Chefknivestogo Forums

Thought we needed a separate thread for this, and I'll start. Soy sauces, what are some good brands for light and dark soy sauces? And by light, I don't mean low sodium. Recipes I've been finding use both, but I'm not sure I've seen them in most stores, I'll have to go to H-mart and or Uwajimaya to...

For the folks that frequent this thread, just wondering if anyone has a favourite thing to do with saffron (not paella!)? Have some I really need to use up but I've never used it before...

I grew up eating cereal as a staple, but didn't want to continue that with my kids. Instead I cook them a hot breakfast every morning, which is a great way to get teens/pre-teens to join you for some quality time and to actually get out of bed promptly when you summon them. Breakfast isn't extravag...

Oh, I saw that Red Boat Salt at Uwajimaya the other day. Glad I didn't get it. Today I did my second try at Gong Bao (Kung Pao) Chicken With Peanuts. Yesterday's was a way to hot, a bit too salty and vinegary, so I cut the vinegar by 1/3, and the salt a lot. Then used low sodium soy sauce. And it w...

In less than a year, I have almost 450 posts. I can't tell you how many posts I started, then abandoned. Not enough. :mrgreen: I hear ya. On this issue, I'm extremely grateful for this forum -- without being able to connect with other people interested in food, cooking and the fantastic tools sold ...

Thanks, I did some googling and if there are the black seeds, you're suppose to pick them out. The flavor/effect of the spice is in the husks. I've never heard or read anything like that before. Learn something new every day though, knowing myself, I think I'll probably continue to just throw them ...

Does anyone here know about Sichuan pepper? I made Fuchsia Dunlop's Gong Bao Chicken with Peanuts last night and she says in the recipe to use whole peppercorns. Does this mean the black seed, or the black seed still in its husk? Cause let me tell you, if it means still in the husk, almost none of ...

Chappy if you get a minute post up that bok choy recipe. Looks really good. Of course, it's based on a Fuscia Dunlop recipe from 'Every Grain of Rice', Bok Choy with Fresh Shiitake. It's fine as is for a side, but if a main I mix things up with the sauce to make it a little more 'interesting' to me...

It looks like you did a phenomenal job. Every now and then I toy with the idea of adjusting a couple of my knives like this, so your write up is great food for thought too. Thanks for sharing and congratulations.

As was foretold, assorted leftovers -- reserved, reheated and repurposed -- for dinner tonight. Hardly a compromise, though. All of these were better tonight than when I originally made them. Of course, with the pork loin, that required a bit of manipluation . . . https://www.ronniesuburban.com/pho...

It's always fun to see what people are cooking and baking with these fantastic tools, and learn from eachother! Check out the 'What did you cook today?' and 'Baking much?' threads.

Hi folks, I think we all know not to do anything nuts with chopping boards (no glass, slate boards etc *shudders*), but I saw this thought-provoking 'study' on the effect of boards on dulling and I thought it with sharing: http://knifegrinders.com.au/SET/Chopping_Boards.pdf In reading this, I wonder...

Used this beauty to cut some cabbage to go with unagi don tonight, as we're trying to cut down on carbs and wanted to pad out the rice. A gift from family and a joy every time I use it. Konosuke SKD tsuchime kurouchi nashiji 240.

Sunday roast . . . ...My son told me it looked like a textbook boarding house dinner. I think he meant that as a compliment. :roll: I certainly hope it was a complement! It looks delicious. You've also given me some inspiration for what I could do with the leeks I bought earlier, which I got mainly...

It was 9F outside, so standing next to the grill was actually not bad. :) Delicious looking meal and that outdoor snow grilling actually looks really fun. When I move to colder climates, I can see a ehole new world of extreme grilling in my future now! Love the salad dressing mixing approach. Wide ...

a glass bowl behind the cutting board could be the end of the tip, for most of my knives, but particularly this one. I'm also very careful when I move it to the sink for a rinse. Plenty can go wrong there. Reading this made me shudder :lol:. Completely my experience. Almost dinged it on a bowl plac...

Kiritsuke owners, do you worry about damaging the tip? When I use my Shibata Kotetsu R2 I do take a little extra care to push cut instead of rock, have enough space around me that I'm not likely to bang the fine tip into anything, etc. As long as I don't do anything with the tip that creates a lot ...

No picture and not much in the way of ingredients. I cooked some bronze die pasta and while that was working I put EVOO in a pan with two big cloves of garlic, five anchovy fillets and some peperoncino on fairly low flame. I didn't want the garlic and pepper flakes to get color. I added some ready ...

Absolutely stunning! Love the haul too Emieloss!

Another technique: having a perfectly clean, bone dry, fine microfiber cloth. Brush that up off the edge, with your fingers in the right position, and you can feel even a tiny burr. It's a slight catch. Switch sides and you'll feel the difference immediately. Testing continued tonight as it was tak...