Shun is the brand of my Santoku knife as well. It is a beautiful blade. It was a gift, years ago, from one of my uncles. I've had to have it professionally sharpened only one time and I use it often.

I've had mine about 10 years and they are about due for sharpening. I've been looking at the Santoku but as well as being wickedly sharp they are wickedly expensive. 6 !/2inch santoku $195 at my fav online kitchenware shop.


Edit; My mate got back from France this week and brought me back a set of Opinel knives. "Les essentiels du cuisinier" or Opinel essentials. It has #112 paring knife, #113 serated knife, #114 Vegetable knife and #115 peeler knife.

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I use mine as a basic chef's knife. I find most chef's knives to be too big and unwieldy, but the Santoku knife is a perfect fit in my hand.

I use mine as a basic chef's knife. I find most chef's knives to be too big and unwieldy, but the Santoku knife is a perfect fit in my hand.

These days I mostly use $20 ceramic 6 inch knives from Aldi supermarket. Ihave one still in the packet that was reduced to $9, they stay sharp for about a year.

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I have never used a ceramic knife. Truth be told, most of the knives in my kitchen are shamefully dull.

the knives in my kitchen are shamefully dull.

Certainly no reflection on the chef I'm sure...

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I think spaghetti squash are in the same family as pumpkins, and I love baking them and serving the innards like pasta.

I've never cooked a spaghetti squash. What does it taste like?

Like Spaghetti almost, it has been a few years and Mom only cooked that once, we put sauce, meat and cheese with it, tasted ok to Me.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I have an extremely sharp Japanese vegetable knife called a Santoku knife. I can get though butternut squash and acorn squash easily using that knife. Is a spaghetti squash harder than a butternut?

Well, you don't slice it until after baking the whole thing for an hour at 325, so by then, it's easy. :~)

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The mind is a weird and mysterious place

I have an extremely sharp Japanese vegetable knife called a Santoku knife. I can get though butternut squash and acorn squash easily using that knife. Is a spaghetti squash harder than a butternut?

Well, you don't slice it until after baking the whole thing for an hour at 325, so by then, it's easy. :~)

I microwave it. Never have baked one. The first one I bought years ago had a sticker on it with microwave instructions on it. So I have been "nuking" them ever since.
Do you have to make a vent hole when baking one?

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I have an extremely sharp Japanese vegetable knife called a Santoku knife. I can get though butternut squash and acorn squash easily using that knife. Is a spaghetti squash harder than a butternut?

Well, you don't slice it until after baking the whole thing for an hour at 325, so by then, it's easy. :~)

I microwave it. Never have baked one. The first one I bought years ago had a sticker on it with microwave instructions on it. So I have been "nuking" them ever since.
Do you have to make a vent hole when baking one?

I stick it with a fork a couple times. ~Don't want an exploding squash incident. ;~)

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The mind is a weird and mysterious place

I stick it with a fork a couple times. ~Don't want an exploding squash incident. ;~)

Like potatoes. Had something like it happen in the microwave. Thought I stabbed the spud enough. Heard a loud hiss and found about 1/3 of the potato had "sprayed" out and left a deflated skin behind. That was a mess to clean up.

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I stick it with a fork a couple times. ~Don't want an exploding squash incident. ;~)

Like potatoes. Had something like it happen in the microwave. Thought I stabbed the spud enough. Heard a loud hiss and found about 1/3 of the potato had "sprayed" out and left a deflated skin behind. That was a mess to clean up.

Whenever I had nuked a spud, I made sure the tines went in deeply, I never had a problem.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I bought a bread machine. Keep your fingers crossed!

;-)

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~Sue~

What kind did you buy?

I like to use mine when Eric's parents visit. It is nice to wake up to freshly baked bread in the morning.

I kind of see the pizzaiola's point.

"When in Rome...."

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"La marinara is a pizza rossa," she states frostily. "A pizza rossa is made with tomato and without mozzarella. So you can't have a marinara with mozzarella because there's no such thing."

http://www.bbc.com/news/magazine-33542392

Charming story about pizza logic, by Dany Mitzman from Bologna, Italy. I recommend you read it to the very end, too.

Maybe this will help us foreigners:)
Pizza makers call for 'license to bake'
http://www.thelocal.it/20150720/pizza-makers-threaten-italy-over-european-licence

The Italian Pizza Makers Association says it will take its requests for a European pizza makers license abroad if the Italian government continues to ignore its calls for laws to regulate the pizza making profession.

I kind of see the pizzaiola's point.

"When in Rome...."

I'd have to go along with the pizzaiola, too, but how do you pronounce that? ;~) That's my new word for today. :~)

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The mind is a weird and mysterious place

I kind of see the pizzaiola's point.

"When in Rome...."

I'd have to go along with the pizzaiola, too, but how do you pronounce that? ;~) That's my new word for today. :~)

It's pronounced pizzajola.
Which btw means "pizza style" :)
Not a person and not even a pizza.

Which btw means "pizza style" :)

Thank you Janne, I thought it meant
the person who made the pie.
Now I know better.



Edit:
I should have asked LSM.

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The bread machine I bought is a Panasonic SD-RD250.

I bought it online with my PX credit card, so my
choices were very limited.

Does anyone have any "favorite recipes" for me?

After reading the instruction booklet I must confess
that I'm a little intimidated. They made me feel like,
if I should mis-measure by the slightest amount, the
whole loaf will be ruined. But I suppose ruining a loaf
or two when one begins is normal.

(Is there another, real word for "mis-measure"?

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~Sue~

When I use my bread machine, I just stick to the recipes provided in the little cookbook that came along with it.