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1jc19's Profile

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Whats your top 5 herbs?

Your list is exactly the same as mine! Except for the runner-up, that would have to be chives.

I also want to emphasize my love of French tarragon. I discovered it last summer and bought a fresh plant right away. It unfortunately did not survive my not-green thumb. I bought a new one a few days ago, hopefully this one lives long enough for me to harvest something from it. I'd love to try and make a tarragon-basil oil (with a stronger tarragon flavour than basil)

Apr 18, 2013
1jc19 in Home Cooking

What's Your Favourite Le Creuset/Staub French Oven Recipe?

I just bought a 3.5 quart LC French oven and I would love to know what some of your favourite French oven recipes are.

Feb 21, 2013
1jc19 in Home Cooking

Just moved to Kingston and need help.......

Hi Jaynel,

Welcome to Kingston, the land of overpriced food and not-so-fresh fish. Hahaha

I'm a student at Queen's and so far I've only discovered two Asian grocery stores. There is the one Smokinator mentioned on 354 Princess Street. There is also one a few blocks away (totally walkable), on 455 Princess Street, called Dat Lee & Hong.

As for casings, I'm not so sure. You could try John's Deli on 507 Princess Street. I think they do their own sausages, I'm not entirely sure though.

Feb 20, 2013
1jc19 in Ontario (inc. Toronto)

Need a Funny Cook Book for a gift...

For funny strange/just plain weird:

http://www.lulu.com/ca/en/shop/fotie-...

Feb 19, 2013
1jc19 in Home Cooking

Buying Sharpening Stones

So I just decided on the 1000 grit Naniwa from Paulsfinest after some research on these forums.

http://www.paulsfinest.com/Naniwa-Sup...

I also looked at the Bester 1000 & 1200, but I don't think I'll be able to get them in Canada for less than $100

Feb 04, 2013
1jc19 in Cookware

Buying Sharpening Stones

Thanks for the great replies everyone! I made a list out of all the stones mentioned (probably the weirdest thing I've done), and I think I'm going to buy the Messermeister one as an entry-level stone to learn sharpening technique and invest into one/a few of the nicer stoners you guys mentioned.

Jan 29, 2013
1jc19 in Cookware

What are you baking these days? New Year 2013 edition! [old]

Thanks everyone! I love how friendly everyone on this site is. :)

Jan 26, 2013
1jc19 in Home Cooking

Buying Sharpening Stones

Thanks for the speedy reply!

I'm using Kasumi knives (Rockwell Hardness of 59 I think), I'll probably get better stainless steel (higher carbon steel) Japanese knives soon.

Jan 25, 2013
1jc19 in Cookware

Buying Sharpening Stones

I'm looking to buy a few sharpening stones. I'm a complete newbie when it comes to sharpening knives with a stone. I'm not sure what I should look for in a stone. I don't want to spend too much and I want to be able to sharpen knives freehand.

I found the Messermeister one that looks to be the cheapest for 400 and 1000 grit.
http://www.amazon.ca/Messermeister-ST...

What grit stones should I use to sharpen Damascus-steel knives?

Jan 25, 2013
1jc19 in Cookware

What are you baking these days? New Year 2013 edition! [old]

After finally succumbing to the desire of buying a KitchenAid mixer, after months of lying to myself about how I would never actually using one, I tried souffles. The first picture is my first souffle, it was vanilla flavour. I was impressed by the amount this one rose. The second picture is of a lemon coconut souffle I made. It didn't rise as much (I also put less souffle batter [?] into the ramekin, one of the vanilla ones started gooing out of the top because there was too much). The flavour of the lemon coconut one was much better. I think rise woud be better if I didn't use shredded coconut and used powdered coconut instead. I suspect that the coconut is weighing down the egg white.

I did a lot of breads last year and stopped after I was tired with my previous sourdough starter. But I'm going to try again soon after I get another sourdough starter up and running. :D

Jan 25, 2013
1jc19 in Home Cooking

Buying My First Nakiri? :D

@Chemicalkinetics:
Those are really pretty, but I think I'm going to go with either the Furinzakan or the HKV series, which ones do you prefer?You seem to be one of the most knowledge people on Chowhound for knives. ;P

@GH1618:
The 3 point difference in HRC for $50 is will definitely play an important role in my decision. The "actual" (estimated I guess, considering that they wont be the same since they are hand forged) difference between the "thick" and the "thinner" version?

Sep 20, 2012
1jc19 in Cookware

Buying My First Nakiri? :D

I just also found their specials section:

http://www.japanesechefsknife.com/spe...

I just added the "JCK INAZUMA" to my list, I really can't decide between the 3 :$

Sep 19, 2012
1jc19 in Cookware

Buying My First Nakiri? :D

I've narrowed it down to the JCK Furinkazan 165mm nakiri and the HKV KFV 165mm nakiri. Un fortunately the Furinkazan is sold out .

http://www.japanesechefsknife.com/HKV...
http://www.japanesechefsknife.com/Fur...

I I can't seem to find the method used to create these knives. The price tells me that its very unlikely that either are made with a honyaki process. I'm also not entirely sure what the Furinkazan is made of.

Could someone clarify what the unit they use to describe the thickness is? They say 3.5mn, I mistook it for mm and measured each of my Chef's knives. :$

Sep 19, 2012
1jc19 in Cookware

Buying My First Nakiri? :D

How much do you typically pay for taxes on JCK?

Sep 19, 2012
1jc19 in Cookware

Buying My First Nakiri? :D

Thanks for the awesome replies everyone :D

I saw this awesome video on the katsuramuki technique (http://www.youtube.com/watch?v=eC7EUa...
)It looks like something I'll definitely be trying when I get my nakiri.

I think I might order from JapaneseChefsKnife, since they do a $7 flat shipping rate and either low or no tax. Does anyone have any experience ordering from them?

Sep 18, 2012
1jc19 in Cookware

Buying My First Nakiri? :D

Awesome! Thanks for the super detailed response. Unfortunately ChefKnivesToGo doesn't ship Tojiros to Canada, so I'll be looking for another way to order them. I've heard a lot about carbon steel knives but I don't really understand what the benefit of them is. I've only heard of the care required, I don't think I'll have trouble with caring for one as I never commit the cardinal sins of putting it in the dishwasher, leaving it in the sink or dish drying rack and I always clean and dry right after use.

Sep 17, 2012
1jc19 in Cookware

Buying My First Nakiri? :D

Hey everyone!

I finally decided to jump from Western knives to Japanese knives. I started off with a stamped Henckels Twin Gourmet Santoku (7 inch) and then bought a Kasumi Chef's Knife (Western style). I found that the Kasumi holds an edge incredibly well, the only issue I have with it is that I found that the factory-edge isn't as sharp as the Henckels (I will be taking the Kasumi to a professional sharpener to have it adjusted to a 16 degree angle). A few days ago I tried cutting vegetables with a Farberware cleaver (no idea why I own anything cutlery that Farberware or a cleaver as I have never needed one) and found that the general wideness of the cleaver allows for easier transportation of chopped veggies from the chopping board to the skillet. I'm looking to buy my first nakiri now. I'm not entirely sure what I should be looking for in buying a Japanese knife, but I have heard a lot of good things about starting off with a Tojiro (mainly being price). I was wondering what size of nakiri I should buy, I see a lot between the sizes of 150mm-165mm and generally use a 7-inch Santoku. I'm not too picky about appearances, all that I want is a higher Rockwell Hardness (60+), a lighter knife, a sharp cutting angle (16 degrees), and a d-style handle. I want to spend less than $150 on my first nakiri, as I will probably be buying a nicer one in the future.

Also, what is the difference between a nakiri and a usuba?

Does anyone have any videos on proper nakiri technique?

Sep 16, 2012
1jc19 in Cookware

Toronto Knife Sharpening?

I'm looking to have someone put a 16 degree edge on a 8-inch Kasumi Western-style Chef's knife. Does anyone have any recommendations as to who I can take my knife to?

Sep 09, 2012
1jc19 in Ontario (inc. Toronto)

Kitchenaid 250watt standmixer

I'm considering a standmixer... Primarily because itd look nice... ;p

I'm looking at the kitchenaid 250watt for $200 (plus a 10% off coupon in the paper). Ive been reading amazon reviews and itseems that this particular mixer has a lot of motor issues for "heavy use". I don't bake much bread (or any). I intend to use it for pulled pork and meringues and I don't think I'll use it more than a two or three times a week. Would this be considered regular use? I'm notentirely sure of what constitutes heavy use.

Jul 19, 2012
1jc19 in Cookware

Help identify these Griswolds?

I dont have a self-cleaning oven so I sprayed it with a lot of Easy-Off Oven Cleaner and left them in a bag, took them out and scrubbed them down and then dried them in the oven. Geez, these things sure rust quickly. There was a bit of orange rust when they completely dried (there wasn't before I used Easy -Off as I sanded off all the rust). I don't think they were in water for more than 10 minutes, is this a sure sign of a dupe? Anyway, they're in the bag right now and have been laying in oven cleaner for about 9 hours now. I'm about to go scrub them down again. I'll do them individually this time to see if that does anything about the rust issue.

Jul 16, 2012
1jc19 in Cookware

Help identify these Griswolds?

Hey everyone,

I just bought 3 Griswolds for $20 at a flea market. I was hoping that someone could tell me how old they are/if they are duplicates. I made sure to buy the lighter ones. I'm in the process of sanding them down with 80 grit sandpaper and then reseasoning them.

Jul 15, 2012
1jc19 in Cookware

New Kasumi Knife... Need help o.o

Hi everyone, I just bought my first Japanese steel knife. It's a Kasumi and it has a Rockwell hardness of 59-60. I'm trying not to use it as often until I can get a sharpening stone and a honing rod. But I have a few questions about this sexy knife:

1) What kind of honing rod should I get? Would a ceramic one suffice?

2) I intend to learn to sharpen this knife with a stone (practicing on cheaper knives first obviously), but I don't know which kind of stone I should get. I'm considering the Henckels Twin Stone Pro for $50. Are there are noticeable differences between this stone and others (of the same grit) or is a stone a stone?

3) What size stone would I need?

And can anyone provide me with some useful resources for learning to sharpen knives?

Jul 10, 2012
1jc19 in Cookware

Where do you buy your knives?

I'm just curious as to where most of CH's members buy their knives, I'm looking to buy a new chef's knife (looking at the Shun Ken Onion right now) and a paring (probably just going to get a Henckels Pro S), but I'm not sure where I can get the best prices.

EDIT:
I'm in Ontario, CA

Jun 15, 2012
1jc19 in Cookware