How do you microwave your bacon without one today?
Ours gets plenty of use.
A regular plate with a paper towel or two on top.
Still too greasy for me, thanks. The microwave bacon cooker shunts the grease away for easy disposal.
They used to be known as jaffle irons when I were a lass. But I don’t know what a potato ricer is, so I’m guessing you’d call it something different over there.
If you use an electric knife, I would confine its use to the kitchen and not use it to carve at the dinner table, like Frank did in Rocky Horror.
It just seems tacky to use it at the table.
Wow, it all makes sense! In the early '80s, there was a fast food restaurant in the mall food court called Jaffles, with an Australian theme. Their whole concept was they’d make you the sandwich of your choice and then press it between these electric sandwich irons – they have a line of several of them in the front of the counter. They would seal the edges of the bread together, get the insides nice and melty, and press a pretty design into the toasty bread. We used to go there a lot, and I always thought “Jaffles” was just a cutesy name, like a variant of waffles/waffle irons. I didn’t know they actually called them that in Australia!
I loathe electric can openers. Most of the ones I’ve used are extremely finicky and don’t get the job done any faster than a manual one (what with refusing to start because the can’s not aligned perfectly).
Plus, this being hurricane country and lightning capital of the world, what happens when you’re without power for days, and can’t get into any of your canned goods? Then you try to stab it with a knife and end up hurting yourself.
So, I hope electric can openers become obsolete.
I have a P-38 on my key ring, and there are a number of can opener-equipped pocket knives lying about; including a Swiss Champ on the hook inside of my backpack.
We used ours maybe twice. HATED the taste of electrified dogs!
Similar to that- One-patty Hamburger cooker. You pressed the meat into the circular metal mold- plugged it in, and then dumped out the pool of grease
from the trap below. Not as convenient as it seemed.
Convection oven- we used our all the time for six months, then decided
that cleaning air-blown grease from the inside was also anti-convenience.
And now I see the GT Xpress 101 infomercial & think “I want one.”
Yeah, I was thinking of my parents, who long-since tossed their manual can-opener and only have the electric one. Last time I was over there, so frustrated by the damn appliance, I pointed out this slight problem to them. They seemed unconcerned.
Makes me wonder what they did a few years ago when we had that ridiculously active hurricane season. I know they were without power for at least 10 days, but since it wasn’t a direct hit several parts of the city were unaffected. Lots of pizza I guess.
That reminds me of this Dawn Of The Dead quote:
That’s what a love about this board. If you wait long enough, everything gets explained.
I used to think electric can openers were for lazy nancy boys. Until I got arthritis.
Every one of our emergency kits has at least one P-38 in it. I’ve gotten pretty good with one over the years. But electric can openers are the biggest boondoggle ever perpetrated on people who don’t have arthritis.
eta: Nice simulpost.
Friends of mine use the pie iron/“sandwich toaster” for making little potpie-like dishes on camping trips. Likewise, our percolator only gets used while camping.
I used to have a manual masa grinder that I used for cracking malted barley, for brewing. (Now I have a proper grain mill for it - I got the Model P.)
I do use a flour sifter when I’m baking, and prefer to weigh the flour rather than measure by volume.
I don’t have a double boiler, but on occasion I create a makeshift version with two pots, or a metal mixing bowl over a large pot.
Two kinds of manual can openers - the classic Swing-A-Way style, and the kind that removes the lid from the top without leaving any rough edges. If I want to strain something in the can I’ll use the former kind, so I can push the lid down against the food inside.
I use my electric knife regularly for cutting large pieces of meat. It’s great for thin regular slices. Good for turkeys too.
I also have an electric skillet, but I only use it for frying fish or chicken. I have an electric griddle I use more often.
We always called them “pudgy pie makers.” Probably a brand name; I don’t recall from back then and I’m too lazy to go and look at the one we have now.
Hmm, that’s what my aforementioned friends call them. And they live in Wisconsin too, so perhaps it’s a regional thing.
I jumped in here to mention AB. It seems to me that there may be something else where he recommends an electric knife, but the Good Eats Fan Page doesn’t list it.
And aren’t double boilers indispensible for cooking with chocolate and certain egg yolk dishes?