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pampered chef recipes
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How to Care for Your Chef's Knife 10/1/05 Chef's knives
generally have 8" to 12" blades, the 8" being good for small
work. The 10" to 12" blade is more versatile. The heavier the
chef's knife is, the more work it will do for you. Handle a
knife before you buy it, to get the feel for the knife, how
comfortable it is in your hand. Check the balance of the knife
by placing it on your pointer finger. The balance point should
be about where the blade meets the handle. Handle material is
secondary and depends on your taste, but the blade should extend
down into the handle.
Care Click here to read more from this article
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Top five island hideaways The well-trodden paths in the Caribbean are easy to find. Tue, 31 Jan 2012 21:18:59 -0800
Wednesday in Review: A Hot Origin Story, Driving With Suburgatory, and More Wednesday in Review: A Hot Origin Story, Driving With Suburgatory, and More Seattle Post-Intelligencer Copyright 2012 Seattle Post-Intelligencer. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Published 08:45 a.m., Wednesday, January 4, 2012 [...] off we go to a time of big hair and garish fashion inspired by music videos - Victoria (Wendie ... Fri, 06 Jan 2012 05:20:07 -0800
Television movies for the week of Jan. 22 Coverage of TV and radio news from the Pittsburgh Post-Gazette Sat, 21 Jan 2012 21:47:17 -0800
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Online cooking is pleased to present online chef Jon Salonga
from Calgary, Canada. In this interview, Chef Salonga discusses
his love of food and the inspiration for his self-produced
cooking show "Chic Magnet." Be sure to check out his show at: http://shows.onlin
ecooking.net/chic.php or http://www.liv
ejournal.com/users/chicmagnet
OC: How did you get into cooking and what inspired you
to do your own cooking show?
JS: I worked as a server during high school and thought
it'd be a fun idea to become a chef. After that idea tanked when
I learned just how stressful it actually is, I dropped out of
the cooking arena after successfully completing my culinary
education. A few Click here to read more from this article
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