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?

A pizza-warmer is the closest I can come to the ideal.



Dog

"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?
>
> A pizza-warmer is the closest I can come to the ideal.
>

My mother has an electric fruit and vegetable peeler. I don't think it
was very expensive, but it certainly ranks high on the list of useless.
It takes up a lot more storage space than a regular peeler. The two
times I used it I found that it worked better if it wasn't turned on.

In article .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?


Electric can openers and microwave "rice cookers".

Emma Thackery wrote:
> In article .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?
>
>
> Electric can openers and microwave "rice cookers".

Actually, I just remembered my grandfather's electric carving knife, a
Christmas present from my parents. He carefully took it to the basement
and stored it, unopened. He preferred sharpening up the steel knife on
a Sunday, and good for him.

They still make those things?


Dog

"Dr. Dog" > wrote in message
oups.com...
> 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?
>
> A pizza-warmer is the closest I can come to the ideal.
>
>
>
> Dog

I rec'd as a gift a 'pizza' set which included a huge wooden 'get the pizza
outta the brick oven' thingy. It's in a pile to be gotten rid of - i'm not
sure why i ever kept it so long, except that it was one of those things i
knew i'd never buy myself.
Teri
>

Dog3 wrote:

> I think it would be my ice cream maker. It is usually cheaper and easier
> to buy ice cream on sale than make it.
>

I bought an ice cream maker almost two years ago. I have not bought ice cream
since I go the thing. I make all the ice cream we eat here. It is not cheaper
than the cheap stuff, but is is cheaper than the expensive stuff, and usually
just as good or better.

"Dr. Dog" > wrote in message
oups.com...
> 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?
>
> A pizza-warmer is the closest I can come to the ideal.
>
>
>
> Dog

Around in the 30's to 40's there were electric margerine mixers.

Dimitri

http://www.margarine.org/historyofmargarine.html

1932
Besides Federal taxes and licenses, 27 states prohibited the manufacture or
sale of colored margarine, 24 imposed some kind of consumer tax and 26
required licenses or otherwise restricted margarine sales. The Army, Navy
and other Federal agencies were barred from using margarine for other than
cooking purposes.

Dave Smith wrote:
> "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?
>>
>>A pizza-warmer is the closest I can come to the ideal.
>>
>
>
> My mother has an electric fruit and vegetable peeler. I don't think it
> was very expensive, but it certainly ranks high on the list of useless.
> It takes up a lot more storage space than a regular peeler. The two
> times I used it I found that it worked better if it wasn't turned on.
>
I have a battery powered flour sifter. I have never used it, because
sifting is seldom required now. Does anybody want it? )

Dimitri wrote:
> "Dr. Dog" > wrote in message
> oups.com...
> > 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?
> >
> > A pizza-warmer is the closest I can come to the ideal.
> >
> >
> >
> > Dog
>
> Around in the 30's to 40's there were electric margerine mixers.


Slightly OT, but you prodded my memory. When I was a very small kid, my
Mom gave me the task of kneading margarine--it came in a box like
butter, but inside was a thick platic wrap and a little bubble of
yellow food-colouring to be mixed by kneading with the white,
lardy-looking paste. First time I tasted butter was when we moved to
Quebec--where margarine was illegal!


Dog

Far as I can tell, someone wrote:
>A pizza-warmer is the closest I can come to the ideal.

My old salad shooter had to be my worst investment.

Of course, I'm pretty ****ed off that our Kitchenaide corkscrew has no beer bottle
opener.

"Emma Thackery" > wrote in message
...
>
> Electric can openers

You probably do not have difficulty using a manual can opener. I do. I love
my electric can opener. It saves a lot of pain and frustration.

Charliam

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?

Chocolate temperers
Electric deep-fryers

At a lower price point:

Pizza stones
Charlotte moulds
Herb mincers
Preformed pie shields
Donut cutters
Muffin-top tins
Bagel slicers

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


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"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?
>
> Chocolate temperers
> Electric deep-fryers
>
> At a lower price point:
>
> Pizza stones
> Charlotte moulds
> Herb mincers
> Preformed pie shields
> Donut cutters
> Muffin-top tins
> Bagel slicers
>
> 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

Pretty good list with only three boners.

Pizza stone - essential for good crusts and certain kinds of bread.

Microwave - excellent for fish. Does a perfect job on risotto and polenta
with 1/10 the effort.

Nonstick pans - not really necessary but make so many dishes easier with no
loss in quality.


--
Peter Aitken

Remove the crap from my email address before using.

"Dr. Dog" > wrote in message
oups.com...
>
>
> Actually, I just remembered my grandfather's electric carving knife, a
> Christmas present from my parents. He carefully took it to the basement
> and stored it, unopened. He preferred sharpening up the steel knife on
> a Sunday, and good for him.
>
> They still make those things?


Ugh! Yes, they do. My husband has one and he always liked to use it for
carving turkey, slicing flank steak, and a few other chores. I hate it
because it vibrates so much that the meat gets all shredded around the
edges. For Christmas, I bought him a Granton edge slicer, and he loves it.
Flank steak night is much more peaceful at our house without the racket from
that stupid electric knife .

My husband's parents still have one, too. They're not really knife people.

Chris

Alex Rast wrote:

>
> >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?
>
> Chocolate temperers
> Electric deep-fryers

Sorry, but I really like my electric deep fryer. It does a great job on
chicken wings, calamari and the occasional batch of French Fries or Onion
rings. I have also made a few batches of donuts and the annual batch of apple
fritters in that thing.

"Dr. Dog" > wrote in message
oups.com...
> 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?
>
> A pizza-warmer is the closest I can come to the ideal.
>
>
>
> Dog

How about garlic presses? I've wasted a lot of garlic trying to justify the
expense of that piece of scrap metal.

Scott.

Goomba38 wrote:
> Margaret Suran wrote:
>
> > I have a battery powered flour sifter. I have never used it,
because
> > sifting is seldom required now. Does anybody want it? )
>
> I lost my sifter years ago in a move and never replaced it when I
> realized that using a simple wire mesh sift/drainer (bowl sized on a
> handle) works just as well.
>
> I love anything that can do double duty.
> Goomba

That's what's so great about a penis!

Sheldon

Dr. Dog wrote:
> Emma Thackery wrote:
> > In article .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?
> >
> >
> > Electric can openers and microwave "rice cookers".
>
> Actually, I just remembered my grandfather's electric carving knife,
a
> Christmas present from my parents. He carefully took it to the
basement
> and stored it, unopened. He preferred sharpening up the steel knife
on
> a Sunday, and good for him.
>
> They still make those things?
>

Yup.
I have one. It's great for carving styrofoam to make theatrical props.

My nomination would be the huge home espresso makers, probably because
I have a kitchen the size of a large closet and can't conceive of using
that much counter space for a single purpose appliance. Isn't it more
fun to go out for coffee?

Susan B.

Emma Thackery wrote:
> In article .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?
>
>
>
> Electric can openers and microwave "rice cookers".

aaaugh! i hate electric can openers!

--

saerah

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Scotty wrote:
> "Dr. Dog" > wrote in message
> oups.com...
>
>>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?
>>
>>A pizza-warmer is the closest I can come to the ideal.
>>
>>
>>
>>Dog
>
>
> How about garlic presses? I've wasted a lot of garlic trying to justify the
> expense of that piece of scrap metal.
>
> Scott.
>
>

i never understood how it could be difficult to mince or crush a clove
of garlic....

--

saerah

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

On Thu, 21 Apr 2005 16:53:31 -0400, Dave Smith
> wrote:

>Dog3 wrote:
>
>> I think it would be my ice cream maker. It is usually cheaper and easier
>> to buy ice cream on sale than make it.
>>
>
>I bought an ice cream maker almost two years ago. I have not bought ice cream
>since I go the thing. I make all the ice cream we eat here. It is not cheaper
>than the cheap stuff, but is is cheaper than the expensive stuff, and usually
>just as good or better.
>
Especially if you use the Ben & Jerry's "cookbook." I haven't bought
ice cream in years. The family agrees that nothing beats the homemade
ice cream.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Thu, 21 Apr 2005 16:31:07 -0400, "Teri" >
wrote:

>I rec'd as a gift a 'pizza' set which included a huge wooden 'get the pizza
>outta the brick oven' thingy.

<snip>

It's called a pizza peel.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Thu, 21 Apr 2005 16:53:31 -0400, Dave Smith
> wrote:

>Dog3 wrote:
>
>> I think it would be my ice cream maker. It is usually cheaper and easier
>> to buy ice cream on sale than make it.
>>
>
>I bought an ice cream maker almost two years ago. I have not bought ice cream
>since I go the thing. I make all the ice cream we eat here. It is not cheaper
>than the cheap stuff, but is is cheaper than the expensive stuff, and usually
>just as good or better.
>

Which ice cream maker did you get? About a month ago I asked people
here in rfc which ice cream maker they recommended and at the time I
thought $100 would buy me a decent machine. I learned different. I'm
still interested in a good machine and would like to know about yours.

Thanks, Ginny

Margaret Suran wrote:

> I have a battery powered flour sifter. I have never used it, because
> sifting is seldom required now. Does anybody want it? )

I lost my sifter years ago in a move and never replaced it when I
realized that using a simple wire mesh sift/drainer (bowl sized on a
handle) works just as well. I love anything that can do double duty.
Goomba

Teri wrote:
> "Dr. Dog" > wrote in message
> oups.com...
>
>>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?
>>
>>A pizza-warmer is the closest I can come to the ideal.
>>
>>
>>
>>Dog
>
>
> I rec'd as a gift a 'pizza' set which included a huge wooden 'get the pizza
> outta the brick oven' thingy. It's in a pile to be gotten rid of - i'm not
> sure why i ever kept it so long, except that it was one of those things i
> knew i'd never buy myself.
> Teri
>
>
>
Pizza peels are only useless if you don't make round pizzas. I just
used mine today to make two pizzas. I've tried using a spatula in each
hand, and that just doesn't work putting the pizza in the oven.

Love my:
Garlic press (for LOTS of garlic at one time)
Zyliss chopper
Cheapo mandoline
Standard #11 blade Xacto knife (deveining shrimp)

Hate(d) my:
apple-peeler-corer-slicer
cookie gun (cookies on the floor, the walls, the ceiling . . . )
Pampered Chef killer garnishing knife/guillotine
Strawberry Huller
Tomato Slicer
Expensive (Pampered Chef) Egg Slicer (broke 3)

Learned to love my:
Cheapo Egg Slicer (from the $1 store - buy 'em 2 at a time)
Pizza stone - call for pizza delivery. Put stone in 450 oven. Wait 20
minutes for delivery. Take stone from oven. Put pizza on hot stone.
Pizza stays hot & crust stays crisp for over an hour.

Lynn from Fargo
Gadget Queen No More . . . (some damn jerk stole my baby Cuisinart when
I took it to work!)

Useless to me, but there may be an arthritic baker out there who would
love to have it. My mom had one for years until it broke, and it saved
her a lot of pain in her hands and wrists. I just use the plain old
sifter. =o)

Melissa

"Dr. Dog" > wrote in message
oups.com...
>
> Emma Thackery wrote:
> > In article .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?
> >
> >
> > Electric can openers and microwave "rice cookers".
>
> Actually, I just remembered my grandfather's electric carving knife, a
> Christmas present from my parents. He carefully took it to the basement
> and stored it, unopened. He preferred sharpening up the steel knife on
> a Sunday, and good for him.
>
> They still make those things?

One thing that they are useful for is cutting beef wellington or another
version of beef /veal encased in puff pastry. When I make it for Holiday
dinners I am actually thankful to have this otherwise useless tool. I don't
know if I'd purchase one myself (mine was left by the prior owner of my
condo) but I make BW a couple of times per year and this really simplifies
cutting.

Kate

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?
>
> A pizza-warmer is the closest I can come to the ideal.

We found a quesadilla kit. We laughed our asses off. Then we found a
*smores* kit, and we nearly died.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Dave Smith > wrote:

> "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?
> >
> > A pizza-warmer is the closest I can come to the ideal.
> >
>
> My mother has an electric fruit and vegetable peeler. I don't think it
> was very expensive, but it certainly ranks high on the list of useless.
> It takes up a lot more storage space than a regular peeler. The two
> times I used it I found that it worked better if it wasn't turned on.

Ooh, that's a good one, and we've seen the electric grater, too.
Bizarre.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

On 2005-04-22, > wrote:
> Useless to me, but there may be an arthritic baker out there who would
> love to have it. My mom had one for years until it broke, and it saved
> her a lot of pain....

What did? What are you talking about? Who are you replying to?

If you're going to use google for usenet, learn how to use it properly. Enable
the option that includes attributes and quotes, please. Thank you.

nb

On Thu, 21 Apr 2005 23:02:14 -0000,
(Alex Rast) wrote:

>at Thu, 21 Apr 2005 19:14:50 GMT in <1114110890.887833.128590
>, (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?
>
>Chocolate temperers
>Electric deep-fryers
>
>At a lower price point:
>
>Pizza stones
yes
>Charlotte moulds
>Herb mincers
>Preformed pie shields
>Donut cutters
>Muffin-top tins
wouldn't mind one
>Bagel slicers
>
>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

Three of my favorite things! I wouldn't be without a microwave.

After reading these lists, it seems that I use many of the things
other people find useless, inluding the garlic press.

I never had an electric can opener, but since they started putting
pull-tops on cat food, I don't use my Swingaway as much either.

I have drawers full of gadgets! None very expensive though. I have
resisted the Eggstractor.

Sue(tm)
Lead me not into temptation... I can find it myself!

Alex Rast > wrote:

>
> 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

I'm with you.

serene (but nonstick is nifty, if not necessary -- just not worth it
because it never lasts and I don't wanna eat chips of the stuff)
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Dr. Dog > wrote:

> Slightly OT, but you prodded my memory. When I was a very small kid, my
> Mom gave me the task of kneading margarine--it came in a box like
> butter, but inside was a thick platic wrap and a little bubble of
> yellow food-colouring to be mixed by kneading with the white,
> lardy-looking paste.

My mom has talked about doing that when she was a kid, too.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Lynn from Fargo > wrote:

> Hate(d) my:
> apple-peeler-corer-slicer

Ooh, I love those things. Wish I had one.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

"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

notbob wrote:

>
> What did? What are you talking about? Who are you replying to?
>
> If you're going to use google for usenet, learn how to use it properly. Enable
> the option that includes attributes and quotes, please. Thank you.

Perhaps you should learn to use your newsreader properly or learn to
follow a thread. Even without attributes and quoting
it's not hard to find out who she's responding to. Unless you are too
lazy or stupid to figure it out that is. Maybe it's both.

"CouldntCareLess" > wrote in message
news:kd%9e.3013$Zi.1016@fed1read04...
> notbob wrote:
>
>>
>> What did? What are you talking about? Who are you replying to? If
>> you're going to use google for usenet, learn how to use it properly.
>> Enable
>> the option that includes attributes and quotes, please. Thank you.
>
> Perhaps you should learn to use your newsreader properly or learn to
> follow a thread. Even without attributes and quoting
> it's not hard to find out who she's responding to. Unless you are too
> lazy or stupid to figure it out that is. Maybe it's both.

It may not be hard to figure out, but it's a pain in the ass. I AM too lazy,
or stupid to figure it out. So quit making things so difficult for me,
please. Thank-you.
Scott.

On Thu 21 Apr 2005 09:41:21p, CouldntCareLess wrote in rec.food.cooking:

> notbob wrote:
>
>>
>> What did? What are you talking about? Who are you replying to?
>>
>> If you're going to use google for usenet, learn how to use it properly.
>> Enable the option that includes attributes and quotes, please. Thank
>> you.
>
> Perhaps you should learn to use your newsreader properly or learn to
> follow a thread. Even without attributes and quoting
> it's not hard to find out who she's responding to. Unless you are too
> lazy or stupid to figure it out that is. Maybe it's both.

You are clearly out of line here! Looking at the post that notbob replied
to, there was next to nothing to indicate what the poster was talking
about. One shouldn't have to read back up a thread to understand what a
poster is referring to, nor is it a fault of using a newsreader improperly.
You obviously "CouldntCareLess" what people think of you either. I can
assure you, with outbursts like this, is isn't much.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Kate B > wrote:

> 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.

Fried in butter.

HTH

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com