Any idea how much a custom leather roll costs?

Anyone know of a great knife roll. I've got about 8 knives with the largest being 10.5 inches.

Interesting. Do you have an opinion on the Morimoto 600 MC series?

What length do you most prefer? What length is most common/useful?

Just curious, why aren't people inclined to praise henckels?

http://www.cutleryandmore.com/miyabi-...

Has anyone used this knife or know of any reviews? I have looked for information everywhere and can not find any!

I am looking to buy my wife a knife for her birthday and was wondering if anyone had any suggestions.

She already has a Global Parring and Santoku, a Miyabi Chef's knife, and a Henckels Cermax chef's knife. Are there any specific styles I should give her to add to this set?

I am looking at getting a new carving knife and was wondering if anyone had any suggestions.

I am currently looking at the following:

Wusthof Ikon Blackwood Hollow Edge

Zwilling Cronidur Slicing Knife

Wustof Ikon

Global Heavyweight Carving

Does anyone have any insight into any of these knives or know of any others that you prefer more?

That sounds good but I am also going to be serving the lamb over white beans so I am going to need a sauce that doubles for the beans as well.

I am making an herb crusted rack of lamb for a dinner party next week and need a sauce to go along with it.

I was thinking of making a roasted garlic, red wine type of sauce and deglaze the pan after browning the rack. For this type of sauce should I use chicken, beef, or veal stock?

Thanks for the help!

Does anyone know of a great seasoning or crust for a rack of lamb?

Can I ask where you got them?

and are these the ones you are referring too?
http://www.nigella.com/kitchen-kit/cl...

Does anyone have a specific type of spoon they like to use for making quenelles of ice cream? I have been looking all over and cant seem to find just the right one.

No. I whipped the cream but that was it. Youre saying I need to while the custard as well?

I recently made a semifreddo, see recipe below, and the final texture was way too icy. Does anyone have experience with semifreddo or know of any tips to get a light creamy texture?

2 1/2 cups milk
2 teaspoons vanilla extract
3/4 cup granulated sugar
6 large egg yolks
2 cups heavy whipping cream, whipped to soft peaks
1/3 cup mascarpone cheese, room temperature
1/2 cup diced strawberries

The milk served as the main ingredient in the "ice creamesque" base that was later folded in to whipped cream. Looking back that seems like a lot of liquid to expect it to freeze without any ice crystals. Any thoughts?

I have been trying to make various tuiles the past couple of days and have not had much success. Does anyone have experience in making these fancy garnishes?

I am making a Honeydew Sorbet for desert tonight and was thinking about possibly incorporating champagne in some way. Has anyone ever made a champagne mint sauce or a champagne lime sauce?

I am trying a chocolate ganache recipe from the Alinea book and it calls for 50g glucose. Does it matter what form its in (liquid/powder)?

Hello all,

I just joined this sight and am shocked at how many great ideas there are out there. I was wondering if anyone had any great tips on how to make the perfect ice cream. I have been playing around with egg based ice creams along with cornstarch based ice creams and am thinking about combining the two. Has anyone ever made ice cream using both egg yolks and cornstarch? Please share any tips or recipes you may have for excellent ice cream. I am currently working on basil ice cream....