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  1. I too keep a dull inox steel stamped blade for lobster fabrication. I call it my "breaker". It acts like a lightweight cleaver.
  2. I usually try to hire someone however, for stocks, sauces and such, where the presence of the leaf is not important, I either a) use the whole sprigs and strain out/remove with tongs, or b ) put several sprigs into a teabag, then remove after cooking. or, freeze. The leaves will fall off in due time. A very practical and wise method indeed.
  3. For more complex events at home I work in batches. I create my mise en place. I get everything cut and prepped. Then I clean down the kitchen and begin the execution of my plan. Then I clean again. Like the others, I do not let garbage sit around. I wipe my knives constantly. I use the kids bowls to store all of my mise. I have towels for countertops. I just don't like being messy. I'm not always the best at being clean, but I do try.
  4. One word with many wonderful applications.
  5. Parsnips are seriously good.
  6. Farro. Just amazing taste and texture. I'm kinda nuts about it these days.
  7. I'm another that is about to make their own ramen after being inspired by Momofuku.
  8. I like the above reviews. MacGourmet is good. Great for the home. Many features. If you want flexibility in layout/design Filemaker is also good. Not many features beyond that. I have finally settled with iWork pages for layout/sharing and DEVONthink for search/classification. I don't want features besides a good layout, search, and share features under my design and control. Hope this helps.
  9. I dislike ceramic tools in the kitchen. They can't get as sharp as my other tools that I sharpen myself. I tried a kyocera peeler and it fell apart. I prefer the carbon steel kuhn rikon. It's a harp style which I personally find the easiest to use.
  10. I've ended up getting both. The big one is to enjoy at home. The purchase of the other one was justified by it's ability to be easily transported.
  11. 1. Encyclopedia of Fish Cookery. It was my first fish cookery book when I was beginning to be passionate about cooking. I worked in a fish cutting warehouse at the time. 2. Larousse Gastronomique. The bible. 3. On Food and Cooking (initiated by The Cookbook Detective). I love knowing why. Always. It's a passion.
  12. Just Yama-Moto-Yama oolong. It's mobile. I can take it here and there. I can drink it anywhere.
  13. Thanks joesan for the recommendations. I will begin my investigation there.
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