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.
>
>
>
> Dog

I found a device on Amazon.com called the Breville Muffin Magic. All it
does is bake muffins and it can only bake 3 at a time. So if you have
a whole batch to make by the time you get to the last ones all the
leavening action in the batter is gone.

"CouldntCareLess" > wrote in message
news:kd%9e.3013$Zi.1016@fed1read04...

[In response to a request for a poster to quote]

> 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.

When the vagaries of propagation have been resolved, quoting will become
less of an issue. Until then, it's appropriate for people to follow the
common Usenet custom of snipping and quoting replied-to messages.

For the newbies and naysayers, I again refer you to:
http://www.netmeister.org/news/learn2quote.html

Newbies have an excuse (and a polite note to them, with appropriate
references such as the above, is often enough to square things away); others
don't. I don't see why this is such a difficult concept for some people.
-j

On 2005-04-22, Serene > wrote:

> because it never lasts and I don't wanna eat chips of the stuff)

You're buying the cheap stuff. I've got an Excalibur(tm) coated fry pan
that's over ten years old and it has never chipped. I've burned it,
scrubbed it, and just generally abused the Hell out of it and it's
still hanging in there. It occasionally losses its non-stick
properties whenever I burn something really bad onto it, but scrubbing
the Hell out it with a ScotchBrite pad to take the burnt stuff off
restores it. The teflon coating is really bullet-proof on this brand
coating. Here's why:

http://www.whitfordww.com/excalibur.html

I don't know who is using Excalibur teflon on their pans these days,
but I'm sure someone is. Mine is an older Farberware Millennium line
which they don't make anymore. Do a google search for excalibur pans.

nb

On 2005-04-22, 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.

Agreed, Kate. I use these 3 items daily. I boil a cup of water in 3
mins to make a cup of coffee when I awake. Great for warming
leftovers and soups. I use my non-stick pans for eggs, grilled
sandwiches, etc, even though I have an excellent set of SS/Cu pans
which see even more use. As for the SS knives, I've got those, too.
The trick is to get quality SS knives. I got nothing against carbon
stee knives, but my SS LamsonSharps will take and hold an edge as good
as any carbon steel knife I've ever owned.

If one wants to be a traditionalist, fine with me. But, calling the
newer-tech stuff useless is just silly.

nb

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.
>
> Michael
>
> --
> Opinions founded on prejudice are always sustained with the greatest
> violence.
> -- Hebrew proverb


Yeah, but ya know, I make some kick-butt mango cream/sorbet that is
just too good. It's the only thing I use the silly thing for...

-L.

Curly Sue wrote:
> 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.

Gee - who doesn't like a garlic press? I couldn't livewithout mine!


>
> 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.

You don't used canned tomatoes? Or do you can them yourself?

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

A recent review said it doesn't work. Not that I was tempted, in any
way...
-L.

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

Seriously, I don't get this. I have a couple and love them. How do
you waste garlic with a garlic press?

I used to curse at the thing when I had a cheap one. So I invested in a
couple heavy-duty SS ones and they're awesome.

-L.

A little birdie told me that Dave Smith > said:

>Alex Rast wrote:
>
>> 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.

Crash wanted a deep fryer for a long time. Finally got one about a year
ago. I'd never do it again. The basket is hard to clean (it's a large
wire mesh, rather than the pan with holes that my parents had), and the
unit we got is large and cumbersome. It sits on the table because we don't
have anywhere else to put it. I prefer deep frying in my wok.

Carol
--
Coming at you live, from beautiful Lake Woebegon

"Terry Pulliam Burd" > wrote in message
...
> 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.

Wow! it's got a name! Thanks
Teri
>
> 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"

"Adam Preble" > wrote in message
...
> 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.

Didn't occur to me - i guess nothing's useless if you actually use it.
Teri

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".

Electric can openers can be a boon for those with arthritis or similar
conditions.

Cindy Hamilton

Goomba38 wrote:
> -L. wrote:
>
> > Gee - who doesn't like a garlic press? I couldn't livewithout
mine!
>
> What does it do that my knife can't? I manage quite well without a
> press. One less thing to wash too.


But don't you have to wash the knife, Goomba?


Dog
(who swears by his garlic press)

Dr. Dog wrote:
> Goomba38 wrote:
> > -L. wrote:
> >
> > > Gee - who doesn't like a garlic press? I couldn't livewithout
> mine!
> >
> > What does it do that my knife can't? I manage quite well without a
> > press. One less thing to wash too.
>
>
> But don't you have to wash the knife, Goomba?
>

Well, sure. But it's a rare day indeed that I use garlic that I don't
also have to whip out the ol' chef's knife to chop some veggies, so I'd
be washing the knife anyways.

"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?

These are both cheap but absolute travesties. The hinged flip-flop
"omlet" pan, and the battery-powered "insde the egg" egg scrambler.
Somehow we have both, but never used them Don't know why they didn't
make it in that garage sale 15 years ago.

Adam Preble > wrote:


>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.

They're also great if you bake bread on tiles, instead of those little
"bread pans".

"Kate B" > wrote:

>As to SS knives what out there is a better material for kitchen use? I'm
>genuinely curious.
>
>Kate
>

Regular steel, I guess the "no-stain" types are a reasonable
alternative to stainless. I don't guess it's always true, but in
general it's very hard to sharpen a stainless knife. OTOH if you get
one of the "higher-end" stainless ones today, I think they probably
hold their original edge pretty well. And they go in the dishwasher,
which is good.

"-L." > wrote:

>Gee - who doesn't like a garlic press? I couldn't livewithout mine!
>

I don''t use mine a lot, but I do really like it if I have to do a
huge load of garlic at once. Don't even peel the stuff.

One time on Usenet, x-no-archive: yes said:
> "-L." > wrote:

> >Gee - who doesn't like a garlic press? I couldn't livewithout mine!

> I don''t use mine a lot, but I do really like it if I have to do a
> huge load of garlic at once. Don't even peel the stuff.

I love my garlic press, but I've never tried putting unpeeled
garlic through it. Does the skin stay in the press or break up
and go into the dish? If it's the former, I'll have to give it
a try -- anything to save work... ;-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

In article .com>,
Dr. Dog > wrote:
>Anyone have any nominations?

I nominate the Ronco electric egg scrambler. It's a motor with
a vertical shaft having a bent needle connected to the end. You
impale an egg on the needle, turn it on, the needle spins around
inside the egg, scrambling it. Then you break open the egg, and out
comes perfectly scrambled raw egg.

-A

-L. wrote:

> Gee - who doesn't like a garlic press? I couldn't livewithout mine!

What does it do that my knife can't? I manage quite well without a
press. One less thing to wash too.
Goomba

axlq wrote:
>
> I nominate the Ronco electric egg scrambler. It's a motor with
> a vertical shaft having a bent needle connected to the end. You
> impale an egg on the needle, turn it on, the needle spins around
> inside the egg, scrambling it. Then you break open the egg, and out
> comes perfectly scrambled raw egg.
>
Are you kidding?! Wow, that's hilarious! Now if you had a syringe you
could add a bit of water or milk, and if you had a tiny funnel you
could add salt and pepper. Then you could put the egg in the microwave
and cook it. Serve scrambled egg in an egg cup....-aem

Dr. Dog wrote:

> Goomba38 wrote:
>
>>-L. wrote:
>>
>>
>>>Gee - who doesn't like a garlic press? I couldn't livewithout
>
> mine!
>
>>What does it do that my knife can't? I manage quite well without a
>>press. One less thing to wash too.
>
>
>
> But don't you have to wash the knife, Goomba?
>
>
> Dog
> (who swears by his garlic press)

Well sure, but usually only after it has also sliced, diced and minced
other components of the meal prep. What *else* can that garlic press do?
Nope.. I don't need one. I'm pretty handy with a knife <hehehehe>
Goomba

> 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 use all three of those nearly every day.
Although not expensive, my useless items would be this metal meat
defrosting tray thing (as seen on tv) that`s supposed to defrost frozen
meat in minutes - it doesn`t.

That "bacon waves" tray for microwaving bacon.
This thing with a whole bunch of little blades and a handle that`s
supposed to slice a whole tomato at once - it just kinda shreds it,
rather then slicing it.

(Gal Called Jani) wrote:

>I love my garlic press, but I've never tried putting unpeeled
>garlic through it. Does the skin stay in the press or break up
>and go into the dish? If it's the former, I'll have to give it
>a try -- anything to save work... ;-)

I have a Susi (I think that's the name) and it's suposed to be a
pretty good one, unless you get up into the "super priced" ones. If
it's decent garlic and hasn't gone all hard and shooty, I just press
'em through unpeeled for a few cloves, then keep around a small blunt
table knife or whatever, push against one edge of the reside and lift
out, then keep going. 4 or 5 cloves at a time easily. I don't bother
to stop and scrape the bottom, I just keep shoving it through. So
far, I haven't noticed skin coming through but that doesn't mean it
isn't <G>. I suppose though, that the pieces would be the size of a
pin head and wouldn't be noticed. BTW, I'm finding that it's
increasing hard to get decent garlic. I even bought some nice-looking
bulbs all hung in netting, got them home and about half of the stuff
was half dried and starting to shoot. Wonder if it's worth trying to
grow your own. Anyone try it?

From: (AlleyGator)

>These are both cheap but absolute travesties.
> The hinged flip-flop "omlet" pan, and the
> battery-powered "insde the egg" egg
> scrambler. Somehow we have both, but never
> used them Don't know why they didn't make it
> in that garage sale 15 years ago.

Heh. I had one of those hinged omelet pans. I forgot about that thing.
Bought it at a garage sale, and ended up selling it at another garage
sale.

Gal Called Jani wrote:

>
>
> I love my garlic press, but I've never tried putting unpeeled
> garlic through it. Does the skin stay in the press or break up
> and go into the dish? If it's the former, I'll have to give it
> a try -- anything to save work... ;-)

Yes, a decent garlic press with squeeze out the cloves and leave the skin
behind. I use my garlic press at least one a week. When I am making a
marinate and need to get the garlic into small pieces and as much of that
flavoured juice as possible I just pop a clove into the press and squeeze.
It's a lot easier to pop the old skin out of the press than it is to peel
the clove and then cut it up.

"Dog3" > wrote in message
1...
<snip>
> I think the most useless
> gadget I've ever gotten as a 'gift' was a strawberry huller. I'm sure it
> was inexpensive also. I mean, how much effort does it take to hull a
> strawberry with a knife?
>
> Michael

I think that, for under a dollar, my strawberry huller is one of my best
investments. It is much faster to use (and easier on the strawberry) than a
knife. I use it with gladness in my heart.

Charlie

One time on Usenet, x-no-archive: yes said:
> "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?
>
> These are both cheap but absolute travesties. The hinged flip-flop
> "omlet" pan, and the battery-powered "insde the egg" egg scrambler.
> Somehow we have both, but never used them Don't know why they didn't
> make it in that garage sale 15 years ago.

Aw, I love my hinged omelet pan, it makes thick, fluffy omelets.
Unfortunately, DH doesn't like them that way, so we don't use it
very often. Now the "in-the-egg" scrambler is just silly, IMHO...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

One time on Usenet, Dave Smith > said:
> Gal Called Jani wrote:

> > I love my garlic press, but I've never tried putting unpeeled
> > garlic through it. Does the skin stay in the press or break up
> > and go into the dish? If it's the former, I'll have to give it
> > a try -- anything to save work... ;-)
>
> Yes, a decent garlic press with squeeze out the cloves and leave the skin
> behind. I use my garlic press at least one a week. When I am making a
> marinate and need to get the garlic into small pieces and as much of that
> flavoured juice as possible I just pop a clove into the press and squeeze.
> It's a lot easier to pop the old skin out of the press than it is to peel
> the clove and then cut it up.

Well, I'll be! I've always peeled my garlic before pressing it, but I'll
try this way. Thanks Dave (and -L, too)...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

Charles Gifford wrote:

> I think that, for under a dollar, my strawberry huller is one of my best
> investments. It is much faster to use (and easier on the strawberry) than a
> knife. I use it with gladness in my heart.

Strawberry hullers certainly do have to cost factor in their favour :-)
One labour saving device I never developed an appreciation for is the cherry
pitter. They are the most painful tool to use for any amount of time. Thank
goodness I have sour cherry orchards near my house and some of them process
their own cherries. I can go and buy a pail of pitted cherries almost right off
the tree, and for a fraction of the cost of buying them by the basket at the
market.

In article .com>,
"Cindy Hamilton" > 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".
>
> Electric can openers can be a boon for those with arthritis or
> similar conditions.


Well of course. So are guide dogs for people who are visually impaired
but not everyone needs one. The question was about what we each
*personally* find the most useless--- not what we designate useless for
everyone. There is a difference.

"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

Dave Smith wrote:

<snip>

> One labour saving device I never developed an appreciation for is the
cherry
> pitter. They are the most painful tool to use for any amount of time.
Thank
> goodness I have sour cherry orchards near my house and some of them
process
> their own cherries. I can go and buy a pail of pitted cherries almost
right off
> the tree, and for a fraction of the cost of buying them by the basket at
the
> market.

And then there are the folks like me. I have a massive tart cherry tree in
my backyard, and my inexpensive handheld cherry pitter proves its worth
annually.

I am thinking, though, since the tree is SO productive, of buying one of the
smallish mechanized pitters. Are they worth the bread?

pennyaline wrote:
> Dave Smith wrote:
>
> <snip>
>
> > One labour saving device I never developed an appreciation for is
the
> cherry
> > pitter. They are the most painful tool to use for any amount of
time.
> Thank
> > goodness I have sour cherry orchards near my house and some of them
> process
> > their own cherries. I can go and buy a pail of pitted cherries
almost
> right off
> > the tree, and for a fraction of the cost of buying them by the
basket at
> the
> > market.
>
> And then there are the folks like me. I have a massive tart cherry
tree in
> my backyard, and my inexpensive handheld cherry pitter proves its
worth
> annually.
>
> I am thinking, though, since the tree is SO productive, of buying one
of the
> smallish mechanized pitters. Are they worth the bread?

They are not very expensive: http://tinyurl.com/c2g2x

Sheldon

Sheldon wrote about cherry pitters:
> They are not very expensive: http://tinyurl.com/c2g2x

Thanks so much, Sheldon!

I've looked at these before, and have always wondered if the claims are
genuine. I guess there's one way to find out.

pennyaline wrote:
> Sheldon wrote about cherry pitters:
> > They are not very expensive: http://tinyurl.com/c2g2x
>
> Thanks so much, Sheldon!
>
> I've looked at these before, and have always wondered if the claims
are
> genuine. I guess there's one way to find out.

If you find it unsatifactory you can always return it. I had a dwarf
sour cherry tree at my last house and it was becoming so prolific I was
seriously considering a better pitter, but alas, I moved and naturally
left the tree. But at my new digs I planted two dwarf sour cherry
trees... planted them last spring, perhaps I'll get a few cherries this
year, but I know it will be at least three years before meaningful
production. The buds on my two new trees are just about to burst open,
even a bit of green is showing... perhaps a few blossoms will appear.
I like dwarf fruit trees, in every way they are so much easier... and
pound for pound are much more prolific than semi-dwarfs and full size.
I used to get 20lbs of delicious sour cherries from my one dwarf tree,
and that was after only 5 years... and that from a tree of only 7'
height and about as wide, and planted in a very cramped space in the
corner of a stockade fence. I have a picture of it in full blossom,
gorgeous. So if you get a new pitter let me know which one and how it
works.

Sheldon

"-L." > wrote in message
ups.com...
>
> Curly Sue wrote:
>> 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.
>
> Gee - who doesn't like a garlic press? I couldn't livewithout mine!

I don't. I can chop up a clove pretty quick with my knife. Maybe I've
just been unlucky, but the two different presses I've owned both wasted
about half the garlic I pressed, because I found it to be too much work
to scrape out the mashed garlic from the press. Besides, I enjoy using
my knife.

Scott.

"Day Dreamer" > wrote in message
...
>
> > 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 use all three of those nearly every day.
> Although not expensive, my useless items would be this metal meat
> defrosting tray thing (as seen on tv) that`s supposed to defrost
> frozen
> meat in minutes - it doesn`t.

Not in minutes, but it absolutely speeds up the process. Mine is a
ribbed aluminum thing with rubber feet (I expect copper would work
better, but cost a lot more). Same thing as yours? I don't use it a lot,
but on occasion I find it useful.

Scott.

"Kate B" > wrote in message
link.net...
>

(snip)

> As to SS knives what out there is a better material for kitchen use?
> I'm
> genuinely curious.
>
> Kate

Stainless knives can't hope to achieve the edge that carbon steel can.
Stainless is great for steak knives and cutlery, but for chef's,
carving, paring or filleting knives, use a good quality carbon steel
knife and you can't go wrong.

Scott.

"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

A friend gave me one of those plastic, spring loaded chopper things that
have a wavy blade that partially rotates every time you push the
plunger. The ad on tv made it look great. It isn't.

Scott