Mark Bittman at the New York Times put a really nice little piece in the paper yesterday titled "A No-Frills Kitchen Still Cooks". It basically outlines how to setup a kitchen that can handle pretty much anything for about $300. The catch is that you won't be cooking in style. I am all for the Bowery and commercial kitchen equipment places. But when it comes down to it, your personal kitchen equipment has a life and story of its own. I agree with Bittman that you can easily setup a kitchen with commercial grade stuff and it will work. But who wants to use a $10 chef's knife? I would liken it to taking a driving tour through Tuscany: you could do it in a Ford Taurus, but wouldn't it be nicer in a Maserati?
No comments:
Post a Comment
We've been getting some spam comments in the past few months, and so have turned on comment moderation, but if you are a real, live person not touting drugs, we'll get your comment up, asap! Also, comments left under user names that are obvious spam keywords (some recent ones: dining room tables, organic baby cribs) will be deleted. Thanks!