Sorry, D&K, but in my case barely any time to touch my quarry these days.
They're all currently sitting in the 'stone room' and I
whoa.... thats the first time ive ever seen the "feather" style like that... im drooling
I'm more woried about the white steel 1 cuting edge rusting/micro-rusting than the caldding. Thanks all for the advises.
I love Japanese curry, the too sweet ones are cause they add sugar or honey.
I second Toro and Coppa. I just ate a Toro a few days ago, quince glazed duck drumettes and beef heart crostini, so good! Shojo is also a good spot. not