wdames's Profile
stove top grills
Do these stove top grills really give a grill taste. They do seem to give nice grill marks.
Now what brand or type would you recommend. I live in Wisconsin and there are days that the kitchen is prefered to the outdoors.
salted cod
I have seen lots of recipes for salted cod or baccala. Is it worth the effort to put it in the frig and change the water several times a day for three days to wash the salt out. Is it really better than fresh. I live in Wis and I know that it is not cheaper
Stove top smokers
I am looking for a stove top smoker. Most that I have found are stainless which really is not a good conductor of heat. What do you guy's think is the best stove top smoker out there. Obviously a good seal is important so my smoke alarms don't go off.
Ice cream maker's cookbook
What would you consider the best cookbook to buy for my new whynter ice cream maker?
Vacuum sealer
I bought a very inexpensive vacuum sealer at the marker with the zip lock bags but was not totally satisfied with result I don't want to spend hundreds of dollars but I would spend over a hundred to get a machine that will do a good job of sealing my meat and produce for freezing.
Apex EdgePro sharpening system
No but I always appreciate your input on knifes. I am always looking for a edge :) What I would really like is to take a class with professional who could improve my technique.
I do use my mechancial when a knife is really dull but finish with my wet stones. Would you consider the EdgePro a higher end knife sharpener?
Apex EdgePro sharpening system
I agree. I will never be a proffesional but I do keep my knives sharp and although I am not perfect I do a better job than mechanical sharpener Che'f Choice.
Apex EdgePro sharpening system
I would appreciate opinions on this sharpening system. It is very expensive so is it worth the money. According to some opinions which i have read from the following give it a high recommendation. Would this system give me the technolgy to sharpen like a pro. I do sue wet stones and get decent results but would this system push me t the next level.
http://users.ameritech.net/knives/knives1a.htm
Sharpening a masamoto gyutou 8.2 inchs
I bought the same knife but will not get mine until late January or early Febuary so I am a little envious :). It was explained to me that it is a western hybrid with a 15 degree angle on each side. I also bought the Forscher 8" victorinox to practice for under $30. I use whet stones for my western knives and am ok at it. What intiminates me is how sharp my Japenese knives are. The fear is can I keep them that way. I hope so. Cowboyardee posts are quite useful.
Sharpening a masamoto gyutou 8.2 inchs
Thanks for the question! I bought a similar knife but I noticed it didn't say VG-10. I called Koran knifes and sure enough it was a different knife so I stopped the order and ordered the right knife. The really bad news for me is I will not get it until the last week in January for about $130. I could get the next larger sized but I think it would be to large. I have a 10 1/2 inchFprschner and a 9 and something inch sabatier and I prefer my 8 inch plus knife for ease of use. So I guess I will have to wait for the knife of my dreams.
I am going to inexpensive Victorinox by Forschner * inch which will give practice at sharpening a 15 degree angle. Never have to many knifes :-)
Sharpening a masamoto gyutou 8.2 inchs
Thanks alot for advice and confidence builder. I will try your magic marker trick. I just bought the knife for about 80 with tax which is a good deal because it is out there for over 150. I should have it three days and can't wait to get chopping.
Sharpening a masamoto gyutou 8.2 inchs
I guess what I am saying is I am ok maybe even good. But the question is if I buy a world class knife with a world class edge can I keep it that way.
Sharpening a masamoto gyutou 8.2 inchs
I use Waterstone combination grit stones made by Norton. These are wet stones.
I keep my knifes pretty sharp. But I fear to keep my masamoto perfect I would have to be perfect. I fear just being good isn't enough here. I read that the heal of the knife should be two pennies high according to the sharpening literature at masamoto.com. I might buy aForschoer Victorinox and practice. It is a good knife hybrid but not a high end knife.
Sharpening a masamoto gyutou 8.2 inchs
This is a japenese hybred and has 15 degree angle on both sides. I don't know if there is a good electric sharpener out that can maintain it's sharppness. It is fairly pricey so if I can't maintain it's orginal condition it might not be worth.
I do sharpen knives by hand but only western 20 degree knives. A 15 degree VG-10 might be tricky. Maybe I am making more out of this than is necessry but it would really be bummer if it became no sharper than my western knives.
Fresh vica canned pumpkins
Is making my own pumpkin puree from scratch worth the effort vica just buying canned pumpkin puree.
Juicing carrots
I have become a avid juicer with carrots at the head of the class. I ahve been peeling them but wonder if I losing something like the skin of the potato. I wonder if just scrubbing them would be better. A friend told the skin might impart a bitter taste
Freezing corn
I want to freeze off the cob kernals but am a little confused as to how long I should boil the corn before putting it in a ice bath and then removing kernels . I have been told 30 seconds at the country market and up to 5 minutes on the net
Campion juicer
From the little I have read the Champion juicer is the juicer of choose. I would like a little imput before I Make a decision. I also would like opinions on what are the best books for juicer recipes.
Bill
Salt blocks Gimick or the real thing?
There has been alot of tlak up here in Milwaukee about cooking on top of salt blocks, Is this just a new gimick or worth trying?
Best food mill
I could use some advice on which food mill I should buy There are alot out there and hate when I buy on impulse and find there was a better one if had jsut done a little research.
Bill
Best omlette maker
I told me you can buy a omlette maker that cooks both sides at once and light up when the omlette is done. Do they really do a good job and which is the best one IYHO.
Bill
Red Sauce
What is it callled and where can I buy it. sounds like what I am looking for. I never really liked electric can openers.
Red Sauce
I make red sauce every three months , 8 1/2 gallons at a time. The one gallon steel cans Bonta are bitch to open. I am thinking about a electric opener but don't want run run to target and buty some junk.
Any suggestions. What do restraurants use?
Want to buy a ice cream maker
I found the attachment on amazon.com and read the reviews. One reviewer ssaid it is compact but extremely hard to add ingrediants. Do you find this to be the case.
Want to buy a ice cream maker
I do have a kitchen Aid stand mixer which I use for almost everything. I didn't realize there was a ice cream attrachment. How does it work\?
Want to buy a ice cream maker
I have owned or used a ice cream maker but I would like to have one to make ice cream and sherbet's. I could use a little direction or advice.
I made this Seviche
* 1/2 lb snapper fillet
* 2 Tbsp fresh lime juice
* 1 Tbsp extra-virgin olive oil
* 1 tsp minced jalapeño, seeded
* 1 clove garlic, minced
* 1/2 tsp salt
* 1/8 tsp freshly ground pepper
* 2 plum (Roma) tomatoes
* 1/2 small red onion
* 1 green onion
* 4 tsp chopped fresh cilantro or flat-leaf parsley
Preparation
Cut the snapper into small dice or strips.
Combine the lime juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl and whisk to blend well. Add the snapper and toss to coat evenly. Cover and refrigerate for at least 8 hours or up to overnight.
As close as possible to the time you wish to serve the ceviche, prepare the other vegetables. Peel and seed the tomatoes and cut into neat dice or julienne. Cut the red onion into very thin slices and separate the slices into rings. Cut the green onion, white and green parts, very thinly on the bias.
Fold the cilantro into the ceviche and mound it on a chilled platter or individual plates. Scatter the tomato, red onion, and green onion on top of the ceviche.
add your own note
I pretty much followed this recipe exactly and use a fresh Red Snapper. I don't know what I did wrong but it turn it a strong lemey mush. I have heard so many good things about this method of cooking. I mxut ahve done something really wrong but can't figure out what. I am going to go to a restraurnat intown and try thier Seviche.
Tandoori
I am making margarita pizza today on my pizza zone. I think I get a better crust. Are you suggesting using a pizza stone for tandoori chicken. Sounds like quite a cleaning job after it is done.
Tandoori
I love tandoori chicken but the ovens arn't cheap and my girlfriend would kill if I put one in the backyard and only used it a couple of times a year. I bought a gas grill two years ago and have yet to use it. I prefer my weber and pellet smoker so why get my gas grill dirty. :)
Maybe when the weather warms up.
10 gallon Vollrath tri-ply stanless pot
I bought this pot to replace my extreamly thick reactive aluminum pot. I use it to make 8 gallons of tomato sauce at a time..I cook very slow and low for the first day and then again the next day for a few more hours stirring frequently.
My problem regardless of what I try I am still burning the bottom of the pot. I thinking about either going back to my old pot or trying a thick piece of may sheet aluminum on top of the burner and the pot on top of that.
Does anyone have any suggestion.
Bill
