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Hi! I have those and one chef knife by Globalknife, which is actually great. But what other knives are good? For me the big issue is the handle and the balance too and there are so many lines meant for home usage which I think to be simply wrong and bad designed! Other interesting brands?

It's a beauty! Money we'll spent! I own a few victorinox knives and they are great. This chef knife has a large blade which is great because fingers are more easily protected: the knuckles keep it away from the finger tips and the blade is easily kept vertical. Bravo! Great choice :)

It always depends on what you want to obtain. Different techniques allow to get different shapes and textures. Also weaker flours go better with less kneaded doughs instead flours like the Manitoba (Canadian flour) need longer kneading and longer rising time.

That's brilliant! Bravo! :)

Hi! I had a look on the internet: that brand isn't available here in UK. Looks like the protein % is not specified. Although they talk about Proteins: 4g... That's what I see on the screen. There are no other hints. I'm just guessing here, but commonly a bread flour in supermarkets are medium...

The gluten is formed by just adding liquid to the flour: adenine and glutenin in combine into the gluten. Kneading the dough forms and strengthen the gluten-net. The better the bet is developed, the better the bread will rise. The net will form the bubbles which will swell up for the expansion...

Yes in those case the more u get to know the better. This also means you do not want to depend on the doctors' decisions and you don't surrender to them. I believe self awareness is a key in that case and I indirectly had experience if it. But in the case of a anti depressive drug or a sleeping...

Personally I don't like that system, especially for some heavy drugs: they shouldn't be commercialised like if they were candies...

... Erm... Coffee enemas? Really? Don't know what would make me more nervous: the coffee or the emema? ???

Well, I hope I'm not too late and if I am, I hope your date went well ... :-) for potatoes I'd slice them in thin rolls and fry the slowly on a fan with olive oil "suited garlic" and rosemary. Simplicity in itself... But so tasty! And goes perfectly together with the chicken. Also, u can do it...

I have friends over and since it's nice and chill (not freakishly cold... chill) I will make "fegato alla veneziana" and loose polenta: chicken liver with tons of sweet onion and a slash of red chianti and polenta is made with self ground maize ... It would be perfect for a cold day like yours...

Safe? Yes... Good? No! Hi! Marco here. Browning correctly will give taste to the meat: the Maillard's reaction combines amino acids and sugars when the meat is exposed to temperatures between 140-180° (see http://en.m.wikipedia.org/wiki/Maillard_reaction). Seedling the meat at that temperature...