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Old 11-27-2004, 06:15 PM   #11
 
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No, no chopsticks. If I had to eat with them I would starve to death, and if I had to cook with them......well, it would not be pretty

Cast iron chicken fryer
Chef knife
Paring Knife
8 qt Enameled cast iron dutch oven
Stainless steel 2 or 3 qt saucepan
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Old 11-27-2004, 08:44 PM   #12
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Once upon a time, many years ago, as teenagers, one of my sisters and I decided to go on a chop sticks diet. We could eat whatever we wanted, as long as we ate it with chop sticks. I don't remember what the results were for sis, but in my case ... I became GREAT at eating with chop sticks. So good that while eating in Honolulu's china town with two Chinese friends (who were sisters), one observed me eating oxtail soup (I was eating the meat off of the bone using chopsticks), and said something to her sister. They giggled, and of course I asked my friend what her sister said. She thought for a few minutes and translated that I ate more elegantly than anyone she'd ever seen (she and her sister needed the assistance of their fingers to nibble off the bone). Quite often when living there I got comments on my skill. When I tell people how I learned, they crack up. A real foodie can get around any obstacle to get to good food!
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Old 11-28-2004, 09:42 AM   #13
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Alton Brown's Basic Culinary Toolbox consists of the following (from this book 'I'm Just Here for the Food':) Too bad I can't type in his many invaluable comments about each of these items...)

Knives (8-inch Asian style cleaver, a semi-flexible boning knife, a French-style paring knife, a serrated electric knife, and a 12-in cimeter)
12-inch Cast-Iron Skillet
5-Quart Casserole
8-inch Teflon-Coated Fry Pan ($12)
3-Quart Saucier with lid
12-inch Saute Pan with lid
Dutch Oven
10-inch Stainless-Steel Fry Pan
8 to 12 Quart Stock Pot
Electric Skillet
Tongs
Cooling Rack
Heat-Resistant Rubber Spatulas
Heavy-Duty Stainless Steel Bowl with a Nearly round bottom
Digital Scale
Thermometers
Salad Spinner
Cutting Boards
Spray Bottles
Side Towels
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Old 11-28-2004, 03:04 PM   #14
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Kitchen needs

Your lists are all great!

I have a few knifes I couldn't live with out
and a few large bowls and fry pans of good quality...

but, the most important thing I have is a husband that
cleans up after me! hehehhe
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Old 12-03-2004, 10:12 AM   #15
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re Alton Brown's Basic Culinary Toolbox

The list is good except
- electric skillet (why? there are already skillets for the stove)
- salad spinner (I haven't used mine in years)

I personally don't like electric knives.
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Old 12-15-2004, 09:21 PM   #16
 
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Lots of great "last minute gifts" here for Christmas!

And ones that will "count" as they are all so useful!

Lifter
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Old 12-15-2004, 09:37 PM   #17
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(1) Julia Child
(2) Jeff Smith
(3) Jacques Pepin
(4) Graham Kerr
(5) Biba Caggiano
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Old 12-17-2004, 09:13 PM   #18
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Quote:
Originally Posted by subfuscpersona
re Alton Brown's Basic Culinary Toolbox

The list is good except
- electric skillet (why? there are already skillets for the stove)
- salad spinner (I haven't used mine in years)

I personally don't like electric knives.
Let me quote from AB --

"An electric skillet is a must-have because of its versatility. It's got a vast, open, non-stick plain just begging for pancakes, fried eggs, bacon, free-form crepes, pan-seared steak, and more. The thermostat keeps the oil at just the right temp for frying too. And best of all, even top of the line models rarely cost more than thirty dollars. When shopping, look for a 12-inch model with a calibrated thermostat, sturdy design, and a tall tight-fitting lid with an adjustable steam vent.

If I want a steak and it's too hot in the kitchen already and I don't have time to fire up the grill, I'll take my eletric skillet out on the screened-in porch and sear away from the comfort of my lounge chair. Not all out-of-kitchen cooking experiences have to involve a grill. I'm a big fan of electricity. The skillet comes with a stove-top model. What I like about the electrical angle is control and convenience. All these devices come with thermostats, so I don't have to fiddle around too much with heat maintenance."

On the Salad Spinner

"Moisture on your salad greens is good, but moisture on the greens is bad." Usine centrifgal force, a good salad spinner is the best way to dry greens fast..."
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Old 12-17-2004, 10:01 PM   #19
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chopstix, i love the signature line. to me that's the definition of perception... and life is nothing but a perception...
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Old 12-18-2004, 07:26 AM   #20
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Re: Four or Five Necessities

Quote:
Originally Posted by Goodweed of the North
1. One great multi-purpose knife, like a chef's knife
2. One ten inch cast-iron fry pan, Lodge/Wagner/Griswold quality
3. One 2 quart sauce pan, preferably high quality stainless try-ply steel
4. One high quality cooktop with an accurate oven
5. One stock-pot
6. One 6 quart stainless try-ply steel covered pot for soups and stews, or a similar sized dutch oven.

This, of course, does not include stiring spoons, spatulas, cake turners, tongs, whisks, etc.

Seeeeeya; Goodweed of the North
Goodweed, I like your list, but I don't think I can do without at least one non-stick frying pan. Sometimes, I just don't want to fry with so much oil or I'm frying a thin piece of fish that just won't release from a stainless steel pan until it's over cooked.

As for the cast iron frying pan, I like my 12" pan the most. I generally use my 8" and 12" the most.

The stock pot, I'd get one with a basket insert so it can serve triple duty not only as a stock pot, but as a pasta pot and a steamer.
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