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I wonder if there's a CD ROM version of Larousse Gastronomique. it's too heavy to carry back and forth from home to office and too damn expensive to buy one for each location.

heh! i've seen the Dexter Russel knives at my local kitchen/houseware shop. Costs a lot less than online too. It's so inexpensive :)

yuck! people eat that!? hmm how about the vomit of a Swallow boiled in rock sugar? i ate that. hahah except it's marketed under a more palatable "Bird's Nest"

i've eaten them from the roadside stalls along the trunk roads of West Malaysia. still gross

never had Kopi Luak before. it is however a Sumatran delicacy

my folks like it (bleagh) sometimes they'd buy a bag of it. how expensive? Hmmmm about $10 to $20 a fruit expensive. They'd lay it out on newspapers and crack open stinky fruit after another. I'd be hiding in the living room or long gone.

Mine...hmmm Horseshoe crab

scallops and shrimp would be my daily fare if i could help it.

i wonder if anyone here has drunk Kopi Luak? Coffee beans harvested from Civet cat poop.

not the fried rice sweet sour shrimp specials; one large plate for only $5.00

i dont know if this is considered spoilt or discerning but to me the Chinese food in American Restaurants reallly sucks. It's not even Chinese food, it's some weird frankenstein monster of food.

about 3 times a week *LOL* if you exclude frying bacon and eggs for breakfast. i'm single; i live alone; i work late; and when i'm on the job, i eat on the house. to me, cooking is a luxury, kinda like a (job related)hobby rather than a neccesity. it's actually cheaper for me to eat out rather than go through the expense of the ingredients and all.

Compare the relative merits and weaknesses of a Santoku vs a Chinese Cleaver vs a French Style Chef's Knife (thinner) and the German Style Chef's Knife. I currently have a 6" Santoku, seems to work fine for everything i can throw at it. There are times though where I wish for a longer blade but the 6" blade is small and light enough to handle most paring knife jobs. Being a Knife junkie, you can never have too many knives. What should I get next? a Wüsthof 8" Chef's knife, 8" carbon steel chinese cleaver, 8" Global Chef's knife? Or do i really need to get anything (heaven forbid) since I can almost do it all with my Santoku.

maybe this will help: http://www.epoxy.com.pk/steel.htm Steel Epoxy, you can add in the grip of your dreams, not just round the edges.

Shucks, why would you want to do that? I rely heavily on both of those for most of my cooking at home. A nice wok is a pretty righteous cookware item too. If you don't have a wok, get one and a rice steamer and go to town. i have a spun steel wok (not stainless) which is nicely seasoned. cooked a couple of times in it i have a ricecooker ( a gift) sits unused. i live alone, instant rice is easier.

i have the opposite problem. i gotta learn to stick to the recipe instead of inventing my own food.

Say hello to my little friend. given the amount of money these babies cost and the time between sharpenings assuming you steel your blade regularly, isn't it better to just get it sharpened professionally?

avoid beer with your spicy food

use more than my Cast Iron Skillet and Pressure Cooker. I have a griddle with i use with my skillet like a salamander; anyone else done this?

actually i'm a big fan of the Naked Chef. his recipes are simple and very unpretentious.

Ooh oooh oooh! *waves hand excitedly* Larousse Gastronomique

that's cuz the rice elsewhere just dont taste the same

i sorta agree with the get the 10" chef's knife and then get more if you need. alternatively, get a 6" or 7" Santoku from Wüsthof or Henckels and then use the remainder to get a cheaper stamped 3" paring knife. Doubt you'll really need more than these two.

just wondering if cutting ginger into paper thin slices would be a task better suited for a Mandolin or would that just simply be too pedestrian :)

i got a Kyocera ceramic blade, i sometimes feel i should have gotten a Wusthof instead.