The downside is there are way too many variables that would give the manufacturer a way out of any warranty claim. ph too high in your soaps? sorry, warranty's void. ph too high or low in your cleaners? Sorry, warranty's void. You used a semi abrasive cleaner/brush/rag/whatever to clean your stone? Sorry, warranty's void. These are just a few off the top of my head. Believe me when I tell you-- there's a million of em.

they have a few bricks and mortar stores too. looks like they get a bit of everything from new, over runs, display clearences, to scratched and dented - really dented to stuff that was mis- ordered. I've seen a few Gaggenau dishwashers and some espresso machines at the one in ATL.

I'm in WA, so nope. But do you have an Angie's List in your area? You join, and people post recommendations and ratings on businesses there. You might also want to call the Better Business Bureau.

I've been using it for several months. I get mine from Honeyville Grain, and have been very pleased with the product. I add it to all baked goods for a portion of the flour used, pasta/noodles, and add it to our morning smoothie. Still experimenting with it. I made a small batch of crackers with it plus freeze-dried corn and freeze-dried shredded cheddar cheese and spices (altering a recipe found in "Cookin' with Home Storage" by Peggy Layton). They were similar in taste to Cheez-Its. I recently posted this recipe in response to altering a recipe: (Hi-Maize) Cappuccino Muffins 1 c. whole wheat flour (pastry if available - spelt flour will also work) 3/4 c. Hi-Maize 1/4 c. flaxmeal 1/4 c. agave nectar 2-1/2 t. baking powder 1 t. cinnamon 1/2 t. salt 1 c. milk 2 T. instant coffee granules 2 T. coconut oil (melted) 1 egg (room temperature) 1 t. vanilla 1/4-1/2 c. mini chocolate chips Mix dry ingredients together. Mix wet ingredients together. Add liquid ingredients to dry ingredients, mixing (by hand) only until ingredients are incorporated. Add chocolate chips. Fill a 24-muffin mini-muffin pan, sprinkle lightly with cinnamon-sugar. Bake in a preheated 350°F oven for 11-13-minutes. If you don't use cinnamon sugar on the top, they can be dusted with powdered sugar (or cinnamon- powdered sugar) after they are baked. ----------------------------------------------------- I'm all about glycemic index and glycemic load in foods, so this ingredient works very well in that division. Great for satiety - no more "munchies". There's all kinds of science on the subject you might be interested in. Just Google - Science - hi-maize resistant starch. I've also found other recipes using hi-maize on-line, besides King Arthur. -Grainlady