Tag Kitchen

This I found out last week

Michael 8 Comments

Trees and apples

You remember last week I wrote about teens’ level of and interest in news literacy. Most consider content presented by celebrities, podcast host, and social media influencers as legitimate as legacy news sources. I wrote, “they [the surveyed teens) are three times as likely to trust TikTok over their local newspaper, and nearly half of those surveyed said journalists do more harm to democracy than good and that news articles are no more trustworthy than other online content creators.” One in five, 20%, are likely to believe whatever is out in front of them in the guise of “news.”

Today’s teens are offspring of those in the cusp between Millennials and Gen Z, the latter particularly social tech savvy. Enough so, it makes you wonder, how far from the tree did those apples fall.

The Pew Research Center may have taken the measure to that answer. A survey of more than 10,000 U.S. adults revealed one in five Americans (a familiar number?) regularly get their news from social media influencers, 77%of whom have no affiliation, or background, with a media organization.

Fly now or pay later

Delta Air Lines CEO Ed Bastian says the incoming Trump administration will be a “breath of fresh air” for airlines, a sentiment echoed by Southwest Airlines CEO Robert Jordan. The airline industry in general is hoping the incoming administration will roll back rules requiring automatic refunds after canceled flights and requiring airlines to advertise the full price of fares, including mandatory fees and taxes. They were most vocal about relief from advertising the full price to fly, claiming that will confuse consumers by giving them too much information. Clearly they are confusing consumers with the nominees for the incoming administration. 

On a personal note

My small appliances are rebelling. The toaster doesn’t, the spice grinder doesn’t, and only 3 out of the 4 digits are complete in the number display on the microwave. The most frustrating is the toaster. It doesn’t except when it does, and then inconsistently, so inconsistently that I can put two pieces of bread in and get one warm piece of bread and one piece of charcoal back. The entire rest of the world will be lining up in front of all the Walmarts and Targets or sitting with fingers poised over “add to cart” in the hopes of scoring a huge deal on 78 inch OLED TVs, robot vacuums, and new computers come this Friday, and I’ll be looking for deals on a toaster. It just isn’t fair!

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Time again for a shameless plug for the latest Uplift blog post. That’s the one where we encourage you to be thankful for the things that are working out so well. Hmm. Maybe I should be more thankful for my toaster after all.  Take a look at Give Thanks for All That Is Broken  

But before you go look, have you still not thought about joining the ROAMcare community and have the weekly Uplift blog delivered to your email as soon as it hits the website? In addition to an Uplift release every Wednesday, you will also receive weekly a Monday Moment of Motivation, and our email exclusive Friday Flashback repost of one of our most loved publications. All free and available now at  ROAMcare.org.

 

Launder at your own risk

Michael 15 Comments

“Oh, come here. You have to see this.” This was a care instructions tag on a kitchen towel. The speaker was my daughter.

The tag in questions read, in part, “tumble dry low, remove promptly and fold.”

“They’re getting demanding. I’ve never been threatened by linens.”

She had a point. Most tags stop at “remove promptly.” We know. We went through all the kitchen towels in the kitchen towel garage. I stopped to freshen my lemonade and the daughter disappeared. “Nope, no aggressive towels in here!” I heard from the bathroom. So maybe they aren’t getting demanding. It is a rogue towel getting demanding on its own.

The idea of care instruction tags has always confused me. All those little pictures on them. It’s like one day someone decided “we have more to say and only one line of type left, let’s invent new hieroglyphics.” You can get a guide if you’d like. I saw one guide with 52 symbols. That’s more than all the symbols that flash in my car’s dash when I start it up. There’s even a symbol for Do Not Wash. You would think if they don’t want it washed it wouldn’t even need a tag. Or perhaps just a tag with nothing on it. But then how would you tell it from a tag attached to a towel that’s been repeatedly washed, and then dried at dryer’s the hottest heat setting where it then sat for 4 or 5 hours.

Remove promptly and fold. Hmm. What if I want to use it right then. Do I have to remove it promptly, fold, then unfold for use. Of course, it doesn’t say anything about unfolding before use. Maybe its intent is to be used folded. It wouldn’t have its total surface area to work with, but in its folded state it would provide more towel depth to soak up the water deeper into itself for no drips or spills. Of course, that’s what paper towels are for, and they pick up quicker. Just ask the lumberjack who sells them

(Follow this link for a Readers Digest version of the 32 most common laundry symbols)

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Stress eating is not the correct term. Considering all the good things that to happen to a person while feasting, we call it de-stress eating in our latest Uplift blog by ROAMcare, Eat Your Stress Away.

 

Resonating changes

Michael 12 Comments

In the sports world they call it “a stale message.” The coach or manager is a good coach or manager and will continue to be a good coach or manager, but they have been in one place too long, and their message isn’t resonating with the players. They’ve become stale.

My kitchen was stale. It’s a good kitchen and will continue to be a good kitchen, but its message is no longer resonating with me. Err, that is, its layout is no longer resonating with me. It didn’t need a major overhaul. Just a tweak. I’d have liked to have swapped the refrigerator for the baker’s rack and to be honest, had there been more than just me at the time I thought it, I might have suggested going out for a drink after we’d huffed and puffed a major appliance and a freestanding rack loaded with pots, pans, glassware, and for some reason, a bagel slicer across the kitchen floor. But there was no other person, and I don’t drink, alone or in groups, so I kept my reorg (that’s new young adult speak for reorganization) to just countertop appliances.

Allow me a short trip down a short sidetrack. What’s the deal with the 20-somethings (and the 30 and 40-something’s who want to sound 20ish) shortening perfectly good words that don’t take too long to speak nor a genius to spell. Where we old fogies are perfectly content with dealing with our situations, they all have a sitch. (I’m not even sure how to spell that.) and don’t even ask me if I want to “have a convo” when I’m in the mood to converse with someone. Ugh.

Anyway, my kitchen sitch sorely needed a reorg so I had a convo with myself and got to it. Now, I ask you, how much is too much when it comes to kitchen gadgets.  I realized part of the problem with my counter sitch was the number of ladles (lades?) and turners (spats) that I had. And the number was too many, so those got thinned. The coffee brewer and tea kettle and their requisite accompaniments (go-withs?) took up much too much too much counter space, and the herb garden was monopolizing a perfectly good tea cart. I figured (figged?) if I could harness these three areas, I’d be much happier and believe me, a happier me is easier to live with, and as one who lives alone, believe me, that is crucial! (croosh?)

Well, to make a long story short (and you’re saying why couldn’t I have decided to do that two paragraphs ago), after several attempts I came up with an arrangement I can be happy with. (No, it wasn’t the same one I started with!) Oddly enough, my tea paraphernalia was much too much for the tea cart which then became a perfect spot for a coffee station. And now my kitchen is resonating again!

But just to be sure about things, if you should happen to stop by and visit, don’t be surprised if I ask if you’d like to move a refrigerator. Or at least have a convo about it.

Few times in life do moments of self-care become gifts for others. In this week’s Uplift we talk about how we take the things we enjoy doing and try to add joy to the lives of others with them.

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Ode to a toaster oven

Michael 10 Comments

Let’s say you’re the not yet born offspring of parents who already have a young boy and girl. I know, I know. That’s a very traditional and somewhat old fashioned and arbitrary gender assignment, but stay with me for a while. You hear these parents discussing your future.

“We already have one of each. What are we going to do with another of either?”

“Maybe if we try hard, we can make it something else.”

“What else could there be?”

“Well, it’s the twentieth century. Surely there is room for a third option. Perhaps a blend.”

“Yes, yes perhaps so, and don’t call me Shirley.”

I imagine that is how the toaster oven was invented. (Okay, so I have a pretty vivid imagination. How do you think it came about?)

I can almost hear this conversation in the appliance aisle of any big box or discount department store. “Stay away from that shelf. We already have a toaster and an oven. Why would anybody want to clutter their counter with something that’s not quite either and not quite different?”

Well, I’m here to tell you, there are lots of reasons why. Warming croissants, reheating home made pot pies, roasting chicken breasts, even toasting bagels. All sorts of things too large for a toaster (which might work well for drying out a slice of bread) or too small to warrant turning in the oven (which works best as a storage space for large pots and pans that modern kitchen designers fail to make space for), and aren’t cold coffee (which the reheating of is the real and only reason to own a microwave oven).

I personally think the toaster oven is the unsung hero of kitchenism, and since this is my blog, I get to decide who are legitimate heroes and that kitchenism is a legitimate word. Really, when you think of all the money that goes into kitchens, why isn’t more spent on toaster ovens. Money? When you think of all the thinking that goes into kitchens, why isn’t more spent on toaster ovens.

Almost nobody thinks about toaster ovens. If you do an internet search for the “history of toaster ovens,” you will turn up a lot of responses for “toasters” but none for “toaster ovens.” On the other hand, if you just search “toaster ovens” you will get hundreds and hundreds and hundreds and hundreds, and a couple more, models to buy. They will sell you it but not tell you about it. Seems rather mercenary to me.

Oh, the poor toaster oven gets less respect than Jack Roy. (Go ahead, look it up. I’ll wait.)

(Welcome back.)

The keys to successful and happy life are to concentrate on the little things, stay interested in what you love and sweat the small stuff! In the most recent Uplift! we explore way to do just that! (Approximate reading time – 2 minutes)

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Cereal Killer

Michael 5 Comments

They are magically delicious. They are often the first real solid foods you eat. They’re great. They are the stuff dreams are made of. Wait! No, those are jewel encrusted golden birds from Malta. But that other stuff, yeah, that they are. And they are cereal.

Today is National Cereal Day. Look, every day is something and today the needle points to those grains used for food, often breakfast, such as wheat, oats, or corn. (Thank you Mr. Merriam. Or Mr. Webster. Can anybody tell those guys apart?)

Can you imagine your life without cereal? Probably not. Even if you aren’t a cereal eater now, you once were. Hot, smooth cereals like cooked creamy rice or wheat are often a baby’s first step from “baby food” to the stuff in the house everybody else eats. Those round oat thingies (Cheerios by name) are most toddlers’ favorite snack and few parents of the youngsters leave home without them. And you confirmed anti-cereal zealots, don’t tell me you don’t have a canister of oatmeal or a box of corn flakes somewhere in that kitchen with the idea that they are just to make cookies or to bread chicken.

cerealI’ll admit I’m not a big boxed cereal eater myself today but I have a decent chunk of pantry space devoted to the foodstuff. Hot cereal is different. I always have multiple containers of old fashioned oats on hand for breakfast, lunch, sometimes dinner, often cookies, just as often bars, and occasionally muffins. But those other cereals usually end up masquerading as “a heathy snack.”

Oddly my favorite cereal from childhood rarely visits my old man kitchen. And it wasn’t even a typical kid brand like Cap’n Crunch. My favorite cereal growing up was plain corn flakes. I’d have a bowl of flakes with a half a banana sliced into it and whole milk. The banana’s other half would go into my school lunch unless somebody got to it first for another breakfast add in. That was breakfast more days than not until I set off for college.

I tried to look up the most popular cereal. I found 5 polls all published within a month of each other, and all wildly different. I guess the most popular depends on where you are, what company is sponsoring the poll, or how honest you feel like being when asked if you prefer Kashi or Fruity Pebbles and your whole pilates class (or bowling team (no judgement here)) is listening.

So we’ll do an informal poll. What is your favorite cereal? Ahh, still no judgement.

 

 

All Stuck Up

Michael 7 Comments

It’s time for me to come clean. I don’t have a favorite mayonnaise. Hellmann’s or Kraft is ok with me. I couldn’t tell the difference between a store brand and Duke’s. Whether regular, light, or olive oil based, I don’t care. Once I even made my own. For all the work involved, any advantage was lost on me. Sorry. Mayo is mayo and as long as it’s thick, white, and has a little tang it fills my mayo need.

On the other hand, every other condiment in the world has gone through extreme testing and I have strong preferences. These fall into two categories. Those I like and use and those I would rather do without. Rather do without. That doesn’t mean I don’t bend if I have to. If I’m at friends’ house and they are serving one of those other mustards at their cookout, I won’t turn my nose up and whip out my brand from a handy condiment belt. I’m not a snob. Except …

Except for honey and syrup. You might say that when it comes to honey and syrup, I’m pretty much stuck on what I like. I got to thinking about this because I just used the last of my honey this past Sunday when I made the glaze for the Easter ham and the last of my syrup on this morning’s breakfast pancakes.

(If you have a good memory you know in my last post I mentioned that we went out for our Easter dinner. That’s right, we did. But that didn’t stop me from baking a ham.)

(Some traditions die harder than others.)

(We now return you to your regularly scheduled blog post.)

I may have even mentioned before that I can be a honey and syrup snob. There aren’t specific brands of either that I have hitched my wagon to. Rather there are specific sources. Local sources. Local is always better. Think about last summer and the green beans you got at the farmers’ market versus those you got at your snow bound mega-mart’s produce section on your last shopping trip. I prefer the summer stock also, but that doesn’t stop me from eating green beans in January. But honey and syrup. Those are two different stories. If I can’t get local, I don’t get.

Fortunately, our local maple festival is this weekend. Those little plastic bottles of refined tree sap will soon fill my pantry! Honey isn’t a big seller at a maple festival. In fact, it’s not a seller at all at this one. Fortunately, right outside the park hosting the festival is a farm store where the natural nectar fills the shelves. So it looks like in one smooth motion I’ll be able to restore honey harmony and syrup snobbery to my kitchen.

And I, for one weekend, will be the most stuck up guy in the country.

 

Land of Plenty

Michael 7 Comments

I have seen the Land of Plenty and it doubles as my apartment. It’s closing in one three years that I downsized from a 2000+sq.ft. house to a 700sq.ft. apartment and it was time to take stock of that which I decided was worthy of making the change with me. So I did and I discovered that I should have put downsize in quotes.

Clothes are easy. If you haven’t worn it in a year you’re not going to wear in another. Tuxedos excluded. But how do you know when it’s time to let go of those bath towels. I don’t know how I decided which towels to bring with me on the move but however it was it was not well thought out. I ended up with 14 bath towels in my linen closet; there are also 12 hand towels and 14 wash cloths. (No, I don’t have an explanation for the discrepancy. Just go with it.) I can change full towel sets every day and not be concerned with having to do a load of bath linens for half a month.

Bed linen seems to have actually grown since my life reduction. Still I am the proud owner (ok, I am the owner) of seven complete sheets sets each with 4 pillow cases, two comforters, 4 blankets, and two dust ruffles. I know men who can’t even recognize a dust ruffle. Why do I have two? That might have been appropriate for a three bedroom house but for a single bedroom hovel, per sleeping space I probably outpace some major hotel chains.

KitchenToolsThe kitchen hasn’t been spared its own review. There I’ve had the benefit of slowly transferring pieces to my daughter whenever she says things like “I really need a new blender,” and I can come back with “Before you go to Target you can have one of mine.” Even shifting a blender off to her I still have two (one standard, one immersion). I also still have two food processors and two slow cookers even though she has taken possession of one of each of those, and for some reason I have two coffee makers.

Somehow the number and sizes of my pots and pans are appropriate but the kitchen tools are out of control. Do I really need three potato mashers? I rarely even eat potatoes. How many slotted spoons should grace one small kitchen? If the answer is four I have just enough. Spatulas, turners, and spoons fill two utensil crocks on the small counter. One drawer holds three zesters, two peelers, and a garlic press.

Even the glassware hasn’t escaped consideration for further reduction. A man who doesn’t drink does not need a complete set of 4 each red and white wine glasses, champagne flutes, and martini, rocks, and pilsner glasses. And an ice bucket.

Yes I think it’s time for another elimination round. There’s always the tried and true garage sale. I certainly have enough to make for an interesting afternoon of browsing for some people. I could donate them all to the local St. Vincent dePaul Society. If I did I’d not ask for a receipt for taxes or I’d certainly be setting myself up for an audit down the road. I could post them for sale on line but then I’d have to worry about taking pictures and shipping or meeting a complete stranger in a parking lot to hand over a stir fry pan. No I think the easiest thing to do is just leave them all where they are and let my heirs fight over them when I’m gone.

By then they should be museum quality antiques.

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Photo: Jeff Mock via WikiMedia Commons

TRRSB Extra: Say World Trade Center terrorist attack and your first thought probably goes to Sept 11, 2001. But that wasn’t the first terrorist attack on the New York skyscraper. That came 25 years ago today on 26 February 1993 when 15 people conspired and parked a rental van packed with 1200 pounds of explosives in the parking garage beneath the towers. Six people including a pregnant woman were killed and over 1,000 injured in the blast that also caused over $590 million in damage.

The FBI called the van bomb the “largest by weight and by damage of any improvised explosive device that we’ve seen since the inception of forensic explosive identification.” The World Trade Center’s sprinklers, generators, elevators, public address system, emergency command center, and more than half of the incoming electricity lines to the buildings were destroyed in the attack.

Sometime today please take a moment to remember the victims of the forgotten attack on the World Trade Center.

 

Name That Gadget

Michael 4 Comments

Dear followers, readers, friends (and who’s to say you might not be all of the above) and other people who have just wandered onto this but also might someday become follower, reader and/or friend, I need your help. But first, a story.

A few months ago a number of TV cooking shows that I watch and cooking magazines that I read featured bad gadgets. Everybody seemed to want to do their version of the Top Ten Worst Kitchen Gadgets. I didn’t get it. Why waste all that time and space on things that don’t work. It seems to me that most people with enough brains to operate a toaster oven can tell the worthwhile helpers from the culinary dreadfuls.

That being said, I indeed also have bought an occasional pig sticker in a poke. Usually they end up used once, uncovered for their uselessness, and then relegated to the “save for the next garage sale” box.

By the same token there are those gadgets that were once useful but now take up space in the drawer and have been made less useful to me because of changes in the things or way I cook or because new and improved really was. Every once in a while I take a turn through those cabinets and these items find themselves in that aforementioned box though not due to any fault of their own.

However (dramatic pause more than you might typically ascribe to a comma please), there is one gadget that I use with some regularity and I wonder why. No, it was never on any Worst Gadget List and it has never been supplanted by a better version. At least I don’t think so. You see, I don’t know what it is. I know what I use it for but I don’t know what it’s used for. Exactly.

And now, question time. What the heck is it?

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It’s about the size of a dinner fork, made of hard plastic, has no markings on it, and bears a familial resemblance to a crochet hook. I use it to clean the inside edges of the beaters from a hand mixer. It’s also handy for cleaning out the underside of a squeeze bottle cap and flicking open the battery compartment of thermometers, timers, and scales. It’s also good for digging small seeds out of small fruits and vegetables, and probably animals if you had that kind of mind. (Yes, there once was a time when my life wasn’t even quite this thrilling.) I would ask somebody around here but I’ve had it forever and nobody who was here then is still now, or anybody who is here now wasn’t there then.

If you know what it is, please help.  Otherwise I’m going to have to put it out at the next garage sale and wait for someone to pick it up and say, “Oh look, a whachamacallit like those people at the rare kitchen gadget store had on display for 43 billion dollars. And it’s only a quarter. Let’s offer him 20 cents.”

That’s what I think. Really. How ’bout you?

 

Oil’s Well that Ends Well

Michael Leave a comment

There’s a new ad on TV for Country Crock margarine that makes note of that it is made from plants. I never thought about it that way but, yes, margarine is made from plants in that it is made from some vegetable oil and indeed, vegetables are plants.

Now this revelation didn’t have much of an impact on my life. (And to be honest, neither did the ad but I really can’t bad mouth ads much more in these posts as most of you know that advertising is my daughter’s bread and butter and that it’s probably ad money that will determine if my retirement village (and/or nursing home) will have an all-season pool and hot tub. (Probably not the nursing home.) In fact, I basically put it out of my mind as soon as that ad gave way to the next ad when uppermost in my mind was how many ads until the show comes back on.) (But, as so often, I digress.)

I really hadn’t thought at all about margarines and oils coming from plants until I was cleaning the kitchen counters and took a good look at the array of oils hanging out next to the stove. A couple of olives, a corn, a canola, a nondescript vegetable, a few favored with basil, thyme or some other herb, and one in an unlabeled bottle that I didn’t even remember pouring or flavoring. (Tasting it didn’t help much so it became the one eventually discarded making me feel good about having undertaken that whole particular chore.) But all that did make me think about where all these oils come from.

Olive and corn are pretty self-explanatory. But what is a canola? And just what vegetables are in vegetable oil? Since I also as so often have that kind of time, I looked them up. Canola is kind of scary in that it’s a genetic manipulation of rapeseed and those aren’t the kind of words you want in a sentence describing what ingredients you used in supper. Vegetable oil has no standard makeup but most have palm oil. Coconuts come from palm trees so where does palm oil come from? Apparently from a palm tree that doesn’t grow from a coconut which technical grows up to be a coconut tree.

Once I was done with the oils and moved onto the spices it didn’t get any better starting with old fashioned pepper. I have black, pink, and white. It seems that two of the three, black and white, come from the same plant which also gives us green and red (but not the red pepper that ends up as crushed red pepper – that’s a chilI which are the source of the peppers you slice, stuff, or otherwise turn into or in to tasty meals). The pink is some other plant all together. I got pretty confused by then and forgot what plant but I figured I really didn’t need to know.

Seeds opened up a whole new can of confusion. For instance, did you know about the caraway seed? It’s also know as Meridian Fennel and Persian Cumin, two spices that taste nothing alike. And it’s a relative of parsley even though they don’t look alike. But cilantro which grows from coriander seed does look like parsley but they aren’t related. Who know?

The whole thing made me happy I mostly stay out of that corner of the kitchen when I’m not cooking.

That’s what I think. Really. How ’bout you?

Close Enough, Part 2

Michael Leave a comment

Normally I don’t mind doing anything in the kitchen. I’ll slice, I’ll dice, I’ll juice and zest and shred and grate. I’ll fry or steam, I even make ice cream. But I hate slicing tomatoes. I don’t think it’s the slicing so much as the cleaning up after. I love tomatoes but they can make a mess with their juice and seeds on my cutting board. So a while ago I started using an apple slicer to make perfect tomato pieces for any salad.  Want that tomato diced? Swap out the regular slicing blade for a French fry blade and the battle is half won. That might not be what Mr. Buchi had in mind when he patented his apple slicer in 1923, but I figure it’s close enough.

That’s not the first time I’ve bastardized the intent of a perfectly good kitchen gadget.  I have a smallish kitchen and can fit only so many gizmos so they better be willing to be flexible. Like the hard-boiled egg slicer that also slices mushrooms, artichoke hearts, and strawberries. That’s especially good for me since you found out recently that I am hard-boiled egg challenged yet still have said implement. Then there is the large stir-fry pan which doubles as a wok, triples as a popcorn popper, and quadruples as a braiser. So far the only thing I have come up with for the small stir-fry pan to do other than frying is small batch popcorn popping. But I’m working on it!

There is a frying pan that wins the versatility award.  It’s a 14 inch job that is perfect for combining pastas and sauces, making frittata large enough for the neighborhood, doing paella small enough for the family, and searing the largest roasts.  Its only problem is that it has no lid. Sometimes you need a lid.  Fortunately a pizza pan works just fine to cover this monster.

Closely related to kitchen gadgets, bar accessories can also have split personalities.  Wine stoppers make great cruet toppers (or vice-a-versa depending on which you have and which you need).  And speed pourers also do a dandy job of controlling the flow of your oils and vinegars.

Gadgets are cool. I rarely walk into any department or discount store without checking the gadget wall. A kitchen equipment store is downright dangerous for me to be in. But no matter where I am perusing the latest food prep thingamajigs, it better be able to do more than what the package says if it wants to go home with me.

Now, that’s what I think. Really. How ‘bout you?