tag:blogger.com,1999:blog-37886248.post116684184278434384..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: Mastering Kitchen Setup Costs: The Economics of Cooking, Part 1Danielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-37886248.post-84334230462571306982011-12-29T10:35:45.168-08:002011-12-29T10:35:45.168-08:00I love stuff like this because it really does blow...I love stuff like this because it really does blow up the "it's too expensive to cook at home" whining. I wrote a post about setting up a kitchen, including appliances!, for under $1000. It can be done. <br /><br />DH and I are still using a rice cooker he inherited from his Mom when he moved out. That would be 30 years ago. :-) And I still use a stockpot inherited from *my* Mom when *I* moved out. My coffeemaker was free from Gevalia and my grinder was free from Green Mountain. <br /><br />Living with a hideously inefficient oven for 8 years, I have developed so many workarounds that there is a good chance I will not even install one when we get our retirement property. <br /><br />Preconceptions about what a kitchen needs to be - reinforced by pervasive and attractive marketing - are largely responsible, I think, for the massive overestimation of how much it needs to cost to set up as a home cook.chacha1http://www.ombailamos.comnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-75017163115960424822010-12-19T18:39:42.055-08:002010-12-19T18:39:42.055-08:00I litter-ally inherited my kitchenware after my gr...I litter-ally inherited my kitchenware after my grandmother died just before I moved into my first apartment. She was looking after me, I know it.<br /><br />Nothing was fancy, but it was good enough to work with, and as I got married ( yippie registries) and saved up for the things I wanted to upgrade it has been a good way to economize. Lots of the original stuff is now in the camping pile, but we still use it. A cookie sheet or a pyrex baking dish are pretty straight forward.<br /><br />Until you explode the pyrex in the oven. Pyrex isn't recyclable if you were wondering. . .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-7253988446431744802010-12-19T05:29:01.107-08:002010-12-19T05:29:01.107-08:00I agree with you Sally, these items aren't nec...I agree with you Sally, these items aren't necessary, at least when you're initially setting up a kitchen. Good thoughts.<br /><br />I also wrote a post on <a href="http://casualkitchen.blogspot.com/2008/06/cooking-like-stars-dont-waste-your.html" rel="nofollow">celebrity chef-branded cookware</a>, making the case that it was very rarely worth the extra money.<br /><br />And Claudia, thank you for your thoughts! That's minimalism at its finest, isn't it?<br /><br />What other insights do readers have?<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-22814820247593588082010-12-19T04:29:38.097-08:002010-12-19T04:29:38.097-08:00Mark Bittman also wrote a good article about stock...Mark Bittman also wrote a good article about stocking a kitchen without spending a fortune: http://www.nytimes.com/2007/05/09/dining/09mini.html?ei=5090<br /><br />I have 3 wooden cutting boards -- two small and one large. One of them was made sometime prior to 1957 for my mother by my grandfather. I wash them well with soap and water after use and bleach them only when they have a stain. They do occasionally go in the dishwasher -- usually when I'm too tired to clean them by hand. I can't think of any incidence of food-borne illness -- and I'm not as careful as you when cutting meat, especially chicken. I'm not saying I'm NOT careful, just not AS careful. <br /><br />Sometime about 1975 I bought a set of Farberware Stainless pots and pans. I'm still using all of it today and it looks and cooks great. The only thing I've ever had to do is tighten a screw on one of the handles. Over the years I've added a few pieces of All Clad Stainless (all bought on special deals) that suited my changing needs, two pieces of Le Crueset and I inherited a cast iron skillet. <br /><br />When I started watching TV cooking shows, I started paying attention to what the TV cooks/chefs were using. Not so much the brands (because many hawk their own brands), but the actual pieces. With a few exceptions, very few use any electric appliances. Food processors, blenders, ice cream makers and juicers seem to be the biggest exceptions. <br /><br />Few use microwaves routinely, or slow cookers or pressure cookers. All are handy and have their place in the kitchen, but do you really need them? I currently don't have a microwave or a pressure cooker, but I use my slow cooker regularly.Sallynoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-42274039414793017132010-07-08T16:21:13.215-07:002010-07-08T16:21:13.215-07:00I'm fresh out of college and inherited pretty ...I'm fresh out of college and inherited pretty much everything my roommate and I have in our new apartment. Something I hadn't thought of until a few years ago (and have now inspired my boyfriend with) is to have two good frying pans of about the same size. I have this because that's what I inherited, no lids (or maybe one pan was from a thrift store). When I need a lid, which is less often than when I need two pans, I just flip one over the first and it really works perfectly as a lid.Claudianoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-35663076369257199152010-03-05T07:39:20.165-08:002010-03-05T07:39:20.165-08:00Some may feel squeamish about eating it, but rabbi...Some may feel squeamish about eating it, but rabbit has a fan base that grows as cooks discover how easy they are to raise — and how good the meat tastes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-35166576615622325002009-12-21T13:17:30.677-08:002009-12-21T13:17:30.677-08:00Sasha, thanks for the positive vibes and for your ...Sasha, thanks for the positive vibes and for your input. That's a great suggestion. <br /><br />Anon: these are interesting ideas, thanks for sharing--I'm sure they could be applied to many areas of cooking too, not just for cookies.<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-35616828690763861192009-12-21T10:53:45.420-08:002009-12-21T10:53:45.420-08:00i do a lot of these things .when i worked i would ...i do a lot of these things .when i worked i would make three meals on nthe weekebds and and have plenty of left overs for the whole week. for xmass i bake tons of cookies. i take one day just to measure out all the dry ingredients for each cookie and put in zip bags. i put smaller bags inside with any sugar it needs. i write on the baggie the name of the cookie and if its a single or double recipe. and i write the ingredienst that are in the bag. when i go to make each recipe it makes it so much easier to have to just add the wet ingredients.each day ill take two or more of the baggies and make the cookeis till all the bags are gone.i also keep two samller baggies on one i write , cookies to be made.and when i make the cookie i put the recipe in a baggie marked cookies made.it really does make it go faster.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-22602957507625753322007-11-15T14:57:00.000-08:002007-11-15T14:57:00.000-08:00Ooh, neat blog!When I recently got more serious ab...Ooh, neat blog!<BR/><BR/>When I recently got more serious about setting up my kitchen, I got an internet subscription to Cook's Illustrated and checked out their equipment recommendations. They really do look for best value as well as performance. It simplified things vastly.Sashahttps://www.blogger.com/profile/09911743885513384383noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-84317312676391723042007-10-19T02:58:00.000-07:002007-10-19T02:58:00.000-07:00Thank you all for your comments!We get a little de...Thank you all for your comments!<BR/><BR/>We get a little deeper into the cutting board debate here:<BR/><BR/>http://casualkitchen.blogspot.com/2006/12/cutting-board-debate-wood-or-plastic.html<BR/><BR/>Also, heading over to restaurant supply stores and even garage sales is a great idea for some excellent bargains. You never know what you'll find. <BR/><BR/>And yes, the internet and books are really good sources of information. :)<BR/><BR/>DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-76506641494226794992007-10-19T00:18:00.000-07:002007-10-19T00:18:00.000-07:00i came here 6yrs ago with just my clothes so when ...i came here 6yrs ago with just my clothes so when i moved out of my relative's abode 6 months after i don't own a thing. i moved in with a cousin and they also have some kitchen stuff of their own. 6 months after i finally moved into my own apartment. during this 6 months i know that i will live by myself so i have to purchase basic home stuff.after days & nights of research both online and books ( i'm a reader by the way) i made up a master list of things i think i need before moving into my own apartment. i also visited a lot of stores from walmart, outlet stores, department stores, online stores, and yard sales. before i purchase anything i compare prices and check if i'm getting a better deal from one store to another.<BR/>one thing i had in mind when i was "shopping" is to always ask myself do i need it now or can i buy it later? the internet and books are really good sources of information. <BR/>good luck.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-30454332615705315032007-02-26T05:37:00.000-08:002007-02-26T05:37:00.000-08:00If the $125 is still too much, go to any of the fo...If the $125 is still too much, go to any of the following:<BR/><BR/>1. Restaurant Supply Stores that are open to the public. They can be very low price.<BR/><BR/>2. Outlet stores. But as usual, a lot of stuff is not marked down much--but some is.<BR/><BR/>3. Thrift stores and garage sales. Very cheap. Not good for nonstick--I like Revere stainless steel pans anyhow.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-1167313630290257902006-12-28T05:47:00.000-08:002006-12-28T05:47:00.000-08:00About cutting boards you said "prefer plastic here...About cutting boards you said "prefer plastic here for sanitary reasons", but I had read that wooden cutting boards are more sanitary because they kill the bacteria that develop on the surface from cutting meats (especially chicken), whereas plastic just lets it sit there an fester. There is a discussion of this topic <A HREG="http://www.reluctantgourmet.com/cutting_board.htm">here</A>.Anonymousnoreply@blogger.com