[Sca-cooks] Kitchen Towels

[Jeff Elder]

Actually wanting to make these for home, but not the terry cloth towels.
Towels that in the old days would have been made from cloth flout sacks.
I find that the plain cloth towels dry dishes faster and with less residual
fiber than most terry cloth, and the towels themselves dry quicker.  In
rotation I can have a dry towel available for use when drying dishes or when
needing a quick hot pad.

And I really like my expensive ones, but I tend to burn them, and dirty them
with quite regularity.  I do not know how many William Sonoma towels I have
ruined over the years.

I use duck cloth for my covers when rising bread, or shaping bread by using
them as a couche.  Simple and easy to clean.

Simon Hondy
"Cum Omni humilitate
faciant ipsas artes"
  -St. Benedict

> -----Original Message-----
> From: Huette von Ahrens [mailto:ahrenshav at yahoo.com]
>
> Are you making these for your home or for feasts?
>
> The problem with fabrics by the yard is that they are not the
> same as fabrics used in > real towels.  I don't think that they
> have the same absorbency factors as store bought towels.
>
> For my own kitchen, I try to buy the best I can find within a
> reasonable price range,as I want them to last a long time.
> For my feasts, I go the the 99 Cents only store and by their
> towels.  Mostly because during my feasts they become so grubby
> and disgusting I want to chuck them all afterwards.  I don't
> feel so bad in chucking something that I purchased at 3 for
> 99 cents.  But that is just me.  YMMV.
>
> Huette