Category: Let's talk
I was talking with a friend of mine about little things we wish we knew how to
do. It sparked my interest, and so I thought I'd ask for other people advice.
What are some little things that you just never learned how to do?
Mine is making pancakes. I've always wanted to learn how to make pancakes,
and I've even tried my hand at it once or twice, with disastrous results. Ijust
can't figure out the trick of making pancakes while blind. How do you know
when to flip? How do you flip without breaking them or missing the pan
entirely? So many questions.
Anyway, what are some of yours, or maybe you can help someone else with
their simple goals. Lets be respectufl though. These are simple things, so no
need for us to get defensive or riddicule people.
In my case it's making scrambled eggs. I have tried many times but can't seem to make them turn out right.
Me too, Ratty. Also, I've never been good at spreading things like peanut butter, mayo, butter, etc. Even with a spoon.
Hmm, the only tip I can give for that is to use a very hot pan. Beat the eggs
about fifty times or so, with some milk, about a tablespoon per egg. Then, use
some fat so the eggs don't stick. I like to cook bacon or sausage, then use the
same pan to make the eggs. anyway, get it nice and hot, them pour in the eggs.
They'll bubble and pop, but don't touch the pan for a good fifteen seconds. Then
turn the heat down to low and push the eggs around the pan, flipping them over
and folding them over until they aren't hissing anymore. Hope that helps.
all my life, I heard that putting milk in eggs is just the way it's done, but milk also makes them heavier. for a different, lighter and fluffier texture, replace it with water. Put the eggs and the tiny bit of water in a little bowl and beat 'em with a fork. It doesn't matter so much if you do it a little or a lot, as long as you crush the yokes. Get your pan nice and hot. Use either butter or grease like Cody described. Pour the eggs in. (You should hear them sizzle. Put the stove on about medium or just a bit below that. Stir them just enough to keep them from sticking. Not much at all, unless you like your eggs in little fine pieces. This is where you control that. As far as cooking them to the right consistency, you'll have to experiment, since people like them done differently. I like them when they're just barely beginning to get a bit firm and they look like they're about to start getting dry. Take them off the heat right then. Don't wait. If you want cheese, add it about half way through the cooking process.
On the pancakes, my friend terri makes them and does a fine job, but they're about twice as thick as normal pancakes. If this doesn't bother you, it's probably the way to go, as they'll be stronger and easier to flip and handle.
I can't make pancakes either Cody, or omlets.
For scrambled eggs I crack them in a bowl and beat them. I add some butter, instead of oil to a hot pan and wait until I can hear it. Then, I pour the eggs in. I make sure I keep stirring them, ensuring they don't stick to the sides or bottom of the pan, until I can feel the texture change. I also use a non stick pan and they are beautiful creations, seriously, I wouldn't be without them, the pans that is, not the scrambled eggs though they are pretty great too lol.
Hopefully this helps a little. Oh, and I add seasoning to the eggs too, just add as much or as little as you like.
I also have never made fried eggs, so wish I knew how. I'm sure it's easy I just haven't tried.
I really really really, and did I say really want to learn how to make crapes?
Another thing you can do to deal with scrambled eggs, as suggested to me by Cody months ago, is use a mug when beating your eggs if you have an issue with splatter. I find this works really well. I’m a pretty good omlet and scrambled egg maker, and a lot of what’s been said hear is quite sound. One thing too is while grease, sausage or otherwise can make your eggs taste fantastic, you don’t need anything that havy to act as an oil. Simply spreading butter on the pan when it’s just starting to warm up and the butter can start to melt works great for keeping your eggs from sticking. You Americans who have access to stick butter can really just either cut a bit off, then use it like you’re drawing.
As for me, I’d like to be able to read cursive handwriting. Doesn’t matter how big it is, it’s something I’ve never gotten the knack of. Since I work in a bank, it would be a very helpful skill to have.
I’d also like to be able to see enough to really get the most out of movies, tv and narrative gaming. I can see enough to enjoy it and have a reasonably decent understanding of what’s going on, but I miss a lot of the subtle details, and it’s annoying. The last is rather superficial, I’ll admit, but gaming’s been a hobby ever since I was little more than a sperm, playing Super Mario with my mom and dad. Back then, it was never a problem. Games were much less safisticated.
Hmmm. Have to say that the whole spreading thing (butter, etc.) is a little bewildering. I mean, I do it, but not overly well. For someone who used to be able to build fires in our woodstoves when I was a kid, it's a little disconcerting that I haven't mastered that yet. I made one batch of pancakes in my whole life, but can you believe that was back in 1981 when I was sixteen? So, I don't remember how to do it. I can make a pretty mean grilled cheese sandwich, but I don't spread the butter on both sides of the bread. I just cut a chunk off the stick, put it on the bread, mmake sure it's either on the griddle or pan with the butter on the underside, and then cut a similar chunk of butter off the stick and put it on the other side while that particular side is cool. Then when I'm sure by the sound that the underside is done, I just flip it over and cook that side with the new chunk of butter. Um,, probably sounds a bit confusing, right?
oh god, cody. if you lived in Sweden, I would teach you to make pancakes! I did a cooking cource here when I first arived and that was one of the things they taught us.
such a common swedish breakfast and dessert....
I never learned how to braid and plat hair. I am hopeless at it, but it's just not one of those skills you need, but now I have a daughter, I would like to be able to.
I actually heard about this swedish pancake, I can't remember what it was
called now. They were little pancakes, like the lovechild of american pancakes
and crepes. They sounded delicious. I'd love to try them some day. If I ever get
to sweden I'll come visit and let you teach me how to make them.
Kimi, I'd love to learn how to make crepes too. Its so delicate though, but god
they're so delicious.
I also forgot to mention, about the eggs. There is a rule that if they're done in
the pan, they'll be overdone on the plate. This is because the eggs continue to
cook, even after you've taken them out of the pan. They're just too hot to stop
cooking instantly, so you should stop cooking them before the point that you
want them to be at. It takes some practice, but you'll get the hang of it.
A fred egg doesn't require a flip.
Use the same non stick pan.
Use low heat.
Instead of stirring like you do the scrambled just let them sit and put a top on the pan.
Use your finger now and then to check if they are done. You can feel the yolks too.
If you've got a good pan, when your ready, simply tip it and allow the eggs to slide on to a plate.
I've forgotten the pancake secret if you can't see. I don't make them, but think there's a method.
I can't think of anything simple I'd like to know how to do I can't do. I'll have to give that some taught.
I wish there was some trick to spreading stuff on toast. Bread's not so bad, because if you're gentle you won't tear it...but toast will crack if it's done enough, and you can rip it if you aren't careful.
Oh, spreading...I am so laughably bad at it, even when using the fan shape, like you're supposed to. I never learned how to braid, either, and since I have very long hair, I wish I knew how. I've never been great with my hands, so I'm not even sure I could be taught at this point. I also find it hard to learn from others because I don't always take verbal instructions well.
Fan shape? Heh, yeah, shows you how much I know. I just kinda guess and hope.
I thought about this.
Hand stitch or sewing.
I never took the time to really practice this art although I’ve been shown and understand how.
My gran mother would sit outside during the summers and piece quilts. Right now, I’d love a handmade quilt, so if I could sew.
It is handy for other things too.
Knitting as well. My sister can knit beautifully, and crochet.
The best tip I can give for spreading is to heat whatever you're spreading.
This doesn't always work, but for things like butter or peanut butter it does the
trick. I still can't master spread jelly, and I gave up trying to properly spread
cream cheese on a baggle. I now go with the smash them together and live with
the results method.
You can always get the squeeze jelly. Maybe not the best solution, but it's still an option.
I can knit on a loom, but never learned how to use the needles.
I can spread stuff easy, but I can't exactly figure out how to explain how.
It is more of a feel thing.
Also warming what you want to spread helps.
If your going to eat it anyway, use your fingers.
That's me, Fangers all the way.
Never heard of the fan shape for spreading either. I don't do that well at it either.
But here's what I do: It's all in the angle plus compass directions, so put the dollop in the middle and go in opposing cardinal directions: south / north, east / west, northeast/southwest, southeast/northwest. There's gradient that you miss in doing that but you can take the tip of the knife and run the perimeter as well as firther in just to hopefully spread it out some. And yeah when you're the one eating it may as well use the finger to guide.
Spreading on a bagle is a bitch.
If it's mine i'm not terribly concerned but when doing other people's I kinda feel bad about it.
I was spreading butter today at breakfast after I posted.
I have a butter knife. This item seems to make spreading easier, because it is smooth on the edges, sort of bent like a spoon, and has a non sharp point for getting what you are spreading.
Mine came in the extra tool set of my flatware set, and I prefer it over say a table knife.
My butter was warm, but solid, so this made spreading it easy.
I get a lump and put it were I want, then smooth out from the edges of that lump.
I still can't describe it but could show someone.
This works for anything. Cheese, peanut butter, you name it.
I think what most of us probably deal with is you've got a staggering high failure rate with all this stuff, if anyone sees it. Get most the job done correct, and someone who can see will only notice what wasn't right. I know it's just nature, a product of evolution, and there's absolutely no way we could expect them to help it. Their vision is just naturally attracted to the out-of-place, like a moth to light. It's in large part what kept our ancestors from being eaten, or causes them to see the shadow in the corner that sets off the flight or fight. Can't e helped, really. We just happen to be the evolutionary tradeoff in this situation.
Some people express this characteristic more than others. Make up a bunch of toast or bagles or English muffins for the kids and their friends? They'll wolf it all down and either ask for more, or ask when you're going to take them out somewhere.
But there are people I would never do any of that stuff for. The people who are just naturally drawn to react to any picture frame or anything else that isn't quite in place, or any similar type situation. Basically anyone you can see their fight or flight natural instincts kick off just by visually observing stuff in their environment.
When I was younger that sort of thing used to make me feel insecure, or feel like it wasn't fair like I'd really made an effort. Now I understand it's just biology, and I can understand it. Even if I do try and prevent putting them in that situation, and me in the situation of dealing with the aftereffects.
A bit of biological determinism and stoicism combined I guess.
But back to the topic at hand: as to things I wish I could do? I wish there was a way we could identify rocks and minerals. I've always been kind of a rock enthusiast, but all rock determinations are visual. At least all that I know of.
I concur with spreading; I hate it, and will take my wife up on any offer she gives to spread for me. I can do it too, but not well. A good trick for grilled cheeze though is to only butter one side of the sandwich. Then butter the pan a little bit, put the unbuttered side on the pan, wait until it's time, then flip to the buttered side. Works every time. It's important to pay attention though. With a 2 going on 12-year old daughter, I find I make a lot of "cheeze sandiches".
I am bad at spreading too.
I am not able to pour heavy things because of my nerve damage in a hand, and I wish I could. :(
The only way I can spread butter without using my fingers is by melting it in the microwave. Hey, it works.
Another thing I absolutely cannot do is peal apples. I once made the mistake of asking a certain sighted friend how I could help in the kitchen. I will never forget how he kept saying it was easy and that a small child could do it. He said in a patronizing tone, "now put the knife in one hand and the apple in the other. Don't touch the apple. Now peal it. It's simple geometry."
Simple??? I'm not allowed to touch, and the skin is only one or two millimeters thick. He eventually figured out that what he was asking wasn't simple.
Can any of you peal an apple? If so, how?
Never tried. I just eat peal and all, but I can peal potatos really fast with a vegetable pealer. I've had several sighted people say I peal them as fast as a sighted person would. It's not often that I get compliments like that from the sighties.
Don't use a knife to peel. Use a potato peeler to peel a knife. I can peel with a
knife if I have to, but its dangerous and it takes a lot of practice. Just use a
potato peeler to peel the apple.
Yep and don't be afraid of touching the peele dportion. Also good idea to wash it in water several times throughout peeling whatever the fruit, root or vegetable.
Especially with a potato, when it's wet, you can feel the peel much better, so run it under the water or something, so you can find any missed spots.
He said the skin should come off in a single piece shaped like a spiral. I'm assuming y'all don't peal it that way.
I can peel an apple with a knife. The trick is a sharp paring knife or your pocket knife.
The last is a man thing. One of my dad's bad habbits. Lol
I agree the peeler is just easier.
I eat apples skin and all. Healthier I think.
I've done it with a pocketknife too. Lol I even gave my baby girl a pocket knife too. For all her talk about genders and sexist this or that, she was a bit put off by me giving it to her, at least at first. But it's my opinion *everyone * should have one.
I have a Swiss army knife. it's very useful.
Cody, most Swedes make normal pancakes....though there is a dinner pancake that is a bit different, and people eat it with pork.
About peeling. If you do it absolutely perfectly, yes, the peel will come off in
one long spiral. If it doesn't come off in one big spiral, absolutely nothing
happens. The apple isn't ruined, the world doesn't explode, dogs and cats don't
start living together, its just fine. Tell your friend to stop being a pedantic ass
hat and peel the apple any way you feel comfortable. If that requires you to pick
the skin off with tweezers, start there. If you need to peel an apple, peel it any
way you can. It doesn't have to be in one big spiral. Hell, I've maybe managed
to do that three times in my entire life, including potatoes. It takes years to get
that good, and I mean about fifty or so of them.
As for the pancakes, the ones I read about were dinner pancakes I think. The
recipe I saw had them served with things like meats, salmon, that kind of thing.
They sounded delicious.
I can do them both. we calso make something called pannkakstårtan, which is layers upon layers of pancakes with cream, jam and berries and stuff in between.
Dang, yall! Now I'm hungry. lol
Here are a few things I wish I could do. I wish I could twirl my posta on a spoon. Before yall starting thinking I slirp up my pasta, I do at least cut it. lol Unless, of course, I'm alone and then it's screw appearances and enjoy the food. lol
Another thing I wish I could do is tweeze my own eye brows. Gawd! Why can't facial hair just be attractive? lol I tried to do it once and couldn't get them even so it's to the waxing shop I go.
Wait, twirl it on a spoon? Why not a fork? I'm confused.
Yeah, that whole spoon fork twirly-twirl routine. I've been told you're supposed to twirl the pasta around the fork using the spoon some how.
Maybe you can or even should do this, but I never have.
Personally, here's how I do it.
Stick your fork into your pasta, and give it a twist or two. You'll get a slightly bigger-than-average bite this way. More twists means a bigger bite, so maybe start eating the pasta where it's not quite so deep (toward the edge rather than toward the middle). If you have trouble with the size of your bites this way, lift the fork just a little after the first twist, and angle it so the handle faces up toward your chin rather than straight up toward the ceiling.
Domestic Goddess, have you tried just plunking your fork down in the middle of the noodles (best when uncut) and then just twisting the fork several times? When you stop twisting, make sure the fork is back to the standard position. Now, if you mean twirling it so that you never have a dangling piece of spaghetti properly loaded for sauce drippage, you got me there.
Butter, peanut butter, etc. is just challenging. When I could see, it was no problem. I could spread the barest, most even layer of anything on the flimsiest piece of bread.
How disconcerting to discover that it is challenging for me now. Even when I think I've got an even thickness and that it reaches every corner, I inevevitably discover a bare spot and/or a lump. I've learned to live with it.
Pancakes just take practice. I think it is all about finding the right tempature and timing for flippage. Start with a medium to medium low temp on your burner (medium low if it tends to run hotter) and flipping after two minutes. When you get to the two minute mark, try sliding your spatula/egg turner just under the edge of the pancake. If it slides under easily, it is probably ready to flip. If you are just getting a gooey mess on the utensil, give it more time. Just practice, which is hard because I hate to ruin or waste food.
I actually do the opposite with scrambled eggs as all here. I start with a much cooler burner and cook them slowly. I read in a novel that the English do scrambled eggs with a double boiler type system and also cook them slowly.
There are tons of things I wish I knew how to do. I'll try to think of a few practical ones that are actually within my ability.
Oh, yeah, its just a guide. You use the spoon to guide the pasta around your
fork. No one really does it. Just spin your fork. The only problem is that you will
have pasta dangling off the fork. That's what the spoon is for, but no one cares.
Lol, yeah, I was kinda hoping for the no dangly noodles. lol
I can get the pasta on the fork all nice and twirled but there's always that one dangling noodle. lol Gotta hate a dangling noodle.
The suggestions for pancakes were very good ones. I usually do mine for about 2 minutes and then start trying to flip. You should be able to feel the edges of the pancake with the spatula. If it slides under easily, give it a flip. It just takes practice. Hell, even when I make a batch, some turn out better than others.
That might just be one of those cooking things where I pul up my big boy
panties, put the fire extinguisher on the counter top and give it a whirl.
Americans have this really odd thing against slurping. Go to Japan for a few weeks where everyone, and I do mean everyone, slurps their wet sloppy noodles which have copious amounts of sauce on them while you're ever so politely working them around your chopsticks, until you learn that slurping the noodles works better and communicates you're enjoying them. Failure to do that is the same as "picking at your food" over here.
I didn't know that about Japan. I'd love it there. lmao
We have a place here called Midevil Times. It's like a dinner theater of sorts.Apparently, the food is midevil too and there are no utinsels I totally want to go there. lmao. I don't give two shits about watching jousting but I would love just picking up a big ole steak and biting into it. lol
Oh yeah. Sounds terrific--pure enjoyment of food, without worrying how it looks to anyone else! I do tend to order food out based on how messy it is. Well that is, the messy dishes usually won't get tried.
Hmm, food related, I guess my answer is that I wish I was better at cutting food.
Otherwise, riding a bike, and sewing, hopefully not at the same time! LOL I've never really wanted to drive, but I'm envious of cyclists, every time I see one zip past, and there are a lot of them, where I live.
And skating. I miss movement! Yeah, I know skating can still be done, but the problem is where?
Does anyone else here put the toothpaste tube to their mouth, bite off what they want, then stick the brush in your mouth? That's the only way I've ever been able to apply toothpaste.
I agree with Cody and Anthony about how to peel. I taught Nicolai that, and he loves it!
I squeeze the paste on to my finger, then apply it to the brush. I use way more than I was taught to use.
For whatever reason, I've never had trouble with toothpaste, but spaghetti is my undoing. I won't eat it in public, full stop. I've been told I eat it quite neatly and have nothing to worry about, but my anxiety and self-consciousness are such that I can't even enjoy the food anyway. We complicate food a great deal, both in terms of how much we eat and the way we eat it; I'd love to live in a place where the more persnickety bits of etiquette weren't -quite as vital in polite society.
Expressing one's enjoyment is a nice thing. For me though, I equate the sound of loud eating/slirping to nails on a chalkboard. I don't know why, but I "hate" the sound of loud chewing. it sets my teeth on edge and is something I just can't get over.
As for toothpaste, yes, I've done that. I've never found toothpaste too difficult, but I do tend to at least use a finger to ensure it's on right. Biting is something I did occasionally when the idea was pointed out, but while it's certainly quicker, I never found it "better" per say.
I wouldn't mind the slurping thing, but chewing with one's mouth open is inexcusable. When I was a student at the Helen Keller Center, I politely asked during an all students and staff meeting that people be more mindful of that. I got the uh, well, they can't hear themselves doing that. I pointed out that one can obviously feel when one's lips are closed or not.
Sounds like the center was more interested in dealing with them as an insular little community; no wonder so many people come out of those places with subpar social skills. If the people teaching them neither care nor teach them how to behave politely, then how are they supposed to learn?
Yeah. They also told us not to adjust the thermostats or open the windows in our rooms. No way was I gonna put up with that shit. I broke the protective cover on the thermostat and made it look as though it was still intact.
This sounds like a terrible, terrible place.
Nah. Not completely. It was useful for learning adaptive cooking and other household skills, and learning about assistive tech for us deaf/blind folks. Anyway I got us off topic. Sorry bout that.
My fault, too, sorry guys. Also, thanks for the clarification, Imp. I've heard a whole lotta horror stories.
Oh yeah, I agree 100 percent about the loud masticating. That turns my stomach. lol
How about meats with bone in them? T-bones for instance. I can cut a New York strip or other boneless meats, but I won’t generally order a porkchop or T-bone or something like that out because of cutting around the bone. And I get a little nervous about prime rib because sometimes they’re loaded with fat. I don’t care how ssharp the knife is; sometimes cutting through all that fat is a son of the biggest bitch.
Yeah, it's a bit of a pain. I rarely order steak or chops or prime rib in restaurants for that reason. That, and I'm just not as fussed about such things as some people I suppose.
Not being silly or whatever.
Because you all have never seen, you don't understand how some folks eat even in public. Smile.
A prime rib is perfectly fine to eat with your hand.
Noodles are sucked up sometimes, or you twist the fork around to wind it.
I think the people that taught you how to eat were struggling with your blindness, so trying to teach you to look as good as possible. Smile.
Some folks eat French fries with a fork. Silly right?
I hope that makes sense.
Cutting around a bone is not difficult.
I'll try to describe it, however.
It is perfectly accessible to cut the meat until you get down to a bone, then pick it up and bite it off the bone to get the rest.
Sucking on a well cooked T bone is half the pleasure of eating one. Don't. Miss. It. Smile.
Yummy.
Anyway, you push the knife in next to the bone, then trace it with the blade pulling to you, so it cuts.
That is how it is done.
But, again, you miss lots of the goodness if you don't chew the grissle and such off the bone.
I should follow you all that done suck and chew your good bones around.
I could get a whole meal off you. Lol
Um, kinda miss sucking on a huge bone -- uh, sorry. We were talking about something else. Okay, I love ya, bye-bye.
bUh, yeah, just don't slurp, because some of us think that's gross. *laugh*
Yeah. Lol
Cutting meat with the bone in can be a difficult process, but if you learn the
shapes of the different cuts, it can help. Plus you can follow the bone with your
knife. Practice will make you better. I definitely wouldn't eat it with your hands
at least. at home, go for it, but in public, I always prefer to look as proper as I
can. Shoving a bone into my face, unless its a marrow bone, is just not
something I'd want to do. I value decorum quite a bit though.
Yes; you don't want to look any more conspicuous than you need to in public. At home, when I've made a T-bone or ordered them in, I've been a real caveman.
Yeah, I can't say that I've ever heard of people picking up their meat in public, other than, of course, the place I mentioned. lol Man, if there were a place that delivers steak around here, I'd be a happy happy girl. lol
another thing that should be really simple is mopping the floor and actually accomplishing something, rather than just spreading dirt around or missing spots. Probably no matter how well I do it, I'll always feel selfconscious about it. I vacuum with the beater bar or powerhead first, then go over all the bare floors with the hose before I mop. When I mop, I'll usually get down on my hands and knees, so I can feel every detail. I'll sometimes use an old bath towel and just drag it around with my feet. It's quick and much easier, but I worry that it won't look as good or that I'll mis huge spots. What are some tips on this? How do You housewives and house husbands and singles do it?
Well, I have a tile kitchen, so that helps. I literally just clean each tile
individually. Wear kneepads, it helps. I prefer those sponge brushes. They're a
plastic handle with a sponge on the end, they probably have some fancy name,
I call them sponge brushes. I get one of those, some Fabuloso, I always swear
by fabuloso, and a bucket. PUt the warm water in the bucket and go to work. I
always start from the farthest away from the entrance and work my way out of
the kitchen. Does that help?
I use the modular mop thingies that you attach a big moist towelette looking thing to.
I think ribs are perfectly okay to pick up/pull apart with your hands, even when they come as a half or full rack. Your hands get really messy though.
I've also been told about this bone thing. Apparently it's semi-common to see people picking up t-bones and such in restaurants, unless it's one of those places where you're required to wear a suit. Not everyone does it, but most people won't care.
Same goes for pasta. I used to hate dangling noodles, but apparently this is extremely common, and almost no one eats pasta really neatly. The only thing I don't want when it comes to long noodles of pasta is sauce either getting all over my chin or, much worse, dripping on my shirt. Happens to everyone at some point, I'm sure, but it's a pain in the ass.
Funny thing: whenever I eat soup, I'm always nervous that I'll spill some on my way to my mouth. I usually feel like I have to lean forward a lot to avoid this. If I knew some better way of guaranteeing my spoon stays flat, I'd love that. Sometimes I think it's flat, and yet I still dribble a little. I friggin' hate it.
Just to clear something up. Prime rib is a cut of steak from the primal sirloin.
A rack of ribs is, well, a rack of ribs. If you go to a steak house and order ribs,
pick those up and chow down. That's what you're expected to do with ribs.
They're messy things to eat. Prime rib, on the other hand, is a very expensive
and tender cut of meat. You're gonna want to eat that with a fork and knife.
as for pasta, the best suggestion I have to keep sauce from getting all over is
this. Stab your fork into the pile of pasta and twirl it a good half dozen times.
Then lift it up like you're going to bring it to your lips and turn it in the same
direction a few more times. This will hopefully draw any dangling pieces up onto
your fork, so long as you turn int he same direction. Then, when you lift it to
your mouth and take the pasta off the fork, use the fork to lift any dangling
pieces up to your mouth. That will keep you from slurping.
I do that with pasta. It works, but it's not foolproof.
I also know the difference between ribs and prime rib. I'm simply saying that a rack of ribs is one of those things that you can be messy with and basically nobody cares. Probably falls under the same heading as chicken wings do...messy finger foods that are rather impractical to eat in another, neater way.
Prime rib, I only avoid if I think there's going to be a lot of fat on it, and often there is, in restaurants. Can be a bit more awkward too cut if it's tough.
Ah, yes, I've never heard of Fabuloso, but I'll be sure and check it out. I usually use Lysol or Pinesol. Thanks.
If you're getting tough or overly fatty prime rib Greg, find a new steak house.
That's piss poor prime rib. Prime rib is one of the most tender cuts of meat, I
think the second most tender usually. And if its cooked well, the fat should melt
off of it.
There's something more tender than prime rib??? Do tell.
As for post 70, I do my floors exactly as you do. It takes for ever and is a pain in the ass but it's so frustrating to mop and then reach down and still feel dirt.
I have this hand-held broom-looking brush thing. Its handle fits inside the dust pan handle. I get down on the ground and sweep as best I can with that. I've never had faith in any kind of vacuum cleaner on hard wood, no matter what you do. I don't trust it to pick up finer dirt. I would then Swiffer for mopping or else use a sponge mop. I don't have a lot of faith in those traditional stringy mops either!
I tried frying my first egg this morning. It went fine, except I probably shouldn't use chili garlic oil, and it needed longer on the stove. I poured it from a small sauce bowl and used a small pan with the lid method. I'll have to try pancakes sometime.
I wish I was better at making sandwiches, but especially salads. My sandwiches are certainly fine, but never feel as composed as when somebody else makes them. My salads never seem to come out quite right. Maybe my veggie to greens ratio is off. Maybe I'm cutting the veggies too large or too small. I just know salad is ten times better when it comes from somebody else.
We could argue the prime rib thing.
I've been to places that provide big towels and such for your hands when you eat the prime rib, not regular ribs.
Steak houses, and such, people cut the meat from the T bone, but when it gets close, they just pick the rest up and go.
But again, some people eat fries with a fork, so I'll say it depends on how you feel about what other folks think.
As long as I am not dripping stuff down the front of my suit, I'm going to pick that bad bone up and get my money's worth. Lol
I mop on my hands and knees too.
I have to admit I'm glad to see that a lot of what other people have listed are the same things I have trouble doing: spreading things on to bread, eating pasta semi-neatly, and yes, making pancakes. I don't do any of those well. Thanks for the tips so many of you have given. I'll have to try them.
Anthony, thus far I do the kitchen floor the way you talked about. Try to pick it up with the powerhead on the vacuum, and then use a Swiffer WetJet. But unfortunately, there are still times I just wind up spreading the dirt I miss on the floor. Mark does a lot better at this than me.
I wish I knew how to sew, or crochet. I know blind people who do, but I was never taught.
Oh, as for the peeling apples, have any of you seen an electronic apple pealer? My grandparents used to have one. You put the apple on it, and it twirled the apple around and around along the sharp edge, so that the peel does come off in that one nice long spiral. No way I could do that so neatly by hand, but the electronic thing was pretty cool.
I had one of those. It was really neat.
Like you, Alicia, I'm glad to know I'm not the only one who at least feels inferior when iti comes to a lot of this stuff too.
Alicia is right: this board is very very encouraging. I don't feel like such an incompetent mess anymore!
Floor-washing: I just get down on my knees with a soft cloth and a bucket of hot water (good old Mr. Clean) and wash from left to right, making my way slowly out of the kitchen. I do run the vacuum hose over everything first though.
I came from China where it's also acceptable to slurp your nooddles and burp after you finish your meal as a compliment to the chef. When it comes to eating hard to cut meat at a restaurant, I just order it precut and deboned.
Most restaurants are willing to cut meat if you need that done. It is handy to be able to cut your own, mind you...and if it's chicken, turkey or fish, it shouldn't be too hard if bones aren't involved. Prime rib and fillet mignon are also pretty easy to cut. Some steaks, and certain cuts of pork, are a little tougher; you definitely need a bit of wrist action and hand control, and it's probably not gonna be pretty.
My issue with cutting meat is when it's served over something else, like big pieces of chicken breast over a heavy stir fry. I can't get any leverage and keep things organized, so I sometimes eat around the meat and take the rest home.
Oh God! Keeping the floors clean is the trial of my life! Mainly because of the contributions of the two fur factories I live with. At least with hardwood and tile, you can tell how much is there; with carpet you have to hope your vacuum's still picking most of it up.
I try to vacuum every day--you almost have to, to keep the fur under control. And yeah, I'm lazy about brushing the hounds. Well, it's winter, I'm sticking to that excuse. LOL
The vac is a lightweight Bissell, Pet Edge, I think it is called, bagless, and it does an amazingly thorough job with dust and the fur on hard surfaces. No attachments though, so you still have to use the larger vacuum for that.
I don't use a mop, like Anthony and Domestic Goddess, I clean the floor on hands and knees, with a rag. I'd rather make the extra effort and be sure it's done adequately well, than trust my questionable methods with a mop! The place where I live now has mostly hardwood, and only tile in the bathrooms, so there's not a lot of floor scrubbing to be done. There's even hardwood rather than tile in the kitchen, which was a really, really poor choice on someone's part!
It's a stupid question, I know, but how do you even wring out a heavy string mop? Seems like a basic thing to know. My grandmother used one. (I remember how disgusted I was, as a kid, how it would make my skin crawl to step on those cold, wet stringy strings! LOL) But my mother doesn't use mops, either, so... I have no idea.
Hmmm, how to describe wringing out a mop. I can do it just fine. Others may have some even better techniques, but I grab the strings as close to the mop as I can, take them in my right fist. I grab a bit lower with my left hand and I twist. I'm twisting to the right with my right hand, and twisting to the left with my left hand. Sometimes, the twist isn't enough and I have to turn loose and grab again at a different angle, so I can twist even tighter, but the goal is to twist so hard that the water gets squeezed out. Once I can't get any more water out, I lower my hands on the strings and do it all over again. I keep doing this until I get to the end of the strings. If you're a good strong wringer, you can practically get something dry with it. Oh it'll still be damp, sure, but nothing will drip. If you're actually going to use it for mopping and you've got your hot mot water on it, don't wring it out quite that well. You want some of that hot water to stay on the mop, so it'll clean your floors. They've got smart mops now that will self wring, I like these, not really because of the wringing thing. I can do that part just fine, and it's a lot quicker than it sounds, but I like it because the strings are attached at both ends, so you don't end up finding little strings all over the place after you've finished mopping. Hope this helps. This method of wringing will also work on towels and such as well. Just make a rope shape out of the towel and twist that water right outa there.
Excelent description.
When I did cleaning we also had a mop wringer on the top of the bucket.
For you that don't have enough strength or other hand issues that like string mops, it be a welcome tool.
You place the mop in the device and press down on the handle.
A string mop is the next best thing over hands and knees to me for cleaning a floor.
What advantage does a string mop have over a sponge mop?
Ah, got ya, Anthony. Of course that'd be the way to do it. I think my common sense took a holiday! LOL But, I haven't seen one of those in years, so I think I'm imagining it has much more yarn than it probably has. Anyway, an easy sponge mop it is, if I ever need one!
Also, I've heard sighted people get in to big arguments on the best way to use a string mop. One lady viggorously defended her method for moving it back and forth from side to side, kind of how we blind people would use a cane in touch and drag. Another said you got more dirt and didn't spread it around as much by pulling the mop straight back toward you. I still am not sure of the best way... or even if their is one.
I think the string mop is better, because it is easier to clean the dirt off when you rinse it.
It is like a towel on a stick and absorbs the dirt were a sponge mop keeps the dirt caked on the sponge.
The strings move, so the dirt isn’t caked, the sponge doesn’t.
You end up pushing more dirt around with the sponge.
Also some string mops have a sleeve on them. You can push it down to wring the mop so don’t have to twist. It also has brips on the sleeve if you want to twist or turn to get more water out of the mops head.
That is another good thing for people with less hand strength or soft hands.
I argue mopping side to side using a sort of circular motion is better.
You are always moving back from the area you have mopped, so you never have to step back on your clean part like you would if you pull the mop towards you.
You mop in stripes, and move back. When you finish you are out of the room.
A couple things. First, a string mop is vetter for things like tile. Whereas a
sponge mop is better for hardwoods and things because it doesn't hold as much
water after being rung out. If you properly wash your mop, it won't leave any
caked on dirt.
Yes, there is a more tender cut of meat than prime rib. Its tenderlin. Its the
most tender cut from the entire critter. It also doesn't have much in the way of
flavor, so I'm not a big fan. Its overrated in my opinion.
gable-topped paperboard milk cartons are always tricky to open if there's no-one sighted
around to help. I always find myself having to play "eeny-minny-moe" (sic) and hoping
that the side I unseal will be the correct one. if it's the wrong side, I can simply staple it
shut or clamp it shut some other way. some of these cartons come with a top on the lower
side of the top seal that you can screw open and/or shut but not all milk is packaged this
way, especially if the carton is smaller. Perhaps some way exists that makes opening such
paperboard milk cartons easier for someone who can't see the printed instructions.
Sighted people would be at a loss as well without the printed instructions telling them
which side to open. Maybe someone here has a tip for accomplishing this simple thing? i
rarely encounter this problem but when I do the results are always frustrating because I
end up having to hold one side of the seal shut with my fingers and drinking carefully to
avoid spills—that is, when I'm out of my home eating in a cafeteria or elsewhere.
depending on the sensativity in your fingers, you might be able to feel the little crease on the sides at the end that you're supposed to open. It's like they folded the carton top back, to make the crease, before they cealed it. Give that a try.
I don't really think it matters that much which end you open. You just open
the little thing and pour. I know they make the little crease that you can feel,
but I don't really think it makes much difference if you open the other end.
i'll try that next time I'm drinking out of the milk caarton. I have actually attempted to
feel the difference between both sides before but was unable, so I think my fingertips
aren't very sensitive.
I find I can feel a square on the side you are not suppose to open. The side that opens
peels easier.
I'd agree with Anthony, you have to feel them to know what side to open.
It was actually a sighted friend back in elementary school who taught me to feel for the crease in the carton to know which side to open. I used to have that problem on a daily basis at school. Maybe it shouldn't have, but for me it did matter which side I opened, because I completely slaughtered the carton if I opened the wrong side. I resorted to asking friends to open milk for me at lunchtime. It was when I was maybe in fourth or fifth grade that a friend of mine was like, "Hey, can you feel this crease? That's the side you open," and I never had problems with it after that. I still use that trick, though I rarely get milk in paper cartons these days.
Every so often I still open it the wrong way if I'm not paying attention. Heh. Usually it just means there's an enormous hole for milk to come pouring out of when you tip it.
I hate those sugar dispensers in diners with the tops on them. Some of them have just the holes on the tops to pour the sugar into your coffee cup while others have those fliptops you have to hold open in order to pour them. Fortunately I dated a guy one time who showed me to put the spoon over the cup and pour into it. It’s still something I hate doing, but most of the time I end up not making a spectacle of myself. I also hate folding those damned bottom sheets for your mattress. No matter what I do I can’t line the corners up right because of the elastic, so the majority of the time whenever I have to deal with them,, I’ve simply shoved the set of sheets on the topmost shelf in the linen closet where people can’t see them. Every other time I’ve tried to fold those damn things,, what I got closely resembled a misshapen football.
Hahahaha, so true. I forgot about the fitted sheet nightmare, but you're right, I can't do that well either.
Oh dang, you mean I'm supposed to fold those? ha ha ha I hate trying to do that.
My usual method is to say fuck it and don't bother.
Yeah, I usually don't fold those either, at least not neatly.
Ok, this is going to be really difficult to explain. To fold those fitted sheets, put
your fingers inside the elastic so that the corners are on your middle fingers.
Like you're wearing the sheet like a glove. Then clap your hands to fold them.
Grab the corners, not the elastic but the corners, and fold as normal. It'll never
be very pretty, but it will at least be good enough to call it folding.
That's the method I use, and you're right, it's not pretty. The reason I say I don't fold them is because I usually just do that, then shove 'em up on the top shelf.
here is my secret for pancakes. I do know how to do the two minutes and flip thing butmy life is too chaotic for that. so I use the foreman grill. lightly grease the plates. heat upt the grill. make your batter. pour about a cup of batter on the grill. shut the lid. wait for about four minutes. open it ups and enjoy.
I thought about trying that once, but I figured the batter would just go down
the little drain thing made for grease. Does it not do that? And a cup seems like
a lot of batter. I thought pancakes were only a few tablespoons of batter at a
time. Explain pleease?
Ha; as I just said on the prev post, lighting a candle.
Though get this, I'm an adult who lives on my own and I have only ever lit a match under supervision; I'm scared stiff of lighting one on my own.
Any tips, or is a lighter best for lighting things like insense as you suggested in the other topic Cody?
I admit I'm a hands and knees mopper.
I want to challenge one assertion. The quick broom mops like Dirt Devil has,
sometimes called a stick mop, do really fabulously on wood and terrazzo floors.
Has anyone ever used a flip and fold for certain things like long pairs of pants or whatever? Those things work pretty well though not sure if they work for bedsheets.
Cody, I think pancake batter is too thick to just run down the grooves for grease. By the time grease is draining, it's quite runny, and thus drains pretty easily; pancake batter is simply never that fluid.
You might be right Greg. The slot on my george foreman is pretty big though.
As for lighting things. Lighters don't work well for candles in my experience. I
suggest long wooden matches, the longer the better, but even then it can be a
challenge. some people are good at them, some aren't. For fragrance, I suggest
using a melter, like a sensy or something like that. They do the same thing and
are much easier.
I was always pretty good at lighting matches. One method for me is to take the head of the match and make sure you’re always at the beginning of the line in the matchbook that’s rough in texture, where you have to strike it. Line the head of the match up with the end of that line and give a quick, slightly firm rub forward. Most of the time the match will flare into light. Otherwise, and a friend of mine taught me this years ago, you can take the flap of the mmatchbook and fold it back so that it’s going to touch the matchbook. Take the head of the match and place it at one end of the line where it meets the matchbook cover, and make sure the match stick is between the cover and that line. Hold the matchbook between your thumb and first two or three fingers of your left hand and the match stick with your right, if you’re right-handed, that is. Again, making sure the head of the match is at one end of the line where the match is struck, pull back with your right hand. The match should flare pretty easily. I don’t know if this is understandable, but that’s how I strike matches when I have a matchbook.
Incidentally, a funny story, at least for me. Way back in 1988 when I came home from law school orientation, it happened to be a rather cold day in August. In fact, it was down in the 30s. My sister happened to have moved back from California with her husband and two children. Well, she’d picked me up at the train station, and we came back to the house, where I started a fire. I lit the match the way I usually did, after putting some paper and kindling in the woodstove, and got a pretty good fire going. My sister was pretty scared of me doing it because she’d gotten reall burned badly when she was a teenager. Anyway, after I got the fire going really good, we started smelling something weird.
“I think something’s wrong,” she said.
“No, no, nothing’s wrong. You’re worried about nothing,” I said.
“I tell you, something’s wrong.” All the while this smell was getting stronger.
“Don’t worry; it’s only the stove.” By this time I was getting pretty agitated because I thought she was just paranoid. Then, a couple moments later, she gasped and said” Oh, no! Dad’s hat was on the stove!”
Years later we finally told my father. “I always wondered what happened to that hat,” he said.
Holy crap! I never thought of the George Foreman idea, but will be trying that. :)
The majority of the stuff on this board is stuff that I struggle with as well, so glad for the tips and things.
I can light a candle with a lighter usually, and I've lit votives on the stove eye before, but the best method I've found is the pilot lighter guns. I once had an actual candle lighter gun where the barrel was moveable. It even had a refillable butane holder. I miss that thing.
Another tric for lighting candles is to use a standard lighter and hold the candle upside-down. This way the flame doesn't come back on you.
Trisha, what's a flip'n fold? I've never heard of such a thing.
Another tip for matches it to get the matches in a box rather than match books.
Then, you just swipe the head of the match across the rough strip. I like to
press it and then swipe. So you hold the match between thumb and forefinger,
and the box in the other hand. Press the head of the match against the box at
one end, then swipe it across. You'll know if it lit, it makes a cool noise.
I'm okay at lighting candles but whenever I try smoking a pipe my aim with the lighter is terrible. I usually end up burning my fingers and wasting lighter fluid. What's the correct way to do this?
as for pancakes and the foreman. I have the big one that holds like four burgers. I guess they call it the family size. the average pancake is about a quarter cup of batter. so you put a whole entire cup on it. you make the equavilent fo four. also this kind I had has a way that you can make it slope less or more. does that make ssense? when doing the pancake thing it is perfectly or almost so flat.
as for candles. get a candle warmer for heavens sake. makes them smell good and you don't set yourself or your house on fire. of course most of you are young and invincible. I rest my case. back in my misbegotten youth, I set my bangs on fire while lighting incense. burned them up to the hairline. talk about a weirdo looking person for a long logng time.
I can't help you with the pipes. I want to smoke a pipe badly. I have them,
and I love the smell of pipe tobacco, but it is a skill I cannot master. I've tried
lighters, matches, everything, but I can't get it right.
I've still got a couple of candles, and they're old, but I've converted over to the wax cubes, so once these candles are gone, I won't be buying any more. I've got a really wonderful Cinnamon urn jar candle that smells so wonderful, though.
The flip and fold is a big rectangular piece of carboard with metal hinges attached, it is flat and also has holes and what you do is lay your shirts, pants, and whatever else you want folded on it flatly on the flip and fold and you just flip the sides over. There are four different little sections yu flip over and the device makes pervect folds. I learned how to use one at the blind school and now have one of my own. It is very useful.
I use a swiffer wetjet for mopping, and its great. We have a shark liftaway that can do carpet and hardwood, and it gets the dirt, grim, and hair up great!
I tend to prefer candles to the wax cubes, only because there is far more variety (the cubes/tarts are only offered by a handful of companies whereas you can find candles every freaking where). I also find some of the jar candles to be cheaper, and the fragrance sometimes lasts longer. I used to use a Scentsy warmer, but now I have a little circular "warming tray" that you can put, well, anything on, really, as long as it can get hot. So, you can put a jar candle on there, or a coffee cup to keep it warm and so on. It stops warming at a certain temperature, just like a traditional max melt warmer, and it makes my candles last far longer than if I lit them. I find the wax cubes to be roughly two uses only, and a small two-dollar candle (which is what the little Yankee tarts cost) lasts for a dozen uses depending on the strength of the fragrance.
I'm very eager to get a Foreman so I don't have to flip quite so often. I'm comically bad at it.
Erm...wax warmer, not max warmer.
That flip and fold thing sounds really cool actually! I rarely fold these days because tumble drying is expensive in my building, so everything must be hung up to dry, but when I'm packing for a trip the folding gets mighty tedious.
I have one of those circular warmers myself. They are great for coffee mugs.
Smoke a pipe? Use long wooden matches to light it, not a lighter.
Pack the bottom of the pipe loosely, the middle layer should be rather firm but not tight, and the top layer pretty tight. That's why your pipe tool has a tamper.
Nobody gets a pipe right the first hundred or so times. I'm afraid I probably still don't get it right.
If anyone wants to know where you can get the flip and fold devices, I believe maxi aids or APH or the speak to me catalog may have them. that's all the places I know of for sure.
I'm trying to just get a girl.
She can do the flipping and folding among other things.
JK.
I'm with Impricator on the spreading. The butter, cream cheese or what have you does not like to come off the knife or spoon or whatever I use. I also can't cut to save my life, and this is after years of practice.
I've only seen two people bring up the Swiffer Wet Jet for mopping, and it's soooooo much easier and less time-consuming than the other methods that have been brought up here.
Before using the Swiffer Wet Jet though, I sweep the floors and such, then put the remnants in a dustpan, then use the Swiffer Wet Jet. I find my method works great.
Oh, and for anyone who is a fan of scents, Swiffer Wet Jet has different scents that you can choose from, such as lavender, orange or fabreeze.
I love the smell of the Swiffer solution but it always left a sticky film on my floor. Just my experience though. I know lots of people who sware by them.
I use the Swiffer Wet/Dry but I just mix a little of whatever detergent I have lus water and then use old dish towels and cloths. When I used the Swiffer detergent, I always went over the floor again with a clean wet with water cloth to get up the residue. I use a stick vac on the floors before I mop.
I had the same experience with the swiffer. it always left a film, and it never
seemed to get my floors clean. I'd always be finding sticky spots and whatnot,
but if they work for some people, by all means use them.
I use a Reveal mob. The pad on this one is a towel like, and it has a bottle which you'd fill with water and whatever cleaning solution, then once you instert it back into the slot, There is a handle on top of the mop, once squeeze, it dispense water and it cleans very well. The pad is machine washable! Awesome invention, lol.
I've heard commercials for those Reveal things.
Oh my! Kimi now, don't you think the company ought to give you some compensation for having done this? Now we all know and will go out and buy one? lol. This sounds fantastic.
Hahahhah, glad to be of service... Seriously though, I like it a lot! A friend told me about it when I moved into my own house in June. He sworn by it, and now I swear by it! :D
Yes, I've noticed the sticky film problem as well, though the solution really does smell quite nice. I'm actually one of those people who is bad at cutting, too. I mean, I can do it, of course, but not all that easily. My hands have never been all that strong to begin with, and a few years ago a series of really weird neurological bbits weakened them even more, particularly the hand I hold my fork in to keep whatever I'm cutting in place. It's brutal.
Hmm, I've never noticed this problem with the Swiffer WetJet cleaner. Maybe it depends on the type of floor you have?
I have never had a sticky problem, but my thinking for it may be people are using to much? It doesn't take much, you just press the button, a lot comes out with just a quick press. I've used it on all types of floors, and it works great.
Oh man, don't even talk about cutting with a fork without a knife. Who the hell invented that particular form of futility? lol
I know how to do it in theory but my hand just won't make that motion. I chalk it up to the nerve damage I have in my hands. I've never been able to cut with a fork. Believe me; I've tried.
Nope, can't do that, either. The enjoyment of many a fine dessert has been diminished, because of it... a piece of cake on a tiny plate is *not* a piece of cake!
So this brings up another question I've wondered about, for those of you who have kids. How do you manage teaching them to cut food, if you struggle with it, yourself?
I can cut with just about anything if the food is able to be cut with it.
A good sharp knife is always best, but other things are handy.
It is an interesting question as to teach kids to cut.
I think it is just seen by the visual and learned.
I've never set down and taught mine to cut anything, but at a good age, provided a knife for the purpose.
I'm pretty sure my son learned by watching.
VB is right. Who the hell thought up the great idea of ruining cake by putting it on teeny tiny plates? It's not cute; it's torcher. lol
I'd like to learn how to make a perfect sunny side up fried egg. I've tried using those egg rings but the egg never seems to stay inside the ring, it ends up slipping outside of the ring. Anyone have any tricks? I am also horrible at flipping food, I've tried using those double sided spatulas but can't seem to keep a good grip on the food to save my life. Someone told me that I can flip the food with a fork like meat and such. How well does that really work?
Again for us I'd not flip the egg.
You need a non stick pan.
Oil or butter it, meaning let the butter melt, or the oil heat up.
Pour eggs in, and keep the heat low.
Put a top on it and every so often check to see if it is done to your liking.
You'll feel the yoke rise and such.
When finished, simply tip the pan to the side over the plate and your eggs will slide on to it.
Add toast, bacon, and home fries.
Put on table in front of me.
Thank you.
Wayne, do you put a teaspoon of water in with those eggs right before you put the lid on?
Also, I've just tried something I found at Sams, called a Dual Action Flip Mop. So far, I'm liking it. It might not be quite as good as getting down on my hands and knees, but it's quick, easy and seems to do pretty darn well. It has a removeable cloth mophead cover that I think is microfiber. One side has a much deeper shag than the other. Anyone ever heard of this?
Maybe it's a gimic, but I've been thinking of getting that twist and Shout Mop. It's about 40 bucks on Amazon, comes with its own bucket, and you push the handle and it spins itself dry.
I think my mom has one of those twist and shout thingies. I'll ask her how she likes it.
Devilish Anthony said "
So far, I'm liking it. It might not be quite as good as getting down
on my hands and knees, but it's quick, easy ... ...has a much deeper shag..."
Remy said "I concur with spreading; I hate it, and will take my wife up on any offer she gives to spread for me. I can do it too, but not well."
Sorry, I finally gave in to the impulse to highlight these snort worthy phrases.
Bad! Bad! You have been banned from the zone. transfer all your points to me and log out immediately! lmao. That was hilarious.
lmao! Omg! Good one.
hahaha.
No Anthony, no water.
I did forget to say, don't beat or stir the eggs.
If you put them in a bowl, just add your seasoning, but don't mix.
The best is to just crack them in to the pan.
If you mess with them to much, your yokes don't rise, so the Sunny side up effect is lost.
You still get great fried eggs however.
do you still have to flip the eggs? I don't like them raw on any side.
No, the steam will cook the top. That's why you put the lid on it.
Lol to VH's post.
To those who said they've had problems with the Swiffer Wet Jets, I think it must be the kind of floor you have. I've never had problems myself, nor have I known anyone, sighted or blind, who has. It picks up everything like a charm; then again, I sweep first, then use the Swiffer. Maybe that's the difference...I don't know.
I absolutely love this board; it has been incredibly helpful.
I'm interested in this Twist and Shout mop. The floor in my dorm room seems to be a magnet for literally any tiny speck of anything, and it's awful.
On a semi-related note, do you guys know of any small vacuums that work well? I've tried a few to no avail, but using a vacuum for cleaning larger surfaces is hilariously impractical in this small a space.
Dirt devils are decent.
They cost about 30 bucks, but have good power and are small.
Robot vacuum cleaners are great, and small like you are saying you want.
Dirt Devil stick vac: I use that to clean the terrazzo downstairs and also the
upstairs wooden loft floor. And, yes, the stairs, which are also wooden. An 800
square foot house gets done in 20 minutes or so. I'm the domestic / camp cook
around here, so it generally falls to me to do such things. And I do love the dirt
devil. got mine on Amazon.
I'll check that out, thanks!
You don't have to get down on your hands and knees with that thing, do you? I'm starting to dislike my vacuum and so, need to search for a new, better one that is battery-powered.
You can reach with your arm. She said she wanted something small however.
For you the same company that makes the Dirt Devil has upright vacuums too.
For that you'll need to give a base price, because they can range from 50 to as much as 900 1000.