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(ThinkGeek)   Fark Food Thread: Aside from knives and cooking vessels, what are some of your 'go to' kitchen utensils? What is notable about them that other Farkers should consider over similar utensils? Does the form matter as much as the function?   (thinkgeek.com) divider line 329
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1560 clicks; posted to Main » on 29 May 2014 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-05-29 06:00:50 PM  
My go to kitchen utensil is my wife
 
2014-05-29 06:02:29 PM  

SFSailor: generalDisdain: It slices meats, cheeses and vegetables, and is indispensable for dismembering bodies:

I'm toying with getting something like that -- how often do you use it?  Do you find it worth the large amount of space it takes up?
Is a home-grade one more trouble than it's worth, in the "don't bother if you don't want to spend $500-1000 on a commercial one" way?
Homemade bacon, roast beef, smoked meats all seem like good (if thin) reasons to get one....
Curious!


It does take up a lot of space (and it's heavy as hell), but we have a place to store it when it's not in use. I would say it's worth it because we make our own roasts, corned beef, pastrami, etc...
It's a commercial-grade slicer with a 10" blade. I scored it off of craigslist for $75, (not $750, $75...)
I honestly wouldn't even consider a non-commercial model now, for obvious reasons.
Perhaps someone else in this thread has experience with non-commercial meat slicers, and can give some additional information.
 
2014-05-29 06:02:52 PM  

SpacemanSpoof: Instant hot-water spout on my sink - we go through literally gallons of tea in a month, and who wants to wait for water to boil?  Also handy for instant oatmeal, heating baby bottles, and many other uses


Jealous.  I microwave a large cup for 4ish minutes 3-4 times a day, but I want one of those.  Do you find it adds much to your electricity bill?

exvaxman: Ceramic kamaodo.


One better:  Chargriller Akorn $300 from Lowe's, with ~$20 in mods.  (a) If you tip it over, it doesn't explode like the ceramics, (b) the surface stays cool(ish) to the touch, unlike ceramics that eventually heat soak.  Oh, and (c) $1000+ left over for meat to put in it!

Just got mine and *love* it, after getting sick of fighting with a cheapie offset and the Duo consuming so much charcoal in indirect mode.  First, somewhat random, roast pork that came out was *eye*opening*.  Still learning, though.

mattador: Love my enameled cast iron dutch oven, but rarely use it (the wife doesn't like trying to clean it).


Acquire One Step cleaning powder.  Soak in hot water + One Step overnight.  Et voila, clean pan.  Initially needed for homebrew cleaning, but it comes in handy all over the kitchen!

(Oh, yeah, another one:  A basement full of homebrew gear, but the best addition to the collection was the plastic carboys.)


thisisarepeat: I have been suspiciously eye balling pressure smokers for a couple years.  Are they as magical as they look?


If you mean kamados like the Big Green Egg / Akorn / etc, YES, at least in my month-ish of ownership so far.  There's a learning curve, and they're VERY different from "how you used to do it," so do your homework, but... after years of hearing BGE cultists go on and on to unbelievable lengths, figuring they told themselves lies to justify $1000+ for a grill, I broke down and bought the Chargriller knock off.  It. Is. Awesome.

But do your homework (I'd suggest some sites, but don't know if that's kosher on Fark... so google for some forums or EIP), and if you like **lots** of smoke flavor in low-and-slow cooking, you might be disappointed -- rumor has it that they might not get smoky enough for some, but I haven't had the problem yet, and I like *lots* of smoke.   So, you might be disappointed... but probably won't be.

The truly shocking thing is how little charcoal it uses.  It is *awesome*.

Telephone Sanitizer Second Class: Yup.  Couldn't live without my Kitchen Aid for making bread and grinding meat, but after trying to use the sausage stuffer a couple of times I gave up and bought one of these:


Drat.  Beat me by 2 minutes.  That's what I get for blathering on.  LOVE my LEM stuffer.  The KA attachment is a horrible thing sent from the pits of hell.

And go ahead and get yourself the HF grinder for $50.  It's way better than the KA and fighting with a "jack of all trades" tool instead of getting the task-specific tool.
 
2014-05-29 06:02:54 PM  
Not that it's a necessity or my favorite tool but box graters are a thing of the past now that I discovered this  http://www.ikea.com/us/en/catalog/products/50153180/#
No more slipping and taking a bit of knuckle off, grates right into its own bowl, and it's easier to clean.
 
2014-05-29 06:06:42 PM  

generalDisdain: It's a commercial-grade slicer with a 10" blade. I scored it off of craigslist for $75, (not $750, $75...)


Holy balls!  $75?  I'll give ya' a hunnert for it... : )

Nice find!  I'm definitely kinda-sorta looking, but haven't seen one less than $400-500 and am hesitant at that price.  I mean, that's a -lot- of pork for sausage and/or smoking!  But, $75?  No brainer.  Lucky bastid.

Also on the CL restaurant-gear hunt:  One of those dealieos they use in SF taquerias to *whoosh*whoooosh* steam your tortilla before heading down the burrito-makin' line.  Just cuz.

Damn, I may now have to up my CL game for a slicer.....
 
2014-05-29 06:07:11 PM  
dyozopqfp8ikx.cloudfront.netCould not live without this.
 
2014-05-29 06:10:03 PM  

softshoes: flucto: peacheslatour: Osterizer blender

I know a Vitamix isn't cheap, but you'd never, ever Osterize again once you had one.

+1 My ex listed it on her side of the property settlement, non-negotiable. Finally got one of my own but I had to sell one of my kids to raise the money.


Thats what happened to my marble mortar and pestle, Its been almost a decade and I havent replaced it, so meh.  It could have been a lot worse she wanted me to take her shiatty little Saluki and keep MY Dane.  I have unfortunately had to replace the Great  Dane.  Danes are also great kitchen utensils if you dont have a garbage disposal / mind entire meals disappearing from the counter in the time it takes to take a piss.
 
2014-05-29 06:14:42 PM  

oldfarthenry: I've gone "Luddite" and only use sharp rocks & logs.


Sure.
If you want to cut corners.

I prefer to use blunt rocks and mash food on a flat surface.
I then gather my own wood.
Which I light by flint stone or friction bow.
 
2014-05-29 06:16:27 PM  

buckler: I picked up a Thai "Kiwi" brand cleaver for about $4.00....


This. The Kiwi paring knife is also great.

Here's a link to 'The Wok Shop' 's Kiwi blades (I have B and F).

Love their Woks (and prices), and they were very nice.

                         ***********************

Here's an Amazon link to a Potato Ricer. a whopping $14.95, makes great mashed potatoes and very easy to clean.

On the more expensive end, love our Kuhn Rikon 2.5L Pressure cooker - It's tiny, (a frying pan really), with ridged bottom. It browns stuff down nicely, then pop the top on and cut your cooking time significantly. Again it is expensive but we've had ours for over a decade and haven't even had to replace the gasket. (wife using it to make rice atm).

You'll still need a bigger pressure cooker for other tasks; here's the best quick Google search of a combo deal that I could find - the steaming trivet is very useful
 
2014-05-29 06:17:26 PM  

thisisarepeat: you dont have a garbage disposal / mind entire meals disappearing from the counter in the time it takes to take a piss.


< pets my 50#, can't quite reach the counter and has been trained not to try, chow mix >

And to think I was considering / hunting for a Newf to rescue.  Danes sure seem to be great dogs, though!

Also for the list, come to think of it:  Not sure it's a kitchen implement, but I *could*not*live* without sparkling water on tap.  Haven't bought a soda, or bottle of spendy-water, since the day it went in.  Love it so much that's worth reducing the number of homebrews on tap to have it.

Oh, yeah, kegerator, too, but that's in the sportsbar/living room... does that count?
 
2014-05-29 06:17:47 PM  

LeroyBourne: [lh4.ggpht.com image 850x638]
If you've spent any amount of time in a restaurant and have knife skills I highly recommend Japanese steel over everything else. It holds its' blade better, it's so light, and when it does get dull is very easy to sharpen.


WANT
That looks like Damascus steel...which is partly the reason for my WANT.

Mostly it's because sharp knives are such a joy to use.
Dull ones (besides being unsafe) are a pain in the wazoo (or wherever the blade hits when it slips).
 
2014-05-29 06:18:24 PM  
A half-way decent chef's knife, chopping boards, and a meat thermometer. I've got a pretty bare bones kitchen.

But I'm getting a new cast iron pan after we move.
 
2014-05-29 06:18:32 PM  

SFSailor: SpacemanSpoof: Instant hot-water spout on my sink - we go through literally gallons of tea in a month, and who wants to wait for water to boil?  Also handy for instant oatmeal, heating baby bottles, and many other uses

Jealous.  I microwave a large cup for 4ish minutes 3-4 times a day, but I want one of those.  Do you find it adds much to your electricity bill?

exvaxman: Ceramic kamaodo.

One better:  Chargriller Akorn $300 from Lowe's, with ~$20 in mods.  (a) If you tip it over, it doesn't explode like the ceramics, (b) the surface stays cool(ish) to the touch, unlike ceramics that eventually heat soak.  Oh, and (c) $1000+ left over for meat to put in it!

Just got mine and *love* it, after getting sick of fighting with a cheapie offset and the Duo consuming so much charcoal in indirect mode.  First, somewhat random, roast pork that came out was *eye*opening*.  Still learning, though.

mattador: Love my enameled cast iron dutch oven, but rarely use it (the wife doesn't like trying to clean it).

Acquire One Step cleaning powder.  Soak in hot water + One Step overnight.  Et voila, clean pan.  Initially needed for homebrew cleaning, but it comes in handy all over the kitchen!

(Oh, yeah, another one:  A basement full of homebrew gear, but the best addition to the collection was the plastic carboys.)


thisisarepeat: I have been suspiciously eye balling pressure smokers for a couple years.  Are they as magical as they look?

If you mean kamados like the Big Green Egg / Akorn / etc, YES, at least in my month-ish of ownership so far.  There's a learning curve, and they're VERY different from "how you used to do it," so do your homework, but... after years of hearing BGE cultists go on and on to unbelievable lengths, figuring they told themselves lies to justify $1000+ for a grill, I broke down and bought the Chargriller knock off.  It. Is. Awesome.

But do your homework (I'd suggest some sites, but don't know if that's kosher on Fark... so google for some forums or EI ...


I was talking about the little counter top ones that look like pressure cookers.    I would love a big green egg, but I'm afraid I wouldn't like the feeling I would get staring at it through the back door while rolling pennies for gas (said the dipshiat with a bottle of Crown Royal XR in the pantry).
 
2014-05-29 06:19:27 PM  

Ego edo infantia cattus: [justinsomnia.org image 800x533]

cooking chopsticks are biatchin'.

Mine are hollow aluminum.


I do hope they've got insulated handles.  Or you have thick callouses.
 
2014-05-29 06:20:33 PM  
You know I sort of regret not registering for good kitchen knives when I got married.
 
2014-05-29 06:20:33 PM  
ninja bullet for grinding fresh roasted coffee beans
an original Poppery for roasting coffee beans 1/2 cup at a time (I like coffee but not a lot of it so I keep it cheap)
sprouting lids that fit over quart and 2 quart canning jars
cheese molds for making cheese out of homemade yogurt
wide mouth plastic funnel that fits wide and narrow mouth canning jars for making fermented cabbage
and currently the most important thing is my beer fermenter. yes.
 
2014-05-29 06:21:00 PM  
Use long chopsticks instead of tongs. Use regular chopsticks as reusable coffee stirrers.
 
2014-05-29 06:22:22 PM  
I have purchased four different garlic presses until I found one that I liked...and interestingly enough, it was just a cheap one that I found at Publix

/small delicate hands, so I need one that curves nicely in my palm
 
2014-05-29 06:22:43 PM  

thisisarepeat: Yes you need a separate stuffer, I use the vertical press, it works great. I use a seperate grinder as well because I make 50lb batches.


I have a the separate KA stuffer for the kitchen aid and it is useless. I also have a 10 pound canister stuffer that cranks out feet at a time. The grinder on the KA is ok, especially after you figure out how to sharpen the blades.
 
2014-05-29 06:25:06 PM  

DRTFA: I have two novelty cutting boards- one in the shape of Colorado and one in the shape of Hawaii.

/I use the Colorado cutting board a lot more than the Hawaii board.
//It takes too long to assmble the islands in the right order prior to using them.
///You'd think the Big Island would be the go-to island, but no.  Molokai.


Well of course it is.

imgcdn.geocaching.com
 
2014-05-29 06:25:32 PM  

Telephone Sanitizer Second Class: Yup. Couldn't live without my Kitchen Aid for making bread and grinding meat, but after trying to use the sausage stuffer a couple of times I gave up and bought one of these:

cdn.lemproducts.com

Now I use the Kitchen Aid to make the sausage and the LEM to stuff it into casings and life is good.

Mmmmmm...sausage.


yeah baby. I have the same thing and I love it. I randomly wake up and night and think about going down to make sausage. Can't believe how good it comes out. shiat now I have to go make some.
 
2014-05-29 06:25:51 PM  

Private_Citizen: cgraves67: Private_Citizen: Apple slicer. If you like apples, you want one of these:

We use ours for pears also and I even managed to wedge a pineapple too.

Wow! How hard did you have to push to get it through a pineapple?


Hard enough that I wouldn't do it again. Getting down the first few inches was easy, but the core widens towards the end and that is harder. I recall that I had to grip the cutting board with my fingers and push the wedges towards it with my thumbs.
 
2014-05-29 06:25:56 PM  
Alton covered his favorite countertop items in this weeks podcast (at 16:30):

http://www.nerdist.com/pepisode/the-alton-browncast-47-mailbag-grab-b a g/
 
2014-05-29 06:27:02 PM  

softshoes: +1 My ex listed it on her side of the property settlement, non-negotiable


THAT BIATCH/DICK. I am totally on your side on this one. Solidarity, brother/sister
 
2014-05-29 06:27:02 PM  

meanassian: As stupid as it is, this is one of my favorite little gadgets.  especially for making things like hollandaise.  Love me some Eggs Benedict.

[cdn.thisiswhatiwant.com image 228x500]


I see that it's a "butter cutter," but what does it actually do?  Slice butter into pats or something?  I'm honestly asking - I've never seen a gadget like this.
 
2014-05-29 06:27:45 PM  

tiamet4: I have an irrational love of wooden spoons. I use them for pretty much anything that doesn't strongly require another type of stirring or scooping utensil. I'm not sure why cooking and baking is more enjoyable/good tastes better when I use a wooden spoon but it does!

Also my Kitchenaid mixer and microplane zester.


I likes wooden spoons, too.
They don't scratch expensive 'non-stick' surfaces, don't melt at high heats, don't react with acid/alkaline foods and produce weird flavors...and there's just something about a wooden spoon that makes things BETTER.
 
2014-05-29 06:28:12 PM  
az163874.vo.msecnd.net One of these if you want to make your own fries or onion rings or just about any sliced food.

www.chefdepot.net
And a pair of these so you don't turn your fingers into french fries.
 
2014-05-29 06:28:18 PM  

DjangoStonereaver: Believe me, form matters in the kitchen:

[1.bp.blogspot.com image 575x780]


OOH! A sandwich maker!
 
2014-05-29 06:29:47 PM  

generalDisdain: SFSailor: generalDisdain: It slices meats, cheeses and vegetables, and is indispensable for dismembering bodies:

I'm toying with getting something like that -- how often do you use it?  Do you find it worth the large amount of space it takes up?
Is a home-grade one more trouble than it's worth, in the "don't bother if you don't want to spend $500-1000 on a commercial one" way?
Homemade bacon, roast beef, smoked meats all seem like good (if thin) reasons to get one....
Curious!

It does take up a lot of space (and it's heavy as hell), but we have a place to store it when it's not in use. I would say it's worth it because we make our own roasts, corned beef, pastrami, etc...
It's a commercial-grade slicer with a 10" blade. I scored it off of craigslist for $75, (not $750, $75...)
I honestly wouldn't even consider a non-commercial model now, for obvious reasons.
Perhaps someone else in this thread has experience with non-commercial meat slicers, and can give some additional information.


Oh man, I wish we had a place to store a commercial slicer, but our kitchen is small and already packed to the gills.  The only place I could think to put it would be in our garage.  I already keep a big stock pot and wok out there because they take up too much room otherwise.  But the garage is detached, and I can't imagine muscling something that bulky and heavy up the stairs and through the back door every time we wanted to use it.
 
2014-05-29 06:29:59 PM  

flucto: Gadgets I would not live without:

Vitamix
Kitchenaid mixer
meat grinder
stick blender
heavy duty masher
big-ass enameled cast iron pots with lids
pastry bags


I like you
 
2014-05-29 06:31:09 PM  

TommyJReed: [az163874.vo.msecnd.net image 800x800] One of these if you want to make your own fries or onion rings or just about any sliced food.

[www.chefdepot.net image 454x250]
And a pair of these so you don't turn your fingers into french fries.


The nice thing about mandolins / v-slicers is that they can be had on the cheap and if you are making things like onion soup they make quick work of the prep.
 
2014-05-29 06:33:02 PM  

Epic Fap Session: [www.4thegrill.com image 300x300]

Quicker than marinating

[toolwizard.com image 350x261]

They make me feel like the Wolverine when I BBQ.


I have a couple of 60cc feeding syringes and a spinal tap needle that makes for easy and delicious marinade injection.


Try mixing palm sugar, orange juice/apple juice/chardonnay, some sage, some meat tenderizer and reduce. Strain it well, inject into your chicken/turkey and cook at 300F until done. Amazing tasty and tender poultry
 
2014-05-29 06:33:11 PM  

thisisarepeat: I was talking about the little counter top ones that look like pressure cookers.    I would love a big green egg, but I'm afraid I wouldn't like the feeling I would get staring at it through the back door while rolling pennies for gas (said the dipshiat with a bottle of Crown Royal XR in the pantry).


And now you've given me something to Google.  Never heard of such a thing, but I imagine a countertop smoker could be quite handy in the winter.  Hmmm.

Fark the BGE.  Save up the $300 for an Akorn, or keep an eye out for sales -- there's rumor / report of seeing them < $200 from time to time.  And it pro'ly won't be too long until they're cheap in the CL secondary market with dumbasses buying them, thinking they cook like a Webber, and hating the results, then selling at a fire-sale price to get rid of it.

Heck, over a long enough time horizon, the thing will pay for itself in saved charcoal from how incredibly efficient they are, and the almost-unbelievable ability to kill a fire in minutes.
 
2014-05-29 06:35:47 PM  

flucto: thisisarepeat: Absolutely, that thing does everything, it has a power takeoff on the front that you can rig to run a lot of otherwise manual tools like meat mixers for making sausage. I call it my kitchen tractor.

The sausage stuffer for the Kitchen Aid is close to useless. I many of the other attachments but that one is way too much pain to bother.


The meat grinder is wonderful, though!

My indispensable:

Kitchen Aid
immersion blender
crock pot
electric kettle
 
2014-05-29 06:36:36 PM  

Lee451: Try mixing palm sugar, orange juice/apple juice/chardonnay, some sage, some meat tenderizer and reduce bacon fat. Strain it well, inject into your chicken/turkey brisket and cook smoke at 300F 225-250F until done. Amazing tasty and tender poultry actual food.


FTFM, YMMV. : )
 
2014-05-29 06:36:50 PM  

Zul the Magnificent: Purelilac: Headline said not vessels, but I adore my cast iron and enameled cast iron cookware.

I would shrivel up and die without my big cast-iron wok.


I thought I was the only one who went cast-iron for my wok.  I haul that thing out almost weekly for SFR (Stir-Fried-Random).  It used to be my go-to for deep frying until I got the enameled cast iron pot.

As far as my "can't live without" list?

Kitchen-Aid mixer
Food processor
Regular bulb whisk
SIlicone sauce whisk
Silicone-tipped spring-loaded tongs, in an assortment of sizes
Cheap set of nesting prep bowls

Oh, not on the "essential" list but I've grown very attached to having it around:

img.fark.net
 
2014-05-29 06:37:09 PM  

catmandu: The meat grinder is wonderful, though!


especially once you work out how to sharpen the blades.
 
2014-05-29 06:37:49 PM  

proteus_b: I like you


Let's pick out curtains.
 
2014-05-29 06:38:50 PM  

PullItOut: [dyozopqfp8ikx.cloudfront.net image 372x361]Could not live without this.


Now you're just showing off :)

/We really need to get together and do another tasting menu...
 
2014-05-29 06:39:31 PM  

catmandu: The meat grinder is wonderful, though!


I thought so, too... then I got an *actual* meat grinder and will *never* go back.  The KA attachments are now in the basement, pending a trip to Goodwill or similar.

If you grind meats regularly, get a real grinder.  A real one doesn't heat up and break the fat with extended use (the one I have actually gets *colder* the longer you use it), and is way faster / lower effort (and not awkwardly up in the air, if you're on the shorter side and the KA is on the counter).  Fundamentally, the lack of a cooling fan on the KA is, to my mind, a fatal design flaw.
 
2014-05-29 06:39:59 PM  

sdd2000: TommyJReed: [az163874.vo.msecnd.net image 800x800] One of these if you want to make your own fries or onion rings or just about any sliced food.

[www.chefdepot.net image 454x250]
And a pair of these so you don't turn your fingers into french fries.

The nice thing about mandolins / v-slicers is that they can be had on the cheap and if you are making things like onion soup they make quick work of the prep.


exactly,  I got my mom 2 of these for christmas last year after she broke her first one.  She decided that she didn't want an expensive one because she uses it so rarely and she got 2 years out of the first one.
One of my favorite time savers because I tend to slice and dice a lot of things when I cook.
 
2014-05-29 06:40:53 PM  

peacheslatour: flucto: peacheslatour: Osterizer blender

I know a Vitamix isn't cheap, but you'd never, ever Osterize again once you had one.

Fair point, but after living with a cheap drugstore blender for years, the Osterizer is like heaven.  My old plastic one would leak hot soup all over the place and couldn't crush ice for shiat.


That is when you move up to a Ninja. Mine was only $100 and well worth it.
 
2014-05-29 06:42:14 PM  

praxcelis: Oh, not on the "essential" list but I've grown very attached to having it around:


I'll second that.  This past winter was the first I ran a grow light over herbs, and it'll happen every year from now on.  Very nice to have.  I'm even considering diving into figuring out how to hydro/aero/something-grow tomatoes out of season.

Plus, it's fun watching cops come to a screeching halt with the ridiculous suspicion that I'd be growing something I am not supposed to right there in the window like a dumbass!
 
2014-05-29 06:43:54 PM  

Lee451: peacheslatour: flucto: peacheslatour: Osterizer blender

I know a Vitamix isn't cheap, but you'd never, ever Osterize again once you had one.

Fair point, but after living with a cheap drugstore blender for years, the Osterizer is like heaven.  My old plastic one would leak hot soup all over the place and couldn't crush ice for shiat.

That is when you move up to a Ninja. Mine was only $100 and well worth it.


I don't know anything about the Ninja but the vitamix is a beast. It's huge because it's got such a gigantic motor. This thing is not hype at all, it's a beast.
 
2014-05-29 06:46:01 PM  
Slap chop or variation, small whisk, soft tip tongs, basting brush, digital meat thermometer with remote receiver.
 
2014-05-29 06:47:38 PM  

SFSailor: Lee451: Try mixing palm sugar, orange juice/apple juice/chardonnay, some sage, some meat tenderizer and reduce bacon fat. Strain it well, inject into your chicken/turkey brisket and cook smoke at 300F 225-250F until done. Amazing tasty and tender poultry actual food.

FTFM, YMMV. : )



Bacon fat works well. I did the apple juice/palm sugar on my Thanksgiving turkey and I was amazed at how well it turned out. 

/It just depends on what flavors you want.
//I still love my 1963 Good Housekeeping cookbook. The only one you will ever need.
///Recipe? Where we're going we don't need a recipe....
 
2014-05-29 06:49:41 PM  

flucto: Lee451: peacheslatour: flucto: peacheslatour: Osterizer blender

I know a Vitamix isn't cheap, but you'd never, ever Osterize again once you had one.

Fair point, but after living with a cheap drugstore blender for years, the Osterizer is like heaven.  My old plastic one would leak hot soup all over the place and couldn't crush ice for shiat.

That is when you move up to a Ninja. Mine was only $100 and well worth it.

I don't know anything about the Ninja but the vitamix is a beast. It's huge because it's got such a gigantic motor. This thing is not hype at all, it's a beast.


The vitamix may be more powerful. The Ninja has a 900 watt motor; I have no idea what the other brands come with.
 
2014-05-29 06:50:02 PM  
Our spiral pineapple cutter is pretty nifty and when making homemade salsa my Slap Chop is a Godsend!
 
2014-05-29 06:50:03 PM  

RexTalionis: As far as I'm concerned, the only knife a cook needs is a Chinese cleaver. It cuts, it slices, it cleaves through bone and yet you can even use it to pare and shave. It is, by far, the most versatile cooking knife out there.

[www.paulsfinest.com image 700x283]


Second this.  Also my nonstick heat resistant spatula and tongs.  If I want to get really snooty in an Asian sort of way, chopsticks (because they can be used to strain water from a pot while keeping solids in, used as de facto tongs if you don't have those handy, you can use them to stir, whip eggs/salad dressings... the only thing they fail at is to ladle out soup or cut things).
 
2014-05-29 06:50:24 PM  
Count me in to the cast iron fan club. My clever husband built this rack in our garage for me. Not sure why the pic is skewed. iPad thing I guess.

img.fark.net
 
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  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.

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