Recent content by nathanKent

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
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    Magnetic knife holder for fridge?

    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
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    ISO steak knives

    For steak, maybe. For garden hose repair, never.
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    Electric stove kebab possible?

    The grillpan would be my preference, but you could use a broiler pretty effectively too.
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    Santoku vs Chef's knife

    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...
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    Santoku Knife, X-Mas Present

    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.
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    URI Eagle Ceramic Knives?

    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!
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    Christmas Knife - need suggestion

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

    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.
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    Ceramic knife and cheese?

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

    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.
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    Getting Cut!

    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.
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    Silicone bake-ware, raw bottoms

    How short? Same question also for the cornbread.
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    Hi from here

    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.
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    ISO advice on fish and seafood knives

    Duly noted. Dexter/Russell it is.
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    Silicone bake-ware, raw bottoms

    (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...
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