weinoo

Ethanol induction system?

Popularized by another one of my (least) favorites on her cooking/tv shows...Rachael Ray. Feh.

I go right along with this, and I'm sure it has been ranted about in the past. Nick & Nora glasses are nice for martinis.

So using a flimsy, oversized pan, on a hot burner with boiling liquids, that you would then pick up to pour into a small saucepan or gravy boat, is a smart thing to do in the kitchen?

How do you get the good stuff (aka the fond, not the fonz) out of a flimsy disposable aluminum roasting pan? I can only see using them, with a wire frame, in a catering situation (often, with a sterno underneath and the pan itself sitting in a bain marie).

Fresh thyme - the twigs. Rather than tie a bouquet garni together, I throw everything in individually. Then I get to curse myself out as I try to pick out all the remnants.

A Significant Eater favorite, mushroom barley soup. Chicken rubbed/marinated in ras al hanout, olive oil, lemon juice, Pom molasses, salt, pepper. High-heat roasted. Also made a yogurt based sauce with za'atar, garlic, lemon, olive oil, herbs. Good.

Freser?

Year-round! I personally love ice cream in the winter...and if going out for ice cream to a favorite place (Il Lab, say, back before the confinement), it's way less crowded in the winter!

Curate. Like "this menu has been curated by... " NO!! Art curators curate. Menu writers, sommeliers, et al. just do their jobs. Now pardon me, while I go butcher some strawberries and a banana.

Opinions may vary, but does evidence? Not arguing against the use of the term, which I first hated on June 2, 1980!

This is wrong, by the way. First used, 1980, in New York Magazine, by Gael Greene...

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!