Comments on: Batteria da cucina http://labellafigura.net/batteria-da-cucina/ La Bella Figura Wed, 07 Dec 2011 04:39:06 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Kristi http://labellafigura.net/batteria-da-cucina/comment-page-1/#comment-340 Kristi Wed, 20 May 2009 16:25:59 +0000 http://labellafigura.net/?p=114#comment-340 Marsi, I think we're on the same page in the kitchen! I love my cast iron skillets and use an inexpensive cast iron dutch oven (enamel coated) to roast chicken, bake bread, etc. I've toyed with the idea of making my own laundry soap, as well. I have the food mill on my list ... one of these days. PS I printed out your creme fraiche recipe and post. That should be a fun recipe to make! Especially to use with all the fresh berries and fruit coming in season. Marsi,
I think we’re on the same page in the kitchen! I love my cast iron skillets and use an inexpensive cast iron dutch oven (enamel coated) to roast chicken, bake bread, etc.
I’ve toyed with the idea of making my own laundry soap, as well.
I have the food mill on my list … one of these days.
PS I printed out your creme fraiche recipe and post. That should be a fun recipe to make! Especially to use with all the fresh berries and fruit coming in season.

]]> By: Marsi http://labellafigura.net/batteria-da-cucina/comment-page-1/#comment-339 Marsi Wed, 20 May 2009 15:40:23 +0000 http://labellafigura.net/?p=114#comment-339 I do use a food mill -- an Italian steel one that I got at Sur La Table -- and must admit that I do love it. I agree so much with the anti-gadget stance of these three professional cooks. Interesting to read about the things they have in their kitchens and their respective philosophies about what's essential. I remember reading a quote several years ago (I don't remember by whom) that French naval officers manage to whip up gourmet meals in the tiny kitchen of a submarine -- limited space, limited tools, gourmet meal. That's always stuck with me. You can, and should, do a lot with a little. Some of my favorite, most used kitchen items: KitchenAid mixer -- I use it constantly for mixing, for kneading dough, for shredding cheese, vegetables, and laundry soap (I use the grating attachment to grate soap bars for my own laundry detergent). Colorful latte bowls (and mini lattes bowls) from Anthropologie -- for eating from and also mise en place prep work when cooking Wustof boning knife, which I use for pretty much everything! Zojirushi electric tea kettle -- we drink a lot of tea all throughout the day, and it's a luxury to have it at the perfect temperature at a moment's notice Cast-iron skillets Nice kitchen towels -- cute jacquards and bright colors, a fresh towel every morning. I do use a food mill — an Italian steel one that I got at Sur La Table — and must admit that I do love it. I agree so much with the anti-gadget stance of these three professional cooks. Interesting to read about the things they have in their kitchens and their respective philosophies about what’s essential. I remember reading a quote several years ago (I don’t remember by whom) that French naval officers manage to whip up gourmet meals in the tiny kitchen of a submarine — limited space, limited tools, gourmet meal. That’s always stuck with me. You can, and should, do a lot with a little.

Some of my favorite, most used kitchen items:

KitchenAid mixer — I use it constantly for mixing, for kneading dough, for shredding cheese, vegetables, and laundry soap (I use the grating attachment to grate soap bars for my own laundry detergent).

Colorful latte bowls (and mini lattes bowls) from Anthropologie — for eating from and also mise en place prep work when cooking

Wustof boning knife, which I use for pretty much everything!

Zojirushi electric tea kettle — we drink a lot of tea all throughout the day, and it’s a luxury to have it at the perfect temperature at a moment’s notice

Cast-iron skillets

Nice kitchen towels — cute jacquards and bright colors, a fresh towel every morning.

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