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 Posted: Sat Jul 02, 2005 12:26 am
Whee, first thread. 'Ello, Icy invited me and I thought of an idea for a thread.
It's all well and good to discuss food, which is fun! But what about tools? What qualifies a well stocked kitchen? And what about presentation and service? What counts as a suitable place setting for various dishes?
So! List your staples. And then start thinking of other stuff you use a lot. Which spices must you always have? What ingredients? What meats? Vegetables? Fruits? Pots and pans? Knives? Measuring devices? Mixing bowls (how many sizes)? What appliances? I think it'd be fun to, in the end, have a list of everything a well stocked kitchen should have. And a list of what you can get by with, for the people who are just learning to cook it'd be invaluable. I'm sure experienced chefs might cut down on their cook time with a slightly more complete kitchen as well.
I'll be reserving the next few posts in case this thread gets to be biggish with lots of fun suggestions but I'll start out by saying one of the most fun things for me to have around is a Mongolian Firepot for serving warm soups. It's really pretty presentation wise. When I'm staying in one place for a while I tend to always keep a pot of soup on... doesn't matter what goes in it, it all cooks down eventually.
So feel free to post items. Once stuff starts showing up I'll make up more specific categories and be spiffy with the arrangement and such. Just wanted to get this posted. Time for beddy bye.
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Posted: Sat Jul 02, 2005 12:27 am
Spices, Herbs, and Condiments
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Posted: Sat Jul 02, 2005 12:29 am
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Posted: Sat Jul 02, 2005 12:36 am
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Posted: Sat Jul 02, 2005 12:42 am
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Posted: Sat Jul 02, 2005 12:47 am
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Posted: Sat Jul 02, 2005 12:49 am
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Posted: Sat Jul 02, 2005 12:52 am
That'll do. If I really need more posts, doubt it!, I can always restart the thread.
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Posted: Wed Jul 06, 2005 1:34 am
sauce, pepper, salt, sugar, flour, rice,eggs...
(sorry, these are in no particular order)
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Posted: Thu Feb 02, 2006 5:39 pm
Tools : A really nice cook book ~ the more the on hand the better
More to come later baby upset and have to get ready to go home smile
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Posted: Fri Feb 03, 2006 5:08 pm
[ Message temporarily off-line ]
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Posted: Fri Feb 03, 2006 9:35 pm
Well, it all really depends on what I & the wife feel like eating. As for staples, I'd have to say salt, pepper ( I love my pepper-grinder), fresh garlic, seasoned salt. Maybe some lemon pepper.
I just recently got this knife. It's called a santoku, very nice knife.
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Posted: Sat Feb 04, 2006 5:50 pm
Spices, Herbs, and Condiments:Curry, s and p, cumin, paprika, goya adobo, and ginger. Dry italian seasinings, and if I'm lucky fresh cilantro, and basil. Tabaso sauce, Worcesteshire sauce, salsa, A1, soy sauce, and sofrito sauce.
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Posted: Mon Feb 13, 2006 4:38 pm
i think every good kitchen needs a kitchen aid
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Posted: Tue Mar 14, 2006 7:34 pm
My kitchen is overstocked with crap! I love to cook anything and every style so I have a ridiculous collection of gadgets, utensils, tools, knives, pots, pans, electical devices. And the worst is that I really have used them all by the end of the year! My cabinet is basicly stocked with the entire spice/herb shelf in the grocery store and I do like my seasonal vegetables.
What no cook should ever be without: a really good set of kitchen knives. For my birthday 2 years ago my husband got me a set of 4 Wustoff Henkles. Paring knife, filet knife Santoku and basic big meat knife.
The same goes for the cutting board: Plastic or silicone for meat and wooden for vegetables.
Let's not forget a good quality stainless steel cookware set; NO NON STICK! (that stuff can kill you) I have All Clad I got on super mondo sale in a department store.
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