I made pasta with a clam sauce.
2 ounces Olive Oil
One can of clams with the liquid
red pepper
garlic
onion powder, because I was out.
salt and pepper
Then I cooked the pasta al dente or w/e and put it in the pan with the sauce and cooked the shit out of it and omg it was good.
I love non-red sauces. Thank you foodnetwork website.
[Insert large, loud, flashing signature here]
i drink it up!
Just got back from the best oyster place I've ever been to in Toronto. I ate 32 mixed platter oysters, 4 clams, 3 fried oysters and a cup of slapjack oyster soup to start. Total Tugboat moment but I am fucking happy right now. Bill came to 300 bucks but we split 4 way so it was manageable.
I'm not even full. Could probably eat a full platter again.
God i love oysters.
Originally Posted by rezo
I need a knife. A knife that's versatile. I just want to cut a few veggies and be able to cut meats as well. Any advice?
Conflicting advice incoming!
Yeah. This is a subjective thing, Ramon. Some people prefer a Chef's knife, while others prefer a Santoku knife. I'll be real. You need to try it out. Go to a store where you can try out the knife. Its really about the balance in your hands. It has to feel comfortable and one where your wrist is doing most of the work and not the elbow joint.
I like the Chef knife myself. The santoku knife is to light imo. I also hate that the bolster is smaller and I have to pinch the blade with my thumb and index finger.
Last edited by Advocate; 20 Sep 2010 at 11:09 PM.
I can do all things through Christ, who strengthens me.
I'm not going to become a fucking culinary master so I don't care what the knife is. I'd prefer a chef's knife but don't act like it's going to be the gun I use for war. It's just a cooking utensil.
Pontius is my Co-Pilate
[QUOTE=Advocate;1064539407I also hate that the bolster is smaller and I have to pinch the blade with my thumb and index finger.[/QUOTE]
That's how you're supposed to hold a knife...
Ramon. You want a victorinox-forchner fibrox chefs knife. Between 8 and 10 inches. Probably 8. It's the cheapest well made knife money can buy. Getting into santokus or nakiris and stuff is fine, but beyond the scope of your needs. I personally prefer a nakiri, but I also own a $200 chefs knife that I like a lot.
The victorinox should cost $40 or less.
Boo, Hiss.
It actually feels weird to me.
I can do all things through Christ, who strengthens me.
Holy shit, $40 for a knife? Is that thing gonna fuck me, too?
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