On Thu, 14 May 2009 12:48:30 -0400, Kajikit >
wrote:

>On Thu, 14 May 2009 15:42:50 GMT, blake murphy
> wrote:
>
>>On Wed, 13 May 2009 23:36:30 -0500, Melba's Jammin' wrote:
>>
>>> In article >,
>>> Kajikit > wrote:
>>>
>>>> There was an article in the NY Times today about the subject... sure
>>>> we've all got kitchens FULL of stuff, but what's the most important
>>>> and versatile?
>>>
>>> Bigass(TM) Demeyere 10-quart kettle with bail handle and helper handle
>>> My wood spoons!!
>>> My Trudeau spatulas
>>> Braun Multi-mix (stick blender, chopper, mixer)
>>> 4-quart ss saucepan
>>> 3-quart All-Clad saute pan
>>> 2-quart Pyrex mixing pitcher
>>> Birds beak paring knife
>>> 8" Henckels chefs knife
>>> 8" (?) cast iron skillet
>>> 10" non-stick skillet
>>
>>but what are you going to cut on?
>>
>>your pal,
>>blake
>
>Either straight on the (older-than-I-am, worn, worthlessly ugly)
>laminex counter, or more usually on a regular dinner plate. I know
>you're not supposed to, but I fail to see the difference between
>cutting on a glass cutting board and on a ceramic plate. And the rim
>of the plate catches the juices so they don't make a mess.

Mines in the middle of the kitchen where the island once was, too big
to move