Posts by Phreon

Thanks for the encouraging words.  I was worried about the 10 because the pitting seems deep to me (is easily felt) and is sure to lead to a weird, though perhaps not terrible edge.The handles are pretty grayed and there's a bit...

When I make scalloped potatoes or an approximation thereof, it seems like I'm always in a time crunch. To help speed things along, I get a pot of water started as I  peel and chop the potatoes and par boil them. I also skip much...

I took a snap with my cell phone, including my 7 in. Forschner Santoku as a control.  The Sabatiers are an 8 an 10 in. by the way; I don't know what I was thinking in my first post.   Both were in rough shape when I took...

Just a question from a rank/newbie/amateur. Is there much of an elevation (above sea level) difference between your old and new location?   Doug

I'm just a modest home cook interested in improvement. Given I have to fund my kitchen on a reasonably tight budget, I've "upgraded" my knives over time and most of my favorites are Forschners. However, I have a a few...

Check out Lehman's, they sell all sorts of equipment for folks intent on living off the grid, conveniently near Ohio Amish/Mennonite country.   Perhaps, not *exactly* what you're looking for as they don't produce heart shaped...

  Quote: Originally Posted by Oro  I think it would work fine to use whatever beans you want. To make it really taste "Cinci" style, be sure to serve it with ketchup and crackers over pasta...