How Dry Cleaning Works

Doing laundry has been a common household activity for years. Whether the technology was beating the garments on rocks by the river or pushing buttons on programmed washing machines, this process depends on water and a mechanical action usually assisted by soap or an alkali, followed by the drying process of either hanging clothes on a clothesline or tumbling them in a gas- or electric-heated dryer.

Dry cleaning, on the other hand, is different. It's a process that cleans clothes without water. The cleaning fluid that is used is a liquid, and all garments are immersed and cleaned in a liquid solvent – the fact that there is no water is why the process is called "dry."

This week, a look at how dry cleaning works.

TTFN, Fred.

Quote of the week: "Road, n. A strip of land along which one may pass from where it is too tiresome to be to where it is futile to go."- Ambrose Bierce, from The Devil's Dictionary (American editorialist, journalist, short-story writer and satirist, best known for his short story, An Occurrence at Owl Creek Bridge and his satirical dictionary, The Devil's Dictionary, 1881 - 1906)

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Dry Cleaning

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Start At The Store

The consumer's role in keeping food safe is a crucial one because it is the last safety check on the road from farm to table. Practicing safe food preparation practices begins as early as shopping in the market, and extends all the way to placing food on the plate. You can help keep your family's food safe by using the following precautions.

This week, we look at how food safety at home begins at the store.

TTFN, Fred.

Quote of the week: "I got the blues thinking of the future, so I left off and made some marmalade. It's amazing how it cheers one up to shred oranges and scrub the floor." - D. H. Lawrence (English author, poet, playwright, essayist and literary critic, 1885 - 1930)

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Mushrooms

Mushrooms are any of the fleshy fruiting bodies of various types of fungi. Mushrooms can be classified as nonpoisonous and poisonous, and can be found in many different places, such as damp woods, open pastures, and lawns in the city. They seem to appear suddenly, as they grow very rapidly during a moist warm night and quickly become full grown. They decay as quickly; some last a few hours, others a few days.

Mushrooms have a great many shapes and colors. The most familiar ones are shaped like umbrellas. Other shapes resemble funnels, stars, balls, honeycomb, pieces of coral, or bells. My favorite are sautéed with butter and onions...yum!

This week, a look at mushrooms.

TTFN, Fred.

Quote of the week: "The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit." - Julia Child (US cook, cookbook author and host of cooking shows that are the basis for every cooking show today, 1912 - 2004)

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Mushrooms

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Macaroons

“Macaroon” means different things to different people. To some, it’s a big ball of coconut, to others, a delicate, airy meringue, and sometimes made into a sandwich cookie filled with wondrous tastes. I prefer the straight coconut, but these others are darn good as well.

Where did they come from? And why are they all consider macaroons? This week, we look at the history and development of macaroons.

TTFN, Fred.

Quote of the week: "I've wrestled with reality for 35 years, Doctor, and I'm happy to state I finally won out over it." - Mary Chase, Harvey (US author & educator, 1887 - 1973)

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Macaroons

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Dishing Up Food Safety Fact From Fiction

September is National Food Safety Month. What better way to start it than with separating Food Safety Fact From Fiction.

TTFN, Fred.

Quote of the week: "I cannot and will not cut my conscience to fit this year's fashions." - Lillian Hellman, letter to Committee on Un-American Activities of the House of Representatives, May 19, 1952 (US dramatist, 1905 - 1984)

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Dishing Up Food Safety Fact From Fiction

A History of Potato Chips

There is little consistency in the English speaking world for names of fried potato cuttings. American and Canadian-English uses 'chips' for the above mentioned dish – this term is also used in continental Europe – and sometimes 'crisps' for the same made from batter, and 'French fries' for the hot crispy batons with a soft core. In the United Kingdom and Ireland, 'crisps' are the brittle slices eaten at room temperature and 'chips' refer to the hot dish (as in 'fish and chips'). In Australia, New Zealand and some parts of South Africa, both forms of potato product are simply known as 'chips', as are the larger "home-style" potato chips. Sometimes the distinction is made between 'hot chips' (French fried potatoes) and 'packet chips'.

Call them what you will, they are thin, salted, made from potatoes and are America's favorite snack food. This week, a look at potato chips.

TTFN, Fred.

Quote of the week: "We are confronted with insurmountable opportunities." - Walt Kelly, "Pogo", (US animator & cartoonist, 1913 - 1973)

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A History of the Potato Chip

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Bread

Why do we have bread? That's a great place to start. We could just as easily munch on dry wheat kernels instead. Or we could grind the wheat into flour, mix the flour with water and eat it as a wet mush. Or we could pour the mush out on a table and dry the mush into thin brittle sheets.

We don't do that, mainly because bread tastes a lot better, and it also works a lot better for sandwiches. Bread is moist (not wet like mush or dry like dried mush), soft (unlike wheat kernels), spongy and delicious. Bread is a bio-chemical technology for turning wheat flour into something tasty!

This week, we look at the history of bread.

TTFN, Fred.


Quote of the week: "Where we have strong emotions, we're liable to fool ourselves." - Carl Sagan, Cosmos, (US astronomer & popularizer of astronomy (1934 - 1996)

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Bread