I agree... :-)
It's actually not too bad for steaming veggies if you do it right.
The one thing I do cook in it 100% of the time is corn on the cob. Do nothing to it! Leave it in the husk silk intact. 5 minutes for 2 ears and add a bit for more. I never try to cook more than 4 at a time and I do that many for 10 minutes.
Deeee-licious!
The ONLY meat I will cook in it is chicken and that will always be with some sort of dressing or sauce and in an enclosed corningware. I like cooking chicken thighs with Kraft original BBQ sauce. ;-d
I really do not cook in it that often tho' except for corn.
That's important too in my line of work. Nobody wants their blood drawn by someone with stained fingernails and you can see that right thru gloves. :-(
There are other things about using them for working with peppers,
For cheese? Hmmmmmm... Imho the wire "blade" on a cheese board is easier and this one is little. About 6" x 10" so it does not take up a significant amount of storage space.
of my fingers grating fresh ginger for today's lunch. ;-P Not badly, but it's annoying.
I cut up a white onion and pressed an entire head of garlic after peeling it, and chopped up the remains of a head of celery and sautee'd that in butter and EVOO. Once it was well wilted and the onions started to brown, I added salt free lemon pepper, a large package of quartered fresh pooake mushrooms and 1-2 of a bag of baby spinach leaves. Mixed that in well with my aromatics.
Comfort Food Tonight..longpatches~ I have a few years on you Patches. We were married in 59 at age 16 (not a typo) My Mom didn't teach me anything about cooking...
Once the mushrooms and spinach were done, I grilled some more marinated rib eye steaks that I got on sale and served it with the spinach-mushroom mix and some leftover gingered carrots and onions I made a couple of days ago.
He says he loves carrots so I cook the silly things for him, but he eats
If I don't plate stuff, leftovers sit and he'll eat turkey spam sandwiches or those damned wal-mart fried chickens.
What's up with that??????
Oy! Seriously, I can get you a decent one at my local oriental market. I recommend the big heavy KIWI brand one for $9.99.
I'll mail it to ya, Priority mail is currently running $4.05. Let me know, I'm willing and at no profit. ;-)
I won't be without it! Holds an edge like you would not believe for a supposedly "cheap" knife.
Why won't you buy pre-grated? Here, the 2 lb. bags of pre-shredded are the same price per lb. as the 1 and 2 lb. brick cheese.
It freezes well so won't go moldy. I get the Mozarella, Monterey jack, Chedder and Colby-Jack. Lasts forever and works great!
Saves time too.
Mom and dad had that wedge shaped POS that never worked for me. I used to just grate, or mince garlic with a chef's knife or cleaver.
I was going thru my Aunt's old stuff a few months ago cleaning out the storage shed (she is dead and I ended up with all her stuff) and found a little cylinder shaped one that looks like an eensy little potato ricer.
That thing is the gods! :-D -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-unpleasant woman." -Jack Nicholson
