"Kate B" > wrote in message
link.net...
>
> "Alex Rast" > wrote in message
> ...
>> at Thu, 21 Apr 2005 19:14:50 GMT in <1114110890.887833.128590
>> @o13g2000cwo.googlegroups.com>, (Dr. Dog) wrote :
>>
>> >Anyone have any nominations?
>> >
>> >I'm loath to laugh at any of the things for sale now. Even a slotted
>> >olive spoon turned out to make sense when one came our way. But is
>> >there anything truly useless and preferably expensive that is on the
>> >market now for chefs who have everything?
>
> <snip of excellent examples except the pizza stone which makes lovely
> crip
> pizza and breads>
>
>> Actually, though, my favourites are ones many people would dispute
>> the
>> "useless" tag. My personal opinion is that the following are truly
>> useless
>> and people only use them out of habit.
>>
>> Microwave ovens
>> Nonstick pans
>> Stainless steel knives
>
> These I do disagree on. Microwaves justify themselves by virtue of
> their
> ability to reheat pasta which cannot be done appropriately by other
> conventional means. Without a microwave I would simply toss out any
> uneaten
> sauced pasta as conventional heating makes the pasta too mushy.
>
> Nonstick pans are more than just convenient even if a lower tech
> equivilent
> (like a properly seasoned cast iron pan) can achieve similar results.
> Nonsticks make omelets and similar egg dishes very easy. Ditto with
> making
> frico or other fried cheese dish like saganaki. The list goes on.
>
> As to SS knives what out there is a better material for kitchen use?
> I'm
> genuinely curious.
>
> Kate
Kate, I prefer a carbon-steel knife that I've had for 20+years that has
NEVER been sharpened. It outshines my other expensive knives. I use it
daily.
dEE