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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!

 
 
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Old 10-21-2012, 04:43 PM   #1
grtrx
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Join Date: Jul 2001
Location: Naperville IL
Posts: 44,410
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?
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