Recent content by wxtornado

Here is a good site with a few videos on how to make sushi. Sushi Guide - Eatsushi.com

Super Bowl omen? Could be a bad week for horses.........

I'm about 95% number 1, but would like to learn how to be more like number 2.

By the way, Target has a nice little Creme Brulee "kit" - comes with 4 ramekins and a butane torch that works nicely!

Lose the vanilla extract and get yourself a real live bonafide vanilla bean! :wink:

Please keep a daily journal (if you can muster the energy at the end of the day) and share it with us! :smile:

Have a great one, sir!

Lol, "ceramic steel" just sounds kooky.:lol:

For those in the know, isn't it correct to use whetstones for the main shapening task, and to use a sharpening steel in between? It depends on the knife also, right? For instance, some knives should only be sharpened with a ceramic steel.

If Fante's Kitchen Wares Shop - Fantes.com doesn't have it, nobody does :smile:

Cast iron + crisco/lard + let it sit for approx 30 min after breading = pretty fantastic fried chicken, IMHO.

Thanks much for your answers folks. To continue, can the fat "go bad" if you let it smoke too much? Will it alter the aroma or taste of the food you're cooking? Ironchef, I don't remember exactly what context I read the "fat breaking" term - I got that out of ProChef (CIA book) tho.....

Is it okay to reach this point? Do you ever want the fat to smoke, or is that the point where you turn the heat down? Also, I've seen a phrase in a recipe "when the fat breaks, or starts to smoke...." - does "break" mean the same thing here?

Ah cool, me too. Mebbe we could talk poker in the off-topic section one day.

Are you a poker player, Ironchef?