Okay I'm so curious - in the bumper that plays in the beginning of the show we hear "there is NO SUCH THING" and it sounded like Larry David's voice to me. Is that clip taken from a curb episode? I tried to Google but did not find any curb episode. Is it even Larry David's voice?
First of all, I want to say how happy I am for having found you. You three are awesome, entertaining and the research is very interesting. I find myself LOL many times while I am listening to NO SUCH THING!
With this episode on how to load a dishwasher, I find I have to express my opinion.
I am a 65 year old woman with three children and 4 grandchildren, and one who has owned a bed and breakfast for the last 7 years. Needless to say, I have done a lot of loads of dishes in my life, plus I am a clean freak.
These are my obeservations and suggestions on the subject on the proper way to load a dishwasher:
A. Always rinse food from dishes, glasses, cups, ie. everything going into the dishwasher.
If you do this first step:
1. Food won't dried on your items.
2. You can run the cycle for less time and you will end up saveing money on your electric bill.
I am on the budget plan with my electric company, 8 months prior to their yearly review of how much I have spent on energy, I started running the dishwasher on the 40 minute cycle vs. the 2 hours 20 minute cycle. When my new monthly payment for the upcoming year for the budget plan came, my bill had gone down $57 dollars. In a year that is $684 dollars of savings.
Moral of my experience: take extra time rinsing dishes and save money.
B. Forks, spoons and knives need to go with the bowl, tines and cutting edge down. That way when getting utensils out after the cleaning cycle is done, you are picking them up by the handle instead of on the area that are going into people's mouth. A lot more hygienic this way.
Having said all that, I would like to propose a topic for you to investigate.
Why do fine dining restaurants have eliminated salt and pepper shakers from the tables?
Do chefs are so arrogant that they don't want anyone altering their food?
As a patron I feel it will be disrepectful to ask for salt or pepper, specially after the chef has come by to ask how everything is. This leaves me unsatisfied with my food if I thought my dish was under salted or flavored.
This happened to me last night. I had ordered fish and fries at this very nice, upscale restaurant in our area. The chef stopped by a few times (early Monday night, the restaurant was not too full) and I felt ackward even having the though of asking for salt but the fish really needed it.
Anyways, it would be great if you can interview a few chefs to find out.
Okay I'm so curious - in the bumper that plays in the beginning of the show we hear "there is NO SUCH THING" and it sounded like Larry David's voice to me. Is that clip taken from a curb episode? I tried to Google but did not find any curb episode. Is it even Larry David's voice?
will neither confirm or deny if it is LD's voice 😉 but I will say it is not from an episode of curb
Hello guys,
First of all, I want to say how happy I am for having found you. You three are awesome, entertaining and the research is very interesting. I find myself LOL many times while I am listening to NO SUCH THING!
With this episode on how to load a dishwasher, I find I have to express my opinion.
I am a 65 year old woman with three children and 4 grandchildren, and one who has owned a bed and breakfast for the last 7 years. Needless to say, I have done a lot of loads of dishes in my life, plus I am a clean freak.
These are my obeservations and suggestions on the subject on the proper way to load a dishwasher:
A. Always rinse food from dishes, glasses, cups, ie. everything going into the dishwasher.
If you do this first step:
1. Food won't dried on your items.
2. You can run the cycle for less time and you will end up saveing money on your electric bill.
I am on the budget plan with my electric company, 8 months prior to their yearly review of how much I have spent on energy, I started running the dishwasher on the 40 minute cycle vs. the 2 hours 20 minute cycle. When my new monthly payment for the upcoming year for the budget plan came, my bill had gone down $57 dollars. In a year that is $684 dollars of savings.
Moral of my experience: take extra time rinsing dishes and save money.
B. Forks, spoons and knives need to go with the bowl, tines and cutting edge down. That way when getting utensils out after the cleaning cycle is done, you are picking them up by the handle instead of on the area that are going into people's mouth. A lot more hygienic this way.
Having said all that, I would like to propose a topic for you to investigate.
Why do fine dining restaurants have eliminated salt and pepper shakers from the tables?
Do chefs are so arrogant that they don't want anyone altering their food?
As a patron I feel it will be disrepectful to ask for salt or pepper, specially after the chef has come by to ask how everything is. This leaves me unsatisfied with my food if I thought my dish was under salted or flavored.
This happened to me last night. I had ordered fish and fries at this very nice, upscale restaurant in our area. The chef stopped by a few times (early Monday night, the restaurant was not too full) and I felt ackward even having the though of asking for salt but the fish really needed it.
Anyways, it would be great if you can interview a few chefs to find out.
Yours Truly,
Cynzia Sanchez