I had such high hopes for the pressure cooker! A couple years ago, I took a cooking class and learned how versatile the pressure cooker was: I could prepare any kind of grain and/or veggie in there. The problem is that it was a pain in the ass to use, and it didn't exactly speed up the cooking process. Finding the right temperature for your pressure cooker to simmer on is more of an art than a science, and there are plenty of ways to screw up. Once I figured out exactly how my pressure cooker worked, I never wanted to use it. You'll be lucky if you use yours more than once.
You know those two things hanging off the ends of your arms that you use to text people? They're also fantastic at molding raw meat into a circular shape, and they're way more useful than anything you'll find in the "As Seen on TV" section of Walgreens. This tool will become forgotten at the bottom of a drawer once you remember how easy it is to mold something with those texting-appendages instead.
There is no easier way to eat an apple than by putting it up to your mouth and taking a bite. And thus, after using this slicer once, you'll go back to eating apples the way people have been for thousands of years. Why let an extra step get in between you and an apple?
You know that scene in Master of None where (SPOILER ALERT) Dev whips out a pasta maker and seemingly spends the next 40 minutes of a montage making beautiful-looking pasta? The show is fictional for a reason. This is a textbook one-and-done kitchen instrument. You'll make fantastic pasta one time, and then go back to making pasta in two minutes in boiling water from that point on.
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