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Old 07-04-2011, 07:20 PM   #601
oneblackened
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My family has a nice bunch of Wusthof knives, that work very nicely. Quite sharp and they hold an edge nicely, plus they're well balanced and not too heavy.


In other news, I have to wonder: what's everyone's favorite cut of meat? I'm quite partial to a good sirloin or short rib.
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I've said it before, nothing says metal like a grill you can bounce a bottle of Jack Daniels off.
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Old 07-04-2011, 07:46 PM   #602
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Thanks for the info, food for thought! (no pun)

After looking at sets, I agree that getting one or 2 better knives is the best option. Plus I already have a decent paring knife and bread knife so it's a wasted expense.

I'll probably spend no more than $80 on a cooks knife.
I think I prefer a heavier knife, so from what you say European knives are probably more suited to me?
I've looked at Santoku knives as well, the Asian style flat sided knives, I do a lot of Asian cooking... but I think I'd prefer a curved blade that can roll.

This Henckles looks quite well suited to my needs, although it does fall under the lower end knife, I could spend more, but my price range is a bit awkward it seems!

Also this seems like a nice knife, although quite short, maybe just long enough?
http://www.theknifeshop.co.uk/produ...toku-knife.html
I know you said steer away from ceramic, although this wont be the first time i've used a good knife; I use nice blades every day but this knife will be just for me

Last edited by vitchb : 07-04-2011 at 08:06 PM.
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Old 07-05-2011, 12:58 AM   #603
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I like a heavier knife too so I'd get a European style knife, as NoLaurel knew I would

And ceramic is a poor man's Japanese knife.
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Old 07-06-2011, 12:41 PM   #604
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So I made up some burgers last night. All I put in them was adobo (and a little chipotle), garlic, and salt. Was pretty awesome.
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The benefits of a metal speaker grill:
Quote:
Originally Posted by gregs1020
I've said it before, nothing says metal like a grill you can bounce a bottle of Jack Daniels off.
What can you learn in 20 days?
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Old 07-06-2011, 08:01 PM   #605
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Sounds good, i'm desperate to get some friends over and cook up some burgers on some charcoal... just waiting for the sun

Today I had a first, had some really nice big salmon fillet. So I made a quick stir fry, very simple for a hungry man.

- Salmon on tray, scored, salt/pepper and some five-spice rubbed well. Oven for about 15-20 mins at gsmk-5

- Hot wok, oil with crushed garlic and chopped ginger. Add asparagus and carrot until slightly soft.
- Take salmon out oven, use a fork to separate into little chunks.
- Add salmon into wok, toss frequently
- Add stir-fry noodles, cook for 2 mins
- Add dark soy-sauce and dash of sesame oil
- Finally just before serving, mix in finely cut spring-onion.

Didn't expect much, but I really enjoyed it. Great for when you're hungry but not in the mood for something heavy (or junk food!)
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Old 07-06-2011, 09:18 PM   #606
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Not a big fan of Salmon. I dunno, just not my thing.

Anyone know where I can get burrito sized tortillas? All the ones I can find are too small. I figure I'll look at a supermarket but I dunno.
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The benefits of a metal speaker grill:
Quote:
Originally Posted by gregs1020
I've said it before, nothing says metal like a grill you can bounce a bottle of Jack Daniels off.
What can you learn in 20 days?
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Old 07-08-2011, 03:45 PM   #607
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Made myself a peanut butter and jelly sandwich today. Except I had no jelly. So I just made a strawberry lemon compote (not as sweet though) and used that. SOOOO MUCH BETTER.

It takes about two minutes and tastes infinitely better. Try it with any fruit.
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Old 07-08-2011, 08:40 PM   #608
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mmm i love making compote. The other week I quickly made some raspberries and blueberries into a compote with a little sugar and it was amazing on french-toast, oh and put some good quality greek yoghurt on there too and you're in heaven
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Old 07-08-2011, 11:41 PM   #609
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Mmmm I love it when you talk dirty to me
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Old 07-16-2011, 10:25 AM   #610
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Just had a nice lunch. Garlic pan-fried chicken breast with potatoes and caramelised onions. Only takes about 10-15 mins if you have small potatoes!


Garlic Chicken by Ben Shmulevitch, on Flickr
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Old 07-26-2011, 03:54 PM   #611
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I'm going to make some meatballs with cream sauce and potatoes. Any advice on how to make it awesome? No weird shit I just have normal ingredients and no money to go to the shops
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Old 07-26-2011, 03:59 PM   #612
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Spice weasels.
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Old 07-26-2011, 04:35 PM   #613
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Spice weasels.



Aw I used those all up last week


Hm I feel another disasterpiece meal coming on. How bad can meatballs really be I wonder...
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Old 08-25-2011, 02:13 PM   #614
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Couple days ago made the best steaks I've ever done, seasoned with salt and something else.

I glazed the pan with coffee liquor, and made the sauce with the glaze, some cooking fraiche, cheese, soya sauce, onions and garlic.

I have to say, the sauce was guite salty, and was a bit thick, but we were lacking ingredients, and did it quite fast, so...
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Old 08-25-2011, 11:59 PM   #615
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I made sammiches today; mesquite turkey and american cheese on a burger roll with horseradish sauce and french's fried onions... it was good
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Old 12-01-2011, 01:18 PM   #616
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Bumping all in this shit!


Alright, so I want to make something funky for dinner tonight, but I'm not sure what. Any suggestions?
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Old 12-01-2011, 01:28 PM   #617
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Gumbo? Some Creole cuisine?
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Old 12-01-2011, 10:10 PM   #618
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Quote:
Originally Posted by CoreysMonster
Bumping all in this shit!


Alright, so I want to make something funky for dinner tonight, but I'm not sure what. Any suggestions?


i know im waaayyyy late to the party for this reply(i still have this thread stickied), but try making some chinese food.

unless youre going to some quality chinese joint, its always alot better than take out and ive always found it enjoyable to cook. there is a simplicity to it, in that they include a small list of ingredients, but there are a series of ritualized steps that lead to a complex product.

plus there is this whole idea of balance, like how many spicy dishes include a good amount of sugar. its interesting to connect that to how the concept of balance plays a role in asian culture/philosophy and how it makes for uniquely tasting dishes.
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Old 01-11-2012, 09:31 AM   #619
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Does anyone obsessively use Cinnamon in their cooking? I put it on chicken, fries, corned beef hash, burgers..... Hell I just put some in my coffee. Throw some seasoned salt and cinnamon on battered chicken and you have possibly the most delicious thing ever.
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Old 11-20-2012, 06:37 PM   #620
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I approve of this thread. Carry on.
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