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My Kitchen's Knife Rack My Personal Kitchen Maxim: "Nothing makes a kitchen like state of the art weaponry." |
A1: I recently acquired a copy of the eagerly anticipated book, The 4 Hour Chef, by Tim Ferriss. It's not just a book about operating in a kitchen with greater skills and efficiency, it's a great "life-hacking", and learning-how-to-learn manual for realms beyond the culinary. Along with tricks for making a party dish pretty, to properly eviscerating big game, it veers off at times in pleasant ways to the interesting subjects of improving physical performance, outdoor survival, and language acquisition.Tim is all about getting as much accomplished with as little time and effort as needed, which accords well with my philosophy. For gentleman bachelors, this is the mother lode of golden wisdom for guys who want to go from amateur at pro in leaps and bounds. Ladies, if you are looking for a book to make your guy experiment in the kitchen more, and to inspire him to be less of a couch potato, this would be an ideal Christmas gift.
Q2: One question in the book was something like, "What ten herbs and spices would you have to have if you were stranded on a desert island?" What would your choices be?
A2: They would most likely be (preferably fresh):
- Basil
- Thyme
- Black Peppercorns (Maple smoked as an option)
- Oregano
- Cayenne Pepper
- Rosemary
- Montreal Steak Spice
- Chives
- Dill
- Cinnamon
A3: The real test of my gourmet aptitude would be making something like Beef Wellington, or any kind of other meat dish wrapped up in flaky pastry. I'm not opposed to trying it once; but I'd need a whole day to do it, and a kind of day when I'd be more forgiving to myself for ruining an expensive cut of meat if I failed.
Q4: Again, related to one of the concepts in this and other of Tim's books: what 80/20 principle(s)* would you say apply in your kitchen?
A4: Before taking some corrective action, only around twenty percent of the ingredients listed on my weekly grocery bill made eighty percent of my meals (lots of expense went into stocking my pantry with exotic things I only used once or twice in a month). I'm endeavoring to not be so wasteful with space and money.
Q5: What are the things that you wish were better in your kitchen/cooking environment?
A5: That my condo regulations could relax and allow for the use of charcoal barbeques (me sir likes da fire!) A dedicated bar space would be a nice classy bachelor pad feature, one with a CO2 and tap system to allow me to draw my homebrewed beer from a draught keg. Generally, I'd like a bigger counter space. Since I have no workshop/garage space, my kitchen and my office are the only other two creative spaces I have left around here. It's important for me to keep them in good functional order.
*The 80/20 Principle, otherwise known as the Pareto Principle, postulates that in many realms of natural/social sciences, economics, and other fields, eighty percent of one phenomenon in a given set of things is controlled or affected largely by twenty percent of the subjects within that population, e.g. eighty percent of the global wealth is controlled by twenty percent of the people on this planet.