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how about Artichokes? they're expensive, and a real PAIN in the ASS to prepare, and they only taste ho hum. All the cutting and digging and getting pricked by the sharp tips of the leaves for that little bit of stuff.

if you wanna save time, get a pressure cooker, turning up the heat doesn't cook food faster.

i ended up buying the Global Drop-Forged Chef's Knife 21cm(8 in), the GF-33. whoa! it is like a great knife. Perfect balance and fit my hand really well. My previous knife was really too shallow and my knuckles hit the board before the blade did. Finally able to cut properly now that my fingers are tucked safely away. I looked at the Kasumi too but just didn't want to pay that much at this point in time. I paid the equivalent of USD 90 for the GF33. The same knife costs USD 110 online. the Kasumi was about USD 140 at the same store. I looked at the 11in Global Drop forged as well (GF-34) but it felt somewhat ungainly. Just to let ya all know what a great knife it is. Sharpness: about the same as my Professional S Santoku from Henckels. Finishing, abit coarse.

Emerilware is overpriced and overrated. and he puts his name of stamped knives

that is so true! i gave my GF's mom a set of the lower end Twin Select from Henckels and they really dont hold their edges very well.

No wonder i'm so not impressed with truffles.

Tofu in America is Overpriced and Overrated. It's like pale and uninspired and so expensive. In Asia, Tofu is the staple ingredient and deliciously prepared.

yeast based spread. savoury and gross looking.

Whoa! even the Knife-Happy such as myself would tire after the first few bulbs. And can you imagine how bad i'd smell from touching so much garlic?

Philosophical question: do we find the perfect knife or does the perfect knife find us when we are ready?

I dont know much about that Wüsthof Santoku but the Henckels isn't bad at all. I'm using a Professional S Santoku (same blade as the 5 star) and it is one of the sharpest knives in my kitchen (and i have Global knives too). It would be the perfect knife for me if it wasn't for the fact that the handle just isn't meant for someone with big hands. maybe it just needed a quick steeling.

is Wild Salmon that good? the Truth is that I've never eaten Farmed Salmon *LOL* The salmon i've eaten comes from the Fraser River. Overpriced & Overrated Kyocera ceramic knives (IMO that is): too fragile and not much good for anything apart from slicing soft objects. I usually buy whatever is cheap so I have no problems going for the O & O.

take my eyes off the tip of my knife or let my concentration waver for a second while the blade is rapidly deconstructing food.

Grrr! are you rubbing it in? You really should consider that one. I purchased my Hattori from the same seller. Read the conditions down below -- she doesn't rule out shipping outside the US, just asks for an email first. Not unreasonable. And that's a damn good price for that knife. Chad i KNOW it is!!!! grrr! gotta wait till i get paid for some big project first. GRRRR..i want i want!! it is an extremely good price for a Hattori

Grrr! are you rubbing it in?

usually found at German delis and butchers. It's served on bread kinda like ham.

dammit! i wish i lived in the States, sometimes. Just so that I can get stuff on eBay easily http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...&category=20639

are you sure it's bamboo? Bamboo laminate is more likely

i used to think that headcheese was delicious till i found out that there was no cheese in it.

i always say, as it's been often said, that you only need 2 main knives for most of your tasks: a Chef's Knife and a Paring Knife. Those sets of 20 knives are mostly useless. After saying that, I go out and purchase paring knife after paring knife (2 henckels, 2 wüsthof, 1 kyocera, 1 Global) in my quest for the perfect paring knife. Now that I have my Global Paring Knife, I'm out to find the perfect Chef's Knife. Why did i start with the paring knife instead of the more important Chef's knife? Cost.

add Bacon. everything tastes better with bacon.

I sometimes wonder what's the point of buying a knife that's supposed to last a lifetime or at least many many many decades when I'm just gonna give it away and buy the latest greatest that I can afford every year or so. My threshhold of pain (as in financial outlay) increases with time. A $300 knife once upon a time would have been just ridiculous to contemplate buying sudden becomes something i must have once i finish the next project and get my money.

i'm in the middle of deciding between a dropforged Global or a Kasumi. The Kasumi is about 30% more expensive but way pretty. The Global is awesome and probably would get the job done just as well, abeit less prettily.

Gorgonzola, Parmesean, Mozarella and Ricotta (can use goat cheese too).

my fav is quattroformaggi four different types of cheese YUM