Things every man must have in his kitchen?

[Ceezer]

My wife just moved out last weekend and I divided everything down the middle. I still have a lot of items left over in the kitchen but I can't tell what is clutter and can be donated to simplify the space, and what I'm missing.

I have a couple Calphalon pots & pans that she left for me, but I did go out and buy a new cast iron skillet (now I just need to learn to care for it). I know a good knife is needed, but I have 2 that I think are pretty decent.

What else? What are the kitchen essentials?

[kzoo1]

A good stock pot, and a dutch oven.

A good pair of tongs are always worth their space too.

Pepper mill, garlic press, coffee grinder, colander.

I could go on and on, but there are others who would probably like to jump in too.

Sorry about your wife...

[BigRich]

My advice is to start small and add as you need.

[professorchaos]

A real chef's knife and a good cutting board. There isn't much, short of cooking, that you cannot do with these two items.

[Ron Gallant]

A real chef's knife and a good cutting board. There isn't much, short of cooking, that you cannot do with these two items.

Yip.
Carrot peeler.
Cast Iron Dutch Oven, you can throw anything in it and it will come out awesome.
http://www.walmart.com/catalog/product.do?product_id=11989387

If you need pots pans, best deal on earth, Walmart sells this.
http://www.walmart.com/Tramontina-8-Piece-Cookware-Set/ip/5716478

As long as you don't have an induction oven, it's every bit as good as All-Clad. Better because it's 1/5th the cost.

[Emmett]

Well stocked spice rack.

Gladware or Rubbermaid for storing your leftovers (unless you like cooking every night for one, in which case go nuts)

[The Nid Hog]

Another good thing to have is the computer that you're using to post here. These days, there are lots of good recipes on line plus some useful instructional videos. It's a great way to experiment a bit before investing in cookbooks, which are also nice to have in the kitchen.

[Austin]

Paring knives
Measuring cups and teaspoons
Knife sharpener

[DaveAri]

+1 on Calphalon pots but nothing non-stick. With the correct technique nothing will ever stick.

[O.G.]

Kitchen essential depend on your age to me. A microwave is a priority for me so you can tell how old I am. The cast iron pot needs to cured in the oven so you will have a good heating. A slow cooker is a must also. Silverware, highball glasses, the list could go on. Get a few good things is what I do just always have enough to have a good get together at your house.

[holiday]

Silicon heat proof spatulas

[SpyvSpy]

I started small and worked up getting supplies along the way. One thing for sure is a nice cutting board and some good knives and of course my fav. The magnet that says "skinny cooks can't be trusted."

[Ceezer]

Thanks, folks, looks like I'm pretty well off then. I did give her both silicon spatulas/spoonulas, simply because I tend to go for the ol' wooden spoons, so I guess I'll pick one of those up. And I have one of the thick, hard, plastic cutting boards. Will this suffice, or should I go with something nicer like butcher block?

[RazorDingo]

Oven mitt(s); apron; dish towels.

[luvmysuper]

Silicone pot holders.
Work great in conjunction with the Mitt mentioned above when dealing with a two handed dish, and it's good to have a few around to sit a hot pot or dish on so you don't damage a table or countertop

[SiBurning]

You don't say what you do in the kitchen. Best advice is to pick up what you need. Some people are fine with a couple of knives, can opener, champagne cork, and church key (for bottles) and little more.

[tg16]

Rather than make a list of things I needed, I would buy the cooking implements along with recipe ingredients for those items I didn't have. I learned the hard way, take Emmett's advice, to cook normal amounts and freeze.

[Prince]

Butcher block is nice, but your not supposed to cut meat on it since it's hard to get clean. I'd stick with plastic since it can be sterilized and is cheaper.

[sjohnr]

You need two blocks, one for raw meat, the other for cooked meat. Best material I've found is beech, but most hardwoods would do it. I would avoid the tropical hardwoods though. The board should be at least 1 inch (25mm) thick so it stays straight.

You also need a cork puller like this:

http://www.amazon.com/Ghidini-Cork-Puller-34-P/dp/B000I1YA0M/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1253294937&sr=1-3

[_JP_]

A dishwasher named Halle Berry could be a big plus.

[Ron Gallant]

You need two blocks, one for raw meat, the other for cooked meat. Best material I've found is beech, but most hardwoods would do it. I would avoid the tropical hardwoods though. The board should be at least 1 inch (25mm) thick so it stays straight.

You also need a cork puller like this:

http://www.amazon.com/Ghidini-Cork-Puller-34-P/dp/B000I1YA0M/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1253294937&sr=1-3

You mean one of these:
http://www.amazon.com/Pedrini-Wine-Pocket-Waiters-Corkscrew/dp/B0002AKKYO/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1253295991&sr=1-3

or in the classier variety:
http://www.claudet-laguiole.com/?Cat=3&Click=2&gclid=CKS-x9rb-5wCFddD5godgjWFbw

:wink:

[Emmett]

The magnet that says "skinny cooks can't be trusted."

How bout this one?

http://ep.yimg.com/ca/I/retrobirthdaygifts_2068_3907733

[Emmett]

You mean one of these:
http://www.amazon.com/Pedrini-Wine-Pocket-Waiters-Corkscrew/dp/B0002AKKYO/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1253295991&sr=1-3

or in the classier variety:
http://www.claudet-laguiole.com/?Cat=3&Click=2&gclid=CKS-x9rb-5wCFddD5godgjWFbw

:wink:

I like the wing corkscrews, honestly. They're foolproof, and mine has a bottle opener in the top.

[SiBurning]

Butcher block is nice, but your not supposed to cut meat on it since it's hard to get clean. I'd stick with plastic since it can be sterilized and is cheaper.

If you're talking about raw food, it turns out to be just the opposite, unless you can actually sterilize the plastic at over the boiling point, and even then, there are issues with trapped particles.
http://www.butcherblockco.com/butcher-block-vs-plastic.html

What you want to do is have separate blocks for fresh food and foods that need cooking. The idea is to prevent cross contamination. Some people go further and use 2 (or more) blocks for uncooked foods: one side for chicken, another side for smelly things like fish and garlic, another for meat and vegetables, and one for... I forget. There's a standard color code for these things. Then use another block or more for already cooked foods, one side for meat, another for cheese, a third for bread and clean stuff, etc.

It's hard to find space for so many boards, so I only have one large wood block for uncooked foods, one side for fish, the other for meat and vegetables. Chicken being the most dangerous, needs special care. I just use paper and stuff and clean up with bleach. I also have a small cheese board that can also be used as a server, and another small board for fresh food.

[sjohnr]

You mean one of these:
http://www.amazon.com/Pedrini-Wine-Pocket-Waiters-Corkscrew/dp/B0002AKKYO/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1253295991&sr=1-3

or in the classier variety:
http://www.claudet-laguiole.com/?Cat=3&Click=2&gclid=CKS-x9rb-5wCFddD5godgjWFbw

:wink:

Ahh, no. I didn't.

[SmoovD]

Plenty of kitchen towels.

[kzoo1]

You mean one of these:
http://www.amazon.com/Pedrini-Wine-Pocket-Waiters-Corkscrew/dp/B0002AKKYO/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1253295991&sr=1-3

or in the classier variety:
http://www.claudet-laguiole.com/?Cat=3&Click=2&gclid=CKS-x9rb-5wCFddD5godgjWFbw

:wink:

Actually he should get one of these:

http://www.amazon.com/Oster-4207-Electric-Wine-Opener/dp/B000COC5MK

Way cool and it actually works!

http://ecx.images-amazon.com/images/I/316YBSVF2BL._SL500_AA280_.jpg

[SmoovD]

Actually he should get one of these:

http://www.amazon.com/Oster-4207-Electric-Wine-Opener/dp/B000COC5MK

Way cool and it actually works!

http://ecx.images-amazon.com/images/I/316YBSVF2BL._SL500_AA280_.jpg


What ever happened to a wine key. Simple. Effective. No batteries. :biggrin:

[kzoo1]

What ever happened to a wine key. Simple. Effective. No batteries. :biggrin:

Agreed. But that thing looks good on the counter, and my wife can use it.

[Monkeydad]

A wife. :lol:

[Ron Gallant]

Actually he should get one of these:

http://www.amazon.com/Oster-4207-Electric-Wine-Opener/dp/B000COC5MK

Way cool and it actually works!

http://ecx.images-amazon.com/images/I/316YBSVF2BL._SL500_AA280_.jpg

I expected more from a group of classic shavers. Come on guys, it's classy, it's what any expert will tell you to use (I was enlightened during bartenders school) and CLASSIC. You guys showing me your Mach 3 equivalents. Baah. :lol::lol:

[Luc]

A Dutch oven is a must. A blender is useful. If you're a fan of baked beans, a clay pot is great and a kettle...

[homebrewer]

I have a kitchen that is WAY overstocked... I have just about every gizmo, utensil and vessel you can think of, yet I'm also a single guy living alone.

All you really need are the basics. 99.99% of all of my time in the kitchen involves a cast iron dutch oven, a french black steel pan, a flat wooden spoon( can be used as a spoon or spatula), a good chef's knife, and a cutting board. Anything else is nice to have, but will rarely be used IMO.

[RexHavoc]

all you really need are the basics. 99.99% of all of my time in the kitchen involves a cast iron dutch oven, a french black steel pan, a flat wooden spoon( can be used as a spoon or spatula), a good chef's knife, and a cutting board. Anything else is nice to have, but will rarely be used imo.

+1

[Marbelizer]

George Foreman Grill, hands down everyone should have one.

[SiBurning]

George Foreman Grill, hands down everyone should have one.

No can do. Frazier was my favorite boxer. After 36 years, I still hold a grudge.

[ouch]

a cast iron dutch oven, a french black steel pan, a flat wooden spoon, a good chef's knife, and a cutting board

I like your style.

[professorchaos]

I expected more from a group of classic shavers. Come on guys, it's classy, it's what any expert will tell you to use (I was enlightened during bartenders school) and CLASSIC. You guys showing me your Mach 3 equivalents. Baah. :lol::lol:

:eek:

I collected antique corkscrews until vintage straights took over. Does that help?

But I stand by my original post, a kitchen knife and a cutting board. Should have mentioned a steel too. Regardless, the Sabatier 12" high carbon knife gets used exponentially more than anything else in the kitchen.

[Ron Gallant]

:eek:

I collected antique corkscrews until vintage straights took over. Does that help?

But I stand by my original post, a kitchen knife and a cutting board. Should have mentioned a steel too. Regardless, the Sabatier 12" high carbon knife gets used exponentially more than anything else in the kitchen.

You wouldn't have an old Listerine bottle cork screw laying around? :001_rolle

[Topgumby]

For my cast iron, I keep some bacon grease in the fridge. After washing I use a little bacon grease on a paper towel to keep my skillets and dutch oven non-stick and rust free. Seems to work better than oil.

One thing worth trying with your clutter - put all your utensils, pans, etc aside and when you need them, take them out and keep them out of the box. Look at what's left in the box after that month, and get rid of it or store it elsewhere if you can't part with it.

Go through your spices and pitch anything that doesn't smell like it should. Pick up new spices in bulk, the grocery store bottles and tins cost far too much.

Have fun outfiting your man kitchen.

[Ceezer]

All you really need are the basics. 99.99% of all of my time in the kitchen involves a cast iron dutch oven, a french black steel pan, a flat wooden spoon( can be used as a spoon or spatula), a good chef's knife, and a cutting board. Anything else is nice to have, but will rarely be used IMO.

That's what I'm trying to achieve. I actually have a lot of crap left over, even after giving half to her, and realize I don't need this much stuff. I'd like to simplify, but want to make sure I have the essential basics.

I just realized the cast iron skillet I picked up is 'pre-seasoned'. Is it ok to use as-is, or should I strip it down and season it on my own?

What is the dutch oven used for? Or, what makes it stand apart from any other covered pot?

[SiBurning]

That's what I'm trying to achieve. I actually have a lot of crap left over, even after giving half to her, and realize I don't need this much stuff. I'd like to simplify, but want to make sure I have the essential basics.

I just realized the cast iron skillet I picked up is 'pre-seasoned'. Is it ok to use as-is, or should I strip it down and season it on my own?

What is the dutch oven used for? Or, what makes it stand apart from any other covered pot?

There's a lot of lists on the net about stocking a basic, intermediate, and advanced kitchen. You can use one as a guide, but it's best if you think through what you actually do, or want to do, and adjust. Here's a pretty poor list to get you thinking. I purposely picked a small list so you have to add to it, rather than subtract. http://www.theplaceforcooks.com/cms/index.cfm/path/80767/82030/149297/ Go through it and cross off what you don't need. If you were looking to build a full kitchen, I'd suggest starting with a really good, big list. If you want a longer list, let us know.

Here's a suggestion for dealing with what you have now. Put everything you're not sure you need in a closet. When you use something, take it out of the closet permanently. A year from now, throw out whatever's still in the closet.

A dutch oven is generally used for long cooking things, or when you need even heat all around, and not just on the bottom. The idea is that the pot reetains heat all around, including at the top, so it cooks as if it was an oven. Long cooking stews are the classic example. A good all around one will work on the stove or in the oven. I use the enamel coated cast iron ones, although technically I think they're called something else.

[Topgumby]

I just realized the cast iron skillet I picked up is 'pre-seasoned'. Is it ok to use as-is, or should I strip it down and season it on my own?

Go ahead and use it as is.



What is the dutch oven used for? Or, what makes it stand apart from any other covered pot?

Well, there are dutch ovens designed for use over a fire, with legs and a flat lid to put coals on. The "kitchen" cast iron dutch ovens have no legs, for use on burners, and don't need the flat top.

As I see it, the great thing about a cast iron dutch oven is that it goes straight from the burner (browning chicken) to the oven (baking browned chicken with garlic and EVO...mmmmm!). It's a versatile design, and can be used to make breads and biscuits, used as a skillet, used as a pan or deep fryer, used as a stewpot, and it can be used on the Weber, too. For me, there is something about a mess of gumbo or chili served up in a dutch oven that just seems right.


Cast iron retains heat well, and lasts forever if cared for. If I ever kill the seasoning with acidic foods or some other mistreatment, I simply re-season. Other nonstick surfaces are garbage once they give way.

Disadvantges? Heavy, and it will rust if you neglect it.

[professorchaos]

You wouldn't have an old Listerine bottle cork screw laying around? :001_rolle

No sir, I do not.

[Ron Gallant]

No sir, I do not.

lol, I am trying to find one. I use old bottles to make my shave den look all vintagey. My mouthwash is in a 100 year old Listerine bottle. My bay rums go in some old apothecary bottles etc. The little finger pull cork screws they used on old medicine bottles are hard to find.

[RazorDingo]

I'd like to simplify, but want to make sure I have the essential basics.

The "essential basics" really depends a lot on the sort of cooking you like to, or in this case plan to, do.

The Dutch Oven, despite claims of its adherents that it can do every thing from bake bread to make ice cream, is really best for stews, casserole, and pot roasts. If these foods are things you like, and plan on making a lot of - then a dutch oven could quite literally become an essential. If, like many other newly single people, you foresee your stews coming out of a can - probably not.

The same is true for many other kitchen items. If you love Asian cooking, then a well-seasoned steel wok is a "must-have." But if your foresee little more than a bi-monthly stir-fry, then you can get by with any decent quality skillet.

[Ron Gallant]

The Dutch Oven, despite claims of its adherents that it can do every thing from bake bread to make ice cream, is really best for stews, casserole, and pot roasts...

I have to disagree to some extent. I have no experience with making bread OR ice cream in my "Dutch Oven", but to say it's only good for stews, casserole, and pot roasts seems misinformed. That is unless your just categorizing everything under those titles.
Just this week I made homemade macaroni and cheese, Chicken in Salsa and my awesome spaghetti sauce.
I do love me some pot roast though. Throw it in, cut up some veggies, put it on low and go to work. Come home to a chefs feast.
It's not magic. Just useful.

[ouch]

I just realized the cast iron skillet I picked up is 'pre-seasoned'. Is it ok to use as-is, or should I strip it down and season it on my own?

Use it. Then continue to use it. Then keep on using it. Then use it some more.

[Ron Gallant]

Oh and one more thing every man must have in his kitchen:

http://ecx.images-amazon.com/images/I/51645zgLqbL._SS500_.jpg

[Alacrity59]

Oh and one more thing every man must have in his kitchen:

http://ecx.images-amazon.com/images/I/51645zgLqbL._SS500_.jpg

My wife keeps a rusty knife, so she says, for moments I'm weak . . . damn that is a nice pic . . . shussshhh . . . please

[professorchaos]

lol, I am trying to find one. I use old bottles to make my shave den look all vintagey. My mouthwash is in a 100 year old Listerine bottle. My bay rums go in some old apothecary bottles etc. The little finger pull cork screws they used on old medicine bottles are hard to find.

Yes they are! And when you find them, they are not cheap. I have one perfume bottle corkscrew from the mid-1800s (estimated).

[Crazy Dave]

There are lots of good suggestions. Two things not mentioned that I find essential are a wok and a salad spinner.

Dave

[Ron Gallant]

There are lots of good suggestions. Two things not mentioned that I find essential are a wok and a salad spinner.

Dave

Salad Spinner? Really?
Wok was mentioned.

Salad Spinner? :001_huh:

[Crazy Dave]

Salad Spinner? Really?
Wok was mentioned.

Salad Spinner? :001_huh:

I just got one a few months ago and I don't know why I lived without it for so long. I rinse all my salad vegetables spin them, and then I have dry salad that does not dilute my dressing. You can leave the salad in the thing in the refrigerator. It wil keep for a few days. Obviously, you have to eat a lot of salad to make it worth it, but I do.

Dave

[Ron Gallant]

I just got one a few months ago and I don't know why I lived without it for so long. I rinse all my salad vegetables spin them, and then I have dry salad that does not dilute my dressing. You can leave the salad in the thing in the refrigerator. It wil keep for a few days. Obviously, you have to eat a lot of salad to make it worth it, but I do.

Dave

I was just kidding. And I agree, you would have to eat allot of salad.

[Lucius]

RE: Cutting board sanitation

I've mixed putting fish, raw meat, cooked meat, produce, and everything else on the same plastic and wooden boards.

Far be it from me to tell you how you handle your own safety, but I've never gotten sick from doing this. If you properly clean your boards it really shouldn't matter. Hell, even if you have separate boards I don't see how the one you use for raw meat is safe if you DON'T clean it properly, even if it's only for raw meat.

Just my 2 cents, but I think the whole separate board idea (looking at you Alton Brown) is completely unnecessary.

[galopede]

What is this thing called salad you speak of?

[Ron Gallant]

What is this thing called salad you speak of?

I think it's used to keep the plate clean. :lol:

[Ceezer]

salad spinner

I actually use mine so much that I don't even bother putting it away most days.

[Topgumby]

The salad spinner takes water off the fries before they go in the oil.

Are there really other uses?

[Klarion]

I tried to go simple when moving out on my own, and took a while to settle on what I believe to be the "necessities" in my own kitchen. Enough to pretty much do anything, but not filled with a bunch of stuff I won't use (ie. gadgets, for me). Took some shopping at TJ Maxx/Home Goods/Marshalls to basically settle on everything. My pots, for the most part, are the old Calphalon tri-ply stainless.

10" skillet
3 quart saute pan w/ lid
2.5 quart sauce pan with lid
5.5 quart dutch oven, enameled cast iron
Safety can opener, and a corkscrew/bottle opener
Kitchen shears
10" chef's knife, paring knives, 10" slicer, serrated knife because I eat way too much bread
Multi piece set of nylon utensils, and a couple of silicon spatulas
Bamboo cutting board, plus a bunch of disposable flexible cutting boards
2 half sheet aluminum pans
A large stoneware roaster/lasagna pan
Microplane grater w/ interchangeable blades

[Legion]

This year I found myself in a pretty similar situation to yourself. A few Of the things I have found super useful;

A good quality Chinese cleaver and a means to keep it really sharp. Watch a Chinese chef, they will use one of these for pretty much EVERYTHING. Chopping, slicing,, scooping, crushing. They are great.

A ceramic knife for the more fiddly jobs. They never need sharpening. Great stuff.

A tagine. Moroccan cooking is tasty and there are heaps of recipes on the net. Get one with a cast iron base so you can brown meat, etc in it too. They are really easy to use and you look like a super chef when you invite a date round for dinner. EXOTIC!

Good wine glasses and a few types of nice wine to keep on hand for when above dates come over.

Some means of making good quality fresh coffee for two. See above. There is no point inviting someone up for coffee and only having instant.

I know several of these are aimed at "entertaining". Plates, pots and pans, utensils, these things are a no brainer. It's the entertaining part that you may be out of practice with and might not think about. I was, anyway. :biggrin::biggrin:

[galopede]

The salad spinner takes water off the fries before they go in the oil.

Aah. Must get one then. Fed up with the oil in the chip pan foaming up because the chips are too wet. Might be easier than the hair drier.

You go for a pub meal in Britain and they always cover half the plate with salad. I reckon it's because it's cheaper than food for making the plate look full...

I'll get my coat.

[Crazy Dave]

What is this thing called salad you speak of?


I think it's used to keep the plate clean. :lol:


The salad spinner takes water off the fries before they go in the oil.

Are there really other uses?

Uh...Oh never mimd!:c1:

Dave

[Venom8431]

A good non-stick pan is always good to have. My omelets would be torn to bits if not for teflon.

Here's a link (http://www.ehow.com/how_4866720_cure-castiron-skillet.html) that talks about caring for iron skillets.

[Hughies_online]

From a guy who's been there, done that!

A big pot with lid (so you can cook for multiple days)
A spatula
A spoon
A pair of tongs
A big skillet (for those steaks)
Salt and pepper mills
A small pot with a lid (to warm stuff from cans)
A knife, spoon and fork to eat with (x2 if you're planning on dating soon)
A tea towel (to mop up spills)
Recipe books (all you can get your hands on)
Mobile phone (to call your mum when you get stuck or don;t have something you need)

[tejasjeff]

1) Subscription to Cooks Illustrated online.
No need for Cookbooks, the recipes always work and they have nonbiased reviews of equipment. Run by a no BS guy and how I learned to cook.It is Man friendly.Tells you what to do and mistakes that can be made.
Multitasking is important .which brings us to
2) Salas Spinner - Oxo one is a salad spinner. colonder and storage with the lid. Great for storing salad fixing ,washed grapes etc.
3) Three Knives-8 or 10 inch Chef -Forschner stamped are cheap and damn good for the money. Serrated Bread knife for bread and tomatoes etc.
Small all around 4 inch for everything else.
4) Lodge Logic 10 skillet AND lid! You may have to go to a camp supply place for lid. You know have a poor boy dutch oven.
5) French Press for coffee and steeping anything from dry chilis to dry mushrooms.
6) Cheap nonstick skillet- Cheap does not mean crappy. Go to a Restaurant supply store and get a couple. There going to eventually peel anyway so just use what chefs use and toss em when they do,That could be years anyway.
7) Ceramic peeler and hand mandolin from Kyocera -cheap and the best there is for the money
Good Luck!

[WhosYerBob]

Sounds like you already have the makings of a decent bachelor kitchen - I'd hold off on buying anything more until I discovered I had an actual need.

[Doc4]

Oh and one more thing every man must have in his kitchen:

http://ecx.images-amazon.com/images/I/51645zgLqbL._SS500_.jpg

Just making Page 4 look nicer.

[ouch]

Bamboo cutting board, plus a bunch of disposable flexible cutting boards


Bamboo is too hard and can dull your knives.


Oh and one more thing every man must have in his kitchen:

http://ecx.images-amazon.com/images/I/51645zgLqbL._SS500_.jpg

Normally, I don't recommend purchasing a set of anything, but in this case I will make an exception.

[Gaz]

Lots of good advice here already.

I love my pasta, so a good colander is a must.

Hand crank can opener. No need for an electric one imo.

Pyrex, oven-safe baking dishes. I have a set of 3 - rectangular, square, and round with lid.

Good size mixing bowl.

[Cheech]

I've been there. On the bright side, I personally had a lot of fun stocking my kitchen. I started out with a few pots and pans I kept. Then I bought a knife set and cutting board. I've been collecting odds and ends since. Anything other than the basics becomes a matter of personality. I have a crock-pot I adore, but I know not many people use them. I've been thinking about picking up a pressure cooker for goulash from scratch, but know that I have yet to meet someone in the US who actually uses one.

Oh, and an angry-cat egg-timer

http://farm3.static.flickr.com/2655/4054298662_19197e9537_m.jpg

[Monkeydad]

I have a chicken timer.
http://farm2.static.flickr.com/1068/540982806_1497de49df.jpg

[Macers]

I see a lot of recommendations for a serrated bread knife (good for more than just bread). I'd suggest one as well, but I prefer it to be offset.