Posts by crimsonmist308

first off .... thank you AJB for worrying about my post in such a litigious society. secondly .... thanks, "buzz", for your extensive input. the information you gave said, in lengthy form, what i said in brief...

my kids (27 year old daughter and 25 year old son) came for dinner tonight. tonight it was: oily garlic rice (slowly heat minced garlic in some olive oil until fragrant and browned but not burned, and add to rice ten minutes...

i was in a local market in marin (just north of san francisco) when i came across a can of "pig brains in white sauce". i should have taken a pix of that one (or bought a can) but the pix on the label looked kinda...

ACCORDING TO Phatch on this subject: Damascus (and its variants) is really just a low carbon steel and a high carbon steel. Folded together whether mechanically or in the other methods mentioned, it creates an amalgam/laminate with...

global knives are some of the lightest knives of quality ... at least their basic models. the forged line is heavier, but no more so than german stuff. if you think globals are heavy, try using a calphalon "contemporary"...

congrats on having a mom willing to spend that much $$$ on you! i have noticed the kasumi knives are very similar to the also prized shun knives. but i think if you look VERY CAREFULLY at the blades, these are NOT damascus...

hello!! living here as a native san franciscan, i am blessed by a great variety of food and cooking venues, as well as being within driving distance to the great vineyards of napa, sonoma, mendicino, as well as down south in paso...