j-roadtatts

Er'....its a gift for me, so I am trying not to be to picky. My logic is get the craptastic block set I have now replaced for everyday use. Then I will invest in my own 10+" Chefs knife for when I am in the kitchen. This will keep the kids off my knifes.

Happy Birthday!!

I will ask my wife. People FREAK for them. The real trick is to use the absolute most flavorfull cheese you can find. It allows you to use less cheese and then you have less oil. We regularly buy +$20/pound aged cheese. We serve them in individual ceramic dishes. It stays lava hot, and there is less oil. You can't find these in the US though. The presentation is practicle and impressive. I'm sure you could get it done with a soufle crock. http://www.kitchenar...nware_1148.html It's simple cheese, cream, onion powder, black and white pepper and salt. I like yukon gold. Thanks, I found a "good" sharp cheddar block cheese that I hope will be good for it. We shall see! Yummy!! Sharp cheddar, I wouldn't have it any other way. I have been adding scalloped carrots to everything lately, they might be good in the au gratin. Otherwise its definetly in the seasoning and cooking technique. I even put scalloped carrots in my chicken fajita's last night.

The upper leg meat was bigger than a hotdog. I had never seen king crab this big. One leg filled me up. Lord.... I need at LEAST a cluster. Crab doesn't fill me for anything. You definelty wouldn't be a cheap date.

Thanks for the pics. Sweet knifes!! I wonder how the one sided blades would work for a leftie? The W and I are both southpaws. I am very interested in the sashimi knife. How long is this one, and how much longer would you buy? Right now I am working with a super cheap block set. I generally use the 8" chef knife for protiens, and have started trying out the 7" santoku for veggies. I have to sharpen constantly. At this point I think the best thing to do is buy a decent block set, and then buy a few specialty knifes. I know you guys will discourage buying a set, but I think I should start by getting the knifes everybody in the house uses up to par first. I am sure this will only wary my ignorace and force me to buy a nicer personal knife or two. With that being said, I will find a decent block set that has forged blades and handles I like, and is in my price range. Then go from there. Long seems to be the motto for the workhorse knifes. Thanks again for the advice.

Looks like time to update the build log.lol. The Type r pods in the begining where my first fiberglass project, so counting the dash pods and 10s I am upto three sets under my belt. You will enjoy working with it also, just don't forget a box of latex gloves and a bag full of cheap 50 cent brushes. I loved Ed Roth's creations growing up and would call him a big influence in several mediums of art. Thanks for the props. People tell me I make things look easy. Crazy is good!! Thank You. Due to your location, you sir may get a better chance than most. I will hit you up next time I am in Phenix. If he sold tickets to hear this he could retire, soon. If he sold food and beer in the line, tomorrow. What shall I name my cross country tour? Video's would NOT do this system justice. Go get in the shower Stinky. You got me. Looks like its time to update.

The upper leg meat was bigger than a hotdog. I had never seen king crab this big. One leg filled me up.

Are you serious? Potato chedder butter milk a dash of flour salt and pepper or any other seasoning you want to add. I like onions in mine, but W and daughters don't.

Can you say king crab the size of a small childs arm!! Yummy!!

I am sure I am using the wrong knifes for the job, but must learn.

Man have I done research on this. Are you sure you like santoku knives more than a chefs knife. My 7"ers are insanely too small for what I need them to be. As for what makes a good one... It's all in the steele and how much care you want to give it. If you don't want to use it then imediately wash dry then oil it, go with wusthoff or shun. If your rough on your knived the german style will probably be a better buy. Holding them in your hand is the most important though. I have come to love the D shaped dowel on traditional japonese knives actually. I have a boning Deba and a Yanagiba(sashimi or slicing knife). I will be buying a japan made cheff knife (gyuto) next. I honestly don't know what knifes will suit me best, thats why I ask you guys. I definetly put comfort first. Then I am after something that will hold an edge. The W bought me a Henckels forged german santoku. It was the one that fit my big sausage fingers the best and was still affordable for the weekend chef. I see a chefs knife should be the next knife to invest in? What do you personally use the boning Deba and sashimi knife for? Same questions as below? What is your prefered meat triming knife? What is your Prefered veggie chopping knife?

More after something that feels good in the hand. Also tired of super cheap ones.

Oh wine, yummy!! I tryed some Peru Malbec last time I strayed. I enjoyed a few smoky centered wines lately, can't remember the names. One was a red Zinf also from Peru.

The W wants to buy me a new 7" santoku knife for xmas. I have no clue what makes a good knife, but can narrow down that she will probably buy it at Bed Bath and Beyond. My question is obviously for recommedations,peferably from BBB, but also what makes a good Santoku knife? Thanks in advance.

That thing would need its own half of the kitchen.lol

For most home stoves even a 12" is too big. Hell even with my Bluestar a 16" is too big. Anything larger completely defeats the purpose. The idea of wok'ing is to keep the food moving as the pan should really be close to red hot. And no I can't get mine that hot even with 22k BTU The Industrial aluminum ones I have are so big the live in my camper year round and only get used on the camp fire. I agree, who in the fuck needs a 96" wok.

Me to. Although they seem to be holding up better than I expected. But if they do break, I think the cost of a couple hindges is worth it. Speaking of door hindges, nothing could be worse than a 70's Camaro/Firebird.

Thanks Brother. I actually never posted any pics of the 12"s in my build log, only the 10"s. my build log got kinda long. I spent what free time I had this summer morphing the doors to withstand the 12"s. The doors are very solid and sound great, but they still need glassed and panited. A fresh biuld log will ensue apon completion. And a link to more photos if interested. http://www.soundsolutionsaudio.com/forum/index.php?app=gallery&module=user&user=10399&do=view_album&album=475&sort_key=idate&order_key=DESC&prune_key=*&st=0

Atleast its not monday.

Please do. Come enjoy the concert on wheels, AKA my FWD concert hall.

EPIC Sound Reprodution TOP

You should see ppl's face's when they see the 12"s in the doors.

i'm jealous of your spelling. I'm jealous of your front stage. Thank you!!! I fell like I am breaking the law every time I get in my ride!!! YES, music can sound that good!!!

As i said earlier, my Mom sold her resturant. She started giving me cases of T-bones, and beef tips, among other things. I am going to be stocked for awhile. Both my freezers are gonna be full soon!!! Not to mention the industrial sized pantry items.