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EShin
- Messages
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- Reaction score
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Latest activity Postings About
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Email is sent, I will confirm when we should expect billing -
As many know, I got rid of my entire collection, but I left the best for last. Two unique pieces! Yashamaro Yanagiba Sakimaru Honyaki...
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EShin replied to the thread Nakagawa Recommendation?.There’s quite a lot of knives in blue 2 being made in Sakai, but the more high end knives tend to be in blue 1, especially with Mr...
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Blue 1 done by the best craftsmen in Sakai are so close in heat treatment that it doesn’t matter who the blacksmith was. Yoshikazu...
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EShin reacted to Cliffkol's post in the thread SOLD Nakagawa Gyuto 240mm, Silver3. Reduced to sell Now. with
Like.
Selling for $280. Final price. This sells new $450+. Must sell to make room. Nakagawa Gyuto 240mm, Ginsan Silver3, SS clad, Kasumi... -
EShin reacted to xsmx13's post in the thread WTS Nakagawa x Myojin Damascus B#1 Kiritsuke 232mm x 50mm with Like.
Nakagawa x Myojin Blue #1 Damascus Length: 232mm Height at heel: 50mm Width above spine: 3.1mm, 2.5mm mid, 1.6mm ~1" Weight: 230g Asking...
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EShin reacted to Better call Leo's post in the thread WTS Nenohi Nenox Special Hongasumi Yanagiba 270mm with Like.
I got this knife a year ago from Korin. It's been maintained with care, including sharpening. The original Mongolian wood handle was...
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results....a mixed bag, taste was great but puffiness not what I expected but i am thinking that ambient temperature is the key factor...
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Really love spelt flour for bread. Usually do 50/50 with whole grain spelt and white bread flour.
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so far so good, the slap and fold is easier than I thought, I can already see why my dough was subpar until now (I hope)...not...
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I'm going to do the second stage ferment later tonight, aiming to do a final dough balls tomorrow afternoon...I'm lusting for those...
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EShin replied to the thread Pizza dough, to poolish or not to poolish.Yes, you have it exactly right as far as I understand it. Balancing fermentation and gluten development can be very difficult as protein...
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Don't skimp on the salt! Your crust will be bland. Use the recommended percentage, probably ~2% by weight or a little more. I admit I'm...
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EShin replied to the thread Pizza dough, to poolish or not to poolish.Looking forward to hearing how it went as your recipe is quite a lot different from how I’ve been using poolish. I use it as a starter...
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EShin reacted to mfishsauce's post in the thread SOLD HOLIDAY WEEKEND PRICE DROP - Ashi Ginga Western Coke Handle - 240mm - $205 Shipped with Like.
Third price drop - $225 Shipped
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