Text 19888, 80 rader
Skriven 2007-09-01 22:33:32 av HAP NEWSOM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: heat levels
===================
Howdy Ruth!
-> 
-> -> 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)
-> 
->  HN> Both of my chef's knives are fairly long so only about 6" of the
blade
-> 
-> Mine are about 8" long, same with the santoku. It's a nice length.
-> 
My santoku's are about that length and get the most use..good wide blade
and nice handle
-> 
->  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
->  HN> bladed one that
->  HN> Michael thinks is too light (and for the most part I agree) and now
a
-> 
-> I think the one I have is on the light side but it could be because I'm
-> not used to it.
-> 
By "light" I mean thin bladed rather than weight. my newer santoku has a
thicker blade that doesn't "flex" so much when in use.

->  HN> slightly heavier and thicker bladed one that seems to get the most
->  HN> usage for regular things like the peppers and onions. For chffenade
->  HN> and dicing the shorter blade of the santoku moves much more quickly
->  HN> and easily.
-> 
-> I can do a good job with the chef's knife.  BTW, the new one does a
-> great job of smashing garlic. (G)
-> 
most things do a good job of smashing garlic!

-> -> It's getting that way for me.  Funny, except for the difference in
-> -> seasoning and meat, it's the same combo (pepper and onion) I use for
-> -> fajitas.
-> 
->  HN> And like me when you make fajitas you probably use higher heat and
->  HN> shorter cooking so have much less liquid to deal with...not much
worse
->  HN> than soggy fajitas! What seasoning do you use for yours?
-> 
-> Right now I've got a commercial brand but I've used a mix of salt;
-> cumin; pepper; onion, garlic and chili powders  (no real measurements,
-> just a few shakes of each into a cup & mixed up before sprinkling on).
-> 
I have to cut the pepper down for Anne, and the salt down as well for both
of us, but cumin, and chili powder, and onion and garlic powder and often
lime zest as well.
-> 
-> ->  HN> I've tried it and frankly I prefer the heat (grin). It has to be
-> ->  HN> (usually but not always) pretty hot for me to be put off the
dish.
-> 
-> -> 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
->  HN> slightly different!
-> 
-> It could very well be. OK--Pace's salsa, medium, is just a hair on the
-> mild side for me.  La Victoria medium is more like a mild.  My home made
-> varies, depending on what peppers I have on hand. (G)
-> 
Ok....pace salsa medium= mild La Victoria =very mild....both pace and la
victoria hot= medium...maybe medium minus. Anne says Pace mild=medium to
too hot (grin) but she doesn't like ANY heat at all....hence the lack of
black pepper in my fajita seasonings (grin)
chat with you soon
ha
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