On Dec 16, 12:11*am, Christine Dabney > wrote:
> Heya folks,
>
> Just saw this article referenced in one of the countless food blogs I
> read. *I thought it was interesting.http://www.nytimes.com/2008/12/14/we...n.html?partner...
>
> I think the smallest kitchen where I have cooked, was my last travel
> assignment. It was also poorly laid out, but I managed to do some good
> cooking there. *
>
> The kitchen at the cottage I rented in Idyllwild wasn't much bigger,
> but again, I was able to do some good cooking. *I have some pictures
> of that kitchen on my laptop..maybe I can find them and post them.
>
> I know several rfc'ers have smallish kitchens...but they seem to be
> able to produce good things from their kitchens. *
>
> How about the rest of you and what do you think?
>
> Christine

I agree with Bittman. I've cooked in a variety of kitchens, and the
results are
only loosely associated with the size of the kitchen. I've done three
hots a day for two weeks for 30 people on a campfire. Sure, elbow
room and gadgets are nice, but where the metal meets the meat,
it's all about the cook and not the kitchen.

Having said that, I'd love to make my kitchen a bit larger and a lot
better laid out. It's got three doors, one of which is a wide archway
into the dining room. Cut those three doors into its 81 square feet,
and it's obvious why I moved the refrigerator away from being right
next to the stove, and into the dining room which is used as a hallway
363 days a year. (We eat at the coffee table in the living room.)

Cindy Hamilton