96 degrees in the shade...what do you all do.?
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8 years ago
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Rosefolly
8 years agolast modified: 8 years agoRelated Discussions
What do you all do for a 'living'?
Comments (63)Thanks so much for sharing your experiences, bejay! It sounds like a great career. And, like my career of editor, which is the same thing my mother did, it sounds like the technology used day to day has changed greatly over the decade, but the base skills remain the same. As with anything, a lot seems to depend on hardworking, flexible and willing to learn. (When my mom began as an editor, there were not only no personal computers or word processing software, but no Post-Its or photocopies. In the space of my 17-year career, I've gone from doing all my work on paper to doing 98% of it on the computer, and moved from teaching my editing class in a classroom to teaching it online. But I would say more is the same about my day to day work than different! Dangling modifiers and insecure authors haven't changed a bit.) ANyway, I'm glad you spend your time gardening, canning, and sharing the stories with us. Hope you're feeling better! Z...See More96 Degrees Is Too Hot For Early May.....
Comments (15)Carol, I knew that if you were home, you'd be watching it. I watched it too. Early on, I thought it would pass to our southwest, but then it became apparent it wouldn't. So, I ran outside and dragged about 15 containers with plants (mostly peppers and tomatoes but also a few flowers and herbs) up underneath the patio cover. There were some I couldn't move because they were too heavy. Then I just made sure the pets all were inside and that the windows on the sunporch were closed. After that, all we could do was wait it out. The brunt of the storm hit about 2 minutes after I went inside. I was watching the radar like a possessed woman. One cell, which at one point had a tornado in it, was moving towards Granbury, and my cousin's family is south of Granbury, so I was watching it. Another severe thunderstorm was moving right straight at my mom's and brother's homes in Tarrant County, so I was watching it. Tim was on the way to work, so I was watching for storm development along his route, and then I was watching the storm that was headed for us. We got 6/10ths of an inch in the gauge, but a lot of the time the wind was blowing the rain sideways, so we may have had more than what made it into the rain gauge. Based on the large puddles, we might have had up to an inch. A storm spotter reported a tornado in the air near Thackerville, but no one else saw it and no one could see it on radar, etc. so most of us discounted the report as erroneous. There were tons of trees, tree limbs and power lines down in and around Thackerville so that community did take a real beating. Some power poles snapped in half. I'm inclined to think it was straight-line wind damage, and not the supposed tornado. After the main storm had passed, and all the cops and firefighters were out dealing with the damage, and the electric co-op guys were working to restore power, we started getting very, very strong outflow boundary type winds blowing back at us. Those winds did additional damage, especially in Marietta, which wasn't hit as hard by the earlier winds as the Thackerville area was. I think we sustained less damage than either of them since we're right in the middle. We only lost power because of trees in the Thackerville area that came down on poles/power lines. In our neighborhood, overall there was little damage. Even the pecan tree limbs that came down were dead wood with no foliage. The garden looks lovely after the rain storm. I think the moisture helped a lot since we'd gotten so very dry. I bet we have killer humidity today though. It seems like a good day to stay inside during the heat of the day. I am really concerned about how hot it will get, in terms of what the heat will do to the cool-season plants. Oh, and you know how sugar snap peas are in their growth habit--more leaners than twiners, so a lot of them were lying flat on the ground this morning when I went out to check the garden at daybreak. I picked up the vines off the ground and loosely zip-tied them to the trellis. For as strong as the winds were, I expected the corn to lodge and for at least some tomato plants/cages to be on the ground, but neither thing happened, so we were really lucky....See MoreDo you cook all food using convection? do you modify recipe times
Comments (10)I took a little course put on by the Wolf distributor here ... it was very informational. They didn't recommend using straight convection for anything that has much of a side on the pan, because the side blocks the air circulation, which is how the food is being cooked, so the top will cook faster than the inside. But it's fine to use convection with cookie sheets and broiler pans, or at least try to use the lowest side available. Also, don't cover food if you're using convection. They recommended convection bake for pies, not straight convection. And, if you are using straight convection, flavors will not transfer (eg, it's okay to bake a tray of bacon-wrapped scallops on one rack and cookies on another). They also said to turn down heat 25 degrees and reduce time 20 to 25 percent with convection, which matches what I've heard elsewhere. Here is the percentage of oven element used for each mode (this is for Wolf) Bake stone = 40% broil, 60% stone Bake = 10% broil, 90% bake (the hidden element on bottom) Convection bake = 90% fan, 10% bake Broil = 100% broil Convection broil = 100% broil, 100% fans Roast = 25% broil, 75% bake Convection roast = 25% broil, 75% fans Convection = 100% fans...See MoreWowee . . . do you really use that 205-degree water?
Comments (31)Blood stains are removed easily via cold water to warm/hot (120F-140F)profile wash, or pre-treating the area with any good stain product and or hydrogen peroxide then washing in cool to warm water. Heat sets the protiens in blood, modern enzyme detergents/pre-treatments work quite well in removing such stains. It also helps to flush the stain while fresh with cold water. As for "boil washes", most all my vintage laundry books from about the 1940's on clearly state boiling laundry went out with modern automatic washing machines and certianly as laundry products have evoloved from soap. Boiling was done mainly as a way to loosen muck,grime and other soils from laundry without all the rubbing/scrubbing one had to do prior to automatic washing machines. Very hot water washes were also a way of combating common vermin found in laundry (lice, nits, fleas, etc), which happily are not as widespread today. Very hot water washes do offer a way of sanitising laundry, but at widely differnt temps. E coli requires only 160F at 20 minutes, but yeasts, and other types of bugs require much higher temps for longer contact times. It must also be remembered that there was much more of an emphasis on "boil washes" in eras past when there were few if any modern disenfectants and especially antibiotics. Cathing a germ until as recently could almost mean certian death, unless one was strong enough to fight off the infection, even then many still died. Therefore housewives did everything they could to keep their homes "germ free". However because of modern sanitation and health care we simply do not see the sorts of illnesses/widespread diseases housewives commonly were used to. Thyphoid fever, measles, cholera, minor strep or staph infections that rapidly turned into major systemic infections which caused everything from child birth fever to pneumonia can are are controlled. Also modern hospitals have replaced sick rooms in the home. This means less disease in homes to infect other members of the same household. The final reason for very hot water washes was that perborate/percarbonate bleaches require temps of 120F/130F and above to become really effective. The lower the water temp, the longer contact time must be for equal results. Modern chemistry as gotten around this problem by creating "activated" oxygen bleaches found in most better quality detergents/laundry products. Bleach activator chemicals when combined with oxygen bleaches in wash water,provide equal or better bleaching/stain removal action at wash temps of 100F, and even 80F. This is why repeated washing of darks even in cold or cool water using products such as Perisl or Tide will eventually "bleach" those colours. Activated bleaches also provide very effective disenfection of laundry at wash temps of 100F to 120F, with a contact time of at least 20 minutes. In fact the chemical produced by combining oxygen bleach and bleaching activators "Peracetic acid" is a very, very effective broad spectrum biocide and stain remover. Peracetic acid is such an effective biocide that brewers and other use it to clean stainless steel vats because unlike chlorine bleach it does not cause damage. Commercial and hospital laundries around the world have long switched to activated oxygen bleaches because they can obtain the same level of stain removal/disenfection at wash temps of 120F or lower, which results in a savings on energy costs. It also results in longer textile life as lower wash water temps are less harsh on textile fibers. Again, unlike chlorine bleaches (never very popular outside of the United States for laundry use), activated oxygen bleaches do not cause textile damage. For all the above reasons, the average wash temp in Europe/UK is widely documented to be 40C. The use of activated oxygen bleaches, and better detergent formulas has really removed the requirment for long boil washes. Of course if one uses lower quality detergents and mainly cool/cold water washes, that is a different matter all together. Americans have really only recently "rediscovered" front loading washing machines, and built in water heaters. Just because one can launder something at 160F to 200F, does not mean one ought to; first of all not many items produced today can withstand repeated super or even very hot water washes. Second of all many American detergents are not designed for long boiling washes. Designed with enzymes and activated bleaches, they work quite well at wash temps of 140F and below, (140F-120F the common setting of most hot water heaters in American homes, with 120F usually the factory setting). Indeed long wash times with detergents not desigened for the purpose can lead to poor results, as the componets of said detergent begin to loose their soil suspension ability, allowing removed soils to redeposit back onto laundry. Conversely many European detergents designed for long boil washes have been redesigned to work in lower wash temps and or shorter cycles. Have washed everything from badly soiled table linens to muddy gardening clothes setting my Miele to ho higher than 120F and using plain old Tide or Wisk dual action tablets, and the results have always been great. Have also "restored" vintage linens that had foxing stains (that yellowing one sees from linens lying about stored), using the same low wash temps, but quality products. My Miele goes up to 200F, and cannot remember the last time (aside from occassional "maitaining washes), ever laundering anything at that temp. Especially as I still do quite a bit of ironing, and cottons/linens laundered at very high temps emerge with lots of wrinkles. Simply do not fancy making more work for myself. C.dS...See MoreUser
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