Posts by hipjoint

===== to answer your first question: there are many, MANY threads on this subject, but for me, a good cooking knife is one that: (1) is sharp and stays sharp (2) is easy to resharpen (3) is big enough to do the job (4) is straight...

there are already natural oils in the wood and any oil you add is only enough to replace the oils leeched out due to washing, hot water, etc. the oil also repels moisture (like chicken juice) from going into the wood and providing a new...

among the "middle priced knives" i would rate the shuns "the best" of the bunch. this is based on the fact that i have A LOT of knives (over 150!) and have used them all and lived with them (as opposed to someone...

snapping knives are not the exclusive right of cheap knives. i have seen lots of pricey knives snap and for lots of weird reasons. a friend of mine at a cutlery shop tells me he had to deal with about thirty snapped wusthofs last year....

are your ... uhhhhh ... "customers" open to cold poached chicken? boil enough water to cover the chicken, add slices of fresh ginger and some garlic to the water along with some salt and when the water reboils add the...

the weirdest dream i had was dreaming that i was on one of my many camping trips and around the campfire with some good friends we were roasting and eating the absolutely BIGGEST marshmallows in the world! took me all night to eat...

unfortunately, good food is good food if you like eating it. i have lots of friends who love some of my more "off the menu" items i cook and can't wait for an invitation to come over to the house for a meal. since i do all...

===== i agree ... and with a background of mostly chinese and italian cooking, i would have to say that veggies cooked through taste better and are easier to digest. if someone wants veggies "al dente", eat a...

i have two of these boards (one i bought and the other was a gift) and not only are they beautiful, they are harder than maple and are great for chopping meat chinese style with two cleavers. they don't require a lot of care, but i do...

i own two of the calphalon 12" non-stick anodized aluminum pans (but not the contemporary which is a different handle shape) and i use them a lot. the non-stick has not flaked off after many years of use and with the usual care for...