Chefknivestogo Forums

That is sad Mr. Z. I weep in sympathy with you.

I don't remember which knife it was, but Mr. Mark had announced that under 10 were coming in (maybe 4 or 5) and someone called and asked if they could buy one at triple Mr. Mark retail price. Mr. Mark and Miss Sue said no. You take your chances like everyone else ordering through the website.

Due to a medical procedure early tomorrow morning, I've been fasting for most of 2 days. I've spent too much time on this thread and youtube, drooling. :oops: :roll: Well, I'm still alive. The initial report is good, but I meet with the doc on May 7th to get the final results and to schedule my gal...

Happy taco Tuesday everyone! P.S. How does Ronnie make his pictures so big? I just use the attachment feature but then you have to click on them to make them bigger. I believe he posts them to a website he owns, then links in the picture using the img button. But I have been wrong many times before...

Due to a medical procedure early tomorrow morning, I've been fasting for most of 2 days. I've spent too much time on this thread and youtube, drooling. :oops: :roll: Well, I'm still alive. The initial report is good, but I meet with the doc on May 7th to get the final results and to schedule my gal...

Due to a medical procedure early tomorrow morning, I've been fasting for most of 2 days. I've spent too much time on this thread and youtube, drooling.

Easter bread last night. Technically "Paska" but its more like japanese milk bread. This is a enriched bread with 3 eggs, half a stick of butter and some sugar. The enriching part gives it a long shelf life (but it usually goes fast). Next time I'll form the loaf like Ronnie did in his mi...

Wunnerful, wunnerful Mr. Suburban! I tried a recipe for it last year, didn't turn out well. What recipe did you use?

My first attempt at Japanese-style milk bread . . . https://www.ronniesuburban.com/photos/food/homecooking/bread/milkbread.24.0413.01.loaf.jpg Milk Bread Compared to what I've bought in the past and seen online, it looks pretty close. Smells great. Won't know for sure until I cut it open later. Loo...

Susan wrote: ↑Thu Apr 11, 2024 9:36 am Thanks, hope whoever reads this has a great day!

You have a great day too Miss Susan!

I got my hands on a 12" Lodge carbon steel skillet recently. I plan on using it over a campfire, but maybe on the grill too. As such I wasn't going to put a lot of effort into making it perfect in regard to smoothing it out or anything. I used some sandpaper and smoothed out the rough Lodge se...

ChefKnivesToGo wrote: ↑Wed Apr 10, 2024 10:13 am Hi Scott,

It depends on how many knives you're sharpening. The more knives you sharpen, the more sense the Atomas make.

Very wise Mr. Mark. Does age increase your wisdom? I hear you are 60 now.

You'll be getting many useful suggestions from knowledgeable knife users here. However, you do not have to spend 500-800 euros to get a quality, "high end" gyuto. If the knife is bought from outside the EU, then the VAT (not to mention the shipping, so I won't mention it) could maybe doub...

This Washington Post recipe for Chile Relleno Casserole had red flags all over it but still, there was something compellingly comforting about it, so I decided to give it a shot . . . https://www.ronniesuburban.com/photos/food/homecooking/chilerellenocasserole/chilerellenocasserole.24.0406.01.mise....

Got to try a new bread recipe today and I think it turned out looking awesome! I'm very excited about this recipe because it was super easy but produced results on par with the best I have done, probably better really. They are both white flour made in loaf pans, same recipe just different size and...

Baked another batch of Claire Saffitz's Pull-Apart Sour Cream & Chive rolls to take to our family's Easter gathering later today . . . https://www.ronniesuburban.com/photos/food/homecooking/soucreamchiverolls/sourcreamchiverolls.24.0331.02.basket.jpg A tisket, a tasket . . . :D Now you're just ...

I found the recipe for Pull-Apart Sour Cream and Chive Rolls By Claire Saffitz at CBS, and not behind a paywall. In case anyone is interested.

Ketchup on hot dogs? One of the more contentious issues in the culinary world. Mustard on mine. Ketchup is the only condiment that should ever be put on a hot dog! This is sarcasm right? If not....gross. Ah, no. I'm strange (or unique, as I prefer to state it). There are a lot of foods (condiments ...

They do for me. So thank you Mr. Suburban for including the video.

jmcnelly85 wrote: ↑Fri Mar 29, 2024 9:29 pm My thoughts and prayers go out to your whole city. In time. the citizens will rise up and remove the offending kiosks, but until then don’t make eye contact or give them money.

Let us hope not. Finally the citizens of Chicago will have the proper condiment for their hot dogs.