Check the Bravos models, be sure to get one with an onboard heater. I run most of my laundry on the bulky cycle because it uses the most water and sprays water over the load to saturate everything. I still save water over a non-HE model, but my clothes are clean. They only get really tangled (as you describe) if I have a really big load. I always use the second rinse and dump a detergent bottle of plain water on the load before starting a cycle. This makes the washer "think" there's a bigger load, so I get plenty of water to wash in. I might not be saving as much water as what some people feel is best, but my loads are truly clean and completely rinsed. No detergent residue for me. Good luck on your quest and let us know your decision.

This one was on the table at a book club potluck last week. Everyone raved and wanted the recipe. I'm going to cross post in new recipes. Zucchini Pickles - Heidi Swanson, 100 Cookbooks There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.
 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
 1 medium white onion, thinly sliced
 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 
1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180 ml cider vinegar
 3/4 cup / 180 ml white wine vinegar
 1/3 cup / 1.75 oz / 50g natural cane sugar 
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so. 

Makes one large jar. Prep time: 120 min - Cook time: 5 min Here is a link that might be useful: Quick pickled zucchini

I have the type trinitytx linked. They were hard to find but when I did find them I bought several and use them on the sidewalk also in the winter. Much less trouble with ice buildup. I don't bother washing them. Rain and snow take care of that but I just pick them up and slap them against the side of the steps occasionally to knock out dust and dirt. For me, form follows function. Don't want a "pretty" mat, I want one that does the job. jae_tn, I had looked for something like that ever since I saw an Andy Capp cartoon decades ago where they're looking at doormats and he asks the salemsman "Have yer got one that says 'BUZZ OFF'?" :) Has stuck in my mind ever since.

I also use recipes interchangeably and haven't found a recipe that doesn't work both in the bread machine and by hand, as I only use the machine for kneading and then shape and bake in the oven. Everything from Grandma's old Farmhouse White to cinnamon rolls to whole wheat and rye loaves, they all work fine both by hand and in the machine. I agree that you need some more liquid/water in that hard to handle dough. I always check the machine and add more liquid if needed, I'd rather have a bit too much than not enough, I can always knead in a bit more flour if necessary. As plllog mentioned, you can add vital wheat gluten to the rye loaves for a bit more "oomph", rye flour is lower in gluten than wheat flour is. Bread is actually very forgiving, and I mess with it at whim. I want big holes I add more water, a dense loaf needs more flour, a tender loaf wants some milk and eggs, and I go by the way the dough "feels" more than anything. The only thing I've been unsuccessful at is a 100% whole wheat loaf with my own home ground flour. The results were consistent, they were all horrible. I finally just stopped, nothing helped that stuff and although I still grind wheat for flour, I use some of my own flour and some King Arthur flour for a passable loaf. Annie