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Type: Posts; User: Dieter01

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  1. Replies
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    Randy, If you like a more clean cup you should...

    Randy, If you like a more clean cup you should also consider a Hario V60 (or similar). Great coffee!
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    Deep-Fried, Sous-Vide, 36-Hour, All-Belly...

    Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta.
    http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html

    AWESOME!
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    Great to see other people roasting in here as...

    Great to see other people roasting in here as well :-)

    Randy, did you like the result? Looks like quite a dark roast by the oily sheen.
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    Sticky: Update?

    Update?
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    Wow those look great! Couldn't help myself after...

    Wow those look great! Couldn't help myself after seeing this thread so bought myself a 9lb pork neck today (with bones). I've always liked this piece of meat but I've never put it in brine before, I...
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    The first picture is compared to my Sakai Yusuke...

    The first picture is compared to my Sakai Yusuke (extra thin version).

    I tried to estimate the angle that the guyto was sharpened to using an Edge Pro. You can probably make out a small mark...
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    NKD - 3 x Heiji

    240mm guyto (semi stainless)
    270mm Suji (semi stainless)
    180mm Deba (carbon)
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    Thanks for all the feedback. Ordered several of...

    Thanks for all the feedback. Ordered several of the books suggested last night. Wanted to add a few more (Pepin's Complete Techniques, Notes from a kitchen etc) but they were sold out - will get them...
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    Hmmm.... You could tell me more but then you...

    Hmmm.... You could tell me more but then you would have to kill me, right?
  10. Thread: Duck confit

    by Dieter01
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    1,203

    Looking forward to hearing your results! I only...

    Looking forward to hearing your results! I only have Kellers French Laundry book but couldn't find a duck confit recipe in there. What are his main points that have not been mentioned here so far?...
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    Thanks again! I have Larousse Gastronomique and...

    Thanks again! I have Larousse Gastronomique and actually pull it out quite frequently. I also have the Peterson sauce book and like it a lot to. Will check out those other two mentions...
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    Cool, thanks. I looked it up and from the reviews...

    Cool, thanks. I looked it up and from the reviews I found it sounds like it is more about the chefs and their culinary journey - like a 10 person biography. That would be good reading as well but at...
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    cookbook without a recipe?

    I have a book by a Norwegian cook named Andreas Viestad. It's called "How to boil water" and I think its brilliant. In the book he spends most of the time discussing why and how certain techniques...
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    I put in an order for 100 rare earth magnets on...

    I put in an order for 100 rare earth magnets on dealextreme a week ago. Once I am back from vacation I will try to make my own version of a magblock. Hope it turns out ok...
  15. Thread: Duck confit

    by Dieter01
    Replies
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    1,203

    Duck confit

    I had my first go at making duck confit the other day. I made duck fat a day in advance, turned out pretty good. For the confit I covered the duck legs with salt and placed them in the fridge...
  16. I live in Norway so havnt tried them but red bird...

    I live in Norway so havnt tried them but red bird generally get rave reviews. Isn't it possible to get a pound of one and maybe a bit more of the other? Then you can try them both and see which one...
  17. Thread: shrinkage

    by Dieter01
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    That works. When i went above either the file...

    That works. When i went above either the file size (kB's) or size (pixels) specified in the attachment manager the picture is reduced to a 5kB thumbnail. .jpeg files can be much larger than .jpg.
    ...
  18. Thread: shrinkage

    by Dieter01
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    Testing....

    Testing....
  19. Thread: shrinkage

    by Dieter01
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    3,159

    This forum has so much going for it, everything...

    This forum has so much going for it, everything is in place. I hate using external sites for uploading pictures though. Why not make it available here? Most places put a restriction on pixles and...
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    I picked up 3 new knives from Heiji today...

    I picked up 3 new knives from Heiji today (wowowow etc. Will post some first thoughts with pictures after i have had a chance to use them more, going on vacation Wednesday for a few weeks)

    Here is...
  21. Thread: making stock

    by Dieter01
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    making stock

    All recipes instruct you to skim off foam while boiling the stock. I have made duck, chicken, calf, beef etc but I hardly ever get much grey/white stuff at the top. Why?
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    So its a Marko 52100 with a shigefusa inspired...

    So its a Marko 52100 with a shigefusa inspired assymetric grind? I first thought it was one Marko and one Shigefusa
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    I understand that this is very cool but not sure...

    I understand that this is very cool but not sure if I understand the rest... So you are handing two knives to different "celebrity" chefs each week and ask them to give their oppinion?
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    I own a few vintage Zassenhaus grinders, the...

    I own a few vintage Zassenhaus grinders, the Zassenhaus knee grinder, the OE PFP and the OE Pharos. I have tried quite a few more because I need to have a non-powered version at work. The Pharos is...
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    I am building a large, wood fired brick/stone...

    I am building a large, wood fired brick/stone oven. Recommended recipes?
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