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I bought the Sharpal 325/1200 diamond plate recently. I have to say that I'm impressed. It cuts very fast. Makes absolutely short work of SLD, SG2, and HAP40, and I effortlessly get to shaving sharp in about three minutes flat. Follow up with a green compound strop (rough side) and a black...

I just stumbled across this at a shop and decided to grab a kilo: The protein content is 21.8%, which is almost twice that of a normal bread flour. I'll make some bread with this. No idea how that will pan out. I assume that the extra protein comes from added gluten. The bread may well...

Someone finally made a decent recipe video for this. BTW, this is an enjoyable channel. This episode is my all-time favourite:

Just pulled a bunch of habanero chilies off the bush. That's the second lot I've harvested, and there is more to come. About to make a bunch of hot sauce :)

A friend of mine has a Kaeru gyuto with Hitachi SLD blade. Not a knife enthusiast, just passionate cook. He is not interested in learning how to sharpen on bench stones. I'm looking for alternatives that don't suck completely. Under consideration: Soft Arkansas pocket stone Ceramic honing rod...

For Christmas, I want to give a present to someone who likes good bourbon. I know next to nothing about bourbon, so I'd be grateful for some advice. I found this list on the web, which supposedly has some of the best. I have no idea which one of these (if any) I should choose. If you know of...

Chickpea and tuna salad Makes 2 generous servings or 4–5 sides. Served here with homemade Hummus. Ingredients: 240 g cooked chickpeas. It is best to cook them from 150 g dried chickpeas, or use a 400 g can. 185 g canned tuna in oil 2 eggs 50 g red onion, finely sliced ½ medium green...

I picked up an orchid on a whim the other day while grocery shopping. They had it on special ($25 instead of $65). It's gracing our kitchen now.

Soljanka (or solyanka) is originally from Russia and the Ukraine. It is reminiscent of goulash soup, but is made with smoked and cured meats, with added lacto-fermented gherkins to give it a slightly sour note. There are many variations of this dish. This version was very popular in the former...

Apparently, the Italians (and along with them, everyone else) have been wasting lots of energy… Italy’s pasta row: A scientist on how to cook spaghetti properly and save money

I stumbled across this pretty much by accident. It is more than remarkable.

This recipe shows you how to make your own smoked and cooked ham. You can use pretty much any cut of mostly lean pork without too much fat and a fair amount of large muscle, such as leg of ham, shoulder, neck, or loin. The glaze is (of course) optional, and the spices can be varied to taste...

I thought it might be nice if people posted pics of some special places they've been to. This is the Bay of Fires, Tasmania. The orange colour on the rocks is a particular lichen. Yes, the sand and the ocean really are that colour…

This is probably the easiest charcuterie to make at home. Essentially no equipment needed, and the total preparation effort is about 20 minutes. This is a Spanish cured and dried meat, similar in texture to various raw hams, such as prosciutto, but much easier and quicker to make, and more...

This bread makes for a nice change from the standard fare. It's hearty, and the onion flavour comes through in a good way, both sweet and slightly oniony, without being overpowering. Most excellent with cold cuts or cheese! Ingredients This bread uses a preferment, a levain, and a soaker. These...

That's the sort of thing that happens here all the time… https://www.abc.net.au/news/2021-11-08/kangaroo-becomes-stuck-on-roof-in-mount-isa-queensland/100604582

Just stumbled across this. Scroll to 5:45

This pork loin is somewhat similar to Canadian bacon, but with a lot more flavour, and much juicier. Perfect on any charcuterie platter, or fry some to go with your eggs for breakfast. Ingredients: You need a pork loin, nicely trimmed with very little fat remaining on the meat. This one ended...