Author Topic: What's Cooking  (Read 19827 times)

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Offline six-point socket II

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Re: What's Cooking
« Reply #30 on: June 29, 2018, 02:20 PM »

1. This is a picture I took after having great results/ great taste experience with the salt pictured, that one of my acquaintances produces - short message: This salt is addictive.

2. You can sink more $$$$ in one knife than a couple of Festool tools would cost. ...

3. Also cool, especially their "bread knife" also referred to as "bread saw" is https://www.guede-solingen.de/de/ -> https://www.guede-solingen.de/en/knife-series/guede-bread-knife


1. Hey Oliver, curious what's so special about the salt? It looks like fleur de sel.

2. A number of years ago, I came across some custom 8" chef knives that ranged from $750 to $1200 AND you were placed on a wait list for over a year. That immediately made me think about Randall knives.  [eek]

3. I have a Wustof tomato knife and also their bread knife. I've used them for years and they work well. However, since I started using the Shuns, I now use their long slicer for both bread & tomatoes. They're just incredibly sharp. [cool]

Hi cheese,

It's fleur de sel, from Germany's Ostsee (Baltic Sea).

Kind regards,
Oliver

Kind regards,
Oliver

Offline six-point socket II

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Re: What's Cooking
« Reply #31 on: June 29, 2018, 02:33 PM »

1. This is a picture I took after having great results/ great taste experience with the salt pictured, that one of my acquaintances produces - short message: This salt is addictive.

2. You can sink more $$$$ in one knife than a couple of Festool tools would cost. ...

3. Also cool, especially their "bread knife" also referred to as "bread saw" is https://www.guede-solingen.de/de/ -> https://www.guede-solingen.de/en/knife-series/guede-bread-knife


1. Hey Oliver, curious what's so special about the salt? It looks like fleur de sel.

2. A number of years ago, I came across some custom 8" chef knives that ranged from $750 to $1200 AND you were placed on a wait list for over a year. That immediately made me think about Randall knives.  [eek]

3. I have a Wustof tomato knife and also their bread knife. I've used them for years and they work well. However, since I started using the Shuns, I now use their long slicer for both bread & tomatoes. They're just incredibly sharp. [cool]


Many years ago when I bought these knives there was a wait list of about a year.  Now I think it’s about six years for a Randall.  The carving set I’ve used quite a bit, but the dive knife I’ve never felt the need to take diving and I've been a commercial fisherman (reef fish)/diver for most my life.  Lots of cool stories about Randall made knives.





I think what Olivier said about seeing how a knife feels in your hand is pretty important especially if you’re going to be using it a lot.  I have many Shuns but usually reach for a smaller wood handle cheap Japanese knife.  Mainly just having a really sharp knife of any kind really helps.  There are many sharpeners, stones, ceramic sticks, etc. available.  Not to drift further but Edge Pro is worth considering.

http://www.edgeproinc.com/

Impressive knives Olivier.  Enjoying everyone’s photos too.

That carving set is impressive! Thanks for sharing!

A Randall knife is a must have in my opinion, here's my #25. :) That's getting used in the kitchen, too. :)









Kind regards,
Oliver
Kind regards,
Oliver

Online Cheese

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Re: What's Cooking
« Reply #32 on: June 29, 2018, 03:17 PM »
Many years ago when I bought these knives there was a wait list of about a year.  Now I think it’s about six years for a Randall.  The carving set I’ve used quite a bit, but the dive knife I’ve never felt the need to take diving and I've been a commercial fisherman (reef fish)/diver for most my life.  Lots of cool stories about Randall made knives.

Seeing as we're sharing photos...here's one of a Model 8 Trout & Bird. I purchased it about 40 years ago and it was a 1 year wait at that time. Interestingly enough, Randall's are "time stamped" by the number of, thickness of and order of the fiber stock spacers on the hilt. So in this case, 5 spacers, 4 thin red & white and 1 thick gray/black in the order of  Red...White...Gray...White...Red, places this knife in the mid-seventies to mid-eighties era.

I do know that Oliver owns a Randall but I can't remember the model.  [huh]


« Last Edit: June 29, 2018, 03:23 PM by Cheese »

Offline six-point socket II

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Re: What's Cooking
« Reply #33 on: June 29, 2018, 03:23 PM »
Beautiful, love that blade shape!

Kind regards,
Oliver
Kind regards,
Oliver

Offline SRSemenza

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Re: What's Cooking
« Reply #34 on: June 29, 2018, 04:15 PM »
From the smoker ----------------------------

       Sweet Italian sausage around a hot Italian sausage core, wrapped all the way around with a bacon weave. Smoked for however long then heat  turned up to finish.  It's about 4" - 5" in diameter. Sliced like a loaf of bread and put on your favorite roll with some BBQ sauce or what ever else you like. 

   


Seth

Offline GoingMyWay

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Re: What's Cooking
« Reply #35 on: June 29, 2018, 04:32 PM »
Wow that kinda reminds me of turducken.  That looks great.  Everything is better with bacon! 
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Offline six-point socket II

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Re: What's Cooking
« Reply #36 on: June 30, 2018, 03:09 AM »
It's peanut-butter jelly... oh, no, it's BACON BOMB time!!!

That looks amazing Seth!

Kind regards,
Oliver
Kind regards,
Oliver

Offline Bob Marino

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Re: What's Cooking
« Reply #37 on: June 30, 2018, 05:58 AM »
From the smoker ----------------------------

       Sweet Italian sausage around a hot Italian sausage core, wrapped all the way around with a bacon weave. Smoked for however long then heat  turned up to finish.  It's about 4" - 5" in diameter. Sliced like a loaf of bread and put on your favorite roll with some BBQ sauce or what ever else you like. 

    (Attachment Link)

Seth

  Nice, Seth.
 
 I have never seen that before. Looks good and I'm sure tastes good. What type of wood did you use?
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Offline SRSemenza

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Re: What's Cooking
« Reply #38 on: June 30, 2018, 02:11 PM »
From the smoker ----------------------------

       Sweet Italian sausage around a hot Italian sausage core, wrapped all the way around with a bacon weave. Smoked for however long then heat  turned up to finish.  It's about 4" - 5" in diameter. Sliced like a loaf of bread and put on your favorite roll with some BBQ sauce or what ever else you like. 

    (Attachment Link)

Seth

  Nice, Seth.
 
 I have never seen that before. Looks good and I'm sure tastes good. What type of wood did you use?

   Traeger pellet smoker / grill. Probably used hickory, but could have been oak or maple. I don't notice a big difference between the types on this smoker. With the exception of mesquite or alder, neither of which I liked as much. The mesquite seemed to impart a bitterness. The alder did not burn as hot when I wanted the heat turned to max. So it wasn't as good for cooking.

Seth

Offline Peter Halle

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Re: What's Cooking
« Reply #39 on: June 30, 2018, 05:53 PM »
Well tonight, lemon jalapeño marinated mussels for my wife and spicy shrimp fritters with Bahama style dipping sauce for me.

Peter

Offline GoingMyWay

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Re: What's Cooking
« Reply #40 on: June 30, 2018, 06:03 PM »
Did you get the lemon jalapeno marinated mussels recipe from Food Wishes?  I saw notification for that video yesterday, but I didn't watch it as it didn't sound that interesting/appealing to me.
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Offline Peter Halle

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Re: What's Cooking
« Reply #41 on: June 30, 2018, 06:33 PM »
Did you get the lemon jalapeno marinated mussels recipe from Food Wishes?  I saw notification for that video yesterday, but I didn't watch it as it didn't sound that interesting/appealing to me.

Bingo!  I love his videos and delivery.  I also applaud him for his internet savvy.

Try his Mexican Shrimp Cocktail recipe.

Peter

Offline GoingMyWay

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Re: What's Cooking
« Reply #42 on: June 30, 2018, 09:12 PM »
Chef John from Food Wishes is awesome!

I just checked out his Mexican Shrimp Cocktail recipe.  It sure sounds like what I had heard my grandpa ate when he was in Acapulco, Mexico.  I think my grandma said he ate something like 20 of those.  I wish my grandparents were still around so I could ask them if this was the same or similar dish.

Tonight we also made a recipe from Chef John, his Chicken and Rice.  We modified his recipe slightly, but here is what we came up with:




















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Offline GoingMyWay

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Re: What's Cooking
« Reply #43 on: July 01, 2018, 10:53 AM »
Scrapple, eggs, and toast for breakfast.





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Online Cheese

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Re: What's Cooking
« Reply #44 on: July 01, 2018, 11:41 AM »
Well tonight, lemon jalapeño marinated mussels for my wife and spicy shrimp fritters with Bahama style dipping sauce for me.

I'm curious Peter how the mussels turned out?

Offline six-point socket II

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Re: What's Cooking
« Reply #45 on: July 01, 2018, 11:50 AM »
Hi!

Yesterday, BBQ. Spareribs, Steak and Pork neck.

Selfmade cucumber salad, red sauce, herb butter ...







Today, at least until we have dinner. Home baked strawberry cake. (Biscuit, vanilla pudding, strawberries and topped with melted currant jam and cream ...)



Kind regards,
Oliver
« Last Edit: July 01, 2018, 12:06 PM by six-point socket II »
Kind regards,
Oliver

Offline Peter Halle

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Re: What's Cooking
« Reply #46 on: July 01, 2018, 12:46 PM »
Well tonight, lemon jalapeño marinated mussels for my wife and spicy shrimp fritters with Bahama style dipping sauce for me.

I'm curious Peter how the mussels turned out?

@Cheese , I try to be honest here so:  My wife love them but then she loves all things related to mussels.  Mission accomplished.  Me, well, I spit mine out in the trashcan.  Not for me.  Kinda thought so in advance.  But then I love cooking but hate eating anyway.

Peter

Offline Wooden Skye

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Re: What's Cooking
« Reply #47 on: July 01, 2018, 01:00 PM »
Seth you should call that creation the Heart Attack Inducer.  I would still try a slice.
Bryan

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Online Cheese

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Re: What's Cooking
« Reply #48 on: July 01, 2018, 05:36 PM »
@Cheese , I try to be honest here so:  My wife love them but then she loves all things related to mussels.  Mission accomplished.  Me, well, I spit mine out in the trashcan.  Not for me.  Kinda thought so in advance.  But then I love cooking but hate eating anyway.

That’s funny...I think mussels are the same as fresh raw oysters, people either love 💕 them or hate them. I love 💕 them both.  [smile]  One of my favorites is a fresh oyster martini 🍸... delicious. Two of them are even more delicious.  [tongue]

At any rate, I’d never heard of Chef John before so it was interesting going to his blog and checking out some recipes. The jalapeño mussels recipe jumped out at me so I opened up Paprika, loaded the mussels URL, hit copy & then save and the recipe is now part of my cookbook. Couldn’t be easier.

Offline Peter Halle

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Re: What's Cooking
« Reply #49 on: July 01, 2018, 06:41 PM »
@Cheese , if you have an hour to kill there is an interview video with him on YouTube that I think is interesting because it explains some things about him (like why you won't see him in a recipe video) and why he doesn't list the recipe in his videos.  Refreshing in my mind because he doesn't have the Food Network "I am a chef" aura.  Check it out.

The best way to search for recipes is on his blog site. 

If you like pizza - search for Wolgang Puck Pizza dough!  His San Fransico bagels are great!  With 1400+ videos on his site there is much to surf thru but all his videos are short.

Happy surfing!

Peter

Online Cheese

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Re: What's Cooking
« Reply #50 on: July 01, 2018, 06:53 PM »
Thanks 🙏 Peter... I will check it out. I rather liked the sense of humor he displayed during the jalapeño mussels video.  [smile]  That took me by surprise.

Like pizza...who doesn’t like pizza? That’s one thing I’m still trying to work the kinks out of. Between the dough, the toppings, the cheeses, the sauce, the chew of the crust...way too many variables for me. I actually like cold pizza BEST at times.  [cool]

Offline Koamolly

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Re: What's Cooking
« Reply #51 on: July 01, 2018, 08:45 PM »
Wines?  Not sure if this is drifting too much.  Two of my favorites, Orin Swift/Dave Phinney's Mannequin (white) and Machete (red).  Cool wine maker.

https://www.palatexposure.com/people/inside-the-mind-of-dave-phinney/

http://www.orinswift.com/Information



I had built a gate for free for someone to return a favor he had done for a friend of mine.  Every time I saw him he would give me one or two bottles of Machete until I had to refuse them... sort of.  I ended up with quite a few bottles.

Cheers!








Offline GoingMyWay

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Re: What's Cooking
« Reply #52 on: July 02, 2018, 10:31 AM »
Last night my wife made 100 egg rolls.  We fried them all in our deep fryer and as we always do, we froze the bulk of them to eat in the future.  We also made kind of a cross between asian congee and greek avgolemono soup served with chicken hearts that had been fried in butter.

















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Offline tjbnwi

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Re: What's Cooking
« Reply #53 on: July 02, 2018, 08:43 PM »
I enjoy both cooking and baking. Haven't run into a dish I can't cook well after a try or two.

Someone mentioned Beef Bourguignon, my favorite variation is Ox tail Bourguignon.

A few things created over the years.

Tom

Offline Wooden Skye

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Re: What's Cooking
« Reply #54 on: July 02, 2018, 09:00 PM »
Tom that German Chocolate Cake has my craving meter running pretty high.  Thanks a lot!
Bryan

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Offline tjbnwi

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Re: What's Cooking
« Reply #55 on: July 02, 2018, 09:58 PM »
Tom that German Chocolate Cake has my craving meter running pretty high.  Thanks a lot!

I have been told by many it is the best they have ever had, that includes the ones my mother would make. The trick today is to make your own whole buttermilk, the lower fat buttermilk’s just don’t work.

My carrot and pound cakes are second to none, took me years to get the chemistry just right.

Chocolate chip cookies are another of my very special concoctions.

I need to find time to do some baking.

Tom

Offline Bob Marino

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Re: What's Cooking
« Reply #56 on: July 02, 2018, 10:17 PM »
  Fantastic food here - "common"  food made well as well as fairly exotic. Makes me want to be a little more adventurous in the kitchen and on the grill. But the other day - after a rain, my LED Control Unit - da brains of my grill/smoker needs to be replaced. Glad I have a good gas Weber on hand.
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Offline deepcreek

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Re: What's Cooking
« Reply #57 on: July 02, 2018, 10:31 PM »
But the other day - after a rain, my LED Control Unit - da brains of my grill/smoker needs to be replaced.

Your new one???  That sucks!
Joe Adams
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Houston, Texas

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Offline Bob Marino

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Re: What's Cooking
« Reply #58 on: July 02, 2018, 10:40 PM »
But the other day - after a rain, my LED Control Unit - da brains of my grill/smoker needs to be replaced.

Your new one???  That sucks!

Yes and sure does Joe! But things happen and I'm sure they will send out a new Control panel. There Customer Service is very responsive.
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Offline mike_aa

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Re: What's Cooking
« Reply #59 on: July 03, 2018, 10:38 AM »
Tom that German Chocolate Cake has my craving meter running pretty high.  Thanks a lot!

I have been told by many it is the best they have ever had, that includes the ones my mother would make. The trick today is to make your own whole buttermilk, the lower fat buttermilk’s just don’t work.

My carrot and pound cakes are second to none, took me years to get the chemistry just right.

Chocolate chip cookies are another of my very special concoctions.

I need to find time to do some baking.

Tom

@tjbnwi

How do you stay so thin?  I think I added a pound or two just looking at the pictures!  [eek]

Mike A.

« Last Edit: July 03, 2018, 10:43 AM by mike_aa »