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Re: Japanese or European cooking knives?
Most euro style knives used to be called German, as opposed to the French style. I started w. french, a particularly good Sabatier/Hoffritz. Much flatter, almost triangular, and a remarkable fine edg…0 · -
Re: Knives
The Victorinox Fibrox line has a consistent reputation as high performance for price. Not very pretty, but very serviceable. There are quite a few more expensive knives that don't work any better. Th…0 · -
Re: Hot Plate for my BGE Table? question about using granite, need feedback.
For the price being asked, doesn't seem like you would loose much if it cracked, or a polished surface was marred. Perhaps if the granite was damaged so that water got into it, and froze, you might e…0 · -
How an Iron Chef competitor uses and Egg for himself
For those interested in offal cooking, you have probably heard of Chris Cosentino. Evidently, he uses an Egg too! See here. Not offal, just stuff from the sea. Ahh, to live closer than 900 miles from…0 · -
Re: It's time to do something - But what? I need to loose weight
Here are a few cooking notions. Bitter tastes in food can be decreased w. a small amounts of salt. This allows whatever sweetness there is to come out. Acids are said to "brighten" flavors…0 ·
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