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Well I got my EP in, and I started working on a cheap very thin Chicago Cutlery 5" Santoku. I wanted to try out a 15/20 double bevel, so I set to work on the 15 deg. back bevel. Try as I might, I never felt any noticeable burr on the edge. It's sharp enough to cut paper right now, but I haven't...

I want to get some of these plates that I can use under the broiler. Do they have a name that I can search for online?

I am making Buffalo Chicken Wings by deep frying, then tossing them in Frank's Hot Sauce and melted butter. My question is would it be beneficial to dredge the wings in flour before I fry them?

YouTube - IT'S PEOPLE!

Wow! This has to be the simplest, best litter box on the market. To clean it you just roll it upside down, roll it back, and the clumps all go into a tray that you just pull out. I got some of The World's Best Cat Litter, which is a corn based clumping cat litter. It works great, and can be...

I keep bouncing back and forth between a Chef's Choice 1520 (for European and Asian knives) and an Edgepro Apex. I don't plan to make a hobby of knife sharpening, but I want some versatility, and I want a sharp edge. Anything I should know to push me in one direction or another?

Is this the forum for food recalls? If not just move this thread... Salmonella prompts peanut butter recall in Ohio - Yahoo! News

I'm fighting a nasty spyware problem with my browser. I hope to fix it tonight, but we'll see...

I have a few recipes for vanilla ice cream that include eggs or yolks. One of the recipes doesn't call for cooking the egg mixture, but says to put it in the ice cream maker right away. Food safety issues aside, what differences should I expect between a cooked custard style ice cream, and one...

My last message notification was at 2:00 this afternoon... Is anyone else having this problem?

My wife got a knife set from her boss for Christmas, but I don't know what brand it is. All the knives and the block have WP in script printed on them. Does anybody know what brand these are?

I have a pound of bay scallops, and I'm probably going to the store today. Any suggestions?

I was thinking about buying half a cow from the local farm/market. Is $2.40/lb. a fair price? The ad says that it includes all normal processing... BTW, it's Angus beef...

I'm making blackened salmon tonight, but I'm having trouble deciding on a side dish. I'm probably going to steam some broccoli, and I figure I could make some kind of starch dish. I have lots of staple ingredients, but nothing too exotic. Anybody have some suggestions?

I love this site!!! :clap:

Hi, I'm making spaghetti carbonara tonight, and I noticed that a lot of recipes call for dry white wine. I'm wondering if it would be alright to sub dry vermouth for the wine...

I just got a fancy new toaster oven, and I was thinking about roasting a mess of garlic heads in it. Can the roasted garlic be frozen afterward?

Ok, there is a restaurant in town that makes their own French fries. They are soft (almost soggy), and almost brown in color. They look terrible, but they are absolutely delicious. Does anyone know how to make these non-crispy French fries? I have an electronic deep frier, so I can experiment...

I'm in the market for a new durable cutting board, and I'm a bit overwhelmed by the selection that's out there. Is there any consensus about material (wood, bamboo, plastic). Weight is not an issue, nor is difficulty in cleaning. I'd like to keep the cost under $100... Thanks for the...

Hi! I just signed up, and I'm glad to find such a vibrant forum dedicated to cooking. :chef: I have never worked in the food service industry, but I've been cooking at home for many years, but only taking it seriously every once in a while. My wife and I have recently decided to make a...