Food for Thought: Do it better with repurposed kitchen gear
As I suggested to Nancy, "Today I thought we'd talk about stuff that's really good for things you never thought to use them for." For instance?
Squeegees. Sure, they're great for windows and windshields. But you know what else?
Kitchen counters. I use a squeegee to rake up random crumbs, and bits scattered on the surface. Then again after spraying (with vinegar and water of course) to squeege up the liquid into a small bowl or pot. Way better than that smelly old sponge you haven't disinfected lately.
But hats off to Nancy Leson for this great repurposing of a bundt or angel food pan for cutting the kernels off a corn cob.
One thing I forgot to mention in this week's chat is my new infatuation with blue masking tape for labeling Ziplocs in the freezer. Maybe it's just me, but after a while the contents of the bag are hard to figure out and what I've written with a Sharpie has smeared or rubbed off altogether. Now I put a little strip of blue tape on everything and write the contents on that.
This week we also talk about why it's better to cook pasta in the minium amount of water, the difference between grilling and griddling (Nancy will not admit that I'm right) and water-boiled vs. microwaved asparagus.
"If you have always done it that way it is probably wrong." — Charles Kettering