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seattle_lee's Profile

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B'ham fam doing SEA for a day - looking for casual ethnic (probably) dinner

Sichuan Cuisine at 12th and jackson

Jul 16, 2014
seattle_lee in Greater Seattle

Our de buyer Carbon Steel Cookware Experience

Here are my two cents -- now that I have owned these pans for a good 2-3 years, I just can't imagine doing without them. Mine are Carbone Plus. Never had any difficulty with seasoning, very much nonstick, easy to clean. And cheap, too. What's not to love? I don't rate them as highly as the couple of Demeyere that I own, but I honestly reach for them more often.

Jul 15, 2014
seattle_lee in Cookware
1

Need help with my 1st sushi knife

If you are going to go with the yanagi, you should probably know about www.kitchenknifeforums.com. Also Jon Brioda's video here https://www.youtube.com/watch?v=kA0vd... (his other sharpening videos are pretty good too).

Jul 13, 2014
seattle_lee in Cookware

Need help with my 1st sushi knife

Good advice from chem and cowboy. If you go the yanagi route, there are several japanese sellers on ebay that give good value. Both Yoshihiro and Tojiro are reputable brands, and make affordable yanagi available on ebay. These might be a good way to get your feet wet with the use and sharpening of a yanagi, and see if it is good for you. I have a yanagi from Shimatani that I bought on ebay, and it is a nice knife, but I don't see it listed at present.

Jul 12, 2014
seattle_lee in Cookware

Seattle near Safeco Field

What do you consider walking distance?

In addition to seconding Il corvo and salumi, I would also recommend Maneki, Tsukushinbo, Tamarind Tree, Sichuan Cuisine, and Hing Loon.

May 14, 2014
seattle_lee in Greater Seattle

Tough Lamb?

I'd do a slow braise with the leftovers. Like others have said, this seems more like mutton than lamb. 7 lbs for a boneless leg is pretty huge for lamb

Apr 24, 2014
seattle_lee in Home Cooking

All-Clad 12 Inch skillet alternatives?

I'd get a carbon steel pan. Everyone else seems to be suggesting stainless, but I don't see anything in your requirements that points to stainless.

I have had great experiences with my de Buyer Carbone Plus pans, but tthere are other good options for carbon pans.

Apr 09, 2014
seattle_lee in Cookware

A New Orleans native visits Seattle for the first time

I second the recs for Spur and Salumi and Altura.

For vietnamese, try Long Provincial.

Apr 08, 2014
seattle_lee in Greater Seattle

What's new in your kitchen?

You could spend a whole lot more money on pans that de Buyer. Carbone Plus is just as good as Mineral B, IMO, and a bit cheaper,, but it's not like Mineral B is even in the same price range as Demeyere.

Mar 27, 2014
seattle_lee in Cookware

What's the most unique food experience in Seattle?

Poppy and Revel would be my 2 choices.

Feb 11, 2014
seattle_lee in Greater Seattle

Food, Beer, Wine - Seattle Favs

Vif is a great wine & coffee spot, catering to a more old world palate than many of the local wineries.

For beer, I like Chuck's Hop Shop, The Beer Junction, Schooner Exact, Epic Ales, and Elysian.

Feb 02, 2014
seattle_lee in Greater Seattle

Need low(ish) budget menu for great wine

If you have an Asian market nearby, they often have while duck at about 2.50 a pound. Simple roast duck matches many red wines

Jan 31, 2014
seattle_lee in Home Cooking

Best Value-to-Price Ratio in Seattle?

Gorditos is still good, as of my last trip, maybe a year and a half ago

Jan 23, 2014
seattle_lee in Greater Seattle

Best Value-to-Price Ratio in Seattle?

For food, I'll go with Tamarind Tree. Such good food, and good service. Lots of really interesting things on the menu, never boring. Much of it is by the book, but there are seasonal specialties too. Only downside is that the fish can be overcooked sometimes.

For drink, I'll go with a $10 growler of Epic Ale's "Solar Trans-Amplifier." The Epic beers are hit or miss for me, but this one has been a big, big hit in both of two renditions.

Jan 15, 2014
seattle_lee in Greater Seattle

Shun Sora Knives: Your thought?

Heh. I have a 270mm suji I never use. Was just thinking of selling it. I used it very rarely before I got my yanagi and my 270 gyuto. I have literally never used it since.

Jan 15, 2014
seattle_lee in Cookware

Shun Sora Knives: Your thought?

Cynic, yeah, that green onion cutting is exactly what I'm talking about as well. He's got a blade with a teeny bit of belly, or maybe none at all. You can see that with each stroke, the blade is angled down so that it makes contact with the board on the far side of the food. As the knife moves down, it's angle changes, so that the point(s) of contact go all the way through the food from front to back. Do you see that angle change? Do my earlier comments about the angles make more sense now?

Though Chem's comment above makes me see a new way to use the knife -- the 2 straight lines are for 2 different purposes. It makes sense that you might want to do that, but that's not how I'd choose to use the knife. Because when I want a short, straight level area of the knife to chop a less wide bit of food, I generally reach for my chinese chefs knife (aka cleaver).

Jan 15, 2014
seattle_lee in Cookware

Shun Sora Knives: Your thought?

The geometry in that image looks nothing like the picture at Amazon. Look at the tip; completely different. Other sites (including the Shun site) show a geometry that looks rather more like the Amazon one.

Jan 14, 2014
seattle_lee in Cookware

Shun Sora Knives: Your thought?

Look at how he cuts the cabbage in this video: https://www.youtube.com/watch?v=2M8wP...

You'll see that the knife contacts the board at the front of the cabbage, then as he follows through with the cut, the point of contact moves smoothly back along the knife to where the knife exits the cabbage. That's what I'm talking about. Looking at the video, I see that it's probably not as large an angle as the 20 degrees I was talking about. But it's definitely not a flat chop.

And when he's cutting shorter food and using less of the blade length, the cut is much closer to straight up and down. Which seems natural to me.

My Suisin 210 was my christmas present to myself. Love it so far, but haven't done a ton of cooking with it. Startlingly light, and I'm just getting used to that -- but I think that I will love it once I adjust. Haven't sharpened it yet.

Jan 14, 2014
seattle_lee in Cookware

Shun Sora Knives: Your thought?

This is a collected response to cynic, chem, & cowboy:

I agree that the knife looks like two straight blades joined with an angle. I think that is the problem with the knife. Most other gyutos have a slow, gentle angle, which is great for push cutting: you move your hand smoothly down and forward, and the knife angle changes as you do so, making contact with the board all the way through the motion. Because the knife is moving both forward and in angle, you use a rather longer knife than the width of the food you are cutting. You start the motion with the knife at maybe 20 degrees to the cutting surface, and decrease from there. And at that 20 degrees, you are making contact with the board maybe an inch or inch and half behind the tip of the knife, and the point of contact smoothly moves back along the knife as you cut. With the Sora, you would have to start your motion with the knife at 30 or more degrees to get the same range of motion. That means holding your arm very high and having your wrist at an awkward angle. Additionally, you will not have a smooth forward-and-down movement of the blade, because the curvature is not smooth. It's this last bit that I think will be most awkward if you want to use the full blade.

With this motion, you can definitely use the entire length of the blade, even if the blade is not straight. Or, well, most of the blade length -- it would be quite awkward to actually use it *all*.

We'll have to agree to disagree that the Sora's belly isn't significantly larger than other gyutos. Sure, its not as curved as the Shun Classic, but happliy there are other gyutos in the marketplace. I could be completely wrong on this; I'm just judging off of the pictures. It is possible that there is a bit of the illusion effect that cowboyardee mentions. But the unevenness of the curvature is pretty obvious.

As for my knife usage -- I typically use a gyuto for push cutting. I own or have owned Tojiro DP, Hiromoto AS, CarboNext, Devin Thomas, Suisin Inox Honyaki. I often will push cut through a halved cabbage for soup, or a large pile of quartered carrots or halved celery. With a 4" wide pile of product, I typically need the full range of a 210mm gyuto to achieve clean separation of product; maybe I just use more forward motion in my push cut than some of you do. Or maybe I just cut larger amounts of food at one cut. I use a 210mm blade unless I need the extra length, and I find that I use 240mm about half the time and 270mm very rarely.

For straight up and down chopping, I use my chinese cleaver.

As for knife length and pricing -- the comparison that I had in mind was the 8" Sora vs another maker's 180mm gyuto. But if we start to talk Santoku, which does make sense, all of the sources that I use show santokus, either 165 or 180, to be noticably cheaper than 210mm gyutos. But Shun and marketing set price points are foreign concepts to any place I would consider buying a knife.

Jan 14, 2014
seattle_lee in Cookware

How Do I Get My Girlfriend Away From Teflon Nonstick Pans?

Buy yourself a carbon steel pan and season it properly and use it when you cook. Once she sees how it works, she'll be converted.

Jan 14, 2014
seattle_lee in Cookware

Shun Sora Knives: Your thought?

"Shorter knives typically run into problems like requiring making several cuts to do what a longer knife could do in one cut."

I think that's exactly the problem that you'll have with this Shun Sora -- that sharp upward angle at the front of the knife will shorten the length of your push cuts. So why not buy a shorter knife that gives you the same cut length? The shorter knife will be less expensive, take up less counter space when you set it down mid-prep, take less time to sharpen, fit more easily in your knife block, and be more maneuverable on a crowded cutting board.

Maybe crowded cutting boards are never an issue for you, but not everyone has taught themselves to organize a small kitchen like you obviously have. Or maybe you just are typically cutting smaller quantities of food than I am. When I push cut, I very often need rather more than one-third of the edge length the make the cut, and consider it a defect to only be able to use that much of the blade.

Jan 14, 2014
seattle_lee in Cookware

SEA lunch - w/o parking nightmare

I forgot Katsu and Jules Maes. Went to Fonda La Catrina shortly after they opened; sounds like I need to give them a second chance.

What do you recommend at Kaua'i Family? I've been a couple of times. Both times I was impressed enough to think it's worth trying again, but not impressed enough to say "hey, I've got to come back here."

Jan 14, 2014
seattle_lee in Greater Seattle

SEA lunch - w/o parking nightmare

Yeah, that's correct on Corson. 2-3 years ago, they did an amazing Sunday brunch, and there are occasional rumors that it might come back. If it does, I'll jump right on it.

Jan 14, 2014
seattle_lee in Greater Seattle

Shun Sora Knives: Your thought?

About that rock-chopping: the blade still has a huge belly, it's just loaded to the front of the knife. I can't imagine push-cutting with this blade -- the whole front third of the knife will never hit the cutting board. Maybe you could train yourself to get used to that, but why not just buy a shorter knife? In push cutting, that extra blade length will just get in your way and make the knife less maneuverable. At least that how it looks to me.

Jan 13, 2014
seattle_lee in Cookware

SEA lunch - w/o parking nightmare

I'm not Kaleo, but I can recommend Via Tribunali, Stellar Pizza (american style pizza), Daimonji, Pho LD. In/near the ID, Tamarind Tree, Tsukushinbo and Pecos Pit (though the latter has only outdoor seating). Nearly next door to the bakery in columbia city is Island Soul, though I've never been for lunch.

Jan 08, 2014
seattle_lee in Greater Seattle

Which whetstones to get for my Global knives?

I don't know anything about Globals in particular, just giving the advice I would give about any japanese knife. I am assuming that Globals share a similar hardness and bevel angle.

I would recommend the fine stone over a honing rod, hands down. Anywhere from 4K to 6K grit should be fine.

Jan 08, 2014
seattle_lee in Cookware
1

8 days to fall in love with Seattle (with a day in Portland & Vancouver)

In Portland, Blue Star Donuts is miles better than Voodoo

Jan 06, 2014
seattle_lee in Greater Seattle
1

Do you think tartar sauce is gross?

Gross, gross, gross.

Aioli, however, is fine.

Jan 03, 2014
seattle_lee in General Topics

Best wine bottle opener

There are often bits of cork dust that will pass thru a small strainer. Coffee filters are the canonical solution, but that involves aerating the wine very significantly (as would a small strainer), and that's something that you often wish to avoid with older wines.

Dec 15, 2013
seattle_lee in Cookware

Best wine bottle opener

Think what you want, but I'm strongly considering purchasing one. I regularly open wines that are 20+ years of age. I have issues with corks disintegrating into the wine often enough that this would be decidedly worthwhile and probably would actually pay for itself if you count the number of times I've poured 1-2oz off the top of the bottle, to rid of the teeny little pieces of cork that are floating in it.

And I'm pretty much their target market. You obviously aren't. Which is fine with them (and with me).

Dec 15, 2013
seattle_lee in Cookware