Recent content by mateo

Random DOC Portugese table red... not bad really.

o.O I can't even begin to imagine what this is like... most likely eating starfish (the innards) but having never done that, I'm at a loss. I imagine it to be something like eating the digestive tract of a worm... not surprised it was a low point!

Hypothetically? If everything had worked out career wise (and, well, life-wise) I would be doing research on canopy ecology either in the Redwoods or in Central America. I'd still love to -- funny where life takes you sometimes...

Peanut for high heat, olive oil for low, sometimes I fry in shortening, bacon and duck fat when they're there... oh and butter. Lots of butter.

It's threads like this that make me realize I'm such a bloody noob to sharpening... I love the info though.

Long time gamer here! Lots of RTS and RPG experience... I played WoW for about 3 years, but lost interest one patch into Cata. I am VERY patiently awaiting Diablo 3. I played Diablo 1 & 2 religiously for their time. I got Diablo 2 and LoD the day they came out... it's a been a long wait...

Damn... I'm kind of a sucker for cleavers :D

Oh, chocolate. I have a special place for chocolate. And good chocolate at that. Some of the chocolate in that Huffingtonpost is pretty awful stuff.. Choco-love... really?

The opening scene from Eat Drink Man Woman I've always loved... some nice cleaver action there!

New Belgium Brewery Frambrozen.

20-25% for great service... which I've done exactly once since moving to Seattle (in four years of dining out). 15% for average, getting the job done (which means they are attentive and don't mess up). 10% for Ok service (this happens more than I'd like), gaffs here are things like: forgetting...

I wonder how this does single bevel as claimed... I would think uraoshi would be pretty tough with this system.

Nice vid! But why are you removing the grey section of the filet just inside the skin (I'm sure it has specific name...)? When I make skin on salmon this is some of my favorite parts of the fish! Is it just for presentation?

Congrats on the new blade! I have a Konosuke White#2 blade -- I did a light forced patina with mustard, which stank pretty bad, but worked very well. I live in Seattle, so it's pretty damp here, I've had no issues with rust; just always remember to wash and dry immediately. I find that really...

Cadillac -- did you order a left hand 240mm? I'm assuming the second choil shot is from the 240...