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I use the unsprouted cloves and plant the sprouting ones. Got some of my best garlic this way!!! I store my garlic in a net bag hanging in the pantry, dark, cool and seems to keep really well.

You can get a special Global pull through sharpener. I have one of these and it keeps my knives in great shape, and no expertise required, just pull it through.:chef:

My guess would be Dutch Oven and Cast Iron ... :smile:

You will love your cast iron, i brought two really old skillets (1922) and cleaned them up and seasoned them, i just love using them.

Not having any problems here, but sometimes if you get a login error, it pays to do a clean out of browser cookies and cache, cookies have a habit of remembering errors too, so by clearing them you are giving yourself a better chance of being error free.

We have Sirloins on the menu tomorrow, will try this method, sounds rather yummy. Think i will have mine with a savoury rice and the corn.

You might also notice different coloured spots on corned meats, this can mean simply than the brine hasn't penetrated through the meat evenly.

There are some circumstances when you wouldn't want a live or clickable link, and coding it using either the code tag# or html tags<> prevents the link from being clickable.

I have one ceramic knife, brand is Kyocera. These are very sharp, but it is also rather light. I haven't had mine for long, but apparently you have to be carefull about dropping etc as they are prone to break easily.

They should keep for ages, but only if stored correctly in a dark cool spot. light will make them turn green, and they are unusable then, so storing in a dark place is important

I used to have problems too , my rice was either too sticky or too fluffy, but i brought a rice cooker, and hey presto!!!! turns out the same every time, perfect ... :wink::wink:

If getting the same brand i would definately go over it first, it may have just been a one off with a defect or something.

today i came across 2 cast iron skillets. Both identical i think it says Holcroft 10, they need a bit of work but overall they are not too bad. Is anybody familiar with Holcroft, i googled it but didnt get a lot of info. To me it feels like like good quality as they are as smooth as anything.

I try and keep a stock up, prices are climbing on a daily basis, so if i see my most used items on special, i stock up where and when i can ... :wink:

Those buttons are used to prevent what we call Live Links-Clickable links. It is called coding your links .... :wink:

At the local op shop yesterday came across a cast iron dutch oven. Inscribed on the base, Victor designed by Robert Welch. I lifted the lid to find this awful orange rust, but have since scrubbed and seasoned it, and it looks really good. Cost of 15.00 AU a real bargain, i am delighted.

I have Globals and a Wusthoff or two. The globals definately hold their edge longer than the wusthoffs and always slice effortlessly through everything, but if i need a knife i can feel in my hand i reach for the wusthoff every time. love them both, but i think it depends on what you are doing.

Most of the better oils here come in smaller bottles and most are clear, i have tried them, always chosen the greenest, which is cold pressed. it is only when i find one i like that i then buy it in the bigger quantities like 4 litre cans .

I have brought most of my cookbooks from these sources. i got an old Sunbeam combination, deep fryer, slow cooker and steamer for 8.00, works really well. Also a near new still in box Ronson slow cooker was another bargain, yet to find, but definately still looking for an enameld cast iron...

I was once told when choosing olive oil, go for the greener coloured ones. I have done that over the years and never been disappointed.

Wow what a bargain, a matter of being in the right place at the right time ...:smile:

My oven is self clean, but i must admit to always cleaning it totally manually ... :rolleyes:

Yum!!! that sounds really nice, thanks for the combo ... :wink:

I grew up with it being an aussie, but i still hate it .... :lol::lol:

In tasmania, it's 1.60 per litre, and going higher so they say. that equals about 6.00 per gallon i think :ohmy::ohmy: