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Made a new video! Wagyu California burrito, wagyu was US grown hybrid and only about $10 for 8 oz. A little thin but still tasty.

Mexican pickled carrots are the best! https://keviniscooking.com/authentic-mexican-pickled-carrots/

https://www.amazon.com/dp/B001TPJ9D4/?ref=idea_lv_dp_ov_d Looking for a cheapish cleaver that's more of a beater, but w/ CCK prices as high as they are, why not go Japanese. Anyone have experience with the linked Sakai Takayuki Inox Cleaver?

Theres... a little bit to explore LOL. Mama Kats has the best diner/breakfast food I've found outside the East Coast, Double Peak is quite a pretty hike, and like all of SD, good Mexican food.

San Marcos/Carlsbad!

Got my three beauts compared here! https://imgur.com/a/Fu8KqAH 165mm Funayuki in White #1 by Jamison Chopp (Muteki line) Have had the Muteki for the longest, a really great knife. Super thin, nimble, and pretty good edge retention. Gets sharp as hell. I could do it all with this knife. The...

Thank you! I totally agree with you on everything, first video was definitely a learning experience. I'm much happier with the second video. Also the 2 steaks in one skillet is totally a bad idea, just thought it would look better on camera. Tough finding a balance of what looks good on camera...

As a zoomer I’m too broke to afford fancy salt: that cash goes to knives LOL. But you’re right, need to up my plating/finishing game. Might go cop some smoked Jacobsens

Just finished another video! French-ish stew. This time using my Shi.han 210mm in A2.

Apologies for the terrible cutting form, was hard to show the camera what I was cutting with a claw grip. Knife is a Sakai Kikumori Hihonkou 270mm

Honestly a Iwatani 35FW or two could handle pretty well. Pretty high heat too

Shi.han 210mm in A2 after a weekish of heavy Christmas cooking.

thank you!

finally made an account after lots of browsing, excited to be a member.