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Old 05-27-2016, 09:34 AM   #31
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Thanks for the link to this, Andy. I find this kind of stuff fascinating!

Think of how far we've come in the years we've all been cooking. Most of us here are in our 50's, 60's and 70,s, so we're obviously not the target market for this, but I love to hear about it.

Remember when we all started cooking? We didn't have food processors, blenders, microwave ovens, immersion blenders, electric pressure cookers, slow cookers, rice cookers, vegetable juicers, KitchenAids with all the attachments, electric pasta machines, non-stick pans, electric grilling machines, induction burners, convection ovens, tri-ply cookware, breadmakers, electric dehydrators, sous vide circulators, food savers, etc, etc, etc.....

I started out with a bowl, a wooden spoon, and crappy old Revereware. My kitchen has every one of those new things now, and more. So do most of yours. And many of us, when those new gadgets first came out, said "I would never have a _____", but now we do.

Look at the fabulous ingredients from all over the world that are available to us today. How many at first turned up noses at the mere idea of sushi or kimchi or squid? When I grew up, French, Italian and Chinese foods were about as exotic as it got. Now I cook Indian, Moroccan, Korean, Greek, and more.

When SousVide first appeared in the retail market I was an early adopter. Many here still diss it, but almost universally they are the ones who haven't tried it. Those of us that tried it, love it. When Modernist Cuisine was published, I had to have it - along with the 'chemistry set' necessary to replicate some of the techniques. I've had a lot of fun creating unusual foods for guests. I only wish my kitchen was large enough to accommodate the large lab equipment used for some of the recipes!

New is not necessarily bad. Old fashioned is not necessarily better. They are both good, and have their places. Many nights I make pot roast, meatloaf or roast chicken. But tonight I'm having Char Siu pork belly from the SV, with udon noodles cooked in dashi. Who would have thought that 40 years ago?

You used to find lots of discussions of new stuff on the food forums, but as the younger folks moved away to facebook, and then youtube, instagram, twitter, snapchat, etc, the cutting edge conversations moved right along with them. Sad. I belong to a food group on facebook where the folks are always experimenting. I think I'm going to repost your link over there, Andy. I'm sure one of them will try the pan and post about it - heck, maybe I will!

Great video, James. I always enjoy seeing what you're up to.
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Old 05-27-2016, 11:44 AM   #32
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Originally Posted by Silversage View Post

Great video, James. I always enjoy seeing what you're up to.
Thank you! I am having fun with the pan, just not cooking very much at the moment.
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Old 05-27-2016, 05:39 PM   #33
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Originally Posted by Silversage View Post
Thanks for the link to this, Andy. I find this kind of stuff fascinating!

Think of how far we've come in the years we've all been cooking. Most of us here are in our 50's, 60's and 70,s, so we're obviously not the target market for this, but I love to hear about it.

Remember when we all started cooking? We didn't have food processors, blenders, microwave ovens, immersion blenders, electric pressure cookers, slow cookers, rice cookers, vegetable juicers, KitchenAids with all the attachments, electric pasta machines, non-stick pans, electric grilling machines, induction burners, convection ovens, tri-ply cookware, breadmakers, electric dehydrators, sous vide circulators, food savers, etc, etc, etc.....

I started out with a bowl, a wooden spoon, and crappy old Revereware. My kitchen has every one of those new things now, and more. So do most of yours. And many of us, when those new gadgets first came out, said "I would never have a _____", but now we do.

Look at the fabulous ingredients from all over the world that are available to us today. How many at first turned up noses at the mere idea of sushi or kimchi or squid? When I grew up, French, Italian and Chinese foods were about as exotic as it got. Now I cook Indian, Moroccan, Korean, Greek, and more.

When SousVide first appeared in the retail market I was an early adopter. Many here still diss it, but almost universally they are the ones who haven't tried it. Those of us that tried it, love it. When Modernist Cuisine was published, I had to have it - along with the 'chemistry set' necessary to replicate some of the techniques. I've had a lot of fun creating unusual foods for guests. I only wish my kitchen was large enough to accommodate the large lab equipment used for some of the recipes!

New is not necessarily bad. Old fashioned is not necessarily better. They are both good, and have their places. Many nights I make pot roast, meatloaf or roast chicken. But tonight I'm having Char Siu pork belly from the SV, with udon noodles cooked in dashi. Who would have thought that 40 years ago?

You used to find lots of discussions of new stuff on the food forums, but as the younger folks moved away to facebook, and then youtube, instagram, twitter, snapchat, etc, the cutting edge conversations moved right along with them. Sad. I belong to a food group on facebook where the folks are always experimenting. I think I'm going to repost your link over there, Andy. I'm sure one of them will try the pan and post about it - heck, maybe I will!

Great video, James. I always enjoy seeing what you're up to.
Lots of interesting "food for thought" there SS.

I'm shocked to be this old now and have eaten my words many times about not wanting the newest cutting edge stuff such as
Quote:
food processors, blenders, microwave ovens, immersion blenders, electric pressure cookers, slow cookers, rice cookers, vegetable juicers, KitchenAids with all the attachments, electric pasta machines, non-stick pans, electric grilling machines, induction burners, convection ovens, tri-ply cookware, breadmakers, electric dehydrators, sous vide circulators, food savers, etc, etc, etc.....
I have some of those things now, but I must say I seldom use many of them and some I've passed on to others. I actually think that young people think they can't cook without all those things, and that's sad for them and their normally small pocketbook.
I've always said, if you can read you can cook, with a minimum of equipment and some common sense.
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Old 07-29-2016, 02:47 PM   #34
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Seems like people just look at anything trying to make it "smart". In a couple of months we'll probably see a smart fork that will count how many times you took it to your mouth and other useless "smart" things.
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Old 07-29-2016, 02:55 PM   #35
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Seems like people just look at anything trying to make it "smart". In a couple of months we'll probably see a smart fork that will count how many times you took it to your mouth and other useless "smart" things.
Welcome to Discuss Cooking I see it's important to you to make a strong first impression
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Old 07-29-2016, 04:11 PM   #36
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Welcome to Discuss Cooking I see it's important to you to make a strong first impression
Thanks :)

It's not about the first impressions but just looking around it seems that everything these days "has to be" smart, maybe even connected to the internet.

If you think about how we are being monitored whatever we do (think google, facebook, NSA, etc.) Imagine having smart cookware that monitors what you cook so then when you are online you can be presented with ads for those ingredients. "Custom tailored experience for the user".

Sorry for the rant but the way we are slowly loosing any sense of privacy just irks me. Younger generations grow up not having the notion of keeping things private. Every move they make is online, how hard would it be to exploit that?

I love the internet but in terms of privacy I feel we are going downhill.
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Old 07-29-2016, 07:12 PM   #37
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Just cracks me up that a new member goes off on a rant as their introduction to a forum People generally get to know a new group of people first
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Old 07-29-2016, 10:32 PM   #38
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When we make mistakes, we enter the learning process. And sometimes that can really give ourselves a good laugh.

I for one, like the process of thinking. It give me a moment of being.
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Old 07-29-2016, 11:08 PM   #39
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I do my best never to buy anything that is smarter than I am especially things related to cooking. Heck, dealing with my "smart phone" is almost more than I can handle. But I'm old. Others feel differently.
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Old 07-29-2016, 11:26 PM   #40
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I do my best never to buy anything that is smarter than I am especially things related to cooking. Heck, dealing with my "smart phone" is almost more than I can handle. But I'm old. Others feel differently.
dealing with my "smart phone More than once my kids have offered to get me a smart phone. No thanks. I am doing just fine with mine. it rings, I answer. I want to call, I just press the keys. No problem. No need for a smart phone. I have the phone that has a Querty board. And it is so easy to use. Just like typing.
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