Posts by Live_to_cook

Dlee, what's the point of the steel if the knife has been dulled? I'm not arguing, I'm asking. I have a steel and use it before using the blade. I thought it was for buffing the edge basically after you sharpen. Maybe I've been doing...

Nick.Shu, what's a woolsy bolster? You say if you care for your knives the board won't matter. I'm curious: what's your standards for knife care? [This message has been edited by Live_to_cook (edited 12-18-2000).]

chefjohnpaul sent along an article (Nov 2000 Commentary, at http://www.commentarymagazine.com/, can't link to it but can be found under back issues) that pretty well chiffonades Zagats, at least as a reliable instrument. The author...

Got it Crudeau, thank you... nice to find a fellow BBQ freak.

Hmmmm... sounds like it would work... but I'd probably go for more of the Cook's Illustrated technique for brisket... half on the grill/smoker, half wrapped in foil in the oven.

... and you wondered why the "rabbit" stew was so cheap...

Shroomgirl, I read your (characteristic) tear listing the breakfast foods you like and well, I'm a strong man, but I can beg: please move to Buffalo and open a restaurant.

eggs over easy, warm flour tortillas, good salsa, and a bit of sausage... oh, and coffee first and foremost.

Katherine: Been to a place like that in Boston near Chinatown... called Noodles or something unassuming like that... darn fine place.

Thanks for the suggestion Nick... but it's hard to imagine a supermarket clerk complying... I'm such a chicken when it comes to asking for such things.