Can we talk blenders?
8 years ago
last modified: 8 years ago
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Can we talk toilet paper holders?
Comments (69)We have 2 "Latitude" open ended holders from Gatco in the upstairs bathrooms. Each is held by two screws. They're rock solid. Love the minimal look too. But this time around we're looking at something different for the powder room we're remodeling. There are so many to choose from. This one comes in a variety of strong colors: Too 1st apartment? And too much work to switch to a new roll? Bookshelf, plus extra roll: Too rustic for us, but I like the simplicity of this one:...See MoreCan we talk about towels?
Comments (32)The longer the cotton fiber, the more lasting the cloth. A longer twisted cotton fiber can't shed off pieces as easily as a short one does. These fibers make less lint and so don't get thin as fast. The best is linen followed by the cottons- Egyptian and then prima. All are wonderful and soft. I prefer linen but linen towels are not loopy they are flat like heavy tablecloths. Linen is naturally antibacterial and absorbs more water than cotton and dries in the air faster than cotton. A lower thread count sheet is cooler in summer than a higher thread count sheet. Try it and see. A lower thread count sheet lasts fine if the fibers are long. My linen 250 sheets have 20 years at least and are so soft now. I don't bleach them. If you want to whiten discolored linen try oxyclean. But for occasional brightening, lay them out over grass for a day in summer. Someone said something about chlorophyll.....I don't know why it works for both linen and cotton. Chlorine bleach is a killer. It breaks down fibers so they shed off lint. They become thin and brittle and eventually tear apart. Did you know that material wealth used to mean the linens a household had? Women spent years as children spinning and weaving and decorating sheets, towels and other household textiles to go into dowry chests. They were meant to last. The softest and longest lasting was linen. Ancient Egyptian linen still survives. Linen is the choice fiber for both the Vatican and the White House. Cotton is American because we don't have the right climate for flax like Belgium and Ireland. Still the looms that handle the finest thinnest cotton thread are in Switzerland and Italy I think. The beautiful cotton men's shirts are all woven there. I put traditional cotton loop towels out for guests because that's what they expect, but I use my old soft linen for myself. I sew it the size I want and it's going to outlast me....See MoreCan we talk about Mochi
Comments (17)Neely, yes, I meant the spongy rice wrapper around the filling. The shape and wrapper, or skin, is the same whether it's ice cream (frozen) or from the Japanese deli (fresh). This is only one kind of mochi, but it has penetrated to many corners of the USA, which is why I called it American. When I was a kid, one could only get them from Japanese places in the Japanese neighborhoods. Those villages are mostly integrated into the surroundings now, but a lot of the food, for better or worse, has gone mainstream. I know there's a whole panalpy of other kinds of mochi, but they're still are only in specialty stores here. The Chinese rice ball has a pebbly textured rice wrapper, rather than a rice dough one, and is usually covered in sesame seeds. Oh, and they're fried and oily. If you had really good fresh ones, you'd probably like them. :)...See MoreCan we talk about baguettes
Comments (58)One thing to consider is that you are comparing what comes from your home oven to what comes out of a commercial oven. It is my observation that people who live where threre are good community sources of bread at bakeries really do tend to NOT bake that kind of thing at home. They buy it from a local source. To get a good crust and a great loaf of French bread that you are talking about really does require a good oven, and most likely, a commercial one, or one that is probably beyound what most of have sitting in our kitchens. Also, bakeries use a blended mix that they purchase to give them what they want from it. I know that KingArthur does have some blends that you can buy for home use. Mixed in a large commercial mixer, such as even a smaller bakery might have, it is going to be worked differently than it wil in the Kitchen Aide. And it will differ even more from one that is kneaded by hand. However, the Kitchen Aide does do a good job of it. I have one . So I think that comparing the two may be a flawed concept. I find so little good bread of any kind in the US. I hear of this or that bakery is to open and all they do is make sweets, no bread. Actually, none of those little businesses have lasted at all. So, we are pretty much stuck with the grocery chains. We have an Amish market but they really seem to focus on those sweet yeasty breads. Another thing about some of the so labled artisan bread in the US is that they use a rising or conditioning agent in the bread rather than using time to let it attain its quality. This particular protein, I think, used to be extracted from hair. Yes, HAIR! I think maybe there is a modern version of it now. But, it is used in place of the time to age the dough. Dont belive that is true? Give it a search and see what you find. So, there are a number of factors that make your home baked bread different from that from a good bakery. I have adjusted my expectations over the years and I just buy baguettes. I have to say that, for my choices, the baguettes at Costco are the best around. It does not mean that they are the best, just the best that I have available .I do bake some other breads, mostly loafs. I really dont understand why the US has such an awful relationship to good breads. Those of you who live in parts of the northeast where lots of European immigrants settled may still have good bakeries and good breads. Maybe even the west coast had some good bread But most of the flyover country does not have that....See More- 8 years ago
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