Thunderstorms this evening with a few showers possible overnight. Low 66F. Winds SW at 5 to 10 mph. Chance of rain 80%..
Thunderstorms this evening with a few showers possible overnight. Low 66F. Winds SW at 5 to 10 mph. Chance of rain 80%.
Updated: November 11, 2021 @ 8:04 pm
My family thinks a kitchen gadget is a perfect gift for me on almost any occasion.
I am sorry to tell you, Chefs really don’t like them. Come on, what am I supposed to do with a slicer, dicer, mincer? That’ why I have knives. And what about spoons? A potato spoon, vegetable spoon, a green pea spoon … I never knew that vegetables had their own special spoons.
That’s why kitchens have gotten bigger. Not because everyone is cooking more, they need the room to store all those gadgets.
Let me take you back in time a little, to early America. In the late 1700s and early 1800s, cooking for a family was an all-day chore with very few conveniences, pots, pans, knives, spoons or forks with which to cook. Most cooking took place in an open fireplace. Then the indoor stove was introduced in the early 1800s and that changed cooking forever.
More items hit the kitchens and the first really useful gadget, the can opener, was developed. They did not have to cut cans open with knives or an ax. Funny thing, the can opener did not change for 75 years except to add a bottle opener. Lots of other special gadgets came along like the eggbeater, potato peeler, knife sharpener, sifter, wire whip, but things were going to change dramatically.
In 1916, in Tennessee, the pig was coming and that would change life in the kitchen forever. Yes, the pig! I’m talking about Piggly Wiggly, the first modern grocery store that led to the growth of the world of supermarkets. Here you could buy almost anything, including meat, poultry and salads that were already cut.
Food was sold prepared, so all the work was reduced from hours a day to just 55 minutes for all meals. You would think there would be no demand for kitchen gadgets. Well, you’d be wrong. It is a $10 billion industry.
Did you know 25% of all families will buy a kitchen gadget this year, and my wife will double that! But here is something most folks don’t know. Ten percent of all gadgets are never used and 65% are only used six times a year. Hey honey, where did you put that cherry picker you got me last year. I have to try and use some of her gadgets she buys me even if it’s only six times a year.
Here is a great Israeli breakfast egg recipe you can serve anytime.
3 tablespoons olive oil
1 1/3 cups red or sweet onions, chopped
1 cup thinly sliced red bell peppers (I think the green are too bitter)
2 cloves fresh garlic, minced
2 ½ cups chopped tomatoes (your choice but use fresh)
1 teaspoon ground cumin
1 tablespoon parsley, chopped
1 teaspoon paprika
1 teaspoon salt
*Optional – 1 hot chile pepper, seeded and chopped small
4 large fresh eggs
Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
Combine the tomatoes, cumin, paprika, salt and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet and stir to combine.
Simmer uncovered until the tomato juices have cooked off, about 10 minutes. Don’t overcook.
Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm, but still soft, about 3 to 4 minutes.
Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or [email protected].
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