kristin_71

What happened?

Stilton. I tried it for the first time a few months ago and absolutely fell in love with it. Dresses up a nice spinach salad with red onion, cherry tomatoes and walnuts beautifully. Of course, by itself with a glass of wine it is marvelous!

yeah, anyone who has places like Home Depot and dremmel drills in their list of sources in a cookbook clearly likes to have fun in the kitchen, and I am not talking renovations here.

So I decided that I am going to order the following knives from MAC: (I am including model numbers) MAC Knives I should add you will need adobe acrobat to see the price list. SBK-95 9" chef knife CL-75 71/2" deba knife sk-40 4" santoku paring knife sk-65 61/2 santoku ( recomended at the MAC site.) SO-70 7" fillet knife SR2 rollsharp (gotta keep em sharp!) The total before shipping is $617.50 The shipping at macknife.com is a flat $6.00 which is really good.That should cover my needs. I will be ordering them in a couple of weeks! I appreciate everyone's help.

Yea unfortunately, there has been personal stuff out there.

I have it sitting right here next to me. I bought on a recomendation, just haven't had the chance yet to use it. I am housesitting a couple of weeks for someone who has a really nice kitchen ( gas stove too) so I am planning on taking it with me to try a couple of things. It is a beautiful cookbook and I am so glad that I have it in my collection. The nice thing is, the recipes aren't too difficult if you trust your skills. I am in no way a professional and my skills could be considered intermediate to slightly advanced,maybe. There are things, like the tater tots, that I am really eager to try.

How about the words "kinder" and "gentler?" He has, I am sure, said that here and I know in other places. I agree with you. I for one don't really want to know the really private side of most anyone who maybe in the lime light for any reason. Seems almost stalkerish. (if that is a word?) Unfortunately, we live in a media age where information can be found with the click of a mouse or the click of the remote. Makes it hard to hide from those would-be stalkers.

Yea it is him. Thought this little blurb was interesting: Really surprised Rocco and his ego didn't take up all the space in the room. Anyways the bit on Irvine is here.

That is what they are called in both Japan and U.S. They are actually manufactured in Japan. Here is one site: Knife Merchant and here is their U.S. site: MAC Knives U.S. Site edited to add: anyone know about Masahiro knives? Had a look at them here: The Knife Merchant They are nice looking knives too.

Thomas Keller

Good. I want my mom to get one separate from her wood cutting board for meat. This would be ideal for her needs. She may bawk at the price but you know, you get what you pay for. If she buys a cheap one then she will do nothing but continuously replace it and that is throwing money away. My feeling is always, by something like that once for your kitchen, like your knives, pots and pans etc. because it is an investment in your kitchen.

My parents have a side by side upstairs and a top freezer in the basement. My mom doesn't like the side by side much, but it came with the house. Side by side lacks seriously in space, although I know there are newer models that are more spacious.I also know someone who had their ice machine develop a leak and they were not aware of it. Lets just say the refridge was no longer in the kitchen where it should have been. I have looked at the bottom freezers and really like them. Easier to organize and see what you have on hand.

So are they good for home use too?

One thing Rachel is that Tony isn't, OVEREXPOSED, thankfully.Makes him far more bareable.Everytime I hear her annoying voice I just want to run and put my head in the oven.

May want to think about one that is made of some other material too, for cutting meat.

I agree it would be. Wonder who arranges that. There isn't a link to it but there is a column in the local paper about Chef Yosses today. Had no idea that he trained with David Bouley, Daniel Boulud and at one time at the Polo Restaurant under a sous chef named Thomas Keller. Really something for a guy from South Toledo! Not sure though how many reading the column and seeing those names would know who they are but hey, I know and I am impressed. Edited to add the link: Here

Just curious Blether, what knives outside of a chefs knife, a paring and deba knife would you suggest?

What did he comission at Canterbury? I have been there, in part because I was an English major in college and the Canterbury Tales have a sort of been a private joke between my mom and I for years (the Wife of Bath) but that is another story. Been to the British Museum as well. Those are some beautiful knives, but I need the prices in U.S. $$$! And thanks for your advice on the filet knife. I will take it under advisement. One of the reasons I like the MAC knives is that the chefs knives are fairly reasonable. I know I saw at least one for $50 and another for around $75 on the MAC official website. I also looked at another website that sells MAC and they have free shipping so that is a good thing too. I should be able to get the knives I need for around $400-500 or less. Edited to add: I studied in England for a summer and made a trip to Warwick Castle. Beautiful place, with really cool dungeons that you could actually go down into. It was really neat!

check Williams Sonoma's website too. That is always a good source.

had a look at the MAC knives too. They are really not to badly priced and I am thinking about ordering a couple to see if I like them. So what I need to know is which two shall I order first? I was thinking a paring knife and a chefs knife in the begining. I like the fact that they are reasonably priced too. Scroll down to the santoku and paring knife http://www.macknife.com/superior.html The 81/2 in Chef's knife http://www.macknife.com/professional.html The 71/2 in deba and maybe instead of the santoku the big veg knife near the bottom. Any thoughs on the two would be appreciated! http://www.macknife.com/japanese.html

I am not familiar with Gelstain but I am considering Shun knives for my new purchase inculding the Ken Onion chef's knife. That is one pretty knife. After that I was going to mix with some other Shun knives so that I would have the knives I wanted. Still not sure though cause I am still considering Global. All these choices to make.

Oh I know Maggie! My mom has these same ones (although she only uses the one and the other three are in a drawer, why I do not know.) and I love them. We fight sometimes over who will use it when we cook together. They are super! Which is why I want and trust the opinions of many people here. I don't need a bread knife and two paring knives or whatever all comes with a large set. I want only the most useful and functional knives for my use. If I ever decide to take that big jump to cullinary school then I know I will be set, even if I don't and just continue to be an amatuer cook. Edited to add: In previous posts when I asked about the whetstones it was implied that I purchase more than one? How many do I get, would two be enough for my few new knives and should they be the same grit?

Another question, what about MAC? Any good? What about Fujiwara? Bed Bath and Beyond carries Global? Since when?

oh wow the Hattori are gorgeous! Reasonably priced too. What is a Sujihiki used for?

Hey what do you guys know about kyocera knives? I am afraid I am becoming the annoying younger sister with a million questions.....