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Sort of Noma meets urban forestry/gardening. Article put out by where I work. http://www.chesapeakebay.net/blog/post/a_walk_in_the_edible_woods

Going to be in Ancorage for a couple of days next month with family. Are there any really good places to eat there? Was there a decade ago and had some very good sushi, especially halibut (really fresh) at this one place.

Going to be in L.A. Christmas week. Any suggestions (preferably) in or near West Hollywood (where sister-in-law lives) to eat/meet forum members. Dinner at Connie and Ted's one night with the whole family. Had hoped to get to JKI (within walking distance) but Jon is taking time off, the %#^*>...

So, are any chefs here (I'm not one) planning on going to see "Burnt" when it comes out this week? There was an interesting article about it in the Washington Post today. There were no chef doubles. All the cooking was done by the actors.

I'm looking for suggestions for new pots/pans for home use. I've been using mostly Farberware pots/pans (couple sauce pans, 12" skillet, 8 qt. stock pot) that I got 35+ years ago starting out on my own. The pots are still going strong (although a bit black on the bottom) but am looking to...

I'm the kind of guy that likes diversity - one of each size to fit a niche or need. Looking (maybe) at a 180mm to go with a 150mm petty and 210, 240 and 255 mm gyutos. (Kind of that way with fly rods - all different line weights and lengths for different situations.) I realize some just have 5...

In Maine for the week with the family. Went to the Stonington Lobster Coop and picked up a couple of 1 3/4 lb. beauts. I know the dish is a bit of a cliche now but I made one damn fine (or wicked good in Maine) lobster mac and cheese with my 14 y.o. as sous chef.

My wife is currently getting the whole sales pitch for Cutco knives from the son of an acquaintance as a favor. Listening to the spiel as I'm doing stuff around the house and biting my tongue. He asked for the sharpest knife in the house and my wife told him she's not allowed to use it. Damn...

Jose Andres successfully performs Heimlich maneuver on fan at Wizards game (By Sarah L. Voisin/The Washington Post) This is a story about a celebrity chef saving a Wizards fan from choking on a sausage during a first-round NBA playoff game. It started when Wizards fans John D. and Ryan...

Am thinking about getting into cold brewing coffee for the less acidity. Looking for recommendations for equipment that doesn't take up too much space or is as tall as those multi-part glass jobs with the spiral glass tubing.

Tonight my wife and another couple went to Bistro Blanc (north of DC) to celebrate my 60th birthday. I had heard good things about it and wanted to go somewhere that had a KKF member as chef to make it a bit more personal. I had PMed Chef Janny about coming and he was very welcoming. Well, the...

My wife hates to peel and devein shrimp so I'm always the designated shrimp guy in our house. I was using a plastic Good Grips peeler/deveiner for a while until the tip broke. Tonight I used my Ealy parer, which is a bit snub-nosed for the job IMO. I was curious what home cooks and pros were...

Not as stupid as the time long ago I got a new (non-kitchen) knife and wondered how sharp it was and held it to my hand and saw just how sharp it was. (Actually, that happened twice with two different knives.) Was making heirloom tomato salsa this afternoon with my 240mm Masamoto VG gyuto...

Drinks are on marc4pt0.:beer:

Has anyone who subscribes to LP gotten their copy yet? I'm really hoping to get mine before going to L.A. on vacation this weekend. Supposed to be on newsstands the 19th. Otherwise I'll have to pick up a book to read. Anyone read and can give a review of Michael Gibney's "Sous Chef"?

Just made a batch this afternoon. It is soooo good and refreshing. Consistency of slush. I thought about adding something story to it next time. What do you think would go well with watermelon? Basil?

Now that I'm starting to harvest heirloom leaf lettuce from the back 40 (sq. feet) I am thinking about a knife for harvesting lettuce, herbs, chili peppers, etc. I used my Ealy parer last evening for my first salad greens, which worked quite nicely - but carrying an open blade up and down hill...

I'm on the list to get a Bloodroot Blade this summer and am thinking of ordering a small gyuto. I have a 240mm Masamoto VG gyuto that I just don't use that much except for large things or large quantities which isn't that often. My most used knives are a 150mm Yoshikane petty and a 165mm...

Back in the '80s I picked up a chef's knife at the local restaurant supply store. It is marked MJ Kupper and made in Solingen. It seemed to be on a par with the Wusthofs they carried. Was this a real company or just a house brand made by someone else?

I'm a home cook who appreciates nice tools. I find that I don't use my gyuto that often unless I'm doing a lot of prep or cutting something big. Mostly use the nakiri or 150mm petty. I've been thinking about something even smaller (but not a parer) for slicing the small stuff - garlic, radishes...