What did you cook today?

[ronnie_suburban]

Good morning Monday, I have been doing a lot of cooking but not a lot of picture taking...

Those are some great looking meals, Bill!

Ronnie, thank you very much, I am going to try to get just one complete cook this week...

I'm in the same boat. I'll probably get 1 or 2 in but after that, it'll all be prepping for a couple of gatherings to which we're invited over the long holiday weekend. Looks like some requested desserts and side dishes are on the agenda.

[ronnie_suburban]

In many ways, this was a failed experiment but I learned a lot, so definitely not a total loss. Working with a very old dough, I decided to temper it and see what happened. Sure signs of life but not particularly robust. I decided to proceed. My goal was to see if I could manage cooking a larger (16x12"), rectangular pizza in the pan in the Ooni. I knew, especially with an old dough and a relatively loaded pizza, I shouldn't expect much rise . . .


Pizza Baking
I had the gas cranked all the way down and based on my IR gun, was probably running at around 550F inside the oven. Every few minutes I rotated the pan either 90 or 180 degrees in an effort to keep the cooking even. After about 20 minutes, it was clearly baked . . .


Pan Pizza
Looks good up top, so I think I managed the bake pretty well and because of that, I feel like I came away from this cook with some useful experience. Now, due to other factors already laid out above, the pizza was flatter than a place mat . . .


Side View
Nice flavor, very little rise and quite gummy but the important part was the bake and that, I feel like I dialed in just a bit here. All my previous bakes on the Ooni had raged a little beyond my control, cooking too fast and not really ending up where I wanted them. This one I managed well on the heat, so it'll just be a matter of giving myself a fighting chance in the future by starting with a livelier dough. One of my goals in purchasing the outdoor oven was to continue cooking pizzas after the weather got too hot to comfortably do so indoors. Tonight, I feel like I got a really good glimpse at how to accomplish that. Looking forward to some future efforts.

Happy Monday!

[trancher]

Holy Moly, Ronnie! I'll "clean" up your "failed experiments" any day! Looks so delicious, wow!

[ex1580]

In many ways, this was a failed experiment but I learned a lot, so definitely not a total loss. Working with a very old dough, I decided to temper it and see what happened. Sure signs of life but not particularly robust. I decided to proceed. My goal was to see if I could manage cooking a larger (16x12"), rectangular pizza in the pan in the Ooni. I knew, especially with an old dough and a relatively loaded pizza, I shouldn't expect much rise . . .


Pizza Baking
I had the gas cranked all the way down and based on my IR gun, was probably running at around 550F inside the oven. Every few minutes I rotated the pan either 90 or 180 degrees in an effort to keep the cooking even. After about 20 minutes, it was clearly baked . . .


Pan Pizza
Looks good up top, so I think I managed the bake pretty well and because of that, I feel like I came away from this cook with some useful experience. Now, due to other factors already laid out above, the pizza was flatter than a place mat . . .


Side View
Nice flavor, very little rise and quite gummy but the important part was the bake and that, I feel like I dialed in just a bit here. All my previous bakes on the Ooni had raged a little beyond my control, cooking too fast and not really ending up where I wanted them. This one I managed well on the heat, so it'll just be a matter of giving myself a fighting chance in the future by starting with a livelier dough. One of my goals in purchasing the outdoor oven was to continue cooking pizzas after the weather got too hot to comfortably do so indoors. Tonight, I feel like I got a really good glimpse at how to accomplish that. Looking forward to some future efforts.

Happy Monday!

Everyone stand clear! This is important scientific research!

You forgot to mention what the knife was.

[ronnie_suburban]

Everyone stand clear! This is important scientific research!

You forgot to mention what the knife was.

LOL! Veeeery important!

Until tonight, I kind of felt like the Ooni was mainly a really hot, hard-to-tame box with a mind of its own. I knew it was possible to use it for things other than Neapolitan-style pizzas but after tonight's cook, that's coming into a bit more focus. I didn't realize quite how adjustable the thing is but there are no gauges or dials, so it's certainly going to take some practice -- and a whole bunch of reps -- to develop some fluency. And this is just when burning propane. I'm guessing the learning curve gets even steeper when burning wood.

Fwiw, the knife is my Hatsukokoro AS Damascus Gyuto, 210mm. I didn't name it earlier because there was so little of it in the shot.

[eriksg]

Is the single bevel Ishikawa funayuki a big change from what you were using before? I keep looking at them...

Yes, do tell, erik

Well, I'm still getting a feel for it on some ingredients, but overall I'd say it's not a big change, just a mild one.

It isn't a traditional Japanese single bevel knife. The front face isn't a zero grind to the edge as far as I can see, it looks like there's at least a higher angle microbevel. The back has a tiny microbevel on it instead of being laid totally flat. And as the pictures show it's quite thin.



I think it operates more like a very asymmetric Moritaka or something, rather than a true single bevel (I don't have a Moritaka to compare with, just looking for something with a similar grind style).

It has done fine on everything from strawberries to sweet potatoes. And the way it was sharpened from the factory, the edge is fairly robust. It cut the ribs apart with no worries, even when I scraped on some bone. Everyday things like onions are fine as long as you aren't shooting for perfection It's not the knife I'd reach for for root vegetables--it wanted to split them when halving/quartering--but it was capable. I just approach everything with slightly different cutting technique and mindset. A little twist to the wrist to counteract the steer. And visualizing separating a single slice from the product rather than just cutting straight down.

My biggest gripe is honestly that the tip is a bit thicker than I'd like. I haven't touched it to the stones yet as I've been wanting to get a feel for it first, and I've been a little nervous about messing up the geometry.

So overall, I can't 100% recommend it to anyone who is new or looking for a single do everything knife. But I'm sure if it was your only knife you'd adjust and it would be fine. And I think for anyone who is a collector and is looking for something different, it's worth a shot. Boy does it have character.

[trancher]

Thanks for taking the time to type your thoughts out for us, erik. It tells me basically everything I wanted to know. It would have been interesting to use one with a thinner tip, and compare its performance through soft vegetables with a laser, since SB acute angle should help it perform quite well with the complementary thin spine. Bummer yours is on the thicker side...sorry man.

[ex1580]

Is the single bevel Ishikawa funayuki a big change from what you were using before? I keep looking at them...

Yes, do tell, erik

Well, I'm still getting a feel for it on some ingredients, but overall I'd say it's not a big change, just a mild one.

It isn't a traditional Japanese single bevel knife. The front face isn't a zero grind to the edge as far as I can see, it looks like there's at least a higher angle microbevel. The back has a tiny microbevel on it instead of being laid totally flat. And as the pictures show it's quite thin.



I think it operates more like a very asymmetric Moritaka or something, rather than a true single bevel (I don't have a Moritaka to compare with, just looking for something with a similar grind style).

It has done fine on everything from strawberries to sweet potatoes. And the way it was sharpened from the factory, the edge is fairly robust. It cut the ribs apart with no worries, even when I scraped on some bone. Everyday things like onions are fine as long as you aren't shooting for perfection It's not the knife I'd reach for for root vegetables--it wanted to split them when halving/quartering--but it was capable. I just approach everything with slightly different cutting technique and mindset. A little twist to the wrist to counteract the steer. And visualizing separating a single slice from the product rather than just cutting straight down.

My biggest gripe is honestly that the tip is a bit thicker than I'd like. I haven't touched it to the stones yet as I've been wanting to get a feel for it first, and I've been a little nervous about messing up the geometry.

So overall, I can't 100% recommend it to anyone who is new or looking for a single do everything knife. But I'm sure if it was your only knife you'd adjust and it would be fine. And I think for anyone who is a collector and is looking for something different, it's worth a shot. Boy does it have character.

Thanks for sharing all of that! It was very helpful. I have some email alerts setup for some other funayukis so we will see what comes in first.

[trancher]

Thanks for sharing all of that! It was very helpful. I have some email alerts setup for some other funayukis so we will see what comes in first.

Shindo funi on your radar, Ex?

[ex1580]

Thanks for sharing all of that! It was very helpful. I have some email alerts setup for some other funayukis so we will see what comes in first.

Shindo funi on your radar, Ex?

Already have one of those. It puts the "fun" in funayuki so I was thinking of trying something like the Kitaoka Blue #2 Funayuki 180mm or similar.

[Bensbites]

Ribs. The beef ribs cooked way too fast. The kids had them for lunch.

[ronnie_suburban]

Ribs. The beef ribs cooked way too fast. The kids had them for lunch.

Beef and pork -- nice! Are those beef ribs back ribs?

For me the lure of fresh rice noodles just about impossible to pass up. So, when I see them at the Chinese grocery, one meal for the week automatically fills in. This time, it was char kway teow . . .


Mise En Place & Masakage AS Koishi Gyuto, 210mm
Granulated sugar, black pepper, mung bean sprouts, homegrown scallion greens, grocery charsiu, lap cheong, fresh rice noodles, avocado oil, fish sauce, oyster sauce, sweet soy sauce, shoyu, chopped garlic, 26-30 shrimp (split lengthwise), eggs and homemade sambal (2024 edition).

Again, 'aggressive' microwaving -- a tip I picked up before making last batch of pad see ewe -- really made the noodles easy to unroll and use. And with just about everything already cooked before the woks heats up, this one comes together very quickly . . .


On The Platter
Char Kway Teow. This one really checks all the boxes for me. And unrolling the noodles is the most laborious part of the cook . . . well, maybe the clean-up!

Happy July!

[billk1002]

WOW, the ribs and Char Kway Teow look awesome you guys!!

Build your own grilled eggplant...
One of our simple go to during the week meals.

Happy Hump Day!

Shigeki Tanaka Blue #2 Sekiso Kiritsuke 240mm

Grilled garlic bread, goat cheese, tomato, eggplant, balsamic glaze, fresh cracked peppercorns

[ChefKnivesToGo]

I could really go for some eggplant parm.

[Bensbites]

Ribs. The beef ribs cooked way too fast. The kids had them for lunch.

Beef and pork -- nice! Are those beef ribs back ribs?

Happy July!

Yes. “American Wagyu beef back ribs” from Costco. And pork baby back ribs.

Enjoy!

[ex1580]

It should be of no surprise that a good crepe pan makes crepe making easy. Crepes for lunch today!

We stuffed these with shredded Havarti and smoked gouda cheeses and a little fresh dill then melted the cheese by putting them in the microwave for a few seconds. They were fantastic! My daughter said this was the perfect way to celebrate the 4th of July. I jokingly asked if it was because the food was French and with all seriousness she told me "No, because it's cheese!". This girl has a fondue pot somewhere in her future, lol.

Happy Fourth of July everyone!

[ronnie_suburban]

It should be of no surprise that a good crepe pan makes crepe making easy. Crepes for lunch today!


PXL_20250704_164143705.PORTRAIT-min.jpg
We stuffed these with shredded Havarti and smoked gouda cheeses and a little fresh dill then melted the cheese by putting them in the microwave for a few seconds. They were fantastic! My daughter said this was the perfect way to celebrate the 4th of July. I jokingly asked if it was because the food was French and with all seriousness she told me "No, because it's cheese!". This girl has a fondue pot somewhere in her future, lol.

Happy Fourth of July everyone!

LOL, excellent. Will you be able top yourself on Bastille Day?

Over here, taking a few items to a gathering at my sister's house, including this one . . .


Guacamole Mise En Place & Takeda Classic Sasanoha Gyuto, 210mm
Limes, red onion, avocados, roma tomatoes (seeded and chopped), salt, crushed arbol chiles and homegrown cilantro. I DID NOT use the Takeda to remove the pits from the avocados. Used an old beater knife.

It's not much to look at but it went well and turned out nice. From here, prepped it for short-term storage and travel . . .


Guacamole
Covered this with thin slices of lime and (later) some plastic wrap to keep it from oxidizing.

Happy 4th, everyone!

[ex1580]

LOL, excellent. Will you be able top yourself on Bastille Day?

Nothing can stand in the way of cheese!

Over here, taking a few items to a gathering at my sister's house, including this one . . .


Guacamole Mise En Place & Takeda Classic Sasanoha Gyuto, 210mm
Limes, red onion, avocados, roma tomatoes (seeded and chopped), salt, crushed arbol chiles and homegrown cilantro. I DID NOT use the Takeda to remove the pits from the avocados. Used an old beater knife.

It's not much to look at but it went well and turned out nice. From here, prepped it for short-term storage and travel . . .


Guacamole
Covered this with thin slices of lime and (later) some plastic wrap to keep it from oxidizing.

Happy 4th, everyone!

That is one interesting looking knife! I should probably not admit how much guacamole I eat. That container worth would not last long here in this house.

[billk1002]

Happy 4th of July Weekend!!

This started out as an experiment Cacio e Pepe.
Well I could not leave well enough alone so we ended up with a Cacio e Pepe sauce with diced EVO & garlic mushrooms and blackened shrimp...
Our appetizer was Old Bay steamed shrimp.
I served the roasted beets on the side, they were peeled, quartered, EVO, garlic, S&P, honey. Fresh beets just have so much sugar to caramelize they are just little flavor bombs.

Seki Kanetsugu SG2 Kiritsuke

Cacio e Pepe sauce, not bad for my first attempt

Old Bay steamed shrimp

All plated up and ready to go...

[ronnie_suburban]

That is one interesting looking knife! I should probably not admit how much guacamole I eat. That container worth would not last long here in this house.

Yeah, to me the reactive, Classic Takedas are stunning. I know his knives can be pretty polarizing but I'm fan, and in my collection, there are none better at food release. Nothing sticks, not even potatoes. Otoh, they come so sharp ootb that they routinely stick into my end-grain board (this one still does after regular, occasional use over the last 4 years). If there's a knock, it's probably that they are very light and flexible, and relatively delicate. They require careful handling and, I imagine, would be a poor fit for a professional environment. Because of their unique grind and extreme thinness behind the edge, they're not particular easy to sharpen. But for me in my home kitchen, they are a favorite.

That was a few pounds of guacamole. I wonder how long it would have taken you to make it disappear. Less time than it would have taken for it to turn brown?

Last night, friends over and ribeyes on the grill but before that a new (to me) salad dressing . . .


Creamy Sesame-Ginger Salad Dressing Mise En Place & Takeda Classic Sasanoha Gyuto, 210mm
Salt, garlic (from my friend's farm) lemon, rice vinegar avocado oil, white miso, jalapeno, toasted sesame oil, tupelo honey and ginger root.

This is one of a quartet of dressings covered in a recent video by Samin Nosrat posted at NYT Cooking's youtube channel. Everything except the avocado oil goes into a vessel and is pureed with an immersion blender. One homogeneous, with the stick blender still going, the oil is drizzled in until an emulsion is formed. Given the source of the recipe and the ingredients, I knew this would be good but after tasting it, I was stunned at how good it was. So much more than the sum of its parts. A true winner. From here, I used it to dress a salad made with butter lettuce, young romaine, baby arugula, savoy cabbage (some finely shredded/raw, some chunked/roasted), roasted broccoli, mini tomatoes and crispy chickpeas. That dressing, wow!

There were also charcoal-grilled ribeyes, as well as leftover/reheated baby green lima beans and leftover yukon gold potato salad. A really nice summer dinner.


Ribeyes, Grilling