Tuesday, June 12, 2007

Global Knives

Are sex! Yessir they are sex. These Japanese delights are light, SHARP and the handle is smaller than the German knives, which might be a deturrent for those with bigger hands but, those with the smaller hands (me) are perfect. For perfect balence they are injected with sand, so as the knife moves the sand slides giving perfect balence. Did i mention they are SHARP unlike the German knives they are ground down to a more acute angle and the alloy used is much harder this is done to keep the edge razor sharp for longer yet you are going to have to sharpen it, which you should send it out or learn how to sharpen. I recomend the first. So are you gonna put this through the dishwasher? HELL NO! Hand wash these fine knives.

As chef Bourdain put it in his stellar book Kitchen Confidential. From the chapter How to Cook Like the Pros

Most of the professionals I know have for years been retiring their Wusthofs and replacing them with the lightweight, easy-to-sharpen and relatively inexpensive vandium stell Global knives, a very good Japanese product which has -in addition to its many other fine qualities - the added attraction of looking really cool.

5/5 stars!

Friday, June 1, 2007


as summer comes around FoodWarez will pick up.

Monday, May 14, 2007


we have had some roadblocks with the video posts. they should be up soon

Thursday, April 26, 2007

Wednesday, April 25, 2007

Kirby9058 - About Me

Hey there, kirby9058, or Mike here. Just thought I'd let everyone out there who I am.

I'm currently attending high school in Nebraska, and I plan on doing a double business management and culinary arts major. I don't know for sure where I'm going to college yet, but it has always been to open my own restaurant.

I hope to try and share some awesome recipes here. Foodwarez for life.




the food lovers companion says “curry comes from the southern Indian word kari or “sauce” and is a catch all term for any number of spicy, hot, gravy-based dishes”

FoodWarez says its plain good eating

the hardwarez(i.e the pots pans and any other cooking utensil)

Cutting Board
Sauce Pan
Serving Platter
Spice Grinder or Coffee Grinder

The softwarez(i.e the ingredients)[they will be broken into two teams the Garam Masala{which is just a spice blend, there are hundreds of variates}and team two the rest of the ingredients]

Team Garam Masala
1 tsp whole black pepper
1 tsp coriander powder
4 cardamom pods
1/2tsp fennel seeds
1/2tsp turmeric powder
3/4tsp chili powder

1. grind all those together

Team 2
1-1 1/lbs chicken (deboned) and cut into pieces
1-2 tbsp veggie oil
1 large onion
2 large tomatoes chopped
1tsp salt
3 cloves of fresh garlic ground
2inch piece of ginger ground
1-1 1/2 tsp of cashews
2 inches of a cinnamon stick
4 to 6 whole cloves

Our plan of attack is to:

1. Heat the pan
2. To the oil add the cinnamon and cloves
3. Add the onions, minced ginger and garlic
4. When cooked add the chicken
5. Stir around for about 2 or 3 minutes
6. Add the Garam Masala, and nut mixture
7. Then add the tomatoes, salt, and half cup of water and cook on high heat for 15minutes
8. When almost cooked put on low heat and cook for 5 minutes

Saturday, April 21, 2007

Collard Greens

This is my take on the southern specialty.
1 bunch of collard greens
2tbsp of bacon drippings
1tbsp, 1 1/2tsp apple cider vingar
2tsp of red pepper flakes
pinch of sugar
pinch of salt

1 large saute pan

how to prepare
1. clean the greens
2. melt the fat
3. add the greens and cook till they are just about wilted
4. add the red pepper flakes
5. remove from heat and add the vingar
6. next add the sugar and salt and toss
7. serve