Ever encountered a kabocha squash you simply could Not cut through?
Hi all. I make baked kabocha pretty regularly, and I have a certain knife that I always use to cut it. It’s a good knife…I got it in Japan. Today I went to cut up a kabocha squash in my usual way…typically I have to ‘seesaw’ the Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude