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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.

I try, try, try to avoid fast food, but sometimes McDonalds is the only place that's open. I try not to think too much about what I'm eating, though. I like Sonic, and Steak n' Shake a lot, but mostly for the drinks and milkshakes!

I'm staying with my dad and step mother for Thanksgiving. All the rest of the attendees will be my step mother's family... it is going to be awkward, and I'm afraid I'll screw up my stuffing. I didn't bring enough medication for this!!

Hi all, I'm at my parents' house for Thanksgiving, and I'm making them cornbread stuffing with apples and sausage as a side (Here's the recipe). They got all the ingredients for me.. however... instead of buying a cornbread for me to crumble for the stuffing, the bought me two boxes of Stove...

Thanks, Michael. I was thinking a cheddar would work best. I'm not sure the "level" of smokiness.. it was processed at a local butcher. I'm sure it's something close to "average" LOL

Hi everyone, A co-worker of mine gave me three venison summer sausages to take with me on a camping/canoe trip this weekend. I was going to slice them all up and eat them with cheese on crackers. I'm looking for recommendations on what kind of cheese would compliment the venison best, or...

Thanks for the info! I'll look into that.

Hi everyone. I'm a chef at a brick oven pizza and pasta place that just opened up last week. Among our pizza toppings are Italian sausage, onions, and caramelized onions. We prep large quantities of these things at a time. Right now I usually start with the onions and mushrooms, and have two...

0 Zero. I do have a microwave on it's on cart to the side, but my counter is bare except for the soap and sponge sitting on the sink. I'm sort of OCD about the kitchen, so I keep the appliances in the cabinets below the counter. I have a toaster, food processor, mixer, and a rice cooker...

There is no place around here to get duck or lamb! It's shocking. I've looked high and low. I could get a whole duck, but I really just want the legs. :innocent: As for cheese, there's a cheese shop pretty nearby, however I think they mostly have Cheddar, Swiss, Wisconsin cheeses, etc...

Hello fellow culinarians! I'm from a small-ish town in Missouri, and I love to cook, so I guess I'm in the right place. I work as a sous chef in a brand spankin' new brick oven pizza & pasta restaurant. I've been cooking as a hobby for about 4 years now, and I'm exploring it as a possible...