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Mama Deb
mamadeb
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Tonigh's dinner was broccoli and tofu stirfry.

For which I changed my kitchen. (We only have one sink. When I cook meat, I take out the fleishig (pink) dish drainer and sink rack (okay, the sink rack is black, but I *know*). When I cook dairy, I use the blue ones. I also have matching sponges and so on.) I made it dairy on Sunday because I made cheese omelettes for dinner. I kept it dairy because I made ratatouille, which is pareve, but my dairy equipment would suffice, I thought. I thought wrong. Tonight, I made tofu, which is also pareve. But I changed my kitchen.

This is because all my best equipment is fleishig - better pots, better knives, better cutting board. Plus, my microplane lives in the fleishig drawer, although I've kept it pareve. And my stir-fry pot is also my spaghetti sauce pot and my chili pot. I could make a stir-fry using my dairy equipment, but I'd rather not.

And if I'd changed over for the ratatouille, I wouldn't have just tossed my smaller dairy soup pot. Because you see, it's a lousy pot. The bottom is very thin. A moment's inattention, and I got burned veggies. My fleishig soup pot, on the other hand, has a thick bottom with an extra layer. It's lots safer. (I'm getting a *good* pot for dairy now.)

Also, I got to use my new rice cooker. This would be my third. My first died after one use. The second one I killed by pouring the rice and water into the heating part of the cooker, not the internal pot. Oops. This one's Black and Decker. I like it already - it has a clear top and is fun to watch.

Comments

I hear your pain.

My default kitchen, and my best pots, are dairy/pareve. I almost never use my fleshig pots for pareve because I don't have the variety and they're just not up to the same quality.

I just started using a *decent* knife for dairy. It's from a relatively inexpensive line of Wusthoff-Trident, but it's so much better than the Tramontanas I had been using that I don't mind that it's a little short and light for my tastes. It has made a real difference (it also helps that you can use the same honing steel for both milchig and fleishig knives.)

I don't think I'll ever have the same quality for my dairy stuff, but It's worth it to have at least *good* instead of junk.

(And I don't think I'll ever bring myself to get good stuff for Pesach.)

My knives for fleishig are okay, but not great. We just don't have the money right now to buy anything better. That's definitely on my list for something to buy in the future though.

You know something crazy? My grandfather used to work for Waterford/Wedgewood in Canada, and we'd get all sorts of weird stuff for crazy cheap prices. So, for a while, I was using complete sets (for 8 with some extra plates) as my everyday pesach meat and dairy dishes.

I used to keep most of the knives and the cutting board pareve. But then I needed a pareve basin and rack, and it was sort of a pain. And I used to pile up dirty dishes, and, well, enough true confessions.

Now I just have dairy, and it's extremely easy. (I even have a dishwasher. Forgive me for bragging. I'm just glad, I can use something easy now.) I eat meat now and then in restaurants but honestly, I don't miss it. Fish, I would miss, but meat, not really.

I used to keep the pot and colander I used for pasta and potatoes pareve. It just seemed more useful that way.

Then one Rosh HaShanah I accidentally poured a pot of pot roast gravy into it (I was thinking of putting in the noodles, I swear.) Rabbi lived too far away to consult.

And while I probably could have rekashered it at that point and reset it to pareve, I decided not to bother. And it's made my life easier - I don't have to be careful about washing it or which spoon I use for stirring. All I need to do is rince off the spoontula I use for the sauce and stir.

(When you say you kept your cutting board pareve - *how*? I slice meat on one and cheese on the other.)

Pareve cutting board

I slice cheese on a plate, and I don't slice meat much at all (either it's in portion sizes already, or I put it on a huge platter and cut there). But I cut a huge amount of veggies (and some fruit). And the flexible cutting board I use is easy to rinse off without even touching the sink.

I had a meat one also, actually. Not usually a dairy one as I usually didn't need to slice cheese.

fleishig

Heh. Whenever I see you use this word all the German I ever heard (I can actually parse a fair amount of spoken/written yiddish) comes back, and then the next thing my mind does is reach for the most literal translation of "fleish".

"This is because all of my best equipment is fleshy .... Plus, my microplane lives in the fleshy drawer ...."

And yes, I have this image of somewhat beigey-pink slightly squishy equipment and then my brain wanders off into images of the forbidden assignations between the cutlery ....

I still find it odd whenever I read English-English about kashrut: they tend to use "meaty" and "milky".

I know. Even in my non-kosher home, they were always fleishig or milchig, meat or dairy. I say "fleishig" or "dairy" now because it means I can mark with letters and not get confused. "M" is too ambiguous.

Meaty and milky just look, as you say, odd.

The alternative would be to use the English term "meaty", which would look exactly as weird. "My meaty can opener is black while my milky one is blue."

To ramble nonsensically:

Oxo did not do us a service when they made everything black, while Le Crueset deserves much gratitude for making its incredibly useful silicon spatulas in every color. Which is why I have four of them.