• prime_number_314159@lemmy.world
          61·
          10 hours ago

          According to my brief googling, there are 131.43 million households in America, and either 79 or 80 million American households own dishwashers. I could not find a breakdown by state, but I suspect they’re predominantly popular in wealthier areas, and less popular in poorer areas.

          • Captain Aggravated@sh.itjust.worksEnglish
            3·
            6 hours ago

            I’m pretty sure it’s a space thing. How many millions of people in New York live in half a closet, where your “home” is the place where you sleep and recharge your phone, and you spend every waking second out and about in the city. You don’t have a kitchen much less a dishwasher. Meanwhile I’ve never seen a double wide mobile home without one equipped from the factory. I would be surprised to find a multi-bedroom family dwelling without a dishwasher.

          • rothaine@lemm.eeEnglish
            4·
            8 hours ago

            Someone I know moved into an apartment with no dishwasher, and they were like “fuck this” and bought a countertop dishwasher. So apparently that’s a thing.

  • TorJansen@sh.itjust.worksEnglish
    9·
    11 hours ago

    Oh good, now I can stop using the top of my good ol’ 1970s TV. As a bonus, maybe my wife will stop mentioning the smell.

  • MrJameGumb@lemmy.world
    1111·
    21 hours ago

    This was a viral clickbait thing a few years ago. It only existed on twitter and Facebook and Instagram and thankfully I haven’t seen it turn up again any time recently lol no one actually cooks like this, even here in America

    • RowRowRowYourBot@sh.itjust.worksEnglish
      20·
      20 hours ago

      This was a fad in the early 1990s. I know a few people who tried it. I don’t know anyone who did it twice as it tends to require you to clean your dishwasher before and afterwards.

    • dual_sport_dork 🐧🗡️@lemmy.worldEnglish
      111·
      20 hours ago

      Well, there’s also this.

      I believe Maytag once ran a commercial back in the '60s or '70s or something that implied you could cook a turkey in their dishwasher as well, boasting how powerful their heating element was for the dry cycle.

      I should also point out at this juncture that an awful lot of dishwashers these days including almost all import brands (Bosch in particular, also LG, Samsung, Asko, Miele, Smeg, etc.) are “condenser dry” machines and don’t have the heating element for drying anymore. You’re unlikely to cook anything satisfactorily in one of those. You could hope for the wash water being hot enough to do it, but I’m not playing any bets. Maybe you ought to select the sanitize rinse option…

      • bobs_monkey@lemm.ee
        3·
        19 hours ago

        I’m assuming dishwashers have their own water heater (if at all) since you typically only connect to the cold supply line? And they can’t be that powerful as they are fed from a regular 120v line and only draw maybe 7-10 amps, which includes the jet pump.

        Edit: I assumed wrong

        • dual_sport_dork 🐧🗡️@lemmy.worldEnglish
          6·
          19 hours ago

          All modern dishwashers do indeed have some type of water heater. Not all of them have a drying heating element anymore, since excising that was the quickest way to massively reduce the total per-cycle energy consumption regardless of all other factors. IIRC by something like around 60%.

          Additionally, American (unlike many European) dishwashers are almost without exception designed to be connected to a hot water line rather than cold; Typically your home’s water heater is more efficient (or at least superficially cheaper, given that so many homes still have goddamn gas fired water heaters) at heating water than the dishwasher itself is, and certainly faster since the majority of homes have a storage tank heater that can be expected to already be full of hot water. The less heating the dishwasher has to do to the water the better its energy consumption rating will appear, which the manufacturers love. (Offloading the energy requirement for heating the water to your central water heater also shifts the cost/blame to the water heater and away from the dishwasher, allowing them to put a smaller number on that yellow Energy Guide label, even if taken from the big picture view this is prima facie bogus.)

          • bobs_monkey@lemm.ee
            4·
            19 hours ago

            Just checked my DW and yup, sure enough, it is connected to the hot line. I was thinking of the refer line. I’ll be honest I never really put much thought into it and now I feel silly.

            I actually am American lol. I’m an electrician by trade, so I was thinking more in terms of the equipment on board of the DW itself, but this is much more logical now that I think about it. I let plumbers do their thing and avoid installing/servicing appliances for customers (although I did just pull a 24" hair snake out of my shower drain this morning, smelled wonderful).

    • nova_ad_vitum@lemmy.ca
      8·
      17 hours ago

      An older guy said sometimes people would season and bag steaks and keep them submerged in hot tubs in the 80s.

  • IndescribablySad@threads.net@sh.itjust.works
    171·
    21 hours ago

    In case it isn’t obvious to everyone, the salmon wouldn’t be up to temp. It might look “cooked” but its internal temperature physically cannot rise high enough to kill all of the microbes dwelling within. Before putting it in the dishwasher, I recommend poaching it in a vinegar solution to dissuade anyone from eating it.

    • BarrelAgedBoredom@lemm.ee
      5·
      16 hours ago

      People eat salmon raw all the time, as well as “undercook” it. Salmon really shouldnt get above ~125f, it’s super delicate and overcooking ruins the texture. Run a hot rinse and dry cycle and I have no doubts it would be cooked through, if not overcooked.

      • IndescribablySad@threads.net@sh.itjust.works
        2·
        14 hours ago

        If you’re referring to sushi, it’s usually flash frozen. Only times I’ve seen raw raw salmon were in Thailand and Hawaii.

        And it’s less to do with it being cooked through and more about the temperature being too low for a proper cook, leading to a bacterial bloom in a 50 degree paradise.

        • BarrelAgedBoredom@lemm.ee
          2·
          13 hours ago

          Unless you’re buying from a fish market or catching it yourself, the majority of seafood is flash frozen on the ships that catch them. If you grab a salmon fillet out of the freezer section of your grocery store, odds are it’s flash frozen, and thus, safe to eat raw. Fresh caught salmon is similarly safe to eat raw provided it’s consumed or brought below 40f in sufficient time.

          Raw seafood is recommended to be stored at room temperature for under two hours if you’re intending to consume it. Tap water is usually heated to 120-140f in the US. And the drying cycle is normally 110-170. A typical rinse and dry cycle is 30-90 minutes. With the increased thermal conductivity of water and metal foil, the rinse cycle should rapidly increase the temperature of the fish and the dry cycle, aided by the increased ambient humidity of the rinse, will easily maintain that for long enough to raise the internal temperature of the fish to, at the very least, the usual 125.

          The only way this could not be the case is in an extreme outlier. Say a washer with a 30 minute total rinse/dry, with tap water that does not exceed 120f, and a dry cycle that does not exceed 110, and with fresh caught fish that has been sitting on the counter for a couple of hours before being placed in the washer. It’s very unlikely for this to be the case.

          I’m not saying anyone should do it, it seems pointless and weird. But it’s technically possible and should be reasonably safe

    • blackbelt352@lemmy.world
      6·
      20 hours ago

      If it’s held at a slightly lower temp for longer it can achieve the same bacterial reduction the 145F the usda recommends, its the instant bacterial death time. Inctheory if held at temp for long enough it would be safe to eat. It’s still a stupid method but technically viable.

      • IndescribablySad@threads.net@sh.itjust.works
        31·
        20 hours ago

        You’d need to wash it at least twice, maybe three times. But then it loses its only advantage, ambient cooking with your dishes, and gains a disadvantage, running your dishwasher twice or thrice to clean off the fresh fish biome that has seeped out onto the dishes below your fish

        • blackbelt352@lemmy.world
          4·
          19 hours ago

          Oh yeah I’m saying it’s technically viable, not that it’s actually any good. Also if the fish is wrapped properly then it shouldn’t be leaking fish juices onto the plates.

  • ChicoSuave@lemmy.world
    101·
    19 hours ago

    Don’t let Americans cook means you don’t know about actual American food like gumbo, sausage gravy, chili, or tri tip (among dozens of other dishes). It’s a sad, bland world without American food.

    • BarrelAgedBoredom@lemm.ee
      5·
      16 hours ago

      For real! Southern and soul food, texmex, barbecue, Cajun dishes, pizza (Italians can get bent on pizza, we perfected that shit), Mac and cheese, lobster rolls, MOTHERFUCKING CHILLI, chocolate chip cookies, buffalo wings, New York style cheesecake, the majority of the good deli sandwiches, even hamburgers! As much as people shit on hamburgers, that shit slaps. Hell, we even invented the grilled cheese. I fucking hate america but the one thing I’m unapologetically proud of is our food. Don’t let Americans cook? Eat a po boy and shut the hell up

  • JoShmoe@ani.socialEnglish
    5·
    21 hours ago

    I seen this episode of Everyone Loves Raymond. Except it was clearly a mistake.

  • Godric@lemmy.world
    3·
    19 hours ago

    My dad once made a homemade smoker out of an old dishwasher, and smoked salmon was one of the dishes we cooked in it!