CorneliusSneedley's Profile
Need recommendation for knife sharpener - I love my new Forschner Fibrox chef's knife!
How close to the bolster/handle end of the blade can the wheel get?
Question about keeping vegetables in a small apartment
Had to chuckle at this one, not because of the content, but the title. It made me think "Why? Are they getting out?" :)
No Reservations - PANAMA
That's because most of the railway workers both there and in the United States came from that area of China. And the reason for that is because it is coastal. No need to recruit inland, when there were plenty of people right there who could hop on the ships.
Curb Salt Use - Yay or nay?
NAY! This is a perfect example of government overstepping its bounds. What is next? Maybe they'll outlaw butter? Mandate that the only milk that can be sold is skim? And once they get done taking away all the things that make food taste good, where will they turn? Maybe they will start telling you what books you can and can't read? What you can and can't say?
Sound paranoid to you? It's happened before in the world, trust me. It almost always happens when people allow their governments to do their thinking for them.
Which way around do you cook?
I might use a recipe for inspiration, but I rarely follow them anymore. I usually either buy whatever looks good at the store, or root around in my refrigerator and pantry, and then improvise.
When I do look at a recipe, it is usually just to see what the major ingredients are, and what the cooking method is. Then I wing it. Oh, except for baking, of course. ;)
You don't like that?!
I don't like green olives, ripe ones are fine.
I don't like olive oil for a lot of cooking, it imparts too strong a flavor for me. I wince when I see people demo making Mexican food, and they break out the olive oil, for instance. I don't care how healthy you think it is, the flavor of olive oil absolutely ruins frijoles refritos, for example. Give me lard every time.
Also, there are sweet pickles, walnuts, and un-peeled carrots. The skin of the carrot imparts an unpleasant bitter taste to any dish it is in, to my palate, at least.
Then there are pears. It's a textural thing, here. I find them to be gritty.
Oh, and in many dishes I find bell peppers to be rather overpowering, and for hours after I eat them, they come back to haunt me, leaving my mouth tasting of peppers. Again.
Aside from Snickers, which I find to be cloyingly sweet, though. I like everything in the OP. :)
Need recommendation for knife sharpener - I love my new Forschner Fibrox chef's knife!
Do the Chef's Choice sharpeners have any method of cooling as they sharpen?
Need recommendation for knife sharpener - I love my new Forschner Fibrox chef's knife!
Well, I used to make that distinction as well, then I asked Murray Carter about it. He politely explained that both honing and sharpening are the same, and invited me to look the words up. So I did, and he's right. And anyway, he oughta know. :)
I always used to wonder why the major knife manufacturers "stupidly" call their steels "sharpening steels." Well, that is why. They are.
And while I am a big AB fan, on this point I have to disagree with him. He says no one should bother to learn to sharpen their own knives, aside from using a steel, so, in this case, I will take Murray's word over his. Murray has some excellent sharpening instructional DVD's for sale over on his site, btw. You can see a demo at http://www.youtube.com/watch?v=QuOlGGl97dI
