What should I look for in a good, multi-purpose chef's knife?
Just wondering what people consider to be the best Cooks knifes you can get?
I've been to a couple of shops and a lot of people are saying that you can't go past the Japanese Knifes... Specifically Kikuichi. The one I have had 3 different places try and sell me is the Kikuichi Gold Elite Damascus Gyuto 210mm - http://www.chefknivestogo.com/kigoelsugy21.html
So what do people think? Is this a good knife? For the money is there better out there?
Possible Duplicate: How should I care for my knives? At home i have this knife: http://www.bedbathandbeyond.com/product.asp?SKU=11097073&RN=1038& I picked that one up several... if that sounds like an unrealistic expectation. So i have 2 questions: is that (or was it before i didn't maintain it correctly) a good knife? In searching here i saw victorinox suggested as a good value. Is the one i have worth keeping or should i purchase a new one? Does anyone know of a chain store (or local store in the LA area) that i can take it to to get it re-sharpened? And what should i be doing
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' or 250mL 'metric cup' (AU, and some regions of CA?) A cup of coffee or tea (when measuring electric kettles) may be based on 5 or 6 oz 'cups'. Always look for the volume in mL or L when buying... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US
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I don't know a whole lot about what makes an electric steamer a good steamer. I'm looking for recommendations for one where I'm hoping to make tamales with. The plan is to make large batches so capacity is definitely a concern. Would the multi-level steamers work? Any specific recommendations would be great. Any suggestions on what features to look for would also be appreciated.
Possible Duplicate: How long can I store a food in the pantry, refrigerator, or freezer? I've heard people claim that you could keep cooked rice as long as 10 days or as short as 48hours. I'm interested in knowing both when the rice starts loosing it's good taste, and when it starts being dangerous to eat it. Also, does it change according to the rice type?
wanting to share, I'm skeptical even of something as "innocuous" as a recipe site. (Not as skeptical. But still skeptical. :P) My goal is mostly to help vet the information for other people who might be in the same situation, so they can understand what they're getting into. So what I'm mainly interested in is making sure that any sites I join have fair licensing terms. Because websites... recipes someday if the policy changes. Are there any specific things one should be on the look out for in the terms of service? Are there certain things that should be non-negotiable from a user
I recently thought about trying to make the Chicken Ramen recipe from Wagamama, however I will need to know how to get the correct ingredients from the best sources. I don't know any good sources to get the right noodles for making the Ramen. Where should I look to acquire good-quality Ramen noodles for a recipe such as this? Here's the recipe in the book I took a snapshot of. EDIT: I found a website where you can purchase them from http://www.theasiancookshop.co.uk/fresh-ramen-noodles-400g-3570-p.asp