Gravy's Cooking Thread

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skrala

Silver Knight of the Realm
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Ya, that's probably a fine knife. Honestly the victoronox stuff you can get at your average kitchen supply store are great knives, they sharpen easily and cost next to nothing.

Cooking/kitchen knives are a hobby of mine so I spend waaaay too much money on it, there are serious diminishing returns the more you spend. I love my hand forged japanese knives, but I have no illusions you can't get something for $30 nearly as sharp.
 
Soygen

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
28,566
45,159
I would love to have one of those beautiful Japanese knives, if only because of how nice theylook.
 
Khane

Khane

Got something right about marriage
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What about a gun? Anyone have experience with that? The whole knife to a gun fight thing and all. Cooking is war.
 
S

skrala

Silver Knight of the Realm
316
53
Soygen_sl said:
I would love to have one of those beautiful Japanese knives, if only because of how nice theylook.
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They're cool as hell, because of the carbon steel they develop a patina over time that adds character, for lack of a better word. Here's a shot of my 270mm sashimi knife, you can see the cladding line where the soft iron meets the hard cutting steel, and a bit of the bluish patina on the cutting edge. For me it's cool knowing some little Japanese guy who's been doing this for 40 years banged this out of a hunk of steel.

rrr_img_101735.jpg
 
Lanx

Lanx

<Prior Amod>
66,982
153,196
Soygen_sl said:
This is clearly their "lower end" line, but has good reviews.

Amazon.com: Wasabi 6720C Black Chef Dining
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yea as i said, the Wasabi does NOT have VG10 steel (which is what the purpose of owning a Shun is for), it's 1k6 steel, which is still great holds it's edge for a long enough while. (also another thing is the handle is round style not D style, personally i'd prefer a D Style but round still works fine).

i use this and my chinese chefs knife, i still have more muscle memory w/ a chefs knife tho.

Khane_sl said:
This thread has not helped me get any closer to a knife purchase. You're all failures.
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what's the issue you're having? how about some preferences if any?

german or japanese? doesn't matter which really, both were loosers in WWII

handle? western or eastern

time between sharpenings? the harder the steel (usually) the longer you can wait between sharpening (of course more $$$)

the cheapest knife i usually recommend is that Wasabi for 30bucks, It's a nice 8in Japanese Gyuto(chefs knife) w/ good steel and stainless for modern sensible ppl (lazy, just leave in sink) in an eastern handle.

if you'd like a chefs knife that has a western handle and VG10 steel, then the tojiro i linked b4 for 60bucks is a steal
Amazon.com: Tojiro DP Gyutou - 8.2 Dining

and then past that really, you pay more for better steel, better handles and/or looks.
 
Lanx

Lanx

<Prior Amod>
66,982
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rrr_img_101778.jpg

made 5 packets of veggies tonite, every bag has a slice of butter and S&P, sliced beets (never actually ate beats i don't think, at least i know i never cooked em), sliced beets and mix of carrots parsnip, veggie medley of brocolli, carrots squash, etc.

did em 183 for 2hours, dunked them in a ice bath for 30, then into the freezer for the next reheating.
 
slippery

slippery

<Bronze Donator>
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So I'm cooking for my Grandmother a lot lately, and she's diabetic. The doctor says she needs to keep low on sugars and carbs, so for sides on dishes I need to keep things like Rice/Potatoes/Pasta to a minimum. Any suggestions without just doing a salad all the time?
 
T

The Master

Bronze Squire
2,084
2
slippery_sl said:
So I'm cooking for my Grandmother a lot lately, and she's diabetic. The doctor says she needs to keep low on sugars and carbs, so for sides on dishes I need to keep things like Rice/Potatoes/Pasta to a minimum. Any suggestions without just doing a salad all the time?
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Pasta squash (you roast the squash till it is soft and then make noodles by reaming it with a fork). Veggies of all kinds really, you'd be surprised how versatile and delicious vegetables are. The squash trick is just one thing you can do.
 
Gravy

Gravy

Bronze Squire
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454
So, our chantrelle mushrooms came back this year. They pop up every 2-4 years it seems, there doesn't seem to be any pattern.

Tonight is porterhouse steaks with sauteed chantrelles, roasted red potatoes with fresh thyme, and salad.

Spoilered for size:
Attachment 102344
 
Croetec

Croetec

Lord Nagafen Raider
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Had these two stop in for lunch couple days ago at the restaurant I work at in Traverse City. Last person I'd expect in northern Michigan would be Edge from U2, let alone hanging out with Mario who actually spends his summers up in the area. Good guys though very down to earth.
 
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