[DC Sunshine]

BDL,

Thanks for your reply.

My knives are nothing very special, but I like them to have a good edge on them. It's safer and much more efficient. They're just supermarket ones, st. steel. I just use a pull thru sharpener for a couple of minutes. Sometimes I use my electric sharpener which has a grinding disc in it, this tends to make the sharp edge last quite a bit longer. I just use the pull thru one as a relaxer - for me, not the knife

The fact that they're not high quality is most likley the problem. One day (when it's do-able) I'll get me some good ones, but for now, back to the grindstone!

Cheers and thanks for all the great advice and recipes

[boar_d_laze]

Originally Posted by DC Sunshine

My knives are nothing very special, but I like them to have a good edge on them. It's safer and much more efficient. They're just supermarket ones, st. steel. I just use a pull thru sharpener for a couple of minutes. Sometimes I use my electric sharpener which has a grinding disc in it, this tends to make the sharp edge last quite a bit longer. I just use the pull thru one as a relaxer - for me, not the knife

The fact that they're not high quality is most likley the problem. One day (when it's do-able) I'll get me some good ones, but for now, back to the grindstone!

Not criticizing your practice, and at risk of being a boor or a nudge; but just preaching the gospel of good edges for home cooks:

Yes, there are problems with getting super-market stainless knives sharp and keeping them that way. However your sharpening methods, although probably the most common in the Western world, are less than the most effective. All but a few electric sharpeners are more harmful than good -- and the edges they provide are of very short duration.

It's likely your "pull-thru" is so clogged that it's not doing you any good anymore if it ever did. For whatever reason a very high proportion of new pull-thru sharpeners do not work properly; and they clog (the pores of the abrasive surfaces fill up with metal filings) very quickly. Almost all knife sharpening need frequent cleaning to work properly -- and pull-thrus do not clean easily. .

There are a couple of inexpensive systems I can recommend below $30 USD which would work far better than yours. A "Mini-Chantry" is one. As they're made in the UK they might be more available to you than me. It's simple, foolproof, easy to store, attractive enough to leave out. The are two downsides. First, your knives, though sharp, will have a "toothy" sort of feeling as they cut. However, you bet that from your electric sharpener now. The other, is that the Chantry system is a little rough on the knives. But not as much as the grinder -- and you don't care anyway.

Another is an inexpensive "crock stick" system. These are simple to use, and are good. They respect your knives, don't take long to set up, and work reasonably quickly for a hand sharpener. They respect your knives. On the other hand, they don't get knives incredibly sharp

The least expensive and most effective method is free hand sharpening on man made silicon carbide and aluminum oxide sharpening stones. The right stone for you -- a Norton Coarse India/Fine India combination, or its antipodean equivalent -- costs less than $20 USD. With a little practice you'll have those cheap knives sharp enough to take hair. However hand sharpening is a skill which, presently, you may not care to learn.

If you decide to seek a more effective way to sharpen those super-market swords of yours, I'll be happy to help you find a good system at a comfortable price. And there are many others who know as much and are as willing.

BDL

[DC Sunshine]

Good advice - thanks BDL.

We've got a very good catering/kitchen hardware supplier close by, I'll take your suggestions on board and see what they have/can source. (Will also take a peek at some better knives....). I do care about the edge on the knife, because I care for my fingers and the food.

BTW - I think the phrase "super-market swords" sums it up pretty well

Oh dear - I have gone way off topic here. Never mind

DC

[boar_d_laze]

Originally Posted by DC Sunshine

[...]We've got a very good catering/kitchen hardware supplier close by, I'll take your suggestions on board and see what they have/can source. (Will also take a peek at some better knives....). I do care about the edge on the knife, because I care for my fingers and the food. [...]

DC

Glad to hear you're thinking about new knives. Friends don't let friends buy Furi, not even Ozzies. (The handles are great, but the knife steel is very soft and needs a lot of maintenance.) See if you can afford one of the lower priced MAC lines like "Original" or "Chef." Ugly but easy to keep sharp. In other words, they work. Forschner Fibrox and Forschner Rosewood also good, reasonably priced knives -- but not as good as MAC. If you do get good knives, you'll want something kinder to them than a Chantry. PM me and we'll talk.

Do me a favor and try the Caesar Salad and let me know what you think. I'm betting on love.

BDL

[RPMcMurphy]

Here we go....I substituted the anchovy paste.....didn't have any sorry still hope this helps.

Originally Posted by boar_d_laze

CAESAR SALAD
4 to 6 appetizer portions, or 1 - 2 meal portions

Ingredients:
1 medium or large head Romaine lettuce
2 cloves garlic, minced and divided
1/2 tsp dry mustard
1 tsp anchovy paste (or, two anchovy fillets, minced)
1 tsp Worcestershire sauce
2/3 cup extra virgin olive oil, divided
3 or 4 slices (preferably) sourdough (or French) bread
2 lemon halves
1 fresh egg (room temp or coddled)
1/2 cup grated good Parmesan cheese, divided
Fresh, coarsely ground black pepper – to taste.
(Optional) 2 or 3 Parmesan curls (cut with a vegetable peeler) per guest
(Optional) 1 can of anchovy fillets in oil

(I just like mincing garlic so I did 3 cloves....)

Technique:
Note that the dressing will be finished and the salad tossed and served at the table. Do whatever is necessary to make it easy for yourself and to make a good show.

Grab the head of lettuce around the middle with one hand, and with the other grab the first, top inch of soft, dark green leaves. Twist and tear the top off. It neither tastes nor looks good. Discard. Break the romaine leafs off from the base. Tear the leaves, by hand only, into large bite size pieces. Wash and dry them thoroughly. When they are dry, place them in a salad bowl. The lettuce should not be chilled.

Mince the garlic cloves very fine, and place 1-1/2 (about) in a small mixing bowl. Reserve the minced half clove. Add the mustard, the anchovy paste (or minced anchovies), the Worcestershire and the olive oil. Do not mix. Allow to stand for at least five minutes and up to an hour.

Remove the remaining anchovy fillets (if using), and arrange them on a plate in such a way that guests may easily help themselves when the plate is passed.

Again, sorry, I just put a pinch of salt in...

Meanwhile, prepare the croutons by tearing the bread into bite size croutons.

Don't let the knife fool ya, I didn't use it for the bread....

Heat 1/3 cup olive oil to frying temperature in a large skillet or saute pan over medium-high heat.

Put the bread in the oil, and start tossing immediately so the pieces are evenly coated in the oil.

(I know I know...we do a real, look ma, no tongs toss later...)

Continue tossing the bread as it toasts/fries in the pan. So it toasts evenly. When the bread is a light gold, add the reserved garlic and continue tossing. Continue tossing until the bread is GBD, but do not, under any circumstances, allow the garlic to burn.

Remove from the pan, and drain briefly on a paper towel. Taste. They’re wonderful. You earned it. Some croutons will be crisp all the way through, while some will still be a bit chewy.

Add the croutons to the lettuce while still warm.

Bring the lettuce to the table along with the remaining ingredients.

At the table, mix the dressing with a fork until the mustard is well blended.

Scatter a few tablespoons of cheese on the lettuce.

Add 1/4 cup grated Parmesan cheese to the dressing, and reserve the remaining cheese to pass among the guests later.

Squeeze the lemon juice from half a lemon into the mixing bowl...

...then break the egg into the mixing bowl.

(I know, the egg was in in the last pic! )

Mix very well with the fork.

[quote] Dip the top of the handle of the fork into dressing, and taste. Adjust for lemon (should be very lemony). [quote]

(needed another squeeze of lemon)

Pour the dressing over the lettuce and croutons and toss. Grind black pepper over the salad in an amount consistent with the guest who least likes pepper. Plate the salad, and garnish with Parmesan curls if using. Pass the plates to the guests. Allow the guests to pass the black pepper, the extra cheese, and the anchovies.

Note 1:
Wherever Caesar Salad originated, this is not the “original Caesar Salad as made at Caesar Cardini’s.” This is a “classic” Caesar Salad as became popular in Southern California in the early fifties and then through the U.S. This particular version is an homage and fairly faithful to the salad as it was made at Nickodell’s Restaurant on the corner of Melrose and Gower, next to Paramount and a few other studios. Nickodell’s was very popular with a lot of Hollywood from the mid fifties and into the eighties when it was sold for real estate to Paramount. This version is much better than anything Cardini dreamed. Chop me no teakettles from “original.” I mean it. The fresh croutons as specified here make the salad even better than Nickodell’s.

Note 2:
Caesar Salad dressing is not white, it is not light. It is lemony, cheesy, salty, tan and rich. If it is not lemony, cheesy, salty, tan and rich it is not Caesar Salad dressing.

Note 3:
In this version, cheese is added to the dressing and forms part of the emulsion. This dressing will cling to the leaves better than any other dressing you’ve tried. Guaranteed.

Note 4:
Caesar Salad is not made with whole romaine leaves so the diner is forced to use her knife. That is a Ramsay perversion, I have no idea why he does it. Caesar Salad contains romaine lettuce only. If other lettuce is used, the salad is not a Caesar Salad, but something else with Caesar Salad dressing. You may call it what you will. “Great Caesar’s Ghost” is fine by me.

Note 5:
Anchovies are always a concern. People who, under no circumstances, eat anchovies will not have any problem with the anchovy paste in the dressing – as long as you don’t tell them until they ask for the recipe. However, you may substitute a tsp of kosher salt for the anchovies at the loss of some flavor.

Note 6:
Whether coddled or just plain raw, the egg for this salad dressing is substantially raw. Reasonably fresh eggs are not a danger to people outside of the “four ‘very’ categories.” The four “verys” are: The very young, the very old, the very sick, and the otherwise very susceptible (allergies, for instance). The egg may be omitted, but the salad is much poorer for it. There is no substitute.

End Results

do you guys like it centered? or should I fix it...

also...disclaimer: Fiance is wearing her work scrubs, not trying to make a fashion statement.....(she made me add that)

[boar_d_laze]

Wonderful photographs. You're hired to do the book. Fiancee looks lovely, as always. Few could make scrubs look that good. Speaking of few ... Few could make the salad making process look that good either. I'm blown away.

So? Did you like it?

BDL

[RPMcMurphy]

It was great! We're learning taste pretty good now, at first taste, the dressing was ...just not right...another squeeze of lemon, and it felt like everything just fell into place taste wise....

As for the photos, as with cooking, I also recently took up photography....just purchased a pretty nice setup

Nikon D300 with an 18-200lense and a nice 50mm fast lense...and a few other goodies....glad you like.

going to do the roasted chicken recipe this weekend. Concert tomorrow night, wed night we have reservations at jerseys #2 restaurant...

[shel]

Originally Posted by boar_d_laze

CAESAR SALAD
4 to 6 appetizer portions, or 1 - 2 meal portions

Ingredients:
[...]
(Optional) 1 can of anchovy fillets in oil


Technique:
[...]
Note 5:
Anchovies are always a concern. People who, under no circumstances, eat anchovies will not have any problem with the anchovy paste in the dressing – as long as you don’t tell them until they ask for the recipe. However, you may substitute a tsp of kosher salt for the anchovies at the loss of some flavor.

This morning, while reorganizing my salad recipes, I came back to your Caesar. Just want to tell you it's one of the nicer Caesar recipes in my collection - and that means it's good

That said, may I humbly suggest you modify slightly your anchovy selection to include that the anchovies used be packed in olive oil (rather than just "oil" as it is now. Many oil packed anchovies [especially those in tins] use soybean or other oil. Olive oil is so much more in keeping with this salad.

shel

[boar_d_laze]

Originally Posted by shel

This morning, while reorganizing my salad recipes, I came back to your Caesar. Just want to tell you it's one of the nicer Caesar recipes in my collection - and that means it's good

That said, may I humbly suggest you modify slightly your anchovy selection to include that the anchovies used be packed in olive oil (rather than just "oil" as it is now. Many oil packed anchovies [especially those in tins] use soybean or other oil. Olive oil is so much more in keeping with this salad.

shel

You're right. That little difference is a big difference. Ingredients certainly count -- not only in this recipes but in the style of cooking which means really good food to me.

When writing these things, I wrestle with how specific I should be about ingredients. Many things aren't universally available or are very highly priced, and I don't want to set barriers that deter people from trying to expand their culinary horizons -- especially with the simpler recipes.

It's a tough nut,
BDL

[shel]

Originally Posted by boar_d_laze

You're right. That little difference is a big difference. Ingredients certainly count -- not only in this recipes but in the style of cooking which means really good food to me.

When writing these things, I wrestle with how specific I should be about ingredients. Many things aren't universally available or are very highly priced, and I don't want to set barriers that deter people from trying to expand their culinary horizons -- especially with the simpler recipes.

I understand your concern, however, by not being specific and mentioning even hard-to-find or expensive ingredients, you may actually be doing the reader a disservice. Many people may be completely unfamiliar with the options precisely because they are unavailable in their area, but by making them aware of such ingredients their awareness is increased and they may be inclined to look for the ingredients, find them, and incorporate them into their cooking. Many items can be purchased on line, or can be had just by asking a local purveyor to order them.

Sometimes when mentioning a hard-to-find or unusual ingredient, it can be helpful to include a link to a source, or to some information about the item. When people have done that, or have provided enough information to find additional information, I've been most grateful - there's a lot to know and a lot to learn out there. I am not criticizing you, so please don't take my comments in that way.

shel

[gonefishin]

Wow...what a great looking Ceasar salad. This post has inspired me to give the recipe a try next week. Thanks to everyone who participated!

dan

[gonefishin]

Originally Posted by shel

I understand your concern, however, by not being specific and mentioning even hard-to-find or expensive ingredients, you may actually be doing the reader a disservice. Many people may be completely unfamiliar with the options precisely because they are unavailable in their area, but by making them aware of such ingredients their awareness is increased and they may be inclined to look for the ingredients, find them, and incorporate them into their cooking. Many items can be purchased on line, or can be had just by asking a local purveyor to order them.

Sometimes when mentioning a hard-to-find or unusual ingredient, it can be helpful to include a link to a source, or to some information about the item. When people have done that, or have provided enough information to find additional information, I've been most grateful - there's a lot to know and a lot to learn out there. I am not criticizing you, so please don't take my comments in that way.

shel

(Shel and BDL)


I know when I'm reading a recipe I always appreciate the distinction of a specific (recommended) ingredient.

2 anchovy fillets, minced (packed in olive oil)

This is a perfect example and gets right to the point. I understand both what's needed in the recipe and what's preferred. I'll get two anchovy fillets and they'll be packed in olive oil, if possible.

I've read some recipes that get too specific and long winded within the recipe itself. I always thought this detracted away from what I was trying to cook. I appreciate side notes and extra information along side of the recipe or below. But I do like when the recipe itself is very clean.


dan

[RPMcMurphy]

I prefer specific ingredients as possible HOWEVER....I also prefer little asterisks with footnotes for substitutes, and what is going to lack due to substitutes. gives me the option to compromise.

let's face it, we all don't live where we can get some ingredients, and nothing worse than a recipe that calls for something we can't get and aren't smart enough to figure out a substitute or the "criticality" of the special ingredient...if its "super" critical....it should state it....if its a "will make it better than just great" then it may save a hour drive to the store in a pinch.

[boar_d_laze]

Point taken fellas. I'm still learning here, and always looking for the middle path.

I don't take honest feedback or advice badly. It's (a) editorial; (b) helpful; and (c) free. It's a lot of the reason I spend so much time here. So keep it up.

But next time soak it in best rum,
BDL

[eloki]

RPMcMurphy, you didn't happen to burn the garlic when frying the croutons, did you? .

Very nice pics though.

It's funny, down here, australians expect to have bacon in their caesar salad...