Recent content by nathanKent

I haven't logged into this forum for a couple of years now, but this reply showed up in my email today. I just want to reiterate what an awful idea this is. Gravitation - Wikipedia, the free encyclopedia

For steak, maybe. For garden hose repair, never.

The grillpan would be my preference, but you could use a broiler pretty effectively too.

My santoku is stuck at the sharpener's shop until they reopen on Wednesday, so I'm stuck cooking this weekend without it. I didn't realize how much I missed it until I got around to doing a couple of things it does well: lettuce and onions. I can do them with my chef's knife, but I definitely...

I agree in principle to what you're saying, but grip and balance are such subjective things. I say buy him a cheap, horrible knife as a gag and include a homemade coupon for one real knife.

Time to man up and sacrifice an onion. If need be, we'll take up a collection and PayPal you replacement cost for the produce. Just give us the dish!

Anyone who ever rides in my car could probably steal five or six dollars in change without me ever knowing.

It's important to note, of course, that if it looks black and coarse on both the inside and outside, it's cast iron. If you're still unsure, take pics and post them.

I don't like the wire type because I hate trying to clean them. What kind of knife is that?

Oh man, I feel your pain. I used to work in a shipping department. Papercuts, cardboard papercuts, and cuts from packing staples--some of the worst things ever.

I have to revise my answer now. I cut myself for the first time tonight. I was doing a julienne on a red pepper, using a knife I normally don't use (I had it sharpened last week and wanted to check the edge). Took off a couple layers of skin. No blood. That's a quality sharpening job there.

How short? Same question also for the cornbread.

Q-remind me to show you how to do that cream of mushroom thing with heavy cream, sherry, and mushrooms. It takes about five minutes longer and tastes ten times better. You'd like a lot of our family's old recipes even better if you tried them that way.

Duly noted. Dexter/Russell it is.

(just so everyone knows, Quiviran is my father) One of the things I didn't think about when we discussed this before was the fact that, at least with the cinnamon rolls, you're not dealing with a true raw batter. I don't know how much that factors into the equation, but it might. You may be...