Recent content by Sgt. Pepper

As far as the sharpening steel is concerned, all that does is hone the knife. After some use, the edge on your knife tends to slightly lean to one side or the other. The honing steel mainly keeps your knife edge aligned. Once you have a sharp knife, its good to use the steel before every use...

If you have any knives you care about, you dont wanna run them thru an electrical sharpener (as they take off way too much metal). The best thing you can use is a Tri-Hone whetstone. It takes a little experience (and heres a little help with it...

Has anyone tried these yet? I bought the Kershaw Wasabi Series 8.25-Inch Deba Knife and the Kershaw Wasabi Series 6.5-Inch Santoku Knife, because I wanted to try Kershaws Japanese knives, and because they were only $25 each. They both are very sharp and feel good except for the blade, which...

A friend brought me a vinegar mother back from France. Its in a glass jug, and she said occasionally to add more wine to it, then let it set for a few weeks until it turns to vinegar. She said leave the cap open on the jug and keep it in a cool dark place. PROBLEM...the vinegar/wine has...

New to this forum. Im starting to dabble in small party catering and was wondering if there is a formula for figuring out how to price a particular catering job? Thanks for any help anyone could give.

Looking for some testimonials from people who have Shun knives and how they rate next to some of the other popular brands. I own Wusthof, Henckels, and Global knives and was thinking about buying a Shun. How do they Compare? Any info would be appreciated. Thanks

Its freshwater prawn harvesting season here in Kentucky. Although they are kinda expensive, they are great. After separating the heads from the tail meat, I made a big pot of rich shrimp stock. I plan on freezing it for future use. All the recipes Ive ever read say freeze for up to 3 months...

I'm getting a lot on this topic on another board. Click the link if interested. Sorry Sgt. Pepper - link was removed - please feel free to post here and chat with us but the rules plainly state no links to other sites, sorry :-( I'd have a hard time making a roux in the microwave too - it's...

As a Kentucky born-and-bred "Cajun wannabe", I've been cooking Cajun food for 10 years or longer now. I've read many books about Cajun cooking, studied it in somewhat great detail, and have become quite good at cooking Cajun dishes (at least that's what they tell me). Anyway, I make my roux...

Hey GB...I posted this on another board and got one good reply so far. Click on the link and it should take you there. http://cheftalkcafe.com/forums/showthread.php?t=13116

I have a whetstone I sharpen my knives with. While browsing around I noticed the Diamond Stones. Whats the word on these stones. Are they better, not as good as or about the same as a whetstone? :D

Ive read many sources now that tell me larger shrimp should definitely be deveined as well as shrimp that are cooked out of shell, as in gumbo or jambalaya. I'm hoping a New Orleans native or someone knowledgable on this subject can give me some help. I'm planning a shrimp boil, with a medium...