On May 15, 1:49*pm, blake murphy > wrote:
> 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.
>
> i don't like glass cutting boards, either. *i want wood.
>
> i know you can throw the glass or plastic in the dishwasher, but really,
> how long does washing the board take?
>
> your pal,
> blake

Roughly 100% longer than I care to spend washing it. It's plastic for
me.

I even resent hand-washing my knives, but I do it because I have to.
We
used to put them in the dishwasher, but the old man got tired of
sharpening
them all the time. If only he would give them a rinse when he's done,
and not
leave the meat/garlic/whatever to dry on them and for me to clean off.

Still, he took to the drop-off the pieces of the maple tree that we
chopped down last
weekend, so it's hard to complain about a few knives.

Cindy Hamilton