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Type: Posts; User: willic

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  1. Replies
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    Yep! What's that one???? Last thing I need it a...

    Yep! What's that one???? Last thing I need it a 3rd knife! LOL

    -Will
  2. Thread: Saya sets. F/S

    by willic
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    588

    Are any of these still available, Randy???

    Are any of these still available, Randy???
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    yep, that pic!

    yep, that pic!
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    7th one! sorry!

    7th one! sorry!
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    Randy, what it the eighth from the right, just...

    Randy, what it the eighth from the right, just right of the lacewood? I want that one!!!
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    That lacewood it PURTY! If I didn't have 2...

    That lacewood it PURTY! If I didn't have 2 already, I'd be on it! :)
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    Lookin' good! Lookin' good! Are any of those...

    Lookin' good! Lookin' good!

    Are any of those going to be available???

    -Will
  8. Thread: Bakelite

    by willic
    Replies
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    5,344

    My mother is a big bakelite jewelery collector,...

    My mother is a big bakelite jewelery collector, there are a few guys with hoards of bakelite from the day... big rods of all kinds of cool shapes! I would love a handle or two with maybe a bakelite...
  9. Thread: Bakelite

    by willic
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    5,344

    Do you have bakelite in any other colors??? ...

    Do you have bakelite in any other colors???

    -Will
  10. Replies
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    Thanks to everyone for this information... This...

    Thanks to everyone for this information... This is the perfect example why I love this forum!!!!!!!
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    I have noticed shallots make a really nice...

    I have noticed shallots make a really nice mottled patina... when I use them, I wait to rinse the blade! Also, strawberries make a really dark patina!
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    Thanks for the info! Very good info!!!!!!!!!

    Thanks for the info! Very good info!!!!!!!!!
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    LOL.... Yep! I was referring to chemical...

    LOL.... Yep! I was referring to chemical additives and the like
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    LOL... you know what I mean! LOL

    LOL... you know what I mean! LOL
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    I let the meat come to room temperature, but I...

    I let the meat come to room temperature, but I really like the salty taste on the crust of the steak! I salt 5-15 mins prior to cooking. I do like a salting well before, but I think I prefer the...
  16. Thread: Name that dish

    by willic
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    I like that! "TurboShrimp"! :) I've noticed,...

    I like that! "TurboShrimp"! :) I've noticed, the name really makes a difference on the success of a dish on a menu! I think the name is more important than the description!
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    I've noticed it's easy to overcook risoto if you...

    I've noticed it's easy to overcook risoto if you attempt to use any rice other then aborio! What's the story with using other rices???
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    Good point! :)

    Good point! :)
  19. Sticky: A fish cake made with left over smoked striped...

    A fish cake made with left over smoked striped bass....

    http://i833.photobucket.com/albums/zz257/wcpearson3/IMG_20131218_211322_198_zpsaf4883e9.jpg

    That's my Fiddleback Forge Nessmuk in the...
  20. Striped Bass caught in Smith Mountain Lake,...

    Striped Bass caught in Smith Mountain Lake, Virginia... Some delicious meals!

    http://i833.photobucket.com/albums/zz257/wcpearson3/BushfingerandStriper2a_zps5c5ec957.jpg
    ...
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    I used to season with all kinds of different...

    I used to season with all kinds of different oils, but my son's BSA Troop uses Crisco. They wipe all pans when cleaned... I have started this and VERY happy!
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    I love vintage cast iron cookware.... some of the...

    I love vintage cast iron cookware.... some of the old stuff was thinner, not very porous and very smoothly finished. I love going to flea markets and bringing back a pan! Wagner and Griswold are my...
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    Fresh pan seared striped bass, fresh from Smith...

    Fresh pan seared striped bass, fresh from Smith Mountain Lake in Virginia.... Served over any starch with a pan sauce with white wine, shallots, green onions and lemon zest. Amazing!
    ...
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    My outlook is.... if you can avoid chemicals in...

    My outlook is.... if you can avoid chemicals in your body, do so!
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    I used to use non-stick, but after cooking...

    I used to use non-stick, but after cooking professionally, I realized how non-durable the finish is, and how it hates high heat... a well seasoned aluminum professional pan, or steel french style pan...
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