Recent content by JASinIL2006

I've been looking for a pair of new mitts, too, and this is exactly what I wanted. For kitchen use, I really don't like those barbecue gloves; they're too hard to put on/take off quickly. (I have a pair I use for the smoker, but the really aren't great for frequent kitchen use.)

This is not a bad recommendation, if the OP is really sold on trying Aogami. Fujiwara's Aogami super is pretty damn good. My Denka gyuto is the closest thing I have to a daily driver. And the price is within OP's range...

They should tack on an extra 20 years in prison for misusing a lovely knife.

I like applewood or cherry wood for pork. Oak or mesquite for beef. Hickory and pecan are pretty good for everything.

I use this all the time, but I find I need to about double the amount of curry paste (compared to most other brands) get enough flavor.

Dead clear skies in Illinois. 0% cloud cover. It looks to be about 25% right now... in our area, we're supposed to see 93-94%. That is still 30 minutes away.

If a stainless steel pad won't remove it, I go straight to oven cleaner.

Probably need to add Indiana to that map…

50ish is pretty good... plus/minus 2mm.

Late to the party, but I have a Waring Pro grinder that is very nice. Nothing fancy, and as @Michi noted, it does not work well for stuffing sausage, but it's a solid meat grinder.

For cheese lovers with massively large knuckles.

I’d consider - not a Denka - but a 180 TF Mab. You might find it interesting…

Still listed there for $825.

Is this the same knife advertised yesterday on the CKTG General Discussion forum for $825?

Bananas. I despise everything about them: the smell, the texture, the taste. Disgusting. Not a food, but whiskey makes me gag, too.