That is until you drive through a flood and then you’ll see the highway underneath your feet in about 5 years from floorboard rot. Or you get a leak in your convertible and end up growing mushrooms in that little storage space behing the back seat. I don’t think they were edible. Truth. Both my Bugs lasted about 24 years in the BA.
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I remember scraping ice off the windshield as I drove, and wrapping my feet in blankets while driving because it was so cold. I remember being able to see the pavement passing underneath the holes in the floor. But that was with the 412 driving between New York and DC.
What is the BA?
ETA Oh! Bay area, California. It’s different here. Mostly no salting the roads, right?
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Wrapping my feet in blankets. Holy cow . A warrior.
The hard way!
They took that job away!
not to be snarly, but i been checking this thread to see what other people do in the kitchen, not how to maintain a vintage vw.
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It is fascinating to read the whole thread and realize how well we divide into camps. There are those who do many tasks the hard way, those who rely heavily on gadgetry, and the largest group, those who have a few things they use regularly like IBs and pull out the big dogs only for large jobs. I note that slicing large quantities of onions and the like is a popular use for the FP. In my experience, using the FP or a knife is largely dictated by counter space and a very large cutting board (or not).
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Whereas I use my “As Seen on TV!” mandoline for slicing large onions for caramelizing. Otherwise, I use my knife for smaller amounts.
Like others - hand wash pots and frying pans, because I don’t want to be running the dishwasher on a daily basis when it’s just me. Sharp knives always hand-washed. Cheese is grated on a box grater (because while I have multiple smaller FPs, doesn’t make sense to drag out the mid-sized one for grating). Zesting always done on my microplane; whole nutmeg grating done on its own mini microplane. Manual can opener (mostly for cat food, but also for tomato-based products for sawce that don’t have a flip-tab lid). Gravy is ALWAYS homemade from stock and drippings and then a slurry of flour, cool water, herbs and spices, etc.
I like the process of chopping - it’s relaxing for me after a crappy day at work. So prep work, despite being manual, is fine with me.
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The one I watched he kept it whole and wrapped it to make a roast but it could have easily been cut into the pieces you mention.
2. Debone a whole chicken, by Chef Andros - YouTube
One thing we used to do, a real sneaky plus for us as kids, you could unscrew the mouthpiece most of the way, which would disable it, allowing one to eavesdrop on a conversation that was happening on another phone on the same line without being heard.
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Graters, blades, canister, pusher and lid, that’s what goes in the dishwasher.
I have ALWAYS wanted a Karmann Ghia. That it was stolen from you almost makes me want to sit down and cry
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LOL! Love that.
I use mine exclusively for ginger, that way I never have to wash it. 
I knead my own bread. Don’t even own a processor, least, not the food kind. I still gut and fillet fish by hand, as well as most cutting/chopping. I’ve loved knives since I was wee, and that has carried over into my arthritis years.
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16 posts were merged into an existing topic: Tasks you like to do the hard way-Outside The Kitchen- Car tricks version!
I love knife work. Give me a pile of whatever and a good, sharp knife and I’ll happily chop away all day.
As much as I love my dishwasher, I do enjoy carefully washing crystal glasses, and I always hand wash the ECI.
Scratch baking is great–I love that I can make bread, pizza dough, cookies etc. whenever I like without a mix.
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Don’t cry for me Argentina! Sorry I love that one.
At first I read brown rice. 
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One kitchen activity that I enjoy doing the old-fashioned way is grinding my own coffee beans by hand, savoring the aroma and the process of preparing a fresh cup of coffee.
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+1 I have the old type of grinder with the little drawer and lever on top. Love that thing.
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