Schielke

I love le creuset. Does anybody remember what kind of pans those Carbon Steel ones were? Are they a restaurant supply item? I dig their utilitarian nature. Ben

I have the same problem with probably the same all clad pan. I think that the seasoned pans he has are part of the trick. Frankly I have always had a problem with fish sticking in a stainless pan. Try it out with a nonstick or a seasoned cast iron or one like Chef William's. I also hear that you really have to dry your fish well. Thomas Keller runs the back of a knife along the skin to squeedge the last bit of moisture from it. Ben

You mean drunk of course.

I saw a bin of tiwanese lychee at Uyjamaya in Seattle yesterday. The produce person claimed that the tiawanese version has smaller seeds and is sweeter than US versions. Ben

I have had a 40oz of Old English 800 sitting in my fridge since I moved in last year. It was leftover from my housewarming party. Ben

I fired up my Weber Smokey Mt. and smoked up a big batch of chicken breasts. I brined them for about a half hour, then applied a impromptu dry rub of brown sugar, salt, paprika, onion powder, white pepper, and cayenne pepper. I was expecting only mediocre results, but it turns out they were great! I think they were some of the juiciest pieces of chicken I have ever made. And my rub was prety tasty too. Ben

I wonder how possible tandoori cooking would be in one of those... particularly naan. I would imagine you could get an insert or something to slap the bread against. Ben

I just found the note for the red wine we had. Nuits St Georges 1996 1er Cru Domaine Lucien Boillot and Fils Somebody with a better wine vocab can comment on the tasting. All I know is that it was delicious. Ben

Great pics! Thanks! Ben

My posse's on Broadway!!!

Shhhh, it is a secret!!!!

Enjoy! What finish did you get?

I know there are some other pics lurking out there on somebody's camera...

I have a peugeot peppermill I got on reccomendation from a local chef. He has used his day in and day out for a long long time. It is scorched on one side from stove heat. They have a lifetime warranty and the company is supposed to be excelent to deal with if you ever need a replacement. I love my mill, it works perfectly everytime and puts out a very predictable amt of pepper. I have never had any problems with it. Ben

I too am down with another class. I will check the ol' schedule for free saturdays and such...sumertime eats them up so quickly. Great pics! Ben

If you have the chance, get your hands on the Diamond Knot Brewery's IPA and Industrial IPA. Awbrig, I have had Dogfish Head's other beers such as Raison D'Etre and have been meaning to check out the 60 min, 90 min, and 120 min IPA. I hear they are great. Here is a quote from their Web site:

I am not sure if telling somebody their products suck is going to get you the restitution you desire. Even if they are idiots. Ben

He he he, your link goes to Baldesmiths.com instead of Bladesmiths.com Ben

Yeah, Big Time's food is truly horrid. Strangely I have lucked out a bit at the Elysian and Tangletown. The elysian has a good flemish stew and I had a good plate of fish and chips at Tangletown. Ben

is the whipped fat cooked?

It is an enigma wrapped in a riddle wrapped in a question floating in the ether.

Pic of damascus steel that Chef William mentioned. This is made by the folding of the steel. Way Cool.

There was a question about where to find a good source for water stones as well as japanese made knives. Here are some resources: The Knife Merchant- This is where I bought my knife. They have a great selection of knives, but for some reason they don't carry water stones, which boggles my mind. 1000 grit waterstone at Cutlery and More 800 Grit Global Stone at Cutlery and More Tons of stone options at Bladegallery Water Stones at Japanese Knife Enjoy! Ben

Wow, I wonder if my visit was a fluke. Our batter was not rubbery at all and the fries were so great! I have not been back since though. I do remember that the service sucked though. Ben