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Posts by BrianShaw

Sure, but my experience is that it doesn't take quite that long with either stainless or carbon. What I'm doing, of course, is agreeing with you but quibbling the details.   But, sure... it all goes a lot faster with power tools.  :)   One does need to be careful and not too scared of doing enough of the work with the coarse stones. My experience is that many folks have a certain fear of the coarse stone and don't use it enough. Unfortunately that leads to frustration...
I've been having the same craving. Not being from the Midwest... and never having eaten one of these delights... but having seen pictures of them many times I assume that the breading is a traditional 3-stepbreading: seasoned flour, egg, and bred crumb.
Another possibility, especially for a college student, is to get some affordable Arkansas stones. I've used this type of approach for German Stainless as well as Japanes VG-10 and American/French carbon steel with success. The ones I use most are the naturalwhetstone Tri-Hone.. with a surgical black for polishing.   http://www.bestsharpeningstones.com/catalog/Arkansas_EZ_Hone.htm   http://www.naturalwhetstone.com/productssharpening.htm
There's also onions known as"sweet" that are less offensive. And red/yellow pepper are often reasonable subs for green pepper, and they are less pungent to the taste. Or the old chef tricks - rinsing under cold water and sautéing.
My formula for 1 lb of pasta: 2 TBSP flour and a boatload of butter to bind 3 Cups of dairy. Then a pile (1 lb maybe) of cheese.
Another way of making mac and cheese without a roux is the recipe affectionately known as "President Reagan's mac and cheese".  It uses an egg custard to bind the cheese sauce. I'd much rather use a roux, though.
Bigger chef knife?
Bread knife?. Carving knife and fork?
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