You're welcome. I didn't believe it myself, but, after cooking on my own for years -- you NEED a good knife. Go cheap on everything else if you must, but, spend the extra money and get a good knife.
Yes, I'm pimping kitchen knives now. Go figure. (8-)
Hmmm. I'm kind of surprised you need it sharpened so quickly though -- I guess you're really using it. (8-) (Get it sharpened properly; if you do it the wrong way, it can damage the knife. Trust me on this one -- I'm speaking from experience. Knife sharpening is a skill that, alas, I will never possess. (8-) )
Let me put it to you this way: 4-5 days a week, we have a fresh, made from scratch 2-3 course meal (this does not include desert). Yeah...we use that knife A LOT!
And since you are now the authority (at least in our eyes) on kitchen stuff, here's a question for you: Franke and I want to buy some high quality pots and pans. Price is no object at this point since we pretty much use all our pots and pans every day or two, but we don't want to spend more than what we need to for something reasonable. Any recommendations?
Alack and alas -- while I'm a kitchen knife snob, I know next to nothing about pots and pans, other than you tend to get what you pay for. I use a weird combination of T-Fal, Martha Stewart and cheap old Sears stuff, and, I go from there. Once you get beyond a certain quality, it's almost personal preference anyway, I think.
If you want to do some research, look up "Gear for Your Kitchen" by Alton Brown. He's basically my reference guru, and he's a really good writer, IMHO.
Oh my gosh, Tom, my convection oven is PURE love. Roasted garlic...sooooo good. Do you have any good ways of roasting red peppers? Or any other good recipes?
The best article I've ever seen on pepper roasting. For a billion recipes, check out http://joyofbaking.com/ - I've shown this website to tons of people, and everybody loves it. Most of the recipes I've seen easily allow Splenda substitution, too :)
I made a roasted red pepper soup based on a recipe found at that website a few weeks ago...soooooo good. Might make it again when the in-laws are in town. :-)
And that was one kick-ass article. I'll definitely need to experiment soon.
In this household, we love Splenda, for rather obvious reasons...not the least of which is that my diabetic husband adores sugar, but is pretty bad at recognizing substitutes in my recipes. :-)
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Yes, I'm pimping kitchen knives now. Go figure. (8-)
Hmmm. I'm kind of surprised you need it sharpened so quickly though -- I guess you're really using it. (8-) (Get it sharpened properly; if you do it the wrong way, it can damage the knife. Trust me on this one -- I'm speaking from experience. Knife sharpening is a skill that, alas, I will never possess. (8-) )
JGH
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And since you are now the authority (at least in our eyes) on kitchen stuff, here's a question for you: Franke and I want to buy some high quality pots and pans. Price is no object at this point since we pretty much use all our pots and pans every day or two, but we don't want to spend more than what we need to for something reasonable. Any recommendations?
Reply
If you want to do some research, look up "Gear for Your Kitchen" by Alton Brown. He's basically my reference guru, and he's a really good writer, IMHO.
Good luck!
JGH
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http://allrecipes.com/advice/coll/all/articles/489P1.asp
The best article I've ever seen on pepper roasting. For a billion recipes, check out http://joyofbaking.com/ - I've shown this website to tons of people, and everybody loves it. Most of the recipes I've seen easily allow Splenda substitution, too :)
http://applesforhealth.com/HealthyAppetizers/stufmushcaps4.html
http://vegetarian.allrecipes.com/az/FrshsprgsSp.asp
http://www.cooks.com/rec/doc/0,1818,131187-242192,00.html
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And that was one kick-ass article. I'll definitely need to experiment soon.
In this household, we love Splenda, for rather obvious reasons...not the least of which is that my diabetic husband adores sugar, but is pretty bad at recognizing substitutes in my recipes. :-)
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