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Yes it is available for lefties The Damascus on shun knives is a tougher more stain resistant steel on the outside with the more edge retaining vg-10 steel making up the core that's actually sharpened.

Seki city is one of the blade steel meccas. Vg-10 comes from Seki city and is one of the best knife steels out there for those of us who can't afford zdp189 steel. Here's a commercial Alton brown made for Shun knives http://video.google.com/googleplayer.swf?docId=-2611989298700188336&hl=en

Are you using bacon lardon or salt-pork lardon? Lardon is just the matchstich shaped cut, no?

That's some pricey fat.

I love Good eats, Alton gives you the why behind cooking and understanding why things work is so much more important than collecting large numbers of recipies. My wife likes Paula Deen and Rachael Ray but they drive me crazy with their terrrible hand washing techniques. I have a hard time...

I leave my heavy cast iron grill pan in the bottom rack of the oven as a heat sink to even out my oven temp.

Judging from the names of saucier and Windsor they are french and english answers to the same issue of reduction sauce making.

informed choices are better choices Of course you don't, but if you currently have a blade with the combination of steel charactaristics you enjoy such as edge retention, corosion resistance, toughness, ease of resharpening, even edge geometry is determined to a major extent by the steel...

This is the one!

I ordered a 4 1/2 quart soup pot today off Amazon. It was between this or the mario batali for 30 bucks less and I figured for 30 bucks I'll go for the more established name and warrantee. Nobody ever seems disappointed with Le creuset so I'm pretty excited.

Are you sauteing or pan frying?

wash your hands properly! ok, I just grabbed my serve save book (fourth edition) page 8-15, I was being more conservative than I thought, they list it as 135 to 70F within two hours and then from 70 to 41 F in the next four hours, a two stage process of two hours plus four hours. Just goes to...

One hour to get from 140 to 70. Two additional hours to get from 70 to 41 for three hours total.

food is science! Well, I dunno about urban myth, it's still taught in servesafe training. Still, if you've got data that debunks this I'd like to see it. With verifiable and repeatable data ANSI would probably update their next textbook! That's engaged cooking! Have you put hot stock or other...

I think they might be called blast chillers not chill blasters, you can see them on "iron chef"; restaurant style fridges with super cold/super fast cooling. I'm sure there's restaurant supply websites you can google that'll describe it better

Yup, till then it's good for service all day. Water based liquid does hold heat a long while, that's why a blast chiller or water bath is so important before putting hot food in the fridge.

According to ANSI you have one hour to get hot food below 70 degrees and an additional 3 hours to get the food below 41 degrees F for a total of four hours in the danger zone. Hot food should never be put into a refridgerator as fridges aren't designed to lower food and the thermal imballance...

ditto for the 8 quart disk bottom, well worth the money.

I find cutco knives good for learning what one doesn't want in a knife. Mediocre steel and goofy edge bevels that can only be resharpened at the factory (at the owners expence) make for a knife that's only suitable for people who don't want to critically think about what makes for good kitchen...

For sharpening the best on the market is the Spyderco sharpmaker; it's easier to use than the lansky system and the stones won't wear out, also, it doesn't need any oil. I've been using mine for three years now and my knives are so sharp I can toss a silk scarf in the air and the scarf will cut...

The enamel looks good and heavy but those handles!:ohmy: I'd surely drop it trying to hold onto those handles.

Hmmm, interesting! I'm cooking beef Bourguingnon although I also have coq au vin recipes that call for either.

I have differant recipies for the same dish callong for lardons of salt pork and others calling for lardons of slab bacon, is it the same piece of pork with differant names?

Grooved steels are a bit harsher than plain steels. Both will true an edge fine but a grooved one will wear the edge faster needing true re-sharpening faster than a smooth one.

Ok, having braised oxtails in chianti I see now that the meat does just sluff off the bones.:cool: Wow those ox tails are intensely beefy!