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Type: Posts; User: larrybard

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  1. Replies
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    Welcome. Wish there were something like a...

    Welcome. Wish there were something like a barbecue passaround -- starting with you.
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    At the bottom of the linked page, doesn't it say...

    At the bottom of the linked page, doesn't it say it's sold out? Or am I reading it incorrectly?
  3. I'm interested again (almost certainly as a...

    I'm interested again (almost certainly as a passive viewer). Inasmuch as my schedule this evening is likely to preclude listening to the live session, will this one, if you go ahead with it, also be...
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    P.S. They subsequently apologized. (But pretty...

    P.S. They subsequently apologized. (But pretty surprising, even outrageous, nevertheless.)
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    Zojirushi models consistently rated best, but if...

    Zojirushi models consistently rated best, but if you want a far less expensive one without all the bells and whistles, Aroma is evidently worth considering:...
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    Welcome! As an American, I can't understand...

    Welcome!

    As an American, I can't understand why someone living in France, working in the wine business, with a [presumably] French girlfriend who is a chef, could possibly have anything but a...
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    You mean this?...

    You mean this?
    http://www.japaneseknifeimports.com/kitchen-knives-12/kitchen-knives/zakuri/zakuri-210mm-blue-1-kurouchi-funayuki.html
  8. Just watched. Thank you for going to the trouble...

    Just watched. Thank you for going to the trouble of doing it. One minor comment: The images of viewer-participants in the lower right corner of the screen were a bit distracting. Seems preferable...
  9. I suggest you consider buying a Waring WSB33 if...

    I suggest you consider buying a Waring WSB33 if you don't want to spend a lot of money but want a reliable, well built one of very good quality that doesn't have cheap plastic internal parts that...
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    I'm certainly not an expert on this, but I don't...

    I'm certainly not an expert on this, but I don't see why you couldn't/shouldn't strip down the seasoning (e.g., with oven cleaner) and then sand down the surface, followed by reseasoning. As far as...
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    Wish I were successful at this. Need to try...

    Wish I were successful at this. Need to try again. Tried a simplified NY Times adaptation of Robertson's [38 page] recipe, and my starter failed to come to life after about a week. Great...
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    DDPslice, I'll take your word for it. It is...

    DDPslice, I'll take your word for it. It is academic at this point, inasmuch as I did plant the tomatoes in my backyard, rather than pots (and would probably do so again, in future years, if this...
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    Congratulations. Great -- and well deserved --...

    Congratulations. Great -- and well deserved -- publicity. And that Carter handle is beautiful.

    Hope your neighbors are pleasantly shocked, and enjoy being so near a newly minted celebrity.
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    I suppose I should have added some smiley face,...

    I suppose I should have added some smiley face, if my attempted humor was too subtle. :biggrin:
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    Strange, I assumed "Vin" was French, not German.

    Strange, I assumed "Vin" was French, not German.
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    @kielasaurus : I hope this clarifies the...

    @kielasaurus : I hope this clarifies the information I've passed along so far: If you look at the link I provided at the end of the language I quoted you will see that it's not something from Hazan. ...
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    Are these the knives you're trying to thin?...

    Are these the knives you're trying to thin?
    Suisin inox honyaki 270mm wagyuto
    watanabe blue 2 270mm wagyuto
    masamoto ks white 2 270mm wagyuto
    sugimoto cm 240mm wagyuto
    tanaka ginsanko 210mm...
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    Tons of articles on seasoning cast iron. And...

    Tons of articles on seasoning cast iron. And from from what I have read, flaxseed oil is the best choice.
    See, e.g.:...
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    As far as I can find, she had a well-regarded...

    As far as I can find, she had a well-regarded recipe for pesto, and freezing it http://www.food.com/recipe/pesto-marcella-hazan-448339 , but nothing on simply freezing basil.

    I did find others who...
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    After washing the basil I dry it (only in a...

    After washing the basil I dry it (only in a spinner, no towel, etc., so not too thorough), but don't attempt to dry it again after chopping it, if that's what you are asking. For the most part I add...
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    Funny, I was thinking exactly the same thing...

    Funny, I was thinking exactly the same thing about an hour today while cutting some mushrooms. As a home cook, simply more comfortable using a relatively smaller knife for most tasks.
  22. Thanks so much for sharing the interview; really...

    Thanks so much for sharing the interview; really enjoyed it (especially her reaction upon first visiting Gramercy Tavern).
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    Seems like it's still a safety issue unless you...

    Seems like it's still a safety issue unless you add sufficient microbial inhibitors or acidifying agents such as phosphoric or citric acid. See, e.g.,...
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    I have been satisfied roughly chopping the basil...

    I have been satisfied roughly chopping the basil a bit (after washing, of course) and freezing it in olive oil (no water). If you have such a large quantity that it's too time-consuming to chop by...
  25. I can see already that -- interesting and...

    I can see already that -- interesting and instructive though this thread might be, especially to a home amateur such as myself -- my sensitive stomach may prompt me to forgo reading it. Likely to be...
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