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- Freeport murder suspect Damon Dixson taken into custody in Rockford
- Local gas station employee arrested for selling liquor to minor
- Renewable Fuel Standard delay 'a mixed blessing,' Bustos says
- Rockford delegation presents inaugural 'Rockford Award' to Norwegian Air
- Education in Illinois making slow progress, according to report
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- Suspect, 17, charged in Halloween hit-and-run in Roscoe
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Opening the window to federal remodeling tax credits
Courtesy of ARA Content
As warm weather approaches and the tax credit for energy-efficient replacement windows is in full swing, now is the perfect time to consider upgrading your home with new windows to help save on cooling costs in those hot summer months, and to also save on heating costs when winter rolls around again.
The tax credit for energy-efficient replacement windows and doors, originally introduced in 2009 as part of the American Recovery and Reinvestment Act, is set to expire at the end of 2010, which makes this year the best time for homeowners to replace their windows and upgrade the look and feel of their home.
"New windows not only make the home look more beautiful, they can help save energy and money for the homeowners," says Chris Pickering, vice president, marketing, Ply Gem windows. "Homeowners can take advantage of the tax credit to increase the value of their home, plus shave some of the cost off of their monthly power bill."
Ply Gem, a leader in the building products industry, offers some tips and guidelines to help homeowners make the most of the energy-efficient replacement window tax credit.
1. How much money can I get back with the windows tax credit?
Homeowners can receive a tax credit worth 30 percent of the purchase price of qualifying energy-efficient windows, up to a maximum of $1,500, if purchased and installed by Dec. 31, 2010.
To redeem the credit, be sure to save your invoice, which shows a breakout of window and installation costs, the National Fenestration Rating Council (NFRC) labels from all windows and doors and the manufacturer's certificate.
2. How do I qualify for the tax credit?
The federal government established strict standards for windows to qualify for the tax credit. Replacement windows must have a glass package with a U-Factor rating (the rate at which heat is prevented from escaping) of .30 or lower. Qualifying windows must also possess a Solar Heat Gain Coefficient rating of .30 or lower. The lower the window's SHGC, the less solar heat it transmits.
A common indicator of a window's energy efficiency is the ENERGY STAR label, which as of 2010 includes more stringent guidelines. Homeowners who purchase windows with the ENERGY STAR label should still check with their contractor to ensure the windows they purchase meet the tax credit guidelines because the tax credit qualifications may vary from ENERGY STAR guidelines in certain locations.
Manufacturers like Ply Gem Windows offer glass packages to meet or exceed tax credit qualifications, as well as high-performance styles that meet or exceed ENERGY STAR requirements in all climate zones. For added energy efficiency, Ply Gem Windows products are also Green Approved by the National Association of Home Builders Research Center National Green Building Certification.
3. What are the benefits of remodeling my home with energy-efficient windows?
Energy-efficient windows that meet the tax qualifications offer more savings than a one-time federal tax credit. The Alliance to Save Energy says sealing and insulating your house—including utilizing energy-efficient windows—is a great first step to take when improving your home's energy efficiency. Proper sealing and insulation can reduce your heating and cooling bill by approximately 20 percent. An energy audit may be available through your local utility or state energy office to help gauge the amount of energy you are currently using and determine what products would decrease your energy use.
Environmental and economic benefits are not the only upsides to remodeling a home—new windows in classic or contemporary designs can also enhance the aesthetic quality of the home and make a more comfortable living space.
4. Does the federal tax credit offer any other ways to save money?
The remodeling tax credit that expires at the end of the year offers homeowners several other options to improve their home and quality of life. Central air conditioners, heat pumps, furnaces, boilers and more are also ways to increase your home's energy retention capabilities.
To further save on energy costs, homeowners can use insulated siding, reduce the amount of water consumption and unplug appliances when not in use. For other ideas about how to increase the energy efficiency of your home, visit energysavers.gov. Ask your local dealer or contractor about the window products that meet the current tax credit requirements. Visit plygemwindows.com or recovery.gov.
From the March 31-April 6, 2010 issue


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I have 2005 avalon with 180,000 miles on it. I was told by shop that I should replace the motor mounts . How hard , or much skill level does it take to do this job ? Is this something that I could do with basic tools? Could I use after market mounts (OEM replacments) or should I use Totota parts ( very expensive) ? How can you tell if one or all mounts need to be replaced ? Thanks
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2005 Toyota Avalon Question: How hard is it to replace all motor mounts on a 2005 Avalon.
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I4U News is feeding your Geek Mind. The Geek Mind is concerned with life, in all its different forms and facets.
The geek mind wants to know about societal and financial issues, both abroad and at home. If a Fortune 500 decides to raise their minimum wage, or any high priority news, the geek mind wants to know.
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Weather Links
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"Happy Mardi Gras Franklin," said a group of parade goers.
From Franklin to Morgan City, many people celebrated Mardi Gras in St. Mary Parish.
School bands excited dozens of parade goers with music and funky dance moves!
"I like the dancers," said a parade goer in Franklin.
In Morgan City, they partied hard too, but with family.
"I'm here with my daughter," said a Morgan City resident.
2 hours ago


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Race Report: Florida Winter Tour – Rotax Max Challenge – Ocala
Championships and Rotax Grand Finals tickets decided in Central Florida
PSL Karting sponsored Rotax DD2 The first groups in the queue to qualify were the DD2 and DD2 Masters. Although they qualified together, the two classes will run their own races Saturday and Sunday. In the early session, it was Ben Cooper laying down the law to set the fastest time of any class for […]Read Full Story
Race Report: Florida Winter Tour – Formula Kart Weekend – Ocala Gran Prix
Champions crowned in TaG categories in winter program
Saturday Report The final weekend of Formula Kart Racing in Formula Kart Production's 2013 Florida Winter Tour kicked off today in Ocala, Florida in what can only be described as perfect "Chamber of Commerce" weather for the 144 entries. The deep blue skies and warm sunshine accented the intense on-track competition as the four FWT […]Read Full Story
After four event weekends of intense competition through the first two months of the racing year, Formula Kart Productions' Florida Winter Tour gets set to host back-to-back championship weekends at the Ocala Gran Prix karting facility in Ocala, Florida. At stake are multiple class crowns in the FWT Formula Kart Racing and FWT Rotax MAX […]Read Full Story
Race Report: Florida Winter Tour – Rotax Max Challenge – Homestead Report
Exciting three days of action in southern Florida with international list of winners
FRIDAY REPORT: After a week of practice for many of the competitors it was time to see who had it for real today as the competitors of Formula Kart Production's Florida Winter Tour hit the track to qualify for this weekend's Rotax MAX Challenge races. With the Rotax portion of the FWT being so large, […]Read Full Story
Race Report: Florida Winter Tour – Formula Kart Weekend – Homestead Karting
TaG drivers take on Southern Florida facility for second stop of 2013 program
Saturday Report The competitors of Formula Kart Production's Florida Winter Tour are back in action at the Homestead Karting facility. On track were the drivers of the Formula Kart Racing program who would be going for wins and having "Serious Fun" in the four Formula TaG classes. Last year the Homestead rounds of the Formula […]Read Full Story
Florida Winter Tour Heads to Homestead for World Class Racing and Attractions
Formula Kart and Rotax Max Challenge programs make second stop of 2013 season in south Florida
After an incredibly competitive set of opening weekends at Palm Beach International Raceway, Formula Kart Production's Florida Winter Tour invades South Florida's Homestead Karting facility. FWT racers will compete in back-to-back weekends of action beginning with the Formula Kart Racing event followed by the FWT Rotax MAX Challenge program. The Florida Winter Tour continues its […]Read Full Story
Skip Barber Racing School to Award $22,000 to Drivers at Florida Winter Tour
Skip Barber Racing School is the official racing school of the Florida Winter Tour
Skip Barber Racing School is proud to award prizes for the top registered points scorers of the 2013 Florida Winter Tour (FWT) and continue the 38-year tradition of training champion race car drivers. The partnership with FWT is another example of the Skip Barber Racing School mission to find the best racing talent and give […]Read Full Story
Driver News: Dylan Tavella Podiums in Florida Winter Tour Opener
GT7 Motorsports/TonyKart pilot comes from the back of the grid to take second place honors
After a breakout year in 2012, ten-year-old Dylan Tavella recently began his 2013 karting campaign. Taking on the demands of the ultra-competitive and popular Formula Kart Productions Florida Winter Tour (FWT) for the opening Rotax weekend, the up-and-coming driver would be near the top of the time sheets of the Rotax Micro Max class throughout […]Read Full Story
Team News: Pserra Racing Starts Off 2013 Karting Season at Florida Winter Tour
Australian Jack Doohan takes Micro Max victory in debut with Pserra Racing
Canadian OTK importer Pserra Racing was on hand at the recent Formula Kart Productions Florida Winter Tour (FWT) to start off their 2013 racing campaign. Two team drivers would utilize the potent Tony Kart chassis and Pserra power, as young guns Antonio Serravalle and new team recruit Jack Doohan ran in the youngest of the […]Read Full Story
Industry News: OTK Brands Dominate First Round of 2013 Rotax Florida Winter Tour
Success Includes Podium Sweeps in Both Headline Senior Max and Junior Max
Starting off its 2013 campaign early, OTK Karting Brands took the first round of the famed Florida Winter Tour Rotax event by storm, dominating five of the seven categories, with the best results of any chassis manufacturer this past weekend. OTK Brands enjoyed double-race winners in three of the seven categories. Double race wins in […]Read Full Story
The 2013 season is officially underway for IPK North America after the Florida Winter Tour International Rotax Max Challenge began a week ago at Palm Beach International Raceway. With drivers competing in five Rotax classes, a young IPK North America squad was quick from the first test sessions of the week and gained valuable experience […]Read Full Story
Team News: Ocala Gran Prix Turns Heads at Florida Winter Tour Opener
Weprin dominates Rotax Junior while Neri and Askew show speed in Senior
With the 2013 Formula Kart Productions Florida Winter Tour kicking off this past weekend at the Palm Beach International Raceway (PBIR) in Jupiter, Florida, Ocala Gran Prix (OGP) once again flexed their muscles and showed why they are one of the most dominant teams in the series. With race wins and podium results throughout the […]Read Full Story
Team News: PSL Karting Scores Two Victories at Florida Winter Tour Rotax Opener
DD2 Masters World Champion Cristiano Morgado doubles up in West Palm Beach
With the 2013 karting season now in full swing, karting powerhouse Team PSL Karting was back in action at the opening rounds of the popular and ultra-competitive Florida Winter Tour (FWT) this past weekend at the Palm Beach International Raceway (PBIR). A talented squad of 16 drivers across all seven Rotax classes kept the team […]Read Full Story
Industry News: Ogden USA Performs Well at Florida Winter Tour
Talented competitors take Ogden USA to top step of the podium
After a very successful 2012 karting season, OgdenUSA and host of talented and experienced drivers kicked off their 2013 season in fine form. Starting at the Palm Beach International Raceway (PBIR) for the annual Formula Kart Productions Florida Winter Tour (FWT), OgdenUSA supplied potent Rotax power plants to drivers in search for race wins and […]Read Full Story
Florida Winter Tour Wraps Up Palm Beach Weekends with Action From Start To Finish
International drivers star in DD2, DD2 Masters and Senior Max
The inaugural weekend of Rotax MAX Challenge competition in Formula Kart Productions' Florida Winter Tour 2013 season wrapped up at Palm Beach International Raceway today with perfect racing conditions and no sign of the rain from Saturday. It's been a weekend of racing that will surely get lots of replays in the FWT LIVE! archives […]Read Full Story
Rain Racing Saturday at Florida Winter Tour Rotax MAX Weekend at PBIR
Opening round of series dampened by wet weather with diverse winners
After Friday's Rotax MAX qualifying action, the official wheel-o-wheel racing portion of Formula Kart Productions Florida Winter Tour Rotax season got underway today at Palm Beach International Raceway. It was a day that featured varying weather patterns that would challenge the drivers and their crews. The Florida Winter Tour is the world's largest and most […]Read Full Story
2013 Florida Winter Tour Rotax Max Challenge Gets Underway This Weekend at Palm Beach International Raceway
Host of 'celebrity' drivers and 2012 top Rotax Grand Finals drivers travel to West Palm Beach
Every year, many of the world's top kart racers travel to the state of Florida in the United States to compete in the Formula Kart Productions Florida Winter Tour. For this, the 15th season of "The FWT" the trend continues. This year's entry list, as in year's past, is not just large, but stacked with […]Read Full Story
2013 Florida Winter Tour Formula Kart Racing Program Gets Underway at PBIR
First two rounds of shifterkart and TaG racing kick off 15th season of program
Saturday Report The 2013 Florida Winter Tour Season kicked off today under bright blue skies and temperatures in the low 80's, emphasizing two big reasons FWT is truly "THE Winter Place To Be". The huge gathering of talented racers assembled at the Palm Beach International Raceway took advantage of every minute of it. This is […]Read Full Story


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The New York Times' Nate Silver uses statistical analysis to understand and explain polling about the campaign for the White House and other major political stories.
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At spring practice, Licata lifts Bulls from off the field
Daniel, Michael getting first-team reps while Licata rehabs
Sophomore quarterback Tony Daniel takes a snap in the football team's practice on April 5. Daniel and freshman quarterback Collin Michael have both seen more reps this spring due to sophomore quarterback Joe Licata sitting out with a hip injury. Chad Cooper, The Spectrum
In April 2013, quarterback Joe Licata was in the midst of a fierce competition for the starting position with Alex Zordich when Licata injured his hip.
The injury never went away, and he knew he'd get a post-season diagnosis he wouldn't like.
"I was able to [play], so I wanted to [play]," Licata said. "There were alternative routes, but I wasn't going to sit out. Those guys needed me out there. They needed a quarterback and I was the best option at the time, so I felt like it was my duty to this team and I wanted to be on the field."
The Bulls began spring practice this year March 26. Buffalo has been practicing about four days a week in preparation for its Blue-White scrimmage Saturday, April 19.
Licata, who will be a redshirt junior in the fall, started all 13 games in 2013 with a torn labrum in his hip. He still finished with 233 completions, 2,824 yards, 24 touchdowns and a 132.7 quarterback rating. He didn't have an MRI until after Buffalo's Dec. 21 bowl game, a loss to San Diego State, but he wasn't surprised to learn he had a tear in his hip. He and the training staff expected as much when the pain wasn't going away.
"I didn't even know you had a labrum in your hip," Licata said. "I thought it was only your shoulder."
He had the surgery Jan. 7 and the recovery usually takes four to six months. Licata said his rehabilitation has been going well and he is beginning to throw and jog a little bit, but he still can't move laterally very well. He expects to be near 100 percent in June.
Licata is the first returning Week One starting quarterback for head coach Jeff Quinn since he accepted the job five years ago. Quinn said Licata's return breeds "confidence and consistency," and Quinn praised him for his play last season while battling the nagging injury.
"He's a tough kid," Quinn said. "He fought through it. It's just something that any great player would do for his team and that's what Joe's all about."
Licata continues to serve as a mentor to the other quarterbacks during his recovery. He has yet to participate in any drills aside from simple throws and catches, which has allowed junior Tony Daniel and sophomore Colin Michael to earn valuable first-team reps.
"[Licata's] been another coach for us," Daniel said. "Telling us what he sees, what he would do in certain situations when we are out there because he's been out there, he's been through all the games."
Michael, likely to be UB's third quarterback,echoed Daniel's statement.
"Joe's got that game experience, so he sees it faster than we do," Michael said.
With his time on the sideline, Licata said he's been able to contribute through his leadership and develop that phase of his game. He called last year's senior class "the best that has ever really gone through this place" and said he knows his teammates will lean on him more than ever for leadership.
"We got to have leaders to step up and replace their leadership," Licata said. "I think I'm one of the main guys. Obviously being the quarterback, it's a natural leadership position."
Quinn said his main focus during camp is getting the quarterbacks and wide receivers on the same page. The Bulls lost their top two wide receivers from last season in Alex Neutz and Fred Lee.
Until Licata can participate fully, Daniel and Michaelare doing the bulk of this work.
"We are just all getting more reps with him out," Daniel said. "[It's] giving us a chance to show ourselves what we can do and building up our relationship with those guys we don't get a lot of reps with."
Daniel said there's "never really an offseason" and the Bulls' start of spring practice proves it. Buffalo's season ended Dec. 21 with the first day of spring practice starting March 26 - a 95-day layoff.
Licata has been working closely with quarterbacks coach and offensive coordinator Alex Wood, who was previously the offensive coordinator and wide receivers coach.Licata acknowledged that though he has been awarded the No. 1 quarterback position, he can't become complacent.
"If you ever feel relaxed, that's when you lose your job," Licata said.
Quinn has liked what he's seen from his second and third quarterbacks. He said both quarterbacks have improved since last season and Quinn values the opportunity for the two to familiarize themselves with the first team, in the event Daniel or Michael are needed in a game.
"Repetition is the mother of learning and you learn by getting those opportunities and certainly they are taking more advantage of it," Quinn said.
Daniel and Michael will lead the Bulls in their annual Blue-White Game, which is set for 2 p.m. April 19 at UB Stadium.
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Another VICTORIAN cardboard box insert; this of a Country Winter scene cameo with snow and lake. The background is an interesting Moroccan tile design. This set has never been used. There are no chips or tears. The inserts measure 5.75" by 3".
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Have you seen the rest of my shop?
Item ID: VICTORIAN BOX INSERTS
Only 1 available, and another shopper is interested. Don't miss out!
Difficulty Placing Order? Place order by emailing my shop or phone. Thank You!
Winter Coat SALE!! Men's & Women's Coats...Great Reductions!


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Ruby Booty, Fan Appreciation Month
Nice almond flavor within the Ruby Booty, with a very cherry focused drink. Both a dark cherry juice from our cherry juice (Luxardo), plus the distilled cherry flavor of the Luxardo Maraschino.
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I could never please my mom
dosent like me?
Question Posted Friday January 26 2007, 1:20 am
Ok, a while back, i had one of my friends ask the boy i like if he knew who i was. We didnt really know eachother but i wanted to know if he knew who i was or not. He said yes. Then a couple weeks later a different friend of mine told him that i liked him and she asked him if he knew me. I dont why she asked him this again when i already knew but o well. Anyways, he said he didnt know me. The fist time he said he did know me and then when he found out that i liked him he said he didnt know me. Does that mean he dosent like me?
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Want to answer more questions in the Relationships category?
Maybe give some free advice about: Love Life?
answered Friday January 26 2007, 10:33 pm:
It dosn't me he dosn't like you. He might but I would have no idea why. But anyways he probably ment like you were like close friends and new each other well. Try talking to him more and stuff like that. I hope everything goes well.
kiran's advice column
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answered Friday January 26 2007, 4:49 am:
He probably knows of how you are, but whenever he says he doesn't "know you", he might mean personally. He just means he can't really see if he likes you or not because he doesn't know your personality and everything. This is why you should try getting to know him better. :] Next time you're near him, make conversation ; say hi. If any of your friends are friends with him, make a hang out together. That way you can hang with him, but it won't just be the two of you alone and it will be more comfortable.
Just show him the real you and find out the real him and just get to know eachother better. Crack a few jokes, ask him his interests, hobbies, etc. And just show him how great you are!
I hope I helped.
MelLeDisko's advice column
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answered Friday January 26 2007, 2:48 am:
NO this does not mean that he doesnt like you, it might mean that he is a little uncomfortable with people randomly coming up to him, to deliver information on a person he doenst know personally. I say you should say hi to him yourself. From my experience, you should keep your friends out of it. If you want some information from the boy, ask him yourself, the key to that is: ask the right questions, and dont be obvious about it. When the boy was asked the first time, and he acknowledged that he knew who u were, then that is his answer. SO , keep his attention, and talk to him yourself. Most likely, if you focus, and stay smart, then you should have a love interest, or at least a very good friend soon
Hope I helped
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text:
Does Cooking Wreck Your House?
I cook a lot. I bake a lot. I have also lived in the same house for 25+ years. It is an ongoing struggle to try to keep kitchen cabinets, floor, countertop, etc. clean from floating grease from frying/sauteeing, etc. It becomes glue-like and it drives me nuts. Don't get me started on the plumbing, curtains and blinds, carpet, and even the air ducts. S/he who cooks causes damage to the house, some of which is costly to have/get cleaned. Anyone else frustrated by this?
When I moved into my house a little over a decade ago, I was dazzled by how immaculate the house seemed, aside from a few scuff marks in the maple floors. I was aware that the previous owners never used the kitchen except to put out prepared foods they'd purchased. That may be an exaggeration, but not by much. I thought nothing of it and settled right in. I don't bake much, but I do cook up a storm on my gas stove. The hood fan, microwave door above it and all the upper cupboard doors (and even the shelves inside those directly above the stove) get very sticky from steam that often rises from pots and pans. It's so tough to get these surfaces clean. I have very high ceilings and there is a second set of cupboards above the first that I can barely reach, even if standing on the counters (I know, yuck!). I have a cleaning person that comes every other week and often spends quite a bit of time working on those cupboards.
If and when we ever move to a different home, I would renovate to ensure that the range or cooktop is in a center island, rather than below cupboards and a microwave. This was ill-conceived, but then again, the home builders were those same non-cooks. What did they know?
re: 1sweetpea
I have found a *miracle* product that is beyond compare when it comes to removing grease and *gunk* from just about any type of surface. It is Lysol's antibacterial kitchen cleaner. I can't live without it and buy three at a time so I'm never out.
Somewhat. But I also give the kitchen a good wipe down with 409 every night after I'm done cooking and the dishes are in the dishwasher. I also do very little frying, so maybe that helps too. I also run the vacuum/swiffer pretty often because I have a dog that sheds. Thankfully most of my downstairs is hardwood or vinyl. The only room that isn't is the dining room (stupid). No windows in the kitchen, so that's good too. The only thing that drives me nuts is knowing that the cracks between my range and the cabinets are nasty nasty. I need to pull the stove out at some point and clean it... ick.
re: juliejulez
That gives me nightmares. I'm (hopefully) moving next month, and I'm seriously dreading pulling out that oven to clean.
Yes, my wife.
She complains that she can't get/keep the main kitchen clean. Especially that the counters won't shine.
That said, the kitchen is being torn out this year, the space having another 200 square feet added, and the new kitchen has been sitting in the garage for 8 months.
But she is already stressing about painted cabinet surfaces in the new kitchen (currently have a gloss mica) and that they will get greasy/filthy.
We have hardwood floors, and Hollowa House Quick Shine takes care of this.
re: bagelman01
can't recommend quartz countertops enough.
changed my life.
should have installed them years ago
Making frequent use of my range hood that vents out helps a lot. I have a spatter screen that I use over the skillets when the grease is popping all over.
The top of the fridge and the top edge of the microhood get kind of dusty and greasy, but that takes a while.
We have a ceiling fan in the kitchen, and 13 ft ceilings, so maybe the air movement helps keep the grease from settling on the cabinets.
Thankfully, no. My stove is in an island and I also don't do much frying. Truth be told, I would love to fry more but the mess is what deters me. I have tile floors which clean pretty easily and I have someone that comes and does a deep house cleaning every two weeks so I know that my kitchen gets too dirty.
re: ricepad
I don't fry, but I stir-fry and do high-heat cooking in cast-iron or other pots and pans. It's not so much the spatter that's a problem. I can stay on top of that while cooking and immediately after. It's the steam (occasionally greasy steam) that's gumming up the cupboards. I never found that the hood fan did much beyond make noise, but perhaps I should use it more often.
re: 1sweetpea
Exactly! It's the greasy steam (and not necessarily always from frying) that floats around and lands on everything!
re: sandylc
I don't deep fry much but I certainly pan fry and stir fry. I had no idea what a mess it made until I noticed a bit of dirt on my ceiling and proceeded to wash the entire thing. It was quite shocking!
re: ricepad
Yes, I like this thought. Mine is quite lived in.
re: ricepad
re: Njchicaa
Yeah, my mom's house has always been spotless - not because she's that great of a housekeeper, but because she is careful to be sure that nothing gets used or dirtied!
re: sandylc
My in-laws have a living room like that. I've known them for almost 30 years and I've never actually sat on their living room sofa. It's the same sofa, covered in plastic. The interesting part is that the house is a huge old farmhouse with the rest of the house well-used. My MIL apparently wants one room to be spotless. She has her quirks and this is one of them. I still remember the first time I was in the house and I almost sat on the the plastic covered sofa. I heard gasps behind me and quickly exited the room.
re: John E.
I think it is often a control issue. Elements of their past or current life are out of control and the one thing they can control is the state of their house/sofa/car, etc.
There were rooms in my ILs house one was not allowed to enter. MIL would vacuum the carpet "just so" and no one was allowed to walk in those rooms. The second or third time I visited after Mr. CB and I started dating, I joked that I was going to into the living room and he panicked and said "please don't." She also used to scrub the grout lines with a toothbrush dipped in bleach and then complain about how exhausted she was all the time and that no one appreciated how clean she kept the house.
Growing up, I knew MANY a family that kept the plastic on the lamp shades and had vinyl runners though the rooms with carpet.
I remember the grandmother of one friend had custom clear vinyl slip covers for the living room furniture. I can't imagine what those cost! Of course we were only allow to look at that furniture, never to sit on it.
No doubt economics pays into some of the plastic behavior. My grandmother explained that if one grew up poor, they were desperate to "keep nice" anything new. No plastic coverings in my family, they channeled their issues via food.
re: cleobeach
I had friends who had the plastic slip covers on furniture. I even remember the ads on TV for them.
There were also a couple other factors at work years ago. Many, many people smokes cigarettes, cigars & pipes in the house which left horrible stains on everything. Another factor was stores were not filled with cheap imported furniture that lasted 5 -7 years and then got chucked. Much of what was made back then was pretty expensive & made to last a lifetime.
re: cleobeach
Wow. I love my furniture but never knew people were putting vinyl covers over theirs. I suppose it serves the dual purpose of repelling stains and discouraging people from even sitting on the furniture in the first place.
re: Fowler
Afghans (preferably layers of afghans) on the furniture were more common than vinyl. Elderly aunts could be counted on to churn out afghans, custom vinyl was far too spendy for the country folk. Towels, often stitched together to cover large areas, were also used.
I could breakdown the various furniture covering choices of my childhood by ethnic background but no doubt I would offend someone.
Someone said furniture was made to last and I agree. I know there is a 50+ yo couch somewhere in my family.
My mom became the third owner (a hand me down) back in the 70s. We used until my parents moved in the mid 90s and no longer had room for it. (and don't you think it didn't bother them to give it up....)
It looked brand new; the quality of the upholstery quality was that good. Also, we didn't eat in the living room and were generally tidy so it wasn't exposed to food, dirt, animal hair, etc. Had my father allowed it, my mother would have covered it in afghans. He, however, didn't tolerate many Central PA quirks and excessive worry about dirt or wear and tear annoyed he greatly.
Now I need to find out where that couch is at.....
re: cleobeach
I love your reply, cleobeach. :-) I have afghans and quilts that my ancestors made. Priceless items to my siblings and I, but never used to cover furniture, but used to keep warm in the north! :-)
re: cleobeach
We have a steel framed jack-knife couch at our cabin. It was my maternal great-grandparents and was purchased in the early 1920s. It was recovered in vinyl in 1953. There is one seam that is coming loose. One of my mother's cousins had it in her basement for 40 years before she gave it to us. It replaced a 20 year old couch that we threw away.
re: cleobeach
I was curious if one could still buy clear vinyl covers (yes) and found this, check out the pictures!
Amen to this!! I feel like I cook, then clean then cook then clean and it's a never ending battle. Actually, while cooking now if something doesn't need my attention I seem to always find something new that's dirty or has to be re-cleaned and so spend that time cleaning instead of sitting down waiting for the food but it's nonstop and quite frustrating but I guess it's worth the rewards. For me the most annoying is the stove top and any counter which I'm working on. The darn floor could really be mopped more than once well every I won't mention because it's so few and far between but I just know it will get nasty again and so I just look upwards :)
re: fldhkybnva
We have tile flooring, which we use a steam cleaner on, but the grout in stained and cannot be cleaned and it drives me nuts.
re: sandylc
Yea, I actually bought a scrub mop which still rests in the corner. Now that this thread popped up I really should clean the floor though I must admit that my father is quite OCD and never let me clean so I probably will do an awful job.
re: sandylc
Off topic but: you could knock the grout out with a grinder, regrout and seal.
re: hambone
Come on over and take care of that, will ya?
re: sandylc
Is it a time issue or confidence?
re: hambone
Yes, both.
re: sandylc
I can't help with time but I did my bathroom recently and was surprised at how easy it was.
In reseearching, it seems like there are some new grout sealers which are much better than the old ones. So doing the job might really make a difference (and one which lasts.)
re: sandylc
We have tile in our mudroom entry and the grout there was getting pretty bad looking. I tested cleaning an area with a Magic Eraser sponge. I had a bucket of water on the floor next to me to keep the sponge wet. It surprised me how well it worked.
It was certainly a tedious and time consuming job though when I decided to clean the whole area. I can't imagine doing a whole kitchen floor. Any neighbor kids looking to make some money?
re: justalex
Its not the least bit fun but knee pads and a scrub brush seems to work as well as anything and better than most.
I use one with very stiff bristles. Its about 1 &1/2 inches wide at most by 4 inches long which concentrates the pressure on the grout line.
At over $30.00 a can, Sure Seal spray sealer is expensive but worth every penny for the ease / speed of application and stain blocking qualities. I always give high traffic areas a few extra sprays.
re: justalex
I just went through a whole box of Magic Erasers doing my kitchen tiles and cabinets. They really are magic! Too bad the sponge itself now falls apart so easily, they used to last forever.
Only warning, if you use them on paint, they will remove it to some extent. Although that actually worked for me, I had painted my stair risers bright yellow gloss, a bit too much really; then when I went over it to remove some scuffs, it toned it down quite a bit.
re: coll
Yeah, I love those things, coll. I agree on their 'magicness'. :) They do tend to dull some varnishes and paint. I have a white pantry door and due to scrubbing around the grimy handprints around the door handle, the paint is really dull. But hey, it's clean. I've got the proof. LOL
I agree, the sponges are more crumbly than they used to be. I actually bought a generic/store brand last time that held up better than the Magic Eraser brand.
re: justalex
I'll keep my eye open for the generic, where did you get it? I don't use them all the time, just when I'm having major company, but it saves so much time when I'm under pressure.
re: coll
I bought them at a local midwest grocery store chain called Coborn's. I believe they were called Top Care which is probably labeled just for them. I imagine most groceries would have an equivalent store brand by a similar manufacturer. They were tougher than the Magic Erasers.
I agree. They do tough work quickly. Gotta love that!
re: justalex
I made some headway with these once, and yes, it was just too much to do the entire kitchen floor, especially with stupid knees.
re: sandylc
"Stupid Knees" ......Good knee pads were made for more that what first comes to mind :-)
re: sandylc
Padding definitely helps in my case. They have a variety of them in the ceramic tile area at places like Home Depot & Lowes. Not very expensive, might be worth a try. I am sure they have even better quality out there but I never looked.
I do know that ceramic tile is one of the most unforgiving surfaces on the face of the earth. I have a cheap pair of 1 inch thick dense foam knee pads that I could not live without.
re: sandylc
Sandy - Good knee pads will make a WORLD of difference! I cannot support my weight on bare tile, concrete, etc. i invested in really good knee pads several years ago - They're about $30 from Home Depot found in the tile / mortar section. They're hard rubber with foam inserts and adjustable straps. They've saved me MUCH pain over the years.
re: pikawicca
I sure do. Can you offer me a loan? :-)
re: pikawicca
Exactly what I was thinking for you and 1sweetpea.
Do you have any hood, sandy? If it's ducted, a good replacement seems like it would be well worth your while and they are not that much money or work to swap in. Cooking should not wreck your house! This statement makes me sad.
Microhoods: a builders dream and useless junk for real cooks. Bonus points for non-ducted.
re: splatgirl
"Microhoods: a builders dream and useless junk for real cooks. Bonus points for non-ducted."
So true. We live in a house my SO purchased in 2008 brand new. It has a non-ducted microhood. On an exterior wall. Why they didn't just spend the extra bit of money to vent it out, I have no idea.
Thankfully, if I open the front door and the backdoor simultaneously, a great cross wind comes in and whooshes everything out pretty fast. Just have to wrangle the dog so he doesn't go gallivanting around the neighborhood.
re: juliejulez
When we had our house built 10 years ago, the builder called out of nowhere and said the inspector was coming the next day and we had to get a hood and bring it there immediately. I said I want one that goes outside and he says, it's too late, we'd have to rip the bathroom ceiling out. I still rue the day, although I do conscientiously use the hood just in case it does something. But I am not a cleanliness freak so I just paint over it all every few years. It's not as bad as my husband's former cigarette smoke, by a long shot!
re: coll
I call the non-ducted wonders Barbie hoods. I put up a 30" one over my 66" of cooking surface because I needed a hood to get my CO. Code here does not specify size, cfm or anything beyond a "hood", which IMO, is the sole reason those stupid, useless things exist. My 1500cfm, 10" duct behemoth would have required a make up air source which is the really expensive version of cracking a window. Because I prefer the free option, I played their game with the $59 Barbie hood that IIRC we didn't even wire and installed the real one after inspection.
re: splatgirl
If only I knew. Ours was maybe $700? It seems to filter somewhat, but not what I had in mind, for sure.
re: splatgirl
I only got it because I brought along my professional gas stove, so just considered it the price I had to pay. I didn't have any kind of vent at my old house, unless you count the skylite. Here, there is a window right next to the unit and I usually have it open when I'm cooking, even in the dead of winter. When I grew up in a cheap Levitt house, there was a fan installed in the wall high up by the kitchen door, with a little pull rope to turn on and off, and that would have been fine with me too!
It's a very nice looking hood, stainless to match my stove. Allure by Broan I think? It does seems to do something, has a charcoal filter and all that jazz. Unfortunately, in their haste to install they left it hanging by a thread or two, which I only found out last year (nine years after the fact). I saw it sagging and realized it was on the verge of falling down. I propped it up with 2 x 4s until I found a handyman to secure it. Unfortunately he didn't understand (I'm putting it kindly) and just grabbed the beam out from under it and it crashed to the floor. Now it has some major dents on the front, and both halogen lightbulbs had to be replaced at my expense. But he got it up good and secure so guess I'll live with it for awhile more.
re: Sal Vanilla
It took me three years, but I repainted every room and ceiling after washing them down with vinegar, as recommended by the paint store. Halfway through is when my husband had to quit smoking. How lucky is that? I shudder to think of the three previous houses and what was left behind. My house is so pretty now.
re: splatgirl
Ugh. So true. We recently sold our first home, which had this useless feature as well. Every time we would make bacon or fish on the cooktop, among other things, I would end up thinking to myself, "Well isn't this awesome. Nothing I'd like better than to keep *pushing* this smell into the rest of the house behind a wall of forced air." And then it would linger for the next 2 days.
Never been happier than to have moved to my 5 burner gas cooktop with downdraft that vents outside!
re: splatgirl
Non-ducted is the only kind I've seen in Sri Lanka and Singapore. And people look at me like I'm crazy when I ask why it's not ducted.
re: LMAshton
To me an overhead commercial hood ducted to the outside is one of those things that once you have it you never want to be without it.
One word of caution though is now many jurisdictions require a fresh air source into the house to replace the air being drawn out by an exhaust fan over a certain CFM.
hmmm... I don't seem to have a humongous problem with that sort of thing, and I have a crystal chandelier hanging in my kitchen over the "breakfast " (lunch and dinner) table, and it's almost a year since it was last cleaned well and it's not in serious need of it yet.
A lot of things play into how grimy your kitchen gets, and how fast it happens. The most critical factor is air flow in your kitchen (blame the architect and builder if it's bad), and how efficient a vent and hood you have. The second most critical factor is what kind of cooking you do. Obviously, if you mostly roast things in a full oven, you're not going to have a lot of airborne grease and grime, but even if you fry a lot, things like spatter shields and controlled heat can help keep the spatters from travelling too far. I even use a spatter shield over pots of soup and sauces when they simmer without a lid. Spatter shields are very effective at keeping airborne grease from escaping. However, the bottom line is that a GREAT exhaust system is worth its weight in gold! Plus a big roll of paper towels and a big bottle of Windex! My granite sparkles. '-)
can't say that it has wrecked my house in any way (probably because i NEVER do any deep fat frying), but i can say that it has wrecked much of my wardrobe over the years.
re: beevod
re: mwhitmore
re: mwhitmore
I love this reply, so true. I can't figure out why the kitchen always needs to be cleaned, but it's the same in every other room. It's a home.
re: mwhitmore
Well put, mw, well put!
We gutted our primary residence kitchen several years ago and put in a custom commercial hood that vents outside. The difference that makes is amazing. We turn it on anytime a burner goes on and it sucks out all the smoke, steam and greasy air out of the kitchen. Still get splatters on the range top, but we no longer have the film that covers the surface of everything in the apartment. Recently did the same thing at the weekend place. But I know that's not an option for everyone.
I think the basic under cabinet hood just recirculates the grease and spreads it evenly through your kitchen to allow a fine mist of stickiness to settle on every surface. Probably was designed by the makers of 409/Fantastic.
Venting outside and having a larger enough blower is the key.
re: Bkeats
That sounds about right. Our kitchen needs redoing. Unfortunately, the money gods are not smiling down upon us right now!
re: Bkeats
This is the very first thing I do when/if we ever buy a free-standing house. I renovated the kitchen in my co-op apartment several years ago and put in a recirculating hood (no possibility of venting outside), but it is 100% useless. A commercial hood and a direct vent to the outdoors is at the very top of my list of things that my next home MUST have (or at least have the potential to have)!
re: biondanonima
Make sure the motor is well up the hood.
re: biondanonima
I have a Vent-A-Hood that vents outside through an 8 inch pipe. I think it was well over $600.00 12 plus years ago when I installed it. Without a doubt the best thing I ever bought for the house. Like A/C, I don't think I could live without it after having it.
With a 2 story house, if the stove is located on an exterior wall and the ceiling joists run perpendicular to the exterior wall (usually do) and there is no plumbing above it, installation out the side above the cabinet line is not difficult and the short pipe run with 1 elbow is very efficient. A ranch is the easiest, straight up and out the roof.
I generally do a full blown top to bottom kitchen cleaning every other month to keep the build up from becoming permanent.
Solution - cook outdoors or in a separate building. That also protects your mansion if the kitchen catches fire.
re: paulj
My father's relatives (I suppose they are my cousins too) in the 'old country' who live in the village as opposed to the city, have summer kitchens. I suppose that if we did not have AC, this might be a tradition in more areas of the U.S. well. Are summer kitchens common in areas of the southern U.S. states?
re: John E.
In Chicago I saw a few houses, usually older bungalows more on the outskirts, with summer kitchens in the basement.
re: juliejulez
I grew up in a house (until age 8) with a kitchen in the basement, but it really was not a summer kitchen. The previous owner rented out the basement. There was access to the utility room by the owner, but not the rest of the basement. My parents did all of their canning using that kitchen (think white enamel over steel cabinets). When we moved, they really missed that extra kitchen.
re: John E.
Where I grew up in Pennsylvania, many old farms have/had summer kitchens. I don't know anyone that actually still utilizes them for daily cooking but I know some people keep an extra stove for canning in them.
Second kitchens in the basement aren't uncommon where I live. These aren't fancy houses, just people that entertain a lot and/or are avid gardeners and canners.
re: juliejulez
I grew up in Chicago, far northwest side, and we had an old stove in the basement (extra fridge and freezer too). That was used during the summer when you didn't want the oven to heat up the house. It was also used for extra capacity for large family holiday parties.
It was also common for some families, who had nicely remodeled upstairs kitchens, to keep that for show and do all the real cooking downstairs.
re: John E.
I live in NJ. Its possible but I have not heard of it. Just across the river in Philadelphia there is a company called Fretz which is a huge distributor of high end kitchen appliances like Wolf & Sub Zero to smaller retail appliance dealers. They have a massive showroom comprised of individual kitchens sporting the very best of the best. I believe they even have a TV studio there where cooking shows are filmed. If ever contemplating a high end kitchen, Fretz is definitely worth a visit.
re: Tom34
I live in the lovely Garden State myself and in Monmouth County I know of many places with "show" kitchens. I think that it's thrown in as a loss leader for excessive plastic surgery.
Personally, I wouldn't want to have a kitchen if I couldn't wreck it. Way I see it, I just can't trust food from a perfect home kitchen.
re: MGZ
I have only seen the shows a few times and can't remember. Visiting Fretz will make a serious cook drool. A good range and hood can be had for about 7k - 8k. If you love to cook & plan on staying put it could be $ well spent. Then you can fill in the rest of the appliances with Maytag or GE
re: hotoynoodle
When I mentioned show kitchens, I was referring to older homes that had more than once kitchen, not a kitchen that did not get used.
Got fed up and now if I deep fry I do it outside, saves my celing from yellow stains. Otherwise I just try to keep things clean, it"s better than starving.
re: catface1
I also pan fry steaks and fish outside if possible.
re: sandylc
I used to have a home based business, and it seemed like every time I made fish or curry for dinner, a client would call and want to come over.
re: kitchengardengal
Naturally. Ugh.
re: kitchengardengal
Better food than cat pee or some of the other alternatives though, right? Not that your house would smell of that, of course.
The flip side: with a good hood, the whole neighborhood knows what you're cooking! In my case they also know WHEN I'm cooking because mine has an external blower that is not exactly quiet. This would all actually be a little weird in neighborhoods where the houses are on 5 ft. setbacks like some.
re: sandylc
My mom likes to do fish on her foreman grill... and she takes it outside and does it on the patio!
re: paulj
My mother used to fry fish in an electric skillet on rare occasion. She'd put the skillet out on the deck so the house wouldn't reek for days. We could hear every dog in the neighborhood barking once that fish went in the hot oil.
re: Isolda
That's what I do when I occasionally fry smelt.
re: catface1
I have a deep fryer that fries with the lid closed. It has a triple filter that catches the grease. I put the filters in the dishwasher. It is a DeLonghi and the clean up is pretty simple.
re: catface1
I have a Delonghi Rotofryer, I guess it works since I don't have any issues deep frying. It has a regular filter plus a charcoal filter; I don't deep fry constantly so I change them every year around Christmas and I'm good.
I rent, so I don't have to worry too much about long term issues. We don't have any carpets or air ducts, the kitchen is tiled on the walls, and the kitchen has no windows (and therefore no curtains), so the kitchen itself isn't too bad. I do thoroughly scour the ventilation hood occasionally.
Mildew is probably the biggest issue, due to the climate. Even using a toothbrush, it's hard to get the dish drainer clean.
If I do every buy a house, though, one thing I would want is countertops that don't stain easily (or can be easily scrubbed/bleached).
re: tastesgoodwhatisit
Oh wow, where do you live? I have the same issue with mold and mildew. It grows on everything and grows very quickly.
re: tastesgoodwhatisit
This is a great idea. I usually bake or broil fish but recently got into pan-searing and finally learned about the salmon stench that many complain about. For a salmon lover, it's not too bad to me but it is quite strong and lingers for a looooooonnng time.
re: fldhkybnva
you need to buy fresher fish.
i pan-fried mackerel the other day and all i could smell after was the browned butter.
re: hotoynoodle
The fish is quite fresh and seems to only be with salmon. No other fish do I smell. Also when I bake salmon there is no smell, it's just the pan frying.
Yes, I am. I just cleaned out a cupboard of seldom-used glasses, and was surprised to find the front row of them filmy with what seemed to be grease. I finally figured out that the cupboard is just above the mini deep fryer. Apparently, the cupboard door has enough of a gap to let in the invisible grease vapors. Perhaps we should fry outdoors.
I was amazed a few years ago when I stood on a ladder in our kitchen to get an owner's manuel for our dishwasher. Our cupboards do not go to the ceiling. I thought it would be a good idea to put all of the appliance manuals into a zip bag and put it on top of the kitchen cupboard. The outside of that bag was so grimy with grease I could not believe it.
I just touched the cupboards above the stove and they seemed grimy. The others, not so much. Somebody must be cleaning around here.
re: John E.
re: sandylc
Do you have to tape the paper down?
re: John E.
Nope! We just throw it up there and hope for the best!
re: sandylc
Great idea!
re: chowser
Thanks. I would have been better if I'd proofread it!
On the contrary, we enjoy it.
In fact, we remodeled and tore down the wall between the kitchen and the living room. We now enjoy cooking and sharing with the family and friends, with a fireplace in the center of the main living room, dining, and kitchen area.
We have done this at two other properties we own. I believe that good to excellent ventilation is one key to success, as less settles to be cleaned later.
Cleaning ? Well that is something in our nature that we do out of habit. While we cook one of the sinks is filled with hot soapy water. Utensils and knives are rinsed, soaked, and hung to dry or toweled, as we go.
If it is not the counters and cabinets, it;s the floors or the windows. If not the windows, it is time to polish the pots and pans. This is a facet of home life we enjoy.
I clean as I cook. I love E-Cloth. It just needs water to clean everything. I have the E-Cloth mop too.
We used to say my mom got every pan in the kitchen boiling water. My sister and i were on clean up duty. I guess that is why I clean as I cook.
My DH and I were cooking at my niece's home last week. We were cooking for 19 people. She could not believe how clean and neat the kitchen was even as I was frying chicken.
re: Atomic76
One helpful Engineering rule to remember regarding Ventilation, is that for every 90 degree angle in a ventilation duct shaft, the airflow is reduced by 50 %.
One might think that the addition of a new vent hood will change everything in a kitchen 100 %. In most cases the difference is good, but still dependent on how easily and quickly is gets outside. But just by cleaning and perhaps changing the ducting, an existing vent hood may perform equally well.
If a kitchen vent hood is large enough to cover the cooking area, and equipped with a good, clean filter and powerful enough motor, then it should do the job just fine. But if there are a number of contortions going on in the ducting removing the exhaust air to the outside, then the cooking moisture and vapour in the exhaust air may begin to slow down and stagnate.
Looking at our kitchen during the first remodel, the ducting was found loaded with grease due to a few right angles and curves. I changed the ducting completely to one long angle, along with upgrading the hood, light, and motor. Instant improvement, and amazingly, more quiet.
We steam cook about every 3 days, but the key is getting a little supply air first from the outside, with the vent hood going second. No buildup, oil, or even much odor. The window does not have to be open much ( and when it is minus 10 c and blowing rain, sleet, or snow outside, believe me the window will be just barely open ) but you do have to supply something inside, and to pull the steam up with the exhaust outside.
Another consideration is that the pots and pans we use also have very heavy lids that keep the cooking moisture inside. What ever works.
I have experienced the problem you describe, when I've lived in a house with inadequate kitchen ventilation. I've lived in something like 17 homes over the past 25 years (I've moved a lot), and I've had every sort of stove, cooktop, and ventilation imaginable. My parents refused to live in a house without ventilation to the outside, and from experience, I know they were right.
I'm a Southern girl, so I fry. I deep fry, I shallow fry, I stir fry. And none of this is a problem at all if you have good ventilation to the outside. Even if you do not fry, you almost certainly do things like sauté onion, and that, as much as deep frying, will send up water vapor with tiny oil droplets mixed in, which is what gums up everything in the kitchen. The standard American kitchen comes with an over-the-range microwave, and the "ventilation" provided just sends the air/water vapor/oil droplet mix through a coarse filter and back into your face. The filter is not adequate to remove the oil, which makes the grimy film on everything.
As far as outside ventilation goes, I've had overhead hoods (several), and downdrafts (several), and while the overhead is generally more efficient, the downdrafts can work quite well if they are properly installed (I have one now). The key is to USE IT!!! Many cooks may have ventilation but do not use it because of the noise. So once you have good ventilation, you have to remember that it doesn't do you any good if you don't turn that vent fan on.
i know what you mean - i like the idea of cooking lots of things - but really dislike the smell of bacon and esp toast and onions and grease and curry and fish --- that doesn't mean i don't make all of that - it's just in these modern "open plan" homes with those huge high ceilings (great room?) - the smell is everywhere. and the dirt too. You're right - it is like old yellow glue. Talk about "restaurant impossible"
my fav kitchen is outdoors - have at it! (depends on climate and season of course). We have fun with that outside kitchen.
We remodeled a few years ago and our very first kitchen purchase was a 1200 CFM externally-vented range hood. Weird but we probably actually designed the kitchen around that freakin' hood.
We also chose hard, scrub-able surfaces including white-painted cabinets that actually ~show~ dirt (gasp!) so we can see the drips and spills and deal with them ASAP. No curtains or rugs in my kitchen, which is also very old-fashioned in that it can be closed off from the rest of the house (no food odors in the living areas).
SO and I both worked food-jobs in HS, so we are both familiar with the closing-time steel-wool scrub-down.
Sometimes I wonder how long the super-open concept popularity will last as folks deal with fish odors and stale grease smells wafting into the living room. Just not that appealing to me.
I made a Zuni roast chicken last night at 475 F and the next meal in the oven, which I forgot to clean, was a 2.5 inch rib eye at 500 F. I kept chuckling thinking of this thread. The grease splatter not once but twice all over the oven and the countertop and places I still am discovering is nearly as impressive as the smokehouse that the steak created.
On a light note, when I saw the title of this thread, I thought to myself, "Yeah, it sure as hell does when my husband is the one cooking" - haha
I am a "clean as I go" cook, and my lovely husband couldn't be further from it...
re: MGZ
ah! i remember your scallop project!
i live in a loft, with all the appliances and sink in one long row. wooden cabinets, 150+ years old wooden floors. butcher block counter top.
the cabinets and floors "show" dirt, grease or grime so get wiped down all the time and the counter gets a mineral oil treatment every so often to stay in good shape.
i windex the stove top every time i cook and it still looks almost new.
i also clean as i go. with one sink and not tons of counter space, i can't pile up a million pots and bowls without making myself crazy.
if i am doing lots of cooking, i open windows for a cross-breeze and don't have odor issues.
i don't have drapes because they collect too much dust and street dirt when i open the windows. they also would hold odors.
my last loft i had open shelving built in my kitchen. my china and glassware looked beautiful, but it got so greasy and grimy. ugh. never again.
There is such a devise as a grease screen. It's round with a handle and it lays across a skillet or frying pan preventing the grease splatter from making a mess on the stove or cooktop. We have had one for years, and it works well.
re: ChiliDude
I would not trade mine for anything--best $10 I ever spent.
re: ChiliDude
Yes, everyone should have one. I call it a splatter screen, but it's the same thing. Even with good ventilation to the outside, having one of these will help a lot to filter the oil out of the water vapor, before it even gets to the vent hood.
re: ChiliDude
I tried a splatter screen, the food ended up steamed instead of fried
re: ChiliDude
CD, is there a particular brand and model that you recommend? It sounds like something I could use.
Yes. We have no hood on our stove, the counters are stained, the walls are stained, our pots and pans aren't in cabinets so they get dusty, and the wood floors have ground in dirt. We clean and disinfect, but results aren't easily apparent. We rent so my motivation to get everything spotless is low. Now it it was my apartment I would add a ventilating hood, tile the wall behind the stove, move the dishwasher away from the wall, add a splash board to the wall behind the counters, add new wider countertops, build some cabinets for our pots and pan and refinish the floors.
I designed our kitchen to be a working kitchen that allowed for semiprofessional cooking, durability & ease of cleaning.
I put in a light commercial 2 motor hood with an 8 inch vent pipe straight up through the roof. Best investment I ever made. After 12 or so years of heavy cooking, the ceiling in the kitchen is as white as the day it was painted. Food also tastes better when the house does not smell like it when you sit down to eat. .
Put in granite counter tops and travertine back splashes which I soaked with sealer every day for a week. Sponge with just warm water and a little cinch removes everything with just a wipe.
Floors are heavy duty porcelain ceramic tiles from a tile supplier, not big box store builder grade. Grout is sealed. No cracks or stains. Steam clean with a Bissell steam vac every few months.
Cabinets were selected with specific storage needs keeping the counters free of clutter, especially around the stove where there is only 1 round stainless container on the counter with cooking utensils in it. With clear counters, grease spatter is a 30 sec wipe up job.
re: Tom34
my counters are clutter-free as well. 2 containers for utensils, a salt cellar and a pepper mill. everything else is stored. unlike my b/f's kitchen which has a toaster, a toaster-oven AND a micro, plus all sorts of condiments, all on the counters. i am always having to wipe them down. meh.
re: hotoynoodle
Agree, cluttered areas tend to go many cooking cycles before cleaning and stuff gets hardened on and nasty. After a while its almost impossible to get things completely clean when that happens.
Yes. I rent half an old home that has been split into a duplex. I love it for a variety of reasons (including a magic chef apartment sized oven that is my age, yet keeps perfect temp). But the lack of a hood or exhaust fan makes keeping things as clean as we'd like impossible. I don't even consider frying, but sauté, roasting and anything with a curry spice need to be carefully considered vis a vis ability to open windows and place fans. As long as we can keep it sanitary I'm okay.
It's definitely an issue, which is why non-cooks prefer electric ranges, I think. "Oh they're messy, I don't like them" is what I hear fro my friends who wouldn't know a chive from a pineapple.
re: EWSflash
i know someone who uses his oven to store his shoes!
re: hotoynoodle
So do his cookies smell like feet, or do his shoes smell like cookies ?
re: SWISSAIRE
re: EWSflash
While I do not prefer my smoothtop electric for cooking, I will say it's much easier to clean than any gas range I've ever had.
re: juliejulez
We have the same experience. What I would like is the best part of gas and electric ceramic top which seems to be inducction. I still intend to buy a portable induction burner to try it out.
re: John E.
SO and I will eventually build a home, and I might go with induction there, because we will be on propane and I would imagine it would get expensive. So induction is probably our best route. The main thing I dislike about the electric is the inability to control the heat instantaneously like you can with gas.
re: juliejulez
"Inability to instantaneously control heat".......I think this is "one" of the factors that led to duel fuel ranges, flame on top, electric in oven.
re: hotoynoodle
I would wreck that sort of thing instantly,,
re: hotoynoodle
My Dacor is all gas with infra-red broiler. Stainless top with continues grates makes for easy cleaning. Once a year cleaning with commercial stainless cleaning pads makes it like new. I have issues with Dacor but not the concept. We use the Dacor with the commercial ventilation hood for heavy cooking & the electric wall oven (no exhaust hood) for light baking and warming. Very convenient to heat up food guests bring.
My brother had a smooth top & then Married an Italian girl who loved to cook. Smooth top met the landfill shortly after their honeymoon and they have sported a gas top ever since.
re: juliejulez
The way I see it, with gas you can have instant heat control, and with electric you can use residual heat to your advantage.
Also, gas smells terrible. And I have the idea that gas doesn't get as hot as electric - ? For example, TV chefs using gas stovetops often instruct me to use high heat in situations where my electric stove on high would incinerate the food or even start a fire, such as for popcorn.
Gas is certainly nice for toasting tortillas and roasting peppers, though.
re: sandylc
I'm getting used to the electric. My previous stove was a Viking range so you can see why it's been a rough transition :) My biggest issue is when you need to boil something, and then take it down to a simmer quickly... that's pretty much impossible to do on an electric unless you move burners. Also hard when you're cooking a piece of meat and it's browning too fast... can't just turn the heat down to slow the cooking down.
And yes, I miss the gas for toasting tortillas. A flour tortilla with a bit of butter and cinnamon and sugar is my favorite nighttime snack. I have to do it in the microwave now.
re: juliejulez
Going from a Viking gas to electric is enough to make one cry :-(
re: Tom34
I am scared to move, although we will eventually have to. My husband and his friend actually moved our Viking to the new house last time, but those days are over now. I don't think you could pay someone to do that hard of a job. But I will probably stick with gas or propane at least.
re: hotoynoodle
Entry level Vikings start around 5k so a couple hundred is probably worth it to move it depending on condition. In a rental, many would have sold it for a couple grand and slid a $50.00 craigslist junker in its place :-)
re: Tom34
We got it in the early 90s, my husband called around and found someone willing to deliver and install for a bit over $2,000. Probably out of business now! Then there was some kind of truckers strike and we had to wait a few months, luckily in the meantime we had the quirky electric the previous owners left . When we moved, we got a dented Sears electric at their "junky dept "(can't remember the real name of the area) for $100, and didn't get any complaints. As a matter of fact, now that I think of it, the guy who bought the house was very scared that we had a propane tank out back and it was in the binder that we had to have it removed before closing.
I have a feeling though, if we move it will be out of the area, so the lucky new owners will get to enjoy our treasure, if they wish. Piano movers are good to keep in mind though. I don't think the new Vikings are as good? But I'll cross that bridge when I come to it.
re: coll
A friend has a Viking that I think is 6 foot long with I think 8 or more burners and 2 side by side ovens. Very, very nice. I think the outside vented hood costs 1/2 as much as the range :-)
There are quite a few co's making high end ranges these days. Some have sealed burners, some not. Some have a round flame pattern & some have a star pattern. I have seen some good threads on this site evaluating them.
Most people who own Viking / Wolf / Dacor / or other high end ranges either do so for show or they are cooking fanatics. Being on this site my guess is, like me, your the latter and your going to miss that bugger.
re: coll
Yeah the Viking I had was in a rental! I was so sad to leave it, and the entire kitchen really, it had just been redone beautifully before I moved in.
To bring it back on topic of cleaning... the only thing I didn't like about that kitchen was the solid glass backsplash. Had to clean it every night since it was shiny so even the tiniest splashes of stuff made it look bad. Looked great when it was clean though.
re: juliejulez
Ah, you make excellent points, too. I have done the two-burner thing.
I often refuse to use our hoodfan because the noise it makes drives me bonkers. So the smells sometimes get cooped up in our bedroom or the livingroom if I cook something rank smelling like cabbage - which is not at all rank until later when I go into said rooms and get all outraged and blamey with the dog and husband over their... odoriferousness.
Me plus the kitchenaid plus fliur or powdered sugar = cloudy comedy and thena fine film over anything in the kitchen which will build up until I clean for company -when I spend the day exclaiming and sputtering about the filth that the husnad and dog make.
I see a sad pattern. Poor things.
I personally don't think people should cool inside the house, I grew up in a house with a lot of people and my grandma cooked (most of the time fried) 3 times a day, I would always walk out of my house smelling like grease, my parents house is full of grease all over the walls and cabinets. Naturally when I bought my own house I wanted to make sure it does not smell like grease, luckily my house has a back porch connected to the kitchen so I cook everything on the porch with a propane stove and my house is grease free and I don't have to worry about lingering odors. People don't realize how much cooking effects the cleanliness of your home, no matter how much you clean as soon as you cook all the cooking particles float in the air and land everywhere all over the house.
re: Leng73
Is that porch one of those 'outdoor' type porches or is it a 4 season porch that is heated?
re: John E.
I live in California so I can pretty much cook on my porch all year.
re: Leng73
Yeah, it would not work so well at -10 with a winchill of about -35 degrees.
I remember when I grew up out on the prairie when we had temps of -35 and windchills of -100 degrees farenheit. That's probably why the interior of the U.S. was the last to be settled. that and the 100 degree temps in the summer.
re: John E.
Most people in California do not even know what a windchill reading means. :-)
re: John E.
Thats cold!
re: John E.
I once visited Grand Rapids, MN in January (stupid) and overheard two people comparing what their thermometers said that morning - in the fifty-plus below zone.
I always say that it's really cold when you take a deep breath and <gross reference coming> the contents of your nose freezes.
re: Leng73
re: PinchOfSalt
Like where it regularly gets to -30 or -40 and with the windchill, it means that your flesh is frozen in a matter of seconds. Most of my life I lived in places like those. Cooking outdoors? No.
Yes, it is very small and was never intended for a long term resident (apartment converted to condo). I am a klutz and my cat is a messy eater and will remove his bowl from any mat or rug I put down. I spend at least one afternoon/evening a week scrubbing it down. Then it gets dirty all over again because every surface is used and misused. It wrecks my house because I seem to spend a lot of energy cleaning it and the rest of the place is neglected. Thanks for posting this question (I realize it is an older topic) this has been very cathartic.
re: free sample addict aka Tracy L
Ha. Pets will do what they will do. We have two doorways between our kitchen and living room, and out dog used to take a bite of his food and then walk out one door, stroll through the living room chewing, then go back into the kitchen through the other door to get the next bite. He did this the entire time he was eating. Sort of like a human having supper while on the treadmill...
In NYC it's hard to find a kitchen that has proper ventilation. Microwave range hoods and range hoods with carbon filters that don't vent outside just don't cut it.
When I cook, especially curries or if I fry, the smell just lingers and lingers.


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Medical School: University of Nebraska College of Medicine
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Specialties: Pediatric Gastroenterology


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About this title: Arista had made it clear they would not accept any concept albums from the Kinks, and Sleepwalker, their first effort for the label, makes good on the band's promise. Comprised entirely of glossy arena-rockers and power ballads, the album is more of a stylistic exercise than a collection of first-rate songs. Davies contributed a handful of fairly strong songs, highlighted by the exceptional "Juke Box Music," which sees Ray in a shockingly resigned frame of mind, claiming that rock & roll is just rock & roll, and nothing ...
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2009 Torbreck The Steading (In Store Only)
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Size: 750ml
Type: Red Wine
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"Blended of Grenache, Shiraz and Mataro, the 2008 The Steading gives a deep garnet color and aromas of warm mulberries and dried plums with an undercurrent of spice box, sandalwood and kirsch. Very full and generous in the mouth with a good amount of enlivening acidity, it is displaying mature, dried berry and spice flavors textured with a medium level of velvety tannins and finishing long. Drinking now, it should remain good to 2016+."
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Buenos Aires - Argentinian football legend Diego Maradona attended the funeral of his mother at a private ceremony in Bella Vista, north-west of the capital Buenos Aires on Monday.
Maradona, 51, left the United Arab Emirates, where he is the coach of Al-Wasl, on Sunday to be at his ill mother's bedside, but was informed that she had died while en route.
Around 20 people attended the burial at a private cemetery 30kms from Buenos Aires.
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Maradona had received a phone call from Argentinian President Cristina Kirchner and was visited where he was staying in Buenos Aires by famed actor Ricardo Darin, the 2009 US Open champion Juan Martin Del Potro and former Argentinian international striker Martin Palermo.
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Ajax Amsterdam! Time for him to spread his wings!
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