Text 19889, 82 rader
Skriven 2007-09-01 22:45:48 av HAP NEWSOM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: heat levels 74
======================
Hey Michael!
-> 
->  ->  HN> My preference for the santoku is purely subjective...but I find
->  HN> 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)
-> 
-> It makes sense that one will use more of the tip of a santoku, as
-> a regular knife comes to that brutal sharp point that is good only
-> for a very few uses. Better to have a bit of metal above the tip.
-> 
Agreed, and I also "drag" the tip to slice things with tough skins like
bell peppers. With my long chef's knives it is awfully unwieldly to try
that. 

->  HN> Both of my chef's knives are fairly long so only about 6" of the
blade
->  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
bladed
->  HN> one that Michael thinks is too light (and for the most part I
agree)
->  HN> and now a slightly heavier and thicker bladed one that seems to get
the
->  HN> most usage for regular things like the peppers and onions. For
->  HN> chffenade and dicing the shorter blade of the santoku moves much
more
->  HN> quickly and easily. 
-> 
-> Michael would be willing to give it another try, although he
-> really doesn't think that an ultrathin-blade knife is good for
-> much other than shaving perhaps. I really like a bit of heft
-> to my knives.
-> 
Michael will have a higher opinion of hap's new santoku...it's much
"stiffer" than the older one...though the old one sure does a good job! The
new one has a silicon coating on the blade as well as the handle...it's
BLUE! You'd probably prefer it because it's blue as well!

->  -> 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 slightly different! 
-> 
-> Everyone probably rates him/herself as medium shading to high,
-> as medium is our impression of normal, and shading to high
-> implies a bit of a special occasion kick. Dale's reaction to
-> the characterization of his hot sauce as mild was instructive,
-> as it's clear that he thought of it as shading to high, on
-> his own scale.
-> 
-> Note to all: Hap's level of heat preference is close to mine.
-> I find that of both Daves to be quite similar as well.
-> 
Close perhaps...but certainly a bit below yours....I'm not about to lick a
pan with pure capsacin on it! (grin)

-> ---------- Recipe via Meal-Master (tm) v8.06
-> 
->        Title: SKATE AND CHORIZO SKEWERS WITH WINTER VEGETABLE PAELLA
->   Categories: Mains, Fish, Rice, Kebabs
->        Yield: 4
-> 
Talked to Amanda on the phone...she caught a 4 foot leopard shark in one of
her crab traps  and had a heck of a time getting it back into the bay
(Tomales)! She also played tag with a bat ray that was following her around
for a bit! She just loves getting out into the field!
chat with you soon
ha
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