Chefknivestogo Forums

I want to state that, my Shuns did not feel super sharp after putting them to the 1k stone. It wasn't until I stropped them, did they begin to "Shine". I just expected them to be pretty darn sharp after the stones, and the strop would just be the finishing touch. But in my limited experie...

Porridge, fruit and nuts!

Bob's Red Hill Steel Cut Oats, Fuji Apple, Medjool Dates, Blackberries. Almonds and Bulgarian Yogurt topped with Vermont Maple Syrup.

Gladius, a deconstructed taco, very well executed! Your Spanish/Mexican influenced dishes are incredible, your use of beans & peppers are great, do you make all of your sauces from scratch? --- Thanks Bill! Mostly I do. It is easy too: toast ( tatemar ) the tomato / tomatillo, onion, garlic and...

I don't mean to pry - and certainly don't mean to ask you to give away anything you don't want to - but I know you like avocados and you always have nice produce. Do you live in a certain region that provides those year-round? Or are you just that good at picking out good ones?! Having lived for so...

Deconstructed taco.

Burnt Ends off Spiral-Cut Ham (my favorite), roasted Fuji apple, shoestring cut Zucchini squash and mashed Russet potatoes.

Happy Birthday Mark!

billk1002, those potatoes were inspiring! I had rendered pork fat from BLT a few days back. I fried potatoes in a skillet with it and added leftover Ground Elk and rice. Good base for Elk tacos topped with salsa verde and Irish cheddar quesadilla... https://i.imgur.com/7uGExDK.jpeg Tacos https://i.i...

BLaST+

Bacon, Lettuce and Broccoli Sprouts and Tomato sandwich, tomato wedges and Iceberg wedge with Bleu Cheese dressing and Bleu Cheese crumbles.

Pork Roast, Dressing and Green Beans for Easter supper...

A 150mm Petty may be a good choice. The https://tinyurl.com/y3jfzzvs,Gihei Blue #2 Petty 150mm << or the https://tinyurl.com/yvha5jho,Moritaka AS Petty 150mm << are my recommendations. Both are very high quality knives. I reach for my Moritaka more often than not, I think you will love it. Just look...

aporigine wrote: ↑Wed Mar 27, 2024 4:12 pm

gladius wrote: ↑Wed Mar 27, 2024 11:59 am a 6 inch curved boner

IMG_3884.jpeg

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In my mind size does matter...

For a second, I thought Ray was going there too

Biggest thing I slice is a smoked brisket, rib fillet, odd rump, corned beef etc... As such I don't reckon length should be the defining factor. --- If primarily cutting cooked meat (with crispy bark), a 12-Inch Granton Slicer works great. Add a 6 inch curved boner for trimming - both for under $10...

Crispy Rice and Chicken - Arroz con Pollo leftovers:

Grilled some Jerk Chicken yesterday and I made some rice earlier in the day and fried it this evening in butter and olive oil to a nice crisp...

Robstreperous wrote: ↑Mon Mar 25, 2024 3:07 pm @Gladius looking very seriously at the Julia and Jacques video. I really love that plating. I'm considering doing my sides from their list.

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Yeah, that looked very nice. I am sure it will be a hit. Take photos and let us know how it goes. Good luck!

Saji Rainbow
After a few years she still cuts great...

Spent a little time out by the grill tonight. Seasonably cold (mid 30's F) and a bit windy but I managed it . . . https://www.ronniesuburban.com/photos/food/homecooking/hangersteakdinner/hangers.24.0324.02.plated.jpg Plated Up With a home-baked sour cream & chive dinner roll and some spicy-swee...

For dessert...
Alden's Premium Vanilla Ice Cream (sooo creamy) over fresh sliced mango and a sprinkle of cinnamon.

Choice Top Sirloin and yellow onion braised in an Adobo sauce, sea salted and pounded thin tenderized and slow cooked. Served with slow cooked in black clay pot “de la Hoya“ style Pinto beans topped with cheddar and tender nopalitos on the side and a Lamb Haas avocado from my friends grove and crema...

Woke up with leftover potatoes in the skillet, what to do? Add some runny eggs and toast and behold, breakfast!... Eggs and red onion fried in Cultured Ghee. The bread is https://tinyurl.com/273slghc,sprouted spelt from Berlin Natural Bakery, an Amish bakery , it is so delicate and good tasting. htt...