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Posts by mano

The miserable cuss part was supposed to be me joshing Ice Man. He's been accused of all sorts of curmudgeonly comments and usually rolls with it. 
Ice Man, I know you're a judgmental miserable cuss who takes pride in being oppositional, but you appear to be an accomplished chef who knows the most important part of a knife is a sharp edge.     It just so happens that some knives, mostly made in Japan or patterned after J knives, take and hold a really sharp edge. They tend to be made of steels that can be heat treated to those standards. Throw in certain profiles for better board contact and tip work, geometries...
Benuser, I'm nowhere near an expert at sharpening, but would stropping -on newspaper or something similar- and pulling through a cork do the trick?
Keep things simple and practical. A 500 grit stone(Beston is very popular for good reason) will get rid of the nicks and can be used when you eventually thin behind the edge. A 1000 or 1200 (Bester, same reason as Beston) will get you a really sharp edge that any pro would be happy with. It's fine for touch-up, as well.   No real need for anything higher than 1K even though I have a use a high grit stone.   Forget steeling a J knife.
As a mental health professional and occasional intern prep cook intern, my concern is these actions today might land a cook on the floor with a knife in his/her gut. Or at least false allegations of who knows what that will make your life miserable, even if no one believes them.
We ended up with a oaky Napa chard (my wife likes them), a flinty French chablis (a white I like) and a few southern Rhone's. All went well and the pasta turned out better than expected.
Fresh pasta rolled thinner than store-bought. Lasagna is such a heavy dish, this lightens it up considerably.   To really impress guests make 1/3 of the sheets red (red pepper), 1/3 green (spinach) and 1/3 without coloring. Arrange colors to match the Italian flag. Be a bit stingy with the top layer of sauce and cheese so they see the flag.   Sounds like something from one of those white-bread cooking magazines, but people like it.
Red is fine
I'm making the squid ink pasta fresh along with grilled squid, shrimp and scallops.   Wife doesn't like sauvignon blanc, otherwise anything goes. 
If the hall generates a lot of business then it's a matter of whether or not it's worth it to you. Food manufacturers pay supermarkets a kickback of sorts for preferred eye-level shelf placement. The increased volume more than covers that expense.   Most halls with preferred vendors have several good ones to chose from. Like it or not, it's pay to play capitalism.
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