"Kajikit" > wrote in message
...
> There was an article in the NY Times today about the subject... sure
> we've all got kitchens FULL of stuff, but what's the most important
> and versatile?
>
> Mine a
>
> 1) a good 6 inch knife, kept nice and sharp (I have small hands and
> find a full-sized chef's knife very awkward to handle.)
> 2) 10 inch skillet (larger and smaller are useful but you can do
> almost anything in a 10-incher...)
> 3) 2 quart saucepan for cooking sauces/vegetables
> 4) 5 quart saucepan for anything larger
> 5) metal colander for draining and rinsing
> 6 large glass mixing bowl that fits in the microwave
> 7) vegetable peeler
> 8) a good can opener
> 9) nested set of measuring cups and spoons
> 10) large rectangular pyrex baking dish for roasting/baking
> 11) large sheet pan for baking cookies, pizzas, rolls etc.
> 12) set of cheap non-scratch kitchen tools including a lifter, a
> wooden spoon and a slotted spoon (actually I have many more, but those
> three are the basics.)


My Knives & Steel
A good Cleaver
2 or 3 tongs
A good chef fork
commercial grade spatula.
Tater masher
Spurtle
micro plane
Box Grater
Cutting board

& a few more

Dimitri

On Thu, 14 May 2009 13:06:24 -0700, Dimitri wrote:
>
> My Knives & Steel
> A good Cleaver
> 2 or 3 tongs
> A good chef fork
> commercial grade spatula.
> Tater masher
> Spurtle

o.k.,i had to google 'spurtle"

<http://en.wikipedia.org/wiki/Spurtle>

and then google *again* to figure out which end went into the porridge.

your pal,
blake