From the New York Times' Dining Section...
A No-Frills Kitchen Still Cooks: Beautiful, expensive kitchen equipment is not necessary, Mark Bittman roars. "Stay out of the fancy places and find a good restaurant supply house" and you'll be able to equip a kitchen for $200-300. Do you agree with this back-to-basics approach?
A Sweet So Sour: Kool-Aid Dills: Have you ever tried a pickle flavored with Kool-Aid?
Book of Revelations: The Sunday Times Magazine marked the 25th anniversary of The Silver Palate Cookbook and shares a recipe for Chicken Marbella. Do we have some Silver Palate cookbook fans out there?
PLUS...
• The Five-Second Rule Explored, or How Dirty Is That Bologna?: Harold McGee disproves the five second rule.
• Hot, Hotter, Hottest: Fire From France: Some ideas on buying the best mustard, even if you can't pick it up in France. With a recipe for Extra-Sharp Leeks Vinaigrette.
• New York Makes a Strong Showing at the James Beard Awards: The Times recaps Monday night's awards.
Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More
Make Chocolate Magic Shell Ice Cream Topping with Only 2 Ingredients
Our reading list
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Candy Stripe Teaspo...
30 DIY Projects for the 3-Day Weekend
Tina Wilson's Striking Style 
Comments (12)
"Mythbusters" disproved the 5 second rule on their TV program (...one of the joys of having and eleven-year-old stepson!!!)
Totally agree with Bittman. And, never, never, never buy a "set" of cookware--you won't need half of it.
not only clipped the article, but also intend to use it to clear some clutter in my kitchen....
Is anyone else slightly tempted to try making kool aid pickles? Yes, it does sound disgusting. But I'm curious.
I agree mostly with Mr. Bittman - but the only thing about cast aluminum is that aluminum leeches into whatever it's cooking and it's not so good for you (every day French cooks won't touch it) - I love my inherited Revereware saucepans soup pot and simple cast iron skillet, earthenware(? $5. from IKEA) and pyrex. Also the japanese mandolines are great - I have two kyocera paddles (ceramic blades) that save space and time.
I'll be trying the leeks with zesty mustard this weekend.
Also, in the Living section on Sunday they had an article about cold brewed coffee, where you let it sit 12 hours then filter it- has anyone had any experience with this method?
Re: no-frills kitchen. I was amused to see that I consider about half of Mr. Bittman's "Inessentials" essentials, but I probably do much more Asian cooking and reheating leftovers than he does. His article does remind me that I should stop by my local restaurant supply store and buy a set of pyrex mixing bowls though.
I actually had a couple of problem with Bittman's article. I cook a bunch and felt like there were things he glossed over- like suggesting only 1 cutting board. I actually dissected the article a bit over at AmericanMadness.com, the link is: http://americanmadness.com/?p=222
Tacoma, I used to make a cold brewed coffee concentrate and then use as my own instant coffee. Very, very good. One caveat--try not to have it brewing during a major earthquake--ask me if you want details!
Oh NO Nony!
It's reasuring the method is out there. I love the idea of good coffee for a crowd ready in an instant. (I'll try it for mothers day)
I find my pressure cooker set essential. The Fagor set consists of an 4 and 8 qt pots, pressure cooker lid, regular glass lid, and a steam insert. I can use both pots for non-pressurized cooking. The 8 qt, in particular, is great for cooking pasta.
After getting the pressure cooker set, I dumped the Crockpot.
All right:
We just made some Kool Aid Pickles!
They are now sitting and soaking in my fridge. We used 2 HUGE jars of Mt Olive Dill Pickles and Tropical Punch Kool Aid.
I am devastated that I won't be able to try them for a week. I'll post an update on how they are after we've had a taste....