Posted by mrhorrible on:
I have been notified that I have not posted here lately, so.... and my kids have informed me that I should write about what I know, what I have direct experience of...
I have a cold. Not a killing cold, just a medium one. It's the kind of cold that decreases my energy by about 50%, and my enthsiasm about life by about 85%.
Since I have a cold, I can indulge in moaning. Moaning is very therapeutic for me. I lie there and moan, or sigh, which is very good because:
A- It alerts my family to the fact that I should not be asked to do things like extensive remodeling or cross-sountry running.
B- it produces healing vibrations that help me deal with the cold. I feel like I have a right to feel horrible, and to get out of doing chores for which I have neither tolerance nor enthusiasm at this time.
About the only useful thing that I can do, and that I did this morning, is make chicken soup. Now let's get this straight; not just ordinary chicken soup, but the soup for which I have become justly famous. This involves chopping vegetables of various kinds, then roasting them The roasting process does something to the vegetables that make the soup much tastier.
Last year I got myself a Japanese chef's knife made by some gentleman in Fukuyama, and I have to say that it's a pleasure to use, even when I have a cold. The cutting edge is made from a superhard steel that is used for cutting other steel. The knife literally glides through the onion, no tears are shed, and I wonder why my fancy German chef's knives can't take such an edge. The fact is that stainless can never have an edge like that. Yes, I have to wash and dry it every time that I cut something, but the simple sensation of this knife gliding between molecules so easily that even onions can be cut without tears so far surpasses any other knife that I've used that I'm totally spoiled.
Yes, I sharpen my knives, usually once a month. I keep the cutting edge at a consistent 20 degrees slant, thanks to a little gadget that I invented that is basically a slanted block of wood with a couple of magnets set in it. The Wusthof knives that I believe are the best production knives in the world just don't measure up to this Japanese masterpiece, even with really consistent and expert sharpening.
A few years ago an earnest young lady tried to sell me some knives that she touted as being the best; After she cut a thick piece of rope (I hope that what I have to cut isn't that tough) sawing back and forth about eight times with this serrated thing that she was trying to demonstrate I went to the kitchen, returned with one of my ultra-sharp kitchen knives and simply slid it through the rope with a single cut. The priceless look on her face pretty much admitted that her sell wouldn't work in this house.
So I've started the soup; I have it on the lowest flame, which guarantees an excellent broth, and it will take an hour to come to a boil. Meanwhile I wonder why the United States of America can't make a knife as good as that Japanese one. We should be able to make something like that here; It's not unbelievably advanced technology, and the thought that we here in the USA are dependent on other countries to make something as basic as a really good knife is depressing. It really isn't space-age tech, but hey, I've got mine, and there you are.
Grumpy? yes, I cop to that. A cold does that. It fills you with toxins that make you a sourpuss, so don't stimulate me negatively. I will bite, today; Tomorrow... well, we'll see. This is Mr Horrible, signing off. Oh, and come and see me play with Dave Stringer on Friday night at Yoga Soup; I'll be the one who moans.