yeti

That is why I kept it under my hat until the 270 was in my hot lil paws. Knew there just couldn't be many left. I hope the last were bought up by a few forums members.

I found some still remaining Hiromoto HC's still in stock at Hida Tool. It seems a lot of people were sorry to see these carbon steel gyutos disappear, so I wanted to let you know they, Hida Tool, still have some up on their site, and in stock. mine:

What can I say, I have a set of Emril paring knives and they do their assigned job really well, so they stay! BAM!!

I gotta go with that orange scaled RaRa Furi, it just looks lost there.

Why do you have 14 stand mixers?? Love your 'new' Hobart You can leave it with me for testing, if you wish.

Now Andrew is one of those guys you have to hope hangs around for a while. He looks like he could be the most despicable character thats been around for a while. I hate him already. He is the guy you love to hate, someone to root against, to boo and hiss at. Oh I hope is downfall is crushing, embarrassing and public.

But proceed with great caution. Paying attention to Octaveman will get you what you need, in the price range you specified, and they will be really great knives. Then you will start getting the knives you WANT! Hold on to your wallet, YOU WILL WANT a lot.......trust me, you will want a lot. And prepare to learn how to sharpen your own blades, the right way........more money he forced me to spend, and worth every penny!

set the bowl, with the rising bread dough, on the burner that happens to be the vent, for the preheating oven, that was no longer needed to bake the bread, that was in the bowl, placed upon the hot vent. It was well risen, and had a nice, if a little pale crust. I'm just glad I didn't use the plastic bowl......but there is always next time! And next time, I will pay more attention when working at removing those last, tenacious bits of silver skin, from the tenderloin, for the Pork Wellington, with that sharp little utility knife.

It is 10 above, and the ice is still growing on the inside of my windows, the ground, still under 3 feet of snow, is like iron, and even the little red squirrels don't show themselves. And yet it is comforting, to already, be thinking of a spring garden, must mean winter is almost half over.

Are you saying, 'a pound of coffee does not weigh 11 oz'?

and here is an even more expensive set of tongs/giant tweezers. A.G. Russel

I know nothing of 'destinkifieing' plastic or glass containers, but the stainless steel thermos can be rendered like new with denture tablets. Just plain old denture cleaning tablets, make sure they are not mint flavor, or any flavor at all unless you enjoy it flavoring your coffee. Fill your thermos with real hot water, throw in the cleaner, do not put the stopper in the bottle, give it a few hours, rinse, paying particular attention to the neck where thermos scum seems to accumulate. The inside will be bright and shiny, after a few uses of the cleaner, just like the day you brought it home.

Cabot does have, what they call 83 Butter, perhaps this is renamed "Old-fashioned European style"?Cabot 83 butter They also make a fine Greek Yougurt.

That's funny, I live about an hour from the creamery, and I can get their Crème Fraîche, but can never find the butter. There is a space marked on the shelf, but there is NEVER any butter in it. I like the Kerrygold, and the plain old Cabot's is not bad (never have seen the "Old Fashioned European Style" around here!). Kate's of Maine has a nice butter also. And don't let on, but I do keep some Land O' Lakes salted, stashed in the freezer for guests that need salted butter.

After reading so much about Japanese knives, this is where I ended up. Shun Ken Onion 10 inch. Reading all your opinions, and the feel of this knife in my hand really made my choice fairly simple, well just going by what I need, not what I want. Want is a whole different animal! Of course I am afraid it is an animal that NEEDS to be fed, and often!