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The santoku has replacd my chef's knife. I find no problem chopping (could it be that I am not the greatest chopper with a chef's knife?!?), slicing, or anything with it. I even went so far as to go inexpensive with the $19.99 (when it was 50% off for $9.99 no less!) Farberware Pro at BB&B...

1) How do you get stains out of the anodized aluminum outer surface? 2) Has anyone used the Calphalon One? What did you think? Chris

I have the tri-ply "chicken fryer." I also have calphalon nonstick. Tri-ply has a lifetime guarantee. If you wear through the stainless, send it back and they'll send you a new one. What I don't like is that I have to send it to Chicago when the factory is considered a suburb of my...

I grew up with both in the house. My brother and Dad preferred Mayo and I couldn't get enough of the Miracle Whip. Now, I prefer Mayo over Miracle Whip for every occasion. Mix equal amounts of mayo and ketchup for a great french frie dip. Mayo creams MW on a burger hands down. MW may...

Well, sorta...it has to be mayo. The mayo has to be on both pieces of the bun. As far as I have found, the red onion is the most pungent where I shop, so it does have to be that. <grin> Chris

My favorite topping for a burger is...mayo on both parts of the bun and a grilled slab of red onion. Nothing else is needed. Chris

Okay, I'm just delving into sushi and find that I really like what I am eating. Now, I've always conjured up "raw fish" when I hear sushi, but 1) I am over that and 2) I'm actually okay with it anyway! What I really want to find out are some good recipes that are going to be easy with...

Filet...<drool> Stainless is the way to go with this. Put some butter and some oil in the cold pan and turn up the heat. Let's backtrack here (hope you aren't cooking while reading...). Take the steaks out at least 30 minutes prior to cooking. Coarsely crack a lot of black pepper (2-3 T...

What about thinning out the recipe and making crepes? Make a creamy, filling that is has nutmeg and cinnamon instead of using the spices in the batter. Perhaps use all milk instead of the cream. Even better, use whip the cream with nutmeg, cinnamon and a touch of sugar and use that as the...

There is a freezer being made now (for over a year, but not quite 2 if I remember correctly) that is a chest, but has a bottom drawer instead of being as deep as a typical chest drawer. The drawer isn't quite as cold as the chest portion and is recommended for those items you'll be into more...

jenny, Eventually, the entire tenderloin would be eaten. I happen to be a big fan of beef. My wife's steak would be well done. The kids' meat would be medium and mine would be as close to medium rare as I can get it. The recommendation for the entire tenderloin was that it tends to be...

Well, the recipe is steak poivre, I think. It's really quite easy. Salt up the 1.5" thick steaks on each face and then "dredge" (not really the technique, but I can't think of any other way to put it) each face on very coarse cracked peppercorns. Lube your pan and cook on both sides. Then...

Was going to try a recipe for beef tenderloin I saw on the greatest show on Earth (Good Eats), but wasn't going to fork out nearly $12/pound! Can pork tenderloin be subbed for beef tenderloin (will cook all the way through, not just to medium-rare)? Chris