Posts by jccampb

.I first stumbled onto what I'm bringing up (regarding garlic) a couple of years ago with a tool called a "Garlic Genius" I bought 2 of them because I was so impressed with the output (a fine micro-dice of garlic). The first one died...

Yeah; I always chuckle at my old friend Sara Moulton with her 10" French Chef doing the same. The knife's almost as big as she is yet it's all you ever see her use. (Of course, she learned her craft at "Julia's" knee. (can't laugh too...

Thai tools hmmm? good thought "Dueling grandkids"? -snicker- jccampb

Cool ... I'm dying to see what you finally put out (in book form) .. see the grandkid pictures?

I wouldn't!!! that's JUST what I was looking for!!!!  wierd thing is that on the Sabatier store site? http://ksabatieroutlet.com/index.php they don't show anything but a 3"!! but these guys...

au contraire ... I was fishing for opinions so far it's two to none that I should just go back to the Sabatier ... Problem is I can't seem to chase down a small enough blade other than a parer and I was hoping if I were going that...

Does anyone have one or experience with one? I had a good carbon steel Sabatier that disappeared mysteriously and have made do with my birds beak for a year but for delicate work on fruit? I'm beginning to think I need a small...

you and I got into a discussion about the Shun Pro Usuba before I bought it. You gave me some very valuable advice ..

I just got one, and tried it for the first time today ... the manual sucks -snicker- ... One page in english and no definition as to the nature of the 5 dies that come with the unit. It makes either Rigatoni ( Rigatoni Large, ridged...

Too bad I wasn't paying attention during my years back and forth to Tokyo and Hamamatsu, I know (in retrospect) that I saw many chefs use them but was far more concerned with the 'product' landing before me to eat. I have read several...