It's About Liberty: A Conservative Forum
Topics => Food & Cooking => Topic started by: John Florida on July 09, 2011, 10:31:47 AM
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Useless Crap (http://www.youtube.com/watch?v=zWu-ZN_UUWE#)
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You don't use a metal knife on lettuce because the cut ends turn rusty, particularly iceberg lettuce. I slam the head core down on the counter, it will pop right out after that, and then tear the head apart with my hands.
I have multiple ice-cream scoops, too, because, while they all will get the ice-cream out of the container, none of them will release the stuff onto the cone. Even after running them under cold water first.
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You don't use a metal knife on lettuce because the cut ends turn rusty, particularly iceberg lettuce. I slam the head core down on the counter, it will pop right out after that, and then tear the head apart with my hands.
I have multiple ice-cream scoops, too, because, while they all will get the ice-cream out of the container, none of them will release the stuff onto the cone. Even after running them under cold water first.
That's annoying as heck, ain't it?
Try warm water.
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The Concorde bottle opener is pretty damn cool. But I buy beer with twist-off caps, so I don't really need it.
The butter slicer seems to make sense, if it's calibrated for tablespoon-sized slices. It seems easier that aligning the knife with the markings on the wrapper.
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rick, I count either 17 or 19 slices with that butter slicer. I think the thing slices into 'pats', not tablespoons.
A useless item I own is a pressure cooker. I don't use it because I'm always afraid it will blow up. Also, I never use my crockpot, either. But someday, which I've been saying for over 2 decades now.
Something I was given that I thought would be useless is this:
(http://ts4.mm.bing.net/images/thumbnail.aspx?q=971795936439&id=a3db0fec95507369e9b736283a5a3b0a&url=http%3a%2f%2fimages.marketplaceadvisor.channeladvisor.com%2fhi%2f72%2f72196%2f36702.jpg)
a cherry pitter. Now I've never used it for cherries, but it works great on olives, so it's gotten way more use than I ever thought it would (because I thought it would never get any use).
Now for that lady's grilled cheese pan, I'd use it for a Potatoes Anna pan.
(http://ts2.mm.bing.net/images/thumbnail.aspx?q=1014758248237&id=5df85f1038d6473d54a7bb67e12de2c4&url=http%3a%2f%2fwww.greatknives.com%2fCopperware%2f214716.JPG)
Improvise, adapt, overcome.
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Love the crockpot. Makes the best pot-roast ever; just toss the stuff in and 8 hours later -- Voila! -- dinner.
I haven't used the pressure-canner lately, but I've got jarred meat and veggies stashed from the last go-rounds. It's perfectly safe if you do what you're supposed to do as far as keeping on eye on it according to the directions.
One little gadget that I have found to be invaluable is a little square plastic scraper that my Mother acquired from her Pampered Chef days. It's great for a number of things, not the least scraping what you don't want going down the drain out of "non-stick" cookware.
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Hmmm, I've got got a crock pot full of goodies cooling down right now. mmmmm
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I used crock pots to keep things warm for parties or hot apple cider with all the spices and the house smelled wonderful.
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My favorite is my hot oil popcorn popper. It has a stirring stick that rotates the ingredients during the heating. Hot air poppers are better than nothing but for the ultimate in popcorn taste a hot oil popper is the only way to go. Especially when coconut oil is used. Real coconut oil. Real butter. And popcorn salt instead of ordinary salt.
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Love the crockpot. Makes the best pot-roast ever; just toss the stuff in and 8 hours later -- Voila! -- dinner.
Now I'm drooling. You can also make a real mean batch of red beans w/ sausage in a crockpot. Goes great on rice. Very simple cajun recipe.
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Love the crockpot. Makes the best pot-roast ever; just toss the stuff in and 8 hours later -- Voila! -- dinner.
Now I'm drooling. You can also make a real mean batch of red beans w/ sausage in a crockpot. Goes great on rice. Very simple cajun recipe.
That should work give it a shot.
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Love the crockpot. Makes the best pot-roast ever; just toss the stuff in and 8 hours later -- Voila! -- dinner.
Now I'm drooling. You can also make a real mean batch of red beans w/ sausage in a crockpot. Goes great on rice. Very simple cajun recipe.
I would think a crock pot would not made a big enough batch of beans. At least not the size batches I'm used to making.
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My favorite is my hot oil popcorn popper. It has a stirring stick that rotates the ingredients during the heating. Hot air poppers are better than nothing but for the ultimate in popcorn taste a hot oil popper is the only way to go. Especially when coconut oil is used. Real coconut oil. Real butter. And popcorn salt instead of ordinary salt.
Believe it or not, I use my big wok, with lid, as a popcorn popper. It's deep, wide, with a small bottom, heats to a high temperature and has a non-stick surface to boot. The lid in conical, so I can pop a huge batch big enough to last through even Gone With the Wind. I melt butter and swirl it on top, then toss to mix it in, but I have never heard of popcorn salt, so I'm wondering what's the difference; I use fine kosher salt or grated sea salt.
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Popcorn salt is ordinary salt that has been ground to a fine powder, like confectioner's sugar. It sticks to the popcorn better than the normal square crystals.
I bought a jar years ago and it's almost empty. I can't find it in any supermarket now, but I have looked online and found it. Of course, if you have a grinder, you can make your own.
http://www.amazon.com/Popcorn-Nut-Salt-24-oz/dp/B00017LF24/ref=sr_1_1?ie=UTF8&qid=1310303751&sr=8-1 (http://www.amazon.com/Popcorn-Nut-Salt-24-oz/dp/B00017LF24/ref=sr_1_1?ie=UTF8&qid=1310303751&sr=8-1)
The shipping costs more than the salt; but on the other hand, 24 oz. will probably last me for the rest of my life.