I'm not even a little jealous, really.
Knives-n'-Cabbages
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Re: Knives-n'-Cabbages
Looks like you saved a bunch of cabbage on this one.ronnie_suburban wrote: ↑Wed Jul 28, 2021 8:01 pm Inaugural trip with this new guy . . .
Green Cabbage & Konosuke YW White #2 Gyuto, 210mm
Re: Knives-n'-Cabbages
I've completed my transformation into a big jell'o
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
- ronnie_suburban
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Re: Knives-n'-Cabbages
NOT slaw but part of my dinner prep. I really liked the way this shot looked, with the lines of the cabbage shreds contrasting with the lines of what is arguably the most beautiful knife I own . . .
Conehead Cabbage & Yu Kurosaki VG10 Fujin Gyuto, 210mm
Conehead Cabbage & Yu Kurosaki VG10 Fujin Gyuto, 210mm
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Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
Let us not forget to mention the very nice cutting board as well.
It is a lovely shot. Good job Mr. Suburban.
It is a lovely shot. Good job Mr. Suburban.
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
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Re: Knives-n'-Cabbages
Another weekly slaw takes form . . .
Conehead Cabbage, Carrot & Katayama SG2 Suminagashi Gyuto, 210mm
Pretty sure this is the end of my conehead hookup for the season. They're a great variety but available only briefly.
Conehead Cabbage, Carrot & Katayama SG2 Suminagashi Gyuto, 210mm
Pretty sure this is the end of my conehead hookup for the season. They're a great variety but available only briefly.
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Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
Curious how you process your carrots Ronnie, is that knife work or by another kitchen utensil/tool?ronnie_suburban wrote: ↑Sat Aug 21, 2021 3:35 pm Another weekly slaw takes form . . .
Conehead Cabbage, Carrot & Katayama SG2 Suminagashi Gyuto, 210mm
Pretty sure this is the end of my conehead hookup for the season. They're a great variety but available only briefly.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Knives-n'-Cabbages
It's a julienne peeler. Can't remember the brand but it cost about $10. Bought it online. I usually try to avoid single-taskers but I make slaw so often, I figured why not?
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Re: Knives-n'-Cabbages
Cool, I've seen those before but haven't made the leap, guess I need to get one and give it a try.ronnie_suburban wrote: ↑Sat Aug 21, 2021 7:50 pmIt's a julienne peeler. Can't remember the brand but it cost about $10. Bought it online. I usually try to avoid single-taskers but I make slaw so often, I figured why not?
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Knives-n'-Cabbages
Before I bought it, I was using a grater which really tore the carrot more than it cut it and also produced a lot of unwanted moisture. At for now, while it's still sharp, the julienne peeler makes some really clean, uniform cuts.Jeff B wrote: ↑Sat Aug 21, 2021 7:53 pmCool, I've seen those before but haven't made the leap, guess I need to get one and give it a try.ronnie_suburban wrote: ↑Sat Aug 21, 2021 7:50 pmIt's a julienne peeler. Can't remember the brand but it cost about $10. Bought it online. I usually try to avoid single-taskers but I make slaw so often, I figured why not?
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Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
I know what you mean, I used to use a grater myself but didn't like the results so just started using a knife again. I almost bought a mandolin once but I'm a little scared of them. Was afraid my wife might try to use it too and unexpectedly lose a nasty chunk of skin or worse.ronnie_suburban wrote: ↑Sat Aug 21, 2021 8:01 pmBefore I bought it, I was using a grater which really tore the carrot more than it cut it and also produced a lot of unwanted moisture. At for now, while it's still sharp, the julienne peeler makes some really clean, uniform cuts.Jeff B wrote: ↑Sat Aug 21, 2021 7:53 pmCool, I've seen those before but haven't made the leap, guess I need to get one and give it a try.ronnie_suburban wrote: ↑Sat Aug 21, 2021 7:50 pm
It's a julienne peeler. Can't remember the brand but it cost about $10. Bought it online. I usually try to avoid single-taskers but I make slaw so often, I figured why not?
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Knives-n'-Cabbages
I understand. Plus, deploying, using and cleaning the mandolin is a lot of work, especially for one carrot. I can still see easy ways to injure myself with the julienne peeler -- and one of the worst cuts I ever gave myself was with a standard peeler -- but they require no set-up, reside in a drawer and are dishwasher friendly.Jeff B wrote: ↑Sat Aug 21, 2021 8:05 pmI know what you mean, I used to use a grater myself but didn't like the results so just started using a knife again. I almost bought a mandolin once but I'm a little scared of them. Was afraid my wife might try to use it too and unexpectedly lose a nasty chunk of skin or worse.ronnie_suburban wrote: ↑Sat Aug 21, 2021 8:01 pmBefore I bought it, I was using a grater which really tore the carrot more than it cut it and also produced a lot of unwanted moisture. At for now, while it's still sharp, the julienne peeler makes some really clean, uniform cuts.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
Lol many moons ago I bought a mandoline also, the gucci french one, and think i used it maybe a handful of times. the "blade" part of it is just a thin piece of steel not an actual blade so you cant sharpen it nor make really thin slices.
Some of the things you can do like waffle cuts or perfect fries just aren't doable with a knife but I agree with Ronnie above about work involved vs reward. It lives on the shelf now with the other seldom used items.
I always thought about getting one of the japanese ones though....But I agree they seem scary.
Some of the things you can do like waffle cuts or perfect fries just aren't doable with a knife but I agree with Ronnie above about work involved vs reward. It lives on the shelf now with the other seldom used items.
I always thought about getting one of the japanese ones though....But I agree they seem scary.
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Re: Knives-n'-Cabbages
Monday, Monday, weekly slaw day . . .
Green Cabbage, Carrot & Konosuke SKD Tsuchime Gyuto, 210mm
Green Cabbage, Carrot & Konosuke SKD Tsuchime Gyuto, 210mm
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Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
No cabbage in sight but another weekly slaw, so I figured this was the best place to post it . . .
Kohlrabi, Radicchio, Carrot & Konosuke Fujiyama White #1 Damascus Gyuto, 240mm
I only did some of this work with the Kono. Used the julienne grater for some of the kohlrabi and carrot.
Kohlrabi, Radicchio, Carrot & Konosuke Fujiyama White #1 Damascus Gyuto, 240mm
I only did some of this work with the Kono. Used the julienne grater for some of the kohlrabi and carrot.
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Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
Nice snag on the Kono Dammy! And my Julienne peeler showed up the other day. Haven't had a chance to use it yet but looking forward to seeing how it works. Got it mostly for carrots in slaw on the recommendation of the "Slaw Slayer" here on the forum.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Knives-n'-Cabbages
Another weekly slaw taking form . . .
Conehead Cabbage, Carrot & Masakage Yuki White #2 Gyuto, 210mm
Hadn't used the Yuki in quite some time. It's such a beautiful and elegant cutter.
Conehead Cabbage, Carrot & Masakage Yuki White #2 Gyuto, 210mm
Hadn't used the Yuki in quite some time. It's such a beautiful and elegant cutter.
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Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
Quick turn-around this week . . .
Savoy Cabbage, Carrot & Matsubara Blue #2 KS Nashiji Gyuto, 240mm
Savoy is a relatively light and feathery cabbage, so a bit more knife than I needed here but there was a watermelon next, so I think it was the right call.
Savoy Cabbage, Carrot & Matsubara Blue #2 KS Nashiji Gyuto, 240mm
Savoy is a relatively light and feathery cabbage, so a bit more knife than I needed here but there was a watermelon next, so I think it was the right call.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.