Posts by angrybob

Do Grantons or kullens make any real world difference when using a meat slicing knife for things like roasts or hams?  If in fact they do make a difference would the brand of knife make any difference?  I've seen the argument...

Thanks for the reply Potato42.   What I'm using for a slicer now is an old 8" Swibo bread knife I reground and sharpened to about 20 degrees.  I know a Forschner would be ok for my stated purpose, but a pointy type of...

I'm in the market for a moderately priced 10 " slicer that would mostly be used on corned beef or a pork shoulder a couple of times a week at most for home use.  I noticed that Messermeister's Asian Precision yanagiba and their...

Siduri, My suggestions were based on some recent experiences I've had.  We had been residing in a place for the past year without access to a stove so when we moved to our new house I didn't have my old trusty starter.  My...

Siduri,  How active is your starter?  When I've made a recipe similiar to what you are making I found that if I fed my starter a few more days than I thought was necessary , so it was quite active, produced more oven...

If your current saute pan meets all your needs and it's the type that the nonstick coating is applied over stainless steel, that coating can be removed. It does take a bit of work but if you like the pan it's an alternative. I found an...

The Vollrath Tribute pans seem to cook on par with the All Clad that we have, and both of those are a bit quicker than the one old Calphalon anodized aluminum. The Vollrath are heavier built, and for me , the handle is vastly...

I have a couple of frying pans from the Vollrath Tribute line of triply. I have nothing but praise for the 10 inch pan and I really like the 12 inch, but it did warp in use. If you have a gas cooktop it wouldn't be much of an issue,...

I think it would certainly be worth a try. Thirty years ago when my wife, then girl friend, wanted to surpise me with a duck dinner things didn't go according to plan. This was only the second time she'd ever used an electric oven and...

Thank you for the response. Sharpening a bread knife once a year sounds pretty good to me. I have to attend to my Forschner more than that, but it is used a lot on very crusty bread.