Come on, you know it's true. =)
| tofu | chickpeas | nutritional yeast |
agar agar | hummus |
| soy cheese |
tempeh | couscous | miso | quinoa |
| lentils | sucanat | Free Space |
mung beans |
flaxseeds |
| tahini | agave nectar |
TVP | vegenaise | bragg's liquid amino |
| soymilk | tofurky | black beans |
edamame | seitan |
I'm not a kitchen "gadget freak". I shun gimmicky single-purpose kitchen gadgets like cupcake irons, garlic presses, melon ballers, grapefruit knives, milk frothers, the much-pilloried Slap Chop™, and anything that sits in a "junk" cupboard and only comes out once a year. That being said, there are a number of genuinely useful, versatile tools that I get a lot of mileage out of but rarely see other people using. These things are all inexpensive and most serve multiple purposes. Take a look and let me know what you think.
( The list... )OMG - Misono Swedish Steel 180mm Santoku. Want want want.
Here's a close-up of the engraving (same design, just on a different knife).
It's carbon steel, so it'll rust as soon as I look at it sideways. It's a 180mm Santoku, so it's probably smaller than I would like (only 7"), lighter than I would like (172g, a shade over 6oz), and flatter-bladed than I'd like (not as good for mincing, which I end up doing a lot of.) But never mind all that; it's one gorgeous damn knife.
Mind you, the knife that's likely to actually address my needs -- the Wusthof Classic 23cm Cook's Knife -- is classically cool in its own right:
If you envision an oldschool sixty-something grey-haired grey-moustached chef in whites and a huge chef's toque, this knife (albeit larger) is probably what he's swinging. =)
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