Recent content by Clarence

Thank you for the messages, everyone, but I eventually found my knives on buyee.jp.

Hello daveb, Thanks, my chef said a 210 Deba should be good enough for me (I already have a 150).

Bump for the midweek.

Hello. The kaiseki restaurant I'm joining needs me at the hanaita and so I shall be needing 2 longer blades. I live in Singapore, and I will pay for air shipping. If you are interested in references, I last bought an usuba from Echerub here.

Thanks, Leonard! The knife just arrived, in fact, after 3 months at sea.

Hey, Len, I've sent you a PM asking about the knife you sent.

Pm sent about the nakiri

I'm looking for a budget carbon gyuto with a wa handle below US$250. Any length is fine. Preferably in Australia or South-east Asia so we don't have to put out too much carbon shipping it over to Singapore. Thank you.

Left is Botan. Top Right is Mejiro. Bottom Right is Tenjo.

Thanks to the advice I had good sauerkraut after 8 days in the cabinet!

I used this recipe http://selber-wurst-machen.de/WP/rostbratwurst-gerauchert/ Stuffing the casings with a pastry bag was surprisingly easy. I didn't use a tip. Instead I slid the casing over the inner half of the plastic coupler. but I made the mistake of substituting 250g of belly with...

Cooking with Dog on Youtube is one of the best. https://www.youtube.com/user/cookingwithdog I have some books at home too and an excellent bilingual book I can recommend is this by Kawakami Fumiyo. Plenty of in-depth tips on technique...

Mine is a second hand Toyota IST (probably from 2008. I believe it's marketed as the Scion in some regions) I got from my father. Car prices in Singapore are probably higher than anywhere else in the world. Could buy you a nice house elsewhere. The IST has excellent fuel efficiency and big...

Thanks, Dardeau. I've moved it from the kitchen to what I think is the most dry cabinet in the apartment. Fingers crossed. 2 Days and there's no mold so far.

I'm late for Oktoberfest. I'm mixing some cabbage with salt right now for sauerkraut. Any advice for pickling stuff in tropical climates? Even the coolest cabinets in my house are 31 degrees celsius.