What do you have in your kitchen?

Discussion in 'Fine Living, Home, Design & Auto' started by kronik, Jan 16, 2007.

  1. GQgeek

    GQgeek Senior member

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    Probably should mention the herb garden outside -- I can open the window in summer and grab thyme, sage and parsley so it's almost in the kitchen.


    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.
     


  2. tiger02

    tiger02 Militarist

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    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
     


  3. Full Canvas

    Full Canvas Senior member

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    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![​IMG]

    [​IMG]

    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.
    _______________________
     


  4. Kent Wang

    Kent Wang Affiliate Vendor Dubiously Honored Affiliate Vendor

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    Is that the 8"? Looks narrower than mine.
    A nine inch, a peculiar length.
     


  5. tiecollector

    tiecollector Senior member

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


  6. kronik

    kronik Senior member

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    A nine inch, a peculiar length.

    Ain't nothing peculiar about 9 inches. [​IMG]

    Sorry. I had to.
     


  7. skalogre

    skalogre Senior member

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    Ain't nothing peculiar about 9 inches. [​IMG]

    Sorry. I had to.


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

    [​IMG]
     


  8. kronik

    kronik Senior member

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    I'd be making fun of myself then, skalogre. [​IMG]
     


  9. skalogre

    skalogre Senior member

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    I'd be making fun of myself then, skalogre. [​IMG]

    [​IMG]

    [​IMG]
     


  10. globetrotter

    globetrotter Senior member

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    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
     


  11. Dmax

    Dmax Senior member

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    That website seems to be a parking lot with several links. Were you referring to a specific vendor or product?

    _______________________



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


  12. GQgeek

    GQgeek Senior member

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    Ain't nothing peculiar about 9 inches. [​IMG]

    Sorry. I had to.


    There is for a chinaman. [​IMG]

    Sorry. I had to.
     


  13. Stazy

    Stazy Senior member

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    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.
     


  14. Full Canvas

    Full Canvas Senior member

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

    Thank you. That site is what I call true East Asian kitchen knife porn! Don't miss the naked thirty-three layer Damascus steel! [​IMG]
    _________________________
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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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
     


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