Text 19871, 66 rader
Skriven 2007-08-31 20:34:47 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av HAP NEWSOM
Ärende: heat levels
===================
Hi Hap,

-> 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)

 HN> Both of my chef's knives are fairly long so only about 6" of the blade

Mine are about 8" long, same with the santoku. It's a nice length.


 HN> really gets used unless I'm cutting something like watermelons or
 HN> something similarly large. I have two santoku's one an very thin
 HN> bladed one that
 HN> Michael thinks is too light (and for the most part I agree) and now a

I think the one I have is on the light side but it could be because I'm
not used to it.

 HN> slightly heavier and thicker bladed one that seems to get the most
 HN> usage for regular things like the peppers and onions. For chffenade
 HN> and dicing the shorter blade of the santoku moves much more quickly
 HN> and easily.

I can do a good job with the chef's knife.  BTW, the new one does a
great job of smashing garlic. (G)

-> 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.

 HN> And like me when you make fajitas you probably use higher heat and
 HN> shorter cooking so have much less liquid to deal with...not much worse
 HN> than soggy fajitas! What seasoning do you use for yours?

Right now I've got a commercial brand but I've used a mix of salt;
cumin; pepper; onion, garlic and chili powders  (no real measurements,
just a few shakes of each into a cup & mixed up before sprinkling on).


->  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.

 HN> I would say that my tastes run to medium shading to the high side at
 HN> times as well....altough it seems that our defining term of "medium"
 HN> may be
 HN> slightly different!

It could very well be. OK--Pace's salsa, medium, is just a hair on the
mild side for me.  La Victoria medium is more like a mild.  My home made
varies, depending on what peppers I have on hand. (G)


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Not all questions worth asking have answers...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)