Posts by HitMan009

Quote: Originally Posted by Trompe le Monde Ruth's Chris uses an 1800* salamander and the steaks come out awesome. No, burnt meat is not favor, it's carbon! Heat above 300 and below 500 creates the Maillard...

Where are you located?

Quote: Originally Posted by SField Well basting with butter in a pan isn't exactly a recipe as much as it's common sense. Butter makes everything better!

Quote: Originally Posted by NewYorkRanger Ercoles in Brooklyn does CTM...but the house fabrics he keeps in store are not much more How much does Ercoles charge? I have read he is probably the best...

Quote: Originally Posted by TGPlastic Consider too that your iron skillet is very porous. It actually holds oil and other particles from previouly cooked dishes. That's why you don't wash it with soap. You wanna...

Quote: Originally Posted by GrillinFool And as bad as the damage seems it could be worse. Had a Halloween party at my place and someone accidentally tossed my Shun Santoku in the trash. Gone. My fave knife of my 5...

Quote: Originally Posted by Dmax I mostly agree with you but very few people finish their edges to finer than 1000 grit equivalent and for everyone else a ceramic rod makes for an improvement over the standard...

I would avoid aluminum pans. Even though there was science floating around saying excess aluminum causes Alzheimer's disease that was been disproven, I would say that since it's a mineral that our body doesn't need, it's best to avoid...

I recommend this for that little knife freak in all of us. Hone the blade to a mirror shine with a high grit count waterstone. Then 0.5-1" down from the tip of the knife, run a ceramic steel for 1-1.5 inches to create bigger...

Quote: Originally Posted by HORNS I really don't see what the big deal is with micro serrations in the blade. I've been under the impression, for years now - from many sources that I've read and been told, that these...