Strawman Made Steel
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Details if other :. Thanks for telling us about the problem. Return to Book Page. From the grimy basement bars where the underclass mutter and curse to the gleaming penthouse apartments where the elite plot and control, he's seen it all, and he's never been happy about it. He's a private investigator who works the city the old fashioned way.
The Strawman Stainless Steel Reusable Metal Straws - Black
No internet. No databases. No smartphones. Not that he has a choice in the matter. Because Janus knows two New York Cities. And there's the one he enters through the mirror, the one with genetic supermen, skyscraper canons, and a certain subatomic particle that's misbehaving Get A Copy. Kindle Edition. More Details Other Editions 1. Friend Reviews. To see what your friends thought of this book, please sign up.
Strawman Made Steel by Brett Adams
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follow site Sort order. I've stumbled upon Strawman Made Steel by accident. I love when this happens! To use the author's own words it's a 'hard-boiled detective fiction with a side of sci-fi, and simpler'. That's it, pretty much. If you're a noir lover, you're in luck. It has everything the genre should have. He had a subtly authoritative air. Could it be? The master, Vincent!
He apologized nimbly. The history and characteristics of Japanese knives, of course! The master proceeded with a charitable show-and-tell.
For most of history there were four traditional Japanese knives: a deba, for fish butchery; the nakiri and usuba, for vegetables; and yanagi, for slicing raw fish. Was one of those traditional four, perhaps, the perfect knife? Unlikely, said Vincent, though not in those words.
Unless one is doing traditional kaiseki or sushi preparation, either a gyuto or its Western equivalent is more practical. What about knife sharpeners? Never ask a knife master this question. They simply wear away at the steel. I had come to a decisive moment. Which knife, I asked, did I need?
Vincent meant that I should subject knives to my own tests. So I returned home and spent several days acquiring enough culinary cutlery to outfit a reenactment of an Iron Age skirmish. I decided on an oi-sobagi recipe involving delicately scoring cucumbers and then julienning an eternity of carrots and scallions; plus, I would prepare a large Moulard duck breast, a rib eye, and a number of chickens.
Two Zwillings held their own.
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A number of domestic knives from small cultish manufacturers ranged from truly excellent to perfectly good but very beautiful. So for this particular quest, I set them aside. The next morning, I rose with the sun and purchased a five-pound bag of potatoes and another of onions.