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Type: Posts; User: erickso1

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  1. Replies
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    Welcome! Travis is a real nice guy and I look...

    Welcome! Travis is a real nice guy and I look forward to seeing his finished work.
  2. I'm not transitioning to American, I just happen...

    I'm not transitioning to American, I just happen to be starting there.
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    Those are awesome. And while I am disappointed...

    Those are awesome. And while I am disappointed they aren't making then anymore, I understand. Very unique set of knives you have there.
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    Nothing to fancy. Forgecraft chef from Ebay...

    Nothing to fancy.

    Forgecraft chef from Ebay
    Handle from Mark at Burl Source (dyed/stablized Hawaiian mango)
    Refurbed and rehandeled by a local knife maker here in Austin.
    ...
  5. Sticky: Dave that sounds/looks awesome. I've been...

    Dave that sounds/looks awesome. I've been meaning to try goat at some point since it is widely available down here. Add it to the list!

    Dennis, thanks for the tips. I've looked into the carbon...
  6. Sticky: Continuation of the bacon experiment. Cured with...

    Continuation of the bacon experiment. Cured with kosher salt, pink salt, coriander, black pepper, juniper berries and maple syrup. Was in the fridge for 6 days with daily flips. Pulled it out...
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    Central market is a great store. I've found...

    Central market is a great store. I've found their selection of seafood and meats to be awesome (at least at westgate in Austin)

    I've made sushi once from their sushi stash. It was very good...
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    Absolutely fascinating and beautiful work.

    Absolutely fascinating and beautiful work.
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    I need better friends like that. Best I can hope...

    I need better friends like that. Best I can hope for from my friends is sharing a case of Bud with born on date 25 days prior.
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    I have two on order in AEB-L. But the latest...

    I have two on order in AEB-L. But the latest knife I got was made of vintage Hi-Carbon.
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    Just picked this up from the post office. 10"...

    Just picked this up from the post office. 10" forgecraft chef. Going to send it off for rehandling and refurb. No rust that I can see, no pitting. Just some bumps on the spine. Straight as an...
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    Right now I'm exploring bacons, so canadian bacon...

    Right now I'm exploring bacons, so canadian bacon and regular bacon. Going to wrap and freeze a good portion of that. I'm also going to make a garlic confit soon.

    Outside of that it needs to...
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    Sorry, bumping an older thread, but didn't want...

    Sorry, bumping an older thread, but didn't want to see the topic die out completely.

    Must say the Rytek book was the first cooking book I personally ordered. It contained the recipes my Dad...
  14. Sticky: Made no knead bread. This time I let it rise 24...

    Made no knead bread. This time I let it rise 24 hrs, then threw it in the fridge for 5 days. Pulled it and normal procedure after that. Turned out great. Bit more flavor.

    Also, since I post...
  15. Recipe notes, what do you use and how do you keep it organized?

    As I cook more things and begin to explore I find myself saving recipes and adding notes. What do you guys and gals use to store, organize and amend recipes and the like?

    Personally I have...
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    I wasn't, but am now. Thanks for the heads up.

    I wasn't, but am now. Thanks for the heads up.
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    To each his own. Spoon works if the knife isn't...

    To each his own. Spoon works if the knife isn't up your alley.

    I feel my chances of taking a finger off are much greater in dicing the avocado for guacamole then in the act of destoning it. ...
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    Coming from a recently pregnant wife, the...

    Coming from a recently pregnant wife, the important point you want to emphasize here is pasteurized. Even though they appear somewhat runny still, the eggs are pasteurized, thus safe for her to eat...
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    Congrats! Used to hunt as a kid. We used to...

    Congrats! Used to hunt as a kid. We used to make a breakfast and Italian sausage that was a 50/50 blend of venison and pork. Loved that sausage. I can dig them up if you care.
  20. Thread: Knife skills

    by erickso1
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    I knew Salty had one, but didn't know theory did....

    I knew Salty had one, but didn't know theory did. Any help in what it is called on youtube?
  21. Really excited for mine. Something really neat...

    Really excited for mine. Something really neat about these.
  22. Sticky: Made yellow broth and no knead bread. Lightly...

    Made yellow broth and no knead bread. Lightly smoked a pork tenderloin with apple wood. Slice and had on the bread with pickles, tomatoes and a cilantro jalapeno sauce. In full disclosure, I only...
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    Rogue farms honey kolsch. Yellow broth soup, no...

    Rogue farms honey kolsch. Yellow broth soup, no knead bread.
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    Appreciate everyone's input on this. It will be...

    Appreciate everyone's input on this. It will be a thread I reference back on frequently as I slowly add these things to the kitchen. Hopefully it helps others too.
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    Damn Pete that's what I'm talking about! Looks...

    Damn Pete that's what I'm talking about! Looks great.
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