Spoon Rests! What A Totally Superflous Kitchen Item!

[icyfroth]

I often see them in the op shops and think pffft, what a useless item. As if you couldn't use a saucer or whatever you have at hand while you're cooking. Making bolognese tonight I just rested the spoon on the side of the can.

[sineaterdoodah]

sorry,crikey,bleaching is a generic term for proper sanitizing. for wash sinks of any kind,dish machines and mop sinks,we use a bleach and water mix that has to meet a litmus paper test for safety.

unfortunately, we're behind you on the sanitizer/gloves thing. which is why i don't eat out unless i KNOW who's working, and that i'm safe with  creating my food .

i look forward to common sense coming back,but i'll still bleach the drains,i detest mold!! 

[sineaterdoodah]

since i don't want to continue to argue with nice( i think) people,i'll walk away. nuhnight!

[debra9275]

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@*crikey*mate* wrote:

You're the one who complicated it

Its washing rice FGS

not rocket science

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 I don't think Amber complicated anything at all. a few of us disagreed with what you said that's all. No biggie

we all do things our own way and that's fine, we all do what we consider to be right for us and our families

I know you're supposed to use salt to enhance the flavour of things but i rarely use it in cooking now as so many of the proccessed foods we eat are fully laden with it

[amber-eyed-girl]

Hi Sin 🙂

my credentials include designing the courses you have spoken of, that food handlers need to pass in your country.

Crikey knows this.

I am also proud to have learnt how to cook from my mother, who was a professional chef for many years, and she taught me how to love the simple flavours of a no nonsense, well prepared home cooked meal, alongside those more intricate. I also enjoy watching Anthony Bourdain in his TV shows...as he hates pretension and pastry chefs 🙂

he is a hero of mine.

In my family, there are chefs, winemakers, and chocolatiers (my favorite side of the family)

I know exactly what goes through a plughole. My personal choice not to use it as a rest.

[*pepe]

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@gewens wrote:

Hello, everyone. Remember to talk courteously for the harmony of this forum. Thanks. 🙂

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is pointing out pretentiousness considered inharmonious?  just checking....

[imastawka]

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@sineaterdoodah wrote:

since i don't want to continue to argue with nice( i think) people,i'll walk away. nuhnight!

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 I hope you clicked on the wrong button there, sin.

 I din do nuffin - I be nice as pie                    

[electric*mayhem*band]

To return to the cutlery rest topic, I have a crystal knife rest. These were popular during the Victorian era on dining tables....but only in polite circles of course. I keep mine next to my bread board, to place my butter knife on. I also have a brass one in the hearth, to accommodate the fire tongs.

[debra9275]

I have a couple of those too EMB they're sitting on my sideboard in the dining room, I keep forgetting to use them 

The Victorians/Edwardians loved gadgets, they had something to use for everything

[icyfroth]

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@ten*teeny*tiny*toes wrote:

Check out my spoon rest. Hand painted by a mouth foot artist, okay so not hand painted 

I bought it at a stall years ago and I use it. All the time.

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I like the cat pic

[mtnlane]

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@imastawka wrote:

 I must be really old school,   I use one of these

  

It's a lot easier to clean than a sieve

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I have always referred to mine as a passe-tout (and they do) but that might be just a generic thing or my rusty old school-girl French lol

They are terrific for grating or pureeing but for slicing potatoes?  

I can play a great 'tune' on my mandolin for that lol

I also rely on my mezzaluna rather than drag out the food processor - so much easier to clean!

.....and I still like my ashtray spoon rest 

Spoiler

Perish the thought that someone might raise the issue of the benefits of a Thermomix lol lol.  That would be useless as a spoon rest too!