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they do the crime, why should tax payers pay for their enjoyment of delicious cruisine? let them eat cake!

i invented Sliced Bread. my personal best invented dish? Ice Wine & Mussels. Take some Chicken Broth and many cups of Ice Wine (hey i got it really really cheap and was SICK of drinking it cuz it was just too SWEET). Throw in lots of herbs, Oops...sweat some sliced onions first. yeah and then add the wine & broth. Throw in some minced garlic, pepper and parsley, basil, oregano, thyme (basically anything you can find around the house that needs getting rid of). Carrots and Leeks can go in as well if you have them around the house. Add in the fresh cleaned or frozen Mussels. Throw in clams if you have some too. If you've got shrimp throw it in too. Let it simmer for Oh say... Hmmm....till you feel it's a good enough time (there's a reason i dont write recipe books) It is a Heavenly tasting dish if you have a sweet tooth. It is indescribably SWEEEET and delicious. The soup is like a savoury candy and the shellfiish just absorb the flavors if the ice wine. The mussel absorbs the flavors and just bursts like chewy savoury candy *LOL* Ok, so Ice Wine is ridiculously expensive. My folks had a case of it that they bottled themselves and we got just so sick of the stuff.

erm..budget Osso Bucco i used half Veal Shanks with bone (SOOO EXPENSIVE) and half BeefShanks (much cheaper). Instead of white wine i used non-alcohol beer(very cheap). i used stock from concentrate too (does anyone actually make beef stock from scratch?) used Tomato Paste instead of Canned plum tomatoes. But in the end, it was DELICIOUS.

Tom Yum (the one with Mussels and Shrimp and Scallops and Squid) YUM Eat it with plain white rice

it's a myth that lots of red meat is unhealthy... hahah i WISH

bacon cures hunger interestingly, bacon is cured pig.

Not to be a total geek or anything, but wasn't she Dr Crusher on Star Trek: The Next Generation? Yes...and mother of young Wesley =R= I guess I should be embarrassed that I knew that. It gets a lot worse: the author is actually Christine McFadden but i'm a total Trekkie and typed Gates McFadden instead.

i'm planning to buy a new knife in a few months, i already have a 6" Santoku. Should i get a Global Cleaver or a 10" Chef's knife?

i prefer using Peanut oil because it has the highest smoking point. But initially i used crisco cuz that is what the Lodge booklet said to use.

my 6" Santoku 3" paring knife mixing bowl cutting board Cast Iron skillet 6qt PressureCooker

my 2 main blades: #1. Henckels Professional S 6" Santoku (gawd i love that knife) #2 Kyocera Ergonomic 3" paring knife (it's so sharp it's scary) i also have a 4" Global Utility Knife which I can't really figure out what to use for since my Heavy work is done on the Santoku and delicate work on the paring knife. i also have a Wüsthof sheepsfoot paring knife which i use for stuff that seems too dangerous for my Precious (Kyocera knife).

holy cow! 14"! that's not a Knife, that's a frickin sword. NICE though but i'd think it'd be rather impractical.

Let me take a Stab at answering this (har har har) $100 for the 10" chef is pretty okay. For a Chef's Knife: definitely go for a Forged blade (dropped forged is even better). Other knives like a breadslicer, paring knife or fillet knife you can get away with Stamped. Kai's good line: Shun (they also have a Damascus line) cheap but reasonable: KaiCut Cheapooooooo: Steeler KAI is HUGE! they're like the Seiko of the knife world. One sided edge: need a left handed knife if you're south pawed you can get a keener more acute angle with one sided edge. straighter cuts with one sided edge[?] you can cut thinner slices cuz the other side is perfectly flat advantage of two sided bevel....erm...dunno is there? other than the fact that it's more common.

i've never heard of any one refrigerating soysauce.

you see: you make a living cooking food, i make mine writing about food. we have different priorities :) you buy it as a guide, i get it to gain an inside scoop of the people i write about.

my next cookbook purchase will be Alton's Brown's Gear for your kitchen http://www.amazon.com/exec/obidos/ASIN/158...6485726-9586333 looks like fun. i just got "the Essential Kitchen"by Gates McFadden. granted it isn't the best cookbook out there but gosh are the pictures pretty

now that we're talking about pronounciation, what is the correct way to pronounce Michellin: Mish a lin or Mi shay lawn

Vietnamese Restaurant in Vancouver only plays hits from the 70s (circa Vietnam War)

my friend who's a food expert swears by her JinMen Cleaver. Supposedly fashioned from an Artillery shell.

It's Saturday Night, dinner time and you're the only customers.

a man claiming to be poor but owning Hattori knives is like a Lexus owner griping that he can't afford a Aston Martin *LOL*

the Hattori blades certainly leave even the Henckels in the dust. However i'm just a poor boy (late 20s) just starting out on my own. Maybe if the bank would allow loans to buy knives, then we're talking. Curious, how much did those knives cost anyway?

what really sucks is that i come from a culture which believes that giving a knife as a gift is highly inauspicious. i wish people would give me GOOD knives.

i work in a mall. i spend free time flirting with the girl at the icecream stand and get free samples *LOL* of Gelato. seriously. I work in a mall and Burger King is 2mins walk away. IceCream parlor next door. New York Deli CheeseCake on the other side. What need have I of food in my locker?

Most of the traditional and non mainstream (ie Kershaw, Kasumi) japanese knives are full carbon. Kershaw makes some good knives and some really cheap knives eh