Chefknivestogo Forums

Sunday night cookout....indoors :lol: So we were all set to BBQ but mother nature had other ideas. Boneless chicken thighs rubbed with EVO & Todd's Dirt. The cheese burger was rubbed down with Cajun and maple. Broiled broccoli with EVO, salt and shaved manchego cheese. Zucchini with EVO, salt &a...

Saturday night roast beef, we had company so I did not get a lot of pictures. The beef was rubbed down with a Myron Mixon rub out of his book and cooked at 200 degrees until the internal temperature was 112 degrees, than taken out and allowed to rest for about 30 minutes. IMG_6362 1.JPG Shiro Kamo.j...

Its new knife day :D I have had my eye on this knife for quite a while and it came back in stock last week and it was a no brainer. Shiro Kamo Iron Clad Damascus W2 210mm Gyuto, a thing of beauty. The pictures on the web site do not do this knife justice it is gorgeous. Very thin behind the edge, j...

Its new knife day :D I have had my eye on this knife for quite a while and it came back in stock last week and it was a no brainer. Shiro Kamo Iron Clad Damascus W2 210mm Gyuto, a thing of beauty. https://www.chefknivestogo.com/shkawh2gy21.html The pictures on the web site do not do this knife just...

Two of my most favorite things, well seasoned shrimp and great use of cast iron, well done, they look fantastic

Its new knife day :D I have had my eye on this knife for quite a while and it came back in stock last week and it was a no brainer. Shiro Kamo Iron Clad Damascus W2 210mm Gyuto, a thing of beauty. https://www.chefknivestogo.com/shkawh2gy21.html The pictures on the web site do not do this knife justi...

Monday night red Thai coconut curry with muscles, clam’s, chorizo, mixed veggies & jasmine rice.

Happy Monday

Sunday night lamb chops... Damn, that's a beautiful platter, Bill! Nooice! :) Over here, half #1 of a ribless beef roast from Costco (half #2 now in the freezer) but first, still dwindling down my stash of morels. Normally, I go 'less is more' when it comes to morels, but I had a lot (and still hav...

Sunday night lamb chops... The lamb chops - I buy them as early in the day as possible, rub them down with S&P let them sit for an hour, then marinade them for 5 hours in the ginger soy. Zucchini - EVO, salt, fresh garlic, shallot and ginger root, finished with a little butter. String beans - EV...

gladius wrote: ↑Fri May 03, 2024 8:53 pm

Lamb Loin Chops roasted at 350 degrees for 10 minutes with Basmati rice and peas.

That is a beautiful lamb chop, well done!

Back to one tonight with our favorite protein. First up, some side-dishery . . . https://www.ronniesuburban.com/photos/food/homecooking/grilledchix/thighs.24.0503.01.peppermise.masamoto.jpg Pepper Mise En Place & Masamoto KS White #2 Gyuto - Custom Jobone Handle, 240mm Black pepper, yellow onio...

Tonight was clean out the fridge night, found some wok veggies, blackened chicken and brown rice.
Threw it all in skillet, a perfect 1 pan 5minute dinner.

Happy pre-Friday

taz575 wrote: ↑Wed May 01, 2024 7:43 pm 20240501_155432.jpg

Used the 50KG SayMak power hammer. Not ready for the Nazel 450# power hammer in the background yet!

Now that is frickin’ awesome!!

Sunday night Crab Cakes... The crab cakes - jumbo lump with a packet of Old Bay crab cake mix, mayo and 1 egg. The whole idea here is NOT to breakup the crab while mixing it. The tomatoes - EVO, garlic powder & salt, allowed to cook and caramelize until they explode. The veggies - tossed in the ...

I use my cast iron almost daily, you will develop your own routine, no routine is right or wrong its personal preference. I try to get to the pan while it is still hot this will definitely help. After most cooks a green sponge and water will be fine, if there is still little deposits in the bottom, ...

A quick Saturday night stir fry... The chicken was rubbed down with a blackening mango chile lime rub. The veggie sauce - soy, chili garlic sauce, fish sauce, oyster sauce, gochugaru, fresh garlic & ginger root. The rice was steamed in chicken stock & gochugaru. IMG_6270.JPG IMG_6274.JPG IMG...

It does look much thinner and more refined with the polished choil, nice work.

I use my gas grill 4-5 times a week and will get about 5 years out of one of these. Like you I keep mine in the garage and wheel it out to use it, so I do not want a large grill but like the 4 burners for indirect heat for my ribs and SS wood chip holder. https://www.homedepot.com/p/Nexgrill-4-Burne...

Excellent choice!! I have the 210 Kiritsuke and the 165 Santoku.
Tha Santoku is a house favorite and never leaves the rotation, my wife and I enjoy the extra height of the blade and I really like how easy it is to maintain, holds an a very nice working edge for quite a while.

So last night I boiled water for 6 hours and ended up with this...
I did use the knife to cut up the potatoes and slice the corned beef.