Shel_B

No, napkins aren't tissues, certainly not cloth napkins. The poster was, IIRC, talking about paper napkins, and he was describing a situation with his wife. Couples who've been together a while needn't stand on ceremony. OTOH, such behavior at a dinner party might be considered rude or boorish, but then again, it depends on the people involved. One thing about eGullet that's so nice is the ability to glance into people's lives and preferences. There's such a wide diversity of people here. We all have different customs since we hail from different backgrounds. I love it. I'm from NYC, and I wipe my nose on my sleeve. Don't need no stinkin' napkin. Ya got a problem wit dat <LOL>

No napkin rings at either house.

Nope - all my things go into a large hamper and are washed by color and material, and I use different detergents appropriate to what's being washed. Don't really have room for separate laundry bags anyway. Shirts are professionally laundered ...

NSF - National Sanitation Foundation. Certifying authority that covers many different areas regarding health-related categories of products. California Unified Retail Food Facilities Law (CURFFL) calls for most equipment and kitchen tools used in commercial operations be NSF certified. It is not necessary for home kitchens. The reason it appeals to me is that the certification means that if you clean the item to the MFG standards and do that cleaning in a 3-part sink (wash - rinse - sanitize) that the construction of the item will allow it to be properly cleaned and not harbor bacteria and such. This is my layman's explanation. Where this really comes into play for me is in the volunteer renaissance feast kitchens my DW and I lead. While we have no legal requirement to follow CURFFL (we don't sell to the public, we feed volunteer re-enactors) I figure that for the health and well-being of the re-enactors following these laws as best we can helps keep down the prospect of ever being the source of food poisoning. Also, by and large, NSF items are easier to clean up because of the attention in the designs to not having crevices and such for food bits to get trapped in. The fibrox knife has no real places that food can be harbored in, whereas the clad-tang handles sometimes can have them. Going back to the ren faires issue, I supply the cooking gear we use and so I have personal control over whether that gear is NSF-rated or not. In my home kitchen I am not as hung up on NSF but most of my pots & pans and my mixing bowls are NSF-rated. Knowing what I do now I also am more particular about my hand-held kitchen tools. I look for construction that looks like it probably could pass the certification process. Subjective, I know, but still important to me. And with the arthritis in my hands, anything that is easier to clean is a bonus and of course that is in keeping with the topic at hand. Thanks for the great explanation. Looking at the fibrox and the rosewood knives, the difference was clear. It's a difference in knife construction. But that doesn't mean that the blades are different, or does it, and if so, in what way are they different. After all, I want to do right by my arthritis ....

It's been a while since I've shopped at WF, but no because of the pricing. Since moving a few years ago, it's no longer very convenient to shop there. However, in my general area, there are at least two supermarkets that are substantially more expensive than WF, so I agree, the "whole paycheck" thing is, at least in my area, inaccurate. Further, WF does carry some items I can get nowhere else but on line. I believe that a lot of people shop and look for the lowest price. That ain't me. I look for the best value - sometimes that equates to the lowest price. Some people opt for convenience as a matter of course, regardless of price.

<LOL> You're a stitch! No, if I'm at her place and she has a few things for me to launder, I'll just throw 'em into my bag and take 'em with me. No extra driving, no wasted gas. In fact, we live close enough that it's not at all difficult to walk to one another's house. Often I take public transportation. A bus stops right in front of my place and lets me off right in front of her place. And, when the mood strikes me and the weather's nice, I'll ride my bike over to her place. No wasted gas, no extra trips in the car. As for reusing napkins, many people use 'em more than once. Just read some of the recent postings in this thread. The preoccupation people have with germs is difficult for me to understand.

I hadn't noticed that difference. OK, what's NSF and why should I care about it? How does it make the blade different than a non-NSF blade?

I have a few Victorinox Fibrox knives. I just bought a 6-inch chef knife from Swiss Knife Shop, but I couldn't help myself; I got one with a rosewood handle. Same blade as the Fibrox, though ...the rosewood looked so nice, I just couldn't pass it up.

Another interesting tip. As it happens, I have an almost unlimited supply of nitrile gloves, and they're free. Want some?

Just wondering why not? Philosophical reasons? Environmental reasons? Other ....?

Very cool idea! I'm on board with it ... definitely my style!

We use cloth napkins. I have a couple of sets with matching place mats as well as some odds and ends napkins accumulated from who-knows-where. Sometimes I use small hand towels or dish towels (when eating by myself). Toots has a variety of cloth napkins, some of which she made. Cleaning them has never been an issue for me, and Toots, like you, sometimes has problems, but then she'll give me her napkins to launder. I'm much better at doing laundry than she is. I suppose getting them clean depends on a number of factors: what you ate, their material, how well you handle laundry tasks, choice of detergents, etc. I replace the napkins after a couple of meals, depending on how much they've been used. Sometimes after one meal, sometimes after several. With guests, always fresh, clean, pressed napkins and place mats. The idea of using paper napkins or towels seems so wasteful, especially around the house. Just throw 'em in the laundry with other things you're washing.

Saw some in the local Goodwill less than a week ago ...

This afternoon Toots asked me if we could cook and eat the uncarved Halloween pumpkins to which we have access. I recall having been told, or read somewhere, that these pumpkins are not very good eating, although the seeds are nice when salted and roasted. What's the deal with the meat? Is it good to eat? How might it be cooked to best advantage?

Why "expensive" knives? What is an expensive knife? Can you provide examples? How does using such a knife reduce pain and discomfort in my hands?

Don't know how good it would be for my hands, never having used one, but it will sure come in handy every now and then. Several times a year I encounter difficult to remove jar tops ... Thanks!

Interesting idea ... might be worth a try when I make my next batch ... if I have some brandy around. Thanks!

Mushroom dashi seemed inappropriate for the stew or soup I was making.. Yes, I've used dried shiitake mushrooms. As noted above, "I thought about adding some dried shiitake, but decided against it as I had other plans for those that were in the cupboard."

So, where do you get these things? What are they called - did I miss that? I'd like to see one in action ...

Thanks! Don't need that now, but someday ....

Why buy cheesecloth? I already have a dozen or so old T-shirts that I can use, they're washable and will last a long time. The T-shirts are handy, folded neatly in a drawer and nicely stashed inside a plastic bag - they are there when I need 'em. I like the T-shirts because they're much less messy to deal with because they're thicker and not so flippy floppy all over the place, easier for me to spread out or fold over. What will cheesecloth do better than the T-shirts? Thanks for the offer, but I need some socks more than I need cheesecloth <LOL>

I've used women's fine denier stockings (but I'm not telling you what for!) I always run the dried mushrooms under the cold tap before soaking them. Much, but not all, of any foreign material is on the surface. But I still strain before using them. I usually coffee filters, but have seriously used stockings on occasion I think the trick to that deep flavour is to use a lot more mushrooms than you think you are likely to need. I tend to chop them very finely and always add some rehydrated porcini or shiitake or whatever along with their strained soaking water You're right about using more mushrooms - I used a bunch more than I thought would be needed, and while the result was good, next time I'll probably double the amount. I thought about adding some dried shiitake, but decided against it as I had other plans for those that were in the cupboard. Thanks for the suggestions.

andiesenji, I was hoping to hear from you. I recalled you mentioned you had arthritis, and with you knowledge of gadgets and kitchen items, it seemed you'd have a few ideas. An electric jar opener! Wow! I thought about that a couple of times, but never thought such a thing existed. That would come in handy. I'd completely forgotten about those wall mount can openers. We used to have a Swingaway ... that, too, would come in handy, and I know just where I'd mount it. I hate electric can openers. Thanks for the good ideas and for jumping in.

More than a year ago, I got Toots a bottle from these folks: http://www.kleankanteen.com/products/klean-kanteens.php I got tired of her using and reusing those plastic bottles - yecch! There are several sizes, a variety of colors, a few different tops to choose from, insulated and non-insulated. She's been very happy with her bottle, carries it with her every day - uses it in the car, it fits nicely into her purses, and into that pack thing some people wear around their waist, takes it to the theater, hiking, camping. The insulated one allows for hot and cold contents, though she uses hers mainly for water.

I don't understand how they work. Would you be kind enough to explain ... ?