Recent content by kris

Try this with tuna, swordfish or any other dense, meaty fish that you can get in steaks Coat the fish steakson all sides by pressing them in sesame seeds. Fry with some sesame or peanut oil for around 3 minutes a side for tuna that's still pink in the middle. Use medium heat and watch that the...

As an aside, if you want to feed a bunch but want it done quicker than a roast, get your butcher to cut you a big, 3" thick top sirloin steak. I sear it in a pan with ghee (clarified) butter and broil it for around 10 to 15 minutes a side. Always turns out great and the sides are more medium for...

I like to use an instant read thermometer. Best $10 i ever spent for the kitchen.

I've used shallots before and wasn't too impressed. A bit of a pain to peel and not much difference in flavour. I tend to use spanish onion for pretty much everything but salads where I prefer red ones.

I think we'll have to agree to disagree on this one! As far as the 12 hours goes; If you eat rice 3 meals a day, it probably comes in handy. For my purposes, the cheaper rice cooker works just fine as I will only keep it hot for an hour or so.

Kitchenelf, As far as what kind of rice cooker to get, I'm no expert. When I was looking, I found there were two different kinds; One looks like a slow cooker with an aluminum or nonstick coated pot insert and a glass lid. The other kind has a "hatch" at the top similar to a deep fryer. The...

I've always had trouble getting consistantly good results with the stovetop. I also like the keep warm feature of the rice cooker. It gets used often enough to justify its spot. It's also nice to have one more free element for some extra room to move on the stovetop. My girlfriend's bread maker...

Hey Kithenelf! You need a rice cooker! Most usefull appliance in my kitchen. You can even steam your green beans on the top while the rice cooks if you've got a steaming rack. If you want to go all out, some even come with a timer feature. Big help if you're like my Philipino friend who eats...

I recall a fancy cooking show where they were discussing the different kinds of salt. What the chef said was the only taste difference comes from the extra fancy unpurified or "raw" salts that contain a fairly large content of other minerals. The only one that I remember them speaking of...

My personal favorite recipe right now comes from a book by Sarah Woodward called Moorish Cooking. It's an excellent book and I highly reccomend it to anyone looking for some very unique dishes. THe tajines are especially good as they're usually just throw everything in the pot and cook for an...

Yes, the board had a knife that came with it. it's a 3" blade that looks rather nasty and fits perfectly in the little depression. It's got a weird bulbous handle that fits very nicely in the hand. As far as the carving set goes, I'll probably end up using the knife that comes with it as a...

Well, I was lucky enough to find a mismatched set at another branch of the same store that had some of the better quality knives mixed in and was quite inexpensive. Personally, I could care less if all the handles don't quite match exactly. They're pretty close anyway. I also found a "herb...

I've sent off an email to the company to get a little more info. Hopefully someone there can read english and will get back to me soon. I've already picked up a few pieces of open stock and have been impressed so far.

I'm not familiar with them but a local store has some of the ergo-grip line on clearance for reasonable prices.(a 20cm carver was $34 Canadian) They look and feel quite nice. They're high carbon steel and forged, not stamped (I think) in Solingen and the company has been around since the 50's...