Samhill

I mean, you can see the toast toasting...

I don't understand why you people still use toasters when you presumably have toaster ovens?

oops. Slate sucks, anyway.

Grapes and sour cream eaten in a very hot bath is very nice...

One of the things I like most about cooking is that headspace, almost a high that comes with being able to stack steps and timings up in your head, so that you always know where you are and what's next. Everything just kind of intuitively flows. Probably the best thing I learned from working in a restaurant. In between, "If you got time to lean, you got time to clean!"

Bullshit, generally. Trust me, I've done it . I use a santoku daily, HKDave is trying to make you buy services. Shit, I'll fix it for postage.

1)Buy a 10" Nicholson 'Mill Bastard' (Yes that's what it's called) Single Cut file. $14 bucks at a decent hardware store. 2)Put knife edge down in a wood jawed vice, or pad a metal jawed vice with door framing shims bought at same store. 3)File *back of blade* until back of blade meets edge of blade. 4)Sharpen knife. *edit

Get BABY ones! Leetle!

Any kind of chicken that arrives on my plate with bones still in it. I can not stand looking at those cartiligey, tendony, fatty bits when I'm eating. Bleh.

I came across this while browsing a knife purchase, dunno how usefu it might be (kind of expensive), but thought it might be good for people to know about. http://www.bestknives.com/spfbma.html

OT: About those dogs (I love hounds), I watched a show about a writing project for 20 to Life women prisoners, a lot of those hounds are trained in prisons by prisoners. One anecdote the director of the project had was a woman who hadn't seen a dog for 20 years was approved to be a trainer, she walked out, saw the dog, and fell to her knees weeping. I bawled. Just thought I'd add that...

Reading all this has been very enlightening for me, thank you.

Sorry to turbo, but these (specifically, these are deBuyer's thickest pans, 'Acier Carbone Plus') might be a good option, and from your french street name, may be easier to acquire for you than a griswold. http://www.frenchcookware.com/catalog/cate...ngPan-24757.asp http://www.debuyer.com

Wow, that was so damn good! I've been wanting good ways to make tofu recipes for SO LONG, it always seems to go badly for me... You've laid out the 'logic' so well! Many, many thanks!!

Came across some info that should help, too. http://www.griswoldcookware.com/undersatnding_griswold.htm

You gotta get the griswold, I'd suggest a size 10-12 for the most useful size, they're about $50-60, $70-100 on that auction site. Griswold's ARE lighter, and thinner (I never thought that was a problem w/ them, >matter of taste<?), and they're just so beautifully cast. I have no Griswolds (have used them a bit) , looking for a thrift score, but I do have my gramma's 85 yo Wagner Ware, makes nice eggs. Vintage iron rules. They used to make cast iron out of virgin iron, then started adding recycled engine blocks, Griswold died beore that. Wagner Ware Sidney -0- (antique) is consideably cheaper, and just as good to cook on, just not as light or beautifully cast. Imo.

The secret ingredient is cough syrup! Plain ol' ordinary cough syrup!!!! HAHAHAHAHAHAHAHAHAHA!!!!!!!!!

Fontina! Buttery brie-cheddar-swiss flavor and melts so nice.

Damn fine recipe, Suzanne, thank you! Eatrustic, roast the garlic, add some fresh before serving seems like a winner.

Yeah, beyond the beauty of the item, the wusthof santoku I have has a very nice handle, comfortable and quick, but it and I MUST be dry. Where did you order the oyster knife from, blueapron? The site waldorf provided http://www.sagetra.com does have an AMAZING array of blade shapes! And waldorf, I'm thinking of buying the 'Japanese Knife' you have, give me (us!) the rundown?

I weaned her off of that awful Heineken with Paulaner Hefeweissbier and Blue Moon Belgian White, now she likes Spaten Münchner Hell, you might try those.. .

Just wanted to thank everyone for all the useful links, I think I'm going to get one of these http://gallery.bcentral.com/Gallery/Produc...e=2&sortOrder=0 I just really dig the looks of the thing. Also, Gul_Dekar, I think it will be useful for you to visit a kitchen store in your area and handle a few different knives to see how different handle styles feel to you before you purchase.

I buy mine ground in a can, I just really like roasted garlic, might toss in a clove or two raw to get a little more bite next batch, though.

lol. Well they used to 7 years ago when I bought mine , it's an 'Avantgarde' line, X50 Cr Mo V15 steel, same steel as the Classics. Paz.

I use an old wusthof STAMPED santoku, nice knife. There is nothing about a knife being STAMPED that makes a knife necessarily inferior. I'm sure the forschner will be fine if you decide to buy one..