Basic Kitchen Equipment

"Lena B Katz" <[email hidden]> wrote in message
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Quoted message said:

Doug Kanter said:

"ewdotson" <[email hidden]> wrote in message
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Quoted message said:

>>> paring knife
>>
>> better to get kitchen skissors.
>
> Are you on drugs? Peel an apple or chop garlic with scissors?
>

Honestly, I think a vegetable peeler would probably be a better option
here. Using a paring knife to peel veggies is more hassle than it's
worth. As far as garlic goes, I've always used my chef's knife. I
know the standard wisdom is that a chef's knife and a paring knife are
the two knifes everyone needs to start off with, but for whatever
reason, I really don't find myself using my paring knife all that
often. YMMV, I suppose.

At least your idea is within the realm of sanity. She's suggesting
scissors.
Right.

What do you use your paring knife for?
Lena

Invisible garlic. Can't be done with scissors or a paring knife. Back to
your room before the orderly notices you've gone missing.

OmManiPadmeOmelet said:

In article <[email hidden]>,

ewdotson said:

Quoted message said:

That's stupid. You don't store wet ingredients in metallic containers.

Yours is better, and in fact economical, but realistically, I think
most people are going to wind up using generic tupperware type dishes
anyways. I know, we're trying to keep the costs down here, but most
people I've known would go ahead and make the arguably unnecessary
expense anyways. I know I certainly did.

I'm seriously liking those disposable plastic storage containers made by
ziplock and glad. ;-)

I like these too especially for freezing things. I haven't had much
luck with the generic ones so tend to stick to brand names and like my
mason jars, my kids know they best return them if they want refills!

Quoted message said:

Great thread Patches!

Thanks 🙂

Doug Kanter said:

"Lena B Katz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"ewdotson" <[email hidden]> wrote in message
news:[email hidden]...

>>>> paring knife
>>>
>>> better to get kitchen skissors.
>>
>> Are you on drugs? Peel an apple or chop garlic with scissors?
>>
>
> Honestly, I think a vegetable peeler would probably be a better option
> here. Using a paring knife to peel veggies is more hassle than it's
> worth. As far as garlic goes, I've always used my chef's knife. I
> know the standard wisdom is that a chef's knife and a paring knife are
> the two knifes everyone needs to start off with, but for whatever
> reason, I really don't find myself using my paring knife all that
> often. YMMV, I suppose.

At least your idea is within the realm of sanity. She's suggesting
scissors.
Right.

What do you use your paring knife for?
Lena

Invisible garlic. Can't be done with scissors or a paring knife. Back to
your room before the orderly notices you've gone missing.

"what do you use your paring knife for"?
"invisible garlic can't be done with scissors or a paring knife"

am I missing something here?

maybe you're the one who needs a nice cozy room.

My garlic gets done with either a food processor (for pizza, where the
garlic is done with the cheese), or using the serrated chef's knife --
which handles almost everything you'd want a paring knife to handle.

I'd give soemone a serrated chef's knife over a real one any day -- more
useful for more things. You only really need a non-serrated for cutting
meat.

Lena

Lena B Katz said:

Quoted message said:

~patches~ <[email hidden]> wrote:
I'd eliminate the veggie peeler as a paring knife does the same thing.
You almost need 2 spatulas - lg & sm - since the larger ones won't fit
into small jars. CI kind of iffy for a new cook unless they have some
experience with. The strainer could possibly be eliminated if you use the
lid of the pot to drain things like boiled potatoes or pasta.

why are you fitting spatulas into jars? and using the lid of the pot is
_another_ new thing for me!

I think we have some terminology problems here!

When I first saw strainer, I was thinking of that small screen thing with a
handle you might put over a jar or cup to strain gravy or something, not the
big metal thing for straining pasta, which I call a colander.

Then there's the spatula term. To me, it's that rubbery thing one uses in
baking to fold ingredients or scrap down the side of the bowl. One would
also use it to get things out of jars. That other thing I think I just call
a flipper or turner, like for flipping pancakes or burgers.

You just never know what the new cook is going to come home with using the
list generated here! ;-)

--
( #wff_ng_7# at #verizon# period #net# )

"Lena B Katz" <[email hidden]> wrote in message
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Quoted message said:

Doug Kanter said:

"Lena B Katz" <[email hidden]> wrote in message
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Quoted message said:

> frying pan

often not usable in apartment kitchens.

Are you on drugs? What would you cook scrambled eggs in? A paper cup in
the
microwave?

You're assuming I cook eggs.

There are hundreds of things that are best cooked in a frying pan.

Quoted message said:

And when they said frying pan, I'm thinking of something large, and flat
and bigger than a wok.

A pan that large is probably the LEAST likely size someone would use.

Quoted message said:

I'd probably suggest scrambling the eggs in a wok.

An omelette in a wok. Sure, Lena. Go take your meds.

Quoted message said:

Quoted message said:

Quoted message said:

> cookie sheet

both useful, but not necessary unless you like sweets.

Are you on drugs? What if someone wants to bake french fries, some fish,
etc?

again -- assuming oven. If we get the assumption of an oven, I'd say get
a cake pan and use it for everything (works for most things except
probably cookies).

These days, apartments without ovens are likely to be condemned, if the
city's doing its job.

Quoted message said:

Quoted message said:

Quoted message said:

> spatulas - lg & small, preferrably silicone

not really necessary, without casserole dishes or browniepans...

Are you on drugs? How would someone remove their baked fish from the
cookie
sheet?

spoon, maybe? Knife, maybe? I don't cook fish much. But it's not
something _necessary_ for a lot of basic cooking.

Then, forget commenting about it. Every kitchen needs at least one spatula,
preferably two or three in different shapes & sizes. You could flip pancakes
with a spoon if you lost your spatula, but to plan on doing it that way is
indicative of a sick mind.

Quoted message said:

Quoted message said:

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> toaster

not my bag of tea -- definitely not for the beginning cook.

Now I know you're on drugs. A beginning cook can't handle a toaster? Do
your
sitters know you've escaped your room and reached the keyboard again?

not can't handle. not needed. why give someone soemthing that's just
going to sit around not being used? it's like giving newbies a blender.
for a lot of people it becomes a waste of space.

All normal people like toast. If you have an electric oven, it'll take
longer for the broiler to warm up than it would for the toaster to do its
job.

Quoted message said:

Quoted message said:

Quoted message said:

> storage containers (recycled food jars with lids are free)

i prefer used coffee cans.

That's stupid. You don't store wet ingredients in metallic containers.

what wet ingredients don't you store in their store-bought containers?
you're right, i'd never recommend that for wet ingredients. it's just
that i don't store wet ingredients out of their "proper" containers.

Any wet ingredient which originated in a metal can should be moved to a
non-reactive (glass or plastic) container after being opened. Many canned
products state this right on the label, and the reason is obvious to anyone
with a working mind and pair of working eyes.

Quoted message said:

Quoted message said:

Quoted message said:

> That should get most new cooks cooking and I know a lot of the things
> listed are available at our local dollar store. Others could likely be
> found at a second hand store so very little money would be needed. Am
> I
> missing anything? Anyone else what to add to the list?

I prefer to keep "beginning cooks" stuff to an absolute minimum. Space
is
at a premium in an apt. to begin with.

You're stupid. Where is it written that beginning cooks are more likely
to
live in apartments?

most people i know live in apartments. most young people, who might be
interested in cooking, live in apartments. When you ask me to start
buying stuff for a beginning cook, i tend to assume they aren't your
12=year old. Does that make sense?

My son had better ideas about kitchen tools than you do when he was 6.

Doug Kanter said:

"~patches~" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

small saucepan
large saucepan with lid
frying pan
roasting pan - size based on household size

You can get by with just one pan for all 4 of these uses. When we had
no money, all I had was DH's mom's old cast iron pan. I used it for
everything, from frying to roasting in the oven to boiling on the stove
top, until I found a cast-off enamel saucepan. So I guess one saucepan
and one cast iron roaster/fryer is all one needs.

Quoted message said:

Quoted message said:

muffin tin
cookie sheet
spatulas - lg & small, preferrably silicone

The muffin tin is not necessary. Just one spatula is all one needs.

Quoted message said:

Quoted message said:

sharp chef's knife
paring knife

Again, just one knife is all someone needs. I cut everything with a
steak knife for years and even though I now have knives coming out the
wazoo, I still can't cut a tomato with anything else.
I'd also recommend a casserole or metal baking pan, and a pizza
pan. In a pinch the pizza pan can be used instead of a cookie sheet.
How basic are you talking here? Maybe I am not getting it.

Stacia

"Lena B Katz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"Lena B Katz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue, 21 Mar 2006, Doug Kanter wrote:

> "ewdotson" <[email hidden]> wrote in message
> news:[email hidden]...
>
>
>>>>> paring knife
>>>>
>>>> better to get kitchen skissors.
>>>
>>> Are you on drugs? Peel an apple or chop garlic with scissors?
>>>
>>
>> Honestly, I think a vegetable peeler would probably be a better option
>> here. Using a paring knife to peel veggies is more hassle than it's
>> worth. As far as garlic goes, I've always used my chef's knife. I
>> know the standard wisdom is that a chef's knife and a paring knife are
>> the two knifes everyone needs to start off with, but for whatever
>> reason, I really don't find myself using my paring knife all that
>> often. YMMV, I suppose.
>
> At least your idea is within the realm of sanity. She's suggesting
> scissors.
> Right.

What do you use your paring knife for?
Lena

Invisible garlic. Can't be done with scissors or a paring knife. Back to
your room before the orderly notices you've gone missing.

"what do you use your paring knife for"?
"invisible garlic can't be done with scissors or a paring knife"

am I missing something here?

Yes. You're missing cooking skills and any semblance of consciousness. You
probably use screwdrivers as pry tools, too.

Glitter Ninja said:

Believe it or not, Dr Freud, this is not the first time I've seen this
particular typo.

heh heh....

I know, I caught it after the fact. Senior moment. 😉

nb

Lena B Katz said:

What do you use your paring knife for?

The last three uses or so for mine were -- opening a package of corned
beef, opening th3e spicesn inside the corned beef, and opening a bag of
dried potato flakes.

for me, scissors work better.

I use my paring knife for peeling things, but usually prefer my vegetable
peeler. But I also use it for cutting things, and end up cutting my potatoes
with my paring knife into cubes after using the vegetable peeler. I cut all
kinds of things with the paring knife that are small.

I actually have a set of knives of similar blade profiles, just different
sizes. They are 4", 6", 8" and 12". The paring knife is the shorty. I might
use it for cutting up scallions, mushrooms, or garlic. At the other extreme,
last night I used my 12" to chop up large quantities of left over New
England Boiled Dinner to make hash out of it. Depends on the size of the job
which length knife I get out.

--
( #wff_ng_7# at #verizon# period #net# )

~patches~ said:

They turned out not to be original Fiestaware but I like them anyway.

You're probably better off. Some of that older stuff is *HOT*!

http://www.dangerouslaboratories.org/rglass.html

I've got some older stuff, McCoy med and large mixing bowls. They
look nice, but they weigh half a ton each and it's just so much easier
using restaurant grade SS bowls.

nb

Doug Kanter said:

"Lena B Katz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"Lena B Katz" <[email hidden]> wrote in message
news:[email hidden]...

>> frying pan
>
> often not usable in apartment kitchens.

Are you on drugs? What would you cook scrambled eggs in? A paper cup in
the
microwave?

You're assuming I cook eggs.

There are hundreds of things that are best cooked in a frying pan.

probably. since i don't make many of them, i wouldn't know.

Quoted message said:

Quoted message said:

And when they said frying pan, I'm thinking of something large, and flat
and bigger than a wok.

A pan that large is probably the LEAST likely size someone would use.

then we're talking about two different things. I think what you're
talking about is a skillet -- and while i certainly wouldn't call it
necessary (no more than a cauldron is...) i'd put it high on the list of
"non-essentials".

Quoted message said:

Quoted message said:

Quoted message said:

>> cookie sheet
>
> both useful, but not necessary unless you like sweets.

Are you on drugs? What if someone wants to bake french fries, some fish,
etc?

again -- assuming oven. If we get the assumption of an oven, I'd say get
a cake pan and use it for everything (works for most things except
probably cookies).

These days, apartments without ovens are likely to be condemned, if the
city's doing its job.

when was the last time you shopped for an apartment? A working,
functional stove can be hard to find. Particularly if your apartment
happens to be a dorm room, or a suite with a communal stove -- in which
case cooking in the oven is far harder than grabbing a spare unit for some
soup.

Quoted message said:

Quoted message said:

Quoted message said:

>> spatulas - lg & small, preferrably silicone
>
> not really necessary, without casserole dishes or browniepans...

Are you on drugs? How would someone remove their baked fish from the
cookie
sheet?

spoon, maybe? Knife, maybe? I don't cook fish much. But it's not
something _necessary_ for a lot of basic cooking.

Then, forget commenting about it. Every kitchen needs at least one spatula,
preferably two or three in different shapes & sizes. You could flip pancakes
with a spoon if you lost your spatula, but to plan on doing it that way is
indicative of a sick mind.

Indeed. This says something more about the frequency of how often i make
pancakes, than how necessary it is for a kitchen.

Quoted message said:

Quoted message said:

Quoted message said:

>> toaster
>
> not my bag of tea -- definitely not for the beginning cook.

Now I know you're on drugs. A beginning cook can't handle a toaster? Do
your
sitters know you've escaped your room and reached the keyboard again?

not can't handle. not needed. why give someone soemthing that's just
going to sit around not being used? it's like giving newbies a blender.
for a lot of people it becomes a waste of space.

All normal people like toast. If you have an electric oven, it'll take
longer for the broiler to warm up than it would for the toaster to do its
job.

again, toaster isn't necessary. it may be a fun toy -- but don't get me
one just because.

Quoted message said:

Quoted message said:

Quoted message said:

>> storage containers (recycled food jars with lids are free)
>
> i prefer used coffee cans.

That's stupid. You don't store wet ingredients in metallic containers.

what wet ingredients don't you store in their store-bought containers?
you're right, i'd never recommend that for wet ingredients. it's just
that i don't store wet ingredients out of their "proper" containers.

Any wet ingredient which originated in a metal can should be moved to a
non-reactive (glass or plastic) container after being opened. Many canned
products state this right on the label, and the reason is obvious to anyone
with a working mind and pair of working eyes.

But... then you're missing the vital nutrients! (thinking of spinach
here... it doesn't get that much iron _naturally_).

I don't buy big volume cans of anything. but yeah, if I did (and if you'd
expect the beginning cook to), I'd want something that isn't metal.

Lena

wff_ng_7 said:

"~patches~" <[email hidden]> wrote in message

Quoted message said:

I have a lot more than the following list but I thought a basic list of
kitchen equipment for new cooks might be helpful.

small saucepan

....

Quoted message said:

storage containers (recycled food jars with lids are free)

That should get most new cooks cooking and I know a lot of the things
listed are available at our local dollar store. Others could likely be
found at a second hand store so very little money would be needed. Am I
missing anything? Anyone else what to add to the list?

Things I've had since first starting out that proved very useful are:
- large two tined fork
- large slotted spoon

These were often packaged in a set with a metal spatula and a large spoon,
which otherwise appear or your list or have been suggested. I guess the
spoons and spatulas could be metal or plastic, but the fork is always metal,
isn't it.

Nope. I had one that came as a set of cooking utensils. It was heavy
plastic.

Lena B Katz said:

Doug Kanter said:

"ewdotson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

>>> paring knife
>>
>>
>> better to get kitchen skissors.
>
>
> Are you on drugs? Peel an apple or chop garlic with scissors?
>

Honestly, I think a vegetable peeler would probably be a better option
here. Using a paring knife to peel veggies is more hassle than it's
worth. As far as garlic goes, I've always used my chef's knife. I
know the standard wisdom is that a chef's knife and a paring knife are
the two knifes everyone needs to start off with, but for whatever
reason, I really don't find myself using my paring knife all that
often. YMMV, I suppose.

At least your idea is within the realm of sanity. She's suggesting
scissors.
Right.

What do you use your paring knife for?

You don't want to know that but I have one I use for cleaning my nails
😉 TMI My good paring knife is used for peeling vegetables. I find it
easier to use than a veggie peeler. I also like a paring knife for
opening fish bellies when cleaning them. I use a filet knife for the
rest of cleaning fish and for fileting. We have a safety cutter for
opening bags of milk.

Quoted message said:

The last three uses or so for mine were -- opening a package of corned
beef, opening th3e spicesn inside the corned beef, and opening a bag of
dried potato flakes.

for me, scissors work better.

I use kitchen scissors for opening packages like vacuum sealed bags,
never a knife. I use kitchen shears for cutting meats, string off of
bound meats, and cutting fish or poultry.

Quoted message said:

Lena

In article <[email hidden]>,

~patches~ said:

Quoted message said:

Quoted message said:

That should get most new cooks cooking and I know a lot of the things
listed are available at our local dollar store. Others could likely be
found at a second hand store so very little money would be needed. Am I
missing anything? Anyone else what to add to the list?

Soup Ladle
Veggie peeler
Cork screw
Splatter lid for pans
Stock Pot (but the sauce pan will work for small amounts in a pinch)

For most stuff I cook, I'd leave out the measuring cups and spoons as
essential unless you are planning on baking. :-)

To me, a pressure cooker has become essential for saving electricity but
is not essential.

This is a me too! I love my pressure cookers and wonder how I ever did
without the pressure canner. I'm sold on them. Unfortunately they are
are higher ticket item and would likely tend to scare a lot of new cookers.

Indeed. About $60.00 for a good SS one.

Quoted message said:

Quoted message said:

If we are talking bare bones for the poor, the muffin tin can also be
tossed out. Biscuits can be made on a cookie sheet or a CI skillet can
be put in the oven and used for that.

The reason for the muffin tin - I make muffins a lot more than biscuits
and quite often we have muffins for breakfast. Even if not made from
scratch, muffin mix is relatively cheap and certainly a lot cheaper than
the muffins sold in the doughnut shops. For the price of one muffin
there, someone stretching their food dollars could make 6 or more.

Quoted message said:

A good CI skillet can also substitute for a roasting pan so you can toss
that too.

The stirring spoon can be used in place of a ladel so I'll exempt that.

What would you consider bare bones essentials for someone that has a
limited amount of money?

CI skillet
one good spatula
one good medium sized saucepan with lid
Two good knives. One cutting and one paring
Can opener
Veggie peeler
Strainer
Serving/stirring spoon

I'd eliminate the veggie peeler as a paring knife does the same thing.

Very true...
I just personally get thinner peelings with one and they are cheap.

Quoted message said:

You almost need 2 spatulas - lg & sm - since the larger ones won't fit
into small jars.

I use spoons for small jars, but that's just me. ;-)
I use spatulas mainly for spreading and flipping.

Quoted message said:

CI kind of iffy for a new cook unless they have some
experience with.

Oh I dunno... Most other pans won't work in the oven and even if you
don't have it properly seasoned, it can soak clean.

And the dogs can help. <G>

CI tends to season on it's own with use/abuse.

Quoted message said:

The strainer could possibly be eliminated if you use
the lid of the pot to drain things like boiled potatoes or pasta.

Yeah! Especially if you have a cheap pasta pot with a strainer lid.
Personally, I'd have a lot of trouble without a strainer. I use it for a
LOT of things!

Pasta pots are cool as they can do triple duty. Pasta/boiling in
general, making stock and as a sauce pan.

Quoted message said:

Quoted message said:

I think I could get by on that. :-)

Those are the tools I use the most frequently.

The tools I use most frequently really differ from yours but this list
would get someone started.

I never thought much about muffin tins but thinking about the price of
boxed muffin (and cornbread) mixes, you are right.

I'm too used to low carbing so I don't think of things like that. <G>
I don't even eat pasta at all anymore, but do still eat high fiber rices.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Lena B Katz said:

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
~patches~ <[email hidden]> wrote:

> I have a lot more than the following list but I thought a basic list of
> kitchen equipment for new cooks might be helpful.
>
> small saucepan
> large saucepan with lid
> frying pan
> roasting pan - size based on household size
> muffin tin
> cookie sheet
> spatulas - lg & small, preferrably silicone
> sharp chef's knife
> paring knife
> manual can opener
> toaster
> strainer
> lg spoon for stirring
> measuring cups
> measuring spoons
> storage containers (recycled food jars with lids are free)
>
> That should get most new cooks cooking and I know a lot of the things
> listed are available at our local dollar store. Others could likely be
> found at a second hand store so very little money would be needed. Am I
> missing anything? Anyone else what to add to the list?
>

Soup Ladle
Veggie peeler
Cork screw
Splatter lid for pans
Stock Pot (but the sauce pan will work for small amounts in a pinch)

For most stuff I cook, I'd leave out the measuring cups and spoons as
essential unless you are planning on baking. :-)

To me, a pressure cooker has become essential for saving electricity but
is not essential.

This is a me too! I love my pressure cookers and wonder how I ever did
without the pressure canner. I'm sold on them. Unfortunately they are are
higher ticket item and would likely tend to scare a lot of new cookers.

Quoted message said:

If we are talking bare bones for the poor, the muffin tin can also be
tossed out. Biscuits can be made on a cookie sheet or a CI skillet can be
put in the oven and used for that.

The reason for the muffin tin - I make muffins a lot more than biscuits and
quite often we have muffins for breakfast. Even if not made from scratch,
muffin mix is relatively cheap and certainly a lot cheaper than the muffins
sold in the doughnut shops. For the price of one muffin there, someone
stretching their food dollars could make 6 or more.

Quoted message said:

A good CI skillet can also substitute for a roasting pan so you can toss
that too.

The stirring spoon can be used in place of a ladel so I'll exempt that.

What would you consider bare bones essentials for someone that has a
limited amount of money?

CI skillet
one good spatula
one good medium sized saucepan with lid
Two good knives. One cutting and one paring
Can opener
Veggie peeler
Strainer
Serving/stirring spoon

I'd eliminate the veggie peeler as a paring knife does the same thing. You
almost need 2 spatulas - lg & sm - since the larger ones won't fit into
small
jars. CI kind of iffy for a new cook unless they have some experience
with.
The strainer could possibly be eliminated if you use the lid of the pot to
drain things like boiled potatoes or pasta.

why are you fitting spatulas into jars? and using the lid of the pot is
_another_ new thing for me!

Lena

Oh you can carefully drain stuff out of a pan using the lid to hold,
say, boiled potatoes in place. Pasta would be trickier but it can be
done with care.

I use spoons for jars, but that's just me. ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Lena B Katz wrote:

<snip>

Quoted message said:

Quoted message said:

I'd eliminate the veggie peeler as a paring knife does the same thing.
You almost need 2 spatulas - lg & sm - since the larger ones won't fit
into small jars. CI kind of iffy for a new cook unless they have some
experience with. The strainer could possibly be eliminated if you use
the lid of the pot to drain things like boiled potatoes or pasta.

why are you fitting spatulas into jars? and using the lid of the pot is
_another_ new thing for me!

Being a frugal cook I want every drop out of my jars. Since I do a lot
of home canning and some of that is sauces canned in small jars, a small
spatula is a must. If you buy any of the smaller containers of food in
the stores too, you really need that small spatula. The bigger ones
won't fit. I can't remember where I learned the trick using the lid but
that's how we have always drained boild potatoes and it does work for
pasta as well as other veggies.

Quoted message said:

Lena

In article <[email hidden]>,

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

ewdotson said:

>That's stupid. You don't store wet ingredients in metallic containers.

Yours is better, and in fact economical, but realistically, I think
most people are going to wind up using generic tupperware type dishes
anyways. I know, we're trying to keep the costs down here, but most
people I've known would go ahead and make the arguably unnecessary
expense anyways. I know I certainly did.

I'm seriously liking those disposable plastic storage containers made by
ziplock and glad. ;-)

I like these too especially for freezing things. I haven't had much
luck with the generic ones so tend to stick to brand names and like my
mason jars, my kids know they best return them if they want refills!

Ooh I'm scared to freeze in glass! <G>
And I also stick with the name brands for the disposable containers,
except I've totally given up on Rubbermade. But those are not disposable.

And they leak. Always.

For that stock I made, that as thick as it was can just go into a
generic ziplock bag.

Quoted message said:

Quoted message said:

Great thread Patches!

Thanks 🙂

:-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Doug Kanter said:

These days, apartments without ovens are likely to be condemned, if the
city's doing its job.

Don't count on it...... :-(

You must not get around much.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Doug Kanter said:

Then, forget commenting about it. Every kitchen needs at least one spatula,
preferably two or three in different shapes & sizes. You could flip pancakes
with a spoon if you lost your spatula, but to plan on doing it that way is
indicative of a sick mind.

You've obviously also never been poor and had to improvise.

I put myself thru college on a salary of $600.00 per month.

And that was paying tuition, books and efficiency apt. rent.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Doug Kanter said:

All normal people like toast. If you have an electric oven, it'll take
longer for the broiler to warm up than it would for the toaster to do its
job.

Except that a toaster is only good for ONE thing!

When I was in college, I did not own a toaster but did own a toaster
oven... It was good for a much wider range of foods.

And burned less power than the stove/oven.

Versatility rulz when you are living on a shoestring.

Hell, I even did my term papers on an old electric typewriter.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson