- Hey!
What are you doing in here?
Sorry, that was terrible.
(laughing)
I'm working from home. I, you know,
I think this is just the fact of life these days,
and you all have joined me in my kitchen a few times
And given that there's basically no division between work
and personal life anymore.
Why not pull the curtain pack any more?
I'll give you a tour of my home kitchen.
(jazzy music)
(breathes deeply)
I need coffee.
Aaahh.
Let me introduce you to my coffee corner.
Now my coffee corner is so small that most of my coffee
brewing gear doesn't actually fit in it.
And, you know, quarantine...
so like, I am...
Whoooaaa...
...well-stocked on coffee at the moment.
I have a lot of coffee to drink.
(laughing)
One thing I have started is, you know,
like so many people have gotten on the sourdough bandwagon.
So this is one new member of my kitchen,
is my sourdough starter.
I just fed it.
So it's low and it's just starting to rise.
I'm gonna be frank with you,
I'm not the most organized person.
There are far more organized and better-organized kitchens
than mine.
But one of the best things that I actually picked up from
Sasha is to use these bins
to hold categories of stuff.
So, you can't just put every little thing in a,
in one of these, cause it's not space efficient.
What's really good is to start doing these bins. And you see
how I was able to just pull that whole thing out.
I love that!
So this is my beans and grains bin.
If I get another bag of some other bean,
I don't need to find some new pop container
to put it in.
I just stack it on here, use it eventually.
And I can pop this right back up here so easily.
It's just organized enough.
This one it's made by Progressive for like big bins of sugar
and flour. I really like this.
You know, I do my flour by weight most of the time,
but it does have this nice feature in here.
It's got this crossbar.
So you can actually level a scoop as you're pulling
it out of the bin. So if you are measuring by volume,
that's kind of nice.
(child singing in background)
Sorry, I can hear my son.
(laughing)
I don't know if you can hear him, but he's,
I don't know what he's going on about.
I think he's singing maybe.
So this is where I keep my pasta, under the bed.
(laughing)
That's super embarrassing.
I have so much pasta that it does not fit in my kitchen.
And so, there you go. Under the bed.
Alright, you wanna see my cookware collection?
It's, um... it's a lot.
All right. Non-stick pan.
Two-quart saucepan.
Pasta pan.
One-quart saucier,
Another two-quart saucepan.
Sauté pan.
Eight-inch carbon steel skillet
12-inch cast iron skillet.
Y'all don't think I'm done, do you?
(pots clattering)
Dutch oven.
Then there's my donabe.
My tagine.
I was just thinking about how I would like to
buy some more earthenware,
and Kate, my wife, was like, "you will not."
I forgot to show you, this is a very prized
little collection of copper pots.
One of the most responsive, conductive metals
and it makes it really cool to cook on.
Beautiful. Just beautiful, beautiful stuff.
I have a cook mix of a you know
Western style knives and Japanese knives
and one, actually two -
I didn't even take out my other Chinese cleaver.
So I have two Chinese cleavers.
but I only have one here right now.
And then I got all these knives
that I haven't even taken out of the boxes.
Oops.
Here's something that I brought from my restaurant
experience into my home kitchen.
And that's the use of eighth sheet pans and sizzle platters.
So what is this technically,
this is a rimmed half-sheet pan
because a full sheet pan is
twice the size and you would only see it in a commercial or
restaurant kitchen. That helps explain the terminology.
When you encounter quarter-sheet pans.
If you don't own quarter-sheet pans, you should.
I use them more than I use half sheet pans.
They are incredibly helpful for all kinds of prep
all kinds of mise-en-place stuff.
When you're getting recipes together.
And beyond that, eighth-sheet pans.
These are useful for all sorts of stuff. You know,
reheating a small portion of something in the oven,
tossing it in the toaster.
I also have sizzle platters,
which is another restaurant-y thing,
but they're very useful for home, also for reheating.
You wanna see the thing I hate more than anything else?
This citrus juicer is the worst citrus juicer
I've ever used in my life.
Every time I try to squeeze a lemon or a lime in it,
all the juice squirts out the side.
And none of it goes out the bottom, it's infuriating.
And every time I use it, I get pissed off and I'm like.
I need to buy a new citrus squeezer, man!
And I never do.
This is my utensils drawer. And you know, I would say,
it's not well organized.
Oh! This thing's fun.
You know what this is, who knows what this is?
This is a Japanese drop lid.
This, the traditional ones are made out of wood.
This is made out of silicone and it's named after a,
they're named after a pig.
And so then they put a cute little pig snout on the product.
These are like from my great-grandparents from Latvia,
they're straw spoons.
But the truth is everything that passes through them
tastes metallic so I never use them.
Oh, this is cute.
Look.
Little Pororo chopsticks for kids.
Well, here's my freezer, which is just full of stuff,
including frozen fish. These are salmon collars
I bought recently,
there's frozen kampachi, frozen bread,
frozen vegetables, always handy to have
in case you need a quick vegetable for dinner.
I got some trout, Acadian redfish?
Uh, frozen scallops...
My freezer is so full
that it almost doesn't close.
And then my fridge, welcome to my refrigerator.
This is the leftovers of the tagine
I cooked last night, it was fish tagine.
Got some duck breasts I'm gonna have for dinner tonight.
Tonic, fancy tonic water.
This, I have this for cooking.
It's like canned white wine.
So you don't have to open a whole bottle just to cook.
The wine and sake bottles
begin to take over.
All sorts of stuff in my -
(beeping)
Yeah, the fridge does not like being open this long.
That's my fridge.
So that's my kitchen.
In a nutshell. This is where the recipes get made
It's where the sausage gets made. And the sourdough.
Thank you for joining me on my home kitchen tour,
I hope that it was not boring.