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I made the same decision recently. Part of my decision was based on the kind of steel used. My logic may be flawed but it worked for me and Im happy with the results. The Santoku is a japanese blade. It was designed in japan and has been made in japan for many years (with japanese steel)...

I cut off a bit of mint and hung it upside down in my shed. I was amazed to see that it dried in less than a day. I was expecting it to take much longer.

did you know that the monsoons will be here soon?

rocky road White or Dark chocolate?

so, what exactly is a smoke ring? Is that the depth that the smokiness penetrates the meat before you start hitting the unsmoked portion?

I have a pretty good patch of mint in the back yard that I need to start clipping and drying. can anyone tell me what I need to do to get it all dried up nice. Also, is dried mint good for much other than delicious mint tea?

My wife and I found this recipe in a "quick cooking" magazine. We made it twice and loved it both times. Bacon Tomato Grilled Cheese 8 slices sourdough bread 4 slices mozzarella cheese 2 large tomatoes, sliced 8 bacon strips, cooked 4 tablespoons sour cream 4 tablespoons finely chopped...

I use a weber kettle style charcoal grill. Can't beat charcoal for the flavor.

I spent some time in Bolivia. There are many, many odd dishes served in foreign countries, Bolivia included. One of the strangest in Bolivia is a dish called Rostro Asado (baked face is the translation if I recall correctly) Here's a quote from a tourism web site, "Rostro Asado, which is a...

What are traditional tamale toppings? My wife and I tend to use sour cream and salsa but that's nowhere near authentic or traditional.

I'm curious what herbs can be grown indoors, year around, possibly on a window sill?

I tried this recipe but never was able to get the sauce to thicken. I eventually added double the parm. cheese in an attempt to thicken it but that didn't work either. The only variations from the recipe were that my butter was unsalted ( i added my own salt manually) and my cream was labeled...

mrsdove and I experienced this same thing a few months ago. We always had a cheap set of knives with lots of pieces. At some point we decided that we wanted to get some nice knives but didn't want to spend big bucks on the knives that we would never use. It was also an effort to de-clutter...

Those recipes sounds mouthwatering! Thanks so far everyone!

I'm curious to try a piece of this stuff that everyone raves about. What is the most versatile piece to begin with as a test run?

Hmm, my peppermint is really florishing this year. Perhaps I'll experiement a bit.

My wife and I LOVE those things. Discovered them a few years ago in New York. We always saute them first but we vary on whether we cook them with onions or with cream of mushroom soup. Both are very good.

Still a bit away. June 26th. I'm leaning towards a nice salt shaker/pepper grinder combo and a tool caddy for the kitchen. Both things that she's been wanting for a long, long time.

Just wanted to ask if this kind of post would be appropriate or not. Not even sure if there are many people who do stuff like this but I would consider gardening and growing of food to be very cooking related. 1: questions about gardening 2: questions about growing sprouts (not "really"...

About 3 months ago I realized that I had been living in ignorance my entire life. I had been blindly buying big bags that said "sugar" on the front assuming that they were actually "sugar" (from the sugarcane plant) that many of us think about when we hear the word sugar. My epiphany came...

For curiosities sake, here's a picture of my dear hippie dad. He's a rastafarian, built his home with his own hands and lives 100% off the land, raising all his food (meat, fruit, and veggies).

Every member of my family drinks 1 gallon of milk a day. The fat content depends on caloric requirements and taste (for me). My son (3 years old) drinks 2% because he needs more calories and doesn't eat much meat. I drink 1% because the skim tastes like water to me. My wife drinks skim...

I thought it might be wise to post a bit about myself since there appears to be another user with a similar username to myself. I thought I would explain a bunch to dispell the idea that we are related. I'm a 30 year old man. My parents were (and still are) hippies in the most extreme form...

At the moment I can say that the mix was a mostly white powder with flecks of green herbs in it. I presume it had parmesean, garlic or onion, parsley, salt and probably some other things in it.

I'm looking for a tasty alfredo. I'll give this a try.