Electric ovens, cast-iron skillets, stock pots, sauté pans... not exactly cutting edge kitchen equipment, right? Right. However... just because it's not the “latest and greatest” doesn't mean it should be ignored. Far too many people have turned away from the basic kitchen supplies such as these in favor of multi-blade choppers, food processors, inverse airflow convection ovens or who knows what. The thing is, some phenomenal cooking can be done with these regular old, standard supplies that most people there can, or should, be able to find in their kitchen. KitchenSuppliesAndStuff.com is here to help you rediscover not only some of this basic kitchen equipment, But we'll take a look at some cooking techniques and recipes that follow the same line of thought; not too complicated but oh so good.
Seriously, when was the last time that you cooked a steak using your cast iron skillet? Asking around the people that I know, many of them discarded their cast iron cookware long ago. I'm here to tell you, that was a mistake. If you kept yours... good for you, if you didn't, or you never had any, it's something you might want to consider (if you're looking, Lodge Cast-Iron makes a great line of cast-iron cookware).
Or how about this... when was the last time you cooked some tasty barbecue in your electric oven (or gas oven... whatever you have in your kitchen)? Unfortunately, I think many people feel that if they don't have access to their barbecue grill, either because of the weather or because they simply don't have one or because they ran out of propane or charcoal, but their plans for barbecue ribs is shot. Nothing could be further from the truth. With some very basic ingredients and techniques you can crank out finger licking barbecue ribs or chicken right out of that little old oven you've got in your kitchen right now.
Plus, the beauty of cooking barbecue this way is that it is a lot more hands-free. As much as I love standing over the grill with a cold beer flipping the meat back and forth, is also something really nice about NOT needing to babysit your chicken or ribs. In fact, you can very easily kick back and watch a game with very little interruptions and, when you're ready to start the second half (or second game or whatever, your cooking can be done. How cool is that?
We'll also take a look at fixing some food that you might not only regular basis as lobster tail. Surprisingly, it's really not that difficult to fix yourself (disclaimer: depending where you live and where you're reading this you might be rolling your eyes thinking “DUH!”... the thing is, this author lives in the desert Southwest so figuring this out was a real treat. If this is old hat to you, lucky you! Maybe I can open someone else's eyes who will be just as excited as I was to figure some of these simple things out).
Also, just because I do love to outdoor grill so much, we just might stretch the geography of “kitchen” out to the patio and barbecue pit. There are plenty of simple little tricks, techniques and gadgets that can really contribute a lot to your success and enjoyment of outdoor cooking. For example, using a chimney starter for your charcoal is, in my opinion, WAY better than lighter fluid. No nasty lighter fluid smell or taste getting into your food, and for me anyways I get much more complete and even burning of the charcoal with this technique.
In any case, the fact that you're here tells me that you love food. Cooking it, eating it, sharing it, learning about it and experimenting with it. RIGHT ON! Hopefully you'll find a few things here that will help you along with your passion. That's our hope anyway