What do you have in your kitchen? - Page 2

I'm in an apartment so i don't have that luxury. I've considered getting one of those indoor temperature & humidity controlled greenhouses. They look like big aquariums for plants. It would be so nice to have basil and a selection of other fresh herbs whenever I wanted them.

Germany's version of All-Clad is from the town where I lived, so I picked up a few Fissler profi-line pots at 25 euros a pop--super heavy and unwieldy, but I'm macho enough to dig that. Wusthof classic 8" chef's knife that needs a good professional sharpening, deLonghi toaster oven, some too-fancy blender that went the way of the dodo when I moved. I tend to like my kitchen simple. It's the ingredients that matter, not the toys.

Oh, but I freaking hate electric stoves and ovens. Hate hate hate. Never again, if I have the choice.

Tom

We likely have multiples of every sauce pot, stockpot, skillet (round and square), frying pan, sauce pan, Dutch oven, pressure cooker, steamer, double-boiler, poacher, insert, and kettle plus spare lids, knobs, and handles of the early 1950s to 1964 Revere Ware copper clad stainless steel made by the factories in Clinton, Riverside, and Rome. The later Revere Ware is just not up to snuff. The earlier Revere Ware requires too much maintenance. Some small restaurants don't have as many pieces as there are residing in our kitchen. Why we ever bought a 16-quart stockpot is a question I cannot answer. It's as big as some apartment-sized washing machines!



The yuppies and foodies that visit our kitchen laugh. The real cooks nod in appreciative delight. Not being in the mood to go into the kitchen and try to make a photo (Mrs. FC already thinks I am crazy enough), I simply "borrowed" a typical image from the Internet. Anyway, the above image is what the old Revere Ware looks like.
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A nine inch, a peculiar length.

My only appliance, aside from fridge and oven, is a cappuccino machine that I haven't yet learned how to use.

Fine, go ahead and make fun of us with the plebeian 8" ones!

i recently got some copper pots don't have a firm opinion on them yet, but overall positive. have a pig shaped mortar and pestle from mexico and a little clay one, want to get a flat one as well. can't remember the name of my knives, but a set of german knives - chef, veg, bread, steel. le crueset pot and dutch over type of thing. big earthenware pot from columbia. huge stockpot, cheap one, can't remember the make. two big cast iron woks.

juicer, mixer, blender, micro/toaster

The correct address is: http://www.japanesechefsknife.com

There is for a chinaman.

Sorry. I had to.

Washing dishes is one of my most hated chores, so since moving to Finland in August, I've exclusively used disposable plates and cutlery. This is much to the disdain of my environmentalist roommate, but quite frankly, I don't give a damn.

Thank you. That site is what I call true East Asian kitchen knife porn! Don't miss the naked thirty-three layer Damascus steel!
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Having spent a lot of time in professional kitchens, I can only add this information about knives. All knives cut the same. The important factors when choosing a knife are the feel in your hand and the ability to cut quickly. Nobody who has not cooked professionally realizes how fast a person can and must go. There are many, many good home cooks, but they are all painfully slow. I am not nearly as fast as I once was, but I am still OK seed wise. In my kitchen: Bourgeat copper unshined for at least 10 years but very well used Global knives Wolf range All sorts of useless and semi-useful spoons, ladels, etc. 2 blenders and a cuisinart that I have had since my first apartment (2nd year of college) Random nonstick skillets For dishes and glasses: Danish china from the 50s Rosenthal Moon plates etc Lobmyer crystal Castiglioni silver