Porthos

I received my copy of the "we're working s fast as we can" email today but it was in my spam folder. I'm just glad to know that I am on the list. I rarely use the blade so waiting isn't a big deal for me.

This is by far the most important part of knife skills.

Grilled Cheese Sandwich. Trader Joe's Bacon Cheddar Cheese on home-made rosemary soughdough bread which was a gift from @Smithy.

I have 2 Forschner 10" chef's knives and they are easy to keep sharp. I guess, based upon your feedback, that boning knives would fall into the class of knives you describe.

I put together a recipe for Tamale Pie wanting to mimic the Tamale Pie I had as child. I did a bit of checking for seasoning on the internet and then wrote out a recipe. I made a couple of adjustments to the recipe as I cooked it. I favor simpler comfort food dinners on Friday nights. This hit the mark. More importanly, my DW liked it and will want it again in the future.

What a great book. That fact that she covers the "why" of things is so helpful. Given that her editor is Judith Jones (Julia Child's editor) I shouldn't be surprised.

This morning I was looking at recipes online for Tamale Pie. For those who don't know it is seasoned ground beef with other ingredients and cornbread. Generally the corn bread is a crust but some recipes want it in the mix, almost like cornbread dumplings. The recipe that made me post here wanted a 1/3 cup of raisins in it. Um, no.

I am thinking that I may have scored big-time. Not sure, though. Picked it up this morning for $4.00. The best info I can find is that it may or may not be a Shun but it is an 8" carving knife. As usual, the edge needs work. I normally change knives I buy to have an 18°/18° degree edge but I think I will keep the original angle on this one.

My FIL (who is not iving in his home at the moment) has a Kitchaid dishwasher with the dual-section soap dispenser. His choice was to ignore the first wash and put a Cascade nugget and some Lemon Shine in the main compartment. I found a box of Cascade Complete powder under the sink and decided to use it up first. There is Jet Dry in the rinse aid dispenser. Well, I was getting powder dust on the "finished" dishes. Being who I am I am now putting the powder in the first wash compartment and the nugget/Lemon Shine in the main compartment. No powder dust.

While looking at cookbooks in thrift stores this week a most bizarre fictional title came to mind: The Cannibal's Treasury of Recipes - Good Eating From Head to Toe.

@jmolinari Thank you for posting the link. It had very helpful information in it.

I don't know what alloy Victornox uses for this knife but it took me 45 minutes, using my EdgePro, to raise the tiniest bit of a burr. I finished it for now but I suspect I will give it a second go-around starting with the 220 stone again. I believe I can do better but it does seem to be a bit of a challenge. At it's present point I think I can get meat off of the bone with it but not as nicely as I would hope for.

I am am a dyed in the wool Mortons guy. But, like you using you Diamond Kosher, I have used it for so long I have the feel when using it, pasta water notwithstanding.

Generous tablespoon as eye-balled in the palm of my hand produced better-tasting (regarding salt) than I have made in a long while.

My DW and I have been in our house for 32 years. About 15 years ago I decided to to a small bit of rearranging, and heard about it off and on for five years. BIggest issue was that the drawer we had chosen for the flatware interfered with the dishwasher. I swapped two drawers to make the flatware drawer access independent of the dishwasher.

By the way, I just picked up a copy of Marcella Hazan's book this morning and haven't had a chance to peruse it at all.

@gfweb Is the stainless Steel backsplash a standard part of the stove or an add-n?

@Okanagancook I typically cook up 6-8 oz of pasta and use 3 1/2 to 4 quart of water with the pasta pot on the 16K BTU burner to keep the noodles from languishing in water that isn't hot enough. @gfweb I keep a little table salt around for the occasional baking I do. Everything else gets kosher salt. I would be hard-pressed to worry about the difference in total salt weight in pasta water. Not dissing your information at all. I'm just going for a ballpark amount to use. My taste buds have been telling me that my pasta water was undersalted but I didn't have enough insight to guess how much more I needed. I think I'm going to see if a generous tablespoon gets me where I want to be. I am cooking up fettuccini tonight. ETA: I have had a ton of life's hard times pressing upon me for the better part of a year and until I heard Simons make that remark I have not spent any time thinking about the undersalted taste of my pasta.

Nothing random about today's choice. Going to use up the last of some meatballs. I will be making some fettuccini (sort of) alfredo and the meatballs will go into the sauce to be the protein for the meal. Hopefully that counters the brats and ground beef that I just bought and put in there.

I searched to see if I could find this info and couldn't. Caveat: No own in my home needs a restricted salt diet. Please don't use this thread to talk about salt consumption. I was watching some Michaels Simons videos last night and he made a point of saying that pasta water should be salty like the sea. How much salt per quart of water should I use to mimic his water?

I was in Anaheim overnight and stopped at a few thrift shops on my way home. Got this for $1.50. I have seen her name mentioned in various egullet posts regarding cookbooks so I'm going to give it a whirl.

My finds from yesterday. I picked up the cookbook based on the strength of a 5-star rating on Eat Your Books. Got the Forschner 6" boning knife for a buck. I don't own a proper boning knife and I dislike cooking bone-on meat. The knife needs a new edge badly.

I have never received any confirmation or notification emails.

i don't remember which cut of London broil I am using, but it has Penzey's roasted garlic,, Penzey's smoked paprika and some onion powder. 132.5 for 4 1/4 hours. I will pat it dry and salt it when I sear it. ETA: I continue to marvel at how this cooking technique can produce tender meat from not-so-special cuts of meat.

I find that to be true with most potato recipes, SV or not.