I would be interested in buying a Dexter 10" bread knife . Would it be available anywhere in Toronto / Mississauga ? Any suggestions would be appreciated . Thanks . D.Piggy

I have been following this thread and learned a bit . I now have a question . What about acacia powder as a thickening agent e.g. I am trying to reproduce the honey-garlic sauce that is on ribs from good take-out restaurants . The honey always thins mine out . I know that acacia solution gives a thick neutral-tasting product and is used as a pill coating ingredient from when I worked with pharmaceuticals and wonder if it could work and where to obtain it . Any thoughts . Thanks .

YOU ARE DEAD ON !! IF YOU ARE GOING TO COOK A SUPERMARKET STEAK YOU MAY AS WELL JUST THROW IT IN THE FURNACE .....AND LEAVE IT THERE !! FIND OUT WHERE
A GOOD STEAKHOUSE BUYS THEIR BEEF AND SEE IF THEY'LL SELL TO YOU . E.G. IN TORONTO I GOT THIS INFO FROM BARBERIAN'S AND I ALSO USE THEIR SEASONING BLEND WHICH IS ALL I PUT ON PLUS SUNFLOWER OIL OR GRAPESEED OIL AND THEN
COOK IN A VERY HOT CAST IRON RIDGED SAUTE PAN OVER A BUTANE BURNER AVAILABLE FOR ABOUT $15 IN AN ASIAN SUPERMARKET UNTIL RARE OR BLUE RARE . ANYMORE THAN MEDIUM RARE AND , ONCE AGAIN , IN MY OPINION YOU MAY AS WELL
COOK IT IN THE FURNACE AND LEAVE IT THERE . IF YOU LAY IT ON THE GROOVES AT45 DEGREES , TURN IT OVER ALSO AT 45 DEGREES TURN AGAIN ROTATING SO THE GROOVES ARE AT RIGHT ANGLES AND ONCE MORE ALSO ROTATING TILL GROOVES ARE AT RIGHT ANGLE EACH TIME COOKING ABOUT 3 MINS. YOU WILL GET A STEAK HOUSE LOOK AND TASTE .

WHY PREFER SALTED ? MANY RECIPES SPECIFY SALTED . THEN WHAT ? YOU CAN ALWAYS ADD SALT! ALSO , DO YOU KNOW UNSALTED IS HIGHER QUALITY AS THAT IS A
REQUIREMENT WHEN SALT IS NOT USED SINCE IT ACTS AS A PRESERVATIVE .

I WOULD ADD 2 ITEMS NOT PREVIOUSLY MENTIONED : FISH SAUCE AND SAMBAL OLEK CHILI PASTE .

I DO VERY SIMILARLY ! FIRST I THROW OUT THE KRAFT MACARONI KEEPING ONLY THE PACKAGE OF CHEESE WHICH IS WHAT I INCORPORATE INTO THE ROUX WHICH I MAKE WITH HALF & HALF CREAM . I USE MUCH LARGER MACARONI WHICH I PREFER AND BUY SEPARATELY FROM AN UPSCALE GROCERY STORE AND COOK IT IN SALTED WATER AL DENTE . THE ACTUAL CHEESE SUPPLIED BY KRAFT IS NOT BAD !
YOUR APPROACH SOUNDS EQUALLY YUMMY .

TX. I WILL TRY THAT .

REGARDS , JIM ( D.PIGGY )

I AM UNABLE TO FIND SABA WHICH IS A REDUCED GRAPE JUICE IN THE TORONTO AREA .
EVEN GOOGLE CANNOT HELP . ANYONE HAVE A SUGGESTION ? THX .

FORTY YEARS AGO I READ " LET'S COOK IT RIGHT " BY ADELLE DAVIS - A BASIC HOW TO
BASED ON GOOD TECHNIQUE AND HEALTHFUL INGREDIENTS . TWO OF HER BEST TIPS
WAS TO BUY A GOOD OVEN AND MEAT THERMOMETER AND DON'T OVERCOOK THINGS .
PRICELESS ADVICE !