Santoku knives are pretty damn cool.
I can handle the Oz Full Monty. I mean, not 'handle' handle.
Xander ,'Help'
The Crying of Natter 49
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
-t - Jan 05, 2007 10:28:22 am PST #469 of 10001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Sue - Jan 05, 2007 10:28:31 am PST #470 of 10001
hip deep in pie
Beth, my best knife is an IKEA knife, but it may just be that the rest need to be sharpened.
lisah - Jan 05, 2007 10:29:31 am PST #471 of 10001
Punishingly Intricate
I want a good knife! (and to know how to use it...)
Sean K - Jan 05, 2007 10:30:06 am PST #472 of 10001
You can't leave me to my own devices; my devices are Nap and Eat. -Zenkitty
A good knife is a thing of beauty.
Jessica - Jan 05, 2007 10:30:17 am PST #473 of 10001
If I want to become a cloud of bats, does each bat need a separate vaccination?
Get this! I cut off the bottom and peel by hand, baybee!
Yeah, that's more time and effort than I'm willing to spend peeling garlic. Smash, yank, done.
-t - Jan 05, 2007 10:31:50 am PST #474 of 10001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Ethan with the horns! Little superman rocker, so cute.
beth b - Jan 05, 2007 10:31:52 am PST #475 of 10001
oh joy! Oh Rapture ! I have a brain!
My IKEA knife need sharpening , but it is the first non serrated knife I've ever had that will slice a tomato with out crushing it. -- and the concept of even sized slices - it much less of an ideal, and closer to a reality.
Sean K - Jan 05, 2007 10:33:14 am PST #476 of 10001
You can't leave me to my own devices; my devices are Nap and Eat. -Zenkitty
I'm very attached to my talent for thin-slicing garlic. I'm trying to achieve a thinner-than-paper state of Nirvana. Smashing the garlic before hand disrupts that quest.
DavidS - Jan 05, 2007 10:33:22 am PST #477 of 10001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Garlic Lore!
Garlic's secret armory consists of more than 33 active sulfur-containing substances that do battle with enemies such as bacteria, viruses, and fungi. Some of the more familiar compounds are allicin, alliin, cycroalliin, and diallyldisulphide. Allicin, garlic's warrior against bacteria and inflammation, is also the culprit behind its offensive odor. Garlic's antibiotic effect is attributed to alliin, the sulfur-containing amino acid responsible for the manufacture of allicin.
Alexandra Hicks, food writer and avid gardener, reveals garlic's magic best:
"Simply stated, when a clove of garlic is cut or crushed, its extracellular membrane separates into sections. This enables an enzyme called allinase to come in contact and combine with the precursor or substrate alliin to form allicin, which contains the odoriferous constituent of garlic."
juliana - Jan 05, 2007 10:34:20 am PST #478 of 10001
I’d be lying if I didn’t say that I miss them all tonight…
I use the rubber tube thing-y to peel my garlic. V. nice.
I'm a big proponent of learning how to use a real chef's knife properly. It kills me watching JZ cutting up garlic with a little paring knife. You need the lever action of a big knife. You can chop, you can slice, you can smash, you can scoop - all in one exciting knife.
My favorite and most-used knife is my ulu. I get the chopping & dicing action with less movement required on my part.