29th April 2010
Scott Adams needs to get with Michael Ruhlman.
Don’t get me started on the gadgetry of cooking. I could spend hours learning about the best types of bottle openers, the best sauté pans, and the difference between convection and regular microwaving. When we were shopping for a refrigerator for our new home, I totally geeked out learning about how some fridges circulate air between the freezer and the regular fridge, which is apparently suboptimal for freshness. If you’ve read this far, you know what I’m talking about. Cooking tools are way cooler than the food itself.