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Thursday, May 10, 2007

A No-Frills Kitchen Still Cooks via NYTimes

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?

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