Type: Posts; User: Bimjo
I'm looking at picking up a couple Dexter Russell Green River steak knives. Simple design, fairly inexpensive and not serrated. The same blade is available as a blank from Jantz knife supply, but...
Nope. I'm one of those folks for whom cilantro tastes like soap. :(
Yeah, but with that stone jumping around like that he must be getting a killer convex edge on the knife. No wonder it'll chop branches! :groucho:
Success! Made some hashrowns this morning following the directions provided above. They turned out great.
Thanks to all for the great advice. :doublethumbsup:
More great info folks. To be honest I've only tried this when the freezer is void of a bag of hash browns (I'm new to cooking), but I'd like to get to the point where the freezer is an emergency...
Mucho thanks, I suspected the starch was my nemesis.
So, scotchef38- any particular potato?
Ok, what's the secret to making hash browns that aren't a gooey, lumpy mess? I'm obviously doing (or not doing) something wrong.
Do you have to par-boil them first? Or what? I'm assuming they get...
Y'all are gonna laugh- Spyderco paring knife. What can I say, I like how it feels in my hand. :)
Thanks again for the warm welcome. Friendly bunch you are. :doublethumbsup:
Thanks for the warm welcome. :)
Just registered and from the little bit that I've seen here it is apparent that I have a lot to learn. :wink: