Kitchen gadgets for the office?

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marchdesign

Assistant Cook
Joined
Nov 30, 2021
Messages
5
Location
Chicago
Happy New Year everyone!

It's lovely to hear everyone's story on the picnic. I went old school with a red wine and a simple cheese board.

I wonder what kind of kitchen gadget would you bring to the office?

Best,
Hugo
 

HeyItsSara

Senior Cook
Joined
Feb 5, 2020
Messages
279
Location
NYC
Besides the obvious, coffee maker? Ice maker?

Sandwich machine
microwave

an apple corer or good knife, i guess
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
I would say that it depends on the people in your office.

If it's anything like mine, I wouldn't bring anything that I cared about, or in any way wanted back. We have a small kitchen that is shared by 4 small departments (totalling about 50 to 60 people), and everything in it either gets abused or broken very quickly. Anything nice walks out the door.

One of the small departments has supplied a microwave and toaster oven, on which they constantly are taping signs complaining that if no one helps keep them clean, they will be taken back.

There are two company supplied refrigerators and two coffee maker that only get cleaned when they get beyond disgusting, and then another note us posted in futility about keeping them clean.

But in an effort to be helpful and a bit green, a few microwave safe plates, bowls, and cups are useful instead of everyone using paper and plastic. A supply of metal utensils are also good. However, some people use them and just leave them in the sink. I guess they're expecting their mom to come in and clean up for them.
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,825
Location
near Montreal, Quebec
I would say that it depends on the people in your office.

If it's anything like mine, I wouldn't bring anything that I cared about, or in any way wanted back. We have a small kitchen that is shared by 4 small departments (totalling about 50 to 60 people), and everything in it either gets abused or broken very quickly. Anything nice walks out the door.

One of the small departments has supplied a microwave and toaster oven, on which they constantly are taping signs complaining that if no one helps keep them clean, they will be taken back.

There are two company supplied refrigerators and two coffee maker that only get cleaned when they get beyond disgusting, and then another note us posted in futility about keeping them clean.

But in an effort to be helpful and a bit green, a few microwave safe plates, bowls, and cups are useful instead of everyone using paper and plastic. A supply of metal utensils are also good. However, some people use them and just leave them in the sink. I guess they're expecting their mom to come in and clean up for them.

I guess they could use a more Swedish attitude. ;)

https://www.youtube.com/watch?v=9q9TzV16O7g
 

FrankZ

Site Team
Staff member
Joined
Nov 22, 2009
Messages
10,115
Location
Chesapeake Bay
My job has gone full time telework but I still have a desk in office in case I wish to use it. I think that will come to an end within 6 months and they will just have hot desks for us, the NJ building is already like that.

Before they decided we would stay working at home I was thinking about getting Flair espresso maker for my desk. I can't have a plug in appliance so I was looking at the fully manual one.

But it makes no sense now.
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
Lol, spork. The latter was along the lines of my thoughts for larry's suggestion of a good knife.

How ya been? Take care of that crochety ol' dad of yours. He thinks he's a classic, but antique is more apropriate, methinks.
 
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spork

Head Chef
Joined
May 27, 2009
Messages
1,135
Location
Landlocked in Southwest U.S.
Just for social show/threat. I don't bake in the office, other than the coffeecup-microwave-cakemix that I learned from DC, followed by a Keurig. Cup-noodles, anyone?
 

PrincessFiona60

Ogress Supreme
Moderator Emeritus
Joined
Jul 14, 2009
Messages
38,955
Location
Wyoming
Cutting board, small Santoku, 2 small crock pots and utensils for such, fridge. Large crock pot for pot lucks, these happen monthly. It's amazing what I can cook in my office.
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,069
And a cabinet with a lock for anything you want to keep supplies and appliances intact, clean, unbroken and around for awhile.
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
Label stickers are a good idea, but people should also date their food.

Um, I mean mark down the date of when it was put in the communal fridge.

Some people are ruthless, though. I've seen food dated in the future.
 

spork

Head Chef
Joined
May 27, 2009
Messages
1,135
Location
Landlocked in Southwest U.S.
Hi Spork! You have been missed, so good to see you!

Had been thinking about you; my recollection is that you are a healthcare pro and might need my occasional toast (burnt crust scraped off).

I make & label food for office sharing. So, I often steal plastic pockets of fast-food utensils (including little salt/pep packets) to stock the breakroom. I also almost always have a treasured screw-together pair of travel chopsticks in my pocket (I eat every whichwhereandwhen). KFC has plastic sporks for anyone's free taking.
 
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