Trying to figure out whether the ceramic bladed knives are worth it? Seems like Kyocera is the bigger brand that makes em.
ANy ideas or preferences about these?
They are very nice and sharp as hell but you have to be careful because you can chip the blade. Do not ever try to cut bone with one and do not use any type of stone or other hard cutting board. Personally I don’t see the need for one although they are pretty cool.
Not any ceramic ones at this site but there are some incredible chefs knives.
But not one with croissants. If I don’t make something tasty for breakfast on christmas, my mom’s gonna make me eat frozen quiche. Oh, and she’s vegetarian.
Just mix in some Grand Marnier with your egg mixture and cook just like regular french toast. Perhaps make up an orange glaze with some frozen OJ concentrate with some brandy or other liqueur mixed in.
I ended up filling a casserole with sliced french bread, then mixing up 6 egg yolks, about 2 cups of milk, 1/4 cup of gran marnier, and a cup of orange juice. Then I made an orange juice reduction and whipped it into some cream with a little sugar and gran marnier. It was epic.
I honestly have no idea what my style is. I call it Surf Food because most of my influences come from the various places I have visited on surf trips. Lots of Central American and Caribbean flavors. I try to make dishes with a lot of flavor but still good for you. Heart Healthy, Stoner Approved. So if you made a New Years resolution to eat healthier, I have a ton of recipes like this.
My signature dishes are usually fish with some sort of homemade salsa. Last night I made a variation that ended up being really good so here goes.
i’ve never had this problem before. but the last two times i’ve made cheese sauce, it curdled. i was more upset about the second one, it was for christmas dinner… the first christmas dinner i’ve ever made.
any suggestions?
the reason why a lot of sauces break is because you either aren’t using it right away (like butter sauces) or the high heat that you’ve put it on (like Alfredo sauce).
If you’re keeping it warm, put it on a lower temp, and stir it every once in a while. I don’t know what type of thickening agent you’re using, but try making a roux. They hold sauces a lot better in my experience and you can always make enough roux and keep it out at room temp until you need it. That, and they don’t go bad!
I’ve been running a moonshine still and making vodka at home for a couple years now. I used to run a batch every other week, and the output was enough for 11 fifths of pretty good vodka that I turned into panty-melting infusions. I don’t even know how many recipes I have in my head. Once every couple months I’ll make a batch now and I spend money on good ingredients with a nice product in mind.
Everybody remembers my peppermint schnapps from last Christmas and the Thanksgiving special edition coffee-spiker I made this year. Good stuff.
I just bottled a six malt amber and am working on my own amber ale using some rye grains.
I do.
I have a wheat that I am going to be bottling in the next couple of days. I was actually just thinking about what to buy next.
I have a vanilla porter in primary right now(boiled on thursday) and I have an amber that’s bottle conditioning.
I’m gonna get a kolsch going in about a week for a lawnmower beer, followed by a citrusweizen, and another go-round of american red.
I went cosmic bowling with Doug Friday night for Eric’s Birthday. Martina and Marie were also there. I got a 79, which I thought was bad till a seen Martina’s and Marie’s score in the 30′s and 40′s. Doug let me win in the second game though because he went from a 136 to a 49 but he keeps denying it saying he had a ‘weak arm.’ It wasn’t till like 1:30 till we left. Then Eric, Doug and I went driving around. We went to Hannaford and the Guilderland High School. At the school we stood there for like 10 minutes and talked about ghosts and people that died there. Then on the way out Doug and I were saying things like is that one (ghost), no its just a dog. Finally he told us to shut up or he’ll put his high beams on 
. Doug kept telling Eric there were a lot of cops on the roads we were traveling on so every car we seen Eric was asking if it was a cop haha.
We went to the mall Saturday. I got this pink purse with these rhinestones on the front for Prom. I also got this white/silver shawl for my purple dress. Plus I got 2 necklaces. We ate out at Frienldly’s for our 9-month anniversary. Plus we went to go see National Lampoon’s Van Wilder. It was a good movie; the guy that played Van had cute eyes. I hate the Crossgates though because we can’t bring our shopping bags into the theater. We have to put all our stuff in our pockets or wear/carry it in.
I talked to my mom on the phone last Wednesday. She works at Friendly’s in Rotterdam Mall now, that’s where she was calling from. She said she was moving to another country to live in a small apartment or trailer. She also kept say she needed a place to put her stuff and asking if Doug could take it. Then she said she would call him in the morning and ask, she never did though. But on Thursday night she called at 11:40 saying she would call when she was coming up to drop her stuff off and that she talked it over with me! But then this weekend while I was at Doug’s my dad said she showed up here. My dad said she doesn’t have any more teeth. I haven’t seen her since Christmas.
My dad put me on the list to work at Diary Frost since I wasn’t with him when he first seen it open.
I got burnt on my shoulders and arms for today and yesterday. I don?t have to be outside for very long though. I hope a tan though. It’s going to be 86 degrees tomorrow.
I work both Saturday and Sunday this weekend. That’s a lot for me. I hope Sunday is counted as part of this week though.
I ran the mile last Friday. They gave me a 12 .
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Maggy says: Thanks! AWESOME boxed mix brownies
477 days ago
alexandra says: i am very new to this site. i would love to get that recipe for the fire cracker wings. ...
1150 days ago
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