Everett, Wash. Published: Thursday, January 8, 2009
Foam vs. inner spring: Test before you buy one
By Martha Stewart Living Magazine
How do memory-foam mattresses differ from inner-spring mattresses?
Inner-spring mattresses account for more than 90 percent of wholesale mattress sales in the United States, according to the International Sleep Products Association. They contain a network of coils or springs, clad in layers of padding.
Foam mattresses have no coils, although there are several types of foam, each with a different density. Memory foam, or viscoelastic polyurethane foam, is a heat-sensitive, man-made material that eases pressure points. It was developed for use in space, to protect astronauts from g-forces.
Foam naturally molds to your shape because of your body's weight and heat. With earlier memory-foam mattresses, this made for an uncomfortable, overheated night.
More recently, manufacturers have introduced wicking fabrics and other temperature-regulating technologies to try to eliminate such issues. Some also offer hybrid mattresses, which combine spring cores with synthetic- or natural-foam pillow tops. The only way to determine whether you'll like a mattress is to try several types, lying on each for at least 10 minutes before buying.
What is black pudding?
Also referred to as blood sausage, black pudding is sausage that's made from animal blood, as well as oatmeal, breadcrumbs or another binding ingredient. Some people like it and some people don't. Black pudding is common in England and Ireland, although other countries produce it. For example, you'll find it on many Caribbean islands, and it's popular in New Orleans, where Cajun restaurants often feature "boudin noir" (the French term for black pudding).
What does za'atar taste like, and how can I use this spice in cooking?
Za'atar, also spelled zahtar, isn't just a single spice but a blend of seasonings. Za'atar takes its name from the Arabic word for thyme, which is a primary ingredient in the mixture. The pungent blend also includes ground sumac berries and toasted sesame seeds. Popular in the Middle East, za'atar is available at many grocery and specialty stores, as well as on the Internet. Its aromatic flavor is easy to incorporate into your own cooking. Try mixing za'atar with olive oil and then drizzling it over toasted pita or warm bread. It can enliven hummus and transform plain yogurt into a flavorful dip. You could even add a pinch of the spice blend to a traditional meatball recipe, a platter of prepared vegetables or a plate of fried eggs.
How should I clean the bottom of my iron? Buildup will eventually occur on the soleplate (the bottom of the iron, which heats up). Each time you iron, fabric softeners, spray starch, detergents and other products used on fabrics may stick to the plate. This can stain fabrics and cause your iron to drag across them. To remove this residue, first unplug the iron. Dampen a soft, clean cloth or a plastic scouring pad designed for nonstick surfaces with warm water and mild dishwashing liquid and gently wipe the cooled soleplate. (Never use abrasive cleaners or scrubbers.) This should take care of all but the most stubborn buildup. Check the instruction manual; some manufacturers recommend a hot-iron cleaner, which is available at hardware stores and any store that sells irons.
Mineral deposits and product residue can also build up inside your iron. Most new models have a steam- or self-clean setting. If yours does not, consult the instructions; the manufacturer may suggest using an iron-descaling product (found at most home-supply stores). If you have hard water or find that your iron needs frequent cleaning, try bottled distilled water instead of tap when you use the steam function; you may see improvement after a few uses. Also, consider buying an iron with a water filter or an antiscale valve.
Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, NY 10036. E-mail to mslletters@marthastewart.com.
