At 7/30/22 04:42 AM, door88 wrote:Homemade horchata :D
Stuffed grape leaves with pita chips and hummus:
Did you make the grape leaves yourself, or are they the dolmas in the little can?
Love those things.
At 7/30/22 12:30 PM, HissPeepers wrote:At 7/30/22 04:42 AM, door88 wrote:Homemade horchata :D
Stuffed grape leaves with pita chips and hummus:
Did you make the grape leaves yourself, or are they the dolmas in the little can?
Love those things.
They are from a can. If I could find grape leaves then would make them myself.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Sharpened the old Shun knives and they're cutting like razor blades again.
I do take a honing steel to them occasionally too.
At 7/31/22 10:41 PM, Prinzy2 wrote:Sharpened the old Shun knives and they're cutting like razor blades again.
I do take a honing steel to them occasionally too.
I have been thinking about buying some Shun knives. Got any recommendations?
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/1/22 09:57 AM, door88 wrote:At 7/31/22 10:41 PM, Prinzy2 wrote:Sharpened the old Shun knives and they're cutting like razor blades again.
I do take a honing steel to them occasionally too.
I have been thinking about buying some Shun knives. Got any recommendations?
Don't buy Shun lol. As far as Japanese knives go, Shun is a brand that has a very mediocre product but very high brand recognition and a price tag that sits right in that "entry-level hobbyist / prosumer" range. If you've used Wüsthoff and / or Henckels knives, Shun might feel like an improvement and a little exotic. But any high carbon Japanese blade from a smaller outfit like yoshikane or masakage is going to feel worlds better than Shun. Shun is like the Kirkland signature Japanese knife. Pretty decent price for a decent product. But your going to have knives in the same price range that will absolutely floor you.
As for what you should own, you're going to want a 8 or 10 inch (200-270mm) gyuto. You may want a petty and a santoku in addition to that. If you need a bread knife (a sharp gyuto will cut all but the crustiest sourdough so don't worry about getting one right away), an offset serated will be your best bet. And you won't need Japanese steel to cut bread, try Victorinox for that one. A boner (lol) is nice to have if you break down chickens on the regular. Investing in some whetstones will allow you to keep your blades at peak performance without bringing them in to a specialty shop for sharpening. 1000 and 4000 grit stones have been plenty for my needs, but some guys will start at 600 and work up to 8000 followed by stropping with leather.
At 8/1/22 09:57 AM, door88 wrote:At 7/31/22 10:41 PM, Prinzy2 wrote:Sharpened the old Shun knives and they're cutting like razor blades again.
I do take a honing steel to them occasionally too.
I have been thinking about buying some Shun knives. Got any recommendations?
I'd recommend whatever is on sale, or available through Costco.
I bought the Classic Western 6 piece block set through Costco for $350 a couple years ago as an introduction to Japanese knives, and was very happy with it.
At 8/1/22 10:53 AM, OlTrout wrote:At 8/1/22 09:57 AM, door88 wrote:At 7/31/22 10:41 PM, Prinzy2 wrote:Sharpened the old Shun knives and they're cutting like razor blades again.
I do take a honing steel to them occasionally too.
I have been thinking about buying some Shun knives. Got any recommendations?
Don't buy Shun lol. As far as Japanese knives go, Shun is a brand that has a very mediocre product but very high brand recognition and a price tag that sits right in that "entry-level hobbyist / prosumer" range. If you've used Wüsthoff and / or Henckels knives, Shun might feel like an improvement and a little exotic. But any high carbon Japanese blade from a smaller outfit like yoshikane or masakage is going to feel worlds better than Shun. Shun is like the Kirkland signature Japanese knife. Pretty decent price for a decent product. But your going to have knives in the same price range that will absolutely floor you.
As for what you should own, you're going to want a 8 or 10 inch (200-270mm) gyuto. You may want a petty and a santoku in addition to that. If you need a bread knife (a sharp gyuto will cut all but the crustiest sourdough so don't worry about getting one right away), an offset serated will be your best bet. And you won't need Japanese steel to cut bread, try Victorinox for that one. A boner (lol) is nice to have if you break down chickens on the regular. Investing in some whetstones will allow you to keep your blades at peak performance without bringing them in to a specialty shop for sharpening. 1000 and 4000 grit stones have been plenty for my needs, but some guys will start at 600 and work up to 8000 followed by stropping with leather.
Here's all the knife I need. I really would have liked to own a petty when I was breaking down prime rib and sirloins on the regular, but for home use, the little plastic pairing knives with the sleeves are pretty great.
At 8/1/22 11:02 AM, OlTrout wrote:
Here's all the knife I need. I really would have liked to own a petty when I was breaking down prime rib and sirloins on the regular, but for home use, the little plastic pairing knives with the sleeves are pretty great.
Knifewear?
Got my mom a 7" chef's knife for Xmas from Knifewear and she's in love with it. Always hand washes it and puts it back in the case. Won't let dad touch it.
At 8/1/22 12:23 PM, Prinzy2 wrote:At 8/1/22 11:02 AM, OlTrout wrote:Here's all the knife I need. I really would have liked to own a petty when I was breaking down prime rib and sirloins on the regular, but for home use, the little plastic pairing knives with the sleeves are pretty great.
Knifewear?
Yeah, they are a little overpriced but they were one of the only ways to purchase them back when I bought my knives however many years ago. I would imagine the information out there is a lot better today than it was back then. The manufacturers only had websites in Japanese and weren't catering to a western audience.
Got my mom a 7" chef's knife for Xmas from Knifewear and she's in love with it. Always hand washes it and puts it back in the case. Won't let dad touch it.
Perfect! Most stories I've heard of parents getting these knives as gifts are complaints. They're always like "These knives don't stay sharp and they make too much noise when they rattle around in the dishwasher"
With proper care, these knives should last several generations.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Chicken Tacooooooooosssssss!!!!!!!!!!!
Cheese omelet with hash browns:
Apparently I currently have the palate of small child so, mini pizza bagels it is:
Cake made in an air fryer:
Croissant with babybel cheese and tomatoes:
Hamburgers with fries:
Air fryer nachos:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Breakfast this morning before slaving my night away at work. 🍳🍓
Zucchini from the garden:
Shrimp chips and club soda:
What is your favorite snack?
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/19/22 02:29 AM, door88 wrote:What is your favorite snack?
Salt and vinegar chips, jolly rancher misfits, nibs, twizzlers, babybel cheese, and sour patch kids. I can't pick just one.
At 8/19/22 02:29 AM, door88 wrote:
What is your favorite snack?
Any kind of popcorn, rice crackers with roasted garlic hummus, almonds, cashews and pistachios.
Uhhh, who's gonna be the first to do this
At 8/21/22 12:41 AM, OlTrout wrote:Uhhh, who's gonna be the first to do this
To the dreaded Lubyanka with you.
At 8/21/22 09:14 PM, Kiwi wrote:
apple crumble!
recipe: https://www.momontimeout.com/apple-crumble-recipe/
it was amazing!!
It looks delicious. I'm also sorry.
At 8/22/22 07:37 AM, PumpkinHeaDude wrote:I like eating. Feed me.
Italian cream cake:
Fish with potatoes and zucchini:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
BLT:
Beef stir fry with noodles:
Here is a recipe link to the stir fry sauce that I used: https://thewoksoflife.com/stir-fry-sauce-recipe/
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/25/22 05:42 PM, Kiwi wrote:
Raspberry Cheesecake Cookies
Do you mind sharing the recipe? It looks sooo good.
Chicken carnitas tacos with salsa, cilantro, and queso fresco:
https://www.closetcooking.com/slow-cooker-chicken-carnitas-tacos/
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Turkey Chili*
* - Yes, I am unapologetically a Yankee.
At 8/26/22 01:37 AM, door88 wrote:At 8/25/22 05:42 PM, Kiwi wrote:
Raspberry Cheesecake Cookies
Do you mind sharing the recipe? It looks sooo good.
https://www.dessertnowdinnerlater.com/raspberry-cheesecake-cookies/
i literally bit into one and said “oh my god” out loud 😍
At 8/26/22 11:03 AM, Kiwi wrote:At 8/26/22 01:37 AM, door88 wrote:At 8/25/22 05:42 PM, Kiwi wrote:
Raspberry Cheesecake Cookies
Do you mind sharing the recipe? It looks sooo good.
https://www.dessertnowdinnerlater.com/raspberry-cheesecake-cookies/
i literally bit into one and said “oh my god” out loud 😍
Thank you. :)
Roasted potatoes with sriracha and queso fresco:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Damn humans really just be spooky skeles wrapped in prosciutto
