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Share your great housekeeping tips here (1 Viewer)

A friend of mine in the detailing business uses Pledge on all her car interiors. She says it is the best thing to use to prolong the life of the interior and makes it look brand new. She says armor all is crap that the masses use and actually does more harm than good in the long run by drying out the upholstery. Plus, Pledge smells good. It's nice and clean, not too heavy, and doesn't linger like the generic "new car" smell used by other cleaners, fragrances, etc..

:thumbup:

 
'ChainsawU said:
A friend of mine in the detailing business uses Pledge on all her car interiors. She says it is the best thing to use to prolong the life of the interior and makes it look brand new. She says armor all is crap that the masses use and actually does more harm than good in the long run by drying out the upholstery. Plus, Pledge smells good. It's nice and clean, not too heavy, and doesn't linger like the generic "new car" smell used by other cleaners, fragrances, etc.. :thumbup:
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:thumbup:
 
I LOVE oxtail soup. I usually only make it in the fall or winter but I am making it today.

There is no set amount for the ingredients:

1. Oxtail, already cut into pieces by the butcher

2. Tomatoes, halved or quartered

3. Onion, chopped

4. Carrots, chopped

5. Potatoes or wild rice - I'm experimenting with some steel cut oats this time :unsure:

6. Bay leaves, ground pepper

7. Salt to taste

I cook it two to three hours until the beef is falling off the bone tender. Tomatoes and potatoes go in about 1 hour or 45 min. before it's done so they won't totally disintegrate into the soup. Salt is added at the very end.

It's an acquired taste but I find it totally yummy!

 
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Yikes! Lots of huge (12-16') Great Whites showing up in Cape Cod this summer. This is another thing you don't have to worry about when you swim in the fresh water of Walden Pond.
 
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Rohn Jambo Cutlery Review

Zwilling J.A. Henckels Professional 8" Chef's Knife vs. Wusthof Classic 7" Santoku Knife :boxing:

1. I buy kitchen supplies on sale only so these knives were acquired at half price - the Henckels as part of a 7-pcs set 10yrs ago and the Wusthof by itself almost 4yrs ago.

2. According to the labels on the blades, both were manufactured in Solingen Germany. I assume this means people who live in this small town are good with sharp tools.

3. The handles are the same shape but I prefer the feel of the chef's knife in my hand (I'm a righty) more. Maybe it's the difference in weight? :confused: The Chef's knife is heavier, 8.7oz compared to the Santoku at 5.5oz.

4. Both do a great job cutting food. The chef's knife seems sturdier when it comes to hacking through bones, probably because it has a thicker blade.

5. I sharpened the chef's knife about every 4 years but had to sharpen the Santoku after less than 3. I don't really know how to sharpen a knife but running it through this thing 3 or 4 times and then the 9" "diamond encrusted" :lol: sharpening steel a few times worked pretty well.

I had expected a much closer fight like Obama vs. Romney but there is really no contest. The chef's knife won hands down. :thumbup:

 
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Tide pods. We used to buy a box of Tide once a month, easily. Now that we've switched to pods, for about the same money per package, we're probably buying detergent every three months.

 
Figured I'd give this little tip since I just did it tonight. We freeze and store a lot of veggie for the winter. Here is cheap way to "vacuum seal" food you're going to put in a ziplock bag and then throw in the freezer. Put the food in the bag, zip it closed about 90%, slide a drinking straw into the open 10%, then squeeze that area where the straw is going in and simply suck the air out of the bag. Pull the straw out while keeping pressure on the top of the bag and snap it closed when removing the straw. Works really well.

 
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'Cunk said:
Figured I'd give this little tip since I just did it tonight. We freeze and store a lot of veggie for the winter. Here is cheap way to "vacuum seal" food you're going to put in a ziplock bag and then throw in the freezer. Put the food in the bag, zip it closed about 90%, slide a drinking straw into the open 10%, then squeeze that area where the straw is going in and simply suck the air out of the bag. Pull the straw out while keeping pressure on the top of the bag and snap it closed when removing the straw. Works really well.
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Wow. This is a genius idea. :thumbup:
 
I have recommended this American pasta sauce in another thread and I have not found anything better for the same price (under $4 when on sale).

Link.

I like that it is not too sweet, too tart or too salty. You can season it to your own taste.

This is on the label - no cryptic chemicals.

INGREDIENTS:

Imported Italian plum tomatoes from the San Marsano region, roasted yellow bell peppers, roasted tomatoes, roasted red bell peppers, roasted onions, imported olive oil, roasted garlic, sea salt, Napa Valley Cabernet Sauvignon wine, fresh basil, spices.

 
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I also recommended this pasta: Link

My local Shaw's supermarket sells the brand but stopped carrying the fusilli. After a lot of taste tests, I have not found a replacement that is as perfectly al dente. Then I checked Amaon and they sell them in packages of 5. Doh! The cooking time on the box was perfect but one Amazon comment said there was a misprint on the newer boxes. Crap! I don't remember what it was originally.

Link

 
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I have an update on this knife. My link.

I poopoo'ed this knife a while back in a cutlery throwdown. I picked it up to make dinner 3 weeks ago and it was mysteriously super sharp. :confused: It was as if a little elf snuck into my place and sharpened it while I was sleeping. I love it again but does anyone know if there is a natural explanation? :unsure:

 
It's super easy and results are pretty consistent. I bake the wings 5 minutes less on each side because I like them juicier.
 
Don't know if this has been said because I didn't read the thread but:

WD40 for:

-Cleaning the glass or plastic door on your shower

-Put a small amount on a mop and then shine your tile floor with it (also works well on scuff marks)

-Clean your toilette

-Crayon off of your walls... F@#( kids!

-Get the residue left by stickers on your new crap you just bought

-Clean your stove top (wait until it's cooled off, obviously)

-Clean and lubricate guitar strings

-Remove oil stains from concrete

There's a metric ###-ton of more uses out there. Google it. This stuff is awesome.

 
Been making scrambled eggs like this for a while nowReally the best scrambled eggs. Place atop some smoked salmon on lightly toasted croissants is delicious
 
'Kanil said:
Don't know if this has been said because I didn't read the thread but:

WD40 for:

-Cleaning the glass or plastic door on your shower

-Put a small amount on a mop and then shine your tile floor with it (also works well on scuff marks)

-Clean your toilette

-Crayon off of your walls... F@#( kids!

-Get the residue left by stickers on your new crap you just bought

-Clean your stove top (wait until it's cooled off, obviously)

-Clean and lubricate guitar strings

-Remove oil stains from concrete

There's a metric ###-ton of more uses out there. Google it. This stuff is awesome.
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Water proof your winter or work boots
 
This is really a no brainer now that I think about it...

Take your steaks and pork chops out of the refrigerator an hour or two before cooking. Let them come to room temperature before you put them in the pan and they will cook more evenly. :thumbup:

 
I began baking homemade pizzas last year and I think I have figured out how to make great tasting pies.

Secret # 1: Never roll out the pizza dough with a rolling pin. Shape it into a evenly round ball with your hands, put it on the table and flatten it using your finger tips, then put it over your fists and stretch with your knuckles as you go around the rim. You don't really have to toss it in the air. That's just for show. Stretching it to the right size keeps the crush light and fluffy.

Secret #2: Use higher heat. I preheat to 450 then turn it up to 500 right after I put the pie into the oven.

 
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Someone bought back some macarons from Paris and they tasted amazing. If any FBGs have a recipe for it, please share and I'll really appreciate it. TIA.

 
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