Thursday, December 23, 2010
More Kitchen Decisions
Today's Photo - Brant Point Lighthouse, Nantucket, MA
Yes, I'm still going on making choices for cooking. This would be much easier if I was going to pick up the trailer close to home, camp for a week or two, then revaluate what I needed to take in the trailer. Unfortunately, the trailer in made in Chilliwack, BC, over 3000 miles from home, and, having done that far to pick it up I want to spend some time in western parts of the US & Canada. That means I either have to take what I want with me or buy it on the road.
Again, I've been keeping track of what I normally use when cooking here at home, but I really have far too many choices. For example, I have 6 frying pans, 4 cast iron & 2 aluminum teflon coated. I pretty much use them all for different things; far too many to take in a small trailer, so I which ones are essential? Since I'll be traveling by myself, and the limited amount of freezer space makes cooking large batches & freezing portions impractical, the smaller cast iron sounds like a good decision. But, what if I want to cook something for a pot luck offering at a campground? And, a small meal works in a large pan, but not the other way around. Another but is storage - there isn't all that much in a 17' trailer. A large version of everything may fit all situations, but may quickly overwhelm the cabinet space.
There are some things I know I don't need - for example, a rice cooker, bread maker, and food processor. They are all convenient, but can be replaced by more multi functional devices. I can cook rice in a sauce pan as long as I'm willing to keep an eye on things, and a good chefs knife & mixing bowl will do just about everything I use a food processor for. Still, does it make sense to carry a 10 - 12 quart pot just to make spaghetti every couple of weeks? For that matter, although I love my homemade spaghetti sauce, does it even make sense to carry all the ingredients or should I start looking for a jarred sauce I like? So many questions!