What's Your Biggest Kitchen Gadget Regret?
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com. Miss a question? Go here.
As the popularity of cooking continues to rise, so does the host of products on the market that claim to make kitchen tasks easier, faster, and the latest in -- well, whatever.
Gourmet Eureka
With so many out there, ranging from must-have to "Just pick up your knife!," what's been the biggest gadget regret for Valley chefs and restaurateurs? What's yours?
Chef Tim Fields
El Santo Restaurant + Patio Bar
A garlic press. That's what the side of a chef's knife is for.
Chef Payton Curry 
Brat Haus
Tongs. They're great for flipping meat and things on the grill; however, our farmers would cringe if they witnessed their lettuces being tossed around by these lobster claws. Keep in mind that the handle on the oven door is just that, it's a handle to open the door, not ever as a place to put the tongs.
Chef Andrew Nam
Stingray Sushi, Jimmy Woo's Asian Bistro, Spanish Fly, Geisha A Go Go
A mandoline. It made everyone lazy when doing prep work.
Jay Bogsinske
Chef de Cuisine, District American Kitchen & Wine Bar
The PolyScience Anti-Griddle. When I first got it, I noticed there was a rattle, but I had to keep using it because of a menu item. When I changed the menu and was able to take the machine in, the company wanted $1,200 to fix their $900 Anti-Griddle, even though it was a manufacturing issue.
Romeo Taus,
Chef and Owner, Romeo's Euro Cafe
VitaMix Super Blender! $450 and used every once in a while. Immersion blender for a fraction of the price is a work horse in the kitchen.
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