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Try this one... 7.25" and great MAC quality. I don't own MAC knives but in my research they always come up highly recommended. Mac Utility Knife 7 1/4" - Chef Series on sale Free Shipping US48

Have you tried the global 8" chef? It's extremely light and easy to handle. It feels smaller than 8"

Small knives are great for cutting up fruit and other small tasks, but if you're going to learn how to really cook on one knife, it should be an 8" chef's knife. 6" is too small to be a versatile knife. After you master 8", you won't want to be going down. Eventually, you just might become a...

Slow-Grilled, with Sourdough and Comte cheese... yum! Sourdough Slow-Grilled Cheese Sandwhich | Learning to Eat

It's a gray wooden rack from Crate and Barrel. Link to C&B product page They have a couple of other variations of the same style. Thanks for the kind words... Kitchen is part of a new house we built a year ago... loving it! Just wishing I had a 36" rangetop... some day!

I've posted some pics and thoughts about the frying pan here: Demeyere 12″ Proline Frying Pan | Learning to Eat

Anyone else as addicted as I am? I have attempted to make a version of theirs at home. It uses white cheddar and a creamy sauce. Panera Style Macaroni and Cheese

Osso Bucco Osso Buco Recipe at Epicurious.com

Yes, you're right, but 8 hours would concentrate the flavor more and save freezer space, correct?

That's an interesting question. Putting aside quality (I think we can all agree that home made is superior quality) the cost is quite variable. Canned or boxed broth is cheapest, followed by what is being sold as "stock" which is usually about 50% more expensive. Making it at home, the costs...

I actually did a whole write up with photos here: Demeyere Cookware | Learning to Eat They are Belgian and the cost is, well, not cheap. It's a step up from all clad. But from what I have read on multiple forums, etc, worth every penny. I personally feel like they were worth it. Cooking...

Instead of salt, you can also try a few drops of vinegar. (for general seasoning, dunno about omelets.)

For beef, veal or chicken stock, I think about 6-8 hours is good, plus time to make demi glace afterward of course!

I got the hang of it. I liked the end result.

You don't boil it in order to peel it... the point is, you can boil it (to cook it) and then peel it after cooking easily. I do this with whole batches of potatoes and it saves a ton of time. Assuming you want to boil the potatoes in the first place, this is the way to go.

Flank steak is a nice one, marinate it for at least 24 hours first in something good.

Make a burger, but top it with chipotle mayo and crispy deep fried jalepeno slices.

It's gotta be creme brulee?

For me, it's simple: High heat - vegetable oil Low heat - olive oil Raw - extra virgin olive oil Fries - peanut oil

Honestly the paste has worked so well and it makes it so quick. I am glad I tried the various "from scratch" recipes, however... I learned what really makes curry taste like curry.

I did end up getting the Demeyere Atlantis saute pan, conical sauteuse and proline frying pan. I love the stuff.

I would brown the tenderloins (perhaps with garlic confit and bacon tied between them), then roast them until just barely done, make the drippings in the pan into a delicious pan sauce.

It tastes good on a steak sandwich, that's for sure.

I'm still working on perfecting calamari. I can't seem to get it well-coated with flour like you see at the restaurants. If you have been to Carabba's or similar you will know what I mean. It usually looks almost battered, and there is substantial (but very crispy) coating. Simply dredging...

I agree. Cream should be added at the end to enrich the dish, not cooked into the dish over time.