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I didn't refuse his opinion. I refused his fact. The fact is that Japanese knives outperform forged Euro knives because of their thin hard blades. I can prove my position and have proven it to the Wusthof rep that calls on my company. It is fine to prefer forged Euro knives to Japanese...

I appreciate the insult. It didn't change my mind, though.

I didn't say they were not good. I said they are inferior to Japanese knives.

Trust me. I've been in the knife business for 26 years and have used every brand of kitchen knife available. I'm a master at knife skills and knife sharpening. I can only assume you haven't tried light knives with thin hard blades. You should. You may sell all your Wusthof like I did.

Bay is a very popular herb. I use it often.

No doubt about that. Knives need maintenance.

Where do you keep your air fryer? At the store from which I never bought it.

They mean exactly what I know they do A victorinox knife has one of the two magical characteristics which is a thin blade. It is missing the hardness part, however. The reason Victorinox knives are so popular other than their price is that they cut better than knives with thicker blades...

I will try to respond tomorrow. We are having some problems here at the moment.

You are welcome to come to my kitchen and I will demonstrate it for you. It is absolutely objective. Sorry. I do knives for a living and have for the past 26 years. Come ahead. I'll provide some useful training while you are here.

I disagree with all of that. The Mac knives, properly sharpened, will outcut anything made by Wushof. Just plain fact. In Japan, knives get a quick sharpening. It wouldn't occur to a Japanese cutler to know how a customer wants the knife sharpened. It is up to the customer to do the initial...

And I sold all of my Wusthof since they are inferior to the Japanese knives.

They are making a fuss because they are in jeopardy of losing their jobs.

Whichever appeals to you.

I don't know. I don't make fried wings. The internet should provide a plethora of options.

Do what I do. Start with somebody's recipe. Cook it and eat it. If it doesn't make the grade adapt it to what you want. With enough tweaks you should be able to arrive at a satisfactory solution. Once it is dialed, you can repeat it every time you decide to cook it.

I understand. The chef was not a physicist. But the reason to start with cold water is common and I explained the reason.

No traditions from me. I doubt we have eaten the same thing twice on independence day. Yesterday was soup making day to stock the freezer. I made a batch of French Onion soup and a batch of Minestrone. Nothing American at all. We had a serving of the onion soup with ciabatta and gruyere...

Cold water is recommended for cooking not because it boils faster (it doesn't) but because it hasn't been through a water heater. I think it is overly fussy to worry about how hot water will affect the taste of what you boil but there you have it.

No. It is available readily in our supermarket and works well for the purpose.

I like word etymology so I'll share the etymology of dandelion. It it is an anglification of the French term dent de leon which means lions' tooth. The French term derives from the sharp tooth shaped leaves of the flower.

It can be anything you like. That is the beauty of cooking.

Olive oil isn't a very good choice for frying because it has a lower smoke point than other vegetable oils. Also it is many times more expensive. Also it loses most of its flavor in the process. I use olive oil blends for low temp sautes but I would never think of using it for true frying...

The flatbread I buy for pizzas is naan in fact. Therein lies the confusion.

I disagree with the wikipedia article. A scimitar has always referred to a medieval sword. A cimeter has always referred to a butcher knife. Obviously people have been substituting the term scimitar for the butcher knife for a long time but it is still incorrect. There are those that favor a...