Probably an LCD High Definition? There are CDs available that you can buy and use to set your TV set for the best picture especially if it's HDTV. AVIA is one and runs about $50. Here is a link that might be useful: AVIA

I asked a similar question when we completed our kitchen. Anyway, I found my old thread, and I will link it below. (as an aside, I mentioned in that thread why I didn't want Corelle). I had seen mention of Ikea 365+ dinnerware in another thread, and was asking about it. I looked at Crate & Barrel, Pottery Barn, Pier 1 and some others. The Ikea 365+ dinnerware is half the price or less of those. An 18-piece set is $30 (we bought two sets). There's plenty of individual stock too. But even setting aside Ikea's amazing price, the dinnerware was perfect for us. It's actual feldspar porcelain. Not made in China either, if that matters to you. And I can say, a year and a half later, with hard use, there's not one chip, and it microwaves great too. One thing no one thinks of is how the dishes will fit in the dishwasher. I've had dishes that aren't very flat, and/or are very thick, and they took up a lot of room in the DW. The Ikea 365+ dishes are somewhat flat, so they fit in the tynes of our DW easily, and we can really squeeze a bunch of them into our DW with everything coming out clean. Also, check the depth of your cabinets - there have been threads by people spending money on dinnerware only to find it won't fit in their cabinets cause the diameters are 12" or more. The Ikea dinner plate is 11" diameter. At the same time, a must-have for us were dishes with rims; a pet peeve is a dish with no rim that allows food to spill out. We use it everyday, and also used it for Thanksgiving (we don't have storage space for everyday china and "good" china), and it looked lovely on our Thanksgiving table. Yes, it is very plain, but I like that. I think Ikea also offers dishes with some colors if you want to mix and match to jazz it up. Just my $.02. [P.S. we also bought the Ikea Pokal glasses - what a deal! A year and a half later, no chips or breaks, and it is very hard to tip them over. They stack too.] Thread about Ikea dinnerware Ikea 365+ Dinnerware Ikea Pokal glasses

I have the same problem but I dont think it is a dishwasher. I have Whirlpool and originally it was a different dishwasher with the same problem. The dishes smelled after installation of a new dishwasher. I noticed that it is really bad if you have a window or a door open. Something happens when that fresh air hits wet dishes. They smell like a wet dog. I make sure that dishes dry all the way before I open the dishwasher and there are no windows or doors open in the house. And then put them into the cabinets right away. Otherwise its a re-wash. There's an older thread on this here as well with a lot of comments on this subject. https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.houzz.com/discussions/2280277/dishes-smell-fishy-after-dishwasher&ved=2ahUKEwiGn9b7-v75AhVhLkQIHXV-B9s4ChAWegQIDRAB&usg=AOvVaw2kCcbKQuT_25nA_twMun1b

Tonight I sort of made the Vivian Howard turnips. I probably should have looked at it analytically first but I'm glad I sort of mad it (except where I didn't). It's called "Gratin". I read the ingredients. A gratin is usually a cheese dish, the word referring to the grating of the cheese. This is indeed a cheese dish with a custard carrier and enough bread to make it bread pudding. Here are the ingredients: 2 tbsp butter, divided 8 oz greens , wilted to 1 cup 3 medium onions, halved and sliced with the grain 1 egg 1 1/2 tbsp salt, divided 1 cup Parmigiano-Reggiano, grated on a microplane 2 cups turnip roots, peeled and cut into 1/2-inch dice 1 cup Fontina, grated on a box grater 2 cups heavy cream 10 turns of the pepper mill or scant 1/4 teaspoon black pepper 5 garlic cloves, sliced thin 3 cups stale crusty bread cut into 1/2-inch cubes 1/2 tsp dried thyme I just didn't want to go so heavy, so I used 1 tbsp butter in the veg and sunflower oil spray on the dish, 2 bunches of baby turnips and their greens, which just about filled the measures correctly, a tiny bit on the scant side. I had a really big onion, closer to softball sized than baseball sized, which filled the sauté pan, so I went with that. It didn't say what kind of salt, but I assumed coarse from the quantity, and used about half. I have parm and fontina but want them for something else, and I had some Lamb Chopper which needed using and was tasty enough and mid-dry to sub for both. I also have cream, but I just didn't want it to be that heavy, so I used a 12 oz. can of whole evaporated milk and made up the quantity with half a cup of non-fat leben. No crusty bread, so I used a slightly freezer burnt bakery croissant. And I spilled the thyme a little, but it was curly and airy, so that probably didn't spoil the measure. I used about three handfuls of the cheese in the body, as directed, plus another handful on top, or about a third of the total amount called for. What a mess!! She points out where you can reuse the sauté pan but given all the other pots and vessels, how could you tell you were saving washing up? I didn't want to boil my turnips so I precooked them in the microwave, so that was only a Corelle bowl rather than a 6qt. pot. It was still a lot of vessels. I hope they pay their scullery workers fair wages and plenty of perks! So ratios by volume: turnips + greens = bread = cheese = cream + onion + egg-ish. This is not a vegetable recipe. It came out fine. Very tasty. I didn't do the long soak because the custard had no trouble permeating the croissant. Conclusion, the bread pudding is very tasty. Using cream and the correct amount of cheese would have made it that much more gooey and decadent. It did nothing for the turnips, however. The sweetness of the caramelized onions fought with the sharpness (which is mild in these tiny turnips. The greens were more about hey, what's that in my pudding than desirable. If you need to bribe people with fancy fats to eat turnips, I guess this is a way to do it. Definitely worth the try, and it'll make nice breakfast food. ETA--it's something of a hit (though the greens get picked out and eaten separately). I doubt there'll be any left tomorrow.