Recent content by mgardiner

They were a great Gateway Drug….

My first set of “most used” were the first two I bought: wonderful carbon steel Sabatier: a 10 inch Chefs and a paring knife. Now it is a Yu Kurosawa 240 gyuto and a Meglio paring knife. A couple bunkas sneak in there too.

I have a Serbian cleaver and never use it. The only thing it inspires is me to ask “why?”

Herb Crusted Sockeye Salmon with Rice Pilaf. Not fancy, perhaps, but maybe fine:

Yu Kurosaki Senko Gyuto 240 mm

Also, a friend just got back from Vietnam and brought me these:

Red Boat and Three Crabs. Often, based on the cuisine.

My wife is Polish so we have long done Wigilia on Christmas Eve. The traditional dishes are golumpki and pierogi — stuffed cabbage rolls and dumplings. This year the meat in the cabbage rolls will be blood sausage mixed with a sweet sausage and the dumplings will have a traditional sauerkraut...

Oh snap! No. Really! That ought to be the feedback that fulfills your request: SNAP. There’s a reason Dahlstrong has been nicknamed “Dahlsnap.”

Pan Roasted Duck Breast with White Asparagus, Snow Peas, and Soy, Sake, Mirin and Yuzu Sauce with Sansho Peppercorns

Damn. Wish I'd seen this sooner. If that Mazaki petty falls through let me know.

No. Its the size and shape of the crystals.

I disagree. The dissolvability makes a huge difference between different salts.

Seared Louvar with Tomatoes, Micro Kale and Louvar Fume, Soy, Sake and Mirin Sauce. Thank you Tommy Gomes and Tunaville Market and Grocery. If you have not tasted this fish you do not know how totally delicious it is.