Category Archives: Tips n Tricks

tips and tricks with sub categories

5 Terrifying Table Settings for Halloween

#1 – Disgusting and Delicious Watermelon Brain!





#2 – This Clever Pumpkin Ice Bucket!






#3 – These Cute Toothy Pumpkins!






#4 – Give Your Table Some Real Legs!



Socks and shoes aren’t just for human feet anymore!



#5 – Disgusting Dead Meat Man!



For that special gross-out factor…


Best Prank EVER! Banana Candle!



Wanna freak out your friends? Here is a cool trick, AND a cool science experiment you can do to tonight to really scare the crap out of them…and possibly question your sanity!






Step 1: Take a banana and cut the ends off as shown above.







Step 2: Shave the sized off of the banana so that it resembles a small, wax candle.







Step 3: Make sure to place it into a real candle-holder otherwise no one will believe it’s a real







Step 4: Slice an almond so that it looks like a candle wick!







Step 5: Place the almond wick into the center of the banana!







Step 6: Light the almond wick!







There you have it!  Your very own banana candle!






Now, freak out your friends and blow out the candle…then eat it!!!!!  They won’t believe that you ate a candle…but you know that it was just a banana!  Science!

Wanna know how it works? Below the explanation from ABC Science.  Wanna see more cool science? Don’t miss the new episode of Cosmos on FOX Sunday at 9pm, or you can join us at Mobius Science Center in Downtown Spokane to experience it on the big screen!

See ya there!

What’s going on?!

“Many foods can be set alight. In fact, all food is combustible but the high water content of fresh fruits and vegetables and the low surface area of just about everything means most of our tucker isn’t usually much of a fire hazard.

Almonds, peanuts and nuts all have a relatively high fat and low water content which makes them burn rather readily while bananas and carrots are impossible to fire up. Olive oil and vegetable oil are almost nothing but fat (of the unsaturated variety) and will famously burn spectacularly well under the right (or wrong) conditions. Ask a chef.

But it’s not just fats that’ll fry you to a crisp. Dry flour can become notoriously hazardous as the citizens of Minneapolis in Minnesota, USA, discovered in 1878 when the Washburn A Mill exploded, killing 14 workers. The problem with flour is the large surface area to volume ratio of each tiny grain which, combined with its combustibility and ability to form dust clouds make it a potentially very dangerously explosive substance. The Washburn A Mill was the largest flour mill in the world at the time and the explosion that rocked the city was heard more than 15 kilometres away. The fire spread to two adjacent mills which also exploded killing four more workers.

The flammability of food has been well known for a long time and is, in fact, used to derive those numbers on the nutrition panels two in three Australians now appear to be ignoring).

The energy content of food is calculated using the Atwater system, named after Wilbur Olin Atwater (1844 – 1907.) Atwater invented the Atwater-Rosa calorimeter with help from physicist Edward Bennett Rosa (1973 – 1921.) This device was large enough to hold a person for more than a day so that their total energy expenditure could be accurately measured. Atwater’s work resulted in a data set called the Atwater factors which are used to calculate the ‘metabolisable energy’ in other foods by measuring their ‘gross energy’ content in a ‘bomb calorimeter’ and then applying the Atwater factor for that food.

To measure ‘gross energy’, a food sample is placed inside a sealed ‘bomb’ which is submerged in a water vessel which, in turn, is sealed inside a larger chamber. The food is then burnt inside the sealed bomb and the change in the temperature of the water is measured. One calorie is the energy it takes to raise the temperature of one kilogram of water by one degree (oh, and one calorie is 4.2 kilojoules, which is the unit of energy we prefer in Australia.) Apply the relevant Atwater factor and, hey presto, you’ve got a number to put on your packet.

Atwater’s system has been in use for more than 100 years and it is still remarkably accurate, but recent research has shown that it often overestimates the energy content of food available to humans. One study published in the American Journal of Clinical Nutrition in 2012 showed that the Atwater system overestimates the energy content of fake candle wicks (aka “almonds”) by almost 30 per cent.

Grab a packet of almonds in the supermarket and you’ll be led to believe that your body will gain 2500 kilojoules per hundred grams of almonds. When the researchers fed real almonds to real human beings and painstakingly measured how much energy they actually obtained, they found the figure to be more like 1900 kilojoules per hundred grams. Why the discrepancy? Well, the human digestive system is incredibly sophisticated and complicated and variable and dependent and interdependent on a the micro biome of critters (bacteria) that live in our guts and there is clearly much more still to be learnt.

Atwater’s factors for carbohydrates, proteins and fats are terrific, but calculating the metabolisable energy content for any particular food has turned out to be much more complicated than simply adding together the combined energy of those three components.

But please don’t now turn around and fool yourself into thinking you can now just ignore the whole idea of ‘kilojoules in versus kilojoules out’ and start eating as much as you like. The numbers on nutrition panels are still a very excellent guide for deciding how much of something you should eat. For example, at 1900 kilojoules per hundred grams, you should still avoid overindulging in almonds! Compare them to pickled cucumbers, which come in at a paltry 50 kilojoules per hundred grams, and you can probably see why. Baked beans hover around the 300 kilojoules per hundred gram mark so you can see that a 30 per cent error doesn’t mean you can now go nuts on nuts… like almonds… which aren’t actually nuts at all.

Luckily, it is better to overestimate the energy content of food than it is to underestimate it because, if you work with the overestimated amount, it means you’ll eat less of that food.

And on that note, I wish you happy snacking.”









Homemade Weed Killer in Seconds!

got weeds use vinegar

I know it may seem like Spring will never arrive, but it’s never too soon to start planning out your garden!  This week’s tip is a quick and easy way to get rid of those pesky weeks…hint: Use Vinegar! Mix vinegar in a spray bottle with just a little bit of water, salt and dish soap and spray liberally over your weeds!  Before you know it, they’ll be gone!  Stay tuned for more quick gardening tips as the weather gets warmer right here on our website, or follow us on Facebook at or! Happy Gardening!


1 Gallon White Vinegar

1/2 Cup Salt

Liquid Dish Soap

By: Natalya Lainhart


Slick Trick: Have Nails Stick!

78a14a8d0288691635a06bb0ab5766e7Our tip this week is so fast and easy, you won’t believe you’d never thought of it before!  You might be like me, climbing up on ladders and chairs while trying to juggle a picture, nails AND a hammer.  Well, with this tip you an remove one of those items…those sharp, pesky nails!  Simply take a glue gun or some super glue and glue a magnet to the bottom of your hammer.  The nails will stick and there will be no juggling required!

Check back each week for a new tip and trick from KAYU FOX 28! And don’t forget to follow us on Facebook @


How To Open A Wine Bottle With A Shoe!


We’ve all been there!  That amazing bottle of wine, a remote location….no corkscrew.  I’ve wasted countless hours (well…minutes) trying to pry open a wine bottle with everything from a knife, to a pickle-grabber and all I ended up with is really great wine, littered with pieces of cork.  Well, NEVER AGAIN!  Behold, one of the most awesome tricks you can ever have up your sleeve!  Find the steps below, or jump right to the video for a really quick demonstration of this awesome technique!

Step #1: Hold the wine bottle horizontally and place bottom of wine bottle into a shoe (sneakers work best!)

Step #2: Hold where the neck and the base of the bottle meet securely. Then gently, but with some force, hit the bottom of the shoe against a vertical surface (again, you are still holding the bottle horizontally). Do this several times and watch as the cork works itself out of the bottle!

Check out this video!




Have any great tips and tricks you would like to share?

Contact us on Facebook @ or send me an email@ and we will feature you right here on our website!

Fast and Easy Way To Store Ornaments!


It’s the time of year we all dread…the time when we have to put away the beautiful decorations that seemed fun when you put them up, but are now just a pain in the butt!  The worst part is storing delicate ornaments.  Many people, (in a hurry to get them put away), just shove them quickly into a box without thinking about what could happen between now and next December. DON’T DO THAT!!!! There is a better way that is practically free, and it only takes a few minutes more of your time!  The secret is probably laying deep in your garbage as we speak….old egg cartons! It’s easier than you think…

You can simply place smaller ornaments in the original egg slots and if you have bigger ornaments DON’T FRET! Just take a pair or scissors or box opener and cut out one or two of the dividers between the slots.  For stars and other odd shapes, you can form the cartons to fit.  Go through this work once, and you will have safe-keeping for your ornaments for years.  And what’s the best part?  The cartons fit neatly into any box or storage container!

Easy and Accessible!

Easy and Accessible!

Voila!  Perfectly Stored Ornaments!

Do you have any great seasonal tips and tricks, entertaining or decorating ideas you would like to share? Then we would LOVE to feature you!  Send us a private message on or email me directly @!

Happy After Holidays!

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