dem beats

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! One thing to remember is cooking seperately like we do also ensures a bit more even done ness and a little less time. If you do it in a big baking dish it's basically like one freak nasty large baking potato. I like the crunchy bubble cheese on top but the liquid and doneness gets a little weird.

touche

and Duran is jacking TOPs

damn hop is slow and work is annoying today.

ended up... in the end... sentance structure > me

I shopped hard online. I ended up buying at the epicurian edge in the end.

This is a shot of the edge grind and the concave back of the blade on the deba. The hollowed out, or concave back side of the blade helps to make sure food doesn't stick to it when cutting. I think most single grind japanese knives have that feature.

This shot shows the thickness of the spines. It's the same knives just in reverse order.

left to right it's stamped wusthof(sucks), forged wusthof next to that(nice but I'm now spoiled), Yanagiba (amazing slicer, I thought it would be too long and now I want a longer one), Deba (half hatchet half razor blade).

Here are the knifes BTW. I forgot I took some picks.

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.

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.kitchenaria.com/tableware/oven-to-table/bean-pot-volcanic/kitchenware_1148.html It's simple cheese, cream, onion powder, black and white pepper and salt. I like yukon gold.

...well.... do you have time to get up and go when PWNing noobs? No I didn't think so.

The Deba is like a meat cleaver. It can crush/cut through smaller fish bones and chicken bones. Though I can't think of an aplication that I would want to chop up chicken bones. Either way I use it when I need to cut meat around bones or to whack at harder thick skinned vegis. The longer sashimi slicer I use for any softer protein without bones. It's long, but thicker along the spine than a normal american, german, or french. I will try to link you up later tonight. I cannot link from work. They are made out of different carbon steels from japan and hold an edge like nothing I have used in the kitchen. One is "blue" and one is "white" steel. They also both have only one side sharpened, "single grind" is the other term. Think of a chisel. They can get 10-20% sharper EASILY that way.

hole top!

i think the noise is a hole in my exhaust. I bet the CEL is my o2 sensor...... I don't think I have cats on my truck anyomre. I hope the hole isn't in the headers though.

That sounds like Jack. I wish I could play with him outside more. this rain slush ice makes it so he can't go out. He will get hurt bad playing ball. My fella is the runt of his litter at about 165-180 so he is smaller with TONS of energy for his squeeky ball. He won't put all his pays on the puppy scale so I don't know a true weight. I Couldn't imagine a better breed for my lifestyle though. We might get a female soon and then breed them. Jack has such a GREAT temperment and amazing structure and shape. He is calm 90% of the time but will get worked up if I want him too. Doesn't need much walking or playing time, though I wish he got more recently. He watches the house so well. NO ONE comes in without being introduced if he doesn't know them. Never bites though, always gentle with children.

pandora rick rolled me!

scheduled my CT for friday. nice and early. Need to be there at 6:45. And up by 5:00 chugging a berium shake.

I cannot imagine if you and I had to sit next to each other. The convorsation would be great. The comfort would be horrible.

great minds... Are you feeling better with that sore throat?

That's one heck of an engine price tag.

There was a survival show on Discovery where they explained something along the lines of right or left dominance. To correct that, take 1 step to the side for every 10 or so steps forward. LOL what if you sidestep the way that you are already circling towars? EPIC Lost

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.

Gnarly is good for the price to be sure. I picked some up for about 10 bucks once. Some sale. I have no idea costco's normal price but it was worth a taste.