So Many Dishes

I had thought about titling this “knives out,” because I love those movies, but I thought I’d pay homage to George Clooney’s stage version of “Good Night and Good Luck” that aired on CNN last month. If you missed it, it’s definitely worth your while to find it watch it. Powerful.

Why am I talking about knives? In my mind, good knives are the most essential kitchen tool. Ken and I were on one of the tours we took with the English company HF Holidays, where we were the only Americans in the group, and there was a discussion about what we couldn’t do without in the kitchen. My immediate answer was, good knives, and I was surprised that I was the only person who felt that way. I can manage with less than ideal pots and pans, make do if I’m missing some utensil, but there’s nothing to substitute for a sharp knife.

Knives are at the top of my mind right now because we are getting everything organized for next week’s road trip to the mountains of northern Georgia, and I’m taking a couple of my knives along. We’ve rented the same cabin we’ve had the last two times we were in that area, and while I love many things about it, the kitchen can be called basic, at best. I’ll post pictures next week, so you’ll see.

I’m taking along a chef’s knife and a small serrated knife. The chef’s knife I use on a daily basis is a Misen knife that I bought two years ago after using Ben’s while cooking at his house. But I will take my old chef’s knife, a Cutco knife that I’ve had for more 30 years, and which I had sharpened yesterday.

Since the Ace Hardware a mile from our house sharpens knives, and at a very reasonable cost, we have no excuse to have dull knives. It’s fascinating to watch the machine scan and sharpen the blade. We were told that the chef from a local country club brings his knives to be sharpened, including one that the clerk who was relating the story said looked like a samurai sword. We’ve had Ken’s chef’s knife sharpened there, the one that we call “the weapon.” It’s heavier than I like, and, the first time I tried to use it, I cut myself badly, hence its nickname.

For our trip, in addition to the chef’s knife, I’m taking a smaller serrated knife. This was a gift from a dear friend, and although it’s an inexpensive knife, it’s incredibly sharp and versatile. I love it for slicing tomatoes and other veggies. Between my two knives and what’s in the cabin, I think I have everything covered. As to what I’m cooking, you’ll just need to wait and see.