Why can't you put "good" china in the DW?
Fori
10 years ago
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leela4
10 years agosushipup1
10 years agoRelated Discussions
Why can't you buy dept. store clothes online?
Comments (5)One reason department stores do not sell everything from their stores online is that they are department stores. The manufacturers pay to rent the space in the stores and have an agreement with the store to handles transactions. This is why clothing lines like Esprit and Ralph Lauren are displayed in their own areas that are decorated differently than the surrounding store areas and not mixed in with all the other clothing. They may have an agreement contract written to partner with advertising together - or not. They may not want online sales to keep their product line "exclusive". Cosmetics are sold like this too in department stores. The manufacturer is responsible for stocking, maintenance and displays. The persons working cosmetic counters in department stores are often employees of the cosmetic manufacturer and not of the store. Ergo, if you wish to order Betsey Johnson clothing online you will have to order from the Betsey Johnson site itself, not the department store....See MoreWhy can't I put knives in the dishwasher?
Comments (31)My knives cut raw chicken, raw pork, raw beef. I want them to be clean. Dishwasher. Knives are expendable supplies. If they need sharpened I sharpen them. If they need replaced I replace them. Getting a little more life from knives that will last 5 to 10 years is not a good trade-off vis-a-vis bacteria growing on the blade or hilt that gets transferred to our food. First, dishwashers make things no more sanitary than does hand washing. In fact, home dishwashers (unlike commercial ones) contain NO sanitizing agent, so a DW is really no more sanitary than is hand washing, unless you use water at 180 F or higher. The Food Safety Code allows either type of washing to be used for any type of dishes, or tool. If you want to sanitize your knives, after washing, dip them in a container that contains one cap (yes, cap, NOT cup) full of standard, plain bleach in a gallon of cold water. One minute in this solution will sanitize your knives. This solution must be made fresh daily, as the Chlorine dissipates over time. Yes, knives can easily be replaced, but why waste money? Several knives in my house are 40+ years old, and almost all are 20+ years old. As edlakin says, most cooks use one knife for everything. After cutting up some chickens, they (we) wash their knives, dry them, and store them. This storing dry helps kill bacteria by desiccation. After the chicken are cooked, they (we) use the same knife to cut the chicken into portions. Happens millions of time per day, and I don't see people keeling over in the streets daily from food borne illnesses. So relax a little, and treat your knives to hand washing. They will thank you....See MoreNeutral rooms -- Why you can't duplicate the look in a magazine
Comments (9)As someone who "dabbles" with photography, I always find the "how-tos" interesting. Selling New York is always interesting to watch as well - they have shown the photographers staging and shooting properties, and I really got a glimpse into how difficult and exacting it can be. WOW. awm03 - this is off-topic, but you mention mall lighting, and I continue to wonder why the larger department stores in my local mall haven't figured out how to light their dressing rooms better. GAP and TJ Maxx have figured it out. Their dressing room lighting is always flattering. I'm more inclined to buy clothing when the dressing room lights DON'T make my skin look green....See MoreWhy not clean dishes before putting in DW?
Comments (47)Chemically, there is NO WAY any household-approved enzyme can etch glass, porcelain or metal (if any enzymes can, you wouldn't want them in DW detergent or near non-chemists). Enzymes are protein molecules that break down other proteins, or fats, or carbohydrates to make them easier to remove from your dishes. Some sites claim "Today's detergent is designed to react with the proteins in leftover food. These proteins activate the enzymes that clean and remove soil. If there is little to no food on the dishes prior to being put in the dishwasher, the detergent cannot activate. It will largely remain in its crystal format, attacking your dishes, usually in the form of etching and fogging your glassware. This is chemically ridiculous ... purified dried enzymes, like other proteins, soften and dissolve readily in water, which automatically "activates" them. Think of how dried raw egg white behaves and that's how enzymes react to water. I can't think of a chemically plausible mechanism that would require dried food crud for a detergent to work properly. If you are seeing etched and fogged glassware, it's a water chemistry problem (hard water), maybe a water temperature problem, but don't blame undissolved, inactive enzymes. The soil acts as a pH buffer to the detergent. Also chemically implausible ... the type and quantity of food crud varies wildly between loads, so its buffering properties would also vary wildly. =========== I scrape the dishes, pre-wash any really crusty cooking pans and let the DW do its thing....See Morea2gemini
10 years agorococogurl
10 years agobellsmom
10 years agoDonaleen Kohn
10 years agobarthelemy
10 years agoeandhl
10 years agoFori
10 years agomsl511
10 years agoDonaleen Kohn
10 years agoginny20
10 years agoa2gemini
10 years ago
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