AzRaeL

do you eat eggs?

it might be an Agouti http://www.honoluluzoo.org/agouti.htm

oh man! most of the stuff on you people's axis of evil is actually really Delicious. my Axis of evil: excessive Chili Peppers (like mega mind blowing hot) MonosodiumGlutamate (makes my mouth fuzzy and dry) unfresh food

Honyaki blades are supposedly more difficult to sharpen aren't they? Geeeze..and i thought that the kasumi (laminate) was good enough :)

sounds like polymerized oil. that stuff is a bitch to remove.

scrub harder

Salt, one of the very basic ingredients, yet so very tricky to control. What's your secret to handling salt? I find my cooking half the time too salty, the other half the time not salty enough.

all the same, it looks better and handles many times better than a Henckels Twin Select or a Wusthof Culinar.

heh! my next purchase is probably the Hattori Gyuto 24cm (10inch), will probably be paying the equivalent if USD 186 including taxes. are the G series of Global knives really stamped? i always thought that they were forged and then welded to the hollow handle. the GSF series is drop forged meaning the entire knife was created in one go?

i wonder if Marijuanna makes a good substitute for Oregano

i feel as if the Kasumi and Hattori are more for presentation and the joy of using a piece of art. Balance and Sharpness-wise, i've played with Global, Kasumi and the low end Hattori. There's no appreciable advantage of getting a Kasumi or Hattori. After saying that, would i get a Hattori? Heck yeah! it's beautiful. Another brand worth looking at is G-Sakai

i'm thinking smoked oysters and slivers of onions with sourdough crust. maybe some green peppers if you like them. add mozarella for fillers. Hmm i'm thinking: raclette melts very fast and goes runny in no time. best to make the pizza and add the Raclette AFTER the Pizza is done, and pop it back in the oven for another 3 mins.

indulgently EXPENSIVE! how much does your Raclette cost?

i used to chew my nails, does that count?

i bet you those cheese haters still love Mascarpone. Let me tell you my little cheese story. I have a tiny sliver of Raclette left in my fridge. It was a nice wedge yesterday. It is the real Raclette from Switzerland. I've been eating little bits of it constantly since i bought it. First i cut a few chunks from my wedge. I line the baking tray of my toaster oven with foil. I toast a few slices of sourdough bread, or an english muffin. i remove the bread, put the cheese in. I rinse my mouth with warm water to awaken my taste buds; i don't like wine. When the cheese is melted and runny, i slide out the tray and scrape off the cheese with a butter knife and smear it on my bread. Heaven! Alas, i have only enough cheese left for one more sweet moment. At $20/lb, it isn't cheap. One day when I have lots of money, I'm gonna make me a raclette pizza.

try really good Cambozola :) I try to smear it on bread at times but usually it doesn't make it so far and i eat it plain

i've had live ants too but that was only because i didn't see the ants when i ate my food.

Cambozola!!!!

I've yet to have a cheese i hate but the Blue Cheeses i can only eat in small amounts at at time. Once I had Chicken Cordon Bleu with roquefort inside. It was just TOOOOO strong.

ok i do not like ALL cheese. For example, Roquefort and Gorgonzola are too strong for me. however i LOoooooooVE Parmesean, Cambozola, Camembert, Raclette, Emmenthal and so on. I dont like cheese balls though, the kinds covered with walnut.

EVERYTHING

i live alone so i don't have such a problem. my brother spits in his food so that no one else will touch it. Try cooking something VERY VERY weird. Let the greedy beware. Very very weird recipes: Garden Slug salad. take half a dozen garden slugs, chop them up. Saute them. wahahahahahahha

ox tail is GREAT!!! probably one of the best cuts, in terms of stews. pork knuckles are great braised or roasted till crispy. tripe is good :) so is tendon YUM!

yup i tried eating the chicken. the flesh was miserable and the meat was dry and stringy. usually used to make soup and extract the flavor. Think of it as Poultry Bouquet Garni *LOL* the bones are black too

erm what you feed your booty call?