Recent content by Rangen

Interesting. I've done plenty on my 600, and it doesn't glaze fast, and when it does, the supplied nagura makes reasonably short work of the problem. I don't do much stainless, though, and no softish stainless. I wonder whether that's the difference.

Really nice review of some top-quality resin-bonded diamond stones. I have the 600, the 3000, and the 6000. There appears to be a pattern in which the coarser the stone, the less quickly it tends to glaze. So I really only notice it much on the 6000, which is fine, because, like you, I find...

Paying for the good oyster sauce is definitely worth it. I will have to try Megachef once I run out of what I brought back from Hong Kong. I'm spoiled now.

Naah, it was just hyperbole (and deep affection) on my part. Anyway, I haven't tried the one you mention.

This was looming large in the US for a while, too, late 70's. It was what you bought to class up your gathering, for those times when Boones Farm Strawberry Hill wouldn't quite make the grade.

With anything, and especially wine, you're never going to get everyone to agree about what the "best" is. People have different tastes, different preferences. The idea of a "best" is ludicrous. Everyone is entitled to his opinion. Except about Rose. The best is this one.

Never the microwave. Microwaves toughen crusts, and leave the top of the crust soggy. I use a 400 degree oven, but if I had one of those modern countertop toaster-ovens-with-fan, I'd use that.

Chilling your espresso is like boiling your ice cream.

I really liked the snails I had in Alsace, swimming in herbed garlic butter. I'm not sure the snails were really involved in that, though. I'd probably have been as happy with just the bread basket and the dish of herbed garlic butter.

Kale seems like it would be good if you cooked it to tenderness in bacon fat, maybe. Raw, it's just gross, including the texture.

The worst trend in knife colors is called "Dessert Warrior." I think it started as a joke by one company, a play on "Desert Warrior." Then it spread for some unfathomable reason. Haven't seen it in a kitchen knife, and I never want to.

A Belgian Blue would work here, and would also be useful for finishing kitchen knives. You don't need diamonds for "wear-resistant" steels, though you can use them. You need them for steels high in hard carbides like Vanadium Carbide. Since you like the JKI, picking up the 6K seems like a...

My channeling problems were solved by Using a convex tamper Adding a little ritual to the tamping where I slightly angle the tamper to do a little compress toward the edge in 4 different directions (or a continuous version of the same idea)

It's a good rant. My counterpoint: Never had trouble keeping up with the beans. Two doubles is what, 30g. Do that every day, and you've gone through a full pound in less than two weeks. Dialed in? I occasionally adjust the grinder a notch or two one way or another, but just to optimize the...