Started pouring a couple minutes after I pulled into the parking garage at work....whew just missed being a drowned rat.

ps. I <3 GoreTex

edit: sorry, what I meant to say was GORETEX FTW!!!!!!!!!1

Yeah, I do obey the traffic lights when I see cops and I immediately become the most polite person on the planet when I get pulled over. Learned my lesson w/ the recent spate of ticket blitzes in NYC.

honestly, i don't know yet and probably won't until i get my hands dirty. i do enjoy pastries and baking, but that's another area of study. if anything i would say, italian, such as tuscan/peasant fare. simple food with few ingredients but the freshest and best you can get. but who knows, we'll see.

yum... I love cooking. I'm so not the pastries and baking guy. The oven is almost a foreign land to me.

Jeremy, where you going to chef school? George Mason? A friend of mine went to culinary school and has the scars to prove it.

And I carry a fuhgeddaboudit and a mini-U. I wanna make sure my bike's still there when I come back.

How do you carry that boat anchor around?

hospitality department at george brown college. i'm sure i'll get my share of burns and cuts.

Here's the real chef question: what kind of knives do you like? :)

Today's news, brought to you by the letter W and the number 42:

Chocolate power
126 IQ with virtually no brain?
Sinking the great Satan (had to use their Simpsons reference)

stupid double posts. I *definitely* only submitted that ^^^ post once.

Don't really have enough experience yet to comment but my feeling with knives is the same as tools: the heavier and more steel the better. although i hear there are some ceramic japanese knives out that are really nice. for cooking in the home you don't need anything spectacular though.

*****in.

Somna, want to meet up at that bigass archway w/ the sculptures at the Ex? Victory Gate or whatever the hell Steeker told me this afternoon ... (Steeker, chime in and make some sense of my post please).

Sounds good. I'll be the one flexing.

Oh, but a nice knife can make a huge difference! I just need to learn how to sharpen the damn things properly.

I use a set of left-handed japanese cooking knives made by this guy. They blow my parents henkels out of the water and can't be beat for the price in my experience. Just remeber japanese steel is only sharpened on one edge so if your left handed make sure you get left handed knives.

I like them tall enough so you can can a good groove goin' on with doing ones sous-chef responsibilities at the veggie station without skinning the knuckles. I prefer German or nice Japanese, but it's all in the balance and how the handle feels. That is just me though, the way a knife feels is a very individual thing.

Just rode in on my new Brooks saddle, okies the big giant gates on the east side of the X (princes gates) we could all meet there , I haveto come along the lake from the east anyway's so I could meet Eyefloater out side the shop and ride down with him.

exactly. Any straight-blade knife can be sharp as long as you keep it sharpened. That's for home use anyway... a cheaper quality blade will dull faster, but I think that would only be a problem in a professional kitchen. But it's totally a totally different ballgame when you use a knife that has a bit of heft AND is well balanced.

Of course, I nearly sliced the top of my index finger off a couple years ago while coring a cabbage, so perhaps I shouldn't be talking about knives. :P

talking about OR using? :lol:

Well, I am the chef at Chez Wes, so I have to use. But talking about them is probably just jinxing myself. :P

big difference today:
http://www.airqualityontario.com/rep...rtmonth=24hour

yay rain! :)

I too am Iron Chef Andrew at home. Now I wanna cook .... mmm shnitzel...

We are going to eat down at the X right tonight /