Comments for Cookzors http://cookzors.com Making teh yummy foodzors Sun, 05 Sep 2010 01:44:18 +0000 http://wordpress.org/?v=2.5.1 Comment on Kitchen Knives by Cook http://cookzors.com/?p=67#comment-5181 Cook Fri, 23 Oct 2009 15:54:49 +0000 http://cookzors.com/?p=67#comment-5181 Many of the chefs I've worked with use a Victorinox Pastry Knife. (They're the serrated ones with the round tip, 10") It's definitely a kitchen workhorse and I've seen it used for just about every job. A new one is lethal - you'll probably cut off your fingers. But even after a year or so (in a professional kitchen) you can run it carefully along a steel and a get an edge on it again. If you have to get one knife, get one of these. I like it with a rosewood handle: it gives your knuckles another couple of millimetres away from the board over the nylon handles. Many of the chefs I’ve worked with use a Victorinox Pastry Knife. (They’re the serrated ones with the round tip, 10″) It’s definitely a kitchen workhorse and I’ve seen it used for just about every job. A new one is lethal - you’ll probably cut off your fingers. But even after a year or so (in a professional kitchen) you can run it carefully along a steel and a get an edge on it again.

If you have to get one knife, get one of these. I like it with a rosewood handle: it gives your knuckles another couple of millimetres away from the board over the nylon handles.

]]> Comment on Roast Stuffed Pork Steak by Tom http://cookzors.com/?p=69#comment-5175 Tom Thu, 22 Oct 2009 14:53:33 +0000 http://cookzors.com/?p=69#comment-5175 greetings Like above i just came across your site and love it. Have cooked this twice already and it has been beautiful . Recipe so easy to follow .. Thank you Keep up the good work greetings

Like above i just came across your site and love it. Have cooked this twice already

and it has been beautiful . Recipe so easy to follow .. Thank you

Keep up the good work

]]> Comment on Traditional Irish Brown Soda Bread by sandra407 http://cookzors.com/?p=61#comment-4578 sandra407 Wed, 09 Sep 2009 15:42:44 +0000 http://cookzors.com/?p=61#comment-4578 Hi! I was surfing and found your blog post... nice! I love your blog. :) Cheers! Sandra. R. Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

]]> Comment on About Us by Mairead Walsh http://cookzors.com/?page_id=4#comment-4575 Mairead Walsh Wed, 09 Sep 2009 11:01:55 +0000 http://cookzors.com/?page_id=4#comment-4575 Hi JD & Margaret Here at MenuPages.ie we love your blog so we have added you to our links page. If there was an opportunity to link us back we would appreciate it. Thanks Hi JD & Margaret

Here at MenuPages.ie we love your blog so we have added you to our links page. If there was an opportunity to link us back we would appreciate it.
Thanks

]]> Comment on Kitchen Knives by Nortumberlad http://cookzors.com/?p=67#comment-4320 Nortumberlad Tue, 25 Aug 2009 20:39:43 +0000 http://cookzors.com/?p=67#comment-4320 Thanks for the TK Maxx tip, my local one has global's in at the moment :o) I now have a lovley G-5 Thanks for the TK Maxx tip, my local one has global’s in at the moment :o) I now have a lovley G-5

]]> Comment on Traditional Irish Brown Soda Bread by Margaret http://cookzors.com/?p=61#comment-4089 Margaret Wed, 12 Aug 2009 13:16:05 +0000 http://cookzors.com/?p=61#comment-4089 Hi Melna Delighted you enjoyed Ireland so much. If you look for Whole Wheat Flour it should be the same thing - like <a href="http://www.kingarthurflour.com/shop/items/king-arthur-traditional-whole-wheat-flour-5-lb" rel="nofollow">this</a>. Hope that works for you! Hi Melna

Delighted you enjoyed Ireland so much. If you look for Whole Wheat Flour it should be the same thing - like this.

Hope that works for you!

]]> Comment on Traditional Irish Brown Soda Bread by Mary Cullinane http://cookzors.com/?p=61#comment-3835 Mary Cullinane Wed, 29 Jul 2009 13:15:33 +0000 http://cookzors.com/?p=61#comment-3835 Just came across this page by chance, I have been to America twice, Spain loads of times, England and a few more countries also and I can honestly say that the food here in Ireland is well up there with the best of them!!! We were so dissappointed with the food in the States, just couldn't believe the so called "breakfast", all we could mostly get was pre-cooked inferior processed food. The other thing that really puzzles me is why it is impossible to get real fresh cream in deserts etc. outiside of Ireland. I enquired about this in Spain recently and was told that because the weather was so warm fresh cream would go sour!!!! Hello....... did they ever hear of fridges? I know some restaurants here at home are not up to scratch and in these recessionary times are still very overpriced but if you shop around you will find some brilliant eateries from coffee shops to high class restaurants at reasonable prices. And as an aside to all that remember there is nothing wrong with bacon and cabbage or Irish stew either and of course there is nothing like a good Irish coffee to finish off a great meal, all other countries have their own native dishes on the menus so why should we be embarrissed of giving people the choice of sampling ours? Happy eating everybody. Irish Mary and proud of it Just came across this page by chance, I have been to America twice, Spain loads of times, England and a few more countries also and I can honestly say that the food here in Ireland is well up there with the best of them!!! We were so dissappointed with the food in the States, just couldn’t believe the so called “breakfast”, all we could mostly get was pre-cooked inferior processed food. The other thing that really puzzles me is why it is impossible to get real fresh cream in deserts etc. outiside of Ireland. I enquired about this in Spain recently and was told that because the weather was so warm fresh cream would go sour!!!! Hello……. did they ever hear of fridges? I know some restaurants here at home are not up to scratch and in these recessionary times are still very overpriced but if you shop around you will find some brilliant eateries from coffee shops to high class restaurants at reasonable prices. And as an aside to all that remember there is nothing wrong with bacon and cabbage or Irish stew either and of course there is nothing like a good Irish coffee to finish off a great meal, all other countries have their own native dishes on the menus so why should we be embarrissed of giving people the choice of sampling ours? Happy eating everybody.

Irish Mary and proud of it

]]> Comment on Traditional Irish Brown Soda Bread by Melna Moriarty http://cookzors.com/?p=61#comment-3568 Melna Moriarty Thu, 16 Jul 2009 15:16:01 +0000 http://cookzors.com/?p=61#comment-3568 We just got back from Ireland last week and we had fabulous food every meal every day. We fell in love with the homemade brown bread and trying to find "brown flour" has been a challenge. No such thing sold in Houston. The Bed & Breakfasts we stayed in served wonderful breakfasts and every restaurant served delicious meals. Needless to say I came back a few pounds more than when I went. One more note: The Irish people were so wonderful and the country was so clean and gorgeous. I would return in a heartbeat. We just got back from Ireland last week and we had fabulous food every meal every day.
We fell in love with the homemade brown bread and trying to find “brown flour” has been a challenge. No such thing sold in Houston. The Bed & Breakfasts we stayed in served wonderful breakfasts and every restaurant served delicious meals. Needless to say I came back a few pounds more than when I went.
One more note: The Irish people were so wonderful and the country was so clean and gorgeous. I would return in a heartbeat.

]]> Comment on Kitchen Knives by Le Slice http://cookzors.com/?p=67#comment-3182 Le Slice Fri, 03 Jul 2009 02:55:30 +0000 http://cookzors.com/?p=67#comment-3182 I bought an Anolon knife. A 5" (12 cm) Santoku. It is pretty to look at and has a nice balanced feel in the hand. It comes with a nice sheath. It has a very, very hard "ice hardened and glass finished" edge. The shame of it all, is that the knife was not sharpened before it was hardened. It will hammer through a mushroom but forget about tomatoes. It is impossible to sharpen using corundum wet stones and everything else I have tried. The blade is designed to look like it has a continuous taper from its spine to its edge, but the edge is actually quite sudden and convex with a very short radius. This of course, is disguised with that glass finish. The knife was designed for the wishful, one time buyer. That was me. Now I need something to cut with. I bought an Anolon knife. A 5″ (12 cm) Santoku. It is pretty to look at and has a nice balanced feel in the hand. It comes with a nice sheath. It has a very, very hard “ice hardened and glass finished” edge. The shame of it all, is that the knife was not sharpened before it was hardened. It will hammer through a mushroom but forget about tomatoes. It is impossible to sharpen using corundum wet stones and everything else I have tried. The blade is designed to look like it has a continuous taper from its spine to its edge, but the edge is actually quite sudden and convex with a very short radius. This of course, is disguised with that glass finish. The knife was designed for the wishful, one time buyer. That was me. Now I need something to cut with.

]]> Comment on Bechamel Sauce (White Sauce) by Lette http://cookzors.com/?p=7#comment-3169 Lette Thu, 02 Jul 2009 16:51:21 +0000 http://cookzors.com/?p=7#comment-3169 bout time too!! great to see ye back at it :) bout time too!! great to see ye back at it :)

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