Posts by hipjoint

HEY ... ARE THERE FOOD COPS OUT THERE??? excuse me ... i got over wrought ... read wine reviews (stand around a book store and browse if you must) and keep in mind what the reviewers are saying about the nose and taste of...

====== thank you for the clarification. HOWEVER!! if you were to look up salt in its NaCl form in a chemical dictionary, it is described as a solid crystal. in water, since it is NOT in its solid crystal structure, it is not...

Chemically speaking, the compound sodium chloride (NaCl) can only be produced one way. One atom of sodium bonds with one atom of chlorine. There is no way to "fluff up" a grain of salt. Any difference is only in the size...

Sea salt contains many varieties of "salts", the main one being, of course, Sodium Chloride (NaCl). These "salts" are ionic compounds, which means they are soluble in water. Examples might be Magnesium Chloride,...

Chiffonade, We'll make it a tri-fecta. I agree with your statement, "I think Emeril has done for cooking in this generation what Julia Child did in her heyday - He makes cooking approachable." It seems quite a few chef...

:lol: Have you ever seen the way she holds a knife? With her pointer finger resting on the back of the blade. :rolleyes: ===== now, i have cooked for over 40 years in various capacities, and i have always wondered what this...

===== and even more scary about cottenseed oil .... it is HIGHLY used in the commercial industry (just check out the backs of things like potato chip, tortilla chips, etc.) because it works well, has high smoke point, is...

i have contacted spam directly at <<spam.com>> and yes you can order spam online, BUT even tho it costs "only" $2.50 a can (for whatever "flavor" you choose) they will nick you something like $1.25 PER...

i feel they are the easy way out, and definitely keeps you from living up to your potential. such sharpeners tend to take more metal off the blade than necessary, and the fixed angle doesn't do you any favors unless you really...

===== i like the 8" chef's, and the boner, but i might prefer the 10.25" "super knife" (slightly curved serrated knife) to the 10" straight serrated slicer. just a little more knuckle clearance when slicing.