Chefknivestogo Forums

Kono HD Western handle was exactly where my head went to, given its in stock and intended to be the 'one' knife. I'm assuming she'll continue to use her old knife as a beater. I did point that one out to her and she is contemplating that one. I told her nor to hurry since they have baby bills and a...

Kono HD Western handle was exactly where my head went to, given its in stock and intended to be the 'one' knife. I'm assuming she'll continue to use her old knife as a beater.

https://www.ronniesuburban.com/photos/food/homecooking/rackoflamb/rackoflamb.21.0126.08.plated.jpg Plated Up With Mrs. Suburban's world-renowned tomatoey-garlicky green beans. I was very happy with the sauce. It was silky, rich and really flavorful. In addition to the lamb renderings and shallots, ...

Another thing I like about the Misen rondeau (that I neglected to mention earlier) is that because of its low sides, it's an easy reach-in on the cooktop. It's also easier to clean than a stock pot. Being a mere 5'10", these are advantages to me. I can relate. I'd like to say I'm a mere 5'10&q...

Bob Z wrote: ↑Tue Jan 26, 2021 3:47 pm Easy but tasty; pork cutlets with panko Parmesan crust, roasted brussel sprouts with loads of bacon and yams.

Looks great Bob, panko is the best!

LOL, yes! Perhaps, kitchenwidows.com or something like that. :lol: Your rice dish sounds super comforting. That's exactly how I used to have it when I was a kid . . . soy sauce and butter. Yum! As for the Mercer, I've had similar moments with some of my Henckels knives. The difference for me being ...

Seems Ray likes to score the bread even more than he likes to eat it! (-: Funny, Chappy, I’ve yet to make a sourdough pan loaf for sandwiches. I do make a whole wheat sandwich bread with a biga that is quite good. I’ll have to try a pan loaf for sourdough. I’ve got one Challenger and seriously thin...

That looks good. I lol'd at your comment about spring onions because, like you, I vowed to never run out of them again. Now, I get them every time I shop and it drives the Mrs. a little bit crazy. I told her I was going to put some under her pillow for safekeeping. She was not amused. :lol: I would...

Seems Ray likes to score the bread even more than he likes to eat it! (-: Funny, Chappy, I’ve yet to make a sourdough pan loaf for sandwiches. I do make a whole wheat sandwich bread with a biga that is quite good. I’ll have to try a pan loaf for sourdough. I’ve got one Challenger and seriously thin...

One thing I've really come to understand over the past several months is the immense value and versatility of water in cooking. It was my top ingredient of 2020 . . . seriously. Thanks for sharing that write up. I'm inclined to agree there's something really valuable in that finding. I'm starting t...

mauichef wrote: ↑Mon Jan 25, 2021 12:23 pm Can't stop myself!!!

Wow! When I'm in the next house and Mrs. Chappy's ban on new kitchen equipment is lifted, that Challenger has my name on it.

Seriously though, I love seeing your bakes and it encourages me to practice. They're awesome.

As an aside I think this thread has altered the way I look at any gas-related things forever. I have to replace my tankless water heater and every time I see this 199,000 it makes me dream of wok'ing with that much BTU

mauichef wrote: ↑Sun Jan 24, 2021 4:25 pm But getting the raw ingredients out here is tough.

Breadtopia is your friend.

Nice bake today!! Stunning pictures.

Really interesting responses Ronnie and Gladius. Makes sense on the sequencing of ingredients. Love the collection of clay pots too. Today was getting RID of some fingerling potatoes that were beginning to sprout, some wilting parsley, and kale. So it was poached egg on kale with garlic and shallot,...

I have the Shapton stone holder and a Naniwa sink bridge. I prefer the sink bridge because it is easier to apply water/rinse, and for me the ambient light is best over the sink compared to anywhere I could use the stone holder. I love the Naniwa, which I bought from CKTG. I use the stone holder on t...

All this talk about Soy Sauce. Have you tried Yagisawa Shoten Company's "Miracle" Soy Sauce? I have a bottle, but can't figure out how to order more. The ex-boss that was living in Japan 5 years ago has moved back to the states. I tried to get Mark to carry it, but he's sticking to knives...

That's a really great suggestion. Adding that to my notes to try for the next time. Thank you.

I also managed to sharpen my haircut scissors fit this first time due to this forum

Just a follow up to this thread to say thanks again for all the advice. It really helped me today when I was diagnoing my Masagake Koishi 150 petty today. Ended up dropping right down to 500 and putting a tiny burr on before removing and refining. Two things I learned today, in case helpful to other...

Ronnie, that mise with that knife... That's what this is all about. Seconded. I was in the middle of restoring the Koishi petty to peak performance tonight when Mrs Chappy kindly offered to plate me up some leftovers for dinner. So no cooking for me tonight — and this post has left me rather enviou...

I use Ohsawa which you can get through Amazon...and Kroger. It is still somewhat pricey, but since we don't use a lot, its very good. You have to look at AVAILABLE FROM THESE SELLERS on Amazon link and it's like 11.99 shipped. https://www.amazon.com/gp/product/B01FL78IB4/ref=ox_sc_act_title_1?smid=...