<![CDATA[Kitchen Knife Forums - Whats Cooking? Food, Drink, & Gear]]> http://www.kitchenknifeforums.com/ en Wed, 22 May 2013 04:33:53 GMT vBulletin 60 http://www.kitchenknifeforums.com/images/misc/rss.png <![CDATA[Kitchen Knife Forums - Whats Cooking? Food, Drink, & Gear]]> http://www.kitchenknifeforums.com/ Mahi http://www.kitchenknifeforums.com/showthread.php/12361-Mahi?goto=newpost Mon, 20 May 2013 20:12:28 GMT Was given two nice fresh mahi filets today, and want to do something with them for dinner. Need suggestions. Was thinking some kind of curry, but... Was given two nice fresh mahi filets today, and want to do something with them for dinner. Need suggestions. Was thinking some kind of curry, but not sure. Ideas? ]]> Jmadams13 http://www.kitchenknifeforums.com/showthread.php/12361-Mahi Cuban pork shoulder, with Indian spices.... http://www.kitchenknifeforums.com/showthread.php/12351-Cuban-pork-shoulder-with-Indian-spices?goto=newpost Mon, 20 May 2013 03:53:21 GMT Spice Mix for rub, coriander, cumin, cloves, mace, green cardamom: Image: http://farm6.staticflickr.com/5447/8755360843_8633cf626f.jpg Completed... Spice Mix for rub, coriander, cumin, cloves, mace, green cardamom:


Completed rub: spice mix plus 2 heads garlic, olive oil, vinegar, dried oregano, salt, pepper, orange juice:


Rub applied to scored picnic shoulder:


Shoulder in smoker, getting hit with a bit of hickory smoke, gorgeous Arkansas summer day...hot, sunny, lovely:


After about 3 hours in the smoker:


Avocado and Jalepeno mousse...copying something I've seen at a few ethnic Mexican joints...pleased with this for a first attempt, esp w/o any recipe for a guide:


My trusty SIH helping with prep here...julieened radishes from my farm share program:


Shoulder diced for service:


Dinner is served!
]]> Zwiefel http://www.kitchenknifeforums.com/showthread.php/12351-Cuban-pork-shoulder-with-Indian-spices how much salt in your brine-pork??? http://www.kitchenknifeforums.com/showthread.php/12342-how-much-salt-in-your-brine-pork?goto=newpost Sun, 19 May 2013 17:23:33 GMT hey guys i wanna brine a small piece of pork loin to cook tomorrow....so itll be in the brine for say ten or twelve hours....how much salt/sugar do i... hey guys i wanna brine a small piece of pork loin to cook tomorrow....so itll be in the brine for say ten or twelve hours....how much salt/sugar do i need per cup of water?......any ideas.....ryan ]]> sudsy9977 http://www.kitchenknifeforums.com/showthread.php/12342-how-much-salt-in-your-brine-pork Does food slide less on a wood board than plastic cutting boards? http://www.kitchenknifeforums.com/showthread.php/12327-Does-food-slide-less-on-a-wood-board-than-plastic-cutting-boards?goto=newpost Sat, 18 May 2013 17:19:40 GMT I have trouble slicing onion sideways like in all the vid's because it seems to slide on our plastic cutting boards. The knife is a Tojiro DP 180mm Gyuto, and does seem to bind a little. Is it my technique? ]]> GeneH http://www.kitchenknifeforums.com/showthread.php/12327-Does-food-slide-less-on-a-wood-board-than-plastic-cutting-boards Break resistant wine glasses? http://www.kitchenknifeforums.com/showthread.php/12293-Break-resistant-wine-glasses?goto=newpost Fri, 17 May 2013 12:04:26 GMT It seems every break resistant wine glass on line has at least a few people complaining how easily they break. Any recommendations for something... It seems every break resistant wine glass on line has at least a few people complaining how easily they break.

Any recommendations for something nice looking, large approx 20 oz. and affordable? The Ion Strong at Korin is way outta my league. http://korin.com/Ion-Strong_setsof6 ]]> mano http://www.kitchenknifeforums.com/showthread.php/12293-Break-resistant-wine-glasses Roasting a whole chicken?? http://www.kitchenknifeforums.com/showthread.php/12281-Roasting-a-whole-chicken?goto=newpost Thu, 16 May 2013 15:10:19 GMT Hi guys, I've been pondering the pros and cons of these methods of roasting a whole bird and would appreciate some insight here. Unfortunately, very few restaurants actually do a whole roast bird now.

So here are the few methods that interest me the most and if you have a better way, please share!

1. Thomas Keller, 450 deg preheated oven, dry, no stuffing, trussed, untouched.
2. Joel Robuchon, 400-410 deg cold oven, buttered, no stuffing, trussed, rotated.
3. Heston's, brined, stuffed w/ lemon n thyme, smothered in butter, untrussed, double roasted (195 till internal temp 140, then rested and returned to max heated oven to brown).

So far I've been following Chef Keller's recipe as it had always worked for me and it was the simplest in execution. ]]> MadMel http://www.kitchenknifeforums.com/showthread.php/12281-Roasting-a-whole-chicken Garden Herb Steak with Garlic and Lemon http://www.kitchenknifeforums.com/showthread.php/12269-Garden-Herb-Steak-with-Garlic-and-Lemon?goto=newpost Wed, 15 May 2013 22:32:21 GMT My Herb garden that I fixed up last year is doing great, so I decided to do a Garden Herb Steak with Garlic and Lemon. The lemon was a last minute... My Herb garden that I fixed up last year is doing great, so I decided to do a Garden Herb Steak with Garlic and Lemon.
The lemon was a last minute add, when I was at the Austin Food & Wine Fest a couple of weeks ago, Tim Love added some lemon to one of his steaks in his demo.

Here are some pics.
























The steak was on sale for $9 which I split with my wife.

Here is a link to more pictures and the recipe.
http://www.dfw.com/2013/05/15/794215...erb-steak.html ]]> sw2geeks http://www.kitchenknifeforums.com/showthread.php/12269-Garden-Herb-Steak-with-Garlic-and-Lemon <![CDATA[Tonight's party]]> http://www.kitchenknifeforums.com/showthread.php/12260-Tonight-s-party?goto=newpost Wed, 15 May 2013 04:17:21 GMT So here is some pics from a party that I help do tonight. Sorry for the crappy pics So here is some pics from a party that I help do tonight. Sorry for the crappy pics
Attached Thumbnails
Click image for larger version Name: image.jpg‎ Views: N/A Size: 146.7 KB ID: 15283   Click image for larger version Name: image.jpg‎ Views: N/A Size: 87.0 KB ID: 15282  

Click image for larger version Name: image.jpg‎ Views: N/A Size: 107.8 KB ID: 15279   Click image for larger version Name: image.jpg‎ Views: N/A Size: 93.4 KB ID: 15280  

Click image for larger version Name: image.jpg‎ Views: N/A Size: 95.6 KB ID: 15281   Click image for larger version Name: image.jpg‎ Views: N/A Size: 97.5 KB ID: 15284  

Click image for larger version Name: image.jpg‎ Views: N/A Size: 143.5 KB ID: 15285  
]]> azchef http://www.kitchenknifeforums.com/showthread.php/12260-Tonight-s-party $1.29/lb (sometimes free) salmon. http://www.kitchenknifeforums.com/showthread.php/12255-1-29-lb-(sometimes-free)-salmon?goto=newpost Wed, 15 May 2013 00:27:46 GMT these are older pics, but i made this for my mother in law this past mother's day. i get this for $1.29 at the local fish market, or asian grocery store. the monger guy told me most folks that buy it use it for crab bait. my MIL and wife love salmon "bits"..ok, the head. i watched them pay $20 for a tiny grilled salmon head at a sushi joint once..and right then and there, i told them i would make it for them. $20??!!

i marinate the heads in soy sauce, minced ginger, green onions..and cheap Sake. i add a tiny bit of sugar to aide in carmelization. then i build a big fire with a cool pocket just in case things go hot too fast. add some apple wood chunks from my buddies orchard..and bammo!! my MIL loves me. hahah. it is a tad too rich for me. i made lamb kabobs, grilled chicken wings, and grilled shrimp for the less adventerous lunch guest. i have friends that would vapor lock at the table. "no food with eyes please"

here are the pics. this is our wild side :D

]]> boomchakabowwow http://www.kitchenknifeforums.com/showthread.php/12255-1-29-lb-(sometimes-free)-salmon What do I need to look for in a vintage meat grinder? http://www.kitchenknifeforums.com/showthread.php/12249-What-do-I-need-to-look-for-in-a-vintage-meat-grinder?goto=newpost Tue, 14 May 2013 20:44:33 GMT Been wanting to get one of these for a while. Finally did an eBay search today and came across a bunch of old Enterprise/Chop Rite grinders for... Been wanting to get one of these for a while. Finally did an eBay search today and came across a bunch of old Enterprise/Chop Rite grinders for pretty good prices. I'm thinking of picking up something on the small side like a #5, #10, or #12. Is there anything in particular I should be looking for/aware of in these listings?

I know that Chop Rite still sells replacement parts, so I'd be ok with getting some of those, but I wanted to know if anything immediately rules a grinder out as good to buy. ]]> heirkb http://www.kitchenknifeforums.com/showthread.php/12249-What-do-I-need-to-look-for-in-a-vintage-meat-grinder Mezcal yunkies anyone? http://www.kitchenknifeforums.com/showthread.php/12240-Mezcal-yunkies-anyone?goto=newpost Tue, 14 May 2013 01:40:34 GMT Just curious if we have anyone here who enjoys the often mis-understood cousin of Tequila and what are your thoughts on this.

It's one of those drinks that very few of my guests enjoy neat, some say they do, but you can tell otherwise by the wrinkles on their faces and how they prickle up...

Lots to read and learn on this fine liquor, but as some of you may know there is a fairly big difference from the very good ones to the bad ones, not really a happy medium, IMO. Although now with a much more commercial base they are making them more... "friendly"? - And as it moves from an artisan small batch production into commercial grade over the last 5 years, I'm glad it's getting the recognition it deserves, although I do worry if this will change Mezcal to please, instead of holding on to it's very raw nature forcing us to really adapt to what it really is.

Personally, having grown around it, I find it complex, deeply intriguing, and extremely personal... And it continues to pleasantly shock me. Like the concrete, lime stone, honey, pepper scent it can impart - yes, concrete...

Here are some pics of a recent haul from last trip to Oaxaca - these are probably some of the best I've had recently
Attached Thumbnails
Click image for larger version Name: P1000093.jpg‎ Views: N/A Size: 9.6 KB ID: 15238   Click image for larger version Name: P1000092.jpg‎ Views: N/A Size: 9.3 KB ID: 15237  

]]> Anton http://www.kitchenknifeforums.com/showthread.php/12240-Mezcal-yunkies-anyone Helpful Foodie Forums for home hacks...er cooks? http://www.kitchenknifeforums.com/showthread.php/12233-Helpful-Foodie-Forums-for-home-hacks-er-cooks?goto=newpost Mon, 13 May 2013 10:05:31 GMT My wife doesn't cook much anymore, so it's up for me to get healthy food back into the house. I'm looking for meals for 1 or 2 that are quick to prep, minimum baking time, and would like to start with a core set of fresh ingredients / spices that are readily available in the northern states (MN). One special consideration is finding foods my wife can eat because she has had stomach surgery a few years ago. I work full time so do not have a lot of prep time, nor do we eat much at once sitting - but leftovers for work the next day would be a huge bonus. My wife is a great asset to helping me, but she won't be the primary cook, or dishwasher hence minimal stuff to wash up after I'm done.


Lastly, I prefer lots of chopping and cutting (why else would I be on KKF?) and hate micro-measuring ingredients. I want to move more to vegetarian or at least minimal meat (and I love meat!) for most dishes primarily so it's easier to keep the weight off when I'm not active all winter.


Can you folks drop some links to you favorite foodie sited and forums? ]]> GeneH http://www.kitchenknifeforums.com/showthread.php/12233-Helpful-Foodie-Forums-for-home-hacks-er-cooks The importance of resting meat http://www.kitchenknifeforums.com/showthread.php/12223-The-importance-of-resting-meat?goto=newpost Sun, 12 May 2013 23:21:08 GMT I took a really nice 3lb. piece of Australian grass fed boneless rib eye out of the freezer the other day and thought I'd grill some steaks for Mother's day.

The steaks (sliced from the loin and trimmed of excess fat and tissue) -


Three of them sliced after resting (much more med/rare than the crappy CFL lighting shows) -


All that's left on the cutting surface - (un-retouched photo) -


This was excellent quality beef and very juicy - hence the topic. ]]> Mike9 http://www.kitchenknifeforums.com/showthread.php/12223-The-importance-of-resting-meat Fine China Lovers? http://www.kitchenknifeforums.com/showthread.php/12183-Fine-China-Lovers?goto=newpost Fri, 10 May 2013 15:17:12 GMT It has been established that vast majority (if not all) people here love kitchen knives, but what about other things that make dining (at home)... It has been established that vast majority (if not all) people here love kitchen knives, but what about other things that make dining (at home) experience great, like fine china? Just curious.

I myself love plain white bone china tableware from the makers like Wedgewood or Steelite. I admit, most of my tableware is Syracuse china brand purchases at surplus restaurant supplies in NYC, but I would like to upgrade at some point to the likes of Wedgewood or Steelite. The quality and the feel is pretty significant (have a few pieces of Wedgewood on hand).

Are there US brands that are in the same class as the above mentioned UK brands?

M ]]> Marko Tsourkan http://www.kitchenknifeforums.com/showthread.php/12183-Fine-China-Lovers One Recipe. Only one. And you vouch for it. http://www.kitchenknifeforums.com/showthread.php/12156-One-Recipe-Only-one-And-you-vouch-for-it?goto=newpost Thu, 09 May 2013 03:15:36 GMT We all have certain 'recipes' that produce our go-to meals: those dishes that we make when we want a sure bet for guests or when we just want something easy, tasty, and amazing for ourselves. These are the meals you try to feed others and want to pass down to your kids.

I don't care if you created the recipe on your own, your grandmother handed it down to you, you picked it up at your restaurant, or got it from some cookbook or magazine. It's just about good food.

Post one recipe that you will 100% vouch for as being amazing -- this is your time to evangelize. And yes, I know that we all have many good dishes to share, but you need to self edit here: ONLY ONE. Please take a photo of the recipe page, give a link, or provide some cooking instructions. And maybe tell us what is so good about it. I'll post my contribution in a day or two.

We have a lot of amazing members here, and I know we make a lot of great food.

k. ]]> mr drinky http://www.kitchenknifeforums.com/showthread.php/12156-One-Recipe-Only-one-And-you-vouch-for-it