Who has towels that once washed don't have any thread pulls??
BeverlyFLADeziner
2 years ago
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DON'T use vinegar in your washing machine
Comments (389)I have a 2014 LG front loader and my wife has been using white vinegar with every load, not a lot, just poured into the fabric softener and bleach dispensers (we didn't know about not using vinegar in the wash cycle which is when the bleach dispenser is released).. Two years in, the dispenser drawer started to leak out of the front. Then rust streaks started to appear under the dispenser. .. A few more years went by and I decided it was time to take the washer apart to clean the door gasket and try to find out why the dispenser was leaking.. What I found was the hose that goes from the back of the dispenser to the tub was badly deformed, looking like it was partially melted. The crumpled and restricted hose obviously caused the dispenser fluids to back-up and leak out of the front. .. Once I got the front door panel off, I could see that the lower main tub drain hose was also deformed and restricted. I was surprised the washer still functioned. Upper hose Lower hose The only products that have gone into the machine are liquid detergent and vinegar (vinegar was also used for the tub clean cycle). This is regular white vinegar you buy at the grocery store. I found this on LG's website: Can vinegar damage your Washing Machine? Yes, vinegar can harm rubber parts inside a Washing Machine, which will eventually lead to leaks if used too often. Whilst washing your clothes with vinegar is a cost-effective, natural way to soften and deodorize fabrics, avoid using it in your washer too frequently. Only use it sporadically when deep cleaning the machine. Can't be 100% sure, but the vinegar we used is the prime suspect. I replaced the hoses and stopped using vinegar. So far, the issue has not returned. Perhaps LG (and others) should make higher quality rubber for their products?...See MoreIf you don't have zucchini, you don't have friends
Comments (39)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...See MoreMiele Deep Fat Fryer...don't open this thread...
Comments (27)loves2cook - I would LOVE to be able to include fish in our diet but unfortunately DS1 has anaphylactic food allergies to scaly/fin fish - thankfully seafood/shellfish is fine so we eat plenty of that. He also has tree nut allergies (almonds, walnuts, pecans, etc) so we have to steer clear of those which is a bummer since the rest of us love them and they are a great source of protein. I can honestly say that his food allergies are a BIG reason as to why I cook the way I do - the only way to be sure is to make it myself! Don't you just LOVE it when your kids love your food better than what they get elsewhere (restaurants/friends'/camp)? My kids just groan if I suggest going out to eat (as in, give mom a break once in a while) BUT I secretly couldn't be happier. Once last winter the older boys wanted to surprise DS3 with a birthday cake that they made - they wanted to make a "hockey rink" cake and despite my offer to give them a simple 9x13 chocolate sheet cake w/ white buttercream frosting recipe to follow, they insisted on using a mix....although it turned out cute and their brother was touched, we all got migraines and stomach cramps that night...can you say preservatives? Honestly, I can't remember the last time we've had a box mix of anything and clearly our bodies didn't appreciate it. How to get started..hhmm...I guess I'd just find an hour or so where you can focus on your week ahead, make a list of what's realistic for each dinner (big multi-course, quick and easy, something from the grill, all-day cooker, etc) based on everyone's schedule each night, then gather your favorite cookbooks (DH has cholesterol issues so I'm a huge Cooking Light and Cuisine at Home fan) and/or websites (like Epicurious - love that site!!). Then, pick something from different food familes (I usually have one vegetarian meal, one pasta-based, one or two poultry, one pork, one lean beef, one seafood, etc) and make a list of the recipe titles and what page/book they're on (or print them off the web) - then add to that list some sides for each main dish (I keep these fairly simple, loads of fresh produce, and very little, if any, starches). Once you've figured out what to make for the week, then starting with each recipe, just jot down what ingredients you need until you're done w/ the week of meals. I am an order and control freak by nature so I then rewrite this list in the order of where everything is in the grocery store ;P) I throw all my meat in the freezer when I get home and just take it out the night before or morning of that I'm going to use it. I will occasionally but not often rely on frozen veggies but most of the time what I buy stays fresh for the week (although I will admit to using up my produce according to what's going to spoil quickest) and worst case, a mid to late week trip to the store for some more produce is pretty easy to manage. That's pretty much it - I'm sure once you get started, you'll find that it's easier than it sounds and it makes your life so much better! I love to bake too so that's a big family affair on the weekends w/ all my boys helping out. We usually over-do it so that we have plenty for them to take to school as snacks and for us to enjoy all week in the evenings. Also, every other Saturday in the fall and winter we make home made soups (CL has a Roasted Chicken Noodle that is TO DIE FOR!!!) and a quick cup of soup during the week can be a great way to tide them over until dinner after games/practices. Okay, I've totally taken over Caroline's thread so I'll stop now but I hope you, loves2cook, feel like trying out some mealplanning for your busy weeks when summer's over!...See MoreFor those of you who don't have a table in your kitchen
Comments (21)One problem with making this decision is that your needs change as your family grows - both in number and in years. For example my sister in law put an island in her new kitchen instead of a table when her kids were small. The twins were constantly falling off the tall stools,and she really liked the idea of gathering around a table for family dinner so she ripped out the island, and bought a table. That was several years ago. Now she is missing the workspace (and her prep sink, which went away with the island) and, regrettably, there are fewer opportunities for family dinners with older kids rushing off to sports and other evening activities. We are fortunate enough to have room for a peninsula with seating as well as a table. But it does seem somewhat redundant. Especially as we also have a dining room with table (which I'm certain will never get used except holidays.) However, we are a family of 6, so we could never fit entirely around a peninsula or island. I do think kitchen tables are underutilized especially when entertaining - everyone crowds in the kitchen and some perch themselves on a peninsula barstool, but who goes and sits at the kitchen table? I think it's because it is so low compared to the rest of the counters. A friend of mine bought a counter-height kitchen table and tall chairs to try and include the table area more in the overall kitchen scheme. I thought about that but I found a traditional round kitchen table that I really love so I am going with that....See MoreBeverlyFLADeziner
2 years agonester44
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2 years ago
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