Recent content by pucky900

You can definitely freeze them. When we get lazy and buy them from the Japanese market near by, they come frozen. The best thing to is spend an afternoon making a big batch and then freeze them into smaller portions.

I've been looking for more combinations but haven't found too much. Would be great if people posted some that they have found

If you are in the Chicago area, the Chopping Block (thechoppingblock.com) The Chopping Block Cooking School, Chicago has knife classes. I haven't been to one yet but want too.

I got my first "Real" knife last summer and have been in love with it since. I picked up a Shun chef knife and proceeded to almost take off my finger the first time I used it. It is SHARP. I had been researching for a while and what sold me was Alton Brown raving about the knife. You can see the...

We always use the circle wonton wrappers. Little but of filling in the middle, wet the edge of the wonton all the way around, fold in half. One side is going to be straight up while you put 3 vertical folds on the other half and press the ends together. Once I find my gyoza recipe, I'll post it.

Salt with Lemon and fresh Rosemary I haven't done this in a while but if you mash lemon zest, fresh rosemary and course salt.... it's out of this world!