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With anything, and especially wine, you're never going to get everyone to agree about what the "best" is. People have different tastes, different preferences. The idea of a "best" is ludicrous. Everyone is entitled to his opinion. Except about Rose. The best is this one.

Never the microwave. Microwaves toughen crusts, and leave the top of the crust soggy. I use a 400 degree oven, but if I had one of those modern countertop toaster-ovens-with-fan, I'd use that.

Chilling your espresso is like boiling your ice cream.

I really liked the snails I had in Alsace, swimming in herbed garlic butter. I'm not sure the snails were really involved in that, though. I'd probably have been as happy with just the bread basket and the dish of herbed garlic butter.

Kale seems like it would be good if you cooked it to tenderness in bacon fat, maybe. Raw, it's just gross, including the texture.

The worst trend in knife colors is called "Dessert Warrior." I think it started as a joke by one company, a play on "Desert Warrior." Then it spread for some unfathomable reason. Haven't seen it in a kitchen knife, and I never want to.

A Belgian Blue would work here, and would also be useful for finishing kitchen knives. You don't need diamonds for "wear-resistant" steels, though you can use them. You need them for steels high in hard carbides like Vanadium Carbide. Since you like the JKI, picking up the 6K seems like a...

My channeling problems were solved by Using a convex tamper Adding a little ritual to the tamping where I slightly angle the tamper to do a little compress toward the edge in 4 different directions (or a continuous version of the same idea)

It's a good rant. My counterpoint: Never had trouble keeping up with the beans. Two doubles is what, 30g. Do that every day, and you've gone through a full pound in less than two weeks. Dialed in? I occasionally adjust the grinder a notch or two one way or another, but just to optimize the...

I think mine would be okay with it, because she is absolutely addicted to Steamed Pork Cake With Salt Fish. Normally she steers clear of exotica, but that hasn't stopped her from adoring a dish that is generally regarded as food for old Cantonese people.

Definitely have some envy here. On my one-and-only trip to Japan, I very much enjoyed a sake called "White Rabbit," which has a picture of its namesake on the label, at an awesome sushi bar.

Convex stones (not common, but available) are good. Slipstones (very common) should work very well. But yes, a non-glazed ceramic rod (slow) or a diamond rod (fast) would be good choices as well. On balance, I'd probably go with the diamond rod, because that sure looks like cheap crappy...

The cool factor of this knife is off the charts.

11 year old thread restored to life! I fear all you have done is to awaken a sleeping giant and fill it with a terrible resolve.

Being a D-bag is like his trademark. I don't think he would consider this to be an insult. He would just be glad that you knew his brand well. Full disclosure: I have enjoyed multiple meals at his Las Vegas outpost. They have a wonderful wine list, chosen by someone who gets wine. However, the...

FWIW, Black Ice appears to be a Norton product, not 3M. I had never heard of it before, but will check it out at some point.

In a just world, your "I sharpened with purees" series of posts would be immortalized in a museum somewhere.

Nice! So which of the two possible directions are you going with it? 1) Belt sander, flatten it, make the world's coolest cutting board 2) Obligated to buy a whole cow (and two sawhorses to support it for the initial division) I guess there are other possibilities, but these are the ones that...

The reason to leave the cotton in is that it is part of the original design, and must have had a purpose, even if you don't know what it is. The reason to remove the cotton is...OK, I can't figure out any sort of reason for this side of the debate. What have you got?