See the latest episode of Good Eats, American Slicer.
I've "gone wrong" following many of Alton's recipes. I appreciate his knowledge of the hardware, but have tried many of his recipes with disastrous results. The most infamous was my "fudge soup" which never congealed after one hour of boiling!...So, you watch Good Eats? I love that show because it's science and food, how can you go wrong?
Spyderco has a great little page that talks about the advantages of serrated blades in the Edge-u-cation section, here. They also make some of the finest knives IMHO.
If you like the science behind cooking you might enjoy this cookbook and also this baking book, both by the authors of Cook's Illustrated and America's Test Kitchen. They talk about the science behind almost all of the recipes. I find the baking book fascinating. The recipes are easy to follow as well, I have yet to have one go south on me.So, you watch Good Eats? I love that show because it's science and food, how can you go wrong.
Yea Derek, as tempting as it is, I don't think I could spend $100 on a tool that won't strip 16 gauge. My Leatherman Blast is still treating me nicely.
Can someone tell me the advantages of a serrated knife verses a straight edge knife?
So, you watch Good Eats? I love that show because it's science and food, how can you go wrong.
Tivo is a tad pricey.