Related tags:
kitchen + (7)

Going through our kitchen gadget drawer, we can across what looks like nothing so much as a wand. It has a label on it that says it's from Scotland. What is this thing?
posted by sandettie light vessel automatic on Apr 16, 2013 - 7 answers

If I were a chopstick connoisseur, which chopsticks would I have?
posted by djgh on Jul 3, 2012 - 10 answers

Kitchen Organization 101: Is there any obvious and efficient way to organize the drawer in my kitchen that holds all my big/weirdly shaped utensils (ie. mixing spoons, measuring cups, spatulas, pastry cutter, salad server, tongs, etc) that DOESN'T involve having them in a holder on the countertop? We don't have the counterspace to spare. [more inside]
posted by gwenlister on Jun 19, 2012 - 26 answers

What's in WMF's Ceradur coating for non-stick pans? And is it safe to use unlike Teflon? [more inside]
posted by beautiful on Mar 12, 2012 - 6 answers

What's a good utensil set to buy (with an emphasis on forks)? [more inside]
posted by chasing on Dec 19, 2011 - 12 answers

What are these bamboo utensils coated with? I just got a canister filled with some bamboo utensils - spatula, spoon, slotted spoon etc. They seem to be waterproofed with some kind of coating. Does anyone know what kind of coating is used in this process? Thanks
posted by watercarrier on Mar 3, 2011 - 10 answers

We'd like to buy my mom some really good kitchen knives for her birthday. However, we don't really feel like paying $55 for a 4.5 inch knife. [more inside]
posted by joyeuxamelie on Feb 14, 2011 - 40 answers

At many restaurants, after the starter course is finished, the waiter will remove my dirty knife and fork from the plate, and leave them for me to use with my main course. I dislike this, and usually will ask for a clean knife and fork for the next course. My question is: what is the thinking behind this? The added cost I would think is trivial, and it just seems really weird to expect people to eat a new course with food from the last course on the utensils. Is there some financial aspect to putting more utensils through the dishwasher that I'm missing?
posted by kevinsp8 on Jan 28, 2011 - 46 answers

Why are Chinese spoons shaped like that? [more inside]
posted by danceswithlight on Jun 13, 2010 - 18 answers

Where can I find really cool RED kitchen equipment? [more inside]
posted by ClanvidHorse on Jun 13, 2008 - 20 answers

I'm thinking about designing and making my own eating utensils, because I am that food obsessed. But I'm unsure of what materials to use. [more inside]
posted by thread_makimaki on May 1, 2008 - 6 answers

DC and surrounding area thrift store filter: I am willing to drive into rural MD or VA to find second hand/ thrift/ junk stores that have not been picked over- I am looking to buy mismatched dinnerware pieces and silver. Any recommendations? Hidden treasure troves? [more inside]
posted by mistsandrain on Aug 2, 2007 - 9 answers

Anybody know where I can buy the Faces - Ferran Adria Collection in America? I'm looking for three specific items, and would like to avoid paying the exorbitant overseas shipping charges associated with ordering from a foreign source. Online sources preferred, but even a bricks and mortar store that I might be able to call and order from would be fine. Thanks in advance
posted by rorycberger on Aug 1, 2006 - 4 answers

I've got too much junk in my drawers. How can I make it easier to get to? [MI] [more inside]
posted by majcher on Sep 12, 2004 - 11 answers

I'm looking for a great chef's knife. I'm getting married soon so we're registering for gifts. My fiancee and I already have a decent set of knives, but I want a really fantastic chef's knife. While poking around on Alton Brown's site, I noticed his glowing shill endorsement for Kershaw Shun knives. Does anyone have any other opinions or recommendations?
posted by zsazsa on Mar 13, 2004 - 29 answers