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  1. I also have found that the two times I'm most likely to cut myself are when I'm forcing a dull knife; and when I've gotten used to the feel of a dull knife, then sharpen it, and it slices smoothly and quickly through the food and into my finger. If I keep my knives sharp, it's safer.
  2. http://www.cadenceinc.com/services/electro-chemical-edge-enhancement/ I worked with Grieshaber engineers to develop retinal surgical instruments, and we used this process to sharpen trocar and MVR eye surgery blades. If you are comfortable working with acids and low voltage electrochemistry, you could do this at home - a mix of battery acid(sulfuric), naval jelly rust remover(phosphoric acid), laxative (polyethylene glycol viscosity enhancer), with a DC power supply(battery charger), a pyrex tray and some heavy solder wire(electrochemical cell and negative electrode) can give a smooth, polish
  3. "And this, I feel, is the key point. It's about education. Give people the knowledge to make good choices." The problem is, people choose their education they same way they choose their diets. They think that the American Medical Association, the National Academy of Science, and all the people who actually spent ten college years studying food, nutrition, and health are just a bunch of pointy head hippy intellectuals bent on taking away our rights. "What have I told you about diet and exercise? Exercise is irrelevant…. "How do you know all this?" One of the reasons I know what I know is tha
  4. I use a plain steel drywall knife as a pastry knife - just be sure to wash & dry it so it doesn't rust, & put a little oil on the blade.
  5. Katie I have a Paula Deen SS pot with a copper disk bottom(that I suspect is actually a copper plated aluminum disk, but I'm not one to look a gift horse in the mouth). I use a dollop of Olive oil, and a dollop of butter melted in it. I put a few kernels in while its heating, and dump in 1/3 cup of Orville's when they start to pop. I put a spatter screen on top and the lid on top of that. The spatter screen catches most, but not all the oil, but it lets the steam out. the lid stops the rest of the oil splatters. When the popping is done, I put the pot in a large bowl of cool water to stop the
  6. I've got a jar of Kroger "Lemon Pepper" seasoning - salt, pepper, citric acid, lemon peel, natural and artificial flavors, plus the usual anticaking antioxidation additives. Lemony, peppery, salty, in that order. Mrs Dash "lemon pepper" - and I use the term advisedly - Lemon Pepper Ingredients: Onion, spices (black pepper, basil, oregano, celery seed, bay, savory, thyme, cayenne pepper, coriander, cumin, mustard, rosemary, marjoram) garlic, lemon juice powder, carrot, citric acid, lemon peel, natural lemon flavor, oil of lemon, turmeric color, chili pepper. "Hey, what do we do with these spic
  7. When I was a kid, my parents would give me small quantities of beer and wine for special occasions, but neither one of them drank distilled spirits. In Florida, where I grew up, grocery and drug stores can carry liquor - it's a big part of Walgreen's cash flow in some stores. There's a private liquor store chain called ABC liquor stores, that take advantage of tourists from states where there is a gummint run liquor store, and don't know that booze is cheaper at Walgreen's. The first 15 or so years that I lived in North Carolina, they didn't even let adults in state ABC liquor stores; they ha
  8. technophile50

    Mise en place

    I always check to make sure I have the ingredients, but rarely set them out in premeasured amounts - for instance, what's the point in getting eggs out and putting them in a separate container(if I don't put them in something, I'm practically guaranteed to roll one off the counter)? Wasted motion in getting a bowl/tray/whatever, and washing it afterwards. My spice rack is one step from the stove, it's easy to use the measuring spoon hanging on a rack over the stove as a scoop, and I adjust the spice by taste anyway. I use a plate or two to stage stir fry - fewer dishes to wash and I can carry
  9. Me too, except I usually scrape or lift with the knife - Mise en Plate . Small quantities - garlic, herbs - get scraped directly from the cutting board into the pan, usually a 6 X 13 X 2 inch (15 X 33 X 5 cm) slab of oak with a handle/hanging extension. It's thick enough that I can directly scrape from it onto a plate sitting behind it on the counter. I've got a thinner 12 X 18 (30 X 45 cm) polyethylene board that I use for chicken or turkey.
  10. As for the timing aspect, it would depend on the temperature of the "cold" water as well as the amount of noodles/water in the pot - longer in winter, shorter in summer, unless one had heat/air conditioning set to the same temperature year round, and let the cold water equilibrate to room temps.
  11. I have a nice analog wall clock hanging above the microwave. I'm not sure when the battery went dead in the wall clock. After a nearby lightning strike 4 years ago, the digital display in the microwave went into what I call "Klingon mode", with a bunch of intermittently dead segments - if you know about what time it is, you can decode it. My GF got me a nice wrist watch which keeps good time. I periodically set it(5 minutes ahead, but that's another story) using an internet time server.
  12. technophile50

    Broccoli stems

    My neighbors brought over some broccoli and shrimp Sunday night. We cut the broccoli into chunks, peeled the stems, marinated it in soy, balsamic, olive oil, and garlic. We put the broccoli and shrimp(separately marinated in olive oil, lemon juice, hot pepper & tomato) on skewers, and smoked them over applewood in my Walmart charcoal grill. No leftovers.
  13. I just got a "Laurel's Kitchen Bread Book" at a local thrift store for $0.50 - anybody have any opinions? Cheap at half the price? I also got a Cuisinart for $9.99 complete including manual.
  14. When I'm trying to make risotto, I don't have any problems. I follow the Marcella Hazan "Essentials of Classic Italian Cooking". I use equal amounts of olive oil and butter, saute some diced onion, then add the rice and some garlic to "stir fry". When the rice starts to color, I add about a cup of warm stock, maybe less, depending on the amount of rice - just enough to cover the rice. I keep stirring as the liquid reduces by absorption/evaporation, and add more aliquots of stock as each one disappears. I stir til the rice is done. Depending on what I'm adding - mushrooms, spinach, squash, swe
  15. ""David Chang, whose small empire of Momofuku restaurants is known for refusing to make substitutions or provide vegetarian options." He must not be all that great at preparing vegetable dishes.
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