matto

My pro-knife-selling brother gave a Forschner 6" to me as I went into the Peace Corps 6 years ago. It was super sweet but way too light and petite for my big hands. But as I had a small kitchen, with limited work space.... and it served me very well. Going to invest in Wusthof grand prix 2 now.

Second-hand story: My experimenting foody uncle did have chicken sashimi in Japan a few years back. Followed by two weeks in the hospital. I hope this helps.

Howdy ::::: All summer I've been trying to get Olive Oil gelato/ice cream right. Some examples: http://desertcandy.blogspot.com/2007/08/da...-ice-cream.html http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17416 http://www.amateurgourmet.com/2004/12/ohhhhhh_olive_o.html (pic at bottom --- same place I first had it!) Mario Batali's recipe is pretty good, except I don't the flavor that subtle, even if using cold pressed, really cloudy and fruity oil. Some times you have to drizzle a bit on top when serving... and a little honey doesn't hurt, too.