The Latest Roomba Vacuum Will Even Empty Its Own Dust Bin

iRobot
iRobot

Since launching in 2002, the Roomba has become the closest thing modern homeowners can get to Rosie the robot maid from The Jetsons. A new feature in the latest model of iRobot's smart vacuum makes it even smarter—meaning even less work for users. After cleaning the floors of your home, the Roomba i7+ will empty itself, The Verge reports.

Previously, one of the most annoying parts of vacuuming—cleaning out the dust compartment—was unavoidable, even for users of the largely autonomous Roomba. In fact, Roomba owners might spend even more time cleaning out dust bins than other vacuum owners. Because the Roomba is more compact than the average vacuum cleaner, its bin fills up more quickly, sometimes even forcing users to empty it in the middle of a cleaning session.

With the Roomba i7+, the promise of being able to switch on your vacuum and completely forget about it is becoming more realistic. As soon as the vacuum senses that its bin has reached max capacity, it heads over to its base, which, in addition to acting as a charging station, can store all the dirt the Roomba has collected on its cleaning route. The Clean Base can suck up around 30 bins' worth of waste before it needs to be dumped out. According to iRobot, that means you'll only have to clean it out every few weeks.

The Roomba i7+ also comes with another new feature that makes it a smarter housekeeper than previous models. Using the iRobot app, you can program your device to learn up to 10 different floor plans so it knows which spots in your house to clean and which to skip. You can even tell your Roomba how often it should clean specific rooms, or use your Google Home or Alexa voice assistant to ask it to start vacuuming on demand.

The convenience doesn't come cheap, though. To get the new Roomba with the self-emptying capabilities, you'll have to spend $950. That price includes the i7+ and the base station (dust bags are extra, at $15 for a pack of three). If you're interested in buying the Roomba i7+ without the Clean Base, you can purchase it on its own for $700.

[h/t The Verge]

Swear Off Toilet Paper With This Bidet Toilet Seat That's Easy to Install and Costs Less Than $100

Tushy
Tushy

The recent coronavirus-related toilet paper shortage has put the spotlight on the TP-less alternative that Americans have yet to truly embrace: the bidet.

It's not exactly a secret that toilet paper is wasteful—it's estimated to cost 437 billion gallons of water and 15 million trees to produce our yearly supply of the stuff. But while the numbers are plain to see, bidets still aren't common in the United States.

Well, if price was ever the biggest barrier standing in the way of swearing off toilet paper for good, there's now a cost-effective way to make the switch. Right now, you can get the space-saving Tushy bidet for less than $100. And you'll be able to install it yourself in just 10 minutes.

What is a Bidet?

Before we go any further, let’s just go ahead and get the awkward technical details out of the way. Instead of using toilet paper after going to the bathroom, bidets get you clean by using a stream of concentrated water that comes out of a faucet or nozzle. Traditional bidets look like weird toilets without tanks or lids, and while they’re pretty uncommon in the United States, you’ve definitely seen one if you’ve ever been to Europe or Asia.

That said, bidets aren’t just good for your butt. When you reduce toilet paper usage, you also reduce the amount of chemicals and emissions required to produce it, which is good for the environment. At the same time, you’re also saving money. So this is a huge win-win.

Unfortunately, traditional bidets are not an option for most Americans because they take up a lot of bathroom space and require extra plumbing. That’s where Tushy comes in.

The Tushy Classic Bidet Toilet Seat.

Unlike traditional bidets, the Tushy bidet doesn’t take up any extra space in your bathroom. It’s an attachment for your existing toilet that places an adjustable self-cleaning nozzle at the back of the bowl, just underneath the seat. But it doesn’t require any additional plumbing or electricity. All you have to do is remove the seat from your toilet, connect the Tushy to the clean water supply behind the toilet, and replace the seat on top of the Tushy attachment.

The Tushy has a control panel that lets you adjust the angle and pressure of the water stream for a perfect custom clean. The nozzle lowers when the Tushy is activated and retracts into its housing when not in use, keeping it clean and sanitary.

Like all bidets, the Tushy system takes a little getting used to. But once you get the hang of it, you’ll never want to use toilet paper again. In fact, Tushy is so sure you’ll love their product, they offer customers a 60-day risk-free guarantee. If you don’t love your Tushy, you can send it back for a full refund, minus shipping and handling.

Normally, the Tushy Classic retails for $109, but right now you can get the Tushy Classic for just $89. So if you’ve been thinking about going TP-free, now is definitely the time to do it.

At Mental Floss, we only write about the products we love and want to share with our readers, so all products are chosen independently by our editors. Mental Floss has affiliate relationships with certain retailers and may receive a percentage of any sale made from the links on this page. Prices and availability are accurate as of the time of publication.

11 Cooking Hacks From Real Chefs to Elevate Your Pasta Dishes

Ridofranz/iStock via Getty Images Plus
Ridofranz/iStock via Getty Images Plus

It’s one of the easiest and most popular dishes to make at home. Just boil noodles, heat a jar of sauce, and voila! What many don’t realize, however, is that with some attention to detail and just a few extra steps, you can take your spaghetti with marinara sauce from serviceable to restaurant-quality. Here are a few tips from the pros.

1. Make your own sauce.

This may not sound like a “hack,” but it’s way easier to do than most people think. All you need are four ingredients, according to celebrity chef Fabio Viviani: garlic, olive oil, basil, and a large can of whole plum tomatoes—he and others recommend the San Marzano variety of tomatoes, which derive from the volcanic soil around Naples. (If you’re so inclined, use a salad spinner to rid the tomatoes of their seeds before you get cooking.) Heat six smashed garlic cloves with some olive oil, add in the tomatoes, and cook for 10 to 15 minutes, adding the basil at the very end.

2. Use a potato masher.

To break down those sauce tomatoes, you could smash them by hand, or use the same wooden spoon you use to stir. (You could also puree them, but most chefs say that’s a no-no.) Or, you could do like Scott Conant of Scarpetta does and use a potato masher, which allows for an even consistency while still keeping the sauce thick and flavorful.

3. Use the right amount of water.

Using too little water can cause noodles to clump while they’re cooking, according to Giuliano Hazan, son of legendary Italian chef Marcella Hazan. He recommends using six quarts of water for each pound of pasta. When in doubt, use more than you think you’ll need—but not so much that the pot overflows while boiling.

4. Don’t add olive oil.

Many believe that adding olive oil to the pasta water will keep the noodles from sticking together. Not true, says renowned chef and cookbook author Lidia Bastianich, who points out that well-cooked pasta should be naturally stick-free. Adding olive oil can also keep the sauce from adhering to the pasta, according to Alton Brown, which keeps ingredients separate that should meld together.

5. Salt liberally—and at the right time.

Just a pinch won’t do it, according to Del Posto chef Mark Ladner. To truly bring out the flavor of the pasta, add one tablespoon of salt per quart of water. As far as timing goes, wait until the water is boiling, but before you’ve put in the pasta. This allows the salt to infuse the water without affecting the boiling time—because, contrary to what you might have heard, adding salt right when you put the pot on the burner actually increases the time it takes for water to start boiling.

6. Turn off the heat and cover the pot.

Rather than boiling the water until the pasta is ready, do what famed chef and cookbook author Mary Ann Esposito recommends: Let the water return to a boil, then shut off the heat, cover the pot and wait for seven minutes. “Works beautifully for cuts like spaghetti, ziti, rigatoni and other short cuts of pasta,” Esposito writes. “Saves energy too.”

7. Cook the sauce in a skillet.

Forget using a small pot, or even a saucepan, to heat your sauce. As Bastianich tells it, a skillet is the way to go, mainly because it cooks evenly, allowing the sauce to thicken quickly. With its flared sides and lighter weight, a skillet also lets you toss the pasta and the sauce together.

8. Add a pinch of sugar to your sauce.

A touch of sweetness can help balance out the flavor of your sauce. Brooklyn chef Jen DePalma says she always adds a pinch of sugar to her sauce, which tones down the acidity and keeps it from tasting too bitter.

9. Cook the pasta with the sauce.

This might be the most crucial hack of all. As numerous chefs point out, pasta and sauce should be cooked together so that the sauce coats the noodles. Celebrity chef Michael Chiarello recommends taking the pasta out of the water four minutes before the cook time listed on the package, transferring it to the sauce skillet and cooking the two until the pasta is al dente. You should only bring your sauce to a boil after adding the pasta, then simmer the two until finished.

10. Use the pasta water.

Don’t pour out that water after you’ve transferred the pasta. As Jason Pfeiffer, chef-de-cuisine at Maialino tells Epicurious, a splash of starchy pasta water on the noodles and sauce will help bind the two together. (You can also use it to make a cocktail, if you’re so inclined.)

11. Don’t forget to add the finishing touches.

Chef Ken Arnone recommends adding fresh sliced basil to your sauce five minutes before it’s done cooking. If you’re going more indulgent, do as Scott Conant does and add a tablespoon of butter. After plating, you could go the traditional route with Parmesan cheese. Or, you could follow chef Elena Karp’s recommendation and add shaved pecorino cheese along with a hint of parsley.