scubadoo97's Profile
What kind of cutting boards do you use for meat? For vegetables?
I do the same. Just wash in between. More than 98% of the time I'm cooking for me and my wife. No gastrointestinal distress or other malaise from this practice in ether one of us in near 30 yrs of cooking together. I own some of those thin plastic sheets and find cutting on them unpleasant and washing even more a pain that the wood board. I worry more about the germs in the grooves of the plastic more than the wood.
Do you have/use "utility" knives?
A Box cutter and well sharpened pocket knife are available for opening boxes. My small Henckle pairing knife is used often for opening mail and more times than I can remember a butter knife has served as a screwdriver.
Kikuichi Warikomi Damascus Santoku
Carbon is really not such a big deal. You hopefully will get into a habit of washing and drying your knife directly after use whether it's carbon or stainless. It doesn't take long to adopt this habit.
I had issues with a couple of low end carbons were onions were turning black after being cut. I thought this was expected with carbons. With my Tojiro Shirogami white steel #1 this doesn't happen and blue steel is suppose to be even less reactive.
I now use my carbon for most anything and it is my preferred knife.
When I've done a lot of board work with wet ingredients I sometimes use my stainless since I started to notice a small amount of color developing on the side of the Tojiro carbon knife when used for a prolong period of time.
Is home cooking an art, or a craft?
I remember seeing an interview with Jacques Pepin who took issue the the thought that cooking was an art and chefs an artist. He adamantly claimed cooking a craft and cooks/chefs craftsmen.
So how does one differentiate a craft from an art? Both take skill and creativity although I think you can be doing a craft by following a rule or pattern where art is more creative.
Kikuichi Warikomi Damascus Santoku
As pretty as they look I shun Damascus knives. It elevates them to art status instead of work tools. I don't want to be afraid of sharpening a knife because at the end of the day they are nothing more than work tools.
homemade yogurt
I've been incubating in my oven, off with the light on which keeps things just toasty enough
What do you think about double dipping?
I asked my wife if the "dip and turn" violates the double dipping rule. She said "don't do it"! ;-))
Okay, I need a set of knife stuff. Budget: $850
I think you are on target with putting sharpening as a priority. As for stopping, good ole chromium oxide does a fine job and is relatively cheap and available. I don't care for the waxy sticks but powder or liquid is very easy to apply and covers very well
I'm a fan of splash and go stones because, first it is what I have experience with and second I really don't want to always plan a sharpening session.
When I find my current knife not performing to my expectations I can pull a couple of stones, sharpen, deburr and strop in less than 30 min and get back to prep work. Less time than it takes to properly soak a stone. I don't discount the benefit of feedback with other stones, just stating what works for me
What bourbon are you enjoying?
We blind sampled OGD BIB, 1792 Ridgemont, Bulleit, AAA 10YO and JTS Brown. The top rater was the JTS Brown with an average score of 84/median 83 being on the upper end of an average bourbon. The low score went to the OGD BIB and scored 81 ave/78 med and the rest were in the middle.
This tasting had a few people reevaluating the Bulleit bourbon which they had discounted previously in their rotation. It's great to try things with no preconceived perceptions.
How Often Do You Use Recipes?
On rare occasion.
Sometimes will look a a few recipes for a cuisine I'm not familiar with to get the essence of what it's about
Knife Review: Kobayashi Dojo Nakiri
thanks for the great review Jeff. How is the food adhesion with this knife? Any sticking problems or does food release quickly?
My wood cutting board smells. HELP!
"Distilled white vinegar is better for wooden boards."
This is what I use on my boards. Keep a spray bottle of vinegar under the sink for a wash and quick spray with vinegar.
Does the amount you spend eating out surprise you?
We eat out infrequently so no it wouldn't surprise me or maybe it would for how little we eat out. What does surprise me is how well we can eat in for so little money.
Recently made fresh amberjack over shredded brussel sprouts. The amberjack was about an 8 oz portion each and was $12/lb. Bigger than I had wanted but the fishmonger cut a piece that was just about a pound and it looked so good I said ring it up.
All in all the dinner cost under $8 and change per person in food product plus wine which was around $15/bottle. I would estimate this meal to be about $40/person if eaten out
All I want is a good cup of coffee at home.
that is my feeling for the multitude of coffee places in my area. All that milk and sugar will hide the fact that they are drinking crappy coffee but the masses love it. what's a coffeegeek to do?
1200 grit whetstone- too slow..
agreed, more info would be helpful.
Decreasing the angle on a knife as well as thinning can be time consuming.
Just sharpening at the same angle and removing micro chips shouldn't take much time at all.
I start most of my resharpening sessions with a 1000g Shapton Glass Stone and finish with maybe a 4k or 8k glass stone before stropping.
My 220g and 500g glass stones are aggressive enough and the best part is they need no soaking and wear very slowly
Lamb Barbacoa in Oven, How Long?
Here are a couple of recipes that uses a 3 lb and a 6-8 lb shoulder
http://www.foodnetwork.com/recipes/aaron-sanchez/bbq-goat-or-lamb-barbacoa-de-cordero-recipe/index.html
http://www.foodnetwork.com/recipes/my-country-my-kitchen/lamb-barbacoa-from-the-backyard-grill-barbacoa-de-borrego-recipe/index.html
Just to give you some idea of cooking times and temps
What goes good with chili?
We eat chili with rice often but also make cornbread on many occasions when making chili.
Cast iron -- help!
If you have a self cleaning oven, place it in the oven and run a cleaning cycle. This should be sufficient in burning off all the existing seasoning, allowing you to start fresh.
Then sand or chemically remove any rust. Wash and quickly dry the pan and heat to around 200 to open the pours. Add a very thin layer of flaxseed oil and wipe dry with a paper towel. Heat in the oven at 500 F for about 70-80 min. and let cool in the oven for another hour or two.
Repeat the light seasoning and reheating a few times or spread it over several days but build the seasoning with multiple thin layers and not a few heavy ones.
Does the amount you spend eating out surprise you?
Funny stuff Veggo but I doubt fiction.
SHUN knives Chipping while sharpening
Just speculating but could the chips have come from board work and you just became aware of them as you started inspecting them prior to sharpening. If so just keep sharpening and follow the advice given in this tread.
Budding cook; microplane or vacuum sealer?
I use mine almost daily. Mostly for zest and hard cheeses.
The microplane is used to to enhance the food that could end up in a vac bag. That trumps the vac in my book
All I want is a good cup of coffee at home.
I drink my coffee black but my wife uses one of those flavored creamers and she complains a bunch when drinking a bad coffee even with that heavily flavored creamer.
She misses our home roasted fresh brewed coffee when away.
Boning knife—Flex or Straight?
great video. That guy has a real talent and passion for what he does.
Boning knife—Flex or Straight?
"I'm not one of those guys who is absolutely masterful at filleting and skinning fish."
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I bet you hold your own.
Boning knife—Flex or Straight?
I use my honesuki as well for chicken, fish and breaking down a roast for the reasons you've mentioned.
I've read that a knife that's too sharp is not great for removing fish skin since it can cut through the skin if not held to the correct angle. I assume any knife will cut through the skin, just not as fast. I use my gyuto for skin removal but use to use a thin flexible boning knife which does a good job for skin removal due to it's flexibility.
Do you hold your knife steady and pull the skin against the knife or visa versa?
Holy Cow!! My chicken stock is like jello. I am assuming this is a good thing?
Good advise
But If using a pressure cooker you can eliminate this step.
after an hour of cooking the bones will crumble when you pinch them between your fingers and I can assure you the stock will be like jello when cooled if you used enough bones.
SARASOTA/ BRADENTON 3 day visit.....
Never been a fan of Yoders. Big portions, down home cooking and not expensive is the draw. Personally don't find the food appealing but the lines out the door tell another story.
I wish they would top their pies with something better than non dairy whipped topping
Default Beans?
Same here. Just had a bunch of friends over from out of town and black beans and rice was part of the menu. Minus the chorizo as my wife and some guest don't eat pig
