baconburner

Hi I am with the Japanese knife contingent. Light, incredibally sharp and hold an edge because of the much higher Rockwell hardness of the edge steel. You need waterstones for sharpening. Do not use a steel. Is that left handed knife sort of like the left handed coffee mug? Cheers baconburner

Found a great Szechwan Carrot Soup on Epicurius.com the extra ingredients are 1/8 teaspoon hot red pepper flakes 1 1/2 tbs soy sauce 1 1/2 tbs peanut butter 1 ts sugar 1ts sesame oil 3/4 in piece of ginger root Sreve with sour cream as garnish Baconburner

Hi Transparent I live in Vancouver with many Chinese/thai etc. restaurants. I found to my surprise that "light soy sauce" had more salt than regular!. Soy sauce is a bit like wine in that it is is brewed. I have Japanese students and Kikkomen seems to be the benchmark. There are still many other good varieties. Cheers and Happy New Year Baconburner Only the lead dog view changes.

KateW Just bought 24 quart JR Stainless 18-20 stockpot from Genesis Food (604-215-1990) for $77 Canadian. It is 11 1/4 inches high and has a good thick bottom for even heat distribution. I should probably be shot but put the 10 quarts, (after slight reduction,) of stock into ziplock bags which laid flat froze well. They are here in Vancouver so shipping would be extra. Cheers Baconburner

Marlene I just made Lasagna for our New Years eve party and got raves. No ricotta or cottage cheese. Just Parmesan Reggiano grated very fine. As previous poster mentioned- Ragu alla Bolognese, Bechamel with nutmeg, Parmesan and fresh lasagna noodles cooked for 30 seconds in boiling salted water. Meat, noodles, meat, bechamel parmesan, repeat. Cook 45 covered and 15 uncovered. Do a google on lasagna bolognese emeril for the full recipe. Cheers Baconburner

I go to la Grotta di Formagio, 2 doors down from the N.W corner of Commercial and 2nd in Vancouver. Different types of Parmagiano boconcelli(sp) a good selection. Also a shedload of Italian deli goodies, olives etc. The staff is very helpful. Baconburner

Hi It is a bit like using a wok The version I have heard is the "singing wok". That means you heat it until it is very hot then put in you oil which dances on the surface. Now you are ready to cook. The same applies to cast iron fry pans. Cheers Baconburner