks. Powdered milk and powdered whey-based milk substitute products are all we've used since 1981. The whey-based products work best for the lactose-intolerant family members, and that's how I got started using it. I've always purchased enough for a year at a time, or I'll stock up on #10 cans when I find them buy one get one 1/2-price, and never buy milk from the store. Another powdered WHOLE milk product is PEAK (made in Holland). I purchased it from Amazon.com (free shipping) when someone mentioned it here in another thread about powdered milk products. I purchased it just to try it out but wasn't impressed. VERY expensive, not as tasty as Grandma's Country Cream (which is made with Wisconsin milk) or Morning Moo's whey-based milk substitute (made in the U.S.A.), didn't improve my kefir. PEAK is very similar in flavor to NIDO (made in the U.S.A. - around $5.66 gallon for reconstituted milk), which is available in local stores. For those who don't like non-fat milk, you can always add cream or half-and-half for additional fat, or increase the ratio of dry powder to water. I honestly don't think you would miss the fat if drinking a glass of Grandma's Country Cream. The whey-based milk substitute (Morning Moo's) has a shortening-like effect when used in baking, even though it's a non-fat product. In fact, you can reduce the total fat in some baked goods if you use Morning Moo's as the dry or liquid milk. I use powdered milk products for making cocoa mix, pancake mix, Magic Mix, pudding mix, fermenting (yogurt/kefir), a homemade cultured version of "buttermilk", sweetened condensed milk, ricotta and mozzarella cheese, cream soup mixes...... And I've never run out of milk since 1981. ;-) -Grainlady

Beth-Sixteen hours between coats on the Advance latex was what is recommended on the instructions. That's long for me between coats. No humidity here. I'm in dry Idaho. Most latex paints will recommend 30 days cure time before scrubbing or setting heavy things on it. My experience with paint that dries fast is that it leaves brush strokes and drag marks. When I've painted my kitchens I only do a few doors at a time completely and rehang them. Then the next section. It's a big job but has never been that disruptive. (not when I'm saving that much money!)