With the holiday times here, we are getting a lot more calls for clogged kitchen sinks. Most of these calls are due to a garbage disposal being used, or cared for, incorrectly. Let’s go over a few things about proper operation of your garbage disposal.
First, let’s just call it a disposal. Calling it a garbage disposal gives people the false impression that they can put anything in there, just like the trash can. This is not true. Here are the top 3 rules to using a disposal properly, and thereby helping to prevent the need to call a plumber (like AB&R Plumbing) to fix it.
1) Both the disposal and the water have to be running.
It doesn’t matter which one you turn on first, but the water needs to be running full blast and the disposal needs to be on. Some people claim that it matters whether you use all cold, all hot or a mixture; I have never found this to be true. What is true is, the more water the better.
2) Never put more in the disposal at one time than you would comfortably put in your mouth (if you ate this stuff).
And you wondered why I called this blog the care & “feeding” of your disposal! Seriously though, if you only put small portions into the disposal at a time, it will work much better, last longer and be much less likely to clog. It may take a little longer to finish your food preparations or cleanup, but it will take a lot longer if you have to wait for the plumber to come fix it!
3) Let the disposal finish one “bite” before feeding it another.
What I mean by this is, let the noise go back to the same sound you get when it is running empty. Let the water run for a little while longer and then “feed” it another bite. When you are finished, let the disposal run about 15 seconds longer than you think you have to and let the water run 10 seconds longer than that.
If you follow these 3 simple rules, you will eliminate most of the problems people have with their disposals. (By the way, 2 of the worst things you can put down a disposal are coffee grounds and potato peels. Neither one will hurt the disposal, but they both are the most frequent cause of clogs. Just though you might want to know!)
Let’s all work together to help make this holiday season, and the entire year, a joyous, happy time, free from the hassles of clogged disposals and interrupted plans.
Merry Christmas!
Wednesday, December 24, 2008
Tuesday, December 23, 2008
A Sonic Stocking Stuffer
As we begin gathering for our new NPR series about the secret life of girls around the world we thought we'd share a work in progress.
Pat Cadigan, a science fiction writer, heard about our project and sent us this short story memory inspired by the original 1951 version of The Day the Earth Stood Still.
Listen to Pat's story
As the tide turns on 2008, we thank you for making a tax-deductible contribution to The Kitchen Sisters Productions. Your gifts and support have helped create our Peabody Award winning series. If you haven't had a chance to contribute this year you can do so now here.
Monday, December 22, 2008
Kitchen Countertop Trend Report
Industry publication Kitchen & Bath Design News recently published an extensive report to designers on trends in kitchen countertops.
The usual granite, stone and quartz products are still holding their own, but an interesting thing is happening with the current economic crisis: Laminate countertops are making a resurgence!
There is now an entire generation who have not lived with laminate countertops, except in economy apartment buildings and condos. And those are usually the postformed type with a curve up to a 4" high backsplash. Laminate countertops can be made to look very much like stone when they are made with square edges and installed with a tile backsplash.
There is even a system to undermount your sink in a laminate countertop!
Users have to take care not to damage laminate with a hot pot or a sharp knife but, as an interim countertop meant to be replaced with a lifetime one when funds become available, laminate is a good option to save thousands on your kitchen remodel.
The report also says that wood countertops are being used now more than in recent years. This is problematic because wood countertops are more expensive than laminate and do not hold up well at all around sinks or cooktops/ranges. I, personally, love a section of wood countertop between my cleanup and cooking areas for prep. It is great to have a dedicated area for cutting that doesn't require getting out a cutting board. Just keep it far enough away that the fire and water don't destroy it. And make it replaceable so you can chop away to your heart's content without worrying about how it will look after years of use.
Green countertops are also making news: Recycled glass and locally quarried stone are both green options, though they tend to be as pricey as less green products that are imported.
Be sure to test any product you consider using in your kitchen. Kitchen counters are subject to a lot of stresses and stains. The ones you select should be able to stand up to whatever you throw at them.
Peggy
The usual granite, stone and quartz products are still holding their own, but an interesting thing is happening with the current economic crisis: Laminate countertops are making a resurgence!
There is now an entire generation who have not lived with laminate countertops, except in economy apartment buildings and condos. And those are usually the postformed type with a curve up to a 4" high backsplash. Laminate countertops can be made to look very much like stone when they are made with square edges and installed with a tile backsplash.
There is even a system to undermount your sink in a laminate countertop!
Users have to take care not to damage laminate with a hot pot or a sharp knife but, as an interim countertop meant to be replaced with a lifetime one when funds become available, laminate is a good option to save thousands on your kitchen remodel.
The report also says that wood countertops are being used now more than in recent years. This is problematic because wood countertops are more expensive than laminate and do not hold up well at all around sinks or cooktops/ranges. I, personally, love a section of wood countertop between my cleanup and cooking areas for prep. It is great to have a dedicated area for cutting that doesn't require getting out a cutting board. Just keep it far enough away that the fire and water don't destroy it. And make it replaceable so you can chop away to your heart's content without worrying about how it will look after years of use.
Green countertops are also making news: Recycled glass and locally quarried stone are both green options, though they tend to be as pricey as less green products that are imported.
Be sure to test any product you consider using in your kitchen. Kitchen counters are subject to a lot of stresses and stains. The ones you select should be able to stand up to whatever you throw at them.
Peggy
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