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  1. Oshidashi

    Daily Knife Pics. Any Knife. Join In!

    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.
  2. Oshidashi

    What’s up with blue 1smell

    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...
  3. Oshidashi

    Unpopular opinions

    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.
  4. Oshidashi

    Looking for recommendation for dishwasher-safe 6-7" general purpose knife

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

    Show your newest knife buy

    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...
  6. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

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

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    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.
  8. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    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!
  9. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    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...
  10. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

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

    Which Grill To Buy: PK 300 vs Weber Master Touch?

    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...
  12. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    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...
  13. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    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...
  14. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    And with a package of masa harina at home, you'll never have to go to the store for tortillas.
  15. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    Until recently, I was using store bought corn tortillas, which tend to be tasteless and broken. Using masa harina to make my own tortillas was a revelation. They are easy and simple to make, just masa flour, water and a pinch of salt, and have a wonderful texture and the taste and aroma of fire...
  16. Oshidashi

    name the ONE comfort food for you.

    Without question: a fried oyster (or roast beef w/gravy) poor boy sandwich, dressed, with a cold beer in a frozen glass, at Domilese's tiny restaurant in uptown New Orleans. (I have come pretty close to replicating the roast beef version: thin sliced roast beef from the deli heated up in a...
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