Three items from the vast category of things I just don’t get.
Every Seattle apartment we’ve lived in has had a 30-inch electric stove. But until we moved into this place, all of them (four different stoves) have had three small burners and one large burner. Why do they make stoves with this configuration? And why does anyone buy them? Geometrically speaking, there’s always room for a second large burner diagonally opposite the first one. Could this possibly save more than $2 per unit? If they’re really looking to save money, why not make a stove with just three burners?
Some of our dishes are marked “chip-resistant.” Far from being meaningless marketing, these items really are essentially impossible to chip. Others chip if you drop them from a height of six inches, over the rug. But it doesn’t seem to have anything to do with price. Our expensive dessert plates are chip-resistant, and so are some bowls we got for $1.25 each. There’s nothing unusual about the appearance or feel of the chip-resistant pieces. So why don’t they just make all ceramic chip-resistant?
My local supermarket started carrying parsley root a few months ago. I’ve never bought it. I’ve never seen anyone else buy it. But they keep getting shipments in. Do supermarkets carry items that no one buys just so they can maintain an image as the kind of place that caters to the parsley root crowd?
Not that I have anything against parsley root, mind you. I just haven’t gotten around to it. I hear it’s something old Russian women put in soup. If they’re lucky, they cook the soup on a stove with big burners and serve it in chip-resistant bowls.