Chefknivestogo Forums

Just a couple of notes: Next time I will slit the backs of the shells behind the head beforehand as shelling these on the plate when covered in a glaze makes for some real comedy. A pair of cuticle scissors would be perfect. I highly recommend the same to y'all. Second is these are the sweetest shr...

*Old wok. Still need to break in the new one correctly. Old wok or not, looks great! For the seasoning on mine I think I am just going to let it come off if it wants to, and periodically so some Chinese chives to shore up whatever comes off or is left. After my ordeal a few weeks ago with the old w...

I like my petty knives to be stainless, yo handled... I'd tend to agree with this perspective. I use my 150 for small jobs, meats, and often things that involve acidic ingredients like citrus. I have two 150 Petties; an AS Masagake Koishi and a semi stainless Yoshikane Hammered SKD. The Yoshikane b...

Mike9 wrote: ↑Wed Feb 17, 2021 10:19 am I'll get a pic of it dished since I forgot to last night

...must have been very good!

Okay, I'm now sold on trying the Kayanoya instant dashi. I'll have to pick some up asap. I've been making my own and using Hondashi when that isn't feasible but you've convinced me to expand my horizons. Which flavor do you use? Sorry for the slow reply, busy few days! I just use the original so fa...

Thought any bakers here might benefit from knowing the Kindle version of 'Flour, Water, Salt Yeast' referenced earlier on the thread is on sale today - great book at a great price: https://www.ereaderiq.com/dp/B007SGLZH6 ... f-artisan/

The Kohetsu Addict is the knife (prototype) I won in the charity auction here last year. It's one helluva knife. I thought I'd remembered that Addict in an auction thread, from around the time I'd first dibs the forum. Good for you for donating. I remember being really impressed by the generosity I...

....even though they were cut from the better end of the loin roast, the pork chops needed some help. I brined them, dredged them, pan-fried them to create a crust and then finished them in the oven. I served them with the stewed eggplant and some leftover pan sauce from last weekend's roast. Balsa...

Took a wild stab at Souped Up Recipes' Lions Head Meatballs . At one critical point, things went off the rails in a major way but in the end, I don't think it affected the flavor of the final dish too much. It tasted great, even though it wasn't fantastic looking. All's well that ends well, I guess...

Lunch, a Manka's Babies (Dutch Babies) from James Beard. I think this is like a Yorkshire Pudding, but having never had Yorkshire Pudding, I could be wrong. Easy to make. Put your number 6 Griswald skillet in the oven, set to 425 F., to preheat for an hour. When the hour is up, 2 eggs, 1/2 cup of m...

Thanks both! Love the Swedish idea Playingfetch, reminds me of when I used to live with a Swedish flat mate!

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.