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are Kasumi knives any good? i'm thinking of getting a Kasumi chef's knife

or an hour in the pressure cooker.

how about the tasting menu at the French Laundry

i used to eat TONS of that stuff as a kid. my GF is crazy about the strawberry pocky. http://www.glico.co.jp/pocky/pocky/index.htm Their TV ads are INANE! This japanese lady going around snapping the pretzel in her mouth, looking really happy. She's walking down the street, snaps a pretzel. She's sitting on a swing, snaps the pretzel. And the voice over sings chirpily "OK Pocky, listen to your heart today, ok ok pocky" and the ad ends with a really cheesy Japanese Accented voice (like the Iron Chef host) saying "Chocolate or Strawberry" You can get Pocky that's like 6" long and ones that are a foot long and about as thick as your little finger. Giant Pocky. There are also a whole bunch of strange Pocky flavours you can get in Japan you can't get anywhere else; and I want them!

garlic press, it's a pain in the ass to clean. 3qt PressureCooker you can't hardly put anything inside

Osso Bucco, but (dirty secret) i use BEEF SHANK as meat fillers, cuz the veal shank is EXPENSIVE.

Soylent Green

a calorie free articifical sweetener that actually tasted like sugar. I can't stand Nutrasweet, it dries me out totally.

TELL ME ABOUT IT!!!! my Signficant Other complains about a Certain Garlic Flavour during a Certain Intimate Act, if I so much as MINCE a Clove of Garlic earlier in the day.

question: just exactly WHAT is the Utility/Sandwich Knife used for?

Beeeyotch!!!! i promise myself, if i get my own cooking column, I will buy a Kershaw Shun 10" Chef's Knife. in other news, i just bought a 3inch paring knife from global. Sweet lil thing.

Oxtail soup

actually, the holy trinity of oriental cuisine is: Abalone Shark's Fin Ginseng

what happens if you slice a scottish raisin pudding with a F Dick knife? *LOL*

Marmalade..YUM

i use a paring knife when peeling and cutting shallots, peeling the skin off a Burdock and slicing open plastic packaging *LOL* How is your Kyocera knife? anyway, my question was: what knife would you say to avoid. I have a Global GSF-22 Utility Knife which i hardly ever use. Except to fillet fish *LOL*

no touch. rules out a lot of 8" knives for most of us. ahhh i use the edge of the chopping board cuz my knuckles will bash the board when i'm using my 6" Santoku. i've always had to use a modified awkward pinch grip cuz my hands are Large.

how is it the Henckels is one of the largest knife manufacturers but you hardlly if ever see a professional chef praise them?

oh man! really? i've never had the chance to touch Masamoto knives.

not even wooden boards? my ceramic knife is so fragile i basically put it back in the box and used good old fashioned steel blade.

mine is sooo ugly! i need to get my lazy ass to file off the edges. The edges of my wok are so sharp that I could grab the handles and use it as a big assed Mezzaluna.

After talking about our dream knives and fairy tale knife stories, i'd like to talk about knives we got that we regret. Not the cheap crap you pick up at the hardware store for a buck fifty but the supposedly great knives that you bought and found extremely disappointing and would like to warn all your friends and neighbours about. I've often read cooks dissing the Ceramic knives as crap. Alton Brown thinks they're awful. But on paper, a Zirconium knife sounds wonderful. So I bought myself a little Kyocera paring knife. Out of the box: wonderfully sharp. Sharper than ANYTHING on earth. ONE month later...bloody thing is blunt and chipped. And I dont abuse my knives. Maybe I was supposed molly coddle it to the point of just looking at it and cutting nothing harder than Tofu or a overripe tomato. Screw all this Hi-Tech nonsense. Give me good old-fashioned steel.

dont go for the brand go get yourself a nice spun iron or steel wok. they're ridiculously cheap and they last forever.

You'd just DIE for the Apicius de re Coquinaria. The oldest in cookbooks. http://www.opendoorbooks.com/antiquarian/apicus.htm

Here's the Recipe http://www.virtualcities.com/ons/ak/a/aka89012.htm golden baked salmon Ingredients 1 pound salmon 1/3 cup mayonnaise 1/2 teaspoon salt 1 medium onion, sliced 1/2 cup grated cheese 1 tomato, sliced Dash paprika or black pepper Place fish in ovenproof baking dish. Sprinkle with salt. Spread with mayonnaise like you are frosting a cake. Sealing it to the bottom enhances the flavor as it keeps the salmon moist. Top with onion, tomato, and cheese. Add paprika or pepper. Bake at 375 for 45 minutes. Add small amount of water to dish if necessary. I have done this with 8 to 10 pounds of fresh salmon by increasing the amount of mayonnaise to cover the fish and seal it to the dish. Bake it just a little longer. It is very moist and my guests always love it. Any type of fish can be substituted for salmon.