Posts by vsm

Wow, thanks for the insight BDL. I'll be ordering the stones later today. I wonder if you would comment on care for a carbon steel knife. What I've read on the internet is all over the board. And I'd venture to guess, given how...

Thanks to everyone for your advice. I have read stuff from Boar D Laze before... I understand he's a Sab guy too. In fact, I read he cooked at one of my favorite restaurants... If Sab is good enough for Chez Panisse it's dern well good...

Thanks Ed. I recently took the short course at the French Culinary Institute ... I'm learning. In fact, I mistyped above. I said "leaning" on a Sabatier but I meant "learning." Learning proper technique on a classic...

Hello everyone. I am not a professional chef... just a cook at home dad who likes to take some time on the weekends to cook things the right way. I prefer simple, classic preparations and high quality ingredients... an old school daube...