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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?

I can't believe they forgot....

On behalf of all the no0Bs, thank you! This is a very friendly place, good traffic, and lots of knowledg......knowlege........lots of folks who know what they're talking about and don't mind sharing! To what do you all attribute this sudden surge of new folks?

Welcome back, lulu!! So good to see you aga....wait, I don't know you. Hey, welcome back anyway!

Heh, this should have been obvious to me, that maybe the website didn't show everything that they carry. :huh:

Am I crazy, or does Williams-Sonoma not have a mandoline in their inventory? I have a $300 gift card to that store and was looking for a mandoline there but nothing came up!

I am new to all that is culinary, and I am just learning about *mise en place*. It really does make sense to have everything measured out and chopped up beforehand.

Do you folks use this for anything or do you just toss it out?

What, spam doesn't belong in a cooking forum? Sorry, I'll go now........:wacko:

I found this place by accident just 10 minutes ago - I think I was looking up something about the 5 mother sauces. I just recently joined another culinary forum, but this one has much more traffic. So anyway, I'm glad you all got to meet me :tongue:

I've recently joined another cooking forum, but this one seems to have way more traffic. I'd just like to learn more about your fine craft - I look forward to interacting with you folks!