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Posts by IceMan

Day in ... day out, all things considered ... "Skills trump everything else".
Good answer. I get in a lot of arguments over the fact that a $600 knife doesn't put better food on the plate than my $20 knife. That is, of course, as long as my knife is sharp. Now as for other equipment ... that's much different. Good quality cookware makes doing the job so much easier. Good quality doesn't always mean expensive is better than inexpensive. Good is better than cheap; inexpensive is not the same as cheap. LeCruset is much more expensive than Lodge, and...
Poynter Article Farm to Fable Series
Thanks Brian. Reading through your links It seams as the reasons I expected were correct. Paella started as a "workman's lunch" dish, a cooked outside in the open with what they had. Being that the origin was in Valencia Spain ... the wood they had most readily available was ... yes ... orange tree branches (along with olive branches). OK. So now if you want to stick with "authenticity" and such ... go ahead with the orange wood. I don't really think however, that it's...
"Orange wood"?!? OMG ... I gotta learn about this.
NO offense meant there, Novice. I was making a joke. As par for the course, nobody got it but me.
I've used this particular knife. It's actually very nice ... for a "house"-type knife. It will take a nice edge easily enough. The handle is nice and grippy. Don't get hung up on the "santoku" label, or that it's 9-inches. I think it's a very usable knife. I think the $50 is a little steep however if I was gonna buy it for myself. That idea however, is just personal bias. I'm probably gonna feel a little stupid later if the OP turns out to be a shill. 
Heavy-working muscles with serious connective tissue gets braised ... eye'o'round ... NO. We work in kitchens ... It ain'te rocket surgery.
I think it's funny when mediocre amateur cooks complain about vegetarian diners. We work in kitchens ... It ain'te rocket surgery.
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