Recent content by Oshidashi

I thought this was interesting. In Tokyo a few months ago, at a small well known sushi place popular with locals, I was struck by the the degree of patina on the chef's small knife, and by how worn the handle was. Also, in general, yanagis in Japan tended to be shorter than I had expected.

Squid

I have heard (somewhere) that a talented sushi chef can detect through taste or odor whether or not a piece of fish was sliced with a stainless vs a carbon blade, which may impart a metallic taste. It is not clear to me whether it is the metal per se or the patina that supposedly does that...

Sucrose hydrolyses to its components fructose and glucose in the stomach due to stomach acid, and secondarily by sucrase in the small intestine. None gets to the liver.

Maybe the Mercer Renaissance 6 inch chef knife. Relatively cheap, fairly bulletproof. Sharpens easy enough, not bad looking.

Anryu AS 210 gyuto delivered today, from CKTG. Reportedly, the blacksmith now is Anryu's nephew, Ikeda, but Anryu still supervises. Anyway, the knife is flawless on careful exam. Its very first victim was this piece of carrot my wife already had on the board, which was a tremendous pleasure to...

Fresh swordfish with a sauce of butter, shallots, capers, wine, and lime juice.

I think it looks good. A crusty component on meatloaf is for me essential, because the crusty parts are usually the tastiest bits. BTW I usually add some ketchup.

Enchiladas prepared Michoacán style: homemade tortillas doused in guajillo y ancho sauce and lightly fried (still soft) folded over a bit of cheese. Topped with tomatillo salsa, crumbled cojito, Mexican crema. Simple sides of chicken, steamed zucchini, lettuce. Y quedaron bién sabrosas!

1. Made some delicious beef tamales yesterday, classic recipe, so satisfying 2. Fried in my wok some tortilla chips (not shown), and tried out "Fry Away" oil solidifier to dispose of the used Canola oil -- worked great! Just turn off the hob, stir in the powder to the still hot oil, and an hour...

Croque monsieur. With Béchamel, ham, Gruyére. So delicious and so perfect for a Saturday or Sunday lunch.

I've always been a Weber guy, but I've seen the PK. It's heavier gauge, has a more convenient shape, looks better, and will probably last longer (my Webers, here in humid Florida, rust out after a couple of years and have to be replaced). On the other hand, it looks from photos (so I'm not sure...

Thank you. I love to taste or even just see traditional dishes from the Old World. Ahh, time tested perfection! The culinary melting pot that is America typically puts out great volumes of crappy food. A good cook must have respect for and have some knowledge of tradition, in order to put out...

New Orleans shrimp creole

Huevos mexicanos: a simple dish (eggs scrambled with sautéed onions, tomatoes, and fresh green chilis), served with fresh corn tortillas. It's quick (10 minutes) and a deeply flavorful breakfast or anytime snack that should be in everyone's armamentarium. You can also fancy it up with sliced...