Recent content by jeffg

Good for you. Read the error message a little slower.

I second the Cabrio vote. Ours was an agitator version and lasted less than a week in our house. The only washer I've ever seen that defied every attempt to deliver sanitary hot water. The things are a public health hazard imo.

Adobe's Flash plugin was the biggest single cause of headaches on my entire system. Sooo glad to finally be rid of it.

Try searching for VLC or MPC-HC. Both are self-contained (no codec installs) and play Flash files. VLC also comes with a browser plugin that eliminates the need for Adobe's flash plugin.

The only question imo is whether we wish our government and others to have this capability, but not the American people. I vote a definite no on that one.

Gotta love how the house is blurred out but not the curb address. :) For those who don't already know, Google will blur any private property on request. Even entire houses. Looks like all of Woodland St is Eichler homes, here's one for sale a block down. Pretty cool imo...

It's the most often heard phrase heard at construction sites these days: "Give me a flipping phone".

Wow sounds great imo. When you say mix with coffee, do you mean use it as a replacement creamer? Also is it the alcohol or sugar that allows raw eggs, heavy cream and milk to stay unspoiled for two months?

We've tried it and were underwhelmed. The fluffiness is a result of fiber damage: ammonia removes the natural lanolin in wool that give it its body and contribute to its softness. It might be fluffy, but it's also dry and stiff, and lifeless in appearance. The dryness results in fiber breakage...

Sandy, the discussion is about stoves, but I agree electric is better for even baking, at least in non-convection ovens. Gas + convection is still my 1st choice.

"You can instantly see how much gas is feeding the flame, and adjust accordingly." Rich, visual feedback was the second most cited reason for preferring gas to electric by the PCA in the '04 survey. First was response time, i.e. when a pot or pan is getting too much/not enough heat, chefs don't...

Cooking shows used electric stovetops because of portability and insurance reasons. In a 2004 survey of the Professional Chef's Association, 96% preferred gas stoves. Electric (at least radiant) simply does not have the response times needed by chefs. Induction obviously is another matter.

What I fear far more than gas stoves is trying to cook properly with electric stoves. They have certain uses (great for low simmers etc), but just try to find a single high-end home (e.g. worth over $2M) with an electric stove in the kitchen. It simply ain't gonna happen. For serious cooking...

IMO somebody needs to ask this airhead's boss whether it's the warm water or baking soda that kills hepatitis, listeria and E Coli. Among several thousand other nasties. Also tell the nurse's assistant that, wherever she got her training, if any, she needs to ask for a refund.

Wall dispensers are a great idea imo. Do the cutters actually work on things like waxed paper and plastic wrap?