Make a ‘trendy cooking gadget’ and make it comfortable?
Keith Blanchard wrote an article for the Wall Street journal entitled “why trendy cooking gadgets are killing cooking”. He talked to NPR’s Linda Wertheimer about why they bothered him so much.
LINDA WERTHEIMER, host:
You’ve probably spent a lot of time working in the kitchen lately, working on Thanksgiving dinner, or feeding a group of relatives on vacation. Maybe you use traditional cooking tools – scraper, ladle, abrasive. Or, perhaps you’ll use some of the most advanced fancy devices, such as a crepe cloth machine or a home protein almond cookie baking suit. If it was the latter, Keith blanchard would have liked a word. He is the former editor of Maxim magazine, and the author of an article published last week in the Wall Street journal, says: “why trendy cooking gadgets are killing cooking.” He joined us.
Thanks for being with us, Keith.
KEITH BLANCHARD: thanks, Linda.
WERTHEIMER: so why do modern cooking gadgets cook?
BLANCHARD: well, when you bring this affected by fashionable person small tools related to cooking, there will be some conflict with comfortable comfortable aspect of cooking place, all of a sudden everything 54 kinds of ingredients, it is Stumptown and folding by hand.
BLANCHARD: that’s interesting. We had a lot of fun at the expense of fashion. But I think there’s really something — if you’re making homemade cakes at home, because you’ve tried them at a new bakery…
WERTHEIMER: the opposite of a cake.
BLANCHARD: that’s right. That’s what I want to say. When you make a cake, we have to take it out, and we have a common experience around the table. However, when you distribute the cake popular music, everyone can disappear back to their corner and tap their own tap on the screen.
WERTHEIMER :(laughter) now, you just spent Thanksgiving with your relatives, right?
Maggie: that’s right. That’s right.
WERTHEIMER: so you didn’t make this dish. I wonder if you’ve checked the kitchen for a trendy gadget that might have entered your restaurant?
BLANCHARD: indeed, I’m not really contaminated with this gadget. The only interesting thing I’ve found is – because I’ve never thought of it that way – but the Turkey bottom itself is a personal gadget if you want to. For? We don’t call it meat. This is only for this purpose. But they are very traditional cooks. And – I don’t see any evidence that there’s a fad (ph) there.
WERTHEIMER: the kitchen – but, you know, the kitchen gadget is a popular holiday gift. Now, as you say, if it only does one thing, I try not to buy one. But have you found anything that you really don’t want to accept?
BLANCHARD: I don’t want to get a mini donuts manufacturer or waffle sticks manufacturer or manufacturer or any such only this one purpose of small tools, because now I’m in the storage and maintenance of a new item, I may use twice in the first month, then use 1 time in three months, then never give up. A small tool that can fully reveal my unwanted Christmas gifts, even if it’s a free-range filler, is a special three-jaw sausage sting.
WERTHEIMER: I don’t think I know what it is.
BLANCHARD: well, you know, when you’re baking sausages, if you don’t smoke them first, they may lose their appeal or lose their appeal, say, on the grill. But we already have a special three-tube sausage sting. It sits on the left of every board in the United States. So I’m not sure why I need a separate…
WERTHEIMER: a fork. (laughter)
BLANCHARD: yes, it is.
WERTHEIMER: Keith Blanchard wrote an article for the Wall Street journal entitled “why cooking small food is chic”.
Keith, thank you.
Blanche: thank you very much, Linda. It’s a pleasure to be here.