KITCHEN STUFF

I REPEAT, CAST IRON IS HOW I GO. YOU NEVER
WASH IT, YOU JUST WIPE OUT AND BOIL SOME
WATER IN IT, SCRAPING IF NECESSARY. YOU
THEN RUB IT ALL OVER WITH OIL AND HEAT
UNTILL YOU SEE A LITTLE SMOKE. SPRAY OIL
WORKS REALLY WELL WITH CAST IRON AND
WIPING DOWN IS WHAT YOU MOSTLY HAVE
TO DO AFTER USE. THERE IS ONE LITTLE
NON-STICK SAUCE PAN I USE TO SCRAMBLE
EGGS WITH A WOODEN SPOON. I LIKE TO USE
STAINLESS STEEL, ALSO...NO NON-STICK.

A FOOD PROCESSOR IS ESSENTIAL, IF YOU ARE
TO PRODUCE YOUR BEST FOODS AND SAUCES.
MINE IS OLD AN LIVELY AS EVER. THIS THING
HAS ENABLED THE HOME COOK TO PERFORM
AS A GORMET COOK IN NO TIME.

A BIG OLD STOCK POT IS NECESSARY FOR GOOD
BLANCHING (THE MORE WATER, THE MORE
EFFICIENTLY YOU WILL CORRECTLY BLANCH)
AND FOR MAKING CHICKEN SOUP AND STOCKS.
THE HANDY ASIAN "SPIDER" GRABS THE FOOD
QUICKLY OUT OF THE LIQUID, DRAINING AT THE
SAME TIME.

I LOVE KNIVES!! THERE IS ONE FOR EVERY PURPOSE.
THE CARBON STEEL IS MY FAVORITE, BECAUSE IT
DOES'NT BEND AND YOU CAN SHARPEN IT WITH A
WHET STONE AND OIL (FROM THE HARDWARE STORE)
IN ART SCHOOL, A FRIEND OF MINE USED THE SAME
EXACTO BLADE ALL YEAR BY SHARPENING IT. I
NEVER WENT THAT FAR. A GOOD SERRATED KNIFE
IS ESSENTIAL...NOT TOO COURSE, THOUGH. A FINER
TOOTH IS BEST. IT CUTS CELERY AND SUCH.