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

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

Caleb Cox

Senior Member
Joined
May 7, 2019
Messages
352
Reaction score
1,009
Location
Danville, VA
Fresh basil tastes like poison to me, just absolute death. Makes me a little sad to miss out, but at least it's not my beloved cilantro!
 

aboynamedsuita

Supporting Member
Joined
Feb 1, 2015
Messages
3,996
Reaction score
993
Location
YWG
B74BF23A-F4F0-4D93-B670-78DF205C17E0.jpeg
5EC05B68-90D6-4CE5-A0AF-38A13EBDC971.jpeg
ABB936C5-FC4B-40A4-BD43-00212623A7AF.jpeg



Burger & Fries 🍔🍟

From the bottom up: kewpie mayo, shredded iceberg lettuce, bacon, garden tomato, homemade garlic dill pickle, red onion, ribeye burger (ground the ribeye “finger meat” instead of using ground beef), aged white cheddar, topped with a sunny side up egg and served on the most basic-est of buns (in my view, the bun should just be a means by which the other ingredients are transported lol). The fries are the triple cooked method.
 

boomchakabowwow

Senior Member
Joined
Feb 1, 2013
Messages
2,568
Reaction score
2,182
Chili Colorado Stew. this usually just has all meat, but I felt some butternut squash would be awesome. added a sweetness. unbelievable how good it came out. perfect with the rainy morning we are experiencing.

starts with a bag of my chili sauce that a make twice a years.
CC stew.jpg
 

HumbleHomeCook

Life Is Punny. :)~
Supporting Member
Joined
Oct 24, 2020
Messages
1,730
Reaction score
2,971
Location
PNW USA
Masakane SK honesuki - High performance at a low price (love this thing).


Hinokuni 180mm Shirogami 1 gyuto - More high performance, low price.



Bacon.



Work In Progress


Mexicanish chicken, beans and rice. Fight night so paper plates and yeah, coulda used some fresh green but didn't have anything.
 

Rotivator

Well-Known Member
Joined
Jul 15, 2021
Messages
56
Reaction score
25
Location
Usa
Masakane SK honesuki - High performance at a low price (love this thing).


Hinokuni 180mm Shirogami 1 gyuto - More high performance, low price.



Bacon.



Work In Progress


Mexicanish chicken, beans and rice. Fight night so paper plates and yeah, coulda used some fresh green but didn't have anything.
Looks good . Fan of Hinokuni as well.
 

DitmasPork

Senior Member
Joined
Aug 21, 2012
Messages
3,007
Reaction score
4,629
Location
BROOKLYN, NY
Friday’s supper party for 20. Totally knackered after shopping, prepping and cooking up a feast for a large group in our apartment. Chuffed that I managed to do everything on the menu! Took me a solid 6 hours in my little kitchen.
Menu: Flavor profiles leaned heavily towards South Asia, Southeast Asia. Meal totally gluten free; only two dairy components (cucumber raita, saffron whipped cream for the dessert); plant based except for sashimi and Vietnamese pork chops—meal had to accommodate dietary restrictions of some guests.
Knives used: 225 Raquin, gyuto; 270 Shigefusa, lefty yanagiba; 170 Munetoshi, butcher knife; 150 Shihan, petty.
A058AF70-961D-4EA6-95F4-C68800E16073.jpeg

412E8C96-8828-440D-8F6A-2993628B2BBB.jpeg

E0DCDD57-0DD4-4483-B4E5-ABDA3CAFF2B1.jpeg

0A998C10-BC99-47B0-ACDC-EF0D82D587DA.jpeg

6AF596FB-BA17-487F-803C-42332CFD5615.jpeg

3C67C9CB-B151-4AB6-B417-0E93A0C8545B.jpeg

6234F59E-1756-456F-BCC8-81AD31BE5909.jpeg

0A9D3FBF-F6AD-49A6-921C-6F6435FAF0DF.jpeg

3B2CF01F-DF06-4938-B414-AD6722BF6FC4.jpeg
 
Last edited:

HumbleHomeCook

Life Is Punny. :)~
Supporting Member
Joined
Oct 24, 2020
Messages
1,730
Reaction score
2,971
Location
PNW USA
Friday’s supper party for 20. Totally knackered after shopping, prepping and cooking up a feast for a large group in our apartment. Chuffed that I managed to do everything on the menu! Took me a solid 6 hours in my little kitchen.
Menu: Flavor profiles leaned heavily towards South Asia, Southeast Asia. Meal totally gluten free; only two dairy components (cucumber raita, saffron whipped cream for the dessert); plant based except for sashimi and Vietnamese pork chops—meal had to accommodate dietary restrictions of some guests.
Knives used: 225 Raquin, gyuto; 270 Shigefusa, lefty yanagiba; 170 Munetoshi, butcher knife; 150 Shihan, petty.
View attachment 142983
View attachment 142984
View attachment 142985
View attachment 142986
View attachment 142987
View attachment 142988
View attachment 142989
View attachment 142990
View attachment 142991
Outstanding!
 

HumbleHomeCook

Life Is Punny. :)~
Supporting Member
Joined
Oct 24, 2020
Messages
1,730
Reaction score
2,971
Location
PNW USA
Cheers! Quite proud to have pulled it together—don't have a car so was lugging ingredients from neighborhood markets and on the NYC subway. Served family style—everyone left stuffed to the gills.
Friend, I've been kicked, punched, shot at, missile attacked, raised two kids, have over thirty years of marriage, and a whole more stuff that isn't for the feint of heart but nothing gives me anxiety like cooking for other people and a full, complex menu for 20??? I honestly started getting anxiety just reading your post!

Tremendous accomplishment in my eyes and not something I would have the skills or confidence to attempt.
 

camochili

Well-Known Member
Joined
May 26, 2020
Messages
206
Reaction score
869
Location
Germany
Friday’s supper party for 20. Totally knackered after shopping, prepping and cooking up a feast for a large group in our apartment. Chuffed that I managed to do everything on the menu! Took me a solid 6 hours in my little kitchen.
Menu: Flavor profiles leaned heavily towards South Asia, Southeast Asia. Meal totally gluten free; only two dairy components (cucumber raita, saffron whipped cream for the dessert); plant based except for sashimi and Vietnamese pork chops—meal had to accommodate dietary restrictions of some guests.
Knives used: 225 Raquin, gyuto; 270 Shigefusa, lefty yanagiba; 170 Munetoshi, butcher knife; 150 Shihan, petty.
View attachment 142983
View attachment 142984
View attachment 142985
View attachment 142986
View attachment 142987
View attachment 142988
View attachment 142989
View attachment 142990
View attachment 142991
Wow. Not only the size and the variety of dishes, but also diary restrictions to keep in mind. It remebers me of the christmas meals i prepared for about 10 persons and the work it gave me. At the end it leaves me pretty exhausted...
So, all i have to say is a big thumbs up. Great job
 
Last edited:

DitmasPork

Senior Member
Joined
Aug 21, 2012
Messages
3,007
Reaction score
4,629
Location
BROOKLYN, NY
Wow. Not only the size and the variety of dishes, but also diary restrictions to keep in mind. It remebers me of the christmas meals i prepared for about 10 persons and the work it gave me. At the end it leaves me pretty exhausted...
So, all i have to say is a big thumbs up. Great job
Cheers! Yeah, I'm pretty exhausted.

Always a learning experience for me—every supper party has its challenges. Always a bit of a spanner in the works when dealing with dietary restrictions. What I learned about the gluten free pasta I made, was it's really thirsty, best done with a saucy preparation—the dish I served, while tasty, was a bit dry, pasta soaking up all liquids as the dish sat on the table. Next time around I'll make the pasta more on the wet side to compensate. Reason for a lot of dishes is visualizing the dining experience of the vegetarian guests—didn't want to disappoint them.

Me to guest when planning menu: "How strict a vegetarian are you? Can you consume something made with fish sauce?"
Vegetarian: "Sure, I can eat fish sauce, ...as long as it doesn't taste like fish."

My wife's mostly vegetarian. It's frustrating going to restaurants with lazy, uncreative chefs—most of them TBH—where vegetarian options are typically mushroom risotto, pasta with red sauce, aubergine, etc.

084085A2-F41D-401C-B519-3EC2E7487DD0.jpg
 

Latest posts

Top