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I buy whole chickens cause I want to know where they've come from. You can tell a lot more from the condition of a whole bird than some lump of pink meat. Whole birds normally have some details, like breed, where it was reared and how it was reared. Cheap chicken meat tastes of nothing and just...

Ghurka's use their knives a lot as a general purpose tool. I've seen guys build shelters, make traps, prepare food and eat with them. As with any tool the more you use it the better you are with it. And some of the Ghurka's I knew preferred regular chef knives . . .

:smile: - thanks June

Interesting. I think the texture and density are similar but the chemical components are different. I use Maldon as my default salt - always have done. I guess it's more of a luxury item in the US. I'll do some experimenting and see what works best instead of kosher salt.

Very useful link - I'm always wondering what to read next. I did however put in my fasvourite cookbook and it came back with "Boys Themselves: A Return to Single-Sex Education - Michael Ruhlman"! :P

Has anyone regularily used Maldon Sea Salt and kosher salt? Are they the same thing in terms of volume / density / cooking properties? If I have a US recipe that uses kosher salt can I use Maldon instead? I've been reading up on kosher salt and it sounds like Maldon. I don't want to source...

Thanks for the replies. I have a moule and it's great for making thick sauces and puréeing veg. I'm after something with a much finer mesh for very smooth sauces or even mash potato. I've been reading 'French Laundry' by Thomas Keller. He uses drum sieves repeatedly for sauces, soups, stocks...

I got three new cooking books for xmas. I was reading one and it mention using a drum sieve / tamis for purées and sauces. And then reading the second, it also mentions a drum sieve. And the third . . . Now I want one and discover my two local cook shops don't know what they are / don't stock...