Posts by boar_d_laze

Two, small, left-over, beef lule kabab, reheated in the nuke; left over bagaganoush -- served refrigerator temp; all the  left over tabouleh -- about 1 tbs -- also served refrigerator temp; all the left-over hummus (ditto, ditto);...

The purpose of the dimples is, indeed, to help food "release" from the side of the knife.  The dimples themselves are also called "kullens."  Knives which have them are termed, "hollow ground," "scalloped," "Granton,"...

I just realized that you were in the UK.  Your best choices are going to be Victorinox Fibrox or Rosewood (widely available) or ordering a Fujiwara FKM through JCK (they are masters of avoiding duites).    The...

I also think a lot of it comes down to trepidation and lack of experience in handling what appears to be a big knife in our mind's eye. Excellent point.    BDL

The selection at WS isn't what you'd call good; and they're are very few knives which fit your weight criteria.  6.3 oz, even for an 8" knife (too short!), pretty much rules out almost any western handled chef's knife whether made...

It's a common woman's myth, but only a myth.  There are reasons to want a short as opposed to a medium length knife, but small hands and/or petite stature aren't among them.  The problems most people have with medium length...

Whoops.   BDL

150F is on the very low side of the poaching range, but it's there.  You can sous-vide at the desired internal, which is going to be somewhere between 125F and 140F depending on the fish.  Cooking is cooking.  So yes,...

15 minutes seems like an awfully short rise, especially for a boule. I always think of a long, slow, preferably cool rise for that kind of bread. I can't explain the science of it but I would think a fast rise would effect the...

Perhaps, since there was not a better [way] to say it, it could have gone unsaid.   Mrs. Rabbit: Thumper! Thumper:  Yes mama? Mrs. Rabbit:  What did your father tell you this...