I used to use the vac sealer, but had a bad experience with the heat sealing mechanism.
Sorry to hear about the Rao’s. We got some on sale a year or so ago and really liked it.
It would be cool if it was a switchblade.
BBQ’d some pulled pork
Bootleg Parmesan, prosciutto, wine, olives, etc.
What grit would you say it is?
Can you just turn it back on after 4 hours?
I was wrong about the sharpness, after using it I see it’s perfect for cutting food.
I’m with you on the steaks. Chicken breasts and long cooking beef like short ribs are good. It’s good for holding mashed potatoes at Thanksgiving....
Pot of boiling water FTW!
Could be that the bolster needs to be ground down. Put the Wusthoff edge down on the cutting board with the heel (bolster) down. Can you see...
Just received the Geshin Uraku 240 mm white #2 Kurouchi Wa-Gyuto from Japanese Knife Imports and it looks great. This is my first Japanese knife...
Hi, welcome from California USA!
All great suggestions. Looking forward to trying the berbere. For me blending is where it’s at
I’ve catered weddings and events...
This interested me with the amount of carrots and cooking them so long, so I tried it.
Veg cut up
Veg cooked in sauté pan (I don’t like to...
Wow, that’s a beauty!
I don’t usually have tons of Zig Zag lying around anymore.
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