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saw a recipe for making cheese stock from rind. thought that it was a great idea but then wondered if there are any problems with this. can you utilize any rinds or are there certain rinds that you should steer clear of (assuming that the wax is discarded)? has anybody tried this before? thank...

well after reading a few threads in the knife forums, i've decided to buy a sharpening stone per the recommendations of some on the forum (King 1k/6k) to try and sharpen my knives. they might not be the best but they are what i can afford (cheap and/or free). 2 are stainless steel (6.5 and 10"...

i guess i've done this backasswards. already posted a few comments and perhaps a question and neglected to introduce myself, first. didn't mean to be rude, just overly enthusiastic (some say spaz-tic). don't really specialize or have a favorite cuisine, but if you place a plate of homemade...