lindag
-
Posts
4,366 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by lindag
-
-
1 minute ago, Smithy said:
I will never again forget the smell of rotting potatoes.* I've spent the last week looking around and sniffing and trying to work out the source and location of that foul odor. WHAT had the dog or cat brought in? Where was it hiding? Just now I finally recognized the stench, found the culprits and put them outside.
On the plus side: a lot of the surrounding household is now washed or scrubbed.
*(Alas, I have smelled this before, so "never again" may not apply here.)
Yes! I remember that small from childhood when Mom sent me to the root cellar to get potatoes and when I shoved my into the bag I gagged.
-
2
-
-
On 9/17/2025 at 12:07 PM, TdeV said:
Thanks @lindag. Please let us know when you find it!
sure. They are going to notify me when back in stock, I will let you know.
-
1
-
-
On 8/25/2025 at 7:36 PM, AAQuesada said:
Misono is a very reputable company that many chef's use and I would recommend with out reservation.
https://japanesechefsknife.com/products/misono-molybdenum-steel-knives-series-paring-80mm3-1-inch
My friend Jon over at JKI also has a great little paring knife, which is unfortunately sold out at the moment but I'll add the link for posterity.
https://www.japaneseknifeimports.com/collections/petty-knife/products/gesshin-90mm-paring-knife
After checking this out I decided it looks like the perfect knife for me. And, it's now back in stock!
Update: woops., the 90mm is still out of stock.
-
1
-
1
-
-
While was shopping for knives I was somewhat surprised to see that both ATK and Food and Wine had top-rated the Global brand. I have own a couple but was not impressed, plus, I really dislike the handles.
-
14 minutes ago, &roid said:
Not strictly cooking on a pellet grill but I finally but the bullet this weekend and gave mine some (much needed) end of summer care.
Id been a bit slack at tackling a couple of rust spots and managed to leave the cover off during some pretty bad weather. End result was I had some quite nasty rusting to the lid, chimney and back panel.
What I know now, and what will hopefully teach me a valuable lesson, is that that spending 10-15 minutes doing this every now and again would have saved me a days hard labour.
I ended up having to sand large parts of the Yoder back to the metal and respraying it… The good news is it’s come up like new!
as happened when I first got it home that extended time cleaning and reconditioning it has given me a great respect for just how well made these things are. It really is a tank of a machine.
Before pics (warning for those with a nervous disposition):
During:
And after the job was done (much better!):
What an amazing transformation!
-
3
-
-
Looking for a very nice sweet and a dry.
Anything you'd like to recommend?
-
I bought a bag of pickling cucumbers (for eating), is there a preferred way to store them so they don't go slimy?
-
1 minute ago, ElsieD said:
Can I use the slicing blade to slice peaches? I'd like to make 1/4" slices and then dehydrate them to make peach powder. I have 18 quarts to do and am looking to not slice them with a knife as that would take me just short of forever.
I would think k it should work if the peaches are quite firm
-
1
-
1
-
-
13 hours ago, Smithy said:
Ham and cheese sandwich, griddled on my panini press. Mayonnaise and mustard on the inside of the bread, butter on the outside. The layers were ham and cheese; I added lettuce afterward.
The dinner was accompanied by (unfortunately over-)roasted cauliflower and broccoli. I tried to revive the all-too-crisp vegetables with a combination of lemon vinaigrette, butter and tahini. The "sauce" didn't compensate for the texture of those poor over-roasted vegetables, but it was good. Strangely enough, it was so tart and delicious that it overshadowed the sandwich flavors.
I ended up dredging the sandwich bits in that sauce! It very much enlivened the sandwich flavors.
I like adding mustard to my grilled ham and cheese.
-
4
-
-
Coffee Ice cream.
-
1
-
-
My friends and I were vacationing in Costa Rica we located an outdoor restaurant that served pizza and stopped there for dinner.
Unfortunately, while waiting for the pizza to arrive a nearby skunk sprayed.I don't remember the pizza but I do remember the smell.
-
3
-
-
16 hours ago, JoNorvelleWalker said:
I looked just now and the knife was still on sale.
Yes, but I bought before the sale.
-
1
-
-
When Living Cookbook went dark I switched to Paprika.
-
1
-
1
-
-
INDEED!
-
Update:
After some deliberation I settled on this knife.
The specifications were tight on and the handle fits my hand perfectly.
Sadly, I just missed the sale.
-
5
-
-
10 hours ago, JoNorvelleWalker said:
I consulted the Wusthof site today and they say the bevel on their European style knives is 14.9 degrees and on their Asian style knives the bevel is 10 degrees. I have a couple Wusthof Le Cordon Blue paring knives (no longer in production) and I prefer the Le Cordon Blue to the Classic series because of the gigantic bolster on the Classic. If I wanted another Wusthof pairing knife I would choose the Ikon. Not only are the bolsters better but the handles are longer than the Classic and to me more comfortable.
However if I really wanted a pairing knife I would go with Watanabe. I have two Watanabe knives and they are superlative. There are three pairing knives on this page, one of which is out of stock:
https://www.kitchen-knife.jp/special/petiteknife.htm
Those three are double bevel, but if you wanted to know the exact angle you could write and ask him.
Other than that I have an almost antique paring knife from Chicago Cutlery from back when Chicago Cutlery made knives and was not just a brand name as sadly it is today. I reserve mine only for scarifying loaves. I also have a MAC paring knife. The MAC is sharp and cuts OK, but it is too light. For me the MAC does not spark joy.
Have fun on your search!
Edit: the Wusthof knife @ElsieD shared I believe is this one:
I was surprised it does not have the typical bolster of the Classic series European style paring knives.
Thank you, Jo!
-
1
-
-
2 hours ago, ElsieD said:
I have this one, the 4 1/2" Wustoff Classic and am very happy with it.
Oh, I should take another look
-
1 hour ago, ElsieD said:
I guess that is not what you want, but it is advertised and sold as an Asian Utility knife. Are you looking for an Asian brand?
Noy necessarily, just want a knife with an Asian (15 degree blade)
-
6 minutes ago, ElsieD said:
I have this one, the 4 1/2" Wustoff Classic and am very happy with it.
I really like the look of that knife but I want an Asian blade for the extra sharpness
-
1
-
-
Asian blades have a 15 degree bevel. a picture can't show that.
-
I need a new 4" parring knife with an Asian blade. Do you have any recommendations?
I know there some sharp knife enthusiasts among us.
-
1
-
-
Who decided that the world no longer needed a soup spoon?
I'm old enough to remember when flatware sets included them.
Much nicer for eating soup than the more common tablespoon.
There are some stubborn folk like me available on Amazon.
-
5
-
-
I recently downsized my Zo from the 5 cup size to the 3 cup size.
Love it! Retractable cord and and the smaller size makes it easier to store..
Makes any type of rice perfectly every time as well as my congee.
-
I don't fill them all the way and after a few cocktail onions are added it's probably around six ounces. One Gibson is my limit.t
Oh, i keep the glasses in the freezer along with the Greu Goose. Importwant.
Using the Breville food processors with Paradice attachments (9 or 16)
in Cooking
Posted
It seems like it would work if the peppers were packed pretty tightly.