Chefknivestogo Forums

Shiny - Jemaine Clement.

My kids are 11 and 7.

Nice setup Colonel Llyod! Do you raise your own hogs/pigs? Thanks. No, I didn't. I'm an urban dweller now. For many years when I lived in a very rural area in the western part of the state my neighbor and friend did raise 5-6 every year that we would slaughter and process into various sausages (and...

I'm going to have to try this method for sure. I sometimes catch ribs on sale or BOGO and don't have the time to smoke them. I'd like to know what you're using to keep your charcoal centered, Ronnie. I've been cooking, if not as much as usual since it's my busiest time of year at work. I've also had...

Dangit. I should be on the forum more and working less. I'd have scooped one up for sure.

Also, I learned that Ronnie is wrong-handed.

Looks like I should have checked in 30 or so minutes ago.... Oh well, I already have one of these anyway. :mrgreen: Ditto on both counts, Jeff! But, I've been known to squirrel away some of my favorite things*. My White #1 Fujiyama is my favorite knife. But, I can count the number of knives I own o...

Lloyd Harner wrote: ↑Sun Jan 28, 2024 10:14 pm did quail 3 ways today
422945262_10223204590853728_5374511225195710626_n.jpg

Nice! Did you harvest them? I have some great memories walking with my papaw, Lloyd Harmon, hunting quail in the late morning and early afternoon and bringing them back to my grandma who would cook them for dinner.

Not to hijack this thread but... Do you like the Matfer? I've been holding off on a carbon steel skillet because I have lots of cast iron and some nice stainless cookware (and carbon steel woks). But this year I am going to do more outdoor cooking and I don't want to lug around a 9 lb skillet. Even...

ex1580 wrote: ↑Mon Jan 29, 2024 4:29 pm Does that carbon steel skillet have rivets?

It does not. It's a Matfer Bourgeat.

ChefKnivesToGo wrote: ↑Tue Jan 30, 2024 12:18 pm That cast iron pan on the sheet pan is a beauty.

Thanks, Mark. It's a Le Creuset and gets a LOT of use.

I break down chooks with a 150mm B2 petty. Decidedly NOT a honesuki, but does have a beefy enough spine and fine enough tip. It works well for me. The exposed B2 does have a very pretty patina.

https://www.chefknivestogo.com/gibl2pe15.html

I bought two from them last year and I'm very happy (in the photo below the far left is 14" MUSA pow and far right 18" hand hammered Cantonese both from The Wok Shop). I can't say for sure if what you are describing, but I have had polymerized oil flake off as little shiny, black flakes. S...

Thanks, glad I'm not crazy. I do kind of wish I had just spring for a CCK, but I also love having the shirogami #2 with steel cladding for this type of workhorse knife. It sharpens up so fast that I don't feel so tempted to baby it as I reckon I would if it was also all carbon steel and cost nearly...

I will also add that if anyone has other suggestions I should entertain please suggest? My space and diet needs I think lend themselves well to a nakiri and it’s a knife shape I’ve been eyeing for a while. I've only tried a couple nakiri but didn't get along with them that well. I subsequently boug...

I had the same issue with the Chopper King belly. I thought about reprofiling, but because of the price and it's relative heft, I just gave it away to my BIL and bought a CCK 1812. No regrets.

To be clear this was the first shipment Mark got and the current blades might be thinner.

Haha. That was me. I was listening to that record when I left that for whomever processed the order.

https://youtu.be/f09NRpNQMbw?si=pE4lWP_rjaTwAZlJ

Genius!

Fujiyama W#1 210

I have never seen a better photo of pigs in blankets. I suspect I never will.

Fantastic photos as usual in this thread. Happy New Year to you all and hope everyone had a great holiday season. I've been doing a lot of cooking lately, but much less photography. The holiday season saw me make some pretty large batches of stuff: bolognese for Christmas day lasagne; char siu for r...

Pickles and prime rib. Mmm mmm mmm. This is a busy season at work so I've not been able to check in as often, but I am still enjoying the honeymoon with my wok station. Friday I received my Newquist Forge 16" pow wok and I am so pleased. I'm a bit of a gear head and this thing just puts a smile...

Probably some of the best Ethiopian food in the US if that's up your alley. It's also very bikeable. Enjoy!