In the Race
Now, here, you see, it takes all the blogging I can do to keep in the same place.
If I want to get somewhere else, I must blog twice as fast as that!
You see, I'm in
the Red Queen's Race...
Kitchen Keepers And Not
By Janet Evans
Wednesday, Oct 15 2008, 11:56 AM
Every great cook will have their own opinion of what is essential for the well stocked kitchen. An everyday cook has their own ideas of what they think they need. But maybe they aren’t quite sure. Sometimes it helps to have another opinion. Usually the best way to become an expert in the kitchen is by repetition, and tweaking…until you get it right. Or from experimenting over enough years until you have found just the right product.
Two cooks weigh in on the Los Angeles Times with their opinions on some kitchen essentials. I have to say they are pretty right on with most of what they suggest, at least from my viewpoint. And I’ve been cooking for a very long time.
I have one disagreement and one addition
my addition…
I can’t live without a Chinese cleaver.
While these cooks say they get by with just paring knives, a cooks knife is also in my home, but I haven’t been without a Chinese cleaver since I can remember and don’t make a meal without it.
One of the most important cooking ingredients I use, and grew up with in my family, is red wine vinegar. I have found one that excels above all others, and was first given to me as a gift when my children toured wineries in Napa Valley. It’s Robert Mondavi Red Wine Cabernet Vinegar and I savor it as though it’s fine wine. That’s how good it is. That’s how much flavor it adds to whatever dish I add it.
The Kitchen Essentials, and Items You Can Pass By - HERE
