Wait, what? German knives aren't chippy, they have such a low HRC they roll, that's why honing steels are so popular. Japanese knives chip, due to the steep angles possible from the harder steel. The Shun VG10 steel is notorious for it.
Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Crone
Bronze Baronet of the Realm
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Rye boat dip. I realize this is product of the 70's(or even earlier) and the "back of the package" movement that I really detest, but it's more nostalgia than anything else at this point since I grew up with it on NYE. And apparently, it's stuck around for another generation since I went to Wegmans today to pick up a loaf and they were out of marble rye, rye, and pumpernickel.
I like cheese balls too. Lately, I've been making a regular recipe but then portioning them smaller and smaller to increase the surface area because the spice coating is half the flavor.
Seconded. I don't even want to think about how many of those I've eaten over the past week or so.
BrutulTM
Good, bad, I'm the guy with the gun.
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I like all the thin sliced italian meats (Prosciutto, salami, and they get harder to pronounce/spell from there) wrapped around bits of cheese and various pickles.
I'm going to be taking my latest batch of cheese curds to our New Year's party. They are the best ones I have made so far. I used a different cheddaring process this time and cooked it at lower temp and I am happier with the result.
I'm going to be taking my latest batch of cheese curds to our New Year's party. They are the best ones I have made so far. I used a different cheddaring process this time and cooked it at lower temp and I am happier with the result.
Soygen
The Dirty Dozen For the Price of One
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I think they call these charcuterie plates? I love these for any occasion. We make them for a nice lunch on the weekends sometimes. I'm hungry just looking at your picture. I'm super jealous of your access to fresh milk for cheese, though.
BrutulTM
Good, bad, I'm the guy with the gun.
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Yeah, a couple charcuterie plates, two kinds of freshly made tapinade, four loaves of fresh bread, one that will be hollowed and filled with a spinach dip, and three kinds of dips - 1. Red Pepper, walnut and tahini, 2. roasted garlic and scallion, and 3. lemon, pepper and pecorino. A few rosemary cashews, and I'm doing a huge plate of smokey weiners wrapped in bacon along side fresh dates wrapped in bacon. Very good together. There will also be a selection of cheeses and a million drink possibilities. I think we'll get by.
Khane
Got something right about marriage
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I was worried because I felt pretty sick yesterday. Bounced back, though.
I hope you bros still have some fun, and eat something totally decadent. Fry yourself a pound of bacon, or something.
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Do they squeak?I like all the thin sliced italian meats (Prosciutto, salami, and they get harder to pronounce/spell from there) wrapped around bits of cheese and various pickles.
I'm going to be taking my latest batch of cheese curds to our New Year's party. They are the best ones I have made so far. I used a different cheddaring process this time and cooked it at lower temp and I am happier with the result.
Wife is sick, and we have a new born. I'm planning on just playing wow or something.
Chukzombi
Millie's Staff Member
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i have a Henckels knife, i paid 50 cents for mine at a church rummage sale and i checked on Ebay and apparently the knife is vintage from around 40-50 years old and one of the "good" ones. it had a chipped point and was coated with rust, i used a brillo and a wire brush to get all the rust off, i used a sharpening stone to create a very minor new point and sharpened it up til it would not sharpen anymore, its so sharp now it glides through paper with no resistance. easily the sharpest thing i own. yesterday i did not cook, but i made up some sub sammiches to eat while watching the ball drop and the Odd Couple marathon afterward.
i used the henckel and it sliced through like nothing.
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Chukzombi
Millie's Staff Member
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i think the picture made it seem bigger than they actually were. i ate like 3 of those while i was drinking up a bottle of wine. thats a few layers of roast beef few layers of cheese a layer of ham, bologna, pepperoni with shredded lettuce and tomato. i added mayo and hot mustard.
Rezz
Mr. Poopybutthole
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Whenever I think big ass sammich, I think of Gino's in San Fran. Order a mortadella/german bologna/salami with jack cheese and tomatoes/lettuce/mayo/mustard. Shit was difficult to physically fit into your mouth, but goddamn was it good. Haven't been back to that part of Cali in well over a decade, wonder if it is still there in South San Francisco.
I don't really do the holidays, but I did make some ridiculously good chicken carbonara(modified, pancetta is expensive here so engage the bacon) new years eve.
I don't really do the holidays, but I did make some ridiculously good chicken carbonara(modified, pancetta is expensive here so engage the bacon) new years eve.