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Kitchen habits you stopped after you realized they were questionable

Spice_zing Oct 3, 2012 06:10 PM

Growing up we had a Crisco can on the stove with recycled grease that was used for weeks. It had about five inches of sludge at the bottom. (Yuck!) When I moved out on my own I continued this habit until I realized that the weird taste in fried foods was rancid oil. So I started straining and refrigerating used oil. Made a big difference. Now I may reuse a couple of times before discarding. Anyone else?

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  1. t
    topbanana RE: Spice_zing Oct 3, 2012 06:49 PM

    Great topic!

    Stopped using non-stick cookware/bakeware because of off-gassing.

    Stopped using olive oil for actual cooking due to low smoking point and chemical changes upon heating. I now only use it as a finish/garnish and cook with mostly coconut oil instead.

    Stopped cutting the visibly moldy part off of fruit, veggies, cheese. I just toss the whole thing. Mold has hyphae that extend beyond what's visible.

    Stopped storing espresso grounds in the freezer. Apparently this creates condensation, which reduces freshness.

    7 Replies
    1. re: topbanana
      biondanonima RE: topbanana Oct 4, 2012 08:07 AM

      I don't cut the mold off fruits or vegetables but I absolutely do off cheese.

      1. re: biondanonima
        danna RE: biondanonima Oct 4, 2012 11:17 AM

        I agree. I vaguely remember reading why it's OK when you're talking about cheese, but not OK when it's bread. Of course, the science escapes me now.

        1. re: danna
          sunshine842 RE: danna Oct 4, 2012 01:49 PM

          as long as it's green or white, trim it off and eat the rest.

          If it's pink or orange (and these strains are flourescent/day-glo pink and orange) -- chuck the whole thing -- those are the nasties that have long "roots" and produce some pretty nasty toxins.

        2. re: biondanonima
          CanadaGirl RE: biondanonima Oct 4, 2012 01:22 PM

          Ditto. Hard Cheese gets trimmed, produce gets tossed.

          1. re: biondanonima
            EWSflash RE: biondanonima Oct 4, 2012 08:17 PM

            I used to toss moldy fruit, but now I just cut around the moldy spots, toss that, and eat the rest. A lot of produce is at its very best right before it goes over.

            1. re: EWSflash
              suzigirl RE: EWSflash Oct 7, 2012 02:54 PM

              That's when i think fruit is best. There are some exceptions. Apples, melons, berries.

          2. re: topbanana
            Spice_zing RE: topbanana Oct 4, 2012 07:32 PM

            Insightful post, topbanana. Learned new terms: “off-gassing” and “hyphae.”

          3. biondanonima RE: Spice_zing Oct 3, 2012 06:53 PM

            I stopped storing garlic confit (garlic slow-cooked in olive oil) in the fridge for ages. There's a lot of debate, but supposedly the low-oxygen, low-acid environment makes botulism a possibility, and even though I haven't died yet, it's probably not worth the risk. I store it in the freezer instead now!

            1 Reply
            1. re: biondanonima
              jeanmarieok RE: biondanonima Oct 4, 2012 07:25 AM

              I made the exact same change - garlic/olive oil in the freezer.

            2. meatn3 RE: Spice_zing Oct 3, 2012 07:08 PM

              Years ago I'd think nothing of pulling frozen meat out of the freezer, placing on a plate and defrosting at room temperature while I was at work for the day.

              18 Replies
              1. re: meatn3
                Jpan99 RE: meatn3 Oct 4, 2012 07:24 AM

                My mom did that all the time too. My sister in-law still does it, drives me crazy!

                1. re: Jpan99
                  biondanonima RE: Jpan99 Oct 4, 2012 08:08 AM

                  I do that all the time - my workday is on the short side, though, and my kitchen is generally cool. The meat is usually still cold and often still frozen in the center when I get home.

                  1. re: biondanonima
                    fldhkybnva RE: biondanonima Oct 4, 2012 08:20 AM

                    +1 I do this with most of my meat though often if I remember to take it out of the freezer in the morning I will put it in a bowl of cool water. I have never suffered any consequences, so it seems to be OK at least for me. Also, the meat is generally always still cold, and most often still partially frozen which is highly frustrating :)

                    1. re: fldhkybnva
                      delys77 RE: fldhkybnva Oct 4, 2012 10:09 AM

                      I have to say I second the meat on the counter thing. Food borne illness can be a nasty thing but if our mothers and sisters in law have been doing it for years and no one suffered any ill consequences the risks can't really be that high.

                      1. re: delys77
                        pine time RE: delys77 Oct 4, 2012 12:39 PM

                        Count me in, too. I wouldn't leave out meat long-term if the room temp was in the 80s, but "normal" temp and frozen meat--yes.

                        1. re: pine time
                          PotatoHouse RE: pine time Oct 4, 2012 05:00 PM

                          Me too. Kind of drives my wife crazy, but since I'm the cook, I have the final say.

                          1. re: pine time
                            meatn3 RE: pine time Oct 4, 2012 05:06 PM

                            I'm in the south - room temp in the summer is often in the '80's!

                            1. re: meatn3
                              EWSflash RE: meatn3 Oct 4, 2012 08:20 PM

                              Yeah, I only do that in the winter. On the other hand, I don't think that having it sit out frozen for two hours will poison you. Unless maybe it's chicken or other poultry, which brings another question- are duck, goose, turkey, et al as prone to poisoning you as chicken?

                              1. re: EWSflash
                                meatn3 RE: EWSflash Oct 4, 2012 09:06 PM

                                The point I stopped doing this I was cooking for a few people with compromised immune systems. One of those things where it is probably fine in most cases...In this case once I became aware of the possibility I stopped. Never really took it up again. Basically just got in the habit of putting it in the fridge a day or so prior depending upon the size of the item.

                                I would imagine grinds to have the most potential for problems. No idea about the other varieties of poultry.

                  2. re: meatn3
                    Perilagu Khan RE: meatn3 Oct 4, 2012 10:27 AM

                    I still think nothing of it.

                    1. re: Perilagu Khan
                      pinehurst RE: Perilagu Khan Oct 4, 2012 12:02 PM

                      Yeah, ditto.

                    2. re: meatn3
                      letsindulge RE: meatn3 Oct 4, 2012 10:29 AM

                      I defrost on the counter as well but mostly overnight when the kitchen is cooler. Of course you only need to plan before hand.

                      1. re: letsindulge
                        melpy RE: letsindulge Oct 4, 2012 10:58 AM

                        Generally if I take out something the night before and put it in the fridge it need less time when I get home from work.

                        1. re: melpy
                          letsindulge RE: melpy Oct 4, 2012 12:13 PM

                          That too.

                          1. re: letsindulge
                            mcap RE: letsindulge Oct 4, 2012 01:03 PM

                            Take it out of the freezer, transfer to a zip lock bag, and put it in a pot of cold water (on the counter or in the fridge)

                            This method will defrost a 1lb frozen brick of ground meat in two hours or less.

                            My only trick is to separate everything into servings before freezing - i.e. 2-4 chicken thighs, 2-4 pork chops, etc

                            1. re: mcap
                              mpjmph RE: mcap Oct 5, 2012 08:28 AM

                              That's what I do. Out of the freezer, into a bowl of cold water in the fridge. Usually I remember to do it when I get home from work and before I go to the gym, so the meat is thawed by the time I'm home for good. I'm cooking for one, so everything is single serve. If I'm pressed for time or the portion is larger, I will leave the faucet on slightly, so the water is constantly circulating and the meat thaws faster.

                      2. re: meatn3
                        sueatmo RE: meatn3 Oct 4, 2012 08:40 PM

                        I've defrosted many solidly frozen meat packs in the sink during the day. Still do from time to time, but prefer putting the meat in the fridge for a day or two.

                        1. re: meatn3
                          mostlyh2o RE: meatn3 Oct 10, 2012 03:36 PM

                          I use Alton Brown's method: put frozen meat in a ziploc bag (tightly sealed) and put in a sink with cold water just to cover. Weight it with something (I use a marble cheese-board/cutter) and then turn the water to its loooooowwwwest setting (barely dribbling). The motion (convection I think?) of the water that is dribbling DRAMATICALLY reduces the amount of time it takes to defrost the meat, and while it's defrosting the item keeps the surrounding water cold enough that it doesn't fall into the "danger zone" (where the outside is warm enough for beasties to grow).

                          Last night I defrosted a frozen-solid block of three boneless pork chops in about 45 minutes.

                          Only warning: don't let the sink overflow! Not that I've done that....

                          Oh -- and if you let the water run down the inside of the sink surface, you won't get that annoying, I-have-to-pee!-inducing dribbling sound.

                        2. c
                          Chi_Guy RE: Spice_zing Oct 3, 2012 07:56 PM

                          Switched from teflon to ceramic and cast iron when I learned about the toxins non-stick cookware releases

                          For similar reasons, stopped using plastic containers and utensils which come into contact with hot liquids and in the microwave

                          Stopped putting bread in the fridge when I realized that caused it to dry out. Now when I buy bread, I freeze half the loaf and keep the other half at room temperature

                          Stopped putting all fruits and vegetables together. Separated ethylene producing and sensitive produce and separated those that require high and low humidity.

                          Stopped using a garlic press to mince garlic which tends to turn cloves into garlic juice. A microplane does the job better and faster than a knife.

                          Stopped using aluminum cookware. Alzheimer's concerns aside, they overheat quicker and impact a metallic taste to the food.

                          Stopped using pre-ground spices and grind whole as needed.

                          Stopped sauteeing garlic with onions. Now I throw in the garlic just before the onions are done so it doesn't burn and overpower the dish.

                          Stopped buying shredded cheese and shred my own now after having cream cheese sauces separate on me.

                          Stopped buying ground coffee. Instead I buy freshly roasted whole beans and grind the amount I need before brewing.

                          Stopped keeping dairy and perishables on the door shelves of the fridge where they would go rancid quicker. The coldest part of the fridge, the bottom shelf towards the back is where I put them and they last a lot longer.

                          1 Reply
                          1. re: Chi_Guy
                            Spice_zing RE: Chi_Guy Oct 4, 2012 07:34 PM

                            Chi_Guy, I second many habits you stopped. Especially non-stick, plastic, and garlic cooking time.

                          2. jw615 RE: Spice_zing Oct 3, 2012 08:00 PM

                            This is going to sound horrible, but before I developed severe food allergies, I definitely applied the 5-second rule at least once in a while to things that had fallen on the floor.

                            Now, I am a pretty smart person. I realized then, as well as now, that the 5-second rule (or any second rule) has no actual basis in scientific fact. I just didn't worry about it. I still probably worry less about bacterial contamination than the average person who is immunocompromised (I'm on immunosupressants). But using an epi pen and having to go to the ER is just way to much of a pain for me.

                            1. todao RE: Spice_zing Oct 3, 2012 08:04 PM

                              Stopped believing that you could cook anything and everything in the oven at 350 degrees.

                              Stopped believing that if a medium heat on the burner was good, high was better "to get things started".

                              Stopped believing that if one spice and/or herb was good, more spices and/or herbs would be better (some disgusting results)

                              Stopped using pans just large enough to hold the amount of food to be cooked (same with mixing bowls)

                              Stopped cooking vegetables until they are "nice and soft" (mushy)

                              Stopped cooking meat rare

                              12 Replies
                              1. re: todao
                                ipsedixit RE: todao Oct 3, 2012 08:08 PM

                                What's wrong with cooking meat rare?

                                1. re: ipsedixit
                                  todao RE: ipsedixit Oct 3, 2012 08:33 PM

                                  I used to like my hamburgers rare. When all those kids died from E coli a couple of years ago and with all the E coli and Salmonella recalls in recent years I just figured my preference for rare meat (and I liked it "rare") needed to be adjusted to accept internal temp. at 155/160 as rare for hamburger and about 145 for steak. My kids were more important to me than my ego.

                                  1. re: todao
                                    ipsedixit RE: todao Oct 3, 2012 08:37 PM

                                    Grind your own meat.

                                    1. re: ipsedixit
                                      The Big Crunch RE: ipsedixit Oct 8, 2012 08:50 AM

                                      Agreed. Granted, I don't like truly rare, but I do like medium rare.

                                      The deal with that outbreak a few years back from tainted hamburger meat was that all the cases were traced back to pre-ground, pre-formed, frozen, boxed patties. The oversight on those things, as I recall from an article in the NYT, is really bad. Meat is used from various slaughterhouses with little to no ability to really know what is in there and where it came from.

                                      You want to cook patties rare? Go to a good butcher (or meat counter), select the cut of steak you want to use, inspect it yourself, and have them grind it fresh for you. Not only is it infinitely safer, but the burger will taste much, much, much better.

                                2. re: todao
                                  delys77 RE: todao Oct 4, 2012 10:13 AM

                                  My mother is also a fan of undersized vessels. Growing up we used to joke that a tall glass of water at our house came in a glass that could hardly contain more than 6 oz. Now that I am a bit older and I often cook with my mother at her place it isn't so funny anymore. If I ask for a bowl to mix or marinate something my mother will invariably hand me the smallest dish she can find. When boiling pasta the other day she grabbed a medium saucepan, I laughed to myself and reached under the counter to pull out the biggest pot I could find. She gave me a look and laughed! She is a great cook, who for some reason has gotten used to working with tiny vessels, why she does no one can say.

                                  1. re: delys77
                                    EWSflash RE: delys77 Oct 4, 2012 08:23 PM

                                    delys, this post made me laugh- I can relate.

                                    1. re: delys77
                                      drongo RE: delys77 Oct 5, 2012 10:55 AM

                                      Harold McGee wrote an article about how one can cook pasta with only a little water: http://www.nytimes.com/2009/02/25/din...

                                      1. re: drongo
                                        Bryan Pepperseed RE: drongo Oct 7, 2012 04:15 AM

                                        Here's a Chow Tip video of Harold demonstrating the method. As he says at the end, the remaining water is more like the starchy water that some chefs/restaurants use in sauces, but (unfortunately) I'm personally having a hard time breaking the "large pot of water" habit.


                                      2. re: delys77
                                        cleobeach RE: delys77 Oct 8, 2012 07:17 AM

                                        My mother is also a fan of undersized vessels.
                                        So is my husband and it sort of drives me a bit nuts. I think he believes that it is less work to clean a smaller dish/bowl/plate.

                                        1. re: delys77
                                          biondanonima RE: delys77 Oct 8, 2012 08:24 AM

                                          My mom does this too - it doesn't negatively affect everything, but it does mean that she often ends up steaming things instead of searing/sauteing/browning them. That 6oz water glass comment made me chuckle - we always used to make fun of my mom for drinking water out of a juice glass (which was actually a recycled 4oz pineapple cream cheese container - remember when that stuff came in glass?).

                                          1. re: biondanonima
                                            cleobeach RE: biondanonima Oct 8, 2012 09:04 AM

                                            (which was actually a recycled 4oz pineapple cream cheese container - remember when that stuff came in glass?)
                                            Do I ever!

                                            My family was huge fans of that type of "continued use" packaging, the cupboards were jammed full of them.

                                            1. re: biondanonima
                                              Stephanie Wong RE: biondanonima Oct 10, 2012 11:08 AM

                                              Yes, I do remember & actually have some of the decorated ones in my china cabinet to save them from visitors who don't treat them with enough respect . . . LOL!

                                        2. Hank Hanover RE: Spice_zing Oct 3, 2012 10:07 PM

                                          As a new cook, I cooked meat at too low a temperature and vegetables at too high a temperature.

                                          I, eventually learned to layer seasoning as I cooked... that took a while.

                                          I discovered brining. I stopped thawing things on the counter when I discovered that almost anything can be thawed real fast in a sink of water.

                                          I still like my vegetables slightly softer than most chefs would call al dente.

                                          I discovered that the crockpot wasn't near as useful as I had thought.

                                          I, now own a cast iron skillet but I still don't use it for anything but searing. We will just have to disagree about how indispensable it is.

                                          14 Replies
                                          1. re: Hank Hanover
                                            DuchessNukem RE: Hank Hanover Oct 3, 2012 11:43 PM

                                            Lol Hank, I have discovered that the crockpot is so much MORE useful than I thought when I started cooking. Everyone's feet follow a different path. :)

                                            I did also learn to stop thawing meat for way too long on the countertop, though.

                                            I learned to stop oversalting; took a while but happy now.

                                            1. re: DuchessNukem
                                              Hank Hanover RE: DuchessNukem Oct 4, 2012 09:42 AM

                                              I think my biggest problem with crockpots is:

                                              If you cook something 8 - 10 hours while you are at work, It is all going to taste the same. Being able to cook while I was at work was the biggest draw for me. If you are going to cook something that is supposed to all taste the same, the crockpot is great. It is great with beans, stock, Italian sunday gravy, and chili.

                                              1. re: Hank Hanover
                                                melpy RE: Hank Hanover Oct 4, 2012 11:01 AM

                                                Of course. I would never try to make a whole meal at once. One pot type meals are great. Just discovered using the CP to make chicken stock. So much more flavor than me using th stove.

                                                1. re: melpy
                                                  jw615 RE: melpy Oct 4, 2012 02:34 PM

                                                  I use the crock pot quite a bit as well - I don't work, but I'm chronically ill, and some days I'm just too tired to whip up a regular meal.

                                                  I usually use for things like soups and stews, italian beef sandwiches, chicken or turkey stock, caramelized onions (can do this overnight instead of having to stay near the stove), or cooking a whole chicken or turkey breast.

                                                  I have used my large slow cooker to make a main and a side before. Put the main on the bottom, then topped with baked potatoes or corn on the cob wrapped tightly in foil.

                                                  1. re: melpy
                                                    cstout RE: melpy Oct 7, 2012 02:17 PM

                                                    CP for chicken stock - do you just put the chicken in & leave it on a certain temp all day or what???

                                                    1. re: cstout
                                                      jw615 RE: cstout Oct 7, 2012 03:48 PM

                                                      Pretty much. Throw in the chicken or turkey (I've made really good stock this way with a broken down turkey carcass) and a little bit of onion and celery and cook overnight or all day on low - I think I usually do at least 12 hours. Strain through a colander lined with a cheesecloth when you're done.

                                                      I'm pretty good at guessing the right amount of water, but keep in mind that the liquid won't evaporate off in the crock pot. That being said, if it tastes a little weak when you're done, you could always throw it in a pot on the stove and reduce it. I've never had a problem though.

                                                      1. re: cstout
                                                        Hank Hanover RE: cstout Oct 7, 2012 05:24 PM


                                                        Cstout... This thread has my recipe for crockpot chicken stock. All it really is is throwing some chopped onions and a lot of chicken including larg (thighs and drumsticks) bones in the CP and covering with water. Set it on low for 12 hours and forget it.

                                                      2. re: melpy
                                                        mostlyh2o RE: melpy Oct 10, 2012 03:43 PM

                                                        I can't believe it never occurred to me to use the CP for stock-making. Doi!

                                                        THANK YOU!!!

                                                        1. re: melpy
                                                          mostlyh2o RE: melpy Oct 10, 2012 04:16 PM

                                                          (headslap!) I can't believe I never thought of using the CP for stock!!!

                                                          THANK YOU!!!

                                                    2. re: Hank Hanover
                                                      PanFreak RE: Hank Hanover Oct 4, 2012 07:29 AM

                                                      I agree with you on the Crockpot. I am still trying to like it. It seems like every recipe I find for the Crockpot starts with a can of cream of something soup!

                                                      1. re: PanFreak
                                                        Becca Porter RE: PanFreak Oct 4, 2012 08:37 AM


                                                        I highly recommend this cookbook.

                                                        1. re: Becca Porter
                                                          PanFreak RE: Becca Porter Oct 5, 2012 05:11 AM

                                                          Thanks for the book recommendation. I just ordered it. I've been trying to like my Crockpot for a while...maybe this will help!

                                                          1. re: PanFreak
                                                            Becca Porter RE: PanFreak Oct 5, 2012 06:55 AM

                                                            Good! I am sure you'll love it. It is 99% scratch cooking, and they really changed up the procedures to allow great results.

                                                        2. re: PanFreak
                                                          The Big Crunch RE: PanFreak Oct 8, 2012 08:54 AM

                                                          Look at Cooking Light's site for some good, healthy slow-cooker recipes.

                                                          I like doing a lot of Indian vegetarian dishes in the crock pot. I'm far from a vegetarian, but I am trying to do more non-meat dishes. I have several lentil dishes, as well as several chickpea dishes, that are great crock pot dishes.

                                                      2. c
                                                        cresyd RE: Spice_zing Oct 4, 2012 05:33 AM

                                                        Not so much questionable from a health standpoint, but I stopped mixing all of a sauce I made with an entire box of cooked pasta if I know there'll be left lovers. I make a large amount of sauce and then only mix part of it with a serving of pasta that will be eaten that day. Then for leftovers, I reheat the sauce and add to it freshly cooked pasta.

                                                        I've yet to meet already cooked pasta and sauce that has reheated well in the microwave or stove top.

                                                        8 Replies
                                                        1. re: cresyd
                                                          Marusik RE: cresyd Oct 4, 2012 02:44 PM

                                                          But pasta with sauce tastes so much better the next day!

                                                          1. re: Marusik
                                                            escondido123 RE: Marusik Oct 4, 2012 05:45 PM

                                                            I totally agree. That's why I have become a big fan of Barilla. I don't know why, but it doesn't get mushy in the frig.

                                                            1. re: escondido123
                                                              Tudor_rose RE: escondido123 Oct 7, 2012 12:18 PM

                                                              I cook it harder than al dente, and it stays in the fridge wonderfully. I also rinse off the starch in cold water after cooking and add olive oil to it.

                                                              1. re: Tudor_rose
                                                                kubasd RE: Tudor_rose Oct 7, 2012 01:08 PM

                                                                But then the sauce doesn't stick to the pasta!

                                                                1. re: kubasd
                                                                  Tudor_rose RE: kubasd Oct 7, 2012 02:31 PM

                                                                  Sure it does, if you heat up the pasta in a pan with the sauce.

                                                                  1. re: Tudor_rose
                                                                    kubasd RE: Tudor_rose Oct 7, 2012 02:54 PM

                                                                    hmmm... not in my experience.

                                                                2. re: Tudor_rose
                                                                  escondido123 RE: Tudor_rose Oct 7, 2012 03:14 PM

                                                                  I actually meant leftovers, like the spaghetti I had for lunch today that refrigerated in olives and tomato sauce. We had it Friday night so all the spaghetti was completely cooked then. Still firm today.

                                                                  1. re: escondido123
                                                                    Marusik RE: escondido123 Oct 10, 2012 09:25 AM

                                                                    I had some yesterday. Cooked Saturday not al dente (don't like) mixed with homemade Arabiatta and was not mushy at all after reheating in microwave. And to think of it I am pretty sure it was Barilla:)

                                                          2. 4
                                                            4X4 RE: Spice_zing Oct 4, 2012 07:21 AM

                                                            I threw out my Mr. Coffee machine after buying and learing to use a stovetop moka pot and a French press.

                                                            2 Replies
                                                            1. re: 4X4
                                                              Becca Porter RE: 4X4 Oct 4, 2012 08:39 AM

                                                              Ditto. My husband and I both have our own Moka pot. I am coveting a Brikka though.

                                                              1. re: 4X4
                                                                Spice_zing RE: 4X4 Oct 4, 2012 07:34 PM

                                                                Same here. French press all the way!

                                                              2. e
                                                                escondido123 RE: Spice_zing Oct 4, 2012 09:56 AM

                                                                I stopped freezing meat at all, except for bacon, chicken carcasses for stock and seafood that was purchased frozen. Never have to worry about thawing things out, freezer burn or the wateriness I find when meats have been frozen. By not having extra meat in the freezer, I am also more likely to put together a meatless meal when I don't feel like going to the store.

                                                                I stopped buying half and half, once a frig staple, and just use whole milk in my coffee. (I made the transition by using skim for awhile. When I switched to whole milk it seemed creamy by comparison.)

                                                                I stopped keeping so many appliances on the counter. The big mixer and food processor now sit in a cabinet in the hall and I consider the effort to get them out as exercise.

                                                                I stopped worrying about absolute precision when measuring ingredients for baked goods and have found I now enjoy baking and the results are fine.

                                                                I stopped putting butter on the table, unless company is coming and I think they might want some.

                                                                1. lamb_da_calculus RE: Spice_zing Oct 4, 2012 07:48 PM

                                                                  Until recently I washed dishes by hand, by which I mean without sponges or towels. Then my hands sort of started falling apart so I bought a sponge, thank god.

                                                                  2 Replies
                                                                  1. re: lamb_da_calculus
                                                                    juster RE: lamb_da_calculus Oct 6, 2012 08:18 PM

                                                                    LOL! I've never heard of this. No offense, but that seems crazy! Glad you saw the light :)

                                                                    1. re: lamb_da_calculus
                                                                      nikkib99 RE: lamb_da_calculus Oct 7, 2012 02:56 PM

                                                                      OMG, this is so funny. This sounds like something a guy would do. I can't imagine ripping your fingers trying to wash burnt on foods.

                                                                      I'm laughing so hard I have tears pouring down my face.

                                                                    2. e
                                                                      escondido123 RE: Spice_zing Oct 4, 2012 08:44 PM

                                                                      That reminds me. I stopped rinsing dishes at all except for what I can wipe off the plate into the garbage with my hand. The rest gets cleaned away by the dishwasher and I haven't wasted water on unnecessary rinsing.

                                                                      1. s
                                                                        sueatmo RE: Spice_zing Oct 4, 2012 08:50 PM

                                                                        Like many of you:

                                                                        I've stopped using olive oil to saute. I do use it for salads.

                                                                        On the stovetop I find medium heat, wherever that may be on a given stove, and use it for most things.

                                                                        I use non-stick for extremely few stovetop applications now.

                                                                        I stopped putting bananas in the fridge.

                                                                        Years ago I stopped storing coffee in the freezer. Topbanana's post reminded me that I used to do this.

                                                                        I stopped using Pyrex pie pans in the oven, when one cracked and broke after coming out of the oven.

                                                                        I don't pan fry any more; I use a stovetop grill pan.

                                                                        1. l
                                                                          lilmomma RE: Spice_zing Oct 5, 2012 02:56 AM

                                                                          I am trying to stop using plastic, But with kids, I find it to be so much lighter and easier to handle. Is melanine as bad?

                                                                          3 Replies
                                                                          1. re: lilmomma
                                                                            The Big Crunch RE: lilmomma Oct 8, 2012 09:00 AM

                                                                            The science on plastic food storage containers is contentious at best. Honestly, I think the idea of never using plastic storage containers is a case of impractical over-reaction.

                                                                            1. re: The Big Crunch
                                                                              lilmomma RE: The Big Crunch Oct 9, 2012 01:39 PM

                                                                              That makes me feel better. I bought a bunch of plastic dishes and cups for the kids and I end up using them all the time for everyone because they are small and easy to carry. They help with portion control and fit in the dishwasher better. But I do get nervous that something is leaching. Can anyone direct me to some conclusive evidence?

                                                                              1. re: lilmomma
                                                                                meatn3 RE: lilmomma Oct 10, 2012 08:30 AM

                                                                                I wouldn't worry about using the plastic for eating. I think problems are more likely when heating in plastic and when storing acidic foods in plastic. So along that line I wouldn't use the plastic cups routinely with acidic liquids ie soda, etc.

                                                                          2. 4
                                                                            4X4 RE: Spice_zing Oct 5, 2012 07:43 AM

                                                                            When I got my Big Green Egg and learned how to use it, I stopped using huge amonts of wood chunks/chips when I barbecue, and I never soak them. And I don't put the meat on until I see almost no smoke coming out of the top vent (heavy smoke can ruin barbecue.) I got a lot of great advice and recipes from the BGE forum over a decade ago!

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