Go Back   Cigar Weekly Community Forums and Discussion Groups > Community Centers > Mr. Creosote's Diner

Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old 10-21-2012, 04:43 PM   #1
grtrx
Contributing Editor
Herf God
 
grtrx's Avatar
 
Join Date: Jul 2001
Location: Naperville IL
Posts: 44,579
New Cooking Stuff

I have had to create Grtrx Kitchen II in Illinois, so I have decided to plunge into some new stuff...

Ginzu knives... not new, new to me, and I give them an OK (I got them because they got a really high rating somewhere I was reading). An OK set, I miss my set back in VA which is better handles, better balance and high carbon steel from Brazil (I think)

"Diamond" no stick - this I like, especially if you do NOT use oil with say meats. Gives a hell of a sear, and takes to the oven for roasting like a champ.

Ceramic blades - again not new, but new to me... limited (1 day) experience and I say, very nice. Balance a little to the handle, but still good, and sharp as hell. I have a paring knife, and I am aware parents will be giving me a 4 knife set in 2 months...

Anyone else using any new tech? Liquid nitrogen? Lasers?
__________________
"Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill

"A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant
grtrx is offline   Reply With Quote
 

Bookmarks
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -8. The time now is 05:44 AM.