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Somewhere along the way I must have stumbled into some sort of weird spatial anomaly or temporal vortex because our son who I would SWEAR was just born last week is turning two pretty soon. Since I spend time in the kitchen, he has always been interested in getting in there, and I let him in...

I find myself in need of a knife storage solution :( Sadly my old Boardsmith Knife block doesn't really fit well anywhere (since it's a friggin' enormous 22 knife 4 cleaver behemoth) and the kitchen doesn't really have any place to hang a couple magnetic racks. I've seen some standing magnetic...

In the six or so weeks I've been back on the boards I've been told three or four times to try out Natural Stones. It is hard for me, however, to separate if this suggestion is coming because the suggester is an avid sharpener and can appreciate subtle differences in the experience that someone...

Just moved to the East Bay (Berkeley) last year. Our stuff has traveled across the country and been transferred between 2-4 different storage facilities. Not surprisingly, as we're beginning to unbox some stuff now that our re-model is finishing up, we're finding casualties... Before anyone gets...

Hello All, I have a knife in my stash that I'm having some trouble remembering the details of. Important details, like... it's name... and where the hell I can get another one. The knife in question is the one below. I... THINK it's a Sakai Yusuke... I also have a vague recollection that...

In two months (my contractor says 5 weeks, so I'm rounding up to two months), our Kitchen/upstairs remodel should be complete. And while I've been able to do more with just a multi-pot and a grill than I would have thought, I'm looking forward to once again having an oven and multiple burners...

Geez. You take a two year hiatus, come back and *BAM* the knife world is on it's dang head! What the heck is going on with prices for CCK's?!?! Went to go treat myself to one (mine took some serious damage in our last move unfortunately) and the price has doubled?! Screw the stock market, I...

Well, it looks like we've pretty much bought our first house. After an inspection report that detailed out nearly $70K in repairs, we were able to work something out with the seller. And most of the repairs (Roof, Retaining Wall, Foundation Underpin) can be done after close, but prior to our...

In our recent house hunt we stumbled across one home that had a unique feature. The Kitchen was equipped with a newish 6 burner Garland Range and a new Garland Salamander. Having a TRULY Commercial range... okay sure. I guess I understand the appeal (though the exceptions I'd have to get on my...

We are preparing to make an offer on our first house. It's a very nice house, but the kitchen is really bad. No counter space, horrible layout crappy cooktop, crappier wall oven. SO! Provided our offer is accepted, we're going to need to get some new equipment. I know a few guys here really...

I'm trying to ascertain whether it is necessary/recommended to devein a lobe of foie gras prior to roasting it whole. The internet appears to be conflicted on the matter, with some sites indicating it's not necessary, others indicating it is, and still others stating that it need only be done...

If I don't do this now, I probably won't ever, so here it goes. I sadly need to sell off some knives to raise some funds. A combination of NYC costing more than anticipated, Hurricane Sandy (didn't get hit too bad, but still some non-trivial unexpected costs), and a recent payment snafu where my...

Hi Everybody, Long time no post! Sorry that my first post after a long hiatus (new job, you know how it goes) is to ask for help, but the MIL is looking to do a Forbidden/Banned foods menu for New Years and I don't have too many ideas. They're in CA so the entire idea was prompted by the foie...

Well we're finally getting ready to pack up and head north and it even looks like we found a place in NYC with everything we could want. Quick commute to Columbia for my wife, great kitchen, plenty of indoor space, and even a yard, all for a fairly affordable price! Oh, except it's actually...

So I was looking through knyfeknerd's catering thread, and it brought up a question I've long wondered about. When you're plating a bajillion dishes in a catering setting or really any setting where a lot of items on a plate are prepared in advanced and then plated, how the heck to do you manage...

In preparation for a Napa trip where we'll be doing a TON of tastings, the wife and I decided we need to start "training" (i.e. drink a tone more wine than we do). And wouldn't you know it, this weekend we opened up a bottle from Trader Joe's that was pretty tasty the first night, but after...

On what is probably one of the biggest Restaurant days of the year, I want to give a big Thank You to the entire back of house that are busting their balls tonight to help us patrons get some. Sure, front of house works too, but they get the enormous tips we patrons dole out to indicate to our...

Not sure about the idea of going whole hog with a straight razor, so I thought i'd try a Double Edge Safety Razor first. While not at all the same, I figure I can at least figure out if the ritualistic aspect of this appeals to me. Can anybody here recommend a set, either from personal...

This Super Bowl we, like many, will be having a few guests over. Wings, buffalo sauce, pizza, and ribs will all make an appearance. But not all of our guests are as meat positive. For them, I was going to do a chili. That's right, a vegetarian chili, already a-traditional in the realm of chili...

Just had some re-heated Dal from last night, and that sh!t is good! Just simple Urad Dal and green lentils with a bit of turmeric, salt, garam masala and butter, topped with a tadka of onions, cumin, and a crap-load of jalapeno all over basmati. Stuff is GOOOD! So i gotta ask, who here likes...