NCSU Foodie

Just from cooking at home, I actually prefer the heavier feel of the German knives. Granted I'm not working in a kitchen doing prep work long enough for the weight of the knife to make me tired.

I don't know if the McDonald's around me have already been redesigned or what, but all of the new ones look amazing and the older ones have been remodeled. They have (apparently) granite counter tops where you order, nice tile flooring, and a hearth area with a plasma tv, fireplace, and nice comfy leather chairs. The new redesigned models are being marketed as the McCafe's. I must say, they do look very nice, and they achieved the sophisticated style they were going for, as long as the kids aren't crying for their happy meal toys.

Wow thanks for all the replies. I'm looking at just getting a 10" Forschner Chef's knife and just packing the bread and paring knives I have at home, because they will get the job done. Thanks for all the advice, ya'll probably saved me a lot of money.

Those look like nice knives. From what I've been told/ what I've read I only know to look for a couple things in a knife. The 3 tang's, and the actual steel of the knife running the full length of the back of the handle. Other than that there would be how it feels in your hand and how long it will hold an edge, both of which are very hard to tell in a store setting. What else am I missing? And thanks for the advice Edward, I'll see if I can save money just picking and choosing the knives that I need.

Just like the title implies, I'm looking for some advice on choosing a knife set. I'm looking to start culinary classes next semester, and have always just wanted a nice set of knives to call my own. I recently was given a Hammer Stahl 8" Chef's knife, and it is by far the best knife I've used to date (things are just so much easier with a sharp knife), but after reading reviews it doesn't seem to be a very good choice of manufacture. I kind of had my heart set on the Wusthoff Blackwood's. I guess I just want to know whether I've been sucked into a name brand recognition thing, and Wusthoff isn't really that much better, or what. Any advice or preferences would be appreciated.

Wow, it's awesome to see something that is taken so often for granted down here appreciated so much in other places.

Once again, stunning presentation Dcarch. Your plating makes me jealous everytime you post, it just looks so delicious

Just about anything (look at a state fair) lol. Seriously though, I've fallen back on fried boneless chicken breast many times. I normally serve it with reheated collards and rutabagas from grandma's for a nice southern meal.

I have 5 or so dishes that I rotate through, not really intentionally but just because they are quick and simple to make and still taste pretty good. Off the top of my head I can list: spaghetti with a meat sauce, Grilled chicken with whatever vegetables are on sale, shrimp scampii, chicken or eggplant parm, a simple stirfry with bell peppers, onions etc. I normally go for the proteiens first, see what's on sale and try to figure out a dish and sides incorporating it. It normally comes out to be a adapted form of the dishes that I am very comfortable making. I'm also restricted on the weekdays because I'm cooking for my mom, who describes the food at any resturant other than TGI Friday's as interesting lol.

I'm in the same situation you are most nights. If it is a week day I rarely get home from work till after five, then have to run to the store and buy food to cook for dinner. This not only leads to late dinners with less than amazing food, I think that it is a lot more expensive then if I could pick up stuff in advance, possibly in bulk. I'm definitly going to keep an eye on this thread for advice.

The peppers used can vary, but I've always seen Apple Cider vinegar used for this purpose. If I'm not mistaken you can put the peppers in a jar, and pour the heated vinegar over them and let them sit. I have not personally done this, so feel free to correct me if I'm wrong.

Same story here. My grandma still makes her own hot vinager and keeps it on the table. Living here in Eastern NC, the mention of vinegar instantly brings barbeque to my mind. I have to admit though, while I do love vinegar based sauces on my barbeque, in just everyday cooking I will almost always reach for a lemon before vinegar to add acidity to a dish. Keeping some vinegar handy to finish dishes sounds like a good thing to try.

Well, this was last nights dinner but I finally got the picture off my girlfriend's camera to post up. Just a simple weeknight dish for my girlfriend and I. Pork Milanese; Zucchini and Onion in a White Wine and Lemon butter sauce; Spaghetti Alfredo It tasted great, there was supposed to be a basil pesto as well, but I didn't have any pine nuts or walnuts Oh well.

I agree, I think us viewers were just spoiled with the talent of Kevin and the brothers from last season. I think that this seasons chefs are better than, or at least on par with the contestants from the previous seasons.

He's Chef Patrick O'connel, from the Inn at Little Washington. And idk about the sport coat, it was pretty bad though. Bio