Kitchen Tools - Page 19

i've got a polyscience thath i use with a big cambro box. works perfect (the few times i use it). i've also used the ice chest technique and it works amazingly well, as long as you're using things that will be done within an hour or so. if i hadn't gotten the ps for a story i was working on, the few times i do sous-vide, i'd be using the ice chest.

Just ordered the SideKIC from Amazon. Hope it meets expectations.

Really? I thought that thing had been unavailable for months due to quality issues.

My number one kitchen tool now is an 8 inch ceramic sharpening rod (not a steel). I completely suck with a stone, but the rod (which I threw into the shopping cart as an afterthought) ended up being the best, easiest to use sharpener ever. 20 or 30 seconds on my cheap ass Walmart Santoku, and it's now going through pineapples like no one's business again.

Speaking of which, are pineapples already considered too hard (like pumpkin) for Japanese knifes? What about beets/radishes? (disclaimer: the latter question is the serious one -- the former was just meant as a transition)
Edited by b1os - 2/7/13 at 9:06am

Being the rube that I am, I can't really answer that heh.

Just don't cut through bones and you will be fine.

I have (and love) my Swedish Mora for cutting bone


High carbon blade whose tang goes down 3/4 of the handle for 10 bucks? Can't beat it.

Well, the SideKIC died on the first use. They're sending a replacement.

Finally decided to get a rice cooker. Just picked up a Zojirushi NSCZZ18:


http://www.zojirushi.com/products/nszcc

I'd like to pick up a chamber vac- any opinions on the VacMaster VP112 (it comes in around $500)? Or would it be more wise to spring for something like the VP210C?

Will your next post be, "where can I get 500 g of live spanish baby eels?" I hope so. I hope so, bro.

Do those involve a Frechon recipe? I haven't even cooked anything from that book yet.

Hahaha no