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The apartment I bought had cabinets with fake, decorative drawers on them. Except it turned out that one of those drawers wasn’t decorative. It was just stuck.
Inside there was a full set of silverware (as in literal silver) from the 60’s complete with the original receipt. It’s worth thousands of dollars. I guess whoever lived there before me was in no condition to pack and the people who packed didn’t know about the silver…
Gonna pull extra hard on my fake drawers tonight.
Psh when I open random stuck drawers all I find is jars of teeth
Do you have any idea what jars of teeth go for these days???
Better sell within the next six years, though, according to Japan…
Bro eating good tonight
Expert mode is the tongs that were locked closed when they went into the drawer, and have now expanded 3x the size they should be
That’s the entire reason I use a wine bucket to house big utensils. I used a wide thin grill spatula and all of my patience opening that drawer.
The bucket is slightly bigger around and slightly taller than a cookie jar. It works great.
We use a combination of a tall vase for the big top heavy stuff and an old Jaegermeister ice bucket that came free with something decades ago. Nestled within each other. Holds all of the bigger cooking utensils like spatulas, spoons, tongs, etc.
It used to work great in the old days. Now every utensil needs to have a bulky handle, and I’ve accumulated too many, so there’s just no room in that bucket
That sucks and I hate that for you. And I know how hard it is to throw them out because the second you do you know you’ll need it before you get a replacement.
use another set of tongs to squeeze them shut while pulling
Look at money man over here. Showing off his two tongs.
Why is it, when something stucks, it is always you three?
Ty be fair, sometimes it’s the upside-down spatula.
I’ve been wondering the same thing profesor.
Don’t forget the tongs that’s missing the lock thing and somehow ends up standing up wide open.
I threw an entire draw of utensils across the room because of one of those fuckers.
don’t do that. dm me but don’t do that
you’d think i’d have learned by now not to put my potato masher in the drawer. but you’d be wrong if you thought that.
That’s uncanny. I thought I was the only one misplacing my German stick grenades like that.
Please refer to them by their proper german name stikkenboomens.
*Stielhandgranate, but yes it would be a much better potato masher than this sad mesh wire.
Thanks for the umakshualy, Captain Buzzkill.
Actually it’s lieutenant Colonel Buzz Killington to you, scrub.
Dang I can’t un-see that now. Its like the FedEx arrow.
Mine is pineapple corer and unnecessarily large can opener
Praise Anoia
rattle rattle
One of ours gets stuck on the 3 different sets of measuring cups. Why do we have 3 full sets? No one knows!
Because eventually you’ll break it lose one of the cups and then have 3 incomplete sets that will hopefully provide a full set between them.
Because having one means you have to wash that pile of dishes at the bottom of the sink.
I don’t think “audio off” was ever a reason.
And how else would you suggest we pay tribute to Anoia?
PRAISE ANOIA!
Oh merciful Anoia, guard our kitchens and protect our drawers!
Rattle those drawers and praise her.
Ineffective ass potato masher.
What would you recommend for mashing ass-potatoes?
For ass potatoes you need a ricer.
Kinda depends how you like your potatoes. I generally like them a little lumpy, but I think the twelve or so of us in the lumpy crew nationwide lose that fight every Thanksgiving.
But! The ineffective ass potato masher does a real good job of breaking up ground meat in to super tiny bits in the pan for stuff like Taco meat.
I use a perforated masher. It’s like the middle ground between this and a ricer.
Ineffective potato masher is an amazing taco meat maker. And sometimes you want lumpy potatoes, like you said. I prefer smooth but something like bangers and mash? It just makes it feel more a substantial if there’s lumps.
I’m in the lumpy potato crew! Some texture makes them so much nicer. Also, don’t add so much milk: I want to taste potatoes
…… of course I also tend to leave the skins in, plus there may be garlic or caramelized onions
Head of garlic in to 2 sticks of butter on the stove, in to the potatoes when they’re ready. Skins and all.
Nommmmmm
Yum, can practically taste that already!
The professionals use a potato ricer. Very fast, no lumps, and no risk of accidently making a glue, but you have to buy a potato rice, and change is scary.
Have you heard about our Lord and Savior the poop knife?
I know I wouldn’t recommend one of those electric hand mixers, like the one that just has a tiny blade it spins fast (the ones that spin two “interlocking” things might do decently). The potatoes are too thick and the blades just end up pushing the potatoes away and spinning uselessly. I’d take the one pictured over that kind.
And tbh, I like that style because you can still get good smooth mashed potatoes and the masher is easier to clean vs the grid style ones. Though for either of them, the trick is to dip it into the dish water and shake it around (clear out fragile stuff first obviously).
(the ones that spin two “interlocking” things might do decently)
Can confirm, they do.
Hand mixer, like a true redneck
A ricer is the ‘Yes chef’ way to do it, but I use this exact masher, when I do it I get lumpy mashed potatoes, but for whatever reason why my 10yr uses it they are silky smooth.
Forgot the upside down spatula.
A fuckin set of tongs that has some latching mechanism that doesn’t work so they stay permanently agape.
If it wasn’t so true
This really grates my cheese
