Thursday, May 10, 2007
POT HEAD
I know that this article is true.
A No-Frills Kitchen Still Cooks
When I first started out cooking I got all my stuff from a restaurant supply place behind City Hall in Boston.
I still have the heavy steel clad aluminum cookware from that time and use it every day.
There are a couple knives, a collander, strainer, some other stuff that are original.
Then, I got affluent and went for the frills.
Our house on Warren Avenue had two ovens (one convection) and a barbecue grill with volcano stone.
What I loved most is that all the shelves were wide open. No doors.
And I got all the stuff; the blenders, the knives and implements.
I had some restraint because I knew it was, like the pocket hankie, mostly for show and not for blow.
When we moved here, I left a lot back east.
I am back to basics again.
What I kept are the things I bought at the restaurant supply place.
Full circle.
The stove is a Magic Chef; the same brand my mom had. All gas.
It is a comfort. I never lack for the right tools. There is nothing in the mix that goes unused.
Well, maybe that little hand dicer I bought on a whim a few years ago.
Oh. The food is simpler too.
I don't cook as much as I prepare the meals now.
So much in the stores are pre-processed and portion controlled for two that it is dumb not to take advantage.
Simple.
