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On blenders, I've never had luck with a < $100 blender and my vitamix would be on my short list of "If you were stuck on an island with 1 kitchen electric ..."

I cook a lot (for a family of 5) and my minimum/essential kitchen items for us are:

- 2 knives (I use Global but I like Victorinox too) + Henckels sharpener

- Cast iron skillet

- Wok

- Small non-stick pan (my wife prefers little/no oils)

- 2 Pots

- 1 steamer basket

- 1 baking sheet

- 1 pizza stone (or some unglazed tiles from Home Depot)

- KitchenAid stand mixer

- Vitamix 5200 blender

- 1 large Rubbermaid tub/lid for rising bread dough

- 1 slow cooker / crock pot (you can get em for as little as $20)

As for books, I've collected a few here and there but the ones I refer to the most are The Professional Chef (referenced in article), The Magnolia Bakery cookbooks, and Artisan Bread in 5 Minutes a Day (amazing bread a pizza dough for busy people).

http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutioni...

http://www.amazon.com/The-Magnolia-Bakery-Cookbook-Old-Fashi...

http://www.amazon.com/Zwilling-J-A-Henckels-Sharp-Sharpener/...



Thanks for these great suggestions.

What do you think about slow cookers destroying vital nutrients? This is the only thing keeping me from buying one.

I read some more serious research a while back but a quick search on Google got these 2 (not so great) sources:

http://whfoods.org/genpage.php?tname=dailytip&dbid=45 http://www.livestrong.com/article/129000-slow-cookers-nutrit...


It's an interesting topic and I honestly haven't done much research on it.

I really only cook 2 things in our slow cooker: (1) meats in some sort of sauce (usually chicken or pork) which we use with chopped/raw veggies for tacos or salads and (2) steel cut oatmeal (we set it on low the night before with diced apples + cinnamon).




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