Sheldon wrote:
> Peri Meno wrote:
> > So I've recently rekindled my love affair with cooking, right? Now I'm
> > all addicted to the Food Network, watching the shows, always open for
> > new recipe ideas and stuff. Anyway, and this has been bothering me, the
> > other day it dawns on me that a lot of these cooks, chefs, whathaveyous
> > don't use potholders/oven mitts, but instead they use their towels. The
> > only one I've seen using cutesy oven mitts is Giada. So what's up with
> > that? Is it just not cool to use oven mitts? Should I get rid of mine?
>
> Professionl cooks don't use mitts because they're dangerous... if
> doused with hot water/grease they'll be badly scalded./burned before
> they can get those fercocktah mitts off. Pro cooks only wear shoes
> they can instantly step out, usually clogs made from non-absorbant
> material, and never wear socks, same reason.
>
> > Second question. I've noticed that Rachel uses all these generic
> > looking products. Her cans read "Chicken Stock" or "Wild Salmon" or
> > whatever. Her spices are "Cumin" or "Turmeric" or xyz... I mean, I
> > never see a brand, you know? Does she have people on her staff that
> > print up special labels to cover up the brands? I'm just wondering.
>
> Pro cooks mostly refill dispenser containers from bulk.
>
> > And, am I the only one that has a problem with Emeril tossing his
> > kitchen rag over his shoulder - brushing it against his dandruffy hair
> > every time - and then using the same rag to pull the pizza out of the
> > oven? I mean, that's pretty nee-as-tee, don't you think? I wouldn't
> > want to be one of those people in the audience that get to eat the
> > stuff. Yuck.
>
> You should never eat at restaurants, and especially not at other
> people's homes.
>
> Sheldon
I'm sorry, but in all the restaurants I have worked in, I have never
seen anyone sockless!
Towels absorb just as much as oven mitts