George Foreman Grill, garlic press and apple corer: keep or toss?

Moving out of my apartment brought me face-to-face with a handful of kitchen gadgets that had rested in the bottom of cabinets and the backs of drawers for a year.

I went through a phase during which I collected all sorts of trinkets for the kitchen. As I’ve gotten older, I’ve realized that I really don’t need as many tools in the kitchen, especially the kind that only perform one job.

Three stragglers have managed to survive the move into a new kitchen, but I’m not so sure if I want to hang onto them.

  1. The George Foreman Grill. I first got my hands on this baby freshman year of college. I cooked EVERYTHING on my grill: chicken, burritos, even Toaster Strudels. Watching the fat drip off meat provided tens of minutes of enjoyment. I gradually decreased my use of the George Foreman Grill, mainly because it was such a witch to clean. And sometimes, I just don’t want my fat dripping off into a plastic tray.
  2. Garlic press. I use garlic a lot in my cooking, so I thought this tool would reduce the time I spent mincing. Wrong. This was another tool I found difficult to clean.
  3. Apple corer. I bought this utensil to better accommodate this recipe for apple dumplings that calls for the cook to remove the core of the apple and fill the space with sugar. I only used the apple corer once. It was pretty tough to push that thing through an apple. It became even more difficult if you were off center.
I’m going to hand over my decision-making to the people. Should I keep or toss* these tools?
*By toss, I mean donate to Goodwill.

Bits and pieces: Moldy foods, golden barbecue grills and other food news from the web, 6.6.11

 

  • Somebody thought it would be a great idea to create a $150,000, gold-plated barbecue grill. Other than Goldmember in the above clip, who needs this? (Best Week Ever)
  • Before the MyPlate, before the food pyramid, there was the food wheel that helped guide Americans on eating healthfully when there was a shortage of food supplies during World War II. (Good)
  • Ever find some mold on your bread and just tear the bad piece off (don’t worry, I won’t tell)? Not a good idea, because that mold runs deeper than you think. (Lifehacker)
  • And speaking of spoiled food, eating items after the “best by”  or “expiration” date isn’t too bad. Just watch out for mold. (Jezebel)
  • It is now safe to eat certain cuts of pork medium rare with an internal temperature of 145 degrees Fahrenheit, according to the U.S. Department of Agriculture. (Pork Be Inspired)