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Type: Posts; User: kielasaurus

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    Anyone else use Culinaryclassics? Made in the US,...

    Anyone else use Culinaryclassics? Made in the US, can be completely custom. Have been really happy with the fit of the pants, and most jackets from them. One jacket was a little big though.
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    Nice, looking good!

    Nice, looking good!
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    Larry- That is essentially the passage I was...

    Larry- That is essentially the passage I was referring to, but is that recipe stripped of everything but the basil and oil not the technique you described in your earlier post? It is what I would...
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    Definitely basil, but to be honest I like where...

    Definitely basil, but to be honest I like where Dardeau's head is at more.

    Maybe grill the watermelon over hard wood first?
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    That sounds about right though for the Tartine...

    That sounds about right though for the Tartine method. I would try preheating 25-50F hotter than the recommended baking temp and then drop it once you put the combo-cooker and dough in. The oven...
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    What about a hotter, harder-hitting preheat with...

    What about a hotter, harder-hitting preheat with a lower normal temp for browning once it's uncovered for that oven spring without overdoing it on the crust?
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    And tbh, I like the offset look of the one that...

    And tbh, I like the offset look of the one that got stuck
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    Ah, yeah I never folded anything into my loaves....

    Ah, yeah I never folded anything into my loaves. Your loaves still look better than mine did!
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    Are you pre-heating the Dutch oven enough? That's...

    Are you pre-heating the Dutch oven enough? That's what kept me from getting a great oven spring at first.
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    Tosho also carries some Konosuke knives as well.

    Tosho also carries some Konosuke knives as well.
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    There is a passage in one of the Marcella Hazan...

    There is a passage in one of the Marcella Hazan books I have on freezing basil that I thought was good advice. When I'm back at home I'll type it up for you.
  12. Thread: Heya

    by kielasaurus
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    Might need a couple more posts, but I'm not 100%....

    Might need a couple more posts, but I'm not 100%. Anyway, welcome to the forum! I'm sure you'll have an answer within a few hours. Good luck!
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    Cool read, thanks

    Cool read, thanks
  14. I'll take the #3000

    I'll take the #3000
  15. I like to use a Suisin IH 210. I'll never go back...

    I like to use a Suisin IH 210. I'll never go back to trying to peeling and segmenting with a petty or paring after trying this knife. It's not too long and not too tall and makes quick work of small...
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    I'm not familiar with the other books that have...

    I'm not familiar with the other books that have been posted, but a friend bought the Shiro book when we ate there a little while back and I liked it quite a bit. Link:...
  17. Thread: hello!

    by kielasaurus
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    Hey everyone! This is awesome. I recognize a lot...

    Hey everyone! This is awesome. I recognize a lot of names here from around the forum and I'm glad I introduced myself. Talk to you all soon!

    And erikz, I've got a full on German name though my...
  18. Thread: hello!

    by kielasaurus
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    Likewise, Chef!

    Likewise, Chef!
  19. Thread: hello!

    by kielasaurus
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    hello!

    Hey all you people, I'm Kiel (it's phonetic). I've been lurking around for a couple of months, learning stuff and checking out all sorts of knives and things. Like ya do. I've decided to become a...
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