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I would do the Mexican,Spanish, or Portuguese influenced dishes like tacos as stated above, or blackened , or maybe a dish with tomatoes. The earthy flavor does well with these types of preparations

it's unfortunate that you got a bad experience at a fine dining restaurant. My opinion is that your mush was more attributed to the brine or marinade that was used rather then the sous-vide process itself. Enzymes used to soften connective tissue in brine and marinades when soaked for too long...

great career and hobby you got there, looking forward to the sharing of your knowledge also

true, all forums start off this way, the trick, as this forum grows is to weed out a few of future members who join just to instigate, contradict, and bash. This hurts the over-all atmosphere as a lot of members have so much interesting and good information, but are or will be too afraid of...

awesome, Pearl Jam has been around awhile. The young girls at work give me that puzzled head tilt look whenever I mention that generations music and bands

the strange thing is that with the costs of todays Jnats, if that is what those are, that guy may have got a better deal then the knife he ordered.

http://www.youtube.com/watch?v=WDaLNpdOYC8&feature=player_detailpage

man i wish i had the last 22 seconds of my life back

how do they price these naturals? is it supply and demand, or is it the value of the sum of its parts.

very nice blog. easy and pleasant to read. very funny that "adrenaline junkies" label:tooth:

I did a retarded thing with amazing results. I got bored and soaked my beater Hiromoto VG-10 Damascus in etchant solution from Radio Shack 2 part to 10 parts hot water and fell asleep for 40min-1hr. I thought I ruined it because it turned black from all the carbon. But after sharpening and...

Man, I knew I should have stayed away from this kind of thread, but my darn curiosity got the best of me. OP's, this is what you get when you elicit "what is the best" or "sharpest" type of threads. some like to instigate for this very purpose, but to those others, please be mindful of your...

Any maker think about asking gator to do a home cook review? His reviews are thorough and detailed, with technical breakdown of applications. Also, many go to his site for info. May reach a wider audience.

I assume these blade steels are soft, so it will tend to roll rather then chip. Try 3-5k, and 15-18 degrees. Steeling would be frequent, but should provide increased and adequate performance throughout the shift.

My Microtech is hard to do on stones, I go the mousepad way with microfilm, then green stuff. Works like a charm. cm154 steel keeps and holds an awesome edge. Btw, I found this in the middle of the street while I was walking home.

Agree, Misono's can and do hang with other solid performers out there. Extremely light and nimble, excellent for pro-kitchens.

I hope this does not sound rude, just woke up with an inquisitive mind this morning. what is the purpose for doubling up on starch (potato crust & fries)? and your emulsification does not have any binders, do you plan on leaving it separated? and why corn oil in a vinaigrette?

Strictly for value and resale, I would definitely go with the Carter. For free and at that length?, I go for resale value, so I can continue to get new knives without overstocking

it both looks good and a good steel. Shun will be coming out with a new line with same materials and different profiles soon, and I can't remember the name. I guess their Kramer version was a big hit so they wanted to carry it into a new version without paying BK. I believe the Miyabi line...

#13? hmmm... I'm not overly superstitious but when it comes to sharp or dangerous objects, I stray from that number :D