Comments for Kitchen Sojourn

Comment on Burning Questions: How can I build complex flavors from simple ingredients? by Chris

Chris — Thu, 11 Mar 2010 19:01:19 +0000

Looks good! Thanks! (And interesting article too!)

Comment on Burning Questions: How can I build complex flavors from simple ingredients? by gturner

gturner — Thu, 11 Mar 2010 17:39:44 +0000

Again, thanks for double-checking. It looks like everything’s showing up just fine now.

Comment on Burning Questions: How can I build complex flavors from simple ingredients? by Chris

Chris — Thu, 11 Mar 2010 16:37:32 +0000

Hi Greg! Thanks for using my photo. Don’t forget to properly attribute me as per the creative commons license. (To properly attribute me please provide a link to either my main flickr page or the flickr page for the tins.) Thanks!

Comment on Burning Questions: What knives should I buy, and how should I use them? by gturner

gturner — Mon, 01 Mar 2010 14:30:31 +0000

I also have a santoku knife. It’s great for cutting vegetables, but often feels too light and flimsy in my hands (it’s currently my sharpest knife, though, so I use it more often than I’d like).

Comment on Burning Questions: What knives should I buy, and how should I use them? by Brian Everett

Brian Everett — Thu, 25 Feb 2010 22:28:27 +0000

I agree wholeheartedly. Although, sometimes I do like to use a smaller sized Santoku for small round vegetables such as herbs, scallions, garlic, etc.