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Worst thing that's happened to me was last year at school. I was boiling water for Cup Noodles (I don't wanna hear it!)....and I went to grab the pot. My hand slipped and I dropped it back on the burner and the water splattered all over me. I wasn't wearing a shirt.

First few weeks of school and have a few things that I want to get onto the table before they start to go bad/want to use food I bought in bulk. -Assorted hot peppers -Lemons -Green/red peppers -Potatoes (LOTS of potatoes) -Rice (LOTS of rice) Any ideas? I have the rest of the ingredients a...

I was kidding with the "try at home" comment.... The problem with playing Russian Roulette is there is a 1/6 chance of dying. I'm not sure it's that high with fugu. :lol:

Thanks for the replies. I heard that trace amounts of the toxin are in the flesh and make your lips tingle (but nothing more) when you eat it. Is there any truth to this? Can I prepare some at home? :D

I've heard that the longer you let it simmer on low heat, the more the flavors blend and the richer it tastes. Also, what I really like to do is make a decent sized portion and have sauce with both lunch and dinner. So if I make it at noon I'd like it to "last" until dinner, and hopefully get...

I'm an avid sushi nut (as in going to restaurants, for my life I couldn't make the stuff). I've tried everything within reason except for fugu. I'm dying to (no pun). Does anyone know of any good restaurants on the east coast (northeast/middle atlantic is closest) where I could get some? I'd...

I've been trying to get a really long simmer (6 hours+) on my San Marzano sauce, but after about 3, all the water boils out and I'm left with overly thick sauce. I've tried adding water but it doesn't "mix" well, and I end up with water and tomatos. Do I cover it? What do you guys do?

When you sharpen your knife, what equipment/technique are you using? I'm kind of new to the sharpening myself thing, and now that my Hattori showed up at school (but im at home now :( ), I should probably get good at this.

Okay, shoot. I sit here with a Shun Elite in one hand and a Global in the other. ....And a Hattori FH in the mail. 1) I am a financial idiot. :P 2) See number one. If anyone needs a Global or Shun Elite chef's knife, hahha, PM me. :D

Enough talk,

GB I think you're going to be the one that makes me finally get this knife. Once I get my Global sold (and I'm thinking the Shun as well) I'll probably skip the Kanetsune and just get this one. Can't wait for you to get yours!

You need to take copious amounts of close up pictures.

Yeah it's not such a bad thing that I'm going through a couple knives to find the right one. At this quality it should last the better part of forever if I take care of it. Just messing around with my camera phone and Youtube. I tried to illustrate how the knife feels...

Another update... So I had a gift card and coupon to BB&B. Got the Global (and the paring knife for like $80). Holy smokes is this sharp. I didn't so much have to cut carrots as just THINK about cutting carrots and I had nice thin slices before me. But the ergonomics suck. I find the handle...

Alright, I'll try both! Calm down guys :D

Nice. Thanks guys. :D

Anyone have a good recipe for pancake mix from scratch? I just can't seem to get mine right. They mostly cook too much on the outside and not enough on the inside (no matter how low on the heat I go), or taste funny. I'm sick of throwing out botched mixes. What do you guys do?

I'm not really into canning foods, more like keeping fresh herbs fresh for longer; storing sauces, raw ingredients, chicken stock, lemon and garlic; and leftovers. Obviously I can't stuff pasta or chicken into a jar, so I'd need some sort of tupperware-shaped container. I know Pyrex makes a...

Buying a kitchen for college. Am I better off getting mason jars instead of tupperware? I saw a bunch at WalMart for $5 for a case, in a bunch of sizes. I plan on making a few homemade things (balsamic reduction, sauces, etc) as well as storing leftovers. Kind of new to this. What do you guys use?

I'm looking for a wooden knife bar with the magnets NOT exposed to the blades. Something like this: Anyone know where I can get one fairly cheap? Thanks

(for some reason I can't edit my posts) Okay, well I won the Shun Elite for a grand total of $130. Not too bad. Now, if the ergonomics are good, would it still be worth trying out a Kanetsune (and saving some scrill) or Hattori HD? Would I appreciate the performance of the blade better? Thanks

Hahah I like the girl analogy. What's that Hattori HD like? Ok, so here's what I'm going to do. The Shun is on ebay right now with 6 hours left. My max bid is $136.52. I wouldn't mind winning it, but if someone else wants it, well, maybe I can retract my bid if someone else really wants it. I...

Can you elaborate on the shelf life?

Good point on finding more things to use lemon in. Guess I'll stick with actual lemons. Thanks for the replies.

I like to do a lot of high temperature cooking (sauteing, searing) and have always used margarine because it had a higher smoke point than butter with (IM numb palate's O) the same taste. After reading it up on it, I really can't use it anymore. But obviously when I saute with butter, it burns...