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Jim
04-06-2011, 11:08 AM
A few recent scores for me-

http://badgerandblade.com/gallery/displayimage.php?imageid=25572

http://badgerandblade.com/gallery/displayimage.php?imageid=25722

http://badgerandblade.com/gallery/displayimage.php?imageid=25723

http://badgerandblade.com/gallery/displayimage.php?imageid=25724
______http://badgerandblade.com/gallery/displayimage.php?imageid=25727____________

rahimlee54
04-06-2011, 11:49 AM
What is the second item there and what knives. I am jealous it has been to long since I bought a new knife almost 4 months now.

Jim
04-06-2011, 11:58 AM
What is the second item there and what knives. I am jealous it has been to long since I bought a new knife almost 4 months now.

Haha... the knives are just for scale, sorry, the top one is a Nakiri from Jon and the Deba is an Ichimonji. The second item, if you mean the heavy metal thing is a meat pounder. For beating your cutlets into submission.

Pensacola Tiger
04-06-2011, 12:03 PM
Haha... the knives are just for scale, sorry, the top one is a Nakiri from Jon and the Deba is an Ichimonji. The second item, if you mean the heavy metal thing is a meat pounder. For beating your cutlets into submission.

Could also be a tamper for a supersized espresso machine...

Jim
04-06-2011, 12:07 PM
That may explain the jitters!

http://badgerandblade.com/gallery/displayimage.php?imageid=25725

Kyle
04-06-2011, 12:30 PM
I picked up a 5 qt enameled dutch oven from World Market last night. It's not as nice as a Le Creuset or anything, but after using a gift card and a $10 off coupon it was only $20 out of pocket so not bad at all. I really wanted an enameled DO but didn't want to drop Le Creuset money, so I guess this was a good compromise.

Jim
04-06-2011, 12:31 PM
I picked up a 5 qt enameled dutch oven from World Market last night. It's not as nice as a Le Crest or anything, but after using a gift card and a $10 off coupon it was only $20 out of pocket so not bad at all. I really wanted an enameled DO but didn't want to drop Le Creuset money, so I guess this was a good compromise.

A very versatile pot!

Dave Martell
04-06-2011, 03:02 PM
Jim gets all the nice stuff.

Hey Jim, did I score a steel pan yesterday? :biggrin2:

Jim
04-06-2011, 03:54 PM
Jim gets all the nice stuff.

Hey Jim, did I score a steel pan yesterday? :biggrin2:

Nope :( Nothing good enough for you!

Dave Martell
04-06-2011, 04:14 PM
Damn :crying:

rysara
04-07-2011, 02:23 AM
Oh my heavens. I laughed so hard I woke up my girlfriend. LMAO.
I should take a picture of the new toys we just got in our kitchen at work. Berkel slicer and a pasta extruder.

festally
04-07-2011, 11:27 AM
The latest thing we (she) got were a set of all-clad pans. They’re nice, but was hoping for something sharper.

monty
04-07-2011, 11:41 AM
I like the multiple holes in the needle of that injector

BertMor
04-09-2011, 09:36 PM
I got an induction hob! Now I need some pans for it

Craig
04-12-2011, 02:15 PM
Yeah, I know. I'm just awful lazy. You have a roaster you recommend? I've seen some that aren't practical for me, my counters are just too cluttered as it is. I'm considering something along these lines: http://www.greenbeanery.ca/bean/catalog/caffe-rosto-cr100-home-coffee-roaster-next-generation-p-43.html but haven't made any decisions yet.

Part of the reason my counters are so cluttered is my most recent acquisition, my dehydrator:

http://www.excaliburdehydrator.com/products/27/27_2500%20white%20background.JPG

Miles
04-20-2011, 04:35 AM
I don't have a picture handy, but I picked up an immersion circulator a couple months ago. That was the last significant equipment addition to my kitchen.

K-Fed
05-04-2011, 12:38 PM
After five weeks of anticipation mr. FedEx brought me my first Hon deba. A 210 Tanaka kasumi, ground for me, the odd southpaw. http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0137.jpg
http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0138.jpg
http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0139.jpg

this knife doesn't seem to have any major handle issues, nor any major over/ under grinding. for the cost of the knife it seems to be an amazing value. I'm going to have a hard time justifying purchasing somthing other than a tanaka for busy kitchen use. the ura side of the knife came flattened making this knife amazingly easy to sharpen. maybe 10 min total to put a push cutting paper edge with my 2 jnat setup.

mr drinky
05-06-2011, 12:36 AM
These all aren't equipment-related scores, but scores nevertheless.

First. Two citrus trees for the kitchen (Meyer Lemon and Calamondin). That calamondin has about 150 blooms on it right now, and smells great.

http://specialmagickitchen.com/citrus_trees.jpg

Second. Sampler pack from Pepper Passion with some Hawaiian Red Sea Salt too. Pepper Passion was in an earlier thread at KKF.

http://specialmagickitchen.com/pepper_passion.jpg

Third. Two smallish, end-grain cutting boards; a 270 Yoshihiro Yanigiba from JKI; and a Miyabi parer via another forum member. In the background there is also a new 7.5 qt Le Creuset Dutch Oven that I bought from a tip on Rockbox's forum I think. It was an amazing price. Used it for the first time tonight.

Oh yeah, don't forget the 5 liter bottle of 2008 Efeste Jolie Bouche from Yakima Valley, WA. It is also a most excellent score.

k.

http://specialmagickitchen.com/big_bottle.jpg

steeley
05-06-2011, 12:43 AM
Nice stuff but who owns the helicopter.:helicop:

mr drinky
05-06-2011, 12:52 AM
Nice stuff but who owns the helicopter.:helicop:

I knew someone was going to bring that up. That helicopter is mine. It is solar powered, so the rotor turns when the sun shines on it. Kids love it too obviously.

Here it is: http://*******.com/3cz9mus

k.

JohnnyChance
05-06-2011, 02:38 AM
Damn Drinky, you have been loading up. And you already got a parer out of your "Which parer?" thread? How do you like Miyabi so far? Where did you get the small endgrains from?

mr drinky
05-06-2011, 06:54 AM
Damn Drinky, you have been loading up. And you already got a parer out of your "Which parer?" thread? How do you like Miyabi so far? Where did you get the small endgrains from?

Loading up = unexpected tax return.

I like the parer so far, but it has really only been tested on a couple of pounds of strawberries and is still with its box edge (+ some stropping). The boards came from Green River Woods off of etsy. The top two are thin boards, so I will see how they stand up to warping/cracking over time. I take care of them pretty well though.

k.

Jim
05-06-2011, 10:03 AM
Sweet! Nice score.

JohnnyChance
05-06-2011, 03:10 PM
Loading up = unexpected tax return.

I like the parer so far, but it has really only been tested on a couple of pounds of strawberries and is still with its box edge (+ some stropping). The boards came from Green River Woods off of etsy. The top two are thin boards, so I will see how they stand up to warping/cracking over time. I take care of them pretty well though.

k.

Like you and some other people mentioned in another thread, it would be nice to have some small/thin endgrains around for small jobs and other people to use. I don't have the space to leave a massive board setup all the time, so sometimes it would be nice to have some smaller and more maneuverable boards available.

heirkb
05-06-2011, 04:43 PM
Third. Two smallish, end-grain cutting boards; a 270 Yoshihiro Yanigiba from JKI; and a Miyabi parer via another forum member. In the background there is also a new 7.5 qt Le Creuset Dutch Oven that I bought from a tip on Rockbox's forum I think. It was an amazing price. Used it for the first time tonight.

Is the discounted price still available for the Le Creuset? How'd you get it?

mr drinky
05-07-2011, 12:52 AM
Is the discounted price still available for the Le Creuset? How'd you get it?

I bought mine at J&R for something insane. If I remember correctly it was around $170-180 (regularly $280). The Kiwi color is cheaper now because I think they are discontinuing it. You can still get it $20 cheaper, but it isn't that much of a discount really.

k.

EdipisReks
05-07-2011, 08:22 PM
i got my Shigefusa (http://www.kitchenknifeforums.com/showthread.php?1017-well-look-at-what-came-in-the-mail-today.) the other day, but i also received a Windmuehlenmesser carbon paring knife (http://store.kaufmann-mercantile.com/products/windmuehlenmesser-carbon-steel-paring-knife), today. it's going to be for my girlfriend to use whenever she cooks at my apartment, but it's pretty nice! takes a nice edge very quickly, it's very thin, and it feels good in the hand. i think i like it better than my Shun parer, and i like my Shun parer (though i don't use it much).

Tristan
05-08-2011, 11:46 PM
off topic, but your fridge makes me think of alton brown. Ok, back to your regularly scheduled program

stereo.pete
05-21-2011, 09:30 PM
Hey everybody,

After I broke down three chickens with my Wustorf I decided to invest in a Fujiwara FKM 150mm boning knife and for my Father-in-Law for Father's day I picked up a Fujiwara FKM 270mm Sujihiki. The following are pictures of these two recent purchases and I just wanted to share them with you all. Thanks for looking :wink: .

http://img707.imageshack.us/img707/8495/img0519jj.th.jpg (http://img707.imageshack.us/i/img0519jj.jpg/)
http://img696.imageshack.us/img696/5373/img0518e.th.jpg (http://img696.imageshack.us/i/img0518e.jpg/)
http://img163.imageshack.us/img163/2058/img0517at.th.jpg (http://img163.imageshack.us/i/img0517at.jpg/)
http://img857.imageshack.us/img857/8139/img0516ci.th.jpg (http://img857.imageshack.us/i/img0516ci.jpg/)
http://img857.imageshack.us/img857/474/img0515x.th.jpg (http://img857.imageshack.us/i/img0515x.jpg/)
http://img685.imageshack.us/img685/6544/img0514ie.th.jpg (http://img685.imageshack.us/i/img0514ie.jpg/)
http://img135.imageshack.us/img135/6673/img0513u.th.jpg (http://img135.imageshack.us/i/img0513u.jpg/)
http://img9.imageshack.us/img9/5804/img0512ki.th.jpg (http://img9.imageshack.us/i/img0512ki.jpg/)

Regards,

Pete

mr drinky
05-21-2011, 10:30 PM
Sweet knives. I've been looking at a honesuki too lately. I hope your father-in-law likes it. Or was this one of those purchases where you justify buying a knife and trying it out in the guise of a gift ;)

k.

stereo.pete
05-21-2011, 10:53 PM
Sweet knives. I've been looking at a honesuki too lately. I hope your father-in-law likes it. Or was this one of those purchases where you justify buying a knife and trying it out in the guise of a gift ;)

k.

My Father-in-Law is the type of guy who never really gets excited about gifts until I realized he enjoys gifts that are truly useful. He is the only person who cooks at home and my wife talked to me about his terrible knife set so I figured I would pick him up a Fujiwara FKM 210mm Gyuto. He had heard me talking about Japanese knives for a few months prior so when he opened up his gift he was incredibly surprised and happy. When he opened it I saw in his facial expression for the first time ever, true excitement about a gift. He tends to cook a lot of roasts, meat loafs, turkey breasts etc so I figured the next best knife would be a nice slicer. I know he'll love it, now I just have to work with him so that he stops babying his Japanese knives.

P.S. I had Dave sharpen his FKM gyuto and the level of sharpness scared the bejezus out of my Father-in-Law, which was funny because prior to that he had bragged about how sharp he could get his garbage knives on his one oil stone.

mr drinky
05-22-2011, 01:37 AM
That's great man. In-laws are a hard nut to crack, and it looks like you've done it with J-knives. What could be better.

k.

Kyle
05-28-2011, 04:23 AM
While browsing Craigslist I saw an ad for a brand new in the box 22.5" Weber kettle rotisserie setup. These retail for $150 in the stores but this lady had it advertised for only $50. I immediately called her and went and picked it up. Can't wait to do some chickens this weekend!

stereo.pete
06-09-2011, 05:24 PM
I finally got around to mounting my two new mag blocks. My wife wasn't too keen on the idea of hanging more knives in the kitchen but luckily the kitchen is my domain so she was able to compromise.


http://img96.imageshack.us/img96/2153/img0606t.th.jpg (http://imageshack.us/photo/my-images/96/img0606t.jpg/)
http://img543.imageshack.us/img543/596/img0603r.th.jpg (http://imageshack.us/photo/my-images/543/img0603r.jpg/)
http://img694.imageshack.us/img694/6639/img0605h.th.jpg (http://imageshack.us/photo/my-images/694/img0605h.jpg/)
http://img405.imageshack.us/img405/633/img0604qd.th.jpg (http://imageshack.us/photo/my-images/405/img0604qd.jpg/)

WildBoar
06-09-2011, 09:25 PM
Not a new score, but we got the range hooked back up tonight. After almost 4 months since we dismantled the old kitchen we can finally cook! :hula: I'm still about a month out from being able to install the MagBloks and put the BoardSmith on it's alter :crying:

SpikeC
06-09-2011, 09:51 PM
Rock and roll, dude! Getting a kitchen back is one of the sweeter things in life, I think!

Avishar
06-22-2011, 02:03 AM
http://farm3.static.flickr.com/2100/5819719345_fe1a291a4a_z.jpg
Finally convinced someone that this could be a worthwhile investment :)

JohnnyChance
06-22-2011, 02:32 AM
Damn you! Nice pickup Avishar!

Also:
http://img96.imageshack.us/img96/2153/img0606t.jpg
Damn that mag rail can hold up your Hiro with the saya on it? Nice.

Unrelated: Pete, have you ever tried using Picasa as an image host? Also free (up to a point), then you pay for more space. But a lot faster and responsive than imageshack, and more options for posting stuff.

stereo.pete
06-22-2011, 08:39 AM
Johnny,

I have not used picasa but I will for sure look into it. Thanks for the heads up.

Regards,

Pete

Andrew H
06-22-2011, 09:56 AM
http://farm3.static.flickr.com/2100/5819719345_fe1a291a4a_z.jpg
Finally convinced someone that this could be a worthwhile investment :)

Lucky you, how much did the whole set up run you?

Eamon Burke
06-22-2011, 11:04 AM
I didn't think of putting a knife on the block in it's saya, but I am not surprised. When I put Rader's passaround on my mag block, it grabs so hard that I can see the wall flex a little.

Avishar
06-22-2011, 11:05 PM
We ended up dropping about 1K into the Circulator, the cage, the cambro container and cut out lid, and the absurd thomas keller "guide" that came with it :cool2: . Between that, the DIY circulator, the Sous Vide Supreme I've had, and the Vacmaster, the wild world of Sous Vide is finally (in a legit manner) becoming a reality! Worth every penny :D

Ratton
06-23-2011, 09:02 AM
http://farm3.static.flickr.com/2100/5819719345_fe1a291a4a_z.jpg
Finally convinced someone that this could be a worthwhile investment :)

You are going to love it!!!:dancecool: I see they have changed the wording on the circulator, where yours reads "Sous Vide" my reads "temperature controller".

I just SV a 2 inch pork chop for about 9 hours at 135* then seared it on a hot grill for a minute of so on each side, and it can out tender, moist and tasty!! I bought 2 of these chops and the first one I pan seared and then baked to an internal temp of 135, but it turned out tough and dry, so by SV the second one it certainly was the way to go.:hungry:"

Jim
06-24-2011, 05:34 PM
http://badgerandblade.com/gallery/displayimage.php?imageid=27380 (http://badgerandblade.com/gallery/showimage.php?i=27380)
http://badgerandblade.com/gallery/displayimage.php?imageid=27378 (http://badgerandblade.com/gallery/showimage.php?i=27378)

A small Thermoworks score!

Kyle
06-24-2011, 06:15 PM
What made you go with the Therma K? What is the advantages of it over a Thermapen?

tgraypots
06-24-2011, 06:19 PM
My latest score is more low-tech, a brick oven heated with wood. I have been cleaning up an old kiln shed for close to a year in preparation for this. Finished up today, heated it up to over 800 degrees, then decided that maybe I should go ahead and cook supper in it. Can't wait until tomorrow night when some friends come over and we cook pizza in there. Jared, if you're reading this, maybe we should have a KKF NC pizza get-together?
http://www.tomgraypottery.com/storage/6-24-11skillet-oven.jpg

Kyle
06-24-2011, 06:26 PM
That's really cool! More pics, please!

tgraypots
06-24-2011, 06:28 PM
Will do Kyle, hopefully tomorrow night after we bake a few pies in there.

Jim
06-24-2011, 06:35 PM
What made you go with the Therma K? What is the advantages of it over a Thermapen?

I have a couple of thermapens, this is just a different format, It will stay on and can be placed in a vessel and not have to be held.

Jim
06-24-2011, 06:36 PM
My latest score is more low-tech, a brick oven heated with wood. I have been cleaning up an old kiln shed for close to a year in preparation for this. Finished up today, heated it up to over 800 degrees, then decided that maybe I should go ahead and cook supper in it. Can't wait until tomorrow night when some friends come over and we cook pizza in there. Jared, if you're reading this, maybe we should have a KKF NC pizza get-together?


Very exciting- Post some pie photos!

bprescot
06-24-2011, 08:35 PM
That oven is awesome! Keep us posted!

SpikeC
06-24-2011, 09:27 PM
I'm jealous!!

rahimlee54
06-24-2011, 09:35 PM
Nice oven Tom looks great man, I am also jealous. I'll be having the in-laws over tomorrow unfortunately, I'll have to get down that way sometime to check it out soon though. The BGE will be smoking some ribs though, so not a total loss.

tgraypots
06-26-2011, 10:08 AM
Keep in mind, this oven was built from retired kiln bricks and shelves, and scavenged blocks. It's like an ugly child -- only good looking to it's parents :biggrin: Last night a couple of friends came over and we fired off 3 pies, some stuffed breads, and loaves of Estonian black bread and boules of whole wheat and rye. I didn't take the oven up to 800+ as I wasn't sure how this dough recipe would respond. Instead, we just let it cruise along at around 700. It's Peter Reinhart's neo-neopolitan recipe from his book American Pie. In less than a minute, the bottom was crisp enough to slide the pizza around. I'll let the pix tell the rest of the story..........
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11oven.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11sausage.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11firstpizza.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11twopies.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11pizzainhand.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11bread.jpg
Oh yeah, the breads were baked at around 500 for about 20 minutes, and have a superior crust!

Jim
06-26-2011, 10:56 AM
Nice!

apicius9
06-26-2011, 01:13 PM
Where ist the 'Like' button? ;) Looks great, makes me wish I had a sclice right now and I haven't even had breakfast...

Stefan

EdipisReks
06-26-2011, 06:41 PM
damn that's nice.

steeley
06-26-2011, 09:33 PM
How is that vented
the pizza looks great
can not beat the outcome of the product for the little oven that could.:chef::feedkids:

tgraypots
06-26-2011, 10:32 PM
Steeley, it's not vented, other than the front door. I did quite a bit of research on traditional ovens prior to building this one, and found that most did not have chimneys. If it were inside, I'd definitely build a chimney, but as this is in an old kiln shed, open across the front, it's not a problem. It does smoke some initially, but once the heat builds up (500 degrees maybe?) there is no smoke. Go figure. I'm sure there's a scientific explanation. Does that answer your question? There is a rough ratio of door height to ceiling height, based on traditional ovens, that seems to make venting of any sort unnecessary.

steeley
06-27-2011, 01:26 AM
Thank you yes that answered my question.

mano
07-01-2011, 10:25 AM
Fantastic beautiful ugly oven!

I've been googling used kiln bricks because I want to make one. Got nothing so far.

tgraypots
07-01-2011, 10:42 AM
Mano, look for a potter in your locale and pick his/her brain. I have a friend who just picked up several thousand for roughly $1.25 ea, to be used in a wood-fired kiln.
http://people.umass.edu/dac/projects/BrickOven/Instant_BrickOven.htm
The link is where I got the idea to build a dry stacked oven vs cob, or mortared up brick. So far, so good. Hoping to make a margherita and a pear,walnut/gorgonzola tomorrow night. If you get stumped finding a potter, let me know and I'll try to point someone out near you.

Ratton
07-02-2011, 07:59 AM
Hi There,

Here are some pictures of my new BoardSMITH 10x16 maple with walnut trim board, sitting on my 16x22 black cherry board, with my latest Strawberry Rhubarb Pie, in the first picture. The second picture shows the gorgeous board in all it's glory. The third picture is with my Thomas family knives.

This makes my fourth BoardSMITH board!!!! I just can't get enough of them!!:woot:

Pensacola Tiger
07-02-2011, 09:12 AM
Nice catch!

Avishar
08-03-2011, 04:25 AM
http://farm7.static.flickr.com/6127/6004879942_cb0520096c_b.jpg
These two guys happened to come in around the same time, apologies for the lame pic :)

ecchef
08-03-2011, 08:59 AM
Niiiiiice!!

Salty dog
08-03-2011, 10:03 AM
Nice stuff.

Sorry for the bad pic but this is my latest addition. It replaces the old one which lasted a year. It's tough finding a decent percolator these days.

http://i49.photobucket.com/albums/f296/sebcat/IMG_5278.jpg

Andrew H
08-03-2011, 11:10 AM
http://farm7.static.flickr.com/6127/6004879942_cb0520096c_b.jpg
These two guys happened to come in around the same time, apologies for the lame pic :)
Now that just isn't fair.
How is the book?

Jim
08-03-2011, 12:29 PM
Finally found a Hobart Kitchen Aid mixer a K5 SS
http://badgerandblade.com/gallery/displayimage.php?imageid=28628 (http://badgerandblade.com/gallery/showimage.php?i=28628)

Eamon Burke
08-03-2011, 12:42 PM
That is amazing!! My mom had one when I was a kid.

Avishar
08-04-2011, 01:02 AM
Now that just isn't fair.
How is the book?

Totally worth the wait and price, I was supposed to receive it in the beginning of June, however USPS somehow lost the behemoth of a package in Reno, NV :bashhead:. The amount of information contained within these books is wonderful, I'll have to give a re-eval after I get over the initial excitement and awe-struck reaction of how literally enormous these books are and how amazing (and useful) the photography is in them!

Avishar
08-04-2011, 01:03 AM
Nice stuff.

Sorry for the bad pic but this is my latest addition. It replaces the old one which lasted a year. It's tough finding a decent percolator these days.

http://i49.photobucket.com/albums/f296/sebcat/IMG_5278.jpg

Now this is a coffee machine! Don't make em like they used to!

mr drinky
08-05-2011, 02:18 AM
Finally found a Hobart Kitchen Aid mixer a K5 SS
http://badgerandblade.com/gallery/displayimage.php?imageid=28628 (http://badgerandblade.com/gallery/showimage.php?i=28628)
Haven't checked this thread in a while. Nice score Jim, and I am just going to pretend I didn't see the Modernist Cuisine Series. And as for the percolator, I LOVE that stuff. Today I just used my vintage ice crusher when making snow cones for my daughter. That percolator looks cool. I need to start searching on eBay now.

Btw, though it isn't technically a kitchen score, I got in yesterday 600 pounds of a beautiful black walnut dining table with benches (leather chairs are coming later). I got it custom made in Michigan, and it is amazing. Quality furniture is really pleasing to use. I applaud good wood workers.

k.

http://specialmagickitchen.com/table.jpg

steeley
08-05-2011, 04:00 AM
That is one nice table and a lovely house .
sure beats that double wide .

Lefty
08-05-2011, 05:23 AM
Wow, Drinky...wow!
Nice bottle collection too. I have developed an obsession for Pre-2006 Bourdeaux, in the past couple years.
Good to see another one like me out there!

mr drinky
08-05-2011, 10:27 AM
I have developed an obsession for Pre-2006 Bourdeaux, in the past couple years.
Good to see another one like me out there!

And in six days I will be in Paris :)

k.

SpikeC
08-05-2011, 01:01 PM
Fabulous table! The wany edge is so cool!

mr drinky
08-05-2011, 04:44 PM
So I go down for a nap for an hour and my mother lets my 7-year-old daughter do art work with permanent markers on the new table. Seriously W-T-F??? By my clock that table was pristine for 25 hours.

k.

sudsy9977
08-05-2011, 04:47 PM
i would try a magic eraser to try and get it off....they really do work wonders,....i have no idea why they work but i have gotten some pretty serious stains and rub marks out of walls and other things with one....i would be surprised if it didn't get it out...even with the marker being permanent.....ryan

SpikeC
08-05-2011, 05:19 PM
Goof-off is good for this, it should not effect the finish.

apicius9
08-05-2011, 05:39 PM
Friends of mine got a new dining room table, and the first thing they did together with the whole family did was put sand on it and scratch it all up. They wanted it to be rustic and used-looking - and avoid having to spank the kids for putting scratches on it ;)

That said, have fun in Paris!

Oh, and I have one of those K5 Kitchen Aid mixers, am I to think that this is a good choice? Well, had it for years and never had issues with it. Just wish I had bought the copper bowl at the time...

Stefan

mr drinky
08-05-2011, 06:53 PM
Thanks for the cleaning tips guys. If anything, it is going to make my mother feel better.

k.

Lefty
08-05-2011, 08:59 PM
My wife just got back from Paris, about 3 weeks ago. She said that we have to do the "Disco boat" on the Seine. Apparently it's a great time.
So, I guess you should go do the dance boat! Haha

mr drinky
08-05-2011, 10:30 PM
So, I guess you should go do the dance boat! Haha Someone once said I dance like a tree falling down. Tree falling down + boat on water = really bad dance. But with that said, I might just do it...

k.

rahimlee54
08-07-2011, 02:43 AM
http://i304.photobucket.com/albums/nn182/rahimlee54/IMG_1278.jpg

Just a ravioli stamp and got a razor ready to handle.

chazmtb
08-10-2011, 11:50 AM
Nothing too much to write home about,

For my birthday, I got a cusinart panini press (over priced George Foreman grill, but it was a gift), bought myself a sani-tuff board, and got a meat grinder attachment for the kitchen aid mixer.

jmforge
08-15-2011, 02:46 AM
Hey, don't knock the George Foreman grill. Can you say Cuban toast? You're from Florida, so you KNOW what I'm talkin' bout.:biggrin:
Nothing too much to write home about,

For my birthday, I got a cusinart panini press (over priced George Foreman grill, but it was a gift), bought myself a sani-tuff board, and got a meat grinder attachment for the kitchen aid mixer.

Mike Davis
08-15-2011, 10:30 AM
I am trying to convince my wife that it is a fiscally responsible decision to buy a panini press....Wanted one for a few years...I just need to go buy it lol

tgraypots
08-15-2011, 10:57 AM
Jared, you gonna handle that yourself?
I'm with *******...don't knock the Foreman grill. Use mine for sandwiches too.
That Kitchenaid grinder attachment comes in real handy! I have one of those, and the pasta roller outfit.

Jim
10-11-2011, 10:28 PM
Stopped into JB Prince last week after lunch at Ippudo's

http://badgerandblade.com/gallery/displayimage.php?imageid=30111 (http://badgerandblade.com/gallery/showimage.php?i=30111)

heirkb
10-11-2011, 10:54 PM
Stopped into JB Prince last week after lunch at Ippudo's

http://badgerandblade.com/gallery/displayimage.php?imageid=30111 (http://badgerandblade.com/gallery/showimage.php?i=30111)

Did you meet a young anthropologist there who asked you about knives? I was just talking to one who recently went there and said he talked to some guy about knives.

Jim
10-11-2011, 11:27 PM
Did you meet a young anthropologist there who asked you about knives? I was just talking to one who recently went there and said he talked to some guy about knives.

Not that I recall, they may have spoken to Scotto who was with me.

Amon-Rukh
10-23-2011, 06:55 PM
Just picked up a Be Buyer Force Blue pan at World Market for 50% off! Could have gotten an additional 10% off if I had worn a Cardinals shirt, but I didn't know there was a promo like that going on....

WildBoar
10-23-2011, 11:06 PM
My wife scored three 'antique' cast iron skillets yesterday -- they are seasoned way, way better then I have been able to get the Lodges seasoned. No makers mark on them, just the diameters.

Avishar
12-04-2011, 02:55 AM
http://img687.imageshack.us/img687/6672/38009110101148856120045.jpg (http://imageshack.us/photo/my-images/687/38009110101148856120045.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Andrew H
12-05-2011, 12:43 PM
Not.....fair.....

stereo.pete
12-13-2011, 07:50 PM
http://img687.imageshack.us/img687/6672/38009110101148856120045.jpg (http://imageshack.us/photo/my-images/687/38009110101148856120045.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

That is absolutely awesome, well done!

Marko Tsourkan
12-14-2011, 01:09 PM
Keep in mind, this oven was built from retired kiln bricks and shelves, and scavenged blocks. It's like an ugly child -- only good looking to it's parents :biggrin: Last night a couple of friends came over and we fired off 3 pies, some stuffed breads, and loaves of Estonian black bread and boules of whole wheat and rye. I didn't take the oven up to 800+ as I wasn't sure how this dough recipe would respond. Instead, we just let it cruise along at around 700. It's Peter Reinhart's neo-neopolitan recipe from his book American Pie. In less than a minute, the bottom was crisp enough to slide the pizza around. I'll let the pix tell the rest of the story..........
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11oven.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11sausage.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11firstpizza.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11twopies.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11pizzainhand.jpg
http://www.tomgraypottery.com/storage/pizza-oven-1st-night/6-25-11bread.jpg
Oh yeah, the breads were baked at around 500 for about 20 minutes, and have a superior crust!

I am so jealous...

tgraypots
12-14-2011, 01:50 PM
Marko, I'm jealous of your skills! It's a lot more work to get good at knifemaking, like you do, than making folks happy with pizza :-) Speaking of which, I'm hosting a dinner meeting tonight with about 20 potters. It's a covered dish, so I'll only make 4-5 pizzas.

geezr
12-15-2011, 11:48 PM
:running: walked by Williams Sonoma at the mall and saw sign 25% off cookware so went in to browse and came out with a Staub 12" fry pan :)

mr drinky
12-16-2011, 02:27 PM
:running: walked by Williams Sonoma at the mall and saw sign 25% off cookware so went in to browse and came out with a Staub 12" fry pan :)

Nice. they had some special a year ago where they sold a fry pan with a dutch oven, and when I bought my Le Creuset this year, I first went looking for the Staub special -- but to no avail.

Let us know how you like it.

As for me, I suspect I am getting a Vitamix for Christmas as a box arrived from UPS with Vitamix printed all over it ;)

k.

jmforge
12-20-2011, 09:41 PM
Nice. The old Griswolds are the shizzle!!!!!I have seen the handle snap on a new Lodge frying pan because of a void.
My wife scored three 'antique' cast iron skillets yesterday -- they are seasoned way, way better then I have been able to get the Lodges seasoned. No makers mark on them, just the diameters.

SpikeC
12-20-2011, 10:15 PM
I got this for myself for Xmas:

http://www.japanesenaturalstones.com/ProductDetails.asp?ProductCode=106

I like it!

maxim
12-20-2011, 10:32 PM
Oh hehe Spike it was you, i did not even notis it :D
i am very happy it go to right hands !
Thank you !! Hope you enjoy it

tkern
12-20-2011, 10:54 PM
Any day now we're getting 2 French flat tops. One with a single heating round and another with a double round. Also, we just got approved to remodel the entire kitchen, tear out the old fridges and install new low-boys on the line.

WildBoar
12-21-2011, 05:09 PM
Any day now we're getting 2 French flat tops. One with a single heating round and another with a double round. Also, we just got approved to remodel the entire kitchen, tear out the old fridges and install new low-boys on the line.Where do you work? Not too many KKF cooks/ chefs in the DC area that I have seen -- we'd love to check it out.

geezr
12-22-2011, 04:29 PM
Nice. they had some special a year ago where they sold a fry pan with a dutch oven, and when I bought my Le Creuset this year, I first went looking for the Staub special -- but to no avail.

Let us know how you like it.

As for me, I suspect I am getting a Vitamix for Christmas as a box arrived from UPS with Vitamix printed all over it ;) k.

Staub fry pan is now the breakfast pan - bacon, eggs, pancakes, etc. Very heavy pan but the helper handle makes it manageable for me so gave away the De Buyers of the same size because it does not have the helpers handle and about as heavy - new owner is 6' + and 250 lbs + and happy as a clam :laugh:

tkern
12-23-2011, 01:20 PM
Where do you work? Not too many KKF cooks/ chefs in the DC area that I have seen -- we'd love to check it out.

Art & Soul on Capitol Hill. I'd love to have any forum members come in.

WildBoar
12-23-2011, 02:29 PM
Art & Soul on Capitol Hill. I'd love to have any forum members come in.Nice! From what I have seen, he puts out some good food. Just. Have. To. Force. Myself. To. Forget. About. The. Whole. Oprah. Thing. :lol2:

We'll see about heading there in January or February, once the holiday madness subsides a bit.

tkern
12-23-2011, 03:13 PM
Nice! From what I have seen, he puts out some good food. Just. Have. To. Force. Myself. To. Forget. About. The. Whole. Oprah. Thing. :lol2:

We'll see about heading there in January or February, once the holiday madness subsides a bit.

I had to put the Oprah thing aside too. I was brought down to DC from Boston by the chef de cusisine (also a forum member) to help turn over the older menu/way of running things to better food and higher standards.
When you're planning on coming by, send me a PM. I'll put some great stuff together.

WildBoar
12-23-2011, 03:24 PM
^^ Sounds good! Just checked Google Maps to see exactly where it is located. I drove right by this morning! Might have run in for some fried chicken the next time I am by the Capitol near lunchtime. :hungry:

tkern
12-23-2011, 05:39 PM
We got a great charcuterie program too. All in house made. a little pate or sausages with you chicken perhaps?

shankster
12-23-2011, 07:58 PM
http://s1230.photobucket.com/albums/ee499/Petegunzz/?action=views&current=088

My new Kono HD(early Xmas gift to myself) :-D

<<<<<<<< My avatar is my new gift...

shankster
12-23-2011, 08:10 PM
ok

DK chef
01-07-2012, 05:45 PM
http://i1103.photobucket.com/albums/g463/nilsson28/IMG_2107.jpg

http://i1103.photobucket.com/albums/g463/nilsson28/IMG_2103.jpg

ejd53
03-08-2012, 03:20 PM
Look what the postman left me yesterday. :doublethumbsup: Yes, it is the 180mm Gyuto from Marko's latest family picture. It is already hard at work and developing a nice patina. I will review it when I have a chance to use it for a little while.

5135

I am using the photo that Marko sent to me, as my own photographic skills are minimal at best.

oivind_dahle
03-08-2012, 03:36 PM
Nice Score!

Pensacola Tiger
03-08-2012, 03:40 PM
A package from Oregon showed up today. Now it needs new clothes.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Carter%20SFGZ%20Sujihiki/9a6858fb.jpg

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Carter%20SFGZ%20Sujihiki/477a1243.jpg

Peco
03-08-2012, 04:25 PM
Nice :D

Pensacola Tiger
03-08-2012, 04:42 PM
Look what the postman left me yesterday. :doublethumbsup: Yes, it is the 180mm Gyuto from Marko's latest family picture. It is already hard at work and developing a nice patina. I will review it when I have a chance to use it for a little while.

5135

I am using the photo that Marko sent to me, as my own photographic skills are minimal at best.

Congratulations! Enjoy it.

Rick

Andrew H
03-08-2012, 04:51 PM
A package from Oregon showed up today. Now it needs new clothes.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Carter%20SFGZ%20Sujihiki/9a6858fb.jpg

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Carter%20SFGZ%20Sujihiki/477a1243.jpg

Couldn't live without a suji from him, huh?

Pensacola Tiger
03-08-2012, 05:13 PM
Couldn't live without a suji from him, huh?

Yep.

It's a strange story. I'd originally ordered a wabocho, and Murray was working his way down the custom list to my order, when Lefty fell in love with the KU he now owns. So, I asked Murray if I could change the custom to a suji. This one is slightly shorter at 7.5 sun, and somewhat taller, 43mm at the heel.

Deckhand
03-08-2012, 05:20 PM
Yep.

It's a strange story. I'd originally ordered a wabocho, and Murray was working his way down the custom list to my order, when Lefty fell in love with the KU he now owns. So, I asked Murray if I could change the custom to a suji. This one is slightly shorter at 7.5 sun, and somewhat taller, 43mm at the heel.

When I first saw it. it reminded me of Lefty's pettysuki.

dragonlord
03-09-2012, 05:47 AM
This is my new knife (far left) and the new wall holder for them

http://i161.photobucket.com/albums/t219/dragonlord66/13606d6c.jpg

Peco
03-09-2012, 12:44 PM
Nice catch, congrats :D

El Pescador
03-09-2012, 06:26 PM
This is my new knife (far left) and the new wall holder for them

http://i161.photobucket.com/albums/t219/dragonlord66/13606d6c.jpg

need to send it to WillC to see about a rehandle!

Johnny.B.Good
03-09-2012, 06:42 PM
This is my new knife (far left) and the new wall holder for them.

I like the magnetic rack. Enjoy the new knife.

dragonlord
03-09-2012, 08:40 PM
What's wrong with the handle that's already on there?

WildBoar
03-09-2012, 08:44 PM
haha, don't get worried! It's just not a nice wood, lovingly hand-shaped by a master craftsman.

El Pescador
03-09-2012, 09:15 PM
5166

I just think this looks better!

dragonlord
03-10-2012, 06:12 AM
Ah, well, in that case, once I start upgrading (in a year or so's time) and I find a knife that I think I'm going to stick with for a while, I'll make sure and get a pretty handle put on it, rather than living with a functional one...

K-Fed
03-11-2012, 12:33 AM
Got some new stuff for the kit. Gesshin 400 ( awesome stone ), fish scaler( mostly for home use my pops is a retired painter turned commercial fisherman so I've got a "fresh off the boat" source for my sea food ), fish tweezers( lent my last pair out at work and never got them back ), and a Suisin inox honyaki 240mm suji also from Jon( still in the mail ). We've had a recent flushing( four quit, one fired ) of personel and most of the new guys are not very cutlery concious or experienced and I fear for my carbon blades and don't want to have to baby sit them all the time, so I've got a 240 hd gyuto, and the suisin to fill the bill till I feel comfortably bringing my expensive carbons back in.

TamanegiKin
04-01-2012, 10:47 PM
Super stoked
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0369.jpg

AFKitchenknivesguy
04-01-2012, 11:08 PM
Super stoked
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0369.jpg

Sir, we need to have a chat about coffee. Cafe Busto says it all :whistling:

TamanegiKin
04-02-2012, 03:03 AM
Hah, sounds good. I'm a coffee amateur. Up until recently I've gotten by on instant. So I went out and got the machinetta to try and replicate the awesome cafe cubano I used to have while in Miami. It's still coming along but already leaps and bounds better than the instant. My mom always rocked the machinetta till ours exploded one day and cut a hole in the ceiling lol.

AFKitchenknivesguy
04-02-2012, 01:00 PM
By far the best thing you can do is get fresh coffee. Whole bean. Use it within two weeks of roast or throw it away. You can buy bulk and freeze it, taking out what you need as you go. I suggest Redbird coffee, this guy really knows his stuff and is reasonable, especially at bulk. I've been roasting coffee for 5 years now, another cool hobby. Gear is flexible, but that contraption there won't give you espresso, just burnt coffee. To someone starting out who wants the best and not to spend a lot, I suggest getting a Bodum french press, whirly blade grinder (yours will work), and fresh coffee. If you have a few extra bucks, a water boiler saves time and is convenient. If you want something resembling espresso, you will need to spend at least $300 (not counting Ebay deals) on a grinder, and at least $500 on an espresso machine. The closer you get to $500, the more you need to practice the nuances of the machine. The more you spend, the more forgiving it is. And for the love of all things caffeinated, do not ever buy a superautomatic machine. Bottom line, try some fresh coffee.

http://redbirdcoffee.com/
www.paradiseroasters.com
http://counterculturecoffee.com
www.klatchroasting.com
http://www.intelligentsiacoffee.com/

Craig
04-02-2012, 02:40 PM
There's a whole thread on coffee stuff.

http://www.kitchenknifeforums.com/showthread.php/752-Coffee-gear-and-discussion-thread

I prefer not to freeze coffee. I find it mutes the flavours a bit. I just buy small quantities and grind it fresh every day.

DeepCSweede
04-02-2012, 03:22 PM
There's a whole thread on coffee stuff.

http://www.kitchenknifeforums.com/showthread.php/752-Coffee-gear-and-discussion-thread

I prefer not to freeze coffee. I find it mutes the flavours a bit. I just buy small quantities and grind it fresh every day.

Not to mention that it can pick up the flavors from the freezer. I grind fresh every day too and I actually like the moka pot - you just have to make sure you bring up the temp slowly.

PhaetonFalling
04-02-2012, 04:01 PM
There's a whole thread on coffee stuff.

http://www.kitchenknifeforums.com/showthread.php/752-Coffee-gear-and-discussion-thread

I prefer not to freeze coffee. I find it mutes the flavours a bit. I just buy small quantities and grind it fresh every day.


Actually, blind tastes tests among coffee experts have determined that there's no difference in frozen coffee, but a significant difference between coffee that has been left out and is older. The reason is that freezing arrests the decomposition process where by the volatilates in coffee breakdown and throw off carbon dioxide.



As for picking up flavors... well, that's where a vacuum sealer is a good idea.

AFKitchenknivesguy
04-02-2012, 08:06 PM
First, that can and cannot be true for freezing. If you double and triple bag it like any self respecting coffee nut would, you wouldn't have off flavors. If you throw the bag in there (or the refrigerator) without multibagging it, you may get off flavors. This has been discussed to death at home-barista.com; the final consensus for most of the major coffee nuts is freezing is fine. I don't post there much, but have been part of that community much longer than here. Depending on where you live, and the quality of roasters near you, buying small quantities is not fiscally a good idea. The only reason I buy larger quantitities of espresso blends is because roasting at this altitude is hard for darker roasts. Plus, with Red Bird it is such an amazing blend, and about $10 a lb, it's hard to pass it up. I do roast my every days FP/drip at home.

clayton
04-02-2012, 08:18 PM
What do you use to roast at home? Been using the frying pan for a few years here with good success, but have been eyeing some of the roaster at sweetmaria's lately. Be nice to do a 12 ounces to a pound at a time.

Here is me frying up a batch of coffee for immediate consumption at a picnic a few years ago:
http://farm1.staticflickr.com/85/280103803_ec7abb057b_z.jpg?zz=1

AFKitchenknivesguy
04-02-2012, 08:35 PM
I use a Behmor. I've been wanting to buy a small batch roaster (pro variety) for so long, but it cost $3K+ just to get your foot in the door. Thought about getting a HotTop dozens of times, but don't know if the price is worth the money. I doubt it would be that more noticeable. In capable hands, the Behmor can make outstanding roasts, on par with many "pro" roasters and way better than anything you see in a grocery store (whole foods and Trader Joes included). If you considering a Behmor, you won't regret it. Best thing to happen to home roasting in decades. Since you have been doing it the hard (but educational) way, you will love the ease and probably already have the nose/ears for roasting stages. BTW, roastmasters.com is another good site and carry lots of good stuff. I see Behmors are out of stock many places though, good luck!

TamanegiKin
04-03-2012, 01:32 AM
Jason,
Thanks for all the info. I'm going to check out the setup we have at work, maybe i can learn to optimize it.
As for the home setup, I'll have to start with fresh coffee. Any new equipment and my fiancee is gonna kill me, I'm cut off for a bit.
Question, do you really feel the moka only produce burnt coffee? My first brew burnt but I think since then It's gotten better. I'm starting with hot water bringing it up on low and pulling it from heat at the first sound of a boil or gurgle.
Thanks

geezr
04-03-2012, 02:07 AM
Thanks for coffee info Jason - ordered 3 lbs. from Red Bird Coffee :coffeelots:

Johnny.B.Good
04-03-2012, 02:29 AM
A couple of years ago my sister gave me an inexpensive Bodum French press and Capresso grinder for Christmas, neither of which I thought I wanted.

Life changing.

geezr
04-03-2012, 02:56 AM
Most recent knife purchased - Franz Gude bread knife direct from Germany - thanks Stefan :doublethumbsup:
Agree with this http://www.solingenmade.com/messer-scheren/guede/franz.htm :knife:

PhaetonFalling
04-03-2012, 05:38 AM
If y'all are into coffee, you should check out Stumptown roasters. Seriously, their coffee was life changing for me.

I used to fly in Intelligentsia Black Cat for my espresso machine (which I posted over the coffee equipment thread), but Stumptown was head and shoulders above any of the Intelligentsia coffees I tried. Beware though, getting the right grind, tamp, and temp can be a little finicky with their coffees. Different temps will bring out different flavors, and you have to try a few times before you get the right cup profile.

ecchef
04-03-2012, 07:00 AM
Thank God I'm a tea drinker. :dazed:

SpikeC
04-03-2012, 02:00 PM
Right now I'm drinking a Stumptown's Ethiopian heirloom single origin espresso roast Americano. Yum!

PhaetonFalling
04-03-2012, 03:43 PM
Thank God I'm a tea drinker. :dazed:

If you're a tea drinker (I am too), next time you are state-side check out a Teavanna store... I easily drop 100-200 bucks on tea there every time I roll through.. O_O



Right now I'm drinking a Stumptown's Ethiopian heirloom single origin espresso roast Americano. Yum!

That sounds real good. I agree with you on the Americano. Their coffees are much better in americano form than in latte form. If you haven't tried it yet though (which you probably have), try scooping off the crema and throwing that away after you pour the shot, and before you pour in the hot water.

Coffee Klatch started doing that with their Americanos, I tried it out and instantly liked my Americano better. Also, the cup doesn't deteriorate nearly as much, which is really really nice.

geezr
04-03-2012, 04:00 PM
Right now I'm drinking a Stumptown's Ethiopian heirloom single origin espresso roast Americano. Yum!
:coolsign:
checked out Stumptowns site and had no clue what coffee I should order :dontknow: so used their side-bar and reviewed different ways to make coffee.
I will be ordering Ethiopian heirloom single origin espresso roast - thanks Spike - now I have 2 additional sources for coffee :running:
PhaetonFalling and Spike, any other coffees you like from Stumptown?
I brew espresso but also use Aeropress sometimes.

I did the Black cat coffee, forums fave etc. back in the day but have bought local since and it is costly and about time for variety - thanks :thumbsup:

AFKitchenknivesguy
04-03-2012, 04:47 PM
No arguments from Stumptown from me; not life changing, though it's been so long since I first had really good coffee. My first life changing coffee/espresso was from Vivace in Seattle. You really have to know what you are doing, but when you get it right it is pretty amazing stuff. I am not a big fan of Mokapots; can you make a good cup with it? Sure, why not. Anytime you add heat to coffee, you shorten it's lifespan, and it already has a very short lifespan...minutes at room temperature after grinding. I usually grind it, tamp, and put into my grouphead (espresso machine) within 2 minutes, then am pulling the shot within 3 minutes. Mokapots take awhile for the heat to come up, then virually perculate right? Too much heat, too much time = burnt coffee. I'm a huge fan of human ingenuity, people always find a way to make things work. BTW, to the OP if you would like some coffee but don't have the money now, PM me your address and I will send you some...Jason

apicius9
04-03-2012, 05:10 PM
I am really ashamed - I picked up a cup at McD's drive-thru this morning... Need t get back into the swing again, still underusing my machine. I second the Vivace coffe's, had the dolce and I really liked it. Always wanted to try Black Cat but never have,

Stefan

PhaetonFalling
04-03-2012, 06:13 PM
:coolsign:
checked out Stumptowns site and had no clue what coffee I should order :dontknow: so used their side-bar and reviewed different ways to make coffee.
I will be ordering Ethiopian heirloom single origin espresso roast - thanks Spike - now I have 2 additional sources for coffee :running:
PhaetonFalling and Spike, any other coffees you like from Stumptown?
I brew espresso but also use Aeropress sometimes.

I did the Black cat coffee, forums fave etc. back in the day but have bought local since and it is costly and about time for variety - thanks :thumbsup:



Let's move the coffee stuff over to the coffee thread.

http://www.kitchenknifeforums.com/showthread.php/752-Coffee-gear-and-discussion-thread/page12

I'll post my recommendations over there.

stevenStefano
04-06-2012, 04:30 PM
My newest and best knife purchase so far. Some of you might recognise the maker's mark

http://dl.dropbox.com/u/55200245/Watanabe/2012-04-06%2021.31.43.jpg

heirkb
04-06-2012, 04:45 PM
Sweet! Can't wait for mine.

oivind_dahle
04-06-2012, 04:51 PM
Sweet!

Andrew H
04-06-2012, 05:14 PM
Sweet! Can't wait for mine.

Me either.

Johnny.B.Good
04-06-2012, 10:53 PM
My newest and best knife purchase so far. Some of you might recognise the maker's mark[/IMG]

Unfortunately, I am not one of them.

What is it?

stevenStefano
04-07-2012, 04:53 AM
Unfortunately, I am not one of them.

What is it?

It's a 210 petty Tilman (or Rottman as he's known here) made for me. In the passaround forum 2 of his Niolox/SB1 knives are being passed around forum members

K-Fed
04-12-2012, 11:11 PM
It's a 210 petty Tilman (or Rottman as he's known here) made for me. In the passaround forum 2 of his Niolox/SB1 knives are being passed around forum members

And fantastic knives they are. At least the lefty western handled one is. I have no doubt that the right handed version is just as good.

stevenStefano
04-13-2012, 05:29 PM
And fantastic knives they are. At least the lefty western handled one is. I have no doubt that the right handed version is just as good.

Mine's a lefty too. I'm pretty sure Tilman puts his makers mark on the convexed side so you know which is which.

Shinob1
05-11-2012, 09:36 PM
Picked up a Lodge Dutch Oven.
http://i.imgur.com/mUn0k.jpg

add
05-11-2012, 10:57 PM
Sweeeeeee-t ! !

Shinob1
05-11-2012, 10:58 PM
Going to use it tomorrow for the marinara sauce. :D

Peco
05-12-2012, 02:30 AM
Looking great shinob - might get one as well :D

DeepCSweede
05-12-2012, 08:20 AM
Nice - that carbon pan is looking good now too - hows that coming along?

Pensacola Tiger
05-12-2012, 08:50 AM
Is that a Lodge? If so, then you can replace the plastic knob with a stainless one so you can use it in the oven.

http://www.amazon.com/Le-Creuset-L9403-45-Stainless-Steel-Replacement/dp/B0014JRN0Q/ref=pd_bxgy_k_text_b

Shinob1
05-12-2012, 10:27 AM
It is coming along nicely - here is an action shot from this morning. http://instagr.am/p/Kh2TiJlWnh/

Yep it is a lodge. I wanted a French one, but they are just too much money. Especially since I bought one of Dave's knives. :wink:

add
05-12-2012, 10:56 AM
Is that a Lodge? If so, then you can replace the plastic knob with a stainless one so you can use it in the oven.

http://www.amazon.com/Le-Creuset-L9403-45-Stainless-Steel-Replacement/dp/B0014JRN0Q/ref=pd_bxgy_k_text_b

PT, is that the only criteria keeping that Lodge from oven temps...?

Pensacola Tiger
05-12-2012, 11:23 AM
PT, is that the only criteria keeping that Lodge from oven temps...?

Yes, it is. I use mine all the time in the oven, now that I've swapped out the knob.

Rick

add
05-12-2012, 12:22 PM
Aaah, good to know.

Thanks Rick! :)

mhlee
05-18-2012, 12:57 AM
7220

mhlee
05-18-2012, 12:58 AM
7221

The stove, utensils and pans are not new. Pretty much everything else is.

mhlee
05-18-2012, 01:01 AM
More pics.

7222
7223

AFKitchenknivesguy
05-18-2012, 01:33 AM
It's always nice to get new cabinets, congrats. Can't wait to see the hardware!

kalaeb
05-18-2012, 01:48 AM
More pics.

7222
7223

I have been looking at installing a glass tile backsplash. Yours looks pretty good.

Jim
05-18-2012, 09:46 AM
Looking good Michael!

mhlee
05-18-2012, 02:48 PM
I have been looking at installing a glass tile backsplash. Yours looks pretty good.

Actually, it's the same material as the counter, which is quartz (Cambria brand). Contractors I spoke with generally did not recommend tile because oil and grease can get into the grout.

mhlee
05-18-2012, 02:51 PM
Thanks, Jim. It was a long process but well worth it.

sudsy9977
05-23-2012, 09:39 PM
Ohh man.....i just got a 20 qt hobart !!!!!!!!!!!!!.....what the hell am i gonna make now.....I only got the dough hook with it......now i gotta get some recipes that are big enough to use in it.....so who is gonad teach me how to convert recipes.....i never understood that for the life of me.......Ryan

tgraypots
05-23-2012, 09:45 PM
WOW!!! Any size Hobart is a winner!

wenus2
05-23-2012, 10:07 PM
Ohh man.....i just got a 20 qt hobart !!!!!!!!!!!!!.....what the hell am i gonna make now.....I only got the dough hook with it......now i gotta get some recipes that are big enough to use in it.....so who is gonad teach me how to convert recipes.....i never understood that for the life of me.......Ryan

Congrats Ryan! I've been wanting one of those for about 5 years now. The Bosch is a champ, but to be able to whip up my dozen loaves of sourdough in one fell swoop would be the bees knees.

Dunno that I'm telling you anything you don't already know... But the preferred way to scale your recipes is to first convert the ingredients to a weight and then maintain the ratios. You can do the ratio as weight-of-ingredient/total-weight for ease of math if you like, but the traditional bakers method would have you use a ratio with the ingredient weight over the weight of flour.

What is it you are intending to make?

wenus2
05-23-2012, 10:13 PM
These guys are a bit more concise...
http://www.kingarthurflour.com/professional/bakers-percentage.html

sudsy9977
05-23-2012, 10:28 PM
wow i suck so bad at percentages and anything with decimals!....i'll have to start practicing and buy a calculator!!!.....as far as what to make...i have no idea...it is dirty so i gotta clean it up...easy fix though...i only have a hook so it'll be a dough.....i got some good recipes i like...say for pretzels.....but not all my recipes are in pounds either....some are in cups etc.....not by weight......so as -what to make....i have no idea....i have no idea how many pounds it can hold or what the smallest amount of dough u could mix is either...i need some help with this one....ryan

mhlee
05-23-2012, 10:55 PM
Ohh man.....i just got a 20 qt hobart !!!!!!!!!!!!!.....what the hell am i gonna make now.....I only got the dough hook with it......now i gotta get some recipes that are big enough to use in it.....so who is gonad teach me how to convert recipes.....i never understood that for the life of me.......Ryan

You are a dirty man, my friend.

Jim
05-23-2012, 11:08 PM
Meat grinder attachment!

ecchef
05-23-2012, 11:38 PM
Lots of strombolis Ryan. Then send them to me! :D

sudsy9977
05-24-2012, 08:19 AM
feel free to send me a recipe!....yeah i was thinking about trying to find some attachments cheap....meat grinder, paddle, whisk is what id need.....ryan

sudsy9977
05-24-2012, 10:27 AM
does anyone know about the attachments fitting?.....do all the 20 qt's have universal fittings so any 20 qt attachment will fit another mixer?......i am obviously buying used attachments and dont wanna get stuck with something that doesnt fit.....ryan

Jim
05-24-2012, 07:37 PM
Ryan here is a place to start-http://www.hobartservice.com/parts/default.aspx

sudsy9977
05-29-2012, 10:08 PM
Ok so i found this recipe....



Portuguese Sweet Bread and Rolls
White AP flour***************** 1,714g
Honey********************************262g
Eggs**********************************233g
Water, warm***********************226g
Milk, warm************************* 418g
Butter, softened************* *** 194g
Sugar***********************************96g
Yeast***********************************15g
Salt**************************************20g
Total******************************************** 3,178g
*
1. Mix all of the ingredients together with a dough hook on speed 1 for three (3) minute, then speed 2 for three (3) more minutes. Dough should clean sides of bowl. Note: I used the paddle attachment until dough became fairly firm, then switched to dough hook on my K.A.
2. Set aside in a covered bowl for 90 minutes; fold at 45 minutes. Note: I did 2 folds at 20 minute intervals.
3. Shape into rolls or loaves then proof covered for about an hour until almost doubled in size. Note: I divided the dough into 4 oz. pieces and shaped them using the technique shown in Mark's video. Placed them on parchment lined pans and let them final proof, covered,*until doubled in volume.
4. Bake at 350 [deg. F.] for 35 minutes (loaves) or 25 minutes for rolls. Note: At the end of the baking cycle I used a digital probe thermometer and tested for an internal temperature of 210 deg. F.



Anybody have any idea of what would fit in the 20 qt mixer i just got.....i have no frigid idea how many pounds it can hold......i always wanted to make a portugese style roll.....Ryan

sudsy9977
05-29-2012, 10:14 PM
I guess its stupid but i guess it can hold four times my five quart kitchen aid?.....i hate math!....Ryan

WildBoar
05-29-2012, 11:29 PM
I guess its stupid but i guess it can hold four times my five quart kitchen aid?yep.

EdipisReks
05-29-2012, 11:39 PM
i've done rather well, wedding gift wise, having received a nice Breville espresso machine, a Kitchen Aid Pro (with metal gear box), a Cuisinart DFP-14 and a Bodum Bistro burr grinder. the coffee stuff is great, and the Kitchen-Aid is fantastic. haven't used the Cuisinart yet, but it should be fantastic for gazpacho. i have a 2 cup Cuisinart, and any decent amount of soup is a real pain.

wenus2
05-30-2012, 03:45 AM
I guess its stupid but i guess it can hold four times my five quart kitchen aid?.....i hate math!....Ryan
Yeah, I'd say 20ish lbs would be about the max with a slack dough, 15 lbs for a heavy dough (1st gear only). You dont want to fill much past about 2/3 to the top. Also, 5lbs is prolly about the min batch size that will mix well.

Lucretia
05-30-2012, 06:47 PM
Here's (http://www.gourmetsleuth.com/cooking-conversions/cooking-conversions-calculator.aspx) a site that will do conversions from grams to cups for individual ingredients. Type your ingredient in the "Enter Keyword" box, and hit the Search button. You'll get a list of ingredients--scroll through and select the one you want. You'll get a "Step 3" box below--enter the number of grams in your recipe, then use the "Select" pulldown and choose "cup". Click the "convert" button, and the number of cups will appear in the black box above the "Keyword" block.

Not the best laid out site, but it will do your conversions for you. You can do weight as well as volume conversions. They've got a new version out that might be better; I haven't tried it.

Now look out, here comes the math:
Add up your total number of cups for all your ingredients, divide the result by 4, and you've got the number of quarts in your recipe.

steeley
06-05-2012, 01:19 AM
I happen in a little store today with a bunch of Kiwi brand items and found this one of the better made one's i seen they had the one with the legs on them but boy they were small.
and also Thai garnish knife and hand made knife from the 1940's.
http://limepic.com/img/2012/06/04/C4QXt.jpg

http://limepic.com/img/2012/06/04/YtoGL.jpg

steeley
06-23-2012, 01:31 AM
No one ,it's a kiwi coconut grater

Crothcipt
06-23-2012, 01:59 AM
that is cool. Never seen one. You always come up with some cool stuff

chinacats
06-23-2012, 02:07 AM
that is cool. Never seen one. You always come up with some cool stuff

+1 thanks steeley

steeley
06-23-2012, 02:08 AM
They had ones with legs on them like a stool but it was a little thing
not bad for $3 they had alot of kiwi brand stuff.

Jim
09-27-2012, 04:03 PM
A new black walnut 12 X 12 cutting board came today from a freind-


http://badgerandblade.com/gallery/displayimage.php?imageid=37999 (http://badgerandblade.com/gallery/showimage.php?i=37999)


and a Knife from a couple weeks ago.


http://badgerandblade.com/gallery/displayimage.php?imageid=37983 (http://badgerandblade.com/gallery/showimage.php?i=37983)

AFKitchenknivesguy
12-10-2012, 08:20 PM
I've gotten a few cool kitchen stuff lately, but here is my new vac sealer, and I couldn't resist getting a MAPP torch today with a promise of a big hot flame. Makes searing much easier and quicker.

http://i559.photobucket.com/albums/ss35/jherm77/IPhone4001.jpg

http://i559.photobucket.com/albums/ss35/jherm77/IPhone4002.jpg

http://i559.photobucket.com/albums/ss35/jherm77/torch002.jpg

Lefty
12-10-2012, 11:45 PM
Here's mine. I planned on fixing this up and letting you guys at it, but the dings, scratches, etc just give it character. I'm going to clean it up a bit and I think it's gong to stay with me. The KS is a wonderful knife!

This pic kinda displays the feel of the whole knife. Rough, used, not perfect, but damn pretty in its own right and man does it do the job!

http://i1209.photobucket.com/albums/cc399/Lefty-T/2FB04314-8CB6-4273-AA56-6477E36F88AD-6690-000005597CE58E1D.jpg

WildBoar
12-11-2012, 12:10 AM
I've gotten a few cool kitchen stuff lately, but here is my new vac sealer, and I couldn't resist getting a MAPP torch today with a promise of a big hot flame. Makes searing much easier and quicker.


http://i559.photobucket.com/albums/ss35/jherm77/torch002.jpggreat choice -- it's the perfect torch for the kitchen. And it doubles for soldering copper plumbing lines. Multi-tasker! (oh, and it lights candles and charcoal grills, too!)

quantumcloud509
12-15-2012, 03:41 PM
1210612105

Picked up a nice walnut Boos Block for $71 off the 'bay. Brand new, small factory defect as shown in photo. Now gotta get some mineral oil on it to prep it.

Mike9
12-15-2012, 06:00 PM
I scored this a couple weeks ago - I have some geese in the freezer.

http://ecx.images-amazon.com/images/I/41ugj9vfGLL.jpg

apicius9
12-15-2012, 06:27 PM
... I couldn't resist getting a MAPP torch today with a promise of a big hot flame. Makes searing much easier and quicker.



Dang, I should just have waited to see what you get. ;) I picked up a cheap Butane one because all the others I saw were propane (which is not recommended, I understand). Yours looks much more badass and powerful and I could have gotten it at Lowe's (as I found out when I searched for it just now). Sealer looks great also but is out of my price range right now.

Stefan

AFKitchenknivesguy
12-15-2012, 08:24 PM
The torch was about $50, $45 with my mil discount. Worth it I think, and my creme brulee will be much quicker as well.

Johnny.B.Good
12-16-2012, 04:36 AM
I've been sitting on a gift certificate to Williams-Sonoma since last June, and decided to put it towards my first enameled cast iron (25% off all cookware at WS until tomorrow night at midnight). After a fair amount of research, I decided on two Staub pieces: a round 7-Qt, and a round 2.75-Qt.

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Kitchen%20Gear/Staub_Cocotte_zpscc48cc3c.jpg

AFKitchenknivesguy
12-16-2012, 04:48 AM
Awesome choice!

Johnny.B.Good
12-16-2012, 04:58 AM
Awesome choice!

Glad you think so! I thought about posting here for advice on size/shape/brand (the Staub vs. Le Creuset question), but read a great deal on a few cookware forums and ended up just going with what I liked the looks of the most (the deep blue Staub). I have been in the mood for stew making since the weather here finally turned, and also want to try the famous "no-knead bread" recipe, which calls for a dutch oven.

apicius9
12-16-2012, 11:36 AM
Excellent choice, I also make my bread in a Staub Dutch oven, but a smaller one around 5qt. For the 7qt. pot I would recommend 500g AP flour, 500g whole wheat flour (you can replace 150g of that with rye flour for an even heartier taste), a good 2 1/2 teaspoons of salt, a teaspoon of good yeast. Mix that well. Add a good teaspoon of honey to approx. 770g/ml of water, mix well, add to the flour mix and stir with a wooden spoon until it just comes together as a dough. Let it sit for 14-18h at room temperature (well, Hawaiian room temperature ;) ), after that you can keep it in the fridge for another day or two if you don't get to baking right away. I let the dough proof in a transparent plastic tub with a lid. Flour surface and hands, take out the fairly wet dough and fold over onto itself from 4 sides. Cover for 20 minutes. Flour hands again and form a ball by pinching it together on the underside - I just turn it in a circle a few times for that. The underside will later be the top when you transfer it to the pot. Flour a clean towel well on one side, place the dough on it, flour the top of the dough and fold the other side of the towel over it. Let it rise for about 2h. After 1 1/2h or a bit earlier (depends on your oven) turn on the oven to about 500F with the pot and lid in it. When the oven has been at 500F for a moment, take out the pot, carfully take the dough, turn it upside down and plop it in the pot. Shake a bit so it is fairly round - not really necessary, it will straighten itself out anyway, but I still do it... Turn the oven temp down to 435F and bake with the lid on for about 35min plus another 15-20 min without the lid. You will have to play with the water amount to get the hydration right - when it looks juuust a little to wet, it's just right; you may also have to play with the baking times. Internal temperature should be close to 210 when it's done. The honey is optional, I find it rounds it out a little bit and adds a little bit of color. I actually use sugar beet syrup instead of honey. Maybe you could also use molasses, I just don't like the taste lf that and never have it at home. Caveat: I'm not a baker and maybe there are even better ways, but this is how I make mine (with slightly lower amounts) and I love how it comes out - it will be very dense and chewy with a thick crust compared to any American bread I know. If you want it lighter, increase the AP flour ratio and use a little less water.

HTH,

Stefan

Johnny.B.Good
12-16-2012, 01:10 PM
Wow, thanks for all the detailed instructions and advice, Stefan! I won't have time for this until next weekend (start Saturday, finish Sunday), but am looking forward to it. I debated getting the 5.5-Qt. version (as opposed to the 7-Qt., which was the next size up), but the original "no-knead bread" recipe calls for a "6 to 8-Qt. heavy covered pan," and I concluded I would be better off with a little too much room for most recipes than not enough. I'm certain that I will use the smaller 2.75-Qt. size more often (I live alone, and generally only cook for one other person, or a small group of four to six at the most).

daveb
12-17-2012, 12:33 AM
I picked up a 2.75 on the cheap when Staub discontinued Teal. Pilaf machine.

apicius9
12-17-2012, 04:37 AM
I'd love t pick up a larger 9 or 11qt oval Dutch oven at some point. But since I also live by myself and don't cook for an army that often, I kept postponing it. No problem, with the bread recipe, I couldn't sleep and was bored ;) I started increasing the flour amount, in my 5qt I use 750g, so the amount for a larger pot is just an estimate. If you use too little dough in a larger pot, it will just come out flatter.

Stefan

ChiliPepper
12-24-2012, 07:24 PM
Yes! Definitely way to go for a good and crusty homemade bread. My recipe is simpler than Stephan's : I put ,in this order exactly, 310 ml water, 450g of whatever mix of flour you fancy (i use amix of high grade and durum semola), 30g of crumbled fresh yeast, a spoonful of dry yeast, one and half teaspoons salt, a sprinkle of extra virgin olive oil. Put all that in my bread machine just for the kneading but you could follow the "no kneading" system and just quickly mix the whole lot.After that you transfer to a recipient, cover with a towel and leave in the warmest part of your house (I put it on top of my hot water cylinder...) for a good 6 hrs, 4 hours can do if you're in an emergency.flour lightly the bottom of the enameled pot, transfer the mix, dust the top with flour, put the lid on and in the oven (which you had warmed up to its max, whatever that is on your model, mine goes to 260 degrees centigrades). Roughly 30 min with lid on and then 20 min without - or whenever it gets the crust you desire! :)

Kyle
12-25-2012, 03:13 PM
Holy crap, mom got me a Vitamix! :biggrin:

rahimlee54
12-25-2012, 06:57 PM
Christmas haul, now to learn to use it.

https://lh4.googleusercontent.com/-qdFyFyq3kpU/UNomQzVxkuI/AAAAAAAACOE/QmK7OvrCEuk/s1068/IMG_20121225_171022.jpg

Crothcipt
12-25-2012, 07:26 PM
Wow you both got some cool stuff.

mr drinky
12-25-2012, 07:29 PM
Good stuff guys. Last year I got a Vitamix and this year a pressure cooker. Next year I am aiming for a sous vide set up.

k.

quantumcloud509
12-25-2012, 07:43 PM
Messermeister 7" Cleaver, Beston 500, Bester 1200, Rika 5k, 240 Takeda Guyoto.

AFKitchenknivesguy
12-25-2012, 08:31 PM
Christmas haul, now to learn to use it.

https://lh4.googleusercontent.com/-qdFyFyq3kpU/UNomQzVxkuI/AAAAAAAACOE/QmK7OvrCEuk/s1068/IMG_20121225_171022.jpg

Sweet! I want those two cookbooks.

DeepCSweede
12-26-2012, 01:17 PM
The torch was about $50, $45 with my mil discount. Worth it I think, and my creme brulee will be much quicker as well.

I have had one of these in my kitchen for about 3 years. My wife hates seeing it because I generally keep in on top of the fridge. She talked my mother in law into getting us a creme brulee kit from WS - Needless to say I will continue to use my torch and the WS torch will be kept in the box. They are awesome for creme brulee. Good score.

bear1889
12-26-2012, 02:11 PM
My christmas gift to myself.......

http://i1276.photobucket.com/albums/y473/Bear1889/DSCN0804_zps1afdfdd9.jpg

Ealy Paring Knife and then a 240MM Gyuto

bieniek
12-26-2012, 03:23 PM
Christmas haul, now to learn to use it.

https://lh4.googleusercontent.com/-qdFyFyq3kpU/UNomQzVxkuI/AAAAAAAACOE/QmK7OvrCEuk/s1068/IMG_20121225_171022.jpg

Boss bought just about the same submarine.
Hope the noise wont make you crazy at some point ;)

AFKitchenknivesguy
01-04-2013, 12:20 AM
great choice -- it's the perfect torch for the kitchen. And it doubles for soldering copper plumbing lines. Multi-tasker! (oh, and it lights candles and charcoal grills, too!)

Holy mother of God, this thing is amazing!! It usually takes me 10-15 tedious minutes to sear a whole roast after sous vide, this took me less than a minute! This thing is aaaaawsome.

Duckfat
01-04-2013, 07:35 AM
The other thing those torches are killer for is cleaning the hair off venison etc if you hunt and hang your own meat. I peel, hang and air dry the whole carcus. No matter how clean I work there's always some hair stuck on the beast. Just kissing the exterior of the flesh with the torch burns off any remaining hair before I start to process. I still peel the entire exterior of the flesh just like you would on any dry aged meat but it's nice not to bring any hair in your butchering area.
Creme brulee is a snap as well.

ptolemy
02-07-2013, 09:22 PM
Just got this from a famous ebay seller.
I cut 3 onions and it immediately got the patina.

I like it

http://i.imgur.com/ZEYB9zF.jpg

chinacats
02-07-2013, 10:43 PM
Just got this from a famous ebay seller.
I cut 3 onions and it immediately got the patina.

I like it

http://i.imgur.com/ZEYB9zF.jpg


Kurouchi finish looks similar to v2 Kochi I had. Looks nice, what is it?

ptolemy
02-08-2013, 12:10 AM
Kurouchi finish looks similar to v2 Kochi I had. Looks nice, what is it?

that's the famous one from 330mate

Mike9
02-08-2013, 12:26 AM
Ah yes - a Yamawaku Gyuto in V2. I have one and it's a decent knife - eased spine and choil on mine and no over grinds. It takes and holds a great edge especially after a little thinning. I'm tempted to get a 240 or 270 someday. I lent it to a friend who was skeptical, but I notice he hasn't returned it yet either - :eyebrow:

franzb69
02-08-2013, 01:08 AM
got my eyes on those as well. lol.

DeepCSweede
02-08-2013, 01:04 PM
The other thing those torches are killer for is cleaning the hair off venison etc if you hunt and hang your own meat. I peel, hang and air dry the whole carcus. No matter how clean I work there's always some hair stuck on the beast. Just kissing the exterior of the flesh with the torch burns off any remaining hair before I start to process. I still peel the entire exterior of the flesh just like you would on any dry aged meat but it's nice not to bring any hair in your butchering area.
Creme brulee is a snap as well.

We give our ducks a quick lite run over after plucking feathers to get all of the fuzz off the skin. Works fantastic just don't stay in one place for too long.

AFKitchenknivesguy
02-08-2013, 04:52 PM
Just picked this up:

http://www.restaurantsource.com/berkel-slicers-and-mixers--restaurant-equipment/food-prep-equip/slicers/ProdDesc-823E-612.aspx

stereo.pete
02-09-2013, 12:34 PM
Just picked this up:

http://www.restaurantsource.com/berkel-slicers-and-mixers--restaurant-equipment/food-prep-equip/slicers/ProdDesc-823E-612.aspx

Oh yeah, have fun with that Jason.

AFKitchenknivesguy
02-09-2013, 12:49 PM
I have about 10 lbs of bacon to slice when it gets in. Haven't quite figured out where to put it...

Basecadet
02-09-2013, 01:17 PM
I got one of these as a wedding present. Friend thought that since I was curing my own meats that I needed a deli slicer. My wife wasn't as impressed with his choice of wedding gift as we live in a condo and space is a premium. I keep it in my locker and bring it up 2 times a year to slice up my slabs of bacon after they are out of the smoker.

Duckfat
02-10-2013, 08:53 AM
Just picked this up:

http://www.restaurantsource.com/berkel-slicers-and-mixers--restaurant-equipment/food-prep-equip/slicers/ProdDesc-823E-612.aspx


Nice Score! I've wanted one at home for many moons. In the last month I've bought a bunch of copper pots, Mauviel, Falk and Mazzetti.

AFKitchenknivesguy
02-10-2013, 04:09 PM
I went to Cripple Creek this weekend for the ice sculpture display. While warming up in a casino, I decided to drop $20 in for the hell of it. This more than paid for it, after the fact:

http://i559.photobucket.com/albums/ss35/jherm77/photo-1_zps57daced1.jpg

steeley
02-10-2013, 11:32 PM
Very nice Jason.
Every time I drive through Vegas I just throw $200 out the window and call it a day
Saves a lot of time.

Jmadams13
02-11-2013, 12:27 AM
Nothing really special to some, but extremely special to me. I picked up a near mint first edition of "Beard on Bread" from a local book collector/seller today. Been looking for a first edition in good condition for almost 10 years. Was my first bread book, and one of the beginning reasons I became a baker.

Chuckles
02-12-2013, 12:14 AM
Just got a new (used) meat grinder today. It grinds and mixes, you can kinda see the mixing parts in the second photo. This is going to save a ton of time! Got it in package deal with a Hobart slicer that was needed for the other store.

Jmadams13
02-12-2013, 01:03 AM
Nice score

slowtyper
02-12-2013, 12:58 PM
I've gotten a few cool kitchen stuff lately, but here is my new vac sealer, and I couldn't resist getting a MAPP torch today with a promise of a big hot flame. Makes searing much easier and quicker.

http://i559.photobucket.com/albums/ss35/jherm77/IPhone4002.jpg
Thats a lot of measuring cups!

AFKitchenknivesguy
02-12-2013, 07:11 PM
Thats a lot of measuring cups!

Ha! I would always run out and have to clean during big cooking days. Don't have that problem anymore ;)

HHH Knives
02-14-2013, 10:50 PM
Hello guys! I just scored a new coffee roaster!! and a Burr Grinder.

After trying some fresh roasted coffee for myself. Im HOOKED!!

stereo.pete
02-14-2013, 11:04 PM
Beautiful beans.

AFKitchenknivesguy
02-15-2013, 02:08 AM
Congrats brother! They look pretty burnt though.