Recent content by jackslimpson

Thanks. That's just what I needed. Cheers, Jack

https://www.williams-sonoma.com/products/marble-mortar-and-pestle/?pkey=cmortars-pestles&isx=0.0.985 I've had this one for years. It's great. I'd try to snag it on sale, though. Cheers, Jack

Hey, all. I have a friend in Houston in need of someone to properly sharpen her Japanese knives. (There's a long, not relevant story as to why I am no longer able to assist). She's got a Yoshikane gyuto in SKD-11, a Shiki VG-10 petty, and two small white steel #2 utility knives Any takers...

It's been a while since I've posted or even lurked around here, but I always remember the Cyber Monday sale (and heavily promote it to interested or potentially interested parties). I picked up a Mutsumi Hinoura 240mm Kurouchi gyuto and a Zero Tolerance KVT flipper with a 3.5 inch Elmax...

Great post and pics. What makes the water green in the pictures where they are sharpening on stones? Cheers, Jack

I season the outside of my cast iron pans for this reason, and to make them non-stick for the purpose of using them as a makeshift pannini press. I think Alton Brown had an episode that featured this technique, as well as that dude from Extra Virgin, Gabriele Corcos. It works well. Cheers...

I thought I'd take a moment to massage the network here and ask if any forum members know anyone in Houston, Texas, who either offer sharpening services, or might be willing to teach a few people. I'm just a home cook, and have fair collection of Japanese knives, a Carter, and a few...

I hope I'm not hijacking this thread, but I have a thank you to EE and Daniel as well. I recently bought a Takeo Murata small, wide petty for a friend of mine. EE found a saya for it and cut it down to fit. I cannot thank you all enough. It was recieved with great excitement. Upon...

Takeo Murata, wide petty. Kurouchi finish san mai with an aogami 1 carbon steel core, Rc 64. From Epic Edge. And, that saya was modified by those wonderful people at EE to fit such a small santoku -- for what appears to be only a nominal fee. The grind is great; it's a well made little...

I have a shallow ledge in my pool. I sometimes soak my stones there, and sharpen nearby while standing in the pool. Cheers, Jack

I should try to buy one of these. After all, I have a Springfield Armory Mil-Spec pistol. it shoots pretty sweet. Cheers, Jack

Well, here's what I did. I did not have time to chill the lot and pluck out the congealed fat, so I just took the meat out of the pot when it was about done, put the sauce back on the heat and skimmed as much as I could, as I would a stock. This helped me reduce the sauce as well. Put the...

Damn Takamura Trifecta. Nice. Cheers, Jack

I can't thank you enough about the fat chilling technique. Once done, do you just bring it back to heat slowly? Any wisdom there? Cheers, Jack

I'm making osso buco this weekend for some guests. I've done it before, and it's always pretty good. The recipe or basic structure I use is not unlike what you could google from Mario Batali, Biba Caggiano, Giada, or a few of my Italian language recipes. I have two questions: first, what...