Text 19811, 73 rader
Skriven 2007-08-30 11:11:52 av HAP NEWSOM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: heat levels
===================
Hey Ruth!
-> 
-> -> I tried the santoku yesterday; it almost felt too light weight for
me.
-> -> Almost gave Steve a heart attack; he thought I was holding it upside
-> -> down (I had my right hand on the blade for a bit more pressure.)
until
-> -> he realised I wasn't.
-> 
-> -> -> I still like my chef's knife for all around use.
-> 
-> ->  HN> My chef's knives get use but more often than not I'll grab the
->  HN> shorter
-> ->  HN> japanese style knife first.
-> 
-> -> Our santoku and chef's knives are about the same size; I like the
heft
-> -> of the chef's for the cutting I do.
-> 
->  HN> My preference for the santoku is purely subjective...but I find
that
->  HN> more of the blade gets "used" with the santoku...from tip to teh
->  HN> handle. With the chef's knife I seldom use the tip at all and find
->  HN> that I only use about 1/4 of the blade total.
-> 
-> OTOH, I use a lot of the blade on the chef's knife for slice and dice
-> work.  I think we'll find out that Steve will use the santoku more and
-> I'll use the chef's more. (G)
->
Both of my chef's knives are fairly long so only about 6" of the blade
really gets used unless I'm cutting something like watermelons or something
similarly large. I have two santoku's one an very thin bladed one that
Michael thinks is too light (and for the most part I agree) and now a
slightly heavier and thicker bladed one that seems to get the most usage
for regular things like the peppers and onions. For chffenade and dicing
the shorter blade of the santoku moves much more quickly and easily.
 
-> -> -> raviloi and sauage,onion & peppers.
-> 
-> ->  HN> Bingo (grin) and it was as good as usual!
-> 
-> -> It's something I never had while growing up but it's close to the
-> -> comfort food category for me now.
-> 
->  HN> Same here, I never had it until I met Anne's family..and now it's
->  HN> definately a comfort food for us!
-> 
-> It's getting that way for me.  Funny, except for the difference in
-> seasoning and meat, it's the same combo (pepper and onion) I use for
-> fajitas.
-> 
And like me when you make fajitas you probably use higher heat and shorter
cooking so have much less liquid to deal with...not much worse than soggy
fajitas! What seasoning do you use for yours?

-> -> Too much heat is off putting for me; I can't enjoy the meal.  Steve
-> -> introduced me to hortchata as an alternative to carbonated soft
drinks
-> -> or iced tea; now it's my preference with Mexican food.
-> 
->  HN> I've tried it and frankly I prefer the heat (grin). It has to be
->  HN> (usually but not always) pretty hot for me to be put off the dish.
-> 
-> Your heat level is most likely higher than mine; I rate mine at a
-> medium, shading on the high side.
-> 
I would say that my tastes run to medium shading to the high side at times
as well....altough it seems that our defining term of "medium" may be
slightly different! 
chat with you soon
hap (who's now looking for his fajita recipe!)
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