5 Tips About Warranties…

June 14, 2011 · Posted in Uncategorized · Comment 

Whether you just bought a computer, flat-screen TV or washing machine, chances are you were offered an extended warranty. Here are 5 tips to help you make the decision.

  • Retailers will push them. They make more money on the warranties than they do on the products themselves.
  • Know the difference between an extended warranty and a service contract. An extended warranty protects you against manufacturing defects; a service contract provides varying degrees of maintenance.
  • You probably don’t have to decide on the spot. Many retailers let you add extended coverage up to 30 days after your purchase. Go home and research the repair costs and track record of the specific item.
  • Not all warranties are alike.  If you think you do need one, be sure to read the fine print.  Don’t be afraid to negotiate with the retailer.
  • You may already have coverage. Your credit card company may extend the length of your manufacturer’s warranty.  Check before you shop.

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Read These Smoke Signals

June 14, 2011 · Posted in Uncategorized · Comment 

The next time you’re wondering what’s wrong with your car, check out the color of the smoke that’s coming out of the exhaust. AAA.com says these are the colors to look for:

Blue smoke. This means engine oil has leaked into the cylinder area and is burning. It’s okay to drive but you should take your car to a technician as soon as possible before oil starts to affect the spark plugs.

Black smoke. There may be too much fuel in the fuel-air mixture that’s burned in the car’s cylinders. It could be caused by the fuel pump or injectors. If it only happens when you start the car, don’t worry. But if it continues and the color of your oil on the dipstick is brown or milky, call a tow truck.

White smoke. It’s not smoke – it’s steam. A thick steam coming out of your tailpipe means water and/or antifreeze is entering the engine and being vaporized. Address this immediately before driving to avoid further engine damage. If you don’t see steam but you do have to add coolant regularly, you should be suspicious of a leak and talk to a technician.

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How To Avoid Getting A ‘Bug’

June 14, 2011 · Posted in Uncategorized · Comment 

If your stomach bothers you, do you call it a “bug” and blame it on what you had for dinner last night?  It’s called “foodborne illness” and millions of people get it every year, particularly in warm, humid summer months. Here’s how you can help prevent it:

Know potential threats.  Here are some common culprits:  undercooked poultry (campylobacter); contaminated lunch meats (listeria); undercooked beef (e.coli); food touched by someone with the virus (norovirus); and raw eggs or contaminated produce (salmonella).

Be food safe by following these basic steps:

• Clean.  Wash your hands, utensils and surfaces in hot soapy water before and after you prepare food.

• Separate.  Keep raw meat, poultry and seafood away from other foods.

• Cook.  Cook food to the proper temperature and use a thermometer.

• Chill. Refrigerate prepared food and leftovers within two hours.

Then take it a step further:

• Wash all fruits/vegetables, even if you’re going to peel them. If you cut   something before washing it, you can transfer bacteria to the inside.

• Be picnic/barbeque savvy. Cook meats thoroughly on the grill; always use a thermometer to check internal temperature. Don’t let food sit out for more than an hour in hot weather.

• Don’t keep sliced deli meat for longer than 3-5 days. (Bacteria you can’t see or smell can grow in the fridge.)  Lower your risk by buying packaged lunch meats that contain antimicrobials.

• Buy pasteurized eggs.  (Look for a P on the carton or the eggs.)

• Disinfect cutting boards with 1 Tablespoon bleach per gallon of water.  Using more bleach can be harmful.

• Follow the “stand time” instructions after microwaving food.  The extra minutes cool the food to a safe internal temperature.

Check for recalls.  It seems like food items, farom eggs to ground beef, are being recalled every week. Go to www.foodsafety.gov/keep/recalls

 

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