3 Front Loading Washers, Under $1000

 If you’re looking for the best buy which one is it? 

How do you know what goes into a good washer? Do you do research? Do you ask friends? Do you ask Facebook (haha). For us, we compare and contrast to see how models stack up against one another. This week we are taking a look at three different models under $1,000. We're going to walk you through what's the same and what's different between all three of them before we tell you which we think is the best bang for your buck. The contenders for this week are all front load washing machines. Our contenders are made by Electrolux, LG, and Samsung. The specific models are as follows: the Electrolux EFLW317TIW, the LG WM3400CW, and the Samsung WF45M5500AW. 

It’s Like Looking In a Mirror! 

(Ok, maybe not) 

Let's start off with what is the same - before we go seeing what makes these three washers so different. 

All three of them are energy star rated. 

All three of them are stackable. 

All three of them come with a one-year warranty. 

Their dimensions are almost the same at 39 inches high, 27 inches wide, and 31 inches deep, with Samsung being the only outlier at 35 inches deep instead. 

Not one of the three of them connects to Wi-Fi. (Which, if you've read our posts regarding the Internet of Things or how your Samsung fridge can be dangerous, this might be a good thing.)

Where Are The Washers Different? 

Energy Efficiency - 

How much energy does it take for these to do the ‘standard’ wash, consisting of a warm wash and a cold rinse? In energy efficiency, both the Samsung and the LG are highly rated, with the Electrolux lagging slightly behind. Given the current prices for electricity in Texas, this matters greatly to us in suggesting the best option for you. The LG’s rating is affected by their focus on Cold Wash technology, ensuring that cold water washes as well as warm does. 

Water Efficiency -

Their water efficiency is a mix of how much water they take to wash a standard load and how much water it wrings out afterwards. Both the Samsung and LG are given five stars; again the Electrolux lags behind a step at four.

Noise Rating -

This one is important for those of us who live in duplexes or split homes, or if you live in an apartment and have to supply your own washer. (Or if you’re just like our blogger and sensitive to loud sounds.)  Ratings are based on how loud the washers are during all three stages of a wash: fill, wash and spin. We do also recognize that the amount that a washer vibrates is going to affect how much noise it makes. Once again the Samsung and LG are tied at 4 stars out of a possible 5. Samsung has taken time to include ‘VRT Technology’ to reduce the amount their washer vibrates. LG, on the other hand, has engineered theirs for both vibration and noise with proprietary terms like “LoDecibel™ Quiet Operation” and “ TrueBalance™ Anti-Vibration System.” The Electrolux, though, only has two stars. Listening to this is not quite as bad as having nails on a chalkboard - but very surprising in terms of just how loud it can be. And that was without having a dryer stacked either above or below it.

Vibration -

This ranking was based on how much the machines vibrated without having any support underneath them or anything to muffle them. Once again, we see that the LG washer and the Samsung contender are tied at four stars. The Samsung boasts “an innovative tub design and special sensors [to] keep heavy loads balanced even at high spin speeds.” The Electrolux is rated at a respectable three stars, but combined with the noise score, you would be forgiven for thinking it's a much lower rating.

Bonus Features -

Those of us who have to deal with very professional workplaces know that dry cleaning bills can be a hassle, and they stack up quickly. Many different companies (not just the three reviewed here) are now offering steam options on their washers. However, out of the three washers reviewed in this post, the only one that does offer a steam option is the Samsung. 

Gentleness -

For us, this was a very important factor: how well do the washers treat your clothing? The Electrolux was only given one star. This is a machine that is going to rip your cottons apart - perhaps not feed it anything more delicate. The LG model was only given  three stars, which is actually it's lowest score out of every facet we’ve looked at. The Samsung washer rated the highest (AT ZYX STARS?) -  which we found surprising, given some of the earlier stats. Perhaps their vaunted ‘diamond drum design’ has done them some favors. 

Our second to last, but certainly most important to us, is customer satisfaction. We rated this based on how often you're going to have to repair the washer within the first five years, barring an extended warranty or service plan. LG has five stars. Given the amount of work that they put into their products, we aren't terribly surprised by this one. What did surprise us was that the Samsung and Electrolux both ranked at three stars. 

Last of all, let's take a look at price. The Electrolux is going for $765. The LG is going for $720. The Samsung is going for $910 at a sale price as of this writing..

Comparing all of these things, we feel that the LG is your best bet for a front loading washer. Based on all of the different numbers we’ve crunched here, we feel that it's a solid buy if you're looking to spend under $1,000 on your washer. Whether you're looking for a temporary model until you can afford the washer of your dreams or whether you're looking to furnish a rental property, the LG is a solid model. Its energy efficiency, water efficiency, noise level, vibration, and how it treats your clothing while still cleaning properly all make it a good bet.  Most important of all is the high customer satisfaction rating. Although it sounds counterintuitive, we here at Appliance Rescue Service want our readers and our patrons to have their homes running in tip-top shape. And if that means you don't have to call us because you've purchased a fantastic washer, then that's okay.

We feel that the Samsung is an acceptable secondary option - although given its current ratings, we don't feel that it's worth its price tag. If that comes down in the future, or if you might snap it up at a clearance event, then we might reconsider. 

Do you have any experience with these models? Do you disagree with our opinion? Would you like us to assess another characteristic next time? Let us know over on our Facebook or in the comments below because we'd love to hear from you. Don't forget: if your current washer is giving you trouble and you don't want to replace it, you can always give us a call. We'll help you get it back up and running. You can make an appointment on our web page or give us a call at (214) 599-0055.

Bringing In The Smells Of Fall

It’s finally here and now your home can smell like it! 

Summer took forever didn’t it? Thankfully fall is finally here and that means cooler temperatures are coming! While we’re waiting for said cooler temps though,  it might help if we make our homes smell like fall. It’ll keep us happy while waiting for the weather to catch up at least. After all, smell is a human’s most powerful sense. 

Rather than layering new smells over the old, let’s take a moment to clean up. New smells will eventually fade and then you’ll be left with the ones you were trying to disguise. 

Getting Rid of the Bad 

Rather than starting with the most obvious point, the kitchen, let’s go elsewhere.  

Have you checked the humidity levels in your home? While yes, we live in Texas, your home can still trap moisture, whether that’s from showers, cooking or even plants. Go through your home with a hygrometer to measure the humidity. For any rooms that feel damp or where the walls are noticeably damp to the touch, consider using a dehumidifier.  

What about wall-to-wall carpets? Not only is this trend in kitchens and bathrooms outdated, it can rap smells and moisture. A runner or strategically placed carpets can be great alternatives. Wall-to-wall is asking for trouble in these spots though. Start by laying down a layer of powder deodorizer and vacuuming that up. Then, if you want to make a change down the road you can put in hardwood or tile and some rugs. 

Lets move around the rest of the house even as we continue to look at soft surfaces. Couches, beds, linens and curtains. All are areas that trap smells. 

Wash what you can and spray what you can’t with a deodorizing spray. We’re going to suggest one with a neutral smell rather than a scent, this way you don’t overwhelm your nose later. 

Finally let’s move on to most obvious sources of bad smells. 

Garbage cans, diaper pails, litter boxes and pet beds and finally your garbage disposal. 

Empty them, scrub them, run vinegar through the disposal, and put a packet of silica gel at the bottom to absorb moisture and odor. 

Lie back and bask in the clean and neutral scent of your home! You’ve done the hard stuff, now let’s get to the fun part. 

… To Layer In The Good

Let’s start by opening up the windows. While this isn’t always possible during the day (we know we need our AC still,) if you can open them just an inch at night, you’ll get lots of benefits. Not only will you get a great  cross-breeze to cool your home, you’ll also bring in scents that will last most of the day. 

Some examples we’ve smelt in our neighborhood at this time of year include: 

-Woodsmoke

- Leaves

- Wind 

Those last two might sound very vague, but there’s a difference in them that only happens during fall. It’s an undefinable scent that if you know it, you’ll always pick up on it. 

From here let’s move on to building the scent of your home. We’ll start with a spray that you can use on your soft surfaces. 

If you have a specific scent that you love, why not carefully mist it throughout? (We say carefully because you want the smell to be pleasant and light, not ‘punch in the face’ overwhelming.)  This recipe can be scaled up or down, depending on how much area you have to cover. 

½ cup white vinegar

½ cup rubbing alcohol

1 tsp cornstarch

20 drops  of your favorite essential oil or blend. 

Note: Make sure to shake well before each use and test on a small area before spraying the full surface. 

Stove Top Potpourri 

Next up is a staple in the north, simmer pots. A simmer pot is a small pot of water that you put to low heat (hence ‘simmer’) with your own blend of spices or dried fruits mixed into the water. They’re a great way to bring a fantastic warmth to your home. You can leave them gently bubbling on the stove or even a radiator all day to release the spicy scent. Just make sure to check on it occasionally to top up the water. Burning a pot is not great for your stove. If that’s something you worry about, you can make use of a crockpot instead. 

Last stop, pull out the candles. 

So you have your base notes for your home, that's the light spray on your soft surfaces. Base notes bring depth to a scent, and in the case of your home these are the ones that are there all the time. You’ve got your mid notes, as the simmer pot, these are the ones that are warm and comforting. Now let's bring in the top notes, that bring spice and pop to your home with candles and scent diffusers. These are the ones that aren’t going to be there all the time and if you use too many you can overwhelm your home and your senses. 

Candles should be used sparingly, unless they’ve got a light scent,  in which case, have fun and enjoy the sparkle. 

When it comes to recipes for your simmer pot or using the essential oils, Pinterest is your friend. We’ve included our favorite recipes for each at t6he bottom that you can use as a starting point. 

Put all together you’ll have created a custom scent that’s unique to your home and creates a truly inviting and relaxing retreat away from the world. Are you excited for fall? Can you tell that we are? What is your favorite scent or mix of essential oils? Tell us down in the comments below or over on our Facebook, we’d love to try out some of your suggestions.  

If you need help with your stove, or any of your other major appliances, we’re here to help. 

Simmer Pot Recipe: 

6 whole cloves

6 star anise 

1 sliced apple

½ cup cranberries 

2 sticks of cinnamon 

 

Woodland Romp :

Use this for your spray or in a diffuser around your home. 

12 drops cypress

6 drops white fir

6 drops sandalwood

Welcome Autumn with Fall Fruit Bread

Welcoming in cooler weather with a baking spree.

Welcome to Autumn! 

While the first day of autumn is technically not until next week Tuesday, everyone else seems to already be on the fall flavors bandwagon. We're getting tired of lagging behind. If The-Big-Coffee-Chain-We-Cannot-Name can start offering pumpkin spice lattes in AUGUST, we’re sure we can give you a recipe based on in-season fall fruits a few days ahead of schedule.

We haven't offered you fine readers anything sweet lately in the recipe posts, and the collective sweet tooth is starting to make some noise around here. So this week's recipe is a fruit based dessert. Or maybe breakfast; we certainly won't tell anyone how or when to eat their baked goods.

If you're lucky enough to have an orchard nearby, head out and grab some fresh apples or pears! They're both in season right now, as are cranberries (which, unfortunately, only make their appearance in their dried form in this recipe). You might make it an adventure in cooking with the family. If not, it's fine to just pick up a few fresh fruits at the farmer's market or local grocery store. You can even get away with using canned goods for this recipe if you're short on time. But whichever kind of fruit you start with, you'll find yourself needing a food processor or blender.

This is a big batch recipe; it'll make a loaf for you and a loaf to give to your neighbor! Alternatively, keep it all for yourself - and if you and the family don't eat it all up right away, you can wrap the second loaf in foil and plastic and put it in the freezer for later.

Fall Fruit Bread

3 cups all-purpose flour

1 3/4 cup sugar

3 large eggs

1 tablespoon vanilla extract

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/8 teaspoon ground cloves

1/4 teaspoon nutmeg

1 cup pureed apple (or unsweetened applesauce) *

2 cups pureed pear **

1/4 cup dried cranberries

* 2 large apples, or 3 medium apples

** 5 average pears, or two 14-oz cans of pear halves in juice or syrup, drained and rinsed

Let's start with the scariest part of this recipe: the purees. If you've started with fresh apples and pears, you'll have more steps than the folks who've opted for canned goods - but this is all part of the fun.

Bonus: if you're baking with kids, this can be a good teaching opportunity for fractions and conversions. Measure out your cut fruit to track your progress as you go.

Readers who have chosen to use canned goods should skip down to Step 4.

Step One:

Wash all of your fresh produce, please! Apples and pears sold in grocery stores often have a layer of food-grade wax that can complicate this recipe.

Step Two:

Core and slice your fresh apples and pears. Thinner slices will cook up quicker, but thicker slices are good for a chunkier texture. Whether or not you peel the fruit is also up to you - keep all the nutrients by leaving peels intact, or create a finer texture and uniform color by removing skin.

Step Three:

Toss all of your cut fruit into a pan and add just enough water to cover. Cook over medium heat 10-20 minutes, until pieces are tender.

Step Four:

Drain your fruit, either from the pan you've cooked it in or from the can it arrived in. Put all the apples (or applesauce) and pears into a blender or food processor. Blend until you've reached your desired consistency.

Step Five:

Sift together all of your dry ingredients. Whisk your eggs in a separate dish and add the eggs, fruit and vanilla extract to the dry ingredients slowly. Try to avoid over-mixing; an over-mixed batter makes a tougher, chewy cake. If your batter looks heavy, dense, or dry, you can add a tablespoon of water or milk at a time until it reaches normal cake batter consistency. Fold in your dried cranberries.

Step Six:

Grease two loaf pans and fill each to about 2/3 full. Avoid overfilling - an overfull loaf pan can create a nasty mess in your oven if the batter overflows while cooking. If you still have batter left over after filling two loaf pans, consider making a few muffins or a mini loaf.

Step Seven:

Bake at 325 degrees for 1 hour. You should not need to make any time or temperature adjustments for dark/nonstick pans versus glass or aluminum. Just make sure to test with the toothpick trick before removing the loaf pans from the oven - some loaves are a little picky and need slightly more time than others.

Make sure to let them cool at least ten minutes before attempting to turn them out. If you're working with silicone pans, you may need to let them cool completely before the loaves will release without crumbling.

Serve as it is, still warm from the oven - fresh baked goods are tough to resist. On the second day, we prefer to cut it into slabs, toast for a few minutes in the toaster oven and add a pat of butter and a dollop of jelly.

A warm kitchen, and the smell of something you've made at home, and the chance to share with people you care about are the best autumn memories you'll fall back on when the weather changes... But we'll probably still dream about the pumpkin spice drinks from big chain shops, too.

Don't forget if your current washer is giving you trouble and you don't want to replace it you can always give us a call and we'll help you get it back and running. You can place an appointment on our web page or give us a call at (214) 599-0055.

Taking Proper Care Of Your Blender

Why they’re more like pets than you might think.

We've all heard 'how is a raven like a writing desk', but have you ever thought 'how is a blender like a pet?' Blenders, much like our pets are finicky and need care. Also like our pets, they give back even more than we give them. Read on to learn all about caring for your blender to keep it going for a long time.

Let’s work up to a full run. 

Just like you work up to an all out run with your dog, your blender needs to warm up. Even if you’re only using it for a few minutes, start at low and work your way up too high.  This not only is easier on the gears, it also protects your kitchen. Think about it, how many times have you hit high, only to end up with something spattered on the walls? 

All of their shapes have a purpose. 

It’s like a lab’s webbed toes, or a blood hound’s nose, the ridges of a blender have a purpose. They’re there to fold the contents of the mixture back into the center rather than leaving the same food at the same levels. 

If it gets too upset, it starts to gnash its teeth. 

Just like many dogs, if your blender gets too stressed out, it starts to grind and ruin its teeth. 

To prevent this, follow these 3 tips: 

-Always make sure the top of the blender is properly seated in teh base. 

-Don’t rock the blender while its blending. 

-Make sure the blender has fully come to rest before you take off the top. 

It’s louder than your dog… 

Or your other appliances for that matter. 

A blender, on standard anyway, emits 92 decibels. That’s louder than any other (properly working) appliance. It’s even louder than many outdoor appliances. The only things that are louder are an electric garbage disposal, an electric drill, a leaf blower and a chainsaw. 

Hot temps and blenders don’t always mix! (Some blenders love the heat, others are more like huskies and need to avoid them.) 

Before you go pouring in hot liquids, check if its safe.  Two go-to places are the manual and the blender’s lid. If a blender can handle hot temps it will have a feeding hole in the lid that allows steam to escape. The manual will also tell you in the warning section if it isn’t made to handle the heat. 

Sometimes it gets stuck. 

Just like your dog, cat, or cow, (yp we’ve seen it happen) your blender can get stuck. Unlike your pet, the issue is an air bubble, and  not it climbing somewhere it shouldn’t. If you still have the blender on, but the mixture isn’t moving, an air bubble might be trapped around the lbande. 

To fix this, turn the blender off and grap a rubber spatula. Use it to scrape down the sides and push the blade around a few times. If it happens again, your mixture might need more liquid. 

Give it a bath regularly. (No one wants a smelly blender.) 

Even though many of today’s blenders say that they can go into the dishwasher, they really shouldn’t. Just like knives, a blender is better served being washed by hand. 

Most of the time that just means pouring in 2 cups of water (or ½ the container’s max volume), a few drops of dish soap and running the blender on high for a minute. 

It needs to breathe too! 

That max fill line isn’t just for looks! Fill a blender beyond that point and one of two things will happen. Either your blender won’t work. Or you’re going to have food and liquids everywhere. The space that’s at the top makes sure that your blender can create a vortex. This brings the whole ingredients down to the blade and pushes liquids up. 

Make its pulse race! 

What’s the best button on a blender and the least used? The pulse button. 

Whether you’re making smoothies or salsas, milk shakes or just dicing up fruits,. This your best friend. It’s able to use small powerful bursts to chop foods down to a uniform size and handle ice. So you can make chunky salsas or creamy milkshakes with ease. 

So, what do you think? Did we cover all the ways they're alike? Did we miss any? Do you have any idea why a raven is like a writing desk? Let us know over in our Facebook.

If you're having issues with your larger appliances, we're more than happy to help. Just give us a call or set up an appointment on our site. 

Rainbow Save-Your-Tail Frittata

Also Known as “Oh shoot, I don’t have anything to make and I need to at least pretend I eat healthy!”

We're sure it's happened to you: you're home late, the kids are clamoring for dinner, and you need a quick and easy idea before they start gnawing on you. Or maybe you've got some unexpected company on the way; a friend called and they'll be coming over on short notice. Perhaps it's your turn to bring the main course at the church potluck, or you're hosting a holiday meal for extended family, or even preparing meals you can freeze for someone who's bereaved or expecting?

All of these potentially stressful situations can share one simple, flexible solution. Better yet, the dishes are minimal; one cast iron pan can handle the job alone. And as another added bonus, this recipe can even work if you're serving special diets, like vegetarian or gluten free.

Allow us to introduce you to your new favorite dish: the frittata.

It's like an omelette, but fluffier. Or like a quiche, but gluten free. Or maybe it's whatever you make it. You could do a pizza frittata for the kids, a roasted vegetable frittata for your friend, Mediterranean for church and Mexican inspired to freeze as a make-ahead meal for someone else. No matter what you choose to do with it, the Italians knew what they were doing when they invented this dish.

So please, take the basic recipe from this post and make something amazing. And maybe leave a note in the comments section so we can hear about it, too.

Property of The Kitchn

Ingredients

Rainbow Vegetable Frittata

(Serves 2)

4 Large eggs

1 Roma tomato, diced

2 mini orange sweet peppers, chopped

1 small blue* potato, finely diced

1 handful of fresh spinach, chopped

1/4 small red onion, diced

1/4 cup shredded mozzarella cheese

1/2 tsp dried oregano

1/2 tsp dried basil

Salt and pepper to taste

Butter, for sauteeing vegetables

*The blue potato is optional; please feel free to omit it entirely, or to substitute a baby red or small Idaho potato if heirloom produce isn't available in your area.

Instructions:

Before you do anything else, preheat the broiler on your oven. You'll need it briefly at the end.

In a heavy cast iron skillet, drop a pat or two of butter and bring it up to medium heat. Once the butter is melted, add the potato (if you're using one) and let it cook slowly while you prepare your eggs. We find it helpful to cover the pan for this step if possible.

Crack your eggs into a bowl and whisk the eggs up with the spices. Set to the side for now.

Add your remaining vegetables to the pan and saute, stirring frequently, until potatoes are soft and onion is nearing translucency. This should take you about 5 minutes, but don't worry if you need extra time - better an extra two minutes here than a par-cooked potato ruining the meal. Be mindful of the fact spinach wilts quickly, and consider adding it last.

Once your vegetables are ready, pour the egg mixture over top. Keep the heat no higher than medium.

As your egg begins to set, resist the urge to stir! Instead, take a thin spatula and gently pry it away from the edges of the pan and up from the bottom. The goal here is to let the raw egg slip into the opened space. Repeat this process as each layer sets.

Cook in this manner for about 7 minutes. You want the bottom portion to be completely set and the top portion to be soft-set.

Spread your shredded cheese in a thin layer over the top of the eggs.

Move the pan from the stove top to under the broiler. Broil for 3 minutes.

Now the fun part! Cut into whatever shape you want, and enjoy!

Let us know what you think over on our Facebook page! We’d love to hear from you and how your meal turned out! 

If this isn’t your thing, we have something completely different coming out in two weeks, so be sure to check back then. 

Remember, if your appliances are giving you trouble, or if you just want someone to give them a once over, give us a call. We want to help keep your home running in tip top shape. 

Call ((214) 599-0055) 

Set an appointment online.

Notes

As we said in the beginning, this is a flexible recipe. Use whatever herbs, spices, meats, vegetables and cheeses speak to you. We love the combinations of chorizo, garlic, cilantro, tomato and sweet onion topped with queso fresco, or of spinach, artichoke hearts, rosemary and feta, or hot Italian sausage with sun dried tomato, zucchini and provolone cheese. We've even heard tell of Cajun-inspired shrimp and Andouille sausage frittatas with red beans, onions, peppers and hot sauce.

A good rule of thumb to work with is two eggs per person. For every serving of eggs, you'll want half a cup of "filling" (meats, vegetables, etc.) and 2 tablespoons of cheese. (Unless you're like our family, which would gladly put half a pound of cheese into eight eggs and call it a frittata. We're not sure if the recipe is really flexible enough for this interpretation, but... We're not judging your fritatta, so be nice about ours.)

Courtesy of Nature Farms