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I've been drooling over the Gorenje Pininfarina RK2000P2 fridge/freezer since I discovered it a week ago, but I'm unable to find any reviews or similar to figure out if it's just good looking or also a functional and high quality appliance. Does anyone here know of a review, forum with user...

Thanks for the tip FryBoy, looks worthy of investigation :) Your link is dead though, I assume this one points to the same product? http://spyderco.com/catalog/details.php?product=77

Thanks for all the tips and encouragement! Will definitely make a stab or two at making my own veggieburgers. Fruit is definitely not forgotten, I spend half my days eating apples, bananas etc. as well as munching down pistachios and cashews :) Natural sources of protein seems to mostly consist...

First off, a happy new year to all of you! I've decided to try going vegan for the first month of 2006, and will be blogging the whole expereince here: http://dietarytrials.blogspot.com/ If any of you have any (pardon the sarcasm :lol:) "great" vegan dishes I could try out, good websites with...

Thanks a lot for the feedback cats! I'm glad to hear it's a good product. I have yet to buy one myself... I've been practicing my knife honig skills in the meantime, and getting pretty decent at it, but hey - I'm as lazy as the next guy :) It looks like KAI Europe has launched a slightly...

Hi BG, and welcome! Thanks a lot for your insights. I've still to order any pans as some other financial obligations turned up...:ermm: Anyway, I've decided to go with the 10-piece set of Anolon Advanced pans when I can afford it. They have the same non-stick coating as the Titanium series, but...

Yes, this is more or less what I had in mind. Which flavours work together? Which clash? Food and food chemistry is infinitely more complex than the visual spectrum though, so I doubt we'll get away with a simple wheel or two to map it all out:smile: But it's definitely a start, especially if...

Thanks for the tip marmalady! "Fast Food My Way" looks interesting. (this however must be some other Jacques Pepin :lol:)

I should have guessed :lol: Thanks a lot for the recipes! One of these days I might do a comparative study of Colcannon and Rumbledethumps (can anyone say that quickly 10 times in a row after 5 pints? :rolleyes:) Clapshot is indeed a classic (I allways add a healthy dose of freshly ground...

[Disclaimer: I'm not sure if this is the ocrrect forum for this thread, but here goes :chef:] Up to about a year ago I was constantly trying to create more and more complex dishes, combining all sorts of ingredients ending up with equally complex tastes that more often than not were no more...

Uhmm...but the refurbished Pro 600 is just $239 from KitchenAid :) (unless you want the full warranty etc. I think that's very cheap for a quality piece of equipment) http://www.shopkitchenaid.com/product_detail.asp?HDR=outletstore&T1=KTA+RKP26M1XNP Happy upcoming birthday in any case :smile:

Well, don't tell me you didn't ask for it! :lol: First one is up in the "Ethnic" recipes forum (wasn't sure where to put it, feel free to move it around).

Okidokie, I promised I'd try to post some norwegian recipes when introducing myself on this forum. Guess it's time to get started :) Thought I might try to write a few words about norwegian cuisine before I start to give you an idea of what most of these recipes will be like: Most traditional...

I know this isn't exactly what you're asking for, but have you seen the Weber portable gas barbequeues? http://www.etronics.com/product.asp?stk_code=web386001&store=&catid=4283 http://www.etronics.com/product.asp?stk_code=web396001&store=&catid=4283 They should both fit on your counter when...

I've ordered a bamboo one from Kershaw to go with my Shun's. Not too worried about taking the edge of my knifes, more worried about not getting that "soft feeling" when chopping on a traditional wooden board and if the bamboo is actually so hard that the knife might slip on angled cuts (I bought...

Speaking of Gordon Ramsay, which of his books are you referring to? 'Gordon Ramsay's Secrets'? He's a chef I like a lot, but I've yet to buy any of his books. Was thinking of buying 'Secrets' and also his latest: 'Gordon Ramsay Makes it Easy' (which comes with a DVD - excellent idea!).

I was thinking the same the other day as a matter of fact. I did a search on Amazon for "blank recipe book" and it gives quite a few hits. Most of it seems to be more suited for collecting recipes though (clippings from magazines etc.) and definitely overpriced for something you would just write...

"Honey, have you ever wondered what life would be like having the PERFECT coffeee grinder in the kitchen? No? Well, listen for just a second and I'll explain..." Good luck with that :lol: And yes, if it's the A-9 Coffee Mill in the refurbished section you're referring to it comes in onyx black...

:rofl::rofl::rofl: I don't even eat that myself :) I was planning on posting some traditional Norwegian recipes though if there's any interest (tasty stuff! not that lutefisk crap ;)) Thanks for the warm welcome everyone! :chef:

I'm a 29 year old guy from Norway and found this site while looking for places to discuss one of my favourite pasttimes :chef: So far I must say I really enjoy the friendly and casual athmosphere around here, and I'm sure I'll enjoy participating in your community. Take care everyone!

Thanks a lot for the tips, looks like I've got one more kitchen item to add to my whishlist now... :ermm::chef:

Except for the "coarsely serrated" bread knife, DEFINITELY smooth edge. I don't know of any of the well known brands that carry serrated knifes at all. My general impression is that they're serrated so that they appear to stay sharper for longer (you saw through stuff instead of actually cutting...

I've never used a slow cooker myself before, but the idea of going home from work to a slow cooked meal sounds tempting :chef: One question about sizes though: do these things generally work best when you almost fill them up? Or could you also make smaller portions in a larger slow cooker with...

I very much agree with you ironchef, but I would make the number 3 and include the paring knife as an essential :) I really feel a lot more comfortable using a short (3"-4") paring knife for tasks like splitting a red chilli in half, taking the guts out of a red pepper and all sorts of other...

The Füri webiste doesn't fail to mention it of course :) http://www.furitechnics.com.au/