Recent content by lutzzz

Well. as suspected, our local TV stations are running special coverage, on-and-off, of the remembrance (25 years) of our volcano MT St Helens blow. Nationally it isn't a "big deal".. it only killed 57 people here.. a drop-in-the-bucket compared to the Oklahoma bombing and surely small compared...

An additional recommendation. I'm probably in the minority here, but I've had TERRIBLE luck with those cheap oven thermometers. The cheap ones are just a coil of wire that expands when it's heated up..or so it seems... and they vary a lot.. at least mine did. I tested mine with my "steady" &...

Try this site too..I posted this url in another thread but it was under a different topic and probably wasn't seen by many: http://forums.egullet.com/index.php?showtopic=26036

Here's the BEST info I've ever found on knives on the net.... More than anyone would ever want to know :rolleyes: http://forums.egullet.com/index.php?showtopic=26036 Hope I didn't accidentally violate some rule/reg here by referencing another site.. I belong to the site and know they don't...

Yeah, you're right Jenny.. my "goof".. the fancy handle Henckels is 5 star... I was thinking the one with the rivets showing was a "classic" but it's called something else.. Well *blush*, no matter what they are called :rolleyes: my comments about the steel being about the same is fairly...

Well, MyLeg... buy the Kershaw "Shun" 'cause I went to college with Pete Kershaw at Lewis & Clark College in Portland and he's a friend of mine! :rolleyes: Just kidding (not about going to college with Pete, I did.. I have a lot of interesting Pete Kershaw stories but not relevant here) but...

I've cooked potatoes on the grill before... but I've par boiled them 3/4th done or so first. That way when whatever I'm cooking is about ready, I toss on the potatoes and crust them over in just a few minutes... with the corn, tomatoes, etc. .. whatever else I've tossed on. But not wrapped in...

Pardon my ignorance but I'm kinda new to cooking... one thing I don't understand is.. if foil is air tight (and I think it is)... and someone wraps a potato, or corn, or onion in foil and tosses it on a 375-500 degree grill, albeit gas or charcoal, how is that method of cooking any different...

Speaking of coincidence... :rolleyes: I just clicked on the TV in my little "home office" and she's on right now using a Furi.. looks to be this one: http://www.cutleryandmore.com/details.asp?SKU=2802for $50 on sale at that site anyway... She probably has sponsers now that she's become more...

It's the Shun that I use, Dove.. and I love it.. but mine has a 7" "scalloped" blade and as I recall cost about $130.. you good a great deal on eBay. The point I was trying to make in my post above, was that a person can get two Macs or two of the knives I recommended at that Japanese knife...

Something I was taught by my next door neighbor lady, that helps me anyway.. is the old "C" and "O" rule. That is.. cook your shrimp/prawns whatever way you cook them (other than on a skewer on the grill of course), until they JUST form a "C".. if they curl up more, into an "O",..they will be...

It surely did cause destruction, texasgirl... but it's no wonder.. One of our newspapers pointed out that the "hiccup" St Helens had (that's a scientific geological term perhaps 'cause the St Helens blow, on a historical/world wide scale, was relatively small... Crater Lake in Oregon, for...

I remember norge I remember you norge.. from last time I was here :smile: Not sure if you remember but I'm a UofO alumni I went a couple of years to Lewis & Clark in Portland, then transferred down to Oregon where I graduated (then went three years to Stanford but I'm very much a DUCK FAN...

It was 25 years ago in a couple of days (May 18), at 8:30am our time, our second largest mountain, St Helens, (about 90 miles south of Seattle and 65 miles north of Portland, Oregon) blew it's top. Rainier is our largest mountain and it too is an active volcano.. but not threatening YET... I...

Preheat the smoker for 15 minuets. Load the meat onto the racks. Place the loaded racks into your smoker trying to keep the thicker chunks on the lowest shelf. Fill the small round chip pan with any flavor wood chip and place the full pan inside the smoker, directly on the element. Generally...