Quote:
Originally Posted by lestatar
Nah. I also have a Global sharpening doohickey:
Works great on all my decent knives.
Yeah, wood might be better on my knives but I never liked wood chopping boards for some reason and I am not crushing the knives on the block anyway. I have an aversion I guess going back to childhood - my grandma had a typical Chinese round wood block chopping board and she always made me wash it.  
I guess I feel like I can never really clean wood blocks properly to get all the stuff out 100%. What can I say? |
Clean clean, really clean cooking is something we all aim to. An ideal. Lost in the world of dreams. Unattainable.
To maintain the original pure flavor of the ingredients.
To carefully blend them in the recipe so that they all mix and dissolve in something new and unique.
I would remain to listen to my cooking guru saying these things in an adoring attitude, now and ever. And hoping for an encore of the culinary triumphs that my cooking guru provides me with patient benevolence.
The best steak I ever had, and I had many, was in a small greasy spoon, beside the road, in the middle of nowhere, on the road from Mexico City to Oaxaca.
Gorgeous, I mean the steak. Grilled or maybe fried, who knows. Tasty, imbibed with fragrance: to me by what were exotic flavors, I recognized chili, coriander, anis. Fantastic. Then I went behind the shack to have a look at the cook and present my compliments ...