Posts by boar_d_laze

The only disadvantage is that you'll use your knife more quickly during the change over process than you would otherwise. The easiest way to move the edge over is to concentrate on sharpening the dominate side, and always raise the...

Meal, Usually I thumbdrag to check the feel and evenness of the edge. Then I cut something. Nothing reveals shoddy sharpening like work. BDL

Appropriate brining time depends on the strength (salt : water ratio) of the brine; as well as the amount of sugar and aromatics. Brining a chicken overnight would call for a relatively weak brine. If you want advice, be very specific...

You're welcome ^3. BDL

For your current knives, I'd suggest an oil stone kit such as a Norton combi India (IB8), and a soft and a "Surgical Black Arkansas (buy your Arks from Hall's Pro Edge, especially the black). If it matters, those four surfaces are what...

Everyday, 1) If it weren't for France, there never would have been a U.S. 2) As someone who has a fairly strong grasp on U.S., Spanish, European and World history, I can't recall the US EVER doing anything which went very far in...

At first blush, your proposed presentation seems inappropriate for a crumble. You'd have to stiffen the juices so much the dessert would be unpleasant. Do you really want a crumble filling that doesn't ooze? I don't. Would you...

Gesshins are GREAT! The only drawback is their price, which is considerable. If you're looking to put together an ultimate sharpening kit, consider the Gesshin 400, 2000 and 8000. Did I mention they're expensive? They're so...

Now I'm confused by the Friberg references. Do we or do we not leave the liquor out of kuan and chefbuba? BDL

The best I've seen for a home kitchen are the Waring and the Bamix -- both light-duty, small, blenders designed for commercial use. Neither has the sort of attachments you see with the "home" appliances. The Bamix is a bit stronger, ...