At 5/24/21 10:58 AM, Prinzy2 wrote:I WANT IT!!!!! :'(
I like that metal texture... what I'd really like is a quality kitchen knife with a handle in actual wood, so hard to find, though, but a linen/carbon combo doesn't seem all bad either, interesting mesh.
At 5/24/21 11:34 AM, Teaseblossom wrote:At 5/24/21 10:58 AM, Prinzy2 wrote:Might start piecing together a knife set I've been coveting for a while. Problem is that they don't ship to Soviet Canukistan, and to actually buy them here, without using Amazon, would drastically increase the cost.
I WANT IT!!!!! :'(
May I suggest Japanese knives?
I'm the kind of person who will sacrifice convenience for control in 100% of scenarios. Japanese high carbon steel is where it's at for cooking. Have you checked out Knifewear? They're a little overpriced but offer a good entry point for knives you can't buy online unless you speak Japanese.
I do have some Shun knives which I love, mainly just looking to make a big upgrade to something more appealing to myself, and being a Forged in Fire fan, the form is just as important as the function to me now.
I'll have to check them out a little more thoroughly before I commit to anything.
Gonna stay away from HC steel, I'm terrible with maintaining things on a regular basis. I have dishes to do, and I'm procrastinating like an SOB.
At 5/24/21 12:19 PM, Prinzy2 wrote:At 5/24/21 11:34 AM, Teaseblossom wrote:At 5/24/21 10:58 AM, Prinzy2 wrote:Might start piecing together a knife set I've been coveting for a while. Problem is that they don't ship to Soviet Canukistan, and to actually buy them here, without using Amazon, would drastically increase the cost.
I WANT IT!!!!! :'(
May I suggest Japanese knives?
I'm the kind of person who will sacrifice convenience for control in 100% of scenarios. Japanese high carbon steel is where it's at for cooking. Have you checked out Knifewear? They're a little overpriced but offer a good entry point for knives you can't buy online unless you speak Japanese.
I do have some Shun knives which I love, mainly just looking to make a big upgrade to something more appealing to myself, and being a Forged in Fire fan, the form is just as important as the function to me now.
I'll have to check them out a little more thoroughly before I commit to anything.
Gonna stay away from HC steel, I'm terrible with maintaining things on a regular basis. I have dishes to do, and I'm procrastinating like an SOB.
I just wipe my blades down with a cloth every time I cut something. A little canola will prevent rusting for long term storage. If I have a month or two of hard use I'll sharpen them but otherwise they're actually pretty straightforward to maintain. My Yoshikane Tsujiri (I think?) Gyotu (chefs knife) is stainless steel as well, but every bit as sharp as the high carbon Masakage. Shun is pretty good when compared to something like an entry-level Henckel or Wustoff, but you can get some knives that will blow you away. Knives so sharp you won't even feel as they sever your finger clean from your body, crunching through bone and tendon like a hot knife through butter.
At 5/24/21 12:28 PM, Teaseblossom wrote:Knives so sharp you won't even feel as they sever your finger clean from your body, crunching through bone and tendon like a hot knife through butter.
That's what I'm looking for, with looks to match.
The more I'm checking out Knifewear, the more I'm leaning towards it. The garage sale section is nice too. Always happier when I get a good deal.
Y'all ever done short-ribs?
Did them on the weekend with this recipe, plus I did a short marination in pineapple juice after the braising, then threw them on the bbq for a second searing. Did the whole thing on the BBQ because my house was insanely hot inside. Even got a baking pan, poured a little liquid in it, tinfoiled the ribs, and turned on only one burner on the lowest setting for braising.
I think I prefer to do the browning on the BBQ, even though you don't get the bits on the pan for gravy.
Currently have a chuck roast marinating in a similar liquid, and am going to try browning on the BBQ again.
At 6/8/21 10:16 AM, Prinzy2 wrote:Y'all ever done short-ribs?
Did them on the weekend with this recipe, plus I did a short marination in pineapple juice after the braising, then threw them on the bbq for a second searing. Did the whole thing on the BBQ because my house was insanely hot inside. Even got a baking pan, poured a little liquid in it, tinfoiled the ribs, and turned on only one burner on the lowest setting for braising.
I think I prefer to do the browning on the BBQ, even though you don't get the bits on the pan for gravy.
Currently have a chuck roast marinating in a similar liquid, and am going to try browning on the BBQ again.
I usually do short ribs in a beef stock with a little red wine, plus extra carrots, celery and onion. I also like to really burn my onion (like black, crispy) because I think that char adds a depth that goes really nice with the flavour of the beef. After I take the shorties from the braissage I like to blend all the veggies and stuff together adding enough of the braising liquid to make it smooth and thick enough to coat a spoon. A little demi glace doesn't hurt either. I ladle that over the ribs when serving. Goes well with parsnips, carrots, peas, mascarpone cheese, pastas, parsley, Yukon Gold potatoes. Maybe not all together but some combo of that.
Didn't drink last night, so I got up with a bit of energy.
Made some kale & white bean "soup" with mini lamb meatballs and some homemade garlic bread.
And now...the dishes.
Pancakes 😋
Creme anglaise and strawberry preserves.
At 7/1/21 11:29 AM, Squeezeblossom wrote:Pancakes 😋
Creme anglaise and strawberry preserves.
Woo that is beautiful.
At 6/13/21 03:51 PM, PussPeepers wrote:Didn't drink last night, so I got up with a bit of energy.
Made some kale & white bean "soup" with mini lamb meatballs and some homemade garlic bread.
And now...the dishes.
dude that look SO good
Deboning skin on chicken thighs is tedious but so worth it.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
A one pot meal consisting of turkey andouille sausage, hatch chiles, black beans, and rice. I seasoned it with a roux and Tony Chachere’s Creole Seasoning.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/12/21 05:57 AM, door88 wrote:Tony Chachere’s Creole Seasoning.
It's just the best.
I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
At 8/16/21 10:39 PM, Plsblossom wrote:I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I've had this same thing happen with cheese...after I made the baked mac & cheese.
At 8/17/21 06:07 PM, PussPeepers wrote:At 8/16/21 10:39 PM, Plsblossom wrote:I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I've had this same thing happen with cheese...after I made the baked mac & cheese.
With harder cheeses, you're safe to cut the mold off.
At 8/17/21 07:31 PM, Plsblossom wrote:At 8/17/21 06:07 PM, PussPeepers wrote:At 8/16/21 10:39 PM, Plsblossom wrote:I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I've had this same thing happen with cheese...after I made the baked mac & cheese.
With harder cheeses, you're safe to cut the mold off.
This was Monterey Jack so...
I still drunkenly took my chances...and paid dearly for it the next day.
At 8/17/21 07:41 PM, PussPeepers wrote:At 8/17/21 07:31 PM, Plsblossom wrote:At 8/17/21 06:07 PM, PussPeepers wrote:At 8/16/21 10:39 PM, Plsblossom wrote:I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I've had this same thing happen with cheese...after I made the baked mac & cheese.
With harder cheeses, you're safe to cut the mold off.
This was Monterey Jack so...
I still drunkenly took my chances...and paid dearly for it the next day.
if there's mold on the cheese THROW IT AWAYYYYYY
Don't risk it, please. Its not worth it, even if you gotta rebake an entire dish, sorry for your cooking, rip the mac n cheese :(
I'll never look back, I've got no regrets,
Cause time doesn't wait for me
I choose to go my own way
At 8/17/21 07:44 PM, TheMusicalManiac wrote:At 8/17/21 07:41 PM, PussPeepers wrote:At 8/17/21 07:31 PM, Plsblossom wrote:At 8/17/21 06:07 PM, PussPeepers wrote:At 8/16/21 10:39 PM, Plsblossom wrote:I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I've had this same thing happen with cheese...after I made the baked mac & cheese.
With harder cheeses, you're safe to cut the mold off.
This was Monterey Jack so...
I still drunkenly took my chances...and paid dearly for it the next day.
if there's mold on the cheese THROW IT AWAYYYYYY
Don't risk it, please. Its not worth it, even if you gotta rebake an entire dish, sorry for your cooking, rip the mac n cheese :(
Trust me, I learned my lesson.
At 7/1/21 11:29 AM, Plsblossom wrote:Pancakes 😋
Creme anglaise and strawberry preserves.
looks good af
At 8/17/21 07:44 PM, TheMusicalManiac wrote:At 8/17/21 07:41 PM, PussPeepers wrote:At 8/17/21 07:31 PM, Plsblossom wrote:At 8/17/21 06:07 PM, PussPeepers wrote:At 8/16/21 10:39 PM, Plsblossom wrote:I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I've had this same thing happen with cheese...after I made the baked mac & cheese.
With harder cheeses, you're safe to cut the mold off.
This was Monterey Jack so...
I still drunkenly took my chances...and paid dearly for it the next day.
if there's mold on the cheese THROW IT AWAYYYYYY
Don't risk it, please. Its not worth it, even if you gotta rebake an entire dish, sorry for your cooking, rip the mac n cheese :(
I take my chances with Parmesan and aged Cheddars. I have a book, On Food and Cooking by Harold McGee, that says this is okay.
At 8/18/21 09:02 AM, Plsblossom wrote:At 8/17/21 07:44 PM, TheMusicalManiac wrote:At 8/17/21 07:41 PM, PussPeepers wrote:At 8/17/21 07:31 PM, Plsblossom wrote:At 8/17/21 06:07 PM, PussPeepers wrote:At 8/16/21 10:39 PM, Plsblossom wrote:I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I've had this same thing happen with cheese...after I made the baked mac & cheese.
With harder cheeses, you're safe to cut the mold off.
This was Monterey Jack so...
I still drunkenly took my chances...and paid dearly for it the next day.
if there's mold on the cheese THROW IT AWAYYYYYY
Don't risk it, please. Its not worth it, even if you gotta rebake an entire dish, sorry for your cooking, rip the mac n cheese :(
I take my chances with Parmesan and aged Cheddars. I have a book, On Food and Cooking by Harold McGee, that says this is okay.
I do eat moldy cheese too occasionally. As long as it's just spots of mold, and seems limited to the surface area, and there's still a fair chunk left of said cheese that it feels worth the risk. Aged cheese or other cheese, all types.
I am curious if anyone's actually gotten sick from eating such things. Don't know anyone who has.
We salvage most mildly moldy foods really, in the rare event something does go bad. If the mold's limited to the surface you can just scoop/scrape it away. Possibly re-heat less solid foods for good measure too.
The one above maybe not so salvageable though. :/
Look at this big bastard. My newest kitchen purchase.
At 8/30/21 11:21 PM, Prinzy2 wrote:Look at this big bastard. My newest kitchen purchase.
damnnnn imagine how big a lasagna you could make with that!
I'll never look back, I've got no regrets,
Cause time doesn't wait for me
I choose to go my own way
At 8/30/21 11:21 PM, Prinzy2 wrote:Look at this big bastard. My newest kitchen purchase.
Yo is that the cast iron casserole dish from Costco? I almost bought one on Sunday.
Lemon goat cheese pasta
Butternut squash soup with bread
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/30/21 11:21 PM, Prinzy2 wrote:Look at this big bastard. My newest kitchen purchase.
Nice. Wonder what'd happen if you actually throw that in the oven like that hmm...
Could it be possible to self-combust compactly packed carbonated beverage with extreme heat hmmmm.
At 8/30/21 11:28 PM, TheMusicalManiac wrote:damnnnn imagine how big a lasagna you could make with that!
Garfield would struggle to finish is.
At 8/31/21 12:23 AM, Plsblossom wrote:Yo is that the cast iron casserole dish from Costco? I almost bought one on Sunday.
Lmao yes! $200. Honestly, it's going to be totally worth it. Doing coq au vin in a dutch oven was so much work. I'll be able to do it in half as many shots when I have company over, maybe even one.
At 8/31/21 04:55 AM, Cyberdevil wrote:Nice. Wonder what'd happen if you actually throw that in the oven like that hmm...Could it be possible to self-combust compactly packed carbonated beverage with extreme heat hmmmm.
Let's find out!
I'm kidding. I've left plain club soda in my truck during summer and the tops literally popped off.
At 8/31/21 08:24 AM, Prinzy2 wrote:Let's find out!
I'm kidding. I've left plain club soda in my truck during summer and the tops literally popped off.
Woooo I'm tempted now! :D
If I'm ever in the vicinity of an oven I don't care much about/that just might be nearing its end of life/that's possibly just really robust and easy to clean this might be fun...
You should seriously buy it. It's the 7qt (6.6L) for $200. Le Creuset Canada is selling the 4.9L for $335.
