Quote:Originally Posted by SField I had the great misfortune of being at one of these jerk off food and wine events full of bloggers and people who somehow found a job writing about food, and it's amazing how many of these dumpy...
Quote:Originally Posted by b1os What's the general opinion of Global knifes?
For me they worked very well. I have the GS 7(4" Paring), GS 14(Serrated), GS 38 (31/2 Paring), GSF 17 (Bird Paring) G4 (Gyuto), G5 (Veg) G 29 (Meat and...
Quote:Originally Posted by Douglas Holy crap, I think I just had an allergic reaction to red wine.
Background: I have known sinus issues and many allergies; nearly all are related to pollens, cats and dogs, etc. I take meds daily...
Whirlpool has an "Ambassador Program" just find someone in the company who can hook you up and the prices are pretty solid. You can probably move up a level in quality with the savings.
Quote:Originally Posted by Rambo Browning isn't of utmost importance to me. Honestly. I was just attempting to incorporate it into the cooking method at hand by changing around the temp/arrangement/etc. Basically, I just need...
Quote:Originally Posted by Rambo Interesting. Why not a consistent temp throughout? I assume the drop in temp is to keep the tops from burning. Would flipping them midway and draining off the juice/fat alleviate that?
Question on...
