What are your 12 most essential kitchen tools?
 

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

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

What are your 12 most essential kitchen tools?
 

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

What are your 12 most essential kitchen tools?
 

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.

What are your 12 most essential kitchen tools?
 

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

What are your 12 most essential kitchen tools?
 

"Kajikit" > wrote in message
...
> 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.

Try a wood board. Knife won't slip or dull badly, like on cermanic or glass.

What are your 12 most essential kitchen tools?
 

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

What are your 12 most essential kitchen tools?
 

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

What are your 12 most essential kitchen tools?
 

> >>> 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?

Meat grinder.

> >>> 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
>
>

What are your 12 most essential kitchen tools?
 

In article >,
"brooklyn1" > wrote:

>
> > >>> 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?
>
> Meat grinder.

Now that I'm starting to use mine more, I have to agree.
The cheapest decent ground beef at the store now is close to $3.00 per
lb.

I can often get roasts and stuff for far less than that. Sliced
shoulder this week (aka "country style beef ribs") were $1.49 per lb.
They'd make delightful ground beef patties but I'll have to pass for
now. I seriously have too much in the freezer and need to live off of
that for a bit and use it up!

There have been some incredible meat sales over the past couple of
months...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

What are your 12 most essential kitchen tools?
 

"Omelet" > wrote in message
...
> In article >,
> "brooklyn1" > wrote:
>
>>
>> > >>> 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?
>>
>> Meat grinder.
>
> Now that I'm starting to use mine more, I have to agree.
> The cheapest decent ground beef at the store now is close to $3.00 per
> lb.
>
> I can often get roasts and stuff for far less than that. Sliced
> shoulder this week (aka "country style beef ribs") were $1.49 per lb.
> They'd make delightful ground beef patties but I'll have to pass for
> now. I seriously have too much in the freezer and need to live off of
> that for a bit and use it up!
>
> There have been some incredible meat sales over the past couple of
> months...
>
>
There will always be sales on all meat because meat is produced much faster
than it can be sold... every season has its own deals because those are the
times when particular animals tend to do the nasty. hehe

And meat grinders are capable of grinding all kinds of things besides meat,
and of course fish... all kinds of crumbs, nuts, cheese, and veggies. And
the best thing is that when you grind your own meat it's not mystery meat,
you know exactly what/who is in it.

What are your 12 most essential kitchen tools?
 

brooklyn1 wrote:
>
> And meat grinders are capable of grinding all kinds of things besides meat,
> and of course fish... all kinds of crumbs, nuts, cheese, and veggies. And
> the best thing is that when you grind your own meat it's not mystery meat,
> you know exactly what/who is in it.

I remember there was a movie which starts off with
some guy walking into a meat plant and telling
everybody to go take a break. While the staff is gone,
he loads a body onto the conveyor belt, takes out a
watch, and while he's at the head where the sausage
comes out he's timing it, and he collects all of the
sausage made during a certain time interval.

As I recall, that guy is local organized crime and
the body was someone sent from Chicago mafia.
The sausages are sent to the Chicago mafia as a
warning not to mess with the local guys, which
were located in a somewhat rural agricultural
region, downstate Illinois I think.

I don't remember the title of the movie or much
else about it. It was running on TV while I was
working on something else.

What are your 12 most essential kitchen tools?
 

In article >,
"brooklyn1" > wrote:

> > There have been some incredible meat sales over the past couple of
> > months...
> >
> >
> There will always be sales on all meat because meat is produced much faster
> than it can be sold... every season has its own deals because those are the
> times when particular animals tend to do the nasty. hehe
>
> And meat grinders are capable of grinding all kinds of things besides meat,
> and of course fish...

I don't see a need to grind fish.

> all kinds of crumbs, nuts, cheese, and veggies. And
> the best thing is that when you grind your own meat it's not mystery meat,
> you know exactly what/who is in it.

There is always that, plus you can control the fat content better and
not have to pay $5.00 per lb. for lean burger if you need it for a
recipe.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

What are your 12 most essential kitchen tools?
 

Omelet wrote:
> In article >,
> "brooklyn1" > wrote:
>
>>> There have been some incredible meat sales over the past couple of
>>> months...
>>>
>>>
>> There will always be sales on all meat because meat is produced much faster
>> than it can be sold... every season has its own deals because those are the
>> times when particular animals tend to do the nasty. hehe
>>
>> And meat grinders are capable of grinding all kinds of things besides meat,
>> and of course fish...
>
> I don't see a need to grind fish.

Gefilte fish! I use my grinder for that.
>
>> all kinds of crumbs, nuts, cheese, and veggies. And
>> the best thing is that when you grind your own meat it's not mystery meat,
>> you know exactly what/who is in it.
>
> There is always that, plus you can control the fat content better and
> not have to pay $5.00 per lb. for lean burger if you need it for a
> recipe.

That's why I grind my own. We like the flavor of chuck for burgers, but
the store-ground has too high a fat content. I also know that my ground
meat is really meat.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

What are your 12 most essential kitchen tools?
 

"Omelet" > wrote in message
...
> In article >,
> "brooklyn1" > wrote:
>
>> > There have been some incredible meat sales over the past couple of
>> > months...
>> >
>> >
>> There will always be sales on all meat because meat is produced much
>> faster
>> than it can be sold... every season has its own deals because those are
>> the
>> times when particular animals tend to do the nasty. hehe
>>
>> And meat grinders are capable of grinding all kinds of things besides
>> meat,
>> and of course fish...
>
> I don't see a need to grind fish.
>
If you lived close to the sea you would... fish cakes.... but fresh water
fish too, gefilte fish.

What are your 12 most essential kitchen tools?
 

"Janet Wilder" > wrote in message
...
> Omelet wrote:
>> In article >,
>> "brooklyn1" > wrote:
>>
>>>> There have been some incredible meat sales over the past couple of
>>>> months...
>>>>
>>>>
>>> There will always be sales on all meat because meat is produced much
>>> faster than it can be sold... every season has its own deals because
>>> those are the times when particular animals tend to do the nasty. hehe
>>>
>>> And meat grinders are capable of grinding all kinds of things besides
>>> meat, and of course fish...
>>
>> I don't see a need to grind fish.
>
> Gefilte fish! I use my grinder for that.
>>
>>> all kinds of crumbs, nuts, cheese, and veggies. And the best thing is
>>> that when you grind your own meat it's not mystery meat, you know
>>> exactly what/who is in it.
>>
>> There is always that, plus you can control the fat content better and not
>> have to pay $5.00 per lb. for lean burger if you need it for a recipe.
>
> That's why I grind my own. We like the flavor of chuck for burgers, but
> the store-ground has too high a fat content. I also know that my ground
> meat is really meat.
>
>
No, you know it's not mouse/roach/butcher finger meat.

What are your 12 most essential kitchen tools?
 

On Fri, 15 May 2009 13:46:56 -0500, Omelet >
wrote:

> Now that I'm starting to use mine more, I have to agree.
> The cheapest decent ground beef at the store now is close to $3.00 per
> lb.

The variation here is remarkable £0.90 ($1.36) / lb for Adsa
(Walmart's) inedible to £4.53 ($6.86) for Waitrose prime lean organic.

I'd guess decent stuff starts at about £3.00 ($$.37) a pound.

Matthew
--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

What are your 12 most essential kitchen tools?
 

In article >,
Matthew Malthouse > wrote:

> On Fri, 15 May 2009 13:46:56 -0500, Omelet >
> wrote:
>
> > Now that I'm starting to use mine more, I have to agree.
> > The cheapest decent ground beef at the store now is close to $3.00 per
> > lb.
>
> The variation here is remarkable £0.90 ($1.36) / lb for Adsa
> (Walmart's) inedible to £4.53 ($6.86) for Waitrose prime lean organic.
>
> I'd guess decent stuff starts at about £3.00 ($4.37) a pound.
>
> Matthew

I just bought a bunch of sliced chuck this weekend for $1.49 and ground
that. I decided to make stuffed sausage out of it instead of just
ground beef patties as it was going to be pretty lean. I tried out a
new recipe and made 15lbs. of it (7 1/2 kilos). It turned out quite
good.

Pics to follow later once I do a plated shot and take the camera off of
the tripod. I've not eaten yet today so the camera is still in the
kitchen. I need to grill that zucchini I bought to go with it and
decant the tomato sauce I made around 02:00 this morning...

Sausage recipe will be re-posted with the pics. :-)
It was a bit milder than my last effort but deliberately heavy on the
basil and garlic.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.