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."

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

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.

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

"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.

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

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

> >>> 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
>
>