mrsadm

I have this knife, a boning knife from Kasumi (western style): http://www.cutleryandmore.com/details.asp?SKU=1107 It is fantastic.

As Octaveman said the Japanese knives are harder on the RC scale than Western knives. This makes a big difference in their performance. Also the bevel on most Japanese knives is different; it is usually straight on the left side and beveled on the right (which is why left-handers have to special order theirs). For example: Western knife: V Japanese knife: |/ This bevel also makes finer slicing possible. As for care of the knife: I do not use a western metal honing steel but a Japanese ceramic one. You can get one made by MAC for about $20. It is much gentler on the thinner blade. They are also generally sharpened on a water stone rather than a whetstone - but maybe that is more history than really required, I'm not sure. Don't put the knife in the sink with other dishes as it is extremely sharp and could easily cut the dishwasher. Finally, put the knife away when your in-laws or friends arrive and want to cook in your kitchen. For their own safety, of course. (edited to fix spelling errors)

Many people can't afford the expensive versions either. That's why they have cheaper versions. At JCK.com, check out Tojiro DP for $40 (touted as the best bang for the buck among users) and also to be considered is Tojiro Powdered Steel. At EE.com check out THESE bitchin knives or THESE knives using blue steel. There are so many affordable Japanese blades that there's no reason not to get one. They are harder, thinner, sharper and stay sharp longer. I used to have all Henckles and replaced them with all Japanese blades...I now have 13 of various shapes. There is so much out there to choose from and since this is a gift, venture out of your comfort zone and get something new and different from what you're used to. Whether you get a Santoku or Gyuto, go for a Japanese blade. Bob ← I agree with Bob, here. Among the knife cognescenti (aka knife nuts) the Tojiro is considered the best buy for a really sharp Japanese knife. I'm planning to try the powdered steel one myself - but first I must research powdered steel, being the geek that I am.

I enjoy Cook's Illustrated - both magazine and web site - I think because my basic nature is a nerd. I always liked math and science in school, and I actually think computer programming is fun!! I subscribed to their web site for 1 year and I'm printing everything off that I'm interested in and then will cancel. Hah! I also enjoy the researched recipes, they get me thinking about how recipes can be modified. For me, who is a hopeless direction-follower who has not got an ounce of artistry or creativity - this helps me see how recipes in cookbooks can be changed without fear of disaster in the kitchen. I see people don't like their "tone" but to me it is similar to Consumer Reports. You are free to agree or disagree. But at least they get you thinking about the elements of what make up a dish and you can then decide on your own if you like their result or not. The equipment reviews are a favorite of mine because I am a gadget freak. But no way do I agree with a lot of their recommendations. Their knife reviews alone make me shudder.

I would think you'd need some sort of food selling license, safety inspection, etc. Not to mention the airline's opinion of having just anyone providing food and potentially making the entire plane sick!

Perfect for homemade Gorditas! Yuck on the martini.....

I bought a really cheap ($15 in a kitchen outlet store) no-name Santoku just to see if I would like the feel of it. Sure enough, loved it! Now I have three really good Japanese Santoku's: Hattori HD (a knife from heaven, slices thinner than anything else in the world!) MAC Pro - everyday workhorse knife, stainless Kikuichi carbon - another beauty but you might not want carbon steel I still use my 10" chef's knife but not as often as the Santoku's. Be aware the Japanese steel is harder and a bit more delicate to take care of, but it's absolutely wonderful. If you get a Wusthoff or Henkel's Santoku, you won't get the incredible sharpness of Japanese knives. Also I would stay away from the Rachel Ray official knife (made by Furi). It is very soft steel and you'll be sharpening it constantly, I suspect. Octaveman recommended one good source for Japanese knives, I'll throw in www.epicureanedge.com as another good one based on my experience. (Great pictures on their web site, too!) Let us know what you decide!

Lines of Mauviel copper: 1. Cuprinox Style - 2.0 mm copper, SS lined, stainless handles 2. Cuprinox - 2.5 mm copper, SS lined, cast iron handles 3. Cuprinox Gourmet - 2.0 mm copper, SS lined, cast iron handles 4. Pour la Table - 1.6 mm copper, SS lined, brass handles - for "tabletop service" Pictures of the above (not a vendor endorsement, I've never ordered from them): http://www.metrokitchen.com/mauviel/ 5. Professional tin lined - 2-3.5 mm copper - cast iron or bronze handles Pictures: http://www.buycoppercookware.com/index.cfm?act=list&PRG_ID=4 Also, 6. Pour la Table - 1.0-2.0 mm copper, tin lined At least these are the ones I've been able to find on web sites from US suppliers.

Don't feel bad about Chicago Cutlery. The older knives were pretty good (I have a few acquired as a wedding gift, about 22 years ago). In fact I took the boning knife with me to Knife Skills class and the CIA and the teacher thought it was pretty good. Today's Chicago Cutlery isn't worth a dime, in my opinion. They are not as superb as some of the other knives mentioned here so you may want to branch out and try something new. Here are some of my favorites (picture coming soon!) 1. 10 inch carbon Chef's knife from Sabatier Thiers-Issard. The "Thiers-Issard" part is important; having done some research they are considered one of the better if not best Sabatiers being made today. Watch out for junk Sabatier knives, they are everywhere. This knife sharpens beautifully and quickly. They aren't easy to find in the US but I know of two sources; PM me if interested. 2. MAC Pro Santoku with granton edge, Hattori HD Santoku (beautiful Damascus steel), and a Kikuichi carbon Santoku (I know who needs 3 of these? But I love them all). 3. Kasumi boning knife. Works like a charm. 4. RyuSen paring knife, 4 inches.

SWISS_CHEF - I hope I never run into you in a dark alley! You've got some dangerous weapons there!

I ordered a few things from Adriana's Caravan a few years ago, but they did not keep me on their mailing list as Penzey's has, so now I order from them.

I bought all my copper cookware on e-bay. I got some great bargains on new pans but you have to be savvy about how e-bay works to really get the deals. I purchased two new Mauviel saucepans that had the name of a NY City gourmet store stamped on them (but very small, near the handle). Probably overstock. They cook as well as a pan without the stamp! No lids - but who needs a copper lid anyway, if your purpose is to cook and not display? I also got a Mauviel saute with lid that someone received as a gift and decided they didn't like - about half the price of retail. Other items were also brand new, probably from kitchenware stores that went out of business. Some listings state "a few scratches on the bottom from store shelf display". Well, you're going to scratch the pan anyway the first time you use it on the burner. Check various web sites for discount retail pricing before you decide something is a bargain and bid on it. For Mauviel copper, I check Instawares.com. I ordered one item from Instawares but they screwed up the order - but they are good for comparison. If you order from them, you may have better luck than I did. Some sellers don't know what type of Mauviel they are selling - there are 3 lines, one is called "tabletop" and is much thinner copper than the other two lines. Need to know which one you are bidding on so you don't pay too much. You also need to check for tin vs. SS lining. I've also noticed a couple of sellers that sell for other companies and in their listing they state something like, "item may not be in stock; item may ship in 2-3 months". Meanwhile they have your money. I've always avoided those sellers. Be patient, check e-bay weekly, and the pans you want will probably come along sooner or later!

I asked my chef teacher at the CIA, why couldn't you use a serated bread knife to slice a roast? The answer: sure it will cut the meat, but so will a chain saw!!!!!

I object to the cost of fresh herbs. $1.99 for a tiny bunch of whatever and you only use a sprig or two in the dish.

Well, I have ten (lazy) cats and they've never gone after a pantry moth. In general I have found that flour etc. need to be stored in sealed glass containers. But I never thought of freezing, I'll start to do that now. Can you freeze dried pasta?????

My husband gladly eats whatever I prepare and he has often been surprised at how good something can be when made from scratch. For instance, he was always saying he hates cream of mushroom soup, but when it was home made and not from a can - he loved it! I must say that he barely tolerates me spending money on new gadgets for the kitchen - but I *had* to have those new japanese knives and those copper pots - so much so that he bought himself a sailboat to feel even with my acquisitions!

Printed and saved, thank you!

I would seriously like to know if this book has any value - as another poster said - for someone unlikely to make foams at home. Or, do I really want to know how to prepare quail and leave the head still on? My grocery story doesn't carry whole quail, nor am I likely to yearn for the delicacy of quail brains. Is there anything I can learn from this book to make it worth the money, that I can apply to my weekend cooking, the goal of which is to make good tasting stuff for family and friends (and self)?

Last night I made Enchiladas Suizas with the leftover turkey. Delish!

A little Thanksgiving preparation frustration here .... hope you can help. Yesterday I made cream of mushroom soup and after cooking used my Cuisinart small food processor to do the puree (in batches of course). Then to strain through a fine strainer. What was supposed to yield 8 servings is more like 5 and I had a lot of solid stuff left over from the straining. GRRRR Did I not puree long enough to break down the soup particles? Is a small food processor not good enough for the job? What would be better - a blender or a large food processor? What do restaurant kitchens use for pureeing? The strainer I used is very fine but I like the results, the strained soup is very creamy and smooth. Thanks for any advice! Linda

As someone who still has their 30-year old college textbooks in a box in my garage, I'm not sure I'm qualified to comment on this thread :-) My style of pruning means moving the books I don't use from the house to the garage - but not as far as the barn, so they are fairly close in case I want to read them again. I do not regret moving all the low-fat cookbooks out, boy was that a waste of time! "Indian Vegetarian" is also out of the house. I keep thinking I'll sell them on e-bay or give them away, but haven't gotten around to it. I think of most of my cookbooks as an investment. I may not use them this year but I will in the future as my cooking skills improve. I hope to use nearly all of them when and if I retire and have more free time. Some are just nice to read or refer to, like Escoffier. Oh, and my husband calls me a "pack rat"! I think I'll make an exception to my habits and give Mark Bittman's "The Minimalist Cooks Dinner" to my sister-in-law. Never did like that book.

I think you've hit the proverbial nail on the head, here; at least what you are saying jives with my own experience. I have a professional job as well as do my women friends and we are REALLY busy working long hours. Most of them can cook quite well but don't cook on a daily basis because there is no time or energy. However, cooking for holidays, for friends coming over, and weekend cooking to enjoy the experience is definitely popular. We go out and buy the exotic produce, olive oils, and other ingredients at today's supermarket for those occasions. No one has remarked yet about the huge selection of cookbooks available today in your local bookstore. Why are they so popular? I think it's like the exotic produce - we are becomming hobby cooks.

I know what you mean, Carrot. If I were going to be helped by a chef in the kitchen, I'd much prefer Tyler Florence who was absolutely delightful in Food 911. He did not use the "F" word and was very gracious to the women wanting to learn how to cook some particular dish. Then again, some folks seem to want to embarrass themselves on reality television, but that's not me!

Well I guess my husband and I are a little bit different than most. We like to send apples from upstate New York. I know the holidays are meant to be indulgent but my in-laws like healthy food, and the gift conveys a local flavor of where we live. But don't let that stop any of you from sending me your best sweets!

I suggest we all quit moaning about low dining standards and chain restaurants. Was American dining any better off when mothers made jello salads, TV dinners and other atrocities of the 1950's? I don't think so. "Dining" at a chain means to most people letting others do the work after you've put in an exhaustive week at work. Let Olive Garden do the shopping, chopping, cooking, serving, and cleaning up. Americans work longer hours per week than any other country in the world, and many of our households have BOTH spouses doing so.