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Not sure what you mean...I hold it with my right hand and put my index finger over the top of the blade.

I love Bourdain and Zimmern. They're totally opposite ends of the spectrum. Bourdain is cynical and brooding. Bourdain is optimistic and upbeat. I love watching both. The one annoying thing I find about Bourdain's show is when he tries to wax philosophical at the end.

I love this show. I can't tell you how disappointed I am that the format of the show has changed. It looks like Andrew Zimmern now has a straight travel show that's not centered around food? I'm hoping this is a separate show and not a replacement. Anyway, it was horrible. He went to Turkey...

I'm surprised how difficult it can be to find short grain rice. My local supermarket does not carry it, and even the little Chinese "restaurant" within the supermarket uses long grain rice. I can't believe I'm actually going to have to order short grain rice through the internet. Anyone else...

Blood sausage is delicious. I'm not sure if I'm spelling it right, but I believe it's called morcilla. The one I had was fried. The beauty of Spain is that if you go to a tapas bar, you can try a ton of different things cheaply in small portions.

Thanks for details. I see that Seito Trading has the domain "sushiknives". Does that mean this knife is only meant for sushi? Is there some downside to using it for cutting meat or tough vegetables?

I'd make an antipasto out of it. Cut the egg plant into thin strip and broil it with olive oil, salt and pepper. For the mozzarella and tomatoes, make bruscetta. Take a french bread and cut it into 1/2 inch circles. Dice a tomato and cut the mozzarella into thin strips. Broil the bread...

So do you think that the canned chicken stock or chicken bullion you can buy at grocery stores actually involves chickens?

As I make my foray into the fish world, I'm not sure which fish to choose. I live in Seattle, so I'm thinking fresh salmon would probably be a good choice. However, I tried it last week and it was a bit fishy. Are there certain kinds of fish that are less fishy than others? I know I've had...

That sounds really good. Forgive my lack of cooking knowledge, but is the combination of butter and olive common in cooking? I always thought of it as an either or question, not both, with Europeans using olive oil and Americans using butter.

I bought several filets of large salmon from Pike Place market in Seattle the other week and there were bones everywhere. I have very little fish, so I'm not sure if I got the wrong cut or what, but these bones were not edible at all.

I was browsing fish taco recipes last week and I couldn't help but notice that most called for cabbage. Kind of weird, no? Why raw cabbage?

I need to start putting more fish in my diet, but the trouble is that I've yet to find an easy recipe that I could do every week. When I say easy, I'm talking like 5-10 minutes of preparation max for any sauces, and then a quick, easy method of cooking the fish in the oven. I tried a recipe...

I was wondering this the other day...what exactly is chicken stock? I mean, given the name, you would think there's a chicken involved, but I have a feeling there isn't. Is the origin of chicken stock the juice that remained from cooking a chicken? What is the "chicken flavor" now?

I'm always a little weary when I hear to avoid XYZ because of carcinogens. I'd imagine that most of what we come into contact with every day contains carcinogens. I think that using traditional recipes and cooking styles from countries where the people usually don't have cancer problems is...

As far as I know, the only raw fish that's safe to eat is "sushi grade," which means it's flash frozen as soon as it's plucked from the water, it remains frozen during transport, and then it remains frozen until sold. I'll tell you one thing that disturbed me, though. When the fish guy was...

I've heard dull knives are actually more dangerous because you wind up using all sorts of force and straining, which causes less precise control. Or maybe that's just what the knife salesman wanted me to think...

That's pretty amazing! What kind of knife is that? I'm guessing it costed a fortune?

I eat this pasta several times a week and I have for the past 7 years. I've managed to get several other people addicted to it as well. Here goes... Put into a bowl: - large jalapeno pepper with seeds removed chopped into small pieces - chopped sun dried tomatoes from a jar in flavored oil...

I grew up in an Italian household, so I quickly learned that most recipes form their base like this: 1) pour in olive oil 2) put in garlic 3) sautee garlic until golden 4) add in other ingredients (usually some type of stock) 5) let simmer for a while until it reduces This is the way hundreds...

My father infuses olive oil with various hot peppers. I love it. In fact, I'm addicted to it. If anyone is a spicy food lover, I highly recommend trying it. I'm a big fan of the fruity habanero taste.

At my grocery store they have the ground meet labeled by the percentage of fat in it. I would imagine how much is left after cooking depends on whether you let the grease drain while cooking or not. However, if you're really concerned about fat, choosing ground beef seems a little...

So here's the thing...I have a cheap set of knives that I sharpen several times a week. I'm obsessive about them being sharp, but others have told me I'm being ridiculous and there's no need for a knife to be sharpened that often. What I would like to know is what is a reasonable sharpness...