European Stars And Stripes (Newspaper) - December 1, 1986, Darmstadt, Hesse                                Page 1b the stars and stripes monday december 1,1986 columns & comments today s crossword appliances need improvements Brandy Rooney the makers of Kitchen appliance hive been inventive in coming up with new devices but they be done almost nothing to improve the old ones. I think they need some japanese Competition. The average Kitchen stove Gas or electric has changed very Tittle in 40 Yean. Too Many Basic Kitchen appliance Are cheaply made shoddy workmanship Light gauge Mew poorly filling parts and inaccurate controls. The International hotel Moiel and restaurant show was held in new York recently and i dropped in to see if the equipment the professionals can buy is better than the Domestic models. It is. A restaurant can buy a dishwasher that does hundreds or dishes in one minute. The average borne Model dishwasher has a Cycle that takes 40 minutes. The representative i talked to said the reason the professional models Aren t available Tor Home u that they Cost Loo much and take too much space. If Thal i True the manufacturers ought to find Compromise size and charge what they have to and see if homeowners buy it. Hen s one sate. Commercial stoves ranges the Industry Calls them Are wonderfully sturdy cooking devices compared with the poorly insulated milling tin boxes they sell to the rest of us. The big Gas ranges Aren t built for people who live in an apartment with a Kitchen the the of a. Small boat s Galley but there ire millions of Home with kitchens big enough to hold  manufacturer Hod a display of toasters that nude its Home models look like do Bouse toy. Why can t i buy a Good solidly built toaster hut win Mike Toast for six people at a time if the equipment the restaurant people have Anil Able to them b Good some of the mired menu they Meare not. There Are thousand of shortcut mixes Ana artificially Flavoured and coloured ingredient available to restaurant and seeing these items at the Snow makes you realize Why Homo Roddom Bat such a goo reputation. Restaurant us artificial Batter Macb and Gravy base from a concentrate and of then product those tables of contents make it appear As though they re made mostly from Lecithin Hydra enabled soy bean Oil sugar and i Glycerides. I spoke with several chefs who represented a com Pany that makes a beef and shrimp base for Taupe. They insisted 1 try it and when i said it lasted like Bouillon cubes to me they were offended. After you argue with them for a while they finally get Down to the Point. Many restaurants can t affect a the help or the ingredients that it Locea to make these things the right Way from scratch. I accept that just Don t Tell me anything made from a mix is a Good Ashe same thing made from fresh ingredients. C Tri Nhi