FOOD

[malachi]

Different tasks require different tools.
Each tool requires its own technique.

Personally I figure you should either have just 1 really good knife or accept you're going to want at least a dozen.

Knife roll ftw.

[slim]

Why the hell not eh?

Knife roll call. If you like cutting things, specialize.

Post em up bitchez. I know you got some goodies malachi.

[Lox]

If you can't kill a single rooster, all your knives are USELESS.

Too bad you can't buy a spine.

[slim]

If you can't kill a single rooster, all your knives are USELESS.

Too bad you can't buy a spine.

I had the knife all sharpened and ready to go. The woman saved our rooster.

Besides. The petting zoo saved me the cost of a turkey fryer (to boil and de-feather said bird).

[malachi]

Ummm...

I'm a big fan of '70s Sabatier all-carbon boning knives. Got 2 of them.
I like the small Kyocera ceramic knives for paring and prep work. Have 2 of them.
I really like my 6" Shigeki prep knife a lot.
I've got a couple of beater 8" chef's knives (an '80s Messermeister and a kind of newish Wusthof) for guests.
My chef's knives are an 8" Fujiwara and an 8" Shun (non-rockered, rockered).
I've got a 10" '80s all carbon Mac single-ground sushi knife that's super sweet.
I've got a couple small paring knives and a cleaver and a serrated bread knife. Probably a couple others knocking around in a drawer or something.
But my most precious knife is my 9.5" Fujiwara fish knife. No-one touches that but me.

[slim]

Ah, so you own a couple of the knives I just recommended Gorilla. What do you think of your Fujiwara?

[600#gorilla]

i'm such a meathead.

i have old white handled wusthofs that i got for cheap off a tv commercial i worked props on a lifetime ago.

when i'm feeling like it,

i bust out an old stone and - without putting anything on it - i stroke the old german steel.

seems to work?

been thinking about taking those blades down to the local sharpening/knife-making dudes and have them make the steel in to something.

would that even work?

what's wrong with zee voosthofz shteel?

sounds like they have their place in a well euipped cocina?

also sounds like i should finally act on that desire to get a good wood cutting surface....

[slim]

Oh. Things are coming to light here.

Yes do go take your old Wusthofs down to the olde sharpener and have him put a decent edge on them. Call around until you find a guy that does it freehand. Don't take em to a guy who uses a grinder. Ask him to thin your blades down a bit and have him grind you new edges at like 25 degrees. You will be blown away at what you could have had this whole time, without spending your hard earned money on new cutlery. $25 per blade would not be an unreasonable amount of money for such a service.

The only reason I even HAVE stainless wusthofs is that I used to work at Snowbird. Some shop in town had a %50 off deal for all Snowbird employees so how could I not? They are decent knives and damn near bulletproof.

[600#gorilla]

ah!

da bird.

[slim]

Rendezvous and then the main kitchen serving banquets. Cut beef for Steve Young there, probably with a crappo wusthof. He looked like a mormon douche.

Oh and ++ to the large wooden cutting board. Sets the stage for some good cookmaking,

[600#gorilla]

the bird has changed a lot since then............

[slim]

Has it? I haven't been skiing or snowboarding ONCE since I discovered the rock in LCC. I really couldn't care less. I still miss hitch hiking the trip up the mountain year round. I remember getting up in a fucking blizzard and frantically trying to get up there so I would get snowed in and get a free room and freshies in the morning. That commute was breathtaking.

[malachi]

Ah, so you own a couple of the knives I just recommended Gorilla. What do you think of your Fujiwara?

The chef's?
Like it a lot but would never own it as my only chef's knife.

[600#gorilla]

i can take or leave snowboarding - i've had so, so, so many great powder days. if i was a better athlete i'd hike to get mine, and that seems like the way to go. however, i'll take a nice warm ride up the mountain every now and again.

i heart LCC.

general grits still has great sandwiches!

[600#gorilla]

Ah, so you own a couple of the knives I just recommended Gorilla. What do you think of your Fujiwara?

The chef's?
Like it a lot but would never own it as my only chef's knife.

high maintenance?

[malachi]

Not really. But the lack of a real rocker means that there is a lot of stuff that is (for me) slower to get done - and it's a little light (an issue when breaking down chickens and stuff like that). I probably use it 60% of the time.

[slim]

Lets get this thread back on track. Knives are cool and all but this is about FOOD. Freshly cooked FOOD.

[bazo qop]

Lets get this thread back on track. Knives are cool and all but this is about FOOD. Freshly cooked FOOD.

Yummy combination...

The Insalata Caprese I can always go with...sweet corn and string beans are classic...and..flank steak? I can't tell with my failing eyesight..

Nice regardless..

I'm hungry..

[Tronic]

^ Yum, yum!
Honey, garlic, ginger, chili

[slim]

Yes to the flank steak.

Nice chicken. Was it beer canned? Oven or grill?