Recent content by mr_misanthropy

Yeah I was sort of half joking about actually using it. It looks good for slicing, but it would be awkward to chop with. I'm pretty impressed with the individual in the video's skill.

http://www.youtube.com/watch?v=0DHGlhFJH0g I'm an amateur sword/knife collector. I came across this video on another message board and just had to share it here. Any advice on how to get the owner of the restaurant I work at to let me start using one of these instead of a chef's knife...

Tonight I made the French Bread from that Youtube video. It was delicious!

Hmm.. sounds like exactly the same way we did our breast. Final temperature of 180ish. We also put a little wine at the bottom of the roasting pan. Sorry to hear it wasn't a success. :( I hope you had a great holiday regardless!

Thanks folks, I appreciate the last minute advice. I was only confused by the wording of the recipe. It said 1 1/4 lbs instead of so many boxes of stuffing.. so I thought for a moment it was wanting a 1 1/4 lb. cornbread crumbled to make stuffing... I wasn't sure. I even saw the episode where...

That sounds like a pretty unique combination.. I'll have to give it a try sometime!

I love a fried (slightly over done) egg with bacon and cheese on toast. Nice and simple. Sometimes a bagel if I have them on hand. It makes a good, quick late night snack when I don't want to break out too many dishes.

Depends on what kind off drinks they like. A martini shaker maybe, or a muddler, or a stein, or a set of shot glasses...

:lol: Great video!! That bread turned out pretty good. It must have been the "precise measurements".

Mmm.. creamed peas on toast sounds like a great cold weather recipe. I'd mix in some crumbled bacon pieces I think. Bacon just seems to make anything better.

I find that with larger knives, I prefer the saber grip. The pinch grips works for smaller, precision cutting. But, it all boils down to personal preference. Use whatever is comfortable for you.

My favorite is definitely my trusty 12" cast iron skillet. It can cook breakfast, the best steak I've ever had, and it can bake in the oven! I wouldn't backpack across the country without it (not that I plan to).

I agree with AllenOK. I cook steaks on CI frequently, and you can't touch them at all for 2-3 minutes, until the skin and seasonings form a crust and the meat separates from the pan. It sounds like that could be the issue here.

My father used to keep a side of beef, butchered into various steaks and dozens of pounds of ground beef in a chest freezer year round. The money you'd save on meat will make a chest freezer worth it, in my opinion.

I brought hummus with home made pita chips to my 5 year high school reunion and no one touched it. :sad: Oh well, I definitely devoured the leftovers.