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  1. gregfisk

    Getting STRESSED-new car!

    This is all excellent advice and I couldn’t agree more. I also agree that unless you have a lot of disposable income and don’t mind repairing them German cars aren’t worth the headaches.
  2. gregfisk

    power amp on a budget?

    If you’re talking about getting another class D amp you owe it to yourself to look into the crown xls1500 I mentioned earlier in this thread. They are very stable and and can handle even the heaviest loads. They sound a LOT better than the Behringer amps and best of all.....wait for...
  3. gregfisk

    Getting STRESSED-new car!

    I had a 1999 Ford Expedition I put 176,000 on. Bought it new as a business vehicle when I owned my company. The only thing I ever had to do to it was change oil and brakes and a couple of batteries. The rig was bulletproof. Before that rig all my cars were Toyota’s or Lexus which I’m a big fan...
  4. gregfisk

    Freezing Tomato Sauce?

    I grow my own tomatoes every year and we make and freeze sauce from them. We are always very happy with the results. Sometimes we go ahead and make tomato sauce and add additional ingredients, never meat of course and sometimes we just blanch the tomatoes and freeze them alone. I find that...
  5. gregfisk

    Sauce on top, the Italian-American way

    Thank you for this, what you are saying makes good sense and I appreciate your experience. I have grown several of the available roma type tomatoes including San marzanos in the last 15 years, San marzanos being my favorite. They work well for cooking but I would never grow them just to eat...
  6. gregfisk

    Sauce on top, the Italian-American way

    This article rings true to my experience. Romas are a lot meatier and don’t have nearly the water content of my other tomatoes I grow. I’ve grown them several times now but only use them for sauce. They don’t taste good fresh in my opinion.
  7. gregfisk

    Sauce on top, the Italian-American way

    Why do you think Roma type tomato’s are preferred for making pasta? They are certainly meatier than heirloom tomatoes but they sure don’t taste as good when eating them raw.
  8. gregfisk

    Sauce on top, the Italian-American way

    We buy San marzanos this way at Restaurant Depot, don’t recall what the brand is though. They are whole peeled in their own juices with a basil leaf thrown in. We were lucky enough to have a friend who managed the place and got us a membership. I’m not in the restaurant business but sure like...
  9. gregfisk

    Sauce on top, the Italian-American way

    I grow heirloom tomatoes of several varieties. My favorites are Black Krim “Russian”, Momotoros “Japanese” and Brandywine “US. What I’ve learned is that Roma’s have a lot less moisture in them which is probably why they are used to make tomato sauce. They also don’t taste that great compared to...
  10. gregfisk

    What do you use to juice limes, lemons, and oranges?

    I just watched the video posted here, it looks like a nice tool. I had the original and like the video it didn’t hold up. I do like mine a lot, it just needs to be a little bigger.
  11. gregfisk

    Sauce on top, the Italian-American way

    I see the guys on the cooking shows cutting up tomatoes and in a few minutes they have their sauce. I end up cooking them for hours and the sauce is still pink and not very pretty.
  12. gregfisk

    What do you use to juice limes, lemons, and oranges?

    It does a good job at getting all the juice out and it’s easy to clean. I just wish it opened up a bit farther because a large lemon is a tight fit.
  13. gregfisk

    Sauce on top, the Italian-American way

    I grow my own tomatoes which is probably why the sauce I make is so wet at the beginning. One of the issues I have noticed is that the sauce from fresh tomatoes always looks anemic because it’s very light pink. Don’t really know what to do about it though. Maybe if I left on the skins?
  14. gregfisk

    What do you use to juice limes, lemons, and oranges?

    I use this little guy that looks like a little robot 🤖. It’s works okay but doesn’t open up far enough for 🍊 oranges.
  15. gregfisk

    Sauce on top, the Italian-American way

    Thanks guys, I really appreciate you helping me out with this. I do a fair amount of cooking and the pomodoro issue has been bugging me for a long time. I didn’t have pasta any way but sauce on top until I started going to good restaurants in my early 20s. My Mom and stepmom were pretty lousy...
  16. gregfisk

    Sauce on top, the Italian-American way

    Okay, thanks for the information. It always seems too wet to me though. It’s dry at the restaurants. Maybe my sauce is too wet?
  17. gregfisk

    Sauce on top, the Italian-American way

    This is slightly off topic because it’s a question but how do chefs make pomodoro so the dry sauce sticks to the noodles? I grew up with sauce on top as well but now I much prefer mixing it in. I’ve been trying for a few years to get pomodoro to be like the good Italian restaurants do it but...
  18. gregfisk

    What do you use to juice limes, lemons, and oranges?

    I just put the lemons between my legs and squeeze.
  19. gregfisk

    12 Year Old Story of a Simple Spatula

    Great story! We are all so different, I never understood those style spatulas and don’t even have one and yet they’re your favorite. I do like a flat nose though which are hard to find in the style I use. More like a flat spoon with no slots is what I like. I’m glad you ran into such a great...
  20. gregfisk

    Hello from Seattle, USA

    Welcome from a North Seattlite.
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