• ArbitraryValue@sh.itjust.worksEnglish
    65·
    2 months ago

    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…

  • frickineh@lemmy.world
    11·
    2 months ago

    One of ours gets stuck on the 3 different sets of measuring cups. Why do we have 3 full sets? No one knows!

    • Godnroc@lemmy.worldEnglish
      7·
      2 months ago

      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.

        • Wogi@lemmy.world
          3·
          2 months ago

          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.

          • Lennny@lemmy.world
            2·
            2 months ago

            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.

          • AA5B@lemmy.world
            1·
            2 months ago

            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

            • Wogi@lemmy.world
              2·
              2 months ago

              Head of garlic in to 2 sticks of butter on the stove, in to the potatoes when they’re ready. Skins and all.

              Nommmmmm

      • Snowclone@lemmy.world
        3·
        2 months ago

        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.

      • Buddahriffic@lemmy.world
        31·
        2 months ago

        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).

        • Klear@lemmy.worldEnglish
          2·
          2 months ago

          (the ones that spin two “interlocking” things might do decently)

          Can confirm, they do.

    • Snowclone@lemmy.world
      1·
      2 months ago

      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.

  • Dizzy Devil Ducky@lemm.eeEnglish
    5·
    2 months ago

    For me it’s usually letting anyone else put dishes away. Before that, the ¼, ½, ⅓, and 1 cup measure set but I fixed it by putting them upside down.