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Say what?? Cooking comments that baffle you

Ever had someone make a comment about cooking that had you scratching your head? Here’s one that happened recently.

SIL stopped by as I was cooking and admired the chef’s knife I was using. I know she spends time in the kitchen so I bought a similar one for her birthday. When I later asked how she liked it, she replied, “I’m scared to use it. It’s too sharp! I might cut myself.” (Huh???)

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  1. the food there is too salty.....and tastes bland.

    11 Replies
    1. re: fourunder

      That sounds like something Yogi Berra would say.

      1. re: Spice_zing

        How about this one.....I like my steak rare and the steaks there are never hot enough for me.

        1. re: fourunder

          On the subject of steaks.......The Rib Eye Steaks at that restaurant are no good....the meat is too fatty.

          1. re: fourunder

            Nice.....

            Didn't want to reply to the original post because this is about eating not necessarily cooking....in the past, I've warned my adult son about trying new things while out at a restaurant. He's not a shy eater by any stretch but has never had gorgonzola cheese. He ordered a dish with gorgonzola on it. While eating, he remarked the dish didn't taste right. I asked him to clarify...his response was "I don't know; it tastes bad. Almost moldy."

            He wanted to send it back but I told him it was the cheese and, if he wanted to send it back, he better not say because it tasted moldy. I wanted to smack him!!!

            1. re: Dee S

              Is this where I mention the relative who took the prosciutto out of a hoagie and proceeded to microwave it because "prosciutto is raw meat"?

        2. re: Spice_zing

          One of my favorite Yogi-isms, about a restaurant:

          "Nobody goes there anymore- it's too crowded!"

        3. re: fourunder

          Now that's a comment I actually understand. Sometimes, salt seems to be the only seasoning used, and it blunts the taste of the other ingredients, so all I taste is salty blandness. Since I love salt, though, it usually takes a lot of it, along with inferior ingredients, to elicit this comment from me.

          1. re: Isolda

            Salt is the "spice of choice" in much of the Southern Cone region (Chile, Argentina, Uruguay, Paraguay). Though, maybe I'm exagerating a little. A doctor friend told me that the average Chilean consumes 16 times the recommended daily intake of salt (I think the average US American is at 7 or 8 times, if memory serves me). Consequently high blood pressure is at epidemic proportions. But, if all people can think of is putting salt in their cooking, what else are they going to use (tongue in cheek)?

            1. re: Wawsanham

              That's really interesting. It must also be true of Brazil, since all the Brazilian places I've tried also use tons of salt. However, their food isn't too salty, at least to my taste. As long as the ingredients are good by themselves, and they use other seasonings besides salt, it's usually not bad.

          2. re: fourunder

            Sounds a bit like Woody Allen: "The food here is terrible, and the portions are too small."

          3. I have a friend who recieved a beautiful KitchenAid mixer and set of stainless steel mixing bowls for her wedding and she refuses to use them because she doesn't want to get them dirty. (She's been married for over 2 years now, so it's not like they are just out of the box.)

            55 Replies
                1. re: sandylc

                  I know people who won't cook because they don't want to "dirty" their designer kitchens. Even DS says, when I cook, "be prepared to wash a lot of dishes" ~~ and he cooks!

                  1. re: laliz

                    We did a graduation BBQ gig for a local family a few years ago, and we turned on the oven in the gorgeous designer kitchen to keep some things warm, and there was a distinct new oven smell. We asked our hostess if this was a new remodel, and she said that they had the kitchen done eight years before. THE OVEN HAD NEVER BEEN USED.

                    1. re: roxlet

                      Oh, I can top that. Turned on the oven at a friend's house years ago, and set a case of Frito Lay chips on fire, because she used her oven as STORAGE.

                      1. re: Isolda

                        My paternal Gma always did that.

                        1. re: Isolda

                          My aunt did the same thing as my mother's house - not as bad though, since my mother had a double oven - she only rarely used both, so the extra was commonly used for storage.

                          1. re: jw615

                            This is a general post, not specifically in response to jw615...

                            Y'know, there are folks who indeed do not use an oven,** or use it rarely even if they cook all the time. Not just the folks described in this subthread with some amazement so far. I myself have used my oven to *cook* food maybe no more than a couple dozen times in the last 5 or 6 years; and on rare occasions to warm up food, and that would usually be for breads or pastry-type/flour-type stuff when the microwave would be the less preferred implement. Yes, I cook a lot, but it is almost wholly stovetop cooking.

                            Then there are cuisines (the various Chinese regional ones, for example) where use of a large oven is simply not a common technique in home cooking; where commercial places do the baked goods (such as they are) or roast meats instead. Think of reports you may have read of some expatriates in Korea or Japan or China who, when they first moved to those countries, tore their hair out because the kitchens did not have ovens. :-)

                            ** I'm referring to the relatively large gas or electric fired ovens that are almost a "standard" part of a kitchen in (e.g.) the US.

                            1. re: huiray

                              I can live without an oven if i _have_ to...as long as there's a gas stove with a good overhead vent and a sufficiently (make that massively) hot burner or two.

                              1. re: huiray

                                Yep, this is true- my boyfriend's mom is Chinese and she only rarely uses her oven (Thanksgiving and the occasional large roast), although she cooks every day on her stovetop. However, there's a definite distinction between people who use their stoves extensively but not their ovens, and people who never touch their kitchens.

                                1. re: tinnywatty

                                  Yeah, once we went 10 months without an oven cuz we blew it up glazing the New Years Day ham. Grilled a lot on the Weber using direct & indirect heat (hubby used a torch to caramelize things, if needed). Finally had to break down & get oven repaired so we could host family Christmas -- 11 months later.

                                2. re: huiray

                                  I mostly use my oven for storage. I do most of my baking and roasting in my toaster oven.

                                3. re: jw615

                                  I do use my oven but a friend who was staying with me didn't. he cleaned up my kitchen and found all those counter top appliances distracting. rice cooker, blender, toaster, and because I had been cooking for a potluck my crock pot. The next afternoon i turned on the oven to preheat as i was making roast beef. 15 minutes later the smell of melting plastic came wafting out of the kitchen. WT....? It was nice. I got nice new small appliances. He had fun shopping for them. He said it was still cheaper than staying in a hotel for a week. All's well that ends well. Good thing my microwave is built in.

                                  1. re: KaimukiMan

                                    WTH? Who the hell takes it upon himself to re-organize someone else's kitchen?

                                    Glad you profited from it, and that he didn't mind -- but that is just bizarre.

                                    (My husband would have given the warning that Mama Bear will bite you if you screw with her kitchen)

                                    1. re: KaimukiMan

                                      I had to laugh at this. Didn't you notice or wonder where all your worktop appliances had vanished to when you walked into the kitchen? If someone cleared all mine away I would definitely notice. I'd be able to actually SEE the worktop :P

                                      1. re: DunkTheBiscuit

                                        Oh, i knew he had cleaned the kitchen, he was very proud of it. I never thought to ask where he put things, much less think that they may be hiding in that fancy cabinet under the burners. He honestly had never seen anyone use an oven before. He was nearly as stunned as I was.

                                        1. re: KaimukiMan

                                          If someone has never seen an oven in use that brings up a lot of questions, but I'll keep the number down to a few. How old is this guy? What kind of household did he grow up in, was he from a wealthy family? Even then, wouldn't he have seen the hired help use the kitchen? Last, what and or where does he eat? I am absolutely stunned that this guy was not aware that people actually cook in their ovens.

                                          1. re: John E.

                                            Pending KaimukiMan's response, here are a couple of pics of two kitchens in a modern nation:
                                            http://lethain.com/introducing-my-jap...
                                            http://www.japan-guide.com/e/e2008.html
                                            Note the nice cabinets beneath the stove, for storing things...
                                            :-)

                                            1. re: huiray

                                              I get that some cultures don't have ovens.

                                              But the very appearance of an oven (glass door, metal racks, door hinged the wrong direction) -- should give someone a clue that this is not your everyday, run-of-the-mill cabinet....and if KaimukiMan had actually *used* his oven, there's a good chance there was some baked-on something-or-other inside the thing....

                                              1. re: huiray

                                                Unless otherwise specified (or I already know the poster) I usually assume the kitchens and restaurants discussed here are located in the U.S. or Canada. This site is dominated by North Americans. Of course I know that other cultures do not equip their kitchens the same as most Americans.

                                                1. re: John E.

                                                  @ sunshine & John E:
                                                  Yes, of course.
                                                  John E did wonder about where this person had grown up and in what sort of environment - suppose he had grown up in such a Japanese-type environment, say, (...and one notes KaimukiMan is in Hawaii) and had never seen other people's kitchens*, say... Just one speculative scenario, a riff on the non-universality of large ovens...

                                                  But as I said earlier, KM would need to explain the actual circumstances. :-)

                                                  *ETA: and had indeed never seen ovens being used in such an environment...

                                                  1. re: huiray

                                                    all I'm saying is that an oven doesn't look anything at all like a regular storage cupboard -- even if you'd never seen an oven before. (metal vs. wood or mdf doors, metal grids vs solid shelves, door hinged at the bottom vs. at the sides -- and a light! How many of you have cabinets that light up when you open them?) then add to the equation that it's completely empty, except for the metal shelves -- and all the other cabinets have stuff in them.

                                                    Even if you had no idea what that metal box under the cooktop actually was...I'm pretty sure you'd recognize that it wasn't the same as the wood boxes on the wall and on either side of the metal box thingy..

                                                    1. re: sunshine842

                                                      I'm sure the guy was aware what an oven is but grew up in a household, and still lives somewhere, where the oven is not used. Those are the circumstances in which I'm mildly interested. Heck, I wish we had a second oven. We did in the two houses I lived in as a kid, but the extras were both in the basement, not two wall ovens.

                                                      1. re: sunshine842

                                                        Yes, like when I thought I was shopping for a small dishwasher in China, and it was a large sanitizer in which cups were stored after the "cycle" was run. Storage for the Important Stuff.

                                              2. re: KaimukiMan

                                                in response to a number of comments

                                                i use the oven infrequently, but it does get used. my friend was raised in asia and there was no oven in his house growing up, just a two burner portable gas ring. at the time he was in his early/mid 20's and had been in the US about a year and a half. Most of that time was spent with people from his own culture.

                                                He knew it was an oven, he just never envisioned that it would get used for anything other than a holiday - like that american one where you cook the "big chicken" after harvest time.

                                                i did have a couple of baking sheets in there, sometimes i remember to take them out, sometimes I don't, but he saw things 'stored' in there so he figured... hey, this is a good place to put things.

                                                and yes, in addition to feeling bad, he felt really dumb afterwards. but I'm certainly not gonna be the one throwing the first stone at someone for doing things that seem incredibly stupid after the fact. Just check out some of my old postings about dumb things we do in the kitchen (and that's just one room.)

                                                oh, and he had no idea that you pre-heat an oven before you put food in it. he couldn't figure out why or how i would turn the oven on without knowing what was in there.

                                                1. re: KaimukiMan

                                                  okay-- if you were storing other things in there, then it's more understandable.

                                                  I still can't fathom taking it upon oneself to re-organize someone else's kitchen when you're just a guest there. Whether he put your stuff in the oven, the refrigerator, another cabinet, or the trash -- that part is still weird.

                                                  1. re: KaimukiMan

                                                    I knew there was more to your story. I find your experience less amazing than the born and raised American who left the plastic bag with warranty/product information inside the oven.

                                                    1. re: KaimukiMan

                                                      Thanks for the clarifications and the additional details. It seems the story is not inconsistent with that one possible scenario I speculated about, then, in a broad sense. :-)

                                                      (and one reason why I suggested that Japanese scenario was because I knew you lived in Hawaii, with a large Japanese-ancestry population, although that may not be the specific ancestry of your visitor)

                                              3. re: jw615

                                                My mom similarly had a double oven, and she used the upper oven, not for storage, but for things like drying pans or metal utensils (so that they would dry without rusting) and defrosting frozen bread. Anytime we wanted to use the oven to actually bake something, we always had to check first to make sure it was empty.

                                                1. re: webgeekstress

                                                  I have to let everyone here know that my mother also kept cereal and flour, etc., in her unused oven - and very nearly killed herself when she absently (pre-Alzheimers) turned the oven on before going to bed one night. It wasn't the flames that caused the problem (they were contained in the oven), it was the smoke that filled the house, including her bedroom. We were just lucky that I happened to come by and wake her up, put out the fire (it took forever to make all that stuff stop smoldering), and take her home with me). Please, if you know someone who does this, make them stop.

                                                  1. re: likeswords

                                                    this is why people should 1) sleep with their bedroom doors closed, and 2) have a working smoke alarm in the bedroom. i know, it's not a food related comment, but its important.

                                                    1. re: KaimukiMan

                                                      I try to keep the bedroom door closed because of the damn cat, but I don't always get the cooperation I would like.

                                                      I think storing items other than heat-proof cookware in an oven is asking for trouble.

                                              4. re: Isolda

                                                My grandmother kept her tin of chocolate-chip cookies in the oven -- the pilot light kept it dry, which meant her cookies always tasted crazy fresh.

                                                1. re: Isolda

                                                  My grandmother had a small kitchen and used her oven as storage, too; she just took whatever it was out before using the oven.

                                                  1. re: guilty

                                                    We use our oven proper all the time and only have the racks in there when it's off. But it's one of those models that came with a 'warming drawer' that we've just never needed for warming purposes and works out to be the perfect size and shape to store cookie sheets, sheet pans, and such.

                                                    1. re: guilty

                                                      We have resorted to using the oven for storage sometimes, usually to keep the cats from getting food that isn't cool enough to put in the fridge yet. Sometimes we use the microwave for that also LOL. It's now SOP to check the oven before turning it on, just to be safe. But it's only ever had food in it, not appliances.

                                                    2. re: Isolda

                                                      this happened with someone i date (briefly)! i turned on the oven, and he said, "oh that's how you turn it on..." i chuckled and said yes. i was chopping some stuff, and all of a sudden, there was a funny smell. i can't even describe it. guy says, "woah, what did you put in the oven? what are you making?" patiently, i said, "i haven't put anything in the oven... you've been here the whole time... did you see me put anything in there?" i pull the oven open, and there's a virtual pantry going on in there... canned soup, boxes of gummy snacks, i cried out, "oh my god!" he said apologetically, "oh yeah sorry, i forgot to tell you there's stuff in there. i mean, there are two racks, so you should have room, but if you need to take some stuff out while you ovening and all, that's okay." i think i extricated myself from that relationship the next day (i felt bad just saying you know, you're too dumb, so i'm not even gonna stay for dinner). but for a fleeting moment, i had a horrific flash forward of having kids with him, and him mistakenly lighting one on fire.

                                                      1. re: Emme

                                                        Sorry, but I wonder about you as much as about him...

                                                          1. re: huiray

                                                            that's okay. my mom says the same thing. i was young; he was otherwise sweet...

                                                            1. re: Emme

                                                              I think it is hilarious that he wanted you to just use the other rack. You can't make this stuff up!

                                                              1. re: melpy

                                                                You've got that right! What in the world goes on inside that person's head? It must be painful to be him!

                                                                1. re: sandylc

                                                                  he's the type of people that i wonder "how does gravity not have a greater effect on you? how do you not fall down more?"

                                                                  i will again note that despite his absolute dearth of common sense, he was a very sweet and chivalrous chap.

                                                                    1. re: sandylc

                                                                      yay! someone got the reference ;)

                                                              2. re: Emme

                                                                Yeah, but Joey was apparently very good at other kinds of ovening. I think I would've just kept the relationship out of the kitchen.

                                                            2. re: roxlet

                                                              In 8 years? That just does not compute.

                                                              1. re: roxlet

                                                                You must be talking about my neighbor who had her kitchen beautifully remodeled seven or eight years ago and has yet to turn on the stove. They eat out EVERY meal. And over the stove hangs a valuable oil painting.

                                                              2. re: laliz

                                                                Years ago my Mom read in some housekeeping magazine that you could make your kitchen look tidier by storing the dirty dishes in the oven so if I opened my Mom's oven I was likely to find dirty dishes in it.

                                                                in her defense, she never had running water so she did dishes only once a day usually, and she had a small counter top. So the oven was the perfect place.
                                                                Yes, she also used her oven, we grew up on the most wonderful pastries and home made bread.

                                                                I have been known to store stuff in my oven too and have the habit of checking to see if there is anything in the oven before I turn it on.

                                                                1. re: Sparklebright

                                                                  I've got last night's dirty pork chop pan hiding im my oven right now... I made a 7 layer salad for dinner, so it can wait one more day! And I have plenty of running water--just no shame.

                                                                  1. re: staughton

                                                                    Hehe. I think I just got a cosmic wink from my Mom.

                                                                    Right now I have a pan of cooling fudge in my oven. Not that it needs to be there. It's just that it's a big pan and that kind of real estate isn't common on my counter tops or even dining room table at the moment.

                                                                  2. re: Sparklebright

                                                                    Me too! I have a small kitchen, so the oven has to double as a storage space. I just take the stuff out when I use the oven--which is usually 4-5 times a week.

                                                              3. re: kathleen440

                                                                Me too. To this day I can't figure out why she put the items on her gift registry. And KitchenAids and stainless steel bowls are NOT hard to clean. Oh well, I use my own KitchenAid weekly for loaves of bread and am proud of how used it looks. She can be proud of her clean one. We each find happiness in our own way.

                                                              4. re: Scooter8

                                                                take them off of her hands. she'll be grateful to be absolved of guilt.

                                                              5. 'I've never used my range'. Said proudly in South Fl where the users manual is still in plastic bags inside.

                                                                "I don't like x ......... you can't microwave it".

                                                                8 Replies
                                                                1. re: smartie

                                                                  Said by someone who bought a house with a really good range cooker - who knew I'm a keen cook and wouldn't ever be able to afford one

                                                                  "oh, I can't be bothered to cook - I've only ever used it to reheat some sausage rolls"

                                                                  1. re: smartie

                                                                    “I refuse to cook anymore.”

                                                                    Said by a woman who’d just spent $25,000 and two months in kitchen rehab hell.

                                                                    1. re: smartie

                                                                      I guess they're only worried about the resale value of the house! An unused kitchen will be like new, ha ha.

                                                                      1. re: Wawsanham

                                                                        I went to a friend's potluck party a few years back and had made quiches. When I arrived I turned on her range so I could warm the quiches and after about 10 minutes she suddenly starts to shriek. 'Oh no who turned on my oven, the instructions in their plastic bags are in there we NEVER use the oven'. Luckily for her the plastic hadn't melted yet!!

                                                                        To this day I am still amazed, they have a toaster oven which they use because she says it's too expensive to use the big one!

                                                                        1. re: smartie

                                                                          We redid our kitchen last fall, and at every design stop were introduced as 'the clients who cook. Seriously, they cook.' I live in Southern California, if that helps. haha.

                                                                          1. re: smartie

                                                                            I've been in apartments like that. then again, I was using a CONVECTION oven/microwave. it's smaller and more efficient. (makes wonderful pizzas and pies)

                                                                        2. re: smartie

                                                                          Not possible. I'm 20 years old, I work in foodservice, blah blah, insert credentials here, but before I moved out of my parents' place and into my own apartment, I used to microwave everything.

                                                                          Everything.

                                                                          I've microwaved things that should've never seen a microwave. Out of sheer laziness. If you "can't" microwave something, it's out of a lack of creativity. On your part.

                                                                          Slap that person :P

                                                                          1. re: SeefuSefirosu

                                                                            LOL - so funny, SeefuSefirosu. So funny!

                                                                        3. A friend thought I was being pretentious because I used the word saute, she quickly corrected me and said "fry".

                                                                          1. That comment about knives sounds exactly like my mother! I never learned proper knife skills inher kitchen because none of her knives were up to the simplest task. The real shame of it is that she's a very good cook otherwise. Recently, my dad has gotten really into cooking, so II've gotten him several high quality knives, but she refuses to touch them. She still reaches into the "knife drawer" (oh, the horror!) for one of hers.

                                                                            17 Replies
                                                                            1. re: FrauMetzger

                                                                              My grandmother was the same way -- so she kept this huge drawer full of dull knives -- I finally got to where I'd take any kitchen task *except* anything that involved a knife, because the horrid things would inevitably slip off of something and I *would* get cut.

                                                                              She finally asked why I kept cutting myself in her kitchen, but never in mine, where she was scared to death of my knives....but she never quite believed me.

                                                                              1. re: sunshine842

                                                                                Surprised that so many people have sharp knife phobias. Guess SIL is in good company.

                                                                              2. re: FrauMetzger

                                                                                My knife skills suck and that's the main reason I want really sharp ones. I figure I can do less damage with a sharp one than a dull one, and experience has proven me correct. I've cut myself several times using the awful knives in our church kitchen.

                                                                                1. re: Isolda

                                                                                  Be careful Isolda. I assure you the damage from a really sharp knife can do more harm. Knife skills are more important with razor sharp knives

                                                                                  1. re: scubadoo97

                                                                                    yes and no -- the damage from a sharp knife will be more severe -- but your *chances* of cutting yourself are much lower with a tool that actually does what it's supposed to do.

                                                                                    I rarely cut myself with my very-sharp knives -- but yes, when I do, it's a doozy.

                                                                                    1. re: sunshine842

                                                                                      Isolda commented on having poor knife skills. If you have sharp knive you better sharpen up on your knife skills. Just saying

                                                                                      1. re: scubadoo97

                                                                                        No argument on having good knife skills...just that there's a sliding scale there.

                                                                                        I'm in the camp that good knife skills are one of the most important things to have in the kitchen -- your work is easier, goes faster, requires less specialized equipment (I can do a LOT of knife work in the time it takes to get out a food processor, put it together, do the work, take it apart, clean it, and put it away...) -- and you're much less likely to hurt yourself in the process.

                                                                                        1. re: scubadoo97

                                                                                          I agree with you, but I go slowly and proceed carefully. I should clarify that I'm not without training. I dated a cook for about a year, and he did teach me a few things, but I still have a lot to learn! I guess I'd say I'm probably a little better than the average home cook, but not anywhere near the level of some of the people on these boards.

                                                                                          1. re: scubadoo97

                                                                                            Agreed. I was halving plums last week with a dull 12" chef's knife, and it slipped off of the plum (somehow) and dug into my index finger on my left hand. I've never been so glad that I didn't correctly maintain a blade before. Damned thing would've cut the whole knuckle off if it had been correctly sharpened.

                                                                                            1. re: SeefuSefirosu

                                                                                              but it likely would have never slipped off of the plum in the first place if it hadn't been dull.

                                                                                              It's a tradeoff.

                                                                                              1. re: sunshine842

                                                                                                A good point you make there. Also wouldn't have been a problem if I'd just done what I very quickly thereafter learned to do; de-seed the plum. You still get two halves, but it's easier to deal with the seed if you just cut around it and then twist the plum in half. One half is always clean, the other contains the whole pit.

                                                                                          2. re: sunshine842

                                                                                            In my experience, a sharp knife is more likely to nick you than a dull knife. It also makes it easy to lop off the ends of your fingertips if you're a little sloppy with your off-hand - I've done that and it's no fun.

                                                                                            But because it's more likely to slip and you have to use more pressure while cutting, a dull knife is more likely to give you a deep, jagged, slow-to-heal wound.

                                                                                            Either way, good knife skills are important.

                                                                                            I'd wondered why my sister-in-law reliably avoids sharp knives, even going so far as to find the only old junky knife at my place so she didn't have to touch any of my quite-sharp chef knives. She's a hell of a baker, and knows a decent bit about cooking in general too, so I was a little baffled. After I got rid of the old junk knife (nothing to do with her) she cooked something at my place and this time cut without touching the food - her off-hand was nowhere near the cutting board. It occurred to me then that she's deeply afraid of blood, and even a small nick would bother her a lot. It's an unfortunate phobia for someone who loves to cook.

                                                                                            1. re: cowboyardee

                                                                                              Dang! And ouch! I have to say, I've only had a couple of knife accidents at home, and although they did involve stitches, they didn't involve chopping off fingertips.

                                                                                              1. re: cowboyardee

                                                                                                Not that I am pro-dull knives, but I think part of the problem with sharp knives and injuries is that you CAN go so quickly. A sharp knife can make work in the kitchen almost TOO easy. I took a knife skills class at a good school in Baltimore last year and the teacher scolded me at one point for going to quickly (for my lack of experience).

                                                                                            2. re: scubadoo97

                                                                                              I wouldn't call mine razors. Rather, they are very sharp and well above the quality of the cardboard church knives I sometimes work with. Actually, I've started bringing my own when I know we'll be chopping a lot of stuff.

                                                                                              1. re: scubadoo97

                                                                                                these are all valid, but take it from someone who has filleted fingers with x-acto knives AND dull ones (thx architects and boy scouts), the clean cut is deeper but heals up a lot faster with fewer stitches.

                                                                                          3. One time I brought my knife sharpener over to my sister's house, and sharpened all of her knives for her. She has some nice knives. I offered to bring the sharpener back a couple of months later, and she said no, thanks. They were too sharp! I guess a lot of people feel that way!

                                                                                            1. Amazing. That, and "to die for".

                                                                                              1. I was asked to carve a turkey at a large dinner party that I was a guest at. I asked if I should plate the white and dark meat separately and was told "White meat goes on this platter and the legs, thighs and skin go in the trash. Who would eat them?"

                                                                                                JeremyEG
                                                                                                HomeCookLocavore.com

                                                                                                47 Replies
                                                                                                1. re: JeremyEG

                                                                                                  I just read this on ATK's Facebook page, called a "Bridgetism:' " The most dangerous thing in a kitchen isn't a sharp knife, it;s a dull one."

                                                                                                    1. re: JeremyEG

                                                                                                      While the legs and thighs are not my favorite to eat straight (tetrazzini, hot turkey sandwich, turkey salad etc. being my preferred methods) they can send me all of their crispy skin!

                                                                                                      1. re: JeremyEG

                                                                                                        That makes me want to cry. Horrors!

                                                                                                        1. re: JeremyEG

                                                                                                          So why not just buy a breast? These people don't have good sense--or good taste.

                                                                                                          1. re: sueatmo

                                                                                                            Seriously! My family did a breast last year because the majority prefer white meat for eatin and sandwiches. It was wonderful and they said they would never go back.

                                                                                                            1. re: melpy

                                                                                                              And, if you saute a bunch of mushrooms and sweat some celery and onion bits and mix it with a lot of black pepper but without salt (unless you like lots of salt) and prepared Stove Top turkey stuffing and hide it under the breast, cradled in aluminium foil, it will taste like homemade. Almost. Honest, very close--it's the fresh vegetables.

                                                                                                            2. re: sueatmo

                                                                                                              Thirded! It's not their preference for white meat that has me shaking my head (I mean, de gustibus and all that), it's the waste!

                                                                                                              1. re: LauraGrace

                                                                                                                the waste is criminal in this day and economic age.

                                                                                                              2. re: sueatmo

                                                                                                                because at thanksgiving its so much cheaper to buy the whole bird of course.

                                                                                                                1. re: KaimukiMan

                                                                                                                  here in Europe, it's hard to find whole turkeys in November (they're all being raised for christmas, of course) -- so they're so stinking expensive (works about to about $13 a pound...for turkey...fortunately, they're organic and free-range, but yoiks) -- that anyone caught throwing out an edible piece of turkey is likely to be thrown out of the kitchen window. (by any of my other guests...)

                                                                                                                  1. re: sunshine842

                                                                                                                    Here in Minnesota you can buy either a whole turkey breast or a whole turkey at any grocery store any day of the year. I wonder if that's the case in other parts of the country. (We have large turkey farms and processors here). Of course, here too they are cheaper around Thanksgiving.

                                                                                                                    1. re: John E.

                                                                                                                      Yes, I know. Doesn't make it any less wasteful to chuck the legs, however -- but since they're worth approximately their weight in gold here, it makes it even worse.

                                                                                                                      1. re: John E.

                                                                                                                        I'm nowhere near Minnesota, but we can get turkey in every grocery store any day of the year here too (Nova Scotia).

                                                                                                                        1. re: CanadaGirl

                                                                                                                          Maybe it's a cold climate thing. I remember looking for a turkey in Arizona grocery stores in February one time and could not seem to find one.

                                                                                                                      2. re: sunshine842

                                                                                                                        in the US you can find turkey, whole or by piece, year round most places. But its the prices at thanksgiving that make the difference. Turkey pieces in the $3 per pound range, but a whole turkey for under a dollar a pound.

                                                                                                                        1. re: KaimukiMan

                                                                                                                          yes, I know that, too.

                                                                                                                          I'm American, so bought turkey year-round at US prices for decades.

                                                                                                                          The point of my post was that even talking about throwing out the dark meat here would result in bloodshed, because it's expensive and hard to come by as a whole bird. (I can buy turkey *parts* all year long -- for considerably more than in the US, but nowhere close to the price for a whole bird at Thanksgiving)

                                                                                                                        2. re: sunshine842

                                                                                                                          My husband being very conscious about eating any sort of fat will only eat white meat. Fortunately there's me and the doggies and the kitty who will happily eat everything else.

                                                                                                                          As for the waste--it seriously makes me mad too. A turkey died for that!!!!
                                                                                                                          I took some scrumptious broccoli cheese casserole to a Christmas dinner my DIL was having.
                                                                                                                          After dinner ALL the leftovers were unceremoniously dumped down the garberator without even asking if anyone wanted to take anything home.
                                                                                                                          I was aghast!
                                                                                                                          There were some awesome meals that could have been made with that stuff.
                                                                                                                          Now I just take food to family gatherings that I don't care if it gets dumped or not. Like--salad. :-)

                                                                                                                          1. re: Sparklebright

                                                                                                                            Wow. What does your son have to say about the dumping of leftovers, if anything?

                                                                                                                            1. re: huiray

                                                                                                                              To him, it means he's rich enough that he can afford it. He's my current husband's son.

                                                                                                                              Funny thing, I was married to my current husband for 4 years before his family told me that "he doesn't eat leftovers" This about my husband--not his son.

                                                                                                                              I laughed and laughed and said "well he's BEEN eating leftovers for the last 4 years and always raves about my cooking"

                                                                                                                              I am still amazed and dismayed that people throw out good food just because it's "leftovers"
                                                                                                                              Leftovers are such a great opportunity to be creative...and are so delicious.

                                                                                                                              1. re: Sparklebright

                                                                                                                                It's one of those things where it all depends on HOW you do it.

                                                                                                                                Sparklebright, I am concerned about your remark about your husband and not eating fat. Does he know that roughly half of the our nutrients are fat-soluble and need fat for absorption? And that fat is actually good and necessary in our diet?

                                                                                                                                OK, I won't say anymore.....sorry!!

                                                                                                                                1. re: Sparklebright

                                                                                                                                  there are things I make enormous pots of because the leftovers are actually better than the dish was the first time around....

                                                                                                                                  I make way more oyster dressing than we will eat at Thanksgiving than we will eat on the day -- and a big bowl of cranberry sauce -- just because one of my favorite things in all the world is leftover oyster dressing (well-heated, natch) with giblet gravy, and a turkey sandwich on white bread with lots of cranberry sauce.

                                                                                                                                  1. re: sunshine842

                                                                                                                                    842 - you ARE coming over here this year right?

                                                                                                                                    1. re: hill food

                                                                                                                                      is that an offer to pay my airfare? ;)

                                                                                                                                      1. re: sunshine842

                                                                                                                                        I wish. maybe just an e-mailed recipe for the dressing would be more sensible.

                                                                                                                                        and if I had the FF miles I'd be hitting your neck of the woods (does the EU have the equivalent of restraining orders? 'cause I don't want to get to THAT nonsense again.)

                                                                                                                                        but seriously I am thinking already about that dressing.

                                                                                                                                        1. re: hill food

                                                                                                                                          It's just a standard dressing --

                                                                                                                                          I buy a couple of loaves of good bread (sourdough, etc) a couple of days ahead of time -- it makes it easier if you have them slice it for you, but you can cut or tear it into bite-sized pieces of you prefer. (My grandma used Wonderbread...but the better the bread, the better the dressing.)

                                                                                                                                          Lay the slices out on a cookie sheet and let them get good and dry (I lay the trays on the radiator and they're bone-dry in a day - but a low oven would work, too)

                                                                                                                                          Then its pretty standard stuffing/dressing -- chicken stock, herbs of choice (I use celery, onion, and sage), and a few lightly-beaten eggs as a binder.

                                                                                                                                          Then fold in a couple dozen fresh oysters -- in the US, we have even used the ones out of the plastic tub at the grocery in a pinch -- but yes, nice plump fresh oysters are way better.

                                                                                                                                          Bake at 350F (160C) until brown (at least 160F (65C) if you're using a thermometer). I never stuff my bird -- just bake the dressing in a dish.

                                                                                                                                          For a crowd, baking dressing in your crockpot ROCKS -- one hour at high, 4-5 hours on low, or until 160F. I was thrilled to find that it actually browns and gets a nice crust in the crockpot, and it frees up valuable oven space.

                                                                                                                                          Part of me doesn't want to know....but a restraining order? (Happily, I have no reason to know if France has them or not...)

                                                                                                                                          1. re: sunshine842

                                                                                                                                            just being silly re the R.O., but that does sound good, like my mom's but with oysters!

                                                                                                                                            crockpot tip appreciated.

                                                                                                                                  2. re: Sparklebright

                                                                                                                                    Thanks for the additional details.

                                                                                                                                    Just curious - does your DIL ever make a pot of something suitable - soup. a stew or braise, for example - and left it to sit overnight to gain in complexity/meld in flavors before serving it? (Technically it wouldn't count as "leftovers" so long as no-one ate it right after it was done cooking)

                                                                                                                                    1. re: Sparklebright

                                                                                                                                      Oh Sandy if I could convince my husband of this I would be happy. Believe me I have tried. He had a quad bypass at age 47(15 tears ago) and will not let go of what the dieticians told him.

                                                                                                                                      I don't really know if my DIL makes soups or stews a day ahead. Last Christmas I did step in and rescue the turkey carcass before it hit the garbage so maybe not.

                                                                                                                                      I too make extra lots of times just so I can have leftovers.
                                                                                                                                      I guess we are all different but who the heck doesn't eat leftovers???? lol

                                                                                                                                      1. re: Sparklebright

                                                                                                                                        Hubbys can be stubborn and even a bit silly, can't they?

                                                                                                                                        1. re: Sparklebright

                                                                                                                                          I'm reminded of those recipes that begin with
                                                                                                                                          "2 cups chopped cooked chicken"
                                                                                                                                          Hope THAT is a left over!

                                                                                                                                          1. re: Kris in Beijing

                                                                                                                                            unless, of course, you have teenaged boys in the house...and then its a marvel that never appears at your house.....

                                                                                                                                            1. re: sunshine842

                                                                                                                                              Hubby and I were just discussing this today.. he grew up with 5 brothers, and a father who just wanted steak and salad every day. No leftovers to be found in that house.
                                                                                                                                              I grew up with 3 sisters, we all cooked, so there was a variety of meals and leftovers every day.
                                                                                                                                              I asked him what was in his fridge, then, if not leftovers... his reply, "Lunchmeat. Deli slaw, potato salad, macaroni salad."
                                                                                                                                              I'm glad I grew up around my refrigerator, and not his!

                                                                                                                                              1. re: jmcarthur8

                                                                                                                                                and it's not because his mom didn't try....but a pack of teenaged boys can wreak utter devastation on the most carefully stocked pantry.

                                                                                                                                                As ours approached adolescence, they went from eating like birds (I swear one of them survived on air as a toddler) to eating everything in sight -- and frequently more than their dad consumed at the same meal.

                                                                                                                                        2. re: Sparklebright

                                                                                                                                          It amuses me that people will throw out today's mashed potato leftovers, then go to the grocery store and buy those cold mashed potatoes that are ready to microwave, for the convenience. Soooo silly

                                                                                                                                          1. re: Sparklebright

                                                                                                                                            This guy isn't from Latin America, is he? It's very common here to leave A LOT on a plate (that should be thrown away) to show that you're not poor. In fact, for some people it is bad form to eat everything on their plate as it would seem desperate, i.e. hungry, i.e. poor--to be avoided at all costs in a status/class conscious society.

                                                                                                                                            1. re: Wawsanham

                                                                                                                                              ...And then not send the kids to university. I"m glad I was brought up by WASPS who lived through the Depression.

                                                                                                                                              1. re: staughton

                                                                                                                                                There are PLENTY of things which are intended to be inedible which are in Chinese dishes-- think peppercorns and bones and whole 5-stars and peppers.
                                                                                                                                                Additionally, once your plate gets down to 1/2 cup or so of total content, that's a clear indication that you need a refill.

                                                                                                                                                1. re: Kris in Beijing

                                                                                                                                                  Indeed. :-)

                                                                                                                                                  Y'know, I wonder what would happen if Donatella Arpaia got such a plate of food. :-D (It's a joke amongst some quarters that she'd eat the knife if it was placed on her plate as she is known to assume that *anything* on her plate *must* be edible - and will fault you if there is something not meant to be eaten on it)

                                                                                                                                                  1. re: huiray

                                                                                                                                                    As a follow-up, I probably spent an hour online hunting a story that I read a few years ago. I REALLY thought it was a Fuchsia Dunlop story.

                                                                                                                                                    There's a dish -- LaZiJi-- that's really just Sichuan peppers and an entire chicken cut into 1/4" pieces, wok fried. She [or whomever] introduced this dish to someone and told them that the CHICKEN was only for flavouring-- you were Just to eat the peppers!! Hilarity followed when they'd finished the peppers and were left with a wok-full of chicken that she ate!

                                                                                                                                                    Photo from: http://bit.ly/Q2Vs8D
                                                                                                                                                    Here's s a boneless version.

                                                                                                                                                     
                                                                                                                                2. re: JeremyEG

                                                                                                                                  I prefer the dark meat of turkeys just as I do chickens.

                                                                                                                                  1. re: John E.

                                                                                                                                    me too. I've eaten waaaay too much *sawdust* (uh, white meat) too many times.

                                                                                                                                    1. re: laliz

                                                                                                                                      The dark meat is a lot more versatile and a LOT better tasting.
                                                                                                                                      White meat chicken or turkey is totally wasted on me...I's just as soon feed it to my cats (and They probably wouldn't eat it either come to think of it).

                                                                                                                                  2. re: JeremyEG

                                                                                                                                    Sounds like your host was just an idiot, plain and simple.

                                                                                                                                    1. While designing a lovely and practical kitchen for a 900K house, with 5 Star range, Sub Zero fridge, beautiful cherry cabinets, granite, etc., I asked the homeowner if she wanted a knife block in the island drawer where they'd be handy. She asked me which knives would go in there. When I replied "Your chef knives", she looked blank, and asked, "What's a chef knife?".

                                                                                                                                      14 Replies
                                                                                                                                      1. re: jmcarthur8

                                                                                                                                        Maybe different other places but if you were to look into the kitchen of many good Southern cooks you might not see a chef's knife. My mom didn't own one, neither did my grand mothers or great grand mothers.

                                                                                                                                        I probably wouldn't know what they were or that I needed one if it weren't for cooking shows on tv.

                                                                                                                                        1. re: kengk

                                                                                                                                          kengk, agreed - my mom cooked all the time, and she didn't have anything called a chef's knife either, but this was a 30 something modern professional woman (in West Georgia, about as Southern as you can get!), not a grandma from back in the day. Nor was she a cook, I then found out while working on the kitchen with her!
                                                                                                                                          I think what puzzled me was that we were designing a cook's kitchen for her ... the high dollar appliances and cabinets, all the accessories and a great layout.....for what?

                                                                                                                                          1. re: jmcarthur8

                                                                                                                                            "for what?"

                                                                                                                                            I think the term is "keeping up with the Jones'"

                                                                                                                                            1. re: kengk

                                                                                                                                              My ex's dad was a stained-glass artist who was hired to install stained glass all through a 7000-square-foot mansion in an Atlanta suburb. -- Twin Subzero fridges, Viking range, the whole nine yards...turns out it's the second, trophy wife -- who couldn't make herself a peanut butter sandwich (ex-FIL was working in the kitchen on day).

                                                                                                                                              She was rambling about not being able to cook, and he said why, then, the fabulous kitchen? To which she gave him a look of "well, DUH" -- and replied "Because his first wife only had one SubZero -- and the caterers need a place to store the canapes"

                                                                                                                                              1. re: sunshine842

                                                                                                                                                My aunt doesn't cook, but she was honest enought when house shopping to say that the problem with all the placesthey looked at wasthat they had kitchens.

                                                                                                                                                1. re: Terrieltr

                                                                                                                                                  There are some pretty bare bones kitchens out there. My big complaint with most house was that the kitchen was horrible.

                                                                                                                                                  I find it hard to believe she could find a house with the practically no kitchen. Even people who don't cook probably want a sink and a fridge.

                                                                                                                                                  1. re: melpy

                                                                                                                                                    I have an 8' x 8' kitchen in my apt here in SF. Honestly it's one of the best I've ever worked in. Nice U shape. Standard fridge and dishwasher, but a very nice 1950's O'Keefe and Merrit stove. I will never go back to the large, walkabout kitchens I've worked in before (and those were very nice;y designed). My feet thank me for it. Really I adore it. Albeit storage is a matter of stacking everything perfectly ;) I love cooking in it!

                                                                                                                                                    1. re: cosmogrrl

                                                                                                                                                      those are cool, just gotta practice your diplomatic "shoo" phrases for gueats or as I did in my last dinky one, park a stool in the corner by the door/deck exit and hope they still smoke (outside!).

                                                                                                                                                      1. re: cosmogrrl

                                                                                                                                                        cosmogrrl, i had a Western Holly stove with separate oven and spit-roaster in my SF apartment. loved it, till it went out and landlord replace it with a cheapo white plastic thing. but this one does heat evenly, at least.

                                                                                                                                                        i do agree, a smaller kitchen, as long as you have enough counter space, actually makes for easier cooking.

                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                          I'm the landlord here, and I pay through the nose to get the old stoves fixed (there are 3 left). But the tenants love them. Prospective tenants swoon over them!

                                                                                                                                              2. re: jmcarthur8

                                                                                                                                                Resale value. If you remodel a $900K house in Georgia, you'd better go high end on everything, even if you won't use any of it personally.

                                                                                                                                                1. re: 512window

                                                                                                                                                  True - though the sad thing is, this was a new custom home, the homeowner was a real estate agent, the housing market tanked just a year or two later, her work dried up, and she had to auction off the house to get rid of it about 3 years after she built it.

                                                                                                                                                  Someone else has a beautiful kitchen, though, in a gorgeous house!

                                                                                                                                                2. re: jmcarthur8

                                                                                                                                                  "for what?" For the caterers, silly! ;)

                                                                                                                                              3. re: jmcarthur8

                                                                                                                                                Oh....my....heavens........maybe she didn't have any knives in the kitchen at all.

                                                                                                                                                There are WAAAAY too many kitchens like those mentioned in several posts. I'm not terribly surprised to hear of high-end finishes in totally unused kitchens. It's very sad.

                                                                                                                                                I would have some snarky comment like "Your pocket knives. What knives do you use in the kitchen or do you even cook?".....which is why they don't allow me to work with the general public anymore.

                                                                                                                                                I'm proud to say my kitchen has pro-level appliances that are well used.

                                                                                                                                              4. My MIL told me she doesn't like Italian food . . . . .

                                                                                                                                                I just couldn't understand it at all, how is that even possible. Turns out she doesn't like spaghetti because she has trouble eating it (dexterity issues) but she has somehow translated that into all Italian food.

                                                                                                                                                It still amazes me.

                                                                                                                                                4 Replies
                                                                                                                                                1. re: thimes

                                                                                                                                                  My mom didn't like any noodles: spaghetti, lasagna, etc... So, she ended up "not liking" most Italian food--she wasn't crazy about pizza either. However, she did like other Italian dishes. My grandmother has the same predilection: two women who don't like noodles--which seem to be liked by all normally.

                                                                                                                                                  1. re: Wawsanham

                                                                                                                                                    This sounds very familiar. My mom has said for many years that she doesn't care for pasta. She confessed to me several years ago that she wouldn't go out to eat Italian food with my Dad, because she didn't know hot to eat spaghetti. This in a town known for all sorts of Italian food. She would however make a form of pizza, and she has enjoyed pizza very much, especially in her later years.

                                                                                                                                                  2. re: thimes

                                                                                                                                                    Maybe she doesn't know there's Italian food that isn't spaghetti ;)

                                                                                                                                                  3. When I'm working the grill station my favorite customer request is "mid-well, but no pink." Um, that would be well done.

                                                                                                                                                    Or when people invent their own steak temperatures, like "he wants it halfway between mid-rare and medium." It's easy enough to cook but the request just smacks of pretension.

                                                                                                                                                    I also love having to refire Ahi tuna steaks because "they aren't cooked enough."

                                                                                                                                                    29 Replies
                                                                                                                                                    1. re: d8200

                                                                                                                                                      Another memorable incident occurred when I was training for the saute station: I put a saute pan on a burner to heat it up prior to using. The kitchen manager told me that my method "wastes time." He proceeded to show me the "correct" way by grabbing a fresh saute pan, putting it on the the stove, adding oil, minced onions, garlic, salt, and pepper all at the same time, then turning the burner on. "See, much faster."

                                                                                                                                                      I didn't last long at that place.

                                                                                                                                                      1. re: d8200

                                                                                                                                                        To me, they smack of past mistakes. The mid-well no pink is probably trying to avoid burnt ...

                                                                                                                                                        1. re: foiegras

                                                                                                                                                          Yeah, I think that a lot of people assume that "well done" means burnt to a crisp.

                                                                                                                                                          1. re: d8200

                                                                                                                                                            I like my meat burnt to a crisp and that's how I have to order steak in a restaurant because well done to them means anything from medium rare and up. I have been to numerous steak houses that still can't get well done right. I do not like any pink in my steak and can't eat it that way but I have sent back plenty of steaks over the years so now I say burn it to a hockey puck feel.

                                                                                                                                                            1. re: smartie

                                                                                                                                                              Why even order steak out, if they can't do it to your liking? It's cheaper to cook a hockey pick at home, anyway...

                                                                                                                                                              1. re: kathleen440

                                                                                                                                                                thanks for your opinion, that's just how I like it, always have always will.

                                                                                                                                                                1. re: smartie

                                                                                                                                                                  My friend can't bear any pink in her steak or roast. She lives in Italy, and came for a visit last year. Took her to The Keg Steakhouse. When we arrived, she became extremely flustered and embarrassed. I asked her why she seemed upset, and she said "I don't want pink in my steak, but I'm afraid that I'll cause a fuss because this is a steak place". I said "HEY get what you like! Who cares? If you want super well done, heck, ENJOY. They will make to order with a smiling happy face!". She was so relieved, ordered it super well done, Chicago style (up here that means super well done with a nice char on the outside) and it was done exactly as she liked and noone batted an eye.
                                                                                                                                                                  In Florence where she lives, Bistecca Fiorentina is a "national treasure" and it MUST be served rare, rare, rare. So she never eats it because it causes a fuss when she has it done to her liking. So sad, IMHO.
                                                                                                                                                                  Smartie, enjoy your steak however you like it!!!!
                                                                                                                                                                  :)

                                                                                                                                                                  1. re: freia

                                                                                                                                                                    thanks Freia. I really don't see why people are judgemental about how somebody else likes their food. Especially in a restaurant when it's not bothering anybody.

                                                                                                                                                            2. re: d8200

                                                                                                                                                              I was close to 30 yo before I realized that well-done does not mean incinerated and I actually do prefer my steak cooked correctly well-done, not charred beyond all recognition. "Hockey puck" was the only way steak was ever served in my house growing up. When I think of all that high-quality steak that was just destroyed...

                                                                                                                                                              1. re: rockycat

                                                                                                                                                                I was about the same age when I ordered ostrich at a nice restaurant, and they brought it to me how it should be done rather than asking me ;) That's how I learned that (IMO) all red meat steak not cooked to some degree rare has been ruined. What a revelation! (My mother is of the well done school.) Today I order medium rare. Occasionally I am brought medium, and that is not a good thing. More often I get rare, which I view as a better mistake.

                                                                                                                                                                1. re: foiegras

                                                                                                                                                                  Most of my family is in the medium category. I have always preferred medium rare. A couple of recent times I have ordered a steak out in a restaurant medium-rare they came out medium. So, the last time I ordered my steak on the rare side of medium rare and while it was a little too rare for me it was better than medium.

                                                                                                                                                                  It has been my experience that many Europeans prefer their steak well-done. Does anyone know why this is? (Ok, maybe not many, but I have noticed it in my limited interactions with Europeans, which I know is a broad category. I'll narrow it down to Germans, Ukrainians, Russians, and Moldovans).

                                                                                                                                                                  1. re: John E.

                                                                                                                                                                    a history of bad refrigeration?

                                                                                                                                                                    I order mine 'as rare as the chef deems safe'. but that's for another thread.

                                                                                                                                                                    1. re: John E.

                                                                                                                                                                      Perhaps it's regional -- because the French prefer theirs so rare that a talented vet might be able to resuscitate

                                                                                                                                                                      1. re: John E.

                                                                                                                                                                        I've also noticed those of lower socio-economic status order it that way. I do not mean to start a flame war. I grew up with a family in that bracket and I believe the reason my parents got accustomed to that was due to the poor quality of the meat they could afford.

                                                                                                                                                                        1. re: thegforceny

                                                                                                                                                                          That can't explain the Ukrainian to whom I refer but may explain the others. I don't know the breakdown of percentages of rare, medrare, med, medwell, or well of any population let alone those countries. It would be interesting information however.

                                                                                                                                                                        2. re: John E.

                                                                                                                                                                          Some Germans will tell you that they are happy that our ancestors invented fire and why not use it......;-)

                                                                                                                                                                          1. re: RUK

                                                                                                                                                                            Haha--I like that one!
                                                                                                                                                                            My people were from Germany as well and Mom just wouldn't have understood why people eat meat that hasn't been fully cooked. And she grew up on a farm where at least one cow was slaughtered every year and eaten in it's entirety.

                                                                                                                                                                            I prefer my steak medium as well but have given up on trusting the restaurant to cook it properly.

                                                                                                                                                                              1. re: Sparklebright

                                                                                                                                                                                We have learned to adjust to medium steaks also, but those bloody Lamb chops or almost raw Venison and similar ( as one would see on Chopped) still gives me the shudders.

                                                                                                                                                                                1. re: RUK

                                                                                                                                                                                  I grew up eating well-done steaks when I did have steaks Western-style. However, since then I have changed to like my Western-style steak medium rare, with a bit of blood still oozing out even.

                                                                                                                                                                                  I was at a company "appreciation lunch" on time when one of the diners ( a stranger to me) at my table was very upset, almost on the verge of tears, because she got a piece of beef tenderloin for her entree which was fairly pink in the middle. Definitely not bloody. She tried to get a waitperson's attention a few times but for some odd reason didn't seem to put much effort into doing so, instead just turning the piece of meat over and over and expressing distress to her friend sitting besides her. I was tempted to get up and go get a waitperson to bring back to the table - but couldn't she or her friend do that? IIRC she eventually got something else and just abandoned that piece of tenderloin. Pity - it was delicious (I had the same thing for my entree) and I was tempted to stop the waitperson who eventually took her plate away and help myself to it after she had pushed her plate aside!! ;-)

                                                                                                                                                                                  1. re: huiray

                                                                                                                                                                                    some folks are only satisfied when unhappy. and only happy when unsatisfied.

                                                                                                                                                                                2. re: Sparklebright

                                                                                                                                                                                  I'm also half-German and live in Chile. Both are places where people (well, the vast majority) want their meat well-done. Even in Argentina--a meat lovers' paradise--they seem to definitely prefer well-done. My impression is that the US (maybe, also UK?) has all these people who love bloody meat.

                                                                                                                                                                                  1. re: Wawsanham

                                                                                                                                                                                    We like our meat pink or red in Canada too :)
                                                                                                                                                                                    There are obviously those who prefer well-done, but medium-rare seems to be most common among those I know.

                                                                                                                                                                                    1. re: CanadaGirl

                                                                                                                                                                                      I saw on a steakhouse menu (may have been The Keg), explaining that they will cook the steak to order, explain what blue/rare/medium-rare/well-done all are, but then go on to explain that they cannot guarantee the tenderness of any steaks cooked to well-done.

                                                                                                                                                                                      1. re: Midknight

                                                                                                                                                                                        I remember reading in Anthony Bourdain's book that it was common for restaurant kitchen staff to keep the crappiest cut of steak around in the cooler for when a customer ordered their steak well-done saying they would not be able to tell the difference anyway once the steak is cooked to their preference. It sounds a little harsh, but I don't doubt that it happens.

                                                                                                                                                                                    2. re: Wawsanham

                                                                                                                                                                                      Pink, red or raw are hardly foreign options in France and Belgium. The moment I set foot back home, I'm taking in as much filet americain as humanely possible and its ubiquity makes that easy.

                                                                                                                                                                      2. re: d8200

                                                                                                                                                                        I usually order my steak 'medium rare, on the rare side' because that's how I'd like them to err, if they do err. I'd much rather eat a rare steak than a medium one. :P

                                                                                                                                                                        1. re: d8200

                                                                                                                                                                          Had a woman send back a piece of chicken, not because it was underdone, but because she simply thought it was "too juicy".

                                                                                                                                                                          Also to join in the below-discussion of steak temperature, blue rare, and don't make the center warm, or I will send it back. My favourite way to cook it is to dip the ribeye in a deep fryer (for the oil coat), season the outside heavily with S&P, and put it in a smoking hot saute pan; ten seconds each side, and possibly a roll around the edge, if needed.

                                                                                                                                                                          I also prefer my salmons and tunas raw. Good stuff.

                                                                                                                                                                          1. re: SeefuSefirosu

                                                                                                                                                                            No, haven't had "too juicy" chicken come back yet. The way you describe steak is similar to what I've heard as "black and blue." You sear the outside as much as possible, but the center is still blue-rare. It can be done on a scorching hot grill or saute pan and needs a heavy spice rub or lots of oil to facilitate charring. Quickly mark and flip...good to go.

                                                                                                                                                                        2. I was working the dessert station in a large food service operation. Instead of poking around where I didn't belong and getting in the way, I asked one of the grill cooks for a saute pan.....

                                                                                                                                                                          "What's a saute pan???".....

                                                                                                                                                                          1. Been 3 times to a place in Tahach.
                                                                                                                                                                            All 3 times we ordered nacho's. No special name on them, just called Nacho's.
                                                                                                                                                                            All 3 times they came out missing components or adding others, with no mention on the menu of higher prices if you order this way or that way. They just come out however they're made by whoever is at the helm that day. kinda weird but kinda fun to see what they'll add or omit today.

                                                                                                                                                                            I'm thinking I'm not addressing the subject, sorry, maybe it's early :;-/

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: iL Divo

                                                                                                                                                                              well, it is a baffling post, so you're not entirely OT.

                                                                                                                                                                            2. The expression: "I'll have a cold one."

                                                                                                                                                                              1. About 20 years ago, I made an American-style/Thanksgiving-style turkey with stuffing in Poland. Just after it came out of the oven all ready and golden, a lady at the party came into the kitchen (this wasn't actually Thanksgiving), and said "what is this? what have you done?" She proceeded to cut up the turkey into tiny slices, discarding the bones; the stuffing was put onto a plate and looked at with suspicion. All the while she muttered about how "men don't know anything about cooking." I was too tired to offer any resistance, and in too good a mood, so I just enjoyed the party letting her take over and serve these plates with totally unimpressive looking chunks of turkey on plates.

                                                                                                                                                                                1. “I would NEVER use a pressure cooker. All that hissing and sputtering makes me nervous.”

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. Last thanksgiving a friend of mine (44 year old) said when watching whip cream

                                                                                                                                                                                    "what are you doing?"
                                                                                                                                                                                    "making whipped cream" (me)
                                                                                                                                                                                    "really? I had no idea you could make whipped cream at home."

                                                                                                                                                                                    The conversation continued, as I was in complete disbelief, and we ended up making butter that night as well - something 1/2 my guests had no idea you could do at home.

                                                                                                                                                                                    39 Replies
                                                                                                                                                                                    1. re: thimes

                                                                                                                                                                                      Amazing how many don't know how things are made. When I told people (who cook a lot) that they could make butter from cream they refused to believe me.

                                                                                                                                                                                      1. re: Spice_zing

                                                                                                                                                                                        I learned how butter is made in my kindergarten class. The teacher put cream into a quart jar with a lid and we took turns shaking it. I guess something like that is more likely to happen in rural Minnesota farm country.

                                                                                                                                                                                        1. re: John E.

                                                                                                                                                                                          Hey me too!! Wisconsin though ;)

                                                                                                                                                                                          1. re: John E.

                                                                                                                                                                                            We did that too! I remember making butter at farm school too. Yay MN!

                                                                                                                                                                                            1. re: tinnywatty

                                                                                                                                                                                              My sons did that in grammar school (in northwest Indiana)- the teachers put a marble in the jar, too, to help keep it all moving.
                                                                                                                                                                                              Well, smarty me decided that sounded fun, so I tried it too. The boys forgot to mention that the jar should be plastic..... Guess what happens when you violently shake a marble around in a glass jar full of cream? Guess who had a gazillion grease spots on her sweater even after washing it several times after the butter explosion?

                                                                                                                                                                                                  1. re: John E.

                                                                                                                                                                                                    Illinois here, and we learned a poem to go with it, which I still remember oh so many years later.

                                                                                                                                                                                                    I've never seen a purple cow
                                                                                                                                                                                                    And never hope to see one,
                                                                                                                                                                                                    But if I should see a purple cow,
                                                                                                                                                                                                    I'd rather see than be one!

                                                                                                                                                                                                    1. re: tzurriz

                                                                                                                                                                                                      Mom' s (and I think, Ogden Nash's original) version

                                                                                                                                                                                                      I never saw a purple cow.
                                                                                                                                                                                                      I never hope to see one.
                                                                                                                                                                                                      But I can tell you anyhow
                                                                                                                                                                                                      I'd rather see than be one.

                                                                                                                                                                                                      We learned the butter "trick" in school in Philadelphia. (The whipped cream I learned from mom.)

                                                                                                                                                                                                      1. re: gaffk

                                                                                                                                                                                                        It was written by Gelett Burgess. He got so sick of the whole thing that he wrote a response to himself:

                                                                                                                                                                                                        Ah, yes, I wrote the "Purple Cow"—
                                                                                                                                                                                                        I'm Sorry, now, I wrote it;
                                                                                                                                                                                                        But I can tell you Anyhow
                                                                                                                                                                                                        I'll Kill you if you Quote it!

                                                                                                                                                                                                        1. re: rockycat

                                                                                                                                                                                                          LOL; I'm dead. Can I steal this?

                                                                                                                                                                                                      2. re: tzurriz

                                                                                                                                                                                                        I thought that making butter by whipping cream with an egg beater was a standard thing to do with four year-olds, no matter where.

                                                                                                                                                                                                      3. re: John E.

                                                                                                                                                                                                        We made butter in school when i was a kid, in Colorado, and we do it every year at the school where I teach in Kentucky!

                                                                                                                                                                                                        1. re: LauraGrace

                                                                                                                                                                                                          Laura, was your school in Colorado in a rural area? How about in Kentucky, is it a rural district? My theory was that it is a rural thing, not necessarily a Minnesota thing to make butter in school. We put it on plain saltine crackers.

                                                                                                                                                                                                          1. re: John E.

                                                                                                                                                                                                            In CO -- a small town, but not a dairy production area. In KY -- the largest city in the state! :D

                                                                                                                                                                                                            1. re: John E.

                                                                                                                                                                                                              I did it in a fairly large city (16th in US in 2010). I had thought it was universal ...

                                                                                                                                                                                                              1. re: foiegras

                                                                                                                                                                                                                Texas has a long tradition of farming and ranching. I wonder if kindergarteners in NYC, LA, or San Francisco had similar experiences?

                                                                                                                                                                                                                1. re: John E.

                                                                                                                                                                                                                  We did it in Philadelphia (although, admittedly, drive 1 hour out of the city and you can find scores of dairy farms) in the 70s. I think it may be more a factor of what science curriculum was in use than region. It would be interesting to hear from young posters whether this is still being done or whether if "teaching to the standardized tests" has resulted in a more universal curriculum throughout the country.

                                                                                                                                                                                                                  In sixth grade in the MGP, we also hatched chicks in an incubator to learn about candling and impressioning--not something most folks would expect from a big city neighborhood elementary. My neighbors were *not* impressed that I won the opportunity to bring one of the chicks home. Apparently, cute little chicks grow into roosters and roosters are unsuitable to a city neighborhood. When I came home from school one day, dad said he had taken it to a dairy farm . . . never did get to ask him clucker's real fate.

                                                                                                                                                                                                                  1. re: gaffk

                                                                                                                                                                                                                    My big sister used to tell about how she got a baby chick in her Easter basket one year.. She had vivid memories of my 2 year old brother stepping on the chick with his little red sneaker.

                                                                                                                                                                                                                    1. re: John E.

                                                                                                                                                                                                                      Ouch.

                                                                                                                                                                                                                      I was the youngest; the damned chick lived to maturity.

                                                                                                                                                                                                                    2. re: gaffk

                                                                                                                                                                                                                      This was still being done just a couple years ago at my son's kindergarten just north of philadelphia. They used small baby food jars for their "churns". Granted, this was a private school, so perhaps they had more leeway in their curriculum than a public school might. Also, the butter was incredibly good, and my son took great pride in serving it to us for dinner! Would that more kids (and most adults) had that understanding of how food gets to our plates.

                                                                                                                                                                                                                      1. re: FrauMetzger

                                                                                                                                                                                                                        Your post sorta makes me want to go find a random kindergartener and hand them a jar of cream and tell them to shake. ; )

                                                                                                                                                                                                                        1. re: John E.

                                                                                                                                                                                                                          And they'd have a blast too! I've never done it myself, so I always wondered how the teacher kept them all going at it. Wonder how many confused parents found jars of plain cream in their little backpacks that night!

                                                                                                                                                                                                                    3. re: John E.

                                                                                                                                                                                                                      " I wonder if kindergarteners in NYC, LA, or San Francisco had similar experiences?"

                                                                                                                                                                                                                      Yes. Urban SF Bay Area, shook cream into butter in elementary school. Anything but rural.

                                                                                                                                                                                                                      1. re: Caitlin McGrath

                                                                                                                                                                                                                        I would guess that it depends more on the teacher than it does on geography.

                                                                                                                                                                                                                        1. re: John E.

                                                                                                                                                                                                                          I would guess it depends on the curriculum more than anything else.

                                                                                                                                                                                                                          We did not do that in the late 80s kindergarten but we did do it in Girl Scouts.

                                                                                                                                                                                                                          1. re: melpy

                                                                                                                                                                                                                            Same here. Late 80s kindergarten? no. Girl Scouts? several times.

                                                                                                                                                                                                                            1. re: kubasd

                                                                                                                                                                                                                              Made butter in kdg - 1st grade, 50+ years ago in suburban NY.

                                                                                                                                                                                                                              1. re: EllenMM

                                                                                                                                                                                                                                all you lucky folks! i had to wait until adulthood, with my own food processor, to make butter... i wasn't a girl scout though, either.

                                                                                                                                                                                                                                1. re: Emme

                                                                                                                                                                                                                                  first time i made whipped cream i overbeat it. mom being a sensible woman showed me how to make butter with an electric beater. she then pulled the second carton of cream out of the fridge and we made whipped cream. apparently this was not an unexpected result.

                                                                                                                                                                                                                      2. re: John E.

                                                                                                                                                                                                                        We did it in Toronto, which is not that rural.... Both my kids did as well, one in Corner Brook, Newfoundland and Labrador (rural) and one in Sault Ste. Marie, ON (small city).

                                                                                                                                                                                                                        1. re: dbrodbeck

                                                                                                                                                                                                                          I've been to Sault Ste. Marie. As a kid we went on vacation driving across Ontario from International Falls, Minnesota (Fort Francis) through Thunder Bay and than across the bridge at Sault Ste. Marie. That's the first time I noticed the malt vinegar on the table for french fries.

                                                                                                                                                                                                                    4. re: John E.

                                                                                                                                                                                                                      Me too! But this was in Southeast Virginia.

                                                                                                                                                                                                                  2. re: thimes

                                                                                                                                                                                                                    I made a merengue by manually separating egg whites and then adding sugar and a pinch of cream of tartar, and whisking over boiling water until it was 160F before putting it on a mixer.

                                                                                                                                                                                                                    Everyone looked at me like I was a wizard.

                                                                                                                                                                                                                  3. You woman visited our home who hated cucumbers, but loved the home-made dill pickles. Insisted that pickles were made from....pickles :-) Absolutely refused to believe differently.

                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                      1. re: arashall

                                                                                                                                                                                                                        As a kid, I loved anything salty (still do, if we're being honest). Pickles and olives were some of my favorites. After learning that pickles were pickled cucumbers, I remember asking my mom one day, "are olives pickled anything?"

                                                                                                                                                                                                                        1. re: Wahooty

                                                                                                                                                                                                                          We were in Provence a couple of years ago in the autumn, just as the olives were getting fully ripe - one of the guys got the idea of trying an olive off of the tree.

                                                                                                                                                                                                                          Oh my gosh -- I have no idea how anybody ever got the idea of putting those tannic, bitter little bombs of nasty in oil and brine to make them edible. I'm glad they did, because I *love* good olives -- but can't imagine how it happened.

                                                                                                                                                                                                                          1. re: sunshine842

                                                                                                                                                                                                                            As I ate my stinging nettle ravioli the other night, I thought about all of those foods that fall into the "how hungry do you have to be to figure out this was somehow edible?" category. I think anything that has to be treated with lye is a special subgroup thereof. But, like you, I am infinitely grateful that someone once took one for the team.

                                                                                                                                                                                                                            1. re: Wahooty

                                                                                                                                                                                                                              yeah really and how many foods fit THAT bill? there's probably a thread on that

                                                                                                                                                                                                                              1. re: Wahooty

                                                                                                                                                                                                                                Artichokes & acorns are probably in that category too.

                                                                                                                                                                                                                                1. re: Wahooty

                                                                                                                                                                                                                                  All the molluscs -- especially oysters.

                                                                                                                                                                                                                                  Acorns I can see -- someone saw a squirrel munching one and figured it must be edible, so why not try it?

                                                                                                                                                                                                                                  and I'm still dubious about stinging nettle -- anything that leaves me with uncomfortable, stinging welts on my skin for three days is probably not a good thing for me to try to eat. (I know others do....and I've read how heat kills the toxins, etc., etc., etc. - but I would no more eat it than go roll in a bed of it.)

                                                                                                                                                                                                                                  1. re: sunshine842

                                                                                                                                                                                                                                    The hostess at this particular wine dinner was the pastry chef for the winery - when a box of produce arrived in the kitchen, she opened it. It was unmarked, and she thought, "I wonder what these are..." so she tried one.

                                                                                                                                                                                                                                    She said it took about a day and a half for the pain in her mouth to fade.

                                                                                                                                                                                                                                    I, however, emerged from the pasta course unscathed. ;)

                                                                                                                                                                                                                                    1. re: Wahooty

                                                                                                                                                                                                                                      She ATE fresh stinging nettle? *shudder* I cannot imagine.

                                                                                                                                                                                                                            2. re: arashall

                                                                                                                                                                                                                              As kids we used to call cucumber plants "pickle bushes"

                                                                                                                                                                                                                            3. My ex sister-in-law once asked me, as I was preparing a fish dinner, "Is this _caught_ fish or _bought_ fish?"

                                                                                                                                                                                                                              It was indeed "caught" fish...caught that very morning actually , and which of course she absolutely _refused_ to eat (preferring, I suppose, a fish that had been sitting in a supermarket case for three days).

                                                                                                                                                                                                                              12 Replies
                                                                                                                                                                                                                                1. re: The Professor

                                                                                                                                                                                                                                  Oahu has some shrimp farms on the North Shore. Near the farms are food trucks that sell said shrimp. Friend's mom was visiting from the midwest. Was suspicious of shrimp to start but agreed to try it - hey with enough butter and garlic....

                                                                                                                                                                                                                                  she thought it was pretty good, until he pointed over to the pond the shrimp may have come from. she spat it out immediately "you mean its not processed or anything? they just catch them and cook them?"

                                                                                                                                                                                                                                  1. re: KaimukiMan

                                                                                                                                                                                                                                    Some people have no real concept of where their food originates or what happens to it on its way to their kitchen. I remember some of the kids' friends being amazed that we could pop popcorn on our stove and did not need to use the microwave. They had never seen it done. I asked if they had ever had popcorn at the movies. They said 'yea, but we never thought you could do that at home".

                                                                                                                                                                                                                                    1. re: John E.

                                                                                                                                                                                                                                      Today a customer asked me to special order him "Fresh wild local tilapia."

                                                                                                                                                                                                                                      I live in NM.

                                                                                                                                                                                                                                    2. re: KaimukiMan

                                                                                                                                                                                                                                      Amazing that someone could think processing was a good thing ...

                                                                                                                                                                                                                                      This reminded me of one ... I was at my regular grocery store, which has a large organic produce section. This man was shopping, looked like he wasn't used to doing it ... someone had turned him loose I guess. He wanted some particular vegetable, but noticing the big Organic sign, rolled his eyes and said, I don't need 'organic' ... It was a little difficult to understand what his interpretation of organic was, but it seemed like it might mean to him 'Vegetables for p*ssies.' He can have all my share of pesticides, no problem ... eat up, buddy, you the man.

                                                                                                                                                                                                                                      1. re: foiegras

                                                                                                                                                                                                                                        Not sure about things where you are foiegras, but here in Honolulu 'organic' is roughly translated as 'triple the price'. At the same time local produce is only twice as much as what is shipped in from the mainland. But I am guessing your shopper was put off by the prices more than the organic concept. I love shopping at the farmer's market here, but I know I'm going to be spending quite a bit more for MOST (not all) things than I would if I were shopping at Safeway. I'm not saying that it isn't worth it. For some people it is, for others it isn't.

                                                                                                                                                                                                                                        1. re: foiegras

                                                                                                                                                                                                                                          What Kaimukiman said. I always avoid the organic parts of my supermarket's produce sections because organic food costs at least 50% more than non-organic, and the evidence that it's healthier than regular food is thin or nonexistent. I might buy it if the prices were identical, but they never are. So, like the man at your supermarket, I have rolled my eyes at organic food more than a few times.

                                                                                                                                                                                                                                          1. re: foiegras

                                                                                                                                                                                                                                            I was once next to a display of organic carrots. They were on offer and cheaper than non-organic. I was filling my trolley with them because carrot soup is a glorious thing to have tucked in the freezer.

                                                                                                                                                                                                                                            One elderly lady picked up a bag then threw them back saying she didn't want organic, she wanted PROPER carrots.

                                                                                                                                                                                                                                            I was O_o for a while. For the record, they were very tasty carrots and made a lovely soup. Lady missed a real treat, there.

                                                                                                                                                                                                                                            1. re: DunkTheBiscuit

                                                                                                                                                                                                                                              Pretty sure this guy was too clueless to check prices ... but sounds like he's missing his soulmate, who's in your grocery store ;)

                                                                                                                                                                                                                                              Organic produce at my store is reasonably priced IMO, except for asparagus.

                                                                                                                                                                                                                                              There are definitely studies showing significantly more antioxidants in organic produce. It seems that for most items, most people cannot detect a difference in taste.

                                                                                                                                                                                                                                              Of course, it all depends what you're comparing. If you're comparing well-grown, small-farmer stuff that's virtually organic to certified organic, then yeah, there's not going to be much of a difference, if any. IMO, organic or virtually organic is the right thing to do, both for me and the planet.

                                                                                                                                                                                                                                              1. re: foiegras

                                                                                                                                                                                                                                                Yes, this. Where I live (SF, CA), and at the places I shop, I don't see a lot of difference between the organic and non organic. But at the places i shop for produce, they have their own sources, many of which are local. The prices are higher for organic, but I don't always go for it unless the organic item is significantly nicer looking then the regular version. But I do know that it's vastly different in the rest of the country, for the most part. After living in upstate NY ofr a few years, I always feel exceedingly lucky to have the produce that I have everyday!

                                                                                                                                                                                                                                              2. re: DunkTheBiscuit

                                                                                                                                                                                                                                                I wonder if she mistook "organic" for "genetically modified"?

                                                                                                                                                                                                                                                Who knows. More organic carrots for you!

                                                                                                                                                                                                                                        2. Comment on yelp about my favorite Thai/Vietnamese: The food tastes great but no one really speaks English so I won't go again.

                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                            1. re: rccola

                                                                                                                                                                                                                                              Ugh. That is how you know TO go back!

                                                                                                                                                                                                                                              1. re: thimes

                                                                                                                                                                                                                                                I actually find this comment as baffling as the original. I have been to wonderful Thai restaurants with servers who spoke perfect English and awful Thai restaurants where no English was spoken.

                                                                                                                                                                                                                                              2. re: rccola

                                                                                                                                                                                                                                                Oh that reminds me, one of my best friends doesn't like Vietnamese or Thai food because he thinks "it's boring next to Chinese food." !!! (and this guy only knows the most standard americanized Chinese food.)

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  wow I just felt my brain shrink a bit (which is OK given the pollen/sinus issues) and don't get me wrong as I love good Chinese, but... ok it just shrank a little more figuring this one out. best comparisons of these cuisines (related but distinct) I can come up with are architectural terms from the 15th -18th centuries. but boring?

                                                                                                                                                                                                                                                  I'm blocking this thread (if I could) words fail and I can yak away until the cows wander off out of boredom.

                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    How sad. I think about all the tasty things he's missing out on and pity him. Ah, well, more for me.

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      My mom has a warped sense of what "Chinese" food is. She thinks the gloppy, sweet, bland stuff of the American seventies is the real deal. Her favorite "Chinese" recipe is to put a pork loin in the crockpot, then add S&P, garlic powder, brown sugar, and a can of crushed pineapple to it before she cooks it all to mush.

                                                                                                                                                                                                                                                      We once got some quick takeout (I think it was Thai - it's been a while) that we told her was Asian food - to try to simplify things for her. After eating a bit, she declared that she didn't like Asian food and was going to stick to Chinese food - !

                                                                                                                                                                                                                                                      1. re: sandylc

                                                                                                                                                                                                                                                        Have you ever brought her to a real (or as real as one can find in the USA) Chinese restaurant? Or Thai, or Vietnamese, or Korean, or Japanese?

                                                                                                                                                                                                                                                        1. re: huiray

                                                                                                                                                                                                                                                          Great idea! Now that she lives closer to me, it's on my list of things to do! Have to be careful with her food allergies, though. Cinnamon is a huge one and it can be buried in all sorts of things......I might have to do some homemade stuff first. I am thinking of some simple vegetable and noodle things to start. Simple Japanese out might work, though.

                                                                                                                                                                                                                                                  2. How about someone who LOVES cheesecake, but becomes physically ill with disgust at the very mention of cream cheese......they have no clue that there might a a contradiction at play here.....

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: sandylc

                                                                                                                                                                                                                                                      I don't know about this one- I enjoy cheesecake (especially the drier style) but am not really a fan of plain/straight cream cheese. And I'm fully aware that cream cheese is the main ingredient in cheesecake. There's a definite textural difference once it's baked.

                                                                                                                                                                                                                                                    2. An artisan cheese-maker was explaining cheese-making to a small group of people. A lady piped up and asked, “How do they keep the milk from going bad while the cheese ages?” After a long pause and the most priceless, puzzled expression he said, “Well…sour milk and cultures is what cheese is.”

                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                      1. re: Spice_zing

                                                                                                                                                                                                                                                        See, I think her question was logical. She was asking how they develop the good cheese taste without the awful bitter sour milk taste. How they get the right culture to sour the milk and solidify it into cheese. You know, the right amount of culture, right environment, etc.

                                                                                                                                                                                                                                                        That's what I'd think and I don't even think she worded it badly.

                                                                                                                                                                                                                                                        Of course, with some cheeses, the line between cheese and plain old spoiled milk seems pretty fine!

                                                                                                                                                                                                                                                        1. re: rccola

                                                                                                                                                                                                                                                          "... without the awful bitter sour milk taste"

                                                                                                                                                                                                                                                          "... plain old spoiled milk ..."

                                                                                                                                                                                                                                                          RcCola, I understand what you are saying, but, I always feel the need to point this out:

                                                                                                                                                                                                                                                          Soured Milk and Spoiled Milk are two very different things.

                                                                                                                                                                                                                                                          1. re: DougRisk

                                                                                                                                                                                                                                                            Yes, I know that. If you note, I wrote "How they get the right culture to sour the milk." It was a hasty post, fresh meat for the post police. Sorry.

                                                                                                                                                                                                                                                            1. re: rccola

                                                                                                                                                                                                                                                              *** I wrote "How they get the right culture to sour the milk." ***

                                                                                                                                                                                                                                                              And then you wrote "spoiled" milk in the next thought. I was just making sure.

                                                                                                                                                                                                                                                      2. I was in a fish and chip shop recently and the lady in front of me asked for a fishcake.

                                                                                                                                                                                                                                                        The man behind the counter said 'which one? We've these ones homemade on the premises, or these frozen catering ones.'

                                                                                                                                                                                                                                                        The lady leaned forward, pointed at the homemade ones and said 'is there real fish in that one?'

                                                                                                                                                                                                                                                        I thought, how nice, there's a discerning customer... the fish fryer said, with some pride, 'yes, there is, it's fresh cod'.

                                                                                                                                                                                                                                                        The lady said......wait for it....'well I won't have that one then' and bought two of the frozen ones!
                                                                                                                                                                                                                                                        Some people, eh?!

                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                        1. re: flashria

                                                                                                                                                                                                                                                          Say what?? I'll take the fresh, homemade any day.

                                                                                                                                                                                                                                                          1. re: Spice_zing

                                                                                                                                                                                                                                                            Oy. Sounds like the kind of person that would drive past 4 farm stands and buy produce at a chain supermarket.
                                                                                                                                                                                                                                                            I see it all the time where I live.

                                                                                                                                                                                                                                                        2. A woman with rheumatoid arthritis and a host of other ailments lamented,

                                                                                                                                                                                                                                                          “I guess I’ll have to suffer thru making my special cake for next week’s church meeting.”

                                                                                                                                                                                                                                                          “Why do it if you’ll be hurting for days afterwards?”

                                                                                                                                                                                                                                                          “They expect me to.”

                                                                                                                                                                                                                                                          “They’ll understand if you can’t. Why not bring something else?”

                                                                                                                                                                                                                                                          “No, that won’t do.”

                                                                                                                                                                                                                                                          Bottom line: She gloried in being a kitchen martyr.

                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                          1. re: Spice_zing

                                                                                                                                                                                                                                                            Here's another one. "I make my pies so light and fluffy that I can eat the whole thing in a day."

                                                                                                                                                                                                                                                            1. re: Spice_zing

                                                                                                                                                                                                                                                              To be fair to her and/or play the devil's advocate, I doubt she gloried in being a kitchen martyr. I think it's very, very hard to become disabled and a constant struggle to draw the line between giving in and can't do. If she was known for her "special" cake, she may want to keep making it even if it's painful and the pain is lasting. She may look down the road and fear the day she really won't be able to do it, the day her joints are so destroyed and fused that she really be a total cripple. We all want to have some use in this world.

                                                                                                                                                                                                                                                            2. I had someone refuse to eat at a restaurant because the food was too flavorful and rich.

                                                                                                                                                                                                                                                              22 Replies
                                                                                                                                                                                                                                                              1. re: von_levi

                                                                                                                                                                                                                                                                My husband once took his mother and younger (adult) siblings to the Olive Garden, and they didn't eat anything because the food was "too fancy." Wow.

                                                                                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                                                                                    I used to work there. Nothing there is "fancy". I'm amazed.

                                                                                                                                                                                                                                                                    1. re: SeefuSefirosu

                                                                                                                                                                                                                                                                      seems that for many if it isn't something they can cook at home, then it's fancy. So why not stay at home? Ah well. And yes, I can cook an excellent hamburger, but still like to go out for one. Hypocrite? Moi? You becha.

                                                                                                                                                                                                                                                                      1. re: KaimukiMan

                                                                                                                                                                                                                                                                        Hamburgers are like salsa, though ... there are so many different ones. I make both, and I also go out for both. It's about variety ... nothing hypocritical about wanting to try something different.

                                                                                                                                                                                                                                                                        Btw, the blandest eater I've ever known (she had gallbladder issues) just loved the Olive Garden.

                                                                                                                                                                                                                                                                        1. re: foiegras

                                                                                                                                                                                                                                                                          I swear the OG makes MY gallbladder act up, and I have no issues.

                                                                                                                                                                                                                                                                          I'm only kind of joking. The richest bland food I have ever had.

                                                                                                                                                                                                                                                                          1. re: Wahooty

                                                                                                                                                                                                                                                                            I have been to the Olive Garden twice in my lifetime. Once in 1991 and again in 2004. Both times I was the guest of others. In 1991 I did not know better. In 2004 I kept my mouth shut (except while eating of course).

                                                                                                                                                                                                                                                                            1. re: John E.

                                                                                                                                                                                                                                                                              Musta been hard to get any food in your mouth, then. Or was that your point?

                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                Re-read my parenthetic remark ; ) I did not find the food to be so bad as to be inedible. Just not my thing.

                                                                                                                                                                                                                                                                  2. re: von_levi

                                                                                                                                                                                                                                                                    my 83 year old father now finds most food we cook for him to have "too much flavor."

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      my 78 YO mom's getting that way. I think I have her interested in Japanese (not sushi or sashimi) but more yakitori and izakaya type stuff.

                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        My 79 YO wants beef that isn't so "beefy".

                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          Weird... I thought people's sense of taste decreased as they got older. So I'd expect older folks to find food bland.

                                                                                                                                                                                                                                                                          1. re: pecorino

                                                                                                                                                                                                                                                                            It doesn't make sense, does it? The folks at my mom's senior place just want bland food and lots of sugar. Go figure.

                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                            I cook for my parents (89 and 90) and I blast the **** out of them with chilis and garlic among other things, and they don't seem to mind--but sugar is what they REALLY want. All Day Long. It's crazy!! As long as they eat their vegs, they can have their sugar. That generation just isn't prone to overeating.

                                                                                                                                                                                                                                                                            1. re: staughton

                                                                                                                                                                                                                                                                              I don't know if it's the generation or the age that is the reason for the lesser appetite. I'm guessing it's more likely an age related issue. I noticed the same thing with both my mother and my father.

                                                                                                                                                                                                                                                                              1. re: staughton

                                                                                                                                                                                                                                                                                Not my mom. She starves herself and then eats GIANT portions to compensate. Can't talk sense into her.

                                                                                                                                                                                                                                                                                1. re: staughton

                                                                                                                                                                                                                                                                                  mine will eat cookies waffles and ice cream all day if ya let 'em.

                                                                                                                                                                                                                                                                                  love 'em but they are gaining the impulse control of 3 year olds. thank god they don't drink.

                                                                                                                                                                                                                                                                                  1. re: staughton

                                                                                                                                                                                                                                                                                    My grandmother always had a sweet tooth but it got WAY worse after she hit 80 - she might eat two bites of protein and vegetables each day, and after that it was all candy, all the time. I remember one summer I was home from college and I hadn't eaten with her recently - we went to a picnic and she didn't eat a thing, claiming she wasn't hungry. When dessert rolled around, I pulled out a pie I had made - it was a ridiculous, gooey, chocolate-caramel-nut mess - and she said she'd try a small slice. Damned if she didn't eat half the pie in the next hour.

                                                                                                                                                                                                                                                                                    1. re: staughton

                                                                                                                                                                                                                                                                                      My mom just wants sugar and bread (which is also just sugar, anyway), milk, and sometimes meat. Has no impulse control, either. Says she loves veg but rarely actually buys or eats them, and usually only the starchy ones. Says she loves fruit but only eats it buried in sugar.

                                                                                                                                                                                                                                                                                      1. re: staughton

                                                                                                                                                                                                                                                                                        You know, by the time I'm 90, I don't think a good diet is going to improve my lifespan much, so just feed me sweets and mac & cheese all day, and I'll die happy. ;-)

                                                                                                                                                                                                                                                                                  2. I just love it when I go to the Bagel store, and there are bins with different kinds of Bagels, all freshly and properly baked, and then there is invariably a concerned/ super picky customer asking for "well done" Bagels. The fellow behind the counter nods and picks out that one well done Bagel, with a smile no less.

                                                                                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                                                                                    1. re: RUK

                                                                                                                                                                                                                                                                                      We ask for well done bagels, if they aren't golden brown poppy seed and are white undercooked looking my father won't eat them. Generally he just points at the ones he wants. Bagels are his favorite but thu are so bad for you they are only a special treat so he if he is going to eat one it better be just they way he wants, no settling.

                                                                                                                                                                                                                                                                                      1. re: melpy

                                                                                                                                                                                                                                                                                        I not only ask for well done bagels, but also the same for any crusty bread. It has to pass the visual inspection of being a darker golden brown. Having been in the restaurant and catering business, as well as retail sales of breads and bagel for special events, I can tell you there is plenty of *not properly baked* bagels and bread being supplied and sold to the public....either in the oven or before in proofing.

                                                                                                                                                                                                                                                                                        1. re: fourunder

                                                                                                                                                                                                                                                                                          Interesting! I guess "our" bagel store sells such a nice product, asking for a well done Bagel always struck me as funny. I see your point.
                                                                                                                                                                                                                                                                                          Melpy, I am stumped, why are they bad for you?

                                                                                                                                                                                                                                                                                          1. re: RUK

                                                                                                                                                                                                                                                                                            Bagels are dense calorie wise, and are full of carbs. I think a "serving" is supposed to be 1/2 of a regular bagel. I confess I've never heard of a "well done bagel."

                                                                                                                                                                                                                                                                                            1. re: sueatmo

                                                                                                                                                                                                                                                                                              Very dense calorie wise and heavy on refined flour carbs. My father and I are both overweight. Plus for him a bagel means butter on one half and cream cheese on the other put together sandwich style. So in addition to te less than nutritious bagel, he is slathering it with fat. Since it is mostly carbs and not whole grain it doesn't stick with him long.

                                                                                                                                                                                                                                                                                              1. re: melpy

                                                                                                                                                                                                                                                                                                I see. And here I was looking for a built-in poison.....

                                                                                                                                                                                                                                                                                                1. re: melpy

                                                                                                                                                                                                                                                                                                  Like other foods, bagels have "grown" over the years. I make my bagels with some whole grain added to the mix and I also make them smaller - I weigh the dough portions for consistency. I like to think I'm making them just a bit healthier this way.

                                                                                                                                                                                                                                                                                                  Yes, I bake them "well done". Underbaked goods are one of my pet peeves.

                                                                                                                                                                                                                                                                                            2. re: fourunder

                                                                                                                                                                                                                                                                                              We also have to ask for "well done" bagels. If not, you get what we call at home a ghost bagel - pale, soft, and squishy. All bagel stores in this area are the same in that respect. We once asked a counter person why all the bagels were so pale and underdone and the simple answer was, "That's how the customers want them. If they're crusty we can't sell them." To me, *that* is a very sad comment.

                                                                                                                                                                                                                                                                                              1. re: rockycat

                                                                                                                                                                                                                                                                                                Those customers should stick to their grocery store prebagges commercial bagels and soft sliced bread. Pass all their crusty foods on to me!

                                                                                                                                                                                                                                                                                          2. re: RUK

                                                                                                                                                                                                                                                                                            My father told me about how during the depression his father would go to a bakery in NE Minneapolis, Blackies' Bakery, closed in 2007, to get old bread, rolls, and bagels. The people gave the old bakery products to my grandfather and he would feed most of it to his livestock (cow, pigs, turkeys, geese, ducks, and goats) and some of it he would bring into the house for the family. My grandfather would bring his haul home in a coffee gunnysack on the street car. My father says he never had a soft bagel until he was in his 30s. He didn't know they were not supposed to be rock hard.

                                                                                                                                                                                                                                                                                          3. This one I can sort of understand, but all you have to do is follow instructions.

                                                                                                                                                                                                                                                                                            "I'm afraid to deep fry. I might burn my house down."

                                                                                                                                                                                                                                                                                            35 Replies
                                                                                                                                                                                                                                                                                            1. re: dave_c

                                                                                                                                                                                                                                                                                              for me, that only applies to deep-frying a turkey....if even the firefighters doing the demo on the morning TV program can't get it right for a live camera spot, I don't even want to try.

                                                                                                                                                                                                                                                                                              1. re: sunshine842

                                                                                                                                                                                                                                                                                                I had a friend of mine come over for dinner with her children. I was melting butter in the microwave and her young daughter, maybe 6 or 7 years old, was looking thru the little microwave window at the butter rotating around. When my friend saw this she shrieked and put her hands over the kids eyes "Don't ever do that!!! Don't you know that it'll make you go blind?!!!!" She was dead serious. My jaw was on the floor. Mind you, this is the same person that asked us if we were getting rid of the cat when my wife gave birth. I asked why and she replied "Don't you know that the cat will smell the milk on the babies breath and smother it?!!"
                                                                                                                                                                                                                                                                                                You just can't make some things up!!!

                                                                                                                                                                                                                                                                                                1. re: JNUNZMAN

                                                                                                                                                                                                                                                                                                  Too much urban folklore? Too many crazy email posts about strange threats? Weird.

                                                                                                                                                                                                                                                                                                  1. re: JNUNZMAN

                                                                                                                                                                                                                                                                                                    Thinking of microwave and "nuking" food.

                                                                                                                                                                                                                                                                                                    Some people believe that microwaves leave residual nuclear radiation in the food. Hence, they don't own a microwave.

                                                                                                                                                                                                                                                                                                    1. re: dave_c

                                                                                                                                                                                                                                                                                                      You mean they think a microwave is a nuclear device?

                                                                                                                                                                                                                                                                                                      Consumer Reports used to warn consumers about leakage from around the micro doors, but that warning has been lifted ages ago. Same with fear about getting to close to the TV.
                                                                                                                                                                                                                                                                                                      At any rate microwave radiation is not nuclear radiation by a long shot.

                                                                                                                                                                                                                                                                                                      1. re: sueatmo

                                                                                                                                                                                                                                                                                                        Yes, some people (generally elderly) believe microwaves use ionizing radiation.

                                                                                                                                                                                                                                                                                                        1. re: sueatmo

                                                                                                                                                                                                                                                                                                          We have customers where I work that don't let us scan their food because they think it makes it radioactive. These customers are also scared of the automatic doors and always use the regular pull door.

                                                                                                                                                                                                                                                                                                            1. re: Spice_zing

                                                                                                                                                                                                                                                                                                              The one also doesn't let us touch her food. So she holds it far away and we have to attempt to read the numbers off the thing from several feet away. She likes me, so I get her a lot. I'm not even a cashier, but she'll always find a reason to get me up to a register to ring her up.

                                                                                                                                                                                                                                                                                                            2. re: Jackie007

                                                                                                                                                                                                                                                                                                              You mean they won't let you scan the code for pricing? This is truly weird. I have to ask, where do you live? Are these customers elderly or perhaps rural hippies? I am having a hard time imagining this.

                                                                                                                                                                                                                                                                                                              1. re: sueatmo

                                                                                                                                                                                                                                                                                                                Las Cruces, NM. They're not elderly or rural hippies, just crazy.

                                                                                                                                                                                                                                                                                                                The same thing used to happen to me (with more frequency actually) when I worked at a high-end natural foods store in a wealthy town in NJ a few years back.

                                                                                                                                                                                                                                                                                                                1. re: Jackie007

                                                                                                                                                                                                                                                                                                                  I've working in natural foods stores and encountered this before. I have a friend who won't go near anyplace with a microwave oven in it.

                                                                                                                                                                                                                                                                                                                  1. re: sandylc

                                                                                                                                                                                                                                                                                                                    I wonder what those customers would do if a clerk accidently pointed the scanning 'gun' in their direction?

                                                                                                                                                                                                                                                                                                                    1. re: John E.

                                                                                                                                                                                                                                                                                                                      Ha! That might have been fun....

                                                                                                                                                                                                                                                                                                                      1. re: Jackie007

                                                                                                                                                                                                                                                                                                                        These people are really mentally ill? ("crazy" isn't a figure of speech?)

                                                                                                                                                                                                                                                                                                                        OK, then I sort of get it. How do people like that function? My guess is they function poorly.

                                                                                                                                                                                                                                                                                                                        1. re: sueatmo

                                                                                                                                                                                                                                                                                                                          I have absolutely no idea. A couple of my friends think I'm crazy for not having a microwave, but it's not like I don't have one due to some crazy reason. It's just that in my experience, I end up just using it for popcorn. So I'm putting my limited counter space to better use.

                                                                                                                                                                                                                                                                                                                          But yeah, I have no idea how they function. We were cracking up a few weeks ago at work when a rep said we all looked like we really lived the lifestyle and none of us look like drinkers or smokers. Pretty much the entire place is all drinkers and smokers...we just happen to also eat very healthy and work out...LOL.

                                                                                                                                                                                                                                                                                                                        2. re: Jackie007

                                                                                                                                                                                                                                                                                                                          How bad is it that I went "Oh, Las Cruces, that explains it." (I"m in ABQ).

                                                                                                                                                                                                                                                                                                                  2. re: dave_c

                                                                                                                                                                                                                                                                                                                    You mean our schools are so crappy that they teach no one about radiation or physics or chemistry or...how illogical most of their thought processes are?

                                                                                                                                                                                                                                                                                                                  3. re: JNUNZMAN

                                                                                                                                                                                                                                                                                                                    I bet she has never let her chicken handle toads because they will get warts from holding them.

                                                                                                                                                                                                                                                                                                                    1. re: John E.

                                                                                                                                                                                                                                                                                                                      and god forbid anyone consider letting their daughter swim in a public pool!

                                                                                                                                                                                                                                                                                                                      1. re: John E.

                                                                                                                                                                                                                                                                                                                        A good thing, too - who wants to make their stock with warty chicken feet? ;-p

                                                                                                                                                                                                                                                                                                                        1. re: greygarious

                                                                                                                                                                                                                                                                                                                          You know, until I read your post I did not realize my auto-correct had done this to me. I have to turn that 'feature' off....

                                                                                                                                                                                                                                                                                                                      2. re: JNUNZMAN

                                                                                                                                                                                                                                                                                                                        so what did you say? I truly have no idea how I'd react to that scenario.

                                                                                                                                                                                                                                                                                                                        Part of me says I'd just skip over it.
                                                                                                                                                                                                                                                                                                                        Part of me says I'd try to tell her that it's not true.

                                                                                                                                                                                                                                                                                                                        part of me would jump over to the microwave and squash my face against the glass just before stumbling around the kitchen screaming, "I'm BLIND!!!"

                                                                                                                                                                                                                                                                                                                          1. re: sunshine842

                                                                                                                                                                                                                                                                                                                            My wife and I both looked at each other and said in unison "Are you kidding?!! Why do you think that there's a window in the door???" and laughed.
                                                                                                                                                                                                                                                                                                                            We both ignored the cat sucking the breath out of the baby comment becuase we really couldn't believe that a 30 something aged person would actually believe something that stupid.
                                                                                                                                                                                                                                                                                                                            Had my wife not been there I probably would have tried the "I'm blind" and stumbled about the kitchen scenario though!!

                                                                                                                                                                                                                                                                                                                            1. re: JNUNZMAN

                                                                                                                                                                                                                                                                                                                              You should have told her the window was there so that you could tell when the cat was fully nuked.

                                                                                                                                                                                                                                                                                                                              We do call microwaving "nuking" in our house, though. The only fear surrounding it is the fear of getting yelled at when something explodes and the perpetrator just leaves it.

                                                                                                                                                                                                                                                                                                                                  1. re: sueatmo

                                                                                                                                                                                                                                                                                                                                    I was joking. I love cats...curled up on my furniture or my lap, not as food (this being a chow site.)

                                                                                                                                                                                                                                                                                                                                    1. re: Isolda

                                                                                                                                                                                                                                                                                                                                      Oh sorry, I was referring to the mess left behind in the microwave. That's not cool.

                                                                                                                                                                                                                                                                                                                                      I like cats too.

                                                                                                                                                                                                                                                                                                                                      1. re: sueatmo

                                                                                                                                                                                                                                                                                                                                        LOLOL -- I thought you were talking about the cat itself, too.

                                                                                                                                                                                                                                                                                                                                        What a warped little side thread.

                                                                                                                                                                                                                                                                                                                                          1. re: huiray

                                                                                                                                                                                                                                                                                                                                            disturbing, deeply deeply distrubing

                                                                                                                                                                                                                                                                                                                      3. Oh no I dont like Chinese food..Msg is very bad for you.

                                                                                                                                                                                                                                                                                                                        1. I've had a lady claim to be allergic to salt. I almost felt sorry for the server who brought that request into the kitchen ><

                                                                                                                                                                                                                                                                                                                          1. Went to a fundraising early evening drinks thing at a very high end home in our small town. Big home, beautiful, but odd odd odd -- there were two fully equipped kitchens, almost side-by-side. One was fully equipped with more industrial equipment. Huge gas cooktop, quadruple convection ovens, two fridges, 2 separate islands along with a peninsula layout. The other was high end magazine quality with top of the line EVERYTHING, from 6 burner gas stove plus integrated grill, to the double Sub Zero fridges, integrated Miele latte machine, 2 microwaves, 2 dishwashers -- you get the picture. Fully open to the dining area. Granite, marble baking centre...fantastic kitchen. Now, I've heard of 2 kitchens in very wealthy strict kosher households, but I know this isn't the case here. Since enquiring minds wanted to know, I asked the Lady of the House. I said "you have a beautiful kitchen, but i'm wondering why you have a second one just beside the first?". And she said (and this is a quote):

                                                                                                                                                                                                                                                                                                                            Oh THIS kitchen is for show. The OTHER kitchen is for the staff.

                                                                                                                                                                                                                                                                                                                            Seriously...

                                                                                                                                                                                                                                                                                                                            10 Replies
                                                                                                                                                                                                                                                                                                                            1. re: freia

                                                                                                                                                                                                                                                                                                                              I believe that that is the definition of "more money than sense"