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Fish and chips. Not completely traditional, since the dip is not sauce tatare, but rather (Danish) remoulade, and the mushy peas are not made from marrowfat peas, but ordinary peas (which, in my opinion, taste a whole lot better)

And Denmark too, but that‘s probably not super relevant ;)

I am seriously considering buying the 20 cm saucepan (to replace my IKEA:)). Of course 345 $ is a lot of money, but not more than most of us would happily spend on a good knife. If I know myself, I would probably polish the thing vigorously for about a year and then let it go..:oops::oops::oops:

I am well aware that Alex can be really annoying, but this video is actually worth watching once it gets to the point - fortunately it is not about him forging, but about Soy which makes what seems to be awesome (and really expensive) cookware

Yesterday I made some dal which is in the same ballpark...

Steam ovens are defenitely not gadgets or gizmos. An airfryer could perhaps be characterized as such but a steam oven, no way.

For real? Your fellow aussies must have some kind of serious tasting disorder ;)

Do you put caraway in your Krautsalat? I think it's traditional. Old style Danish kitchen used it lot at, but these days you hardly ever see it - personally I don't miss it at all

Moriah Cowles at Orchard Steel from Vermont I’ve never tried one, but from the looks and the description they seem totally legit. They are, however, not easy to come by, since you need to enter a lottery (which suggests that she is rather successful)

I made this too. Due to the corona situation there were a couple of ingredients I couldn’t get, so I had to substitute the currypaste with a storebought green thai version. Nevertheless, it turned out really good.

Apparently this guy has 2M subscribers, wow, just wow

Okay, let's agree to disagree then ;)

I am a little bit confused by this. If you mean that fresh pasta is always better than dried when fresh pasta is called for, then I agree. But if you mean it as a general rule, I strongly disagree. You cannot make, say aglio e olio with fresh pasta - it simply doesn't come out right

Oyakodon, way better than I ever tought

Exactly, it is a kind of Salisbury steak in a bun

Made this a couple of days ago. It’s a (semi)traditional kind of Danish burger called a bøfsandwich (chopped steak sandwich), often serverede at truck stops. As should be obvious from the photo it is defined by the thick, brown gravy. Other ingredients include three kinds of onion, namely...

Use sharpie and check out this picture (from Jon) as a reference. Seems like your problem is over-rotation and/or not lifting up enough. Oh, and BTW don’t worry too much, I did the exact same thing :rolleyes:

Sorry, if I am deraling this thread, but could you elaborate a litte on that. I have the Kaeru 240 and I like it very much (I also tend to recommend it). I get that profiles are very subjective, what I don’t get, however, is that you dont like “how it sharpens”. What’s wrong with it? I find mine...

Personally I don’t get the idea of a high hardness steak knife, but, hey, each to his own. The ‘weird shape’ you refer to is the traditionel look of a french steak knife, they are not especially hard to sharpen on stones.

Since you are in the EU it would probaly make sense to take a look at Knives and Tools’ Steak knife sets’ page https://www.knivesandtools.com/en/ct/steak-knife-sets.htm?ss_cid=1-1049&ms_fk_knife-edge-type=Plain edge (I’ve filtered out all the serrated options) Lots to choose from, and none of...