Comments on: Simplify Your Stuff: Choose the Classics http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/ Simplify your home. Wed, 08 Feb 2012 21:11:59 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Rebecca C http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-30568 Rebecca C Wed, 02 Nov 2011 04:29:48 +0000 http://smallnotebook.org/?p=2036#comment-30568 We are having stir fry later this week, and I think we will try it in the cast iron. I love using our wok for stir fry and fried rice, but it is huge, especially in our tiny kitchen. Funny story about those cabinet mounted electric can-openers... My grandmother has one of those, it is probably forty years old, or more. Well, when I was little (maybe 7-10 years old), our family was gathered around that counter watching a camcorder on Christmas Eve. I wanted to see, but I was too short, so I started jumping up and down to peek over shoulders. I smashed my head on the can opener, and it actually cut a five inch or so gash in my head. I was bleeding like mad, but I really, really, really didn't want to go to the ER on Christmas Eve. Instead, Mom (an OBGYN) whisked me off to the bathroom and stitched me up, right there. I don't know if the newer ones still have that risk, but I did learn my lesson. Never, ever jump around a can opener! We are having stir fry later this week, and I think we will try it in the cast iron. I love using our wok for stir fry and fried rice, but it is huge, especially in our tiny kitchen.

Funny story about those cabinet mounted electric can-openers… My grandmother has one of those, it is probably forty years old, or more. Well, when I was little (maybe 7-10 years old), our family was gathered around that counter watching a camcorder on Christmas Eve. I wanted to see, but I was too short, so I started jumping up and down to peek over shoulders. I smashed my head on the can opener, and it actually cut a five inch or so gash in my head. I was bleeding like mad, but I really, really, really didn’t want to go to the ER on Christmas Eve.

Instead, Mom (an OBGYN) whisked me off to the bathroom and stitched me up, right there. I don’t know if the newer ones still have that risk, but I did learn my lesson. Never, ever jump around a can opener!

]]> By: Cheyenne http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-27676 Cheyenne Sat, 04 Jun 2011 18:11:22 +0000 http://smallnotebook.org/?p=2036#comment-27676 Great topic! Simplifying is the name of my game this week. We just moved into a new place a few days ago and man---nothing makes you feel like you have too much stuff like having to move all your stuff! For me, this is an opportunity to look at everything I own and ask myself when the last time was that I used it, if I can't live without it or finally, if it is something meaningful to me. The Goodwill/consignment pile just keeps growing and I feel great :). We love our cast iron skillet and my dad is passing on a cast iron muffin pan so, I'm pretty set ha ha! Great topic! Simplifying is the name of my game this week. We just moved into a new place a few days ago and man—nothing makes you feel like you have too much stuff like having to move all your stuff! For me, this is an opportunity to look at everything I own and ask myself when the last time was that I used it, if I can’t live without it or finally, if it is something meaningful to me. The Goodwill/consignment pile just keeps growing and I feel great :) . We love our cast iron skillet and my dad is passing on a cast iron muffin pan so, I’m pretty set ha ha!

]]> By: Justine http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-27519 Justine Tue, 31 May 2011 20:41:44 +0000 http://smallnotebook.org/?p=2036#comment-27519 I know this is an old thread, and somehow I can't seem to post this below Jeannie's comment, but I wanted to add that one of the reasons that new cast iron is inferior is that it has a vegetable oil coating sprayed on. Olive oil is monounsaturated and does become rancid. Tallow or lard are much more stable, being more saturated, therefore less prone to oxidation. Tallow (beef fat) is the most stable. Palm and coconut oil are also fairly saturated and therefore less prone to rancidity (which is just fat become oxidized) Shortening is hydrogenated vegetable oil, so I wouldn't use it anywhere near any of my food. I use a little plastic "pastry" scraper for really stuck stuff, or the edge of my "pancake turner" type of spatula. And, as Jeannie said, NO SOAP. Just rinse and dry is normally enough. I know this is an old thread, and somehow I can’t seem to post this below Jeannie’s comment, but I wanted to add that one of the reasons that new cast iron is inferior is that it has a vegetable oil coating sprayed on. Olive oil is monounsaturated and does become rancid. Tallow or lard are much more stable, being more saturated, therefore less prone to oxidation. Tallow (beef fat) is the most stable. Palm and coconut oil are also fairly saturated and therefore less prone to rancidity (which is just fat become oxidized) Shortening is hydrogenated vegetable oil, so I wouldn’t use it anywhere near any of my food.

I use a little plastic “pastry” scraper for really stuck stuff, or the edge of my “pancake turner” type of spatula. And, as Jeannie said, NO SOAP. Just rinse and dry is normally enough.

]]> By: Brigitte http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-25041 Brigitte Sat, 23 Apr 2011 04:14:56 +0000 http://smallnotebook.org/?p=2036#comment-25041 Discovered your blog through Get Rick Slowly and have been reading for days... as a chef I HAD to comment on this! ;) I have 3 knives: 2 chef's (8 inch serrated and santokou), 1 paring; plus 6 cheapo steak (works great for boning as needed, or for steaks an enough for company). I have a food processor; a stand mixer; a mandolin an electric hand mixer; wooden, metal, and plastic cooking utensils; cast iron as well as stainless & copper pans in both non-stick and non-coated; 3 big stock pots (stainless with copper bottom and glass lid, non-stick with pasta strainer lid, and too-big-for-the-sink stainless with a thin bottom, a strainer basket and a steamer basket); a wok (rarely used for stir-fry, but it's great for sauteing greens which I use instead of noodles sometimes--they're just too big otherwise, and never work right in a pot); glass baking dishes in all sorts of sizes & shapes; 2 cookie sheets; bowls in glass, plastic, ready-for-company and only-for-cooking... And I use every bit of it regularly. The only bad thing is that with our kitchen so tiny, everything fits in its perfect spot--and my partner and roommates can't seem to get it right. And if I use every dish, there's NO ROOM in the kitchen to serve, so I have to be very careful about what I use and getting it cleaned right away. Always a challenge, but even if I use my gadgets twice a year I think they're worth it. If I lived near family and could, for example, share my brother's stand mixer when I need it that would be fine. But I'm finding it's working great for bread dough so I don't have to knead so much by hand. Discovered your blog through Get Rick Slowly and have been reading for days… as a chef I HAD to comment on this! ;)

I have 3 knives: 2 chef’s (8 inch serrated and santokou), 1 paring; plus 6 cheapo steak (works great for boning as needed, or for steaks an enough for company).

I have a food processor; a stand mixer; a mandolin an electric hand mixer; wooden, metal, and plastic cooking utensils; cast iron as well as stainless & copper pans in both non-stick and non-coated; 3 big stock pots (stainless with copper bottom and glass lid, non-stick with pasta strainer lid, and too-big-for-the-sink stainless with a thin bottom, a strainer basket and a steamer basket); a wok (rarely used for stir-fry, but it’s great for sauteing greens which I use instead of noodles sometimes–they’re just too big otherwise, and never work right in a pot); glass baking dishes in all sorts of sizes & shapes; 2 cookie sheets; bowls in glass, plastic, ready-for-company and only-for-cooking… And I use every bit of it regularly.

The only bad thing is that with our kitchen so tiny, everything fits in its perfect spot–and my partner and roommates can’t seem to get it right. And if I use every dish, there’s NO ROOM in the kitchen to serve, so I have to be very careful about what I use and getting it cleaned right away. Always a challenge, but even if I use my gadgets twice a year I think they’re worth it. If I lived near family and could, for example, share my brother’s stand mixer when I need it that would be fine. But I’m finding it’s working great for bread dough so I don’t have to knead so much by hand.

]]> By: DIANE http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-24643 DIANE Mon, 11 Apr 2011 03:37:27 +0000 http://smallnotebook.org/?p=2036#comment-24643 Hard to find cloth napkins that actually work or feel nice for every day without spending alot so i took Large kitchen towels to match my colors and cut them in half, sewed the edges and they are the absorbant, the colors I want, cheap, wash great and last forever! Hard to find cloth napkins that actually work or feel nice for every day without spending alot so i took Large kitchen towels to match my colors and cut them in half, sewed the edges and they are the absorbant, the colors I want, cheap, wash great and last forever!

]]> By: Suzy http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-16907 Suzy Fri, 06 Aug 2010 04:57:06 +0000 http://smallnotebook.org/?p=2036#comment-16907 I realize no one else has probably commented on this in forever but I'm a kitchen gadget junkie. Within the last year I have purged SO much... the problem ends up being...I'm a cake decorator. I have so many little things I may only use once or twice a year, depending on who wants what... but I don't know how much I've gotten rid of, but enough I don't feel like I need a ton of extra space. Just a little bit more :) .-= Suzy´s last blog post ..<a href="http://wearpearls.blogspot.com/2010/08/burn-notice-and-no-im-not-talking-about.html" rel="nofollow">Burn Notice and no Im not talking about the food -</a> =-. I realize no one else has probably commented on this in forever but I’m a kitchen gadget junkie. Within the last year I have purged SO much… the problem ends up being…I’m a cake decorator. I have so many little things I may only use once or twice a year, depending on who wants what… but I don’t know how much I’ve gotten rid of, but enough I don’t feel like I need a ton of extra space. Just a little bit more :)
.-= Suzy´s last blog post ..Burn Notice and no Im not talking about the food - =-.

]]> By: lee selkirk http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-15686 lee selkirk Fri, 18 Jun 2010 19:28:20 +0000 http://smallnotebook.org/?p=2036#comment-15686 The solution to most physical limitations vis-a-vis mechanical can openers is to use the classic wall-mounted 'Swing Away'. They are still being made today though i first used one over 40 years ago. The long lever arm requires very little effort to pierce and hold the can in place. The revolving 'crank' arm makes short work of cutting the lid. The best part is that they are cheap cheap cheap - under $15 - and they last forever. As the name suggests, when not in use they can be swung out-of-the-way against the wall or cabinet! ... just got to love the efficiency of non-electric tools! The solution to most physical limitations vis-a-vis mechanical can openers is to use the classic wall-mounted ‘Swing Away’. They are still being made today though i first used one over 40 years ago. The long lever arm requires very little effort to pierce and hold the can in place. The revolving ‘crank’ arm makes short work of cutting the lid. The best part is that they are cheap cheap cheap – under $15 – and they last forever. As the name suggests, when not in use they can be swung out-of-the-way against the wall or cabinet!

… just got to love the efficiency of non-electric tools!

]]> By: Natalie http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-15642 Natalie Tue, 15 Jun 2010 13:45:53 +0000 http://smallnotebook.org/?p=2036#comment-15642 Great post! As an experiment in minimalism I decided to restrict my cooking to only two pots - a Lodge 12" skillet and a Le Creuset Dutch Oven. I thought it would be limiting, but have actually found it to be exciting and fun. With a little thought you can cook almost anything with these two pots. Great post!

As an experiment in minimalism I decided to restrict my cooking to only two pots – a Lodge 12″ skillet and a Le Creuset Dutch Oven. I thought it would be limiting, but have actually found it to be exciting and fun. With a little thought you can cook almost anything with these two pots.

]]> By: Rachel http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-15553 Rachel Thu, 10 Jun 2010 14:12:58 +0000 http://smallnotebook.org/?p=2036#comment-15553 I didn't throw away my toaster, I gave it away to someone else. I now toast bread in a small and efficient toaster oven which we use to heat other food as well. I didn’t throw away my toaster, I gave it away to someone else. I now toast bread in a small and efficient toaster oven which we use to heat other food as well.

]]> By: Simplify Your Stuff: Choose the Classics « blog de casa & away http://smallnotebook.org/2010/04/30/simplifying-your-stuff-choose-the-classics/#comment-15551 Simplify Your Stuff: Choose the Classics « blog de casa & away Thu, 10 Jun 2010 08:38:55 +0000 http://smallnotebook.org/?p=2036#comment-15551 [...] via Simplify Your Stuff: Choose the Classics. [...] [...] via Simplify Your Stuff: Choose the Classics. [...]

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