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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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"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 |
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