Commenter

I'll Do The Dishes Later

Food, glorious food!

  • Website
  • Location: USA
  • Favorite foods: All of the above. Except fish. I hate fish.
  • Last bite on earth: Steak

Latest Comments

At $65, The Misen Chef's Knife is the Holy Grail of Knives

There've been no update since September 6, when they said they were on track to ship later that month. Everyone is very angry about the lack of communication. The only thing they say is stuff like "We're working hard to get the knives to you!" and "An update is coming soon!", which makes everyone angrier. They aren't replying to e-mails or private messages on Facebook, and their FB page hasn't been updated since June.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

Received an e-mail from them today that it's the LAST CHANCE to update my address, so I assume they're getting ready to ship. It's been amusing following the drama.

Choron Sauce: The Tomatoey Béarnaise That Belongs on Your Steak

Okay, comment posting is a mess and it's not my fault. I trued to post this way earlier and it didn't show up. I tried again and it double posted. I apologized for my double posting and it didn't show up. When I click "post a comment" it just loads and loads for minutes at a time and I have no idea if it's going to work or not.

Choron Sauce: The Tomatoey Béarnaise That Belongs on Your Steak

Sorry for the double posts. The page took around 4 minutes to load after I clicked "post", so I'm not sure what I'm doing wrong.

Choron Sauce: The Tomatoey Béarnaise That Belongs on Your Steak

Is this pronounced with a "ch", "k", or "sh"? I'd hate to serve it and say it wrong.

What You're Really Getting When You Buy Parmesan Cheese in America

@thomasecker - I do not think you actually read this article. But spam away, my friend. We all love it.

I stopped buying domestic parm years ago (the green can doesn't count - everything has a time and a place), except for a particular soup I make. The domestic melts better and it seems a shame to grate the real stuff into a soup. I also have a bag of rinds in my freezer for other soup purposes.

Make a Splash With Bukkake Udon (Japanese Cold Noodles With Broth)

Alternately:

Husband: What's for dinner honey?
Wife: (tells him)
Husband: Hooray! (pumps fist)

Make a Splash With Bukkake Udon (Japanese Cold Noodles With Broth)

Alternately:

Husband: What's for dinner honey?
Wife: (tells him)
Husband: Yes! (pumps fist)

Charcuterie 101: Essential French Cured Meats and More

I made pork rillettes this weekend. My house smells like hot lard, and I now have 9 jars of rillettes that are too rich to eat more than a few bites of. Fun project though.

6 Striking Mugs to Make Your Coffee Break Better

Yeah, this is just an ad for, like, really expensive mugs.

How to Upgrade Your Kitchen and Save Money at a Restaurant Supply Store

@BraveUlysses - would that work for someone who doesn't live in Kansas City? Like out of state? Do you know if RD stores in other states will accept that?

16 Party-Friendly Sandwiches for Your Super Bowl Bash

Which one of these will taste best at room temperature, having survived a car trip across town to the Superbowl party and sat on a buffet table for the first half? I sound sarcastic, but I really am asking.

Stew Science: What's the Best Way to Brown Beef?

@rickZ - Thanks for the tip. It seems so obvious now, but it didn't occur to me until I read it.

Stew Science: What's the Best Way to Brown Beef?

What about ground beef though? It never quite gets "brown" and seems like it can't help but steam.

Dinner in 20: Make Foolproof Pasta Carbonara Without Scrambling (Eggs)

@jackrin - Me too! I'm going to make noodles this weekend just for carbonara.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

@elangomatt - you are correct. Wishful thinking on my part I guess. I don't check the updates much because I don't ever kickstart - this is my first time.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

I received an e-mail request for shipping information and it let me select a color for the handle, so I assume it will be out soon.

The Food Lab: For Easier Baked Ziti, Soak, Don't Boil Your Pasta

You know, I'm rilly, rilly trying to hold off on buying that book until I can get it for Christmas, but these teaser articles are making it very difficult. Every day I head over to Amazon just to... Look at it.

What Type of Canned Tomatoes Should I Use?

Huh. Once got into a bicker over at CH when I insisted that puree was cooked and got shouted down. Wish I could go back and shove this article in their faces. I do use crushed tomatoes for a family recipe, but always check the label for puree vs. juice. Since I got an immersion blender I buy whole tomatoes a lot more.

No mention of lipoxygenase?

These Toasted Baguette Croutons Are Better Than Most Crackers

I like to rub the toasted slices with a raw garlic clove - gives them quite a bite.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

Hmmm. Something going very wrong with the comment section today.

@cschepers - according to the Kickstarter page, the blade is 8.2 inches.

I've never kickstarted anything before, but I'm giving this a try since I got in on the early bird deal. If it doesn't work out, I guess I can stab Kenji with it?

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