weinoo

And here I thought they were harvesting ice from a mountain top!

You mean other than you, right? Tongue in cheek, tongue in cheek...I'm kidding! You've hit the nail on the head with many of these words/terms. And it all started with not only the Food Network, but food competitions, and bringing professional, real chefs and professional kitchens into the home. So it sounds cool to people to say stuff like blanch, shock, cook off, etc. etc. - all terms that are used in professional settings. Now pardon me - I have to break down a chicken.

Those ribs look good...

Very Julia-ish!

No, but thank you. Never really been a crock pot fan...they take too much time (and space!)...😂 . I definitely don't eat panini all the time, but with the interchangeable plates I could certainly (and have recently) use it for things like pain perdu and pancakes. I was actually thinking, after recently making stovetop hamburgers which made a nightmare of a mess, that perhaps I could use it for things like that. Probably wouldn't get enough of a crust, though it does get pretty hot... 😉...ish.

Wok Hei!

I think you need to start using it, just because it's better! (Does it come with multiple sets of plates, like the Griddler?) Kinda brings up another point - why do we hang onto things we don't use????

Huge change...I remember, as a kid, no mishpucha meal ended without coffee. Cigarettes and cigars, too. Now you're talking right up Significant Eater's alley.

They really do sound awful.

My kinda breakfast.

Is your panini press similar to the Griddler? Or is that too personal?

I wonder if it's all about storage and/or where the appliance is located. I'd probably use the Cuisinart griddler more if it were on the countertop, but there's no room. However, on the countertop I have the Kitchen Aid mixer - which can go quite a while without being used; once I start using it, like for holiday cookies, I'm sure glad it's up and out. @KennethT - that stovetop smoker you and I own - I don't really consider it an appliance, since it doesn't plug in! But it does take up some room. And I may not use it a ton, but I'm sure glad I have a vacuum sealer. It really comes in handy, like when I bought a couple of pounds of Hatch chilies and I was able to seal up 1/4 lb. packs of them.

Or start cooking a little earlier!

Baby artichoke (fresh) and assorted mushroom paella. And a nice socarrat to boot. I have, at this point, better luck with socarrat in the slightly smaller, enameled paella pan, than in one of the more classic paella pans. And it's plenty for the two of us, with leftovers.

Let's say over the last 2 - 3 years. I'll start: At this point, it has to be my Instant Pot. I just don't find much use for it. I prefer beans cooked on the stovetop. I prefer braises braised. I'm never rushing to put out a meal. And nowadays, even stock gets made on the stovetop.

Do we ever! Description says they don't taste chocolatey, but they look chocolatey.

Oooooh... Bean club!

Inspired by a semi-recent dinner of @liuzhou's, and also because I happened to see a nice looking package of ribs in a grocery store (first time I've been in our local grocery store in a looooong time). I was planning on chopping these ribs into thirds, which is how the ribs in a dish like this are generally cooked, I believe. Took out my trusty cleaver, and wham (bam?). Nada. Nothing. I couldn't hack through these bones no matter what I did. So, I cooked them whole, after Significant Eater yelled from the living room, and I quote: "What the fuck is going on in there?" Basically a mashup from Fuschia Dunlop (her Hunan cookbook (eG-friendly Amazon.com link), which I've had since it was published in 2017, and good old Irene Kuo (her The Key to Chinese Cooking (eG-friendly Amazon.com link), which I've had since it was published 40 years prior. Soy, dark soy, ginger, sugar, bean pasta (spicy), Baoning vinegar, and Shaoxing wine. After par boiling, then braised in all those goodies. Stir-fried green cabbage with ground FACING HEAVEN ZI DAN TOU CHILI - a mild (er) Szechuan chili. Green cabbage (the stuff we make cole slaw from) is really nice when it's stir-fried and barely cooked. We'd already finished a bottle of sparkling rosé (Filipa Pato, one of our favorite low-alcohol quaffs), because who the heck knows what to drink with this dinner.

Nice. At the farmer's market where I shop, I don't know if the growers are selling their "C" grade Honeycrisps, but they're generally $2.99/lb. And believe me, they're certainly random sizes. Of course, driving in to, and setting up in Manhattan, the logistics involved, I understand the pricing. And you can always find pre-packed 3 - 5 lb. bags of different varieties of apples for a lot less.

Take advantage - I think this is a great service - and also one way in which food waste might be lessened. As you can see, what they think is unfit for retail sale is really perfectly OK.

This is great, @Shelby. I'm glad it makes you so happy! Save those trimmings - there may even be some vegetable stock in your future!

When I purchased my first wok, way back in the previous century (okay, 1977 or so), I don't even think they offered one-handled ones. I only remember seeing the two loop handles, carbon steel. But I could be misremembering.

Yeah - they do that in Sicily!

Now you're really confusing me! Looking more closely, maybe it's just a sort of frying pan? Does anyone use the one handled wok at home, or are they all pretty much with the two loop handles?

To say nothing of the air conditioning bill, @Franci!! My parents (they should RIP) lived in Delray Beach for many years. But 5 miles in, not quite to the turnpike. God, it was hot there...at least you get some ocean breezes. Spaghetti all’Eoliana. Fresh tuna barely cooked all the way through, tomato (canned and fresh cherry), capers, olives, garlic, parsley. This was really good, with those salty, sweet and pungent flavors. An adaptation of the classic Puntarelle all Romana. In addition to being a pain in the ass to prep, puntarelle is not always that easy to find (oh, to be in a Roman market again one day, where it's sold prepped). Instead, Belgian endive subbed. It's not exactly the same, but it's nice and juicy and a little bitter.