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NG Club for Cooks, Bakers & Eaters.

100,111 Views | 1,551 Replies
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Response to NG Club for Cooks, Bakers & Eaters. 2022-06-29 00:35:08


Here is what I had for breakfast:


iu_680229_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-06-29 06:02:39


At 6/28/22 03:03 PM, Kiwi wrote:Here is a grilled chicken salad with croutons and strawberries and garden cherry tomatoes and bell peppers


This my kind of lunch! Crisp, colorful, fresh... looks great.


At 6/29/22 12:33 AM, door88 wrote:Due to a combination of being busy and forgetful, I haven't been recording my meals. Hope to change that soon.


Curious what the first picture here was? Some kind of gratin? Looks good too.


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Response to NG Club for Cooks, Bakers & Eaters. 2022-06-29 06:07:05


At 6/29/22 06:02 AM, Cyberdevil wrote:
At 6/28/22 03:03 PM, Kiwi wrote:Here is a grilled chicken salad with croutons and strawberries and garden cherry tomatoes and bell peppers

This my kind of lunch! Crisp, colorful, fresh... looks great.
At 6/29/22 12:33 AM, door88 wrote:
Due to a combination of being busy and forgetful, I haven't been recording my meals. Hope to change that soon.


Curious what the first picture here was? Some kind of gratin? Looks good too.


It's fried shrimp shells. I know that it may sound weird, but in places like China and Japan, they take shrimp shells coat them in either corn or potato starch and fry them. It's really good. I seasoned it will salt and pepper.


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-06-29 07:29:24


At 6/29/22 06:07 AM, door88 wrote:It's fried shrimp shells. I know that it may sound weird, but in places like China and Japan, they take shrimp shells coat them in either corn or potato starch and fry them. It's really good. I seasoned it will salt and pepper.


Woo that does sound good, never tried that before.


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Response to NG Club for Cooks, Bakers & Eaters. 2022-06-30 02:56:06


Pierogies


iu_681328_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-06-30 05:24:59


At 6/30/22 02:56 AM, door88 wrote:Pierogies


Do love those!


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Response to NG Club for Cooks, Bakers & Eaters. 2022-07-03 04:50:38


Omelet with hash browns and a salad:


iu_684258_9477648.webp


Ham and egg sandwiches with a pasta salad:


iu_684257_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-07-03 04:52:27


Miso pork with spinach, rice, and vegetable potstickers:


iu_684260_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey


At 7/3/22 04:50 AM, door88 wrote:Multiple edible items


All looking good! Gotta get me an orange bowl too some day...


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Response to NG Club for Cooks, Bakers & Eaters. 2022-07-05 20:36:37


iu_686710_5867179.pngiu_686712_5867179.pngiu_686711_5867179.pngiu_686713_5867179.pngiu_686714_5867179.png


Grilled bourbon brown sugar mesquite pork chops, grilled white corn & oven roasted potatoes with cayenne, peppers & onions 


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Response to NG Club for Cooks, Bakers & Eaters. 2022-07-05 21:45:32


At 7/5/22 08:36 PM, Kiwi wrote:
Grilled bourbon brown sugar mesquite pork chops, grilled white corn & oven roasted potatoes with cayenne, peppers & onions 


MFer you eat at 8pm?


Love the Hamilton Beach coffee maker, never used the single cup dispenser, so opted for just the carafe when I rebought.


Also the food looks delish.


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Response to NG Club for Cooks, Bakers & Eaters. 2022-07-06 05:58:02


At 7/5/22 09:45 PM, Prinzy2 wrote:MFer you eat at 8pm?


Hey I usually eat at 8 PM too, if that is the actual dinner time! Sometimes later.


Also the food looks delish.


Fo shizzle.


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Response to NG Club for Cooks, Bakers & Eaters. 2022-07-08 15:03:03


On the 4th of July I had tri-tip with corn on the cob and buttered noodles. I also had pecan pie I had for dessert:


iu_689510_9477648.webp


Teriyaki meatballs with broccoli and rice:


iu_689511_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-07-09 20:32:09


iu_690757_5867179.pngiu_690758_5867179.pngiu_690759_5867179.png

charcuterie board from today + my first time learning about and trying ruby chocolate!!


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Response to NG Club for Cooks, Bakers & Eaters. 2022-07-09 20:33:59


At 7/5/22 09:45 PM, Prinzy2 wrote:
At 7/5/22 08:36 PM, Kiwi wrote:
Grilled bourbon brown sugar mesquite pork chops, grilled white corn & oven roasted potatoes with cayenne, peppers & onions 

MFer you eat at 8pm?

Love the Hamilton Beach coffee maker, never used the single cup dispenser, so opted for just the carafe when I rebought.

Also the food looks delish.


Bruhhhh sometimes with work I eat at 10:30-11pm OR at 3pm 😂😭 it’s a struggle!


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Response to NG Club for Cooks, Bakers & Eaters. 2022-07-18 23:57:59


iu_700024_5867179.pngiu_700025_5867179.pngiu_700023_5867179.pngGoulash and a simple salad with Italian dressing for dinner. The goulash slapppppled 👌🏻 👌🏻


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Response to NG Club for Cooks, Bakers & Eaters. 2022-07-19 22:54:35


iu_700872_5867179.pngNice sandwich and a pickle for dinner tonight.


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Response to NG Club for Cooks, Bakers & Eaters. 2022-07-23 03:35:42


Bacon asparagus pasta:


iu_704178_9477648.webp


Salmon with corn and grapes:


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Frittata with hash browns and tomatoes:


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Mediterranean fish:


iu_704181_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-07-25 22:43:20


Took the rest of the Mediterranean fish and made it into a soup:


iu_707071_9477648.webp


Polish dogs, fries, and onion rings:


iu_707072_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-07-30 04:42:14


Homemade horchata :D


iu_711525_9477648.webp


Stuffed grape leaves with pita chips and hummus:


iu_711524_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-07-30 12:30:30


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.

Response to NG Club for Cooks, Bakers & Eaters. 2022-07-30 14:53:30


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

Response to NG Club for Cooks, Bakers & Eaters. 2022-07-31 22:41:10


Sharpened the old Shun knives and they're cutting like razor blades again.


I do take a honing steel to them occasionally too.


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Response to NG Club for Cooks, Bakers & Eaters. 2022-08-01 09:57:28


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

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-01 10:53:42


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.

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-01 11:02:31


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.


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Response to NG Club for Cooks, Bakers & Eaters. 2022-08-01 11:02:42


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.


iu_713574_586221.webp

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-01 12:23:49


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.


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Response to NG Club for Cooks, Bakers & Eaters. 2022-08-01 12:31:42


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.

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-02 09:45:55


@OlTrout @Prinzy2 thanks for the input, I think when I visit my friend in Japan sometime next year I will go knife shopping.


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey