Chefknivestogo Forums

Looks good Mr. Suburban. Is the Preacher Ham like a city ham? I think it is city ham that I get in the grocery stores around here.

You mention you are UK based, you might want to put that in your profile, so we don't forget, and not keep recommending USA based vendors. I hear that VAT can be a killer.

... Those were from Tojiro's factory, stacked up and ready to be sent to the recycler. I thought about using them as graffiti templates but never did it. That would have been great. In Portland Oregon, there was an appliance store owned by Tom Peterson, who had a head shot, black and white drawing ...

A link to Chef Paul Prudhomme's praline recipe I found. It looks like 240 is the temp to shoot for, but it can be tricky. See the hints/notes at the end of the recipe.

Oh dear. Best wishes getting it fixed quickly.

Interesting question. CKTG's online competitors have been gradually adding cookware and other kitchen tools to their offerings. However, these are vendors which also have a brick and mortal retail presence. I don't know if these other vendors would deviate far from Japanese knives if they were sell...

For anyone currently looking, the Kohetsu 1K6 Bread Knives 240mm are back in stock. I absolutely love mine, and just snagged a couple for my siblings' holiday gifts . . . Kohetsu 1K6 Bread Knife 240mm Your siblings are lucky peoples, to have you as a brother. I hope they are as kind to you, as you ...

I've never asked but I'm wondering if you think offering hammer forged blacksmith tongs would be a good match for our website? I have a bunch of them on our office walls and they're cool looking. I'm sure some of our blacksmiths would do a few for me. Sue said no. Lacy said no. :) You need to post ...

Jeff B wrote: ↑Mon Nov 11, 2024 5:48 pm

ronnie_suburban wrote: ↑Mon Nov 11, 2024 5:06 pm Another weekly slaw . . .

And another awesome knife!

And a very shiny bowl.

I tried olive oil on a cast iron griddle at 375 F and it turned out sticky. Anyone know why that might be? Too low of a temperature? Maybe olive oil isn't the best choice? Yes, too low a temp. When done correctly, your oven will smoke, it will smell the place up. The reason Lodge doesn't have the t...

Gearing up for the season . . . https://www.ronniesuburban.com/photos/food/homecooking/pie/pecanpie.24.1107.01.baked.6376.jpg Pecan-Maple Pie This was still a bit too hot to slice when I grabbed this shot but maybe later . . . ;) Which recipe did you use for the crust? Did you blind bake the crust ...

Gearing up for the season . . . https://www.ronniesuburban.com/photos/food/homecooking/pie/pecanpie.24.1107.01.baked.6376.jpg Pecan-Maple Pie This was still a bit too hot to slice when I grabbed this shot but maybe later . . . ;) Which recipe did you use for the crust? Did you blind bake the crust ...

ChefKnivesToGo wrote: ↑Thu Oct 31, 2024 11:39 am I haven't made Black Bean Chili in over a year...

And your co-workers thank you for that.

I'm not a Wisconsinite and I'm offended by the theft.

Did you season the cast iron before using it? I did not. It said it came seasoned, so I just went with that. I've always seasoned them myself. I've read that the pre-seasoning on cast iron, no matter the source, isn't the greatest. Flax seed oil seasoning flakes off, I've read. Also, the temps reco...

Did you season the cast iron before using it?

Had only made these once before but was really in the mood for them . . . https://www.ronniesuburban.com/photos/food/homecooking/cookies/millionaireshortbread.24.1026.02.stack.jpg Millionaire Shortbread Super simple, mostly pantry, very satisfying. That's 64% Guittard chocolate on the top. very yum...

Oh, you better get some hand lotion on those hands. Cracks like that in your fingers will hurt, and slow down your work. /channeling my mother

With the first frost having come and gone, it's time for the annual sauerkraut production. I asked my friend to send me 10+ pounds of cabbages from her farm and she ended up sending me 18+ pounds, in the form of these 5 beautiful coneheads . . . https://www.ronniesuburban.com/photos/food/homecookin...

I feel humbled by all this demonstration of cooking prowess. Are all of you guys professional cooks? Are there any amateurs among you like me? Home cook here who likes to eat good food and is motivated to figure out how to make it myself. Just another home cook here, too. Yeah, like the Mona Lisa i...