The 50-cent tour of the Victory or Death Kitchen (as of 2011):
This is the range side and where most of the real cooking happens.
- Waring Pro deep fryer – gets more use than I thought it would.
- Cuisinart Food Processor
- Electrolux 4-burner gas cooktop. (Good high heat, but the knobs melt.)
- Le Creuset crock which is holding spatulas, ladles, spoons, etc.
- I keep these out all the time as part of my mise en place:
- Salt, pepper grinder, sea salt and balsamic vinegar for quick prep and seasoning.
- Flour, corn starch, and sugar jars for prep and sauce making.
- In the cabinets are spices, oils (in squeeze bottles), measuring cups, pots, pans, etc.
- Masamoto Tsukiji knives
- Crappy GE builder grade fridge
- Crappy GE builder grade microwave (which I have made to vent outside rather than blow all over the kitchen)
Here is the other side!
- Crappy GE builder grade double ovens (although I do LOVE having two ovens)
- Zojirushi Rice Cooker (can’t live without this)
- Zojirushi Hot Water Dispenser (ditto)
- Kitchenaid Professional Stand Mixer (the kind that raises straight up and down)
- Cuisinart Immersion Blender (invaluable for easy soups and purees)
- Kuhn Rikon Swiss “Y” Peeler (these are some of the best – and cheapest – peelers out there)
- Demeyere Cookware (I love this stuff… built like a tank and cooks perfectly)
- Le Creuset cast iron french (dutch) ovens (for stews, breads, and braises)
The other side of the kitchen / breakfast area…
The table affectionately known as the “beater table.” Part time photo studio, family feasting spot and snack repository.
The dogs; Truffles (left) and Zoey (right) can usually be found here, waiting for dinner time.
We also have this formal setup for the rare “company” and “entertaining” needs.
Let’s not forget the other kitchen…