Chefknivestogo Forums

I see some research coming my way. I haven’t had time to do much as of yet, But I don’t think my wife wants to deal with charcoal for the days where she wants to grill and I’m at work. One of my thoughts has been if weber or Traeger would even be worth it considering cheaper options are like $300 s...

Radar53 wrote: ↑Sun Apr 21, 2024 10:09 pm Yay!! I just followed Mr Xerox's instructions earlier in this thread and Robert's you're father's brother.

And Fanny's your aunt.

Radar53 wrote: ↑Sun Apr 21, 2024 10:07 pm OK ~ lets see if I can make sense of this.

IMG_1143.jpeg

Congrats Mr. 53, you did it! Soon you'll be posting pictures of rare NZ native birds that live in your yard/garden. I can hardly wait.

What scales are people using here? Mine (Taylor I think) don't seem to want to accurately weigh the small additions, like 10 grams of salt, yeast, whatever. So annoying. I'd buy a new one, but the ones people have recommended to me are discontinued. Sigh. Woo is me. Do I want some cheese to go with ...

Got any pics of the Kauri cutting board?? I did a few wa handles using Kauri and its a plain, but beautiful wood! Has a nice iridescent shimmer to it! Hi Taz. I've never managed to post photos to CKTGF in ten or eleven years on the forum. I think that Mr Xerox has written some destructions about it...

Radar53 wrote: ↑Fri Apr 19, 2024 4:18 pm Sorry about the double post ~ no idea how that happened

Computers, they do what they want, no matter what we tell them to do.

Got any pics of the Kauri cutting board?? I did a few wa handles using Kauri and its a plain, but beautiful wood! Has a nice iridescent shimmer to it! Hi Taz. I've never managed to post photos to CKTGF in ten or eleven years on the forum. I think that Mr Xerox has written some destructions about it...

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...