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Type: Posts; User: larrybard

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  1. Replies
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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
  2. 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...
  3. 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.
  16. 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...
  19. 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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    Because a typical portion contains such a small...

    Because a typical portion contains such a small amount of lactose compared, for example, to typical portions of other dairy products, e.g., a glass of milk.
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    Thanks. Happy to report I already have one.

    Thanks. Happy to report I already have one.
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    Nice try. But the raffle ended two days ago. ...

    Nice try. But the raffle ended two days ago. And the winner won't part with his hard-won t-shirt. :happymug:

    But you can always order one directly from Randy.
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    Wow, that's amazing! Can't believe I won! And...

    Wow, that's amazing! Can't believe I won! And frankly I can't remember EVER winning ANYTHING before. Maybe it just goes to show, like voting in Chicago, gotta enter early and often (as I did --...
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    Okay, in again -- and, if I'm not mistaken, this...

    Okay, in again -- and, if I'm not mistaken, this is the last day.
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    Found this, where someone approached the angle...

    Found this, where someone approached the angle issue rather carefully, and concluded that the lowest angle at which the EP could be set was 7.16 degrees -- but then pointed out that it could be...
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