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One year later and I finally made posole. Delicious. It was pretty spicy, I am glad I only put half a jar of chipotle. Accidently bought black refried beans instead of whole black beans. So I left them out. Thanks again for the recipe!

I'm just a home cook, so i'm not sure what is an essential tool a chef or culinary student would need. Would like to get something non-knife related. So what's something that you can't live without and probably wished you had gotten it earlier in your cooking career? Specific cookbook...

I was checking out ebay to see if I could get the first issue for cheap. But most are being sold for $90. I'm glad I already read it at the book store last year.

Cool video! Now get back to work and start shipping some knives. Waiting to get my hands on the gesshin petty.

Thanks for the great responses guys. I'm more likely to get the gesshin. I don't like to wait for a knife to be back in stock. I'll definitely keep that carter on a list of future knives. Thanks again.

I'm looking for a petty for all around tasks in the kitchen for breaking down meats, fish, and small herbs/veggies. I don't see the konosuke 180 on the website but if by chance you are able to get them, which of the two would be a better choice between the konosuke and gesshin? Or if there's...

Yep, I have that onion and garlic smell to the board as well. I going to try spraying vinegar or diluted bleach to get rid of the smell. Hopefully it helps.

de buyer blue version is still on sale at world market when I checked yesterday. Sign says until the 28th but i'm sure it might last thru the holiday season.

I pickle cauliflower and mini cucumbers. Used this recipe with rice wine vinegar from the momofuku cook book. Tastes pretty good.

Every find that Posole recipe? Starting to get cold around here and a nice warm posole would do the trick

I have the All About Braising book on order.

Ended up getting a 5.5qt Staub. Made a Pot Roast (stracotto???) with porcini mushrooms. If you guys have any more recipes to make stews, soups, or roasts. Please post them or send them my way. I'm looking for a boeuf bourguignon recipe. Probably the julia child's one unless somebody has a...

I think that happens to me as well. I was wondering why when I cook bacon it doesn't make my pan more non-stick. It ends up sticking a bunch of gunk on the bottom of the pan that is difficult to get off.

I wish I had the ability to regenerate fingers :D

Those look delicious! Good job. Did you tell her about the aged egg whites?:lol2:

Made some Banh Xeo tonite. Got the recipe from this site. Tasted pretty good. Now I have to try my mom's to see how it compares. Can't wait to try the other recipes.:thumbsup: http://www.theravenouscouple.com/2009/12/banh-xeo-vietnamese-sizzling-crepes.html

I love those canvas photos! Nice touch. Lets people see what goes on in making these knives. Did you hire anyone to help you design your store or did you do it all your self. Looks fantastic so far! Good luck!

Yea what is that plastic bottle for? Also is the stump smoker the "baby" model?

Jim, food looks delicious! :hungry: Nice kitchen but lets see a picture of your outdoor bbq setup as well.

Whoops!:oops: Thanks for moving my post. Didn't realize there was already a thread on this. I'll search it before I start a new post. :thumbsup: