Author Topic: What's Cooking  (Read 6378 times)

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Offline GoingMyWay

  • Posts: 346
What's Cooking
« on: June 26, 2018, 06:32 PM »
Maybe this is way off base and most people are not at all interested. But I thought I'd give it a go.

Being a foodie and someone who likes to cook (I like to think that I'm a better cook than a woodworker), I thought it might be a nice to start a thread of people showing what they've been cooking.

Last night we made sous vide duck breast with broad bean tips, leftover scalloped potatoes, and jasmine rice:







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Offline DynaGlide

  • Posts: 114
Re: What's Cooking
« Reply #1 on: June 26, 2018, 07:26 PM »
Last night's dinner was Angus filets cooked about an hour at 275 then seared over direct heat with asparagus. The down side to this is I'm always let down when I spend money on steak at a restaurant and it isn't even close to as tender.

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #2 on: June 26, 2018, 07:35 PM »
Reverse sear, nice!

I feel the same way about ordering an expensive steak in a restaurant - I could make something a lot better for a lot less.
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Offline Rob Z

  • Posts: 707
Re: What's Cooking
« Reply #3 on: June 26, 2018, 09:01 PM »
Tonight's dinner was steaks, corn on the cob and avocados, all grilled on a Primo.  The avocados were topped with tomatoes, olive oil and basil. 

No pictures because it all disappeared too quickly.    [big grin]

All pictures above look quite tasty.  I do love duck and haven't had that for some time. 

Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #4 on: June 26, 2018, 09:38 PM »
We gave up on restaurants about 15 years ago because we cook better food for 1/4 of the cost. The exception is the St. Paul Grill, that we have a yearly, never ending reservation for around the Holidays. Fantastic faire...you need to book it a year in advance or you’ll never get past the doorman.

FWIW, the recipe app I prefer is Paprika. I’ve been using it for the last 5 years. It’s so simple to copy and paste recipes, and it’s just so easy to save recipes and share recipes. Better yet, the app keeps evolving into improved versions every year.

Offline live4ever

  • Posts: 771
Re: What's Cooking
« Reply #5 on: June 26, 2018, 11:27 PM »
Dang, you people eat well. 

+1 on Paprika.  Great app.  Have both the desktop and iOS versions and it is far better than any other recipe management I've ever tried.
Current systainer to productivity ratio:  very high

Offline six-point socket II

  • Posts: 642
  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #6 on: June 27, 2018, 12:53 AM »
Hi!

Those of you who follow me on Instagram might have seen a couple of these, big time foodie here. :) I think we're cooking as much as we're going out for dinner/lunch - I don't always take pictures ...

Here's some stuff I've cooked/baked - please enjoy.

So this is - by far - our favorite starter for menus. It's quite simple as it's just tiger prawns with a cream sauce (shallots) made in the same pan the tiger prawns were roasted/seared in and a piece of puff pastry. Sometimes we add some mushrooms to the sauce.



Another quick & easy favorite dish is pasta with salmon. Sometimes it is not quick - when we make our own pasta - but the salmon and sauce are easily and quickly made.



We love oysters.







And to stay in the water, here is a dish called "sailors dish".



Crawfish on a bed of oven roasted/baked tomatoes and black olives.







This is called "veal chops like grandmother used to make them" (veal chops, shallots, bacon, mushrooms ... can be deglazed with cream)



Sometimes we BBQ



Vol-au-vent



By far out most favorite autumn/winter dish: Bœuf bourguignon



And finally, for the woodworking aspect/topic: "Baumkuchen" (pyramid cake) - baked layer for layer ... I take the time to do this in early December, and then the cake sits until Christmas. It's a good day of work all in all.













Kind regards,
Oliver
Kind regards,
Oliver

Offline Bob Marino

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Re: What's Cooking
« Reply #7 on: June 27, 2018, 05:06 AM »
 To All,

  Incredibly looking (and I'm sure, tasting) food.
 Makes me feel quite boring simply throwing on a steak or some chicken on the grill!
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Offline magellan

  • Posts: 166
Re: What's Cooking
« Reply #8 on: June 27, 2018, 05:39 AM »
Hello all

Ok. 5/6 months ago I believe it was Bob M. That started a thread about what grill to buy.  Well I followed that thread with great interest. I was sitting on the fence about a smoker or a Kamado style cooker.  With info given here and with my own research I decided to purchase a Kamado Joe cooker.   I’ve not regretted the choice, I’ve enjoyed learning about cooking in this fashion.  I was always concerned about using charcoal to do all this fancy cooking but have found it is quit simple to adjust and control the heat of a Kamado style grill. 

So thank you all for your opinions and knowledge of grilling.

That all said, I have to agree that I’m recently more interested in cooking than I am in being in my shop    Costs are similar, for example you have to purchase all the accessories for the grill, and covers for the grill, and in my case I had a small kitchen in our lower level of our home that we never used except to store financial records and other items.  So I cleaned it out and remodeled the kitchen completely new ceiling new flooring new lighting new appliances and sanded down the cabinets and repainted.  I bought a mixer to make pizza dough and now I’m accumulating cookbooks like I did with Woodworkering. 

I will say that’s it’s been fun this past 6 month learning a new hobby and a few pound added on


I enjoy this new thread and it comes at a good time when grilling is easier with the weather

Thank you all

So cooking can be just as expensive as woodworking.  And I have all of you to thank for it

Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #9 on: June 27, 2018, 11:27 AM »
+1 on Paprika.  Great app.  Have both the desktop and iOS versions and it is far better than any other recipe management I've ever tried.

I have the app on my iPhone so when I'm shopping for food I can pull up any recipe I want and purchase the ingredients on the spot. [cool]

I have the app on my iPad in the kitchen for cooking purposes. Once you've chosen a recipe, the iPad will not shut off automatically.  [cool]

I have the app on my MB Pro because it's a lot easier to update or edit recipes on a laptop.

The latest version lets you toggle between several recipes at the same time.

Here are a couple of my summer favorites:

Strawberry-Chicken Salad with Pecans & Feta

Tuna Steak Burgers and a fresh Beet Salad with Balsamic & Chèvre
« Last Edit: June 27, 2018, 11:35 AM by Cheese »

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #10 on: June 27, 2018, 11:42 AM »
The Paprika App costs $4.99?  I really cringe at the idea of having to pay for an App, but it sounds like this one is really good so it may be worth it.

I have the app on my iPhone so when I'm shopping for food I can pull up any recipe I want and purchase the ingredients on the spot. [cool]


A lot of our recipes are either printed out or handwritten.  That's fine and all until we decide we want to make something while at the grocery store and then I can't remember what all of the ingredients are!  Having cloud access to the recipe would be really useful then.

I have the app on my iPad in the kitchen for cooking purposes. Once you've chosen a recipe, the iPad will not shut off automatically.  [cool]

One of the reasons why I like having the recipe written down is that it's annoying that normally the iPad screen turns off if you're just looking at a recipe on a web page.  This would solve that problem.

I had thought about inputting my recipes into Evernote, but that's not a recipe manager per se.  There used to be a Evernote Food app, but that was shutdown for some reason.
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Offline Dane

  • Posts: 343
Re: What's Cooking
« Reply #11 on: June 27, 2018, 11:49 AM »
Ok.  I’ll play.  Here’s our yearly Xmas Eve project.  Timpano.  I make all the ingredients except for the the ziti.  It’s definitely a multi-day affair, basically a huge pasta shell enclosing ziti, homemade meatballs cured meats and cheeses and hardboiled eggs.  If you’ve seen the movie Big Night, which you absolutely should if you like food, you’ve seen this.  This year the power went out- so I was hand mixing the pasta dough by lantern light.
« Last Edit: June 27, 2018, 12:11 PM by Dane »

Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #12 on: June 27, 2018, 01:12 PM »
The Paprika App costs $4.99?  I really cringe at the idea of having to pay for an App, but it sounds like this one is really good so it may be worth it.

A lot of our recipes are either printed out or handwritten.  That's fine and all until we decide we want to make something while at the grocery store and then I can't remember what all of the ingredients are!  Having cloud access to the recipe would be really useful then.

After I used the app for a while, it worked out so slick that I decided to make a chalkboard for the side of the fridge so I could just take a picture. Between the app and the chalkboard photo, everything I need to purchase is on the phone. [cool] No more small scraps of paper in my pockets and scattered throughout the kitchen. Sometimes with 2 or 3 shopping lists, I couldn't remember which one was current.  [eek]

Two different colors of chalk. One for groceries and the other for Target, Menards, HD...whatever.

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #13 on: June 27, 2018, 01:15 PM »
I use Evernote for my shopping list(s).  1 list that's divided into sections - regular grocery store, Home Depot, Woodcraft, Costco, etc.
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Offline Upscale

  • Posts: 752
Re: What's Cooking
« Reply #14 on: June 27, 2018, 03:56 PM »
All you home cooks are getting me aggravated. I rent an apartment and barbecues on the balcony are strictly prohibited. All I can do is head over to a friend's house every 3-4 weeks to use his barbecue.  [crying] [crying] [crying]

I do have some skill with the stove, but it just doesn't come close to a barbecue. And yeah, I've tried a whole pile of indoor barbecues, but they suck big time!!!

Offline RobBob

  • Posts: 1271
Re: What's Cooking
« Reply #15 on: June 27, 2018, 05:16 PM »
Reverse sear, nice!

I feel the same way about ordering an expensive steak in a restaurant - I could make something a lot better for a lot less.

Me, too.  Always disappointed when I order steak, even at expensive steak restaurants.  Cooked at home is better.

Offline Koamolly

  • Posts: 33
Re: What's Cooking
« Reply #16 on: June 27, 2018, 08:25 PM »
Assuming you have access to some good sashimi grade ahi, here’s a simple way to prepare it, even for people who don’t care for raw fish. I think you guys might like this.















Ratio of shoyu to strained lemon juice is 1:1, but you can adjust to taste, but remember you are adding slivered lemon rind.

Outside of fish is barely cooked on low heat to whiten outside.  Can also put under broiler briefly if you keep an eye on it. You just want color. You don’t want to brown it.  Refrigerate it after taking it out of pan while you’re preparing lemons, green onions and marinade, it will be easier to slice.  Plate it on shallow plate. Let it marinate about an hour before serving.  Top with lemon rind and green onions.

If I’m taking it to a party, I’ll pour just enough marinade to moisten fish, to make transport less messy.  Assemble at party, add rest of marinade.

Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #17 on: June 27, 2018, 10:22 PM »
Nice presentation @Koamolly , it looks delicious, love the Shun knives, however I used to be a fan of Kikkoman but switched to Tamari-Lite because it was less salty. That allowed the subtle flavor of the sushi to come through...a major improvement.

I’m also interested in why you’re mincing the rind instead of just zesting the skin. There’s a difference in bitterness levels.

Putting those nits aside...I could eat sushi 3 nights a week.  [big grin]
« Last Edit: June 27, 2018, 10:34 PM by Cheese »

Offline Koamolly

  • Posts: 33
Re: What's Cooking
« Reply #18 on: June 27, 2018, 11:06 PM »
Nice presentation @Koamolly , it looks delicious, love the Shun knives, however I used to be a fan of Kikkoman but switched to Tamari-Lite because it was less salty. That allowed the subtle flavor of the sushi to come through...a major improvement.

I’m also interested in why you’re mincing the rind instead of just zesting the skin. There’s a difference in bitterness levels.

Putting those nits aside...I could eat sushi 3 nights a week.  [big grin]

Thanks.

My first wife, from years ago, was Japanese, this was her mom's recipe and she did it this way. A bit crunchier perhaps.  Need to be careful when peeling, for sure. Those pics are from a few years ago, I took for my daughter who was making this, to walk her through it.  Shuns are ok but I usually use cheap Japanese knives (sharpened)  I can abuse when hanging in the kitchen.   But, a good way to cut up fish is with a Olfa snap blade razor knife with the blade fully extended. ;)

I use lite shoyu but it’s whatever I have at the time I took pics.

Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #19 on: June 27, 2018, 11:42 PM »
My first wife, from years ago, was Japanese, this was her mom's recipe and she did it this way. A bit crunchier perhaps.  Need to be careful when peeling, for sure. Those pics are from a few years ago, I took for my daughter who was making this, to walk her through it.  Shuns are ok but I usually use cheap Japanese knives (sharpened)  I can abuse when hanging in the kitchen.   But, a good way to cut up fish is with a Olfa snap blade razor knife with the blade fully extended. ;)
I use lite shoyu but it’s whatever I have at the time I took pics.

 I have an affinity to always follow the original recipe the first time around. After that... the world’s your oyster, so go forth.

Cooking is almost more creative than woodworking because you’re always creating every meal. That’s creativity and part of the thought process that’s being generated all day long.

I’ve always been a fan of Wusthof because they’re really tough knives. However recently, the Shuns with the 16 degree cutting angle are incredibly sharp and only need to be steeled every couple of days.



« Last Edit: June 29, 2018, 05:29 PM by Cheese »

Offline Bob Marino

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Re: What's Cooking
« Reply #20 on: June 28, 2018, 05:08 AM »
Hello all

Ok. 5/6 months ago I believe it was Bob M. That started a thread about what grill to buy.  Well I followed that thread with great interest. I was sitting on the fence about a smoker or a Kamado style cooker.  With info given here and with my own research I decided to purchase a Kamado Joe cooker.   I’ve not regretted the choice, I’ve enjoyed learning about cooking in this fashion.  I was always concerned about using charcoal to do all this fancy cooking but have found it is quit simple to adjust and control the heat of a Kamado style grill. 

So thank you all for your opinions and knowledge of grilling.

That all said, I have to agree that I’m recently more interested in cooking than I am in being in my shop    Costs are similar, for example you have to purchase all the accessories for the grill, and covers for the grill, and in my case I had a small kitchen in our lower level of our home that we never used except to store financial records and other items.  So I cleaned it out and remodeled the kitchen completely new ceiling new flooring new lighting new appliances and sanded down the cabinets and repainted.  I bought a mixer to make pizza dough and now I’m accumulating cookbooks like I did with Woodworkering. 

I will say that’s it’s been fun this past 6 month learning a new hobby and a few pound added on


I enjoy this new thread and it comes at a good time when grilling is easier with the weather

Thank you all

So cooking can be just as expensive as woodworking.  And I have all of you to thank for it

 Yes, I started the conversation regarding grills - and got an awful lot of great info and recipes posted by members.   
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Offline magellan

  • Posts: 166
Re: What's Cooking
« Reply #21 on: June 28, 2018, 01:41 PM »
Hello all

I don’t want to change the direction of this thread but if I may I’d like to ask a question about
knives.  We have a full set of Cutco knives for every day use, but I would like to acquire a few nice knives for my downstairs kitchen that I’m now using as my kitchen for grilling and making pizza dough.   

Knives are a bit of a mystery to me.  Stainless, carbon steel or whatever ever else they’re using to make knives.  Do you need to spend a lot of money or can it be a reasonable purchase.  Seriously I visited a high end kitchen store the other day and I had no idea of what to buy steel wise.  I knew I wanted a chef’s knife and a boning knife but I didn’t know what to buy.  They had so many knives it was confusing

What brought this to mind was the comment about the knife Cheese used in the photo

Thanks all

Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #22 on: June 28, 2018, 01:50 PM »
Here's a good article on the difference between Japanese & German knives.

For slicing tasks I use Shun.

For heavier duty tasks I use Wusthof.

If you purchase a premium knife, NEVER put it in the dishwasher and don't abuse it, it will outlive you. [big grin]

https://www.tastingtable.com/cook/national/japanese-versus-german-knives

For a boning knife I prefer the Wusthof Flexible version. It also does a real good job in removing the skin from salmon fillets.

http://www.wusthof.com/products/classic/6-flexible-boning-knife
« Last Edit: June 29, 2018, 05:28 PM by Cheese »

Offline six-point socket II

  • Posts: 642
  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #23 on: June 29, 2018, 02:34 AM »
Hi,

Personally, as a long term and die-hard handmade knife collector, I've been using a handmade knife from a German knifemaker for years now. It's basically a Japanese / German/European crossover with a medium size Gyuto style blade and a German / European handle. I use this for any and everything, I always keep a sink of hot water for rinsing. I won't bore you with the details about steel and so on ... For most it doesn't matter anyway. When I need a smaller knife I use another one of my handmade/custom knives ...



Just FYI and before this sparks controversy: 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. The picture was used on their IG and FB, after I posted this to my private, back then, FB and IG Accounts - IIRC. This is no statement on drugs.













The Shuns are great knives as are so many others all the way up to handmade/custom knives ... You can sink more $$$$ in one knife than a couple of Festool tools would cost. ...

And the truth is, that's plainly a personal decision and not a necessity. I would highly recommend to you to see what knives fit your hand well and you enjoy "working" with - and then probably buy a big, medium and small one + a bendy one. If it's the Shuns that's a great choice - as would be Wüsthof, Zwilling, Herder, Dick ... 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

I'm sure there are also interesting US manufacturers that offer a quality product.

Kind regards,
Oliver
« Last Edit: June 29, 2018, 02:44 AM by six-point socket II »
Kind regards,
Oliver

Offline Bob Marino

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Re: What's Cooking
« Reply #24 on: June 29, 2018, 07:02 AM »
   

 I have the Wustoff Classic set for over 20 years and has served me well, though I should be a little better at sharpening. Well, last week my wife was using the 8" chef's knife to crack open a chicken - probably hacking the bones. Low and behold, when I went to clean the knife, I see that she also cracked some of the blade - beyond repair! Luckily I have a 10" Wustoff from about the same time ago and will use that in its place.
 I also have a Shun that I keep in it's own sheath and is off limits for use by anyone other than myself. Beautiful Shun, but they are fairly delicate.
 
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Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #25 on: June 29, 2018, 09:42 AM »

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 Wusthof 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]
« Last Edit: June 29, 2018, 05:27 PM by Cheese »

Offline Koamolly

  • Posts: 33
Re: What's Cooking
« Reply #26 on: June 29, 2018, 10:55 AM »

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.

Offline Joe Felchlin

  • Posts: 97
Re: What's Cooking
« Reply #27 on: June 29, 2018, 11:15 AM »
You guys look like really great CHEFS. [smile] Wish I had your talent.
Fortunately, I married a gourmet chef.

We’ve had the complete set of -
Zwilling J.A. Henckels Pro Knives for 25+ years.
She like REALLY SHARP KNIVES.
I don’t even use my Tormek Sharpener to sharpen ‘em.
I keep ‘em “razor blade” sharp by hand.

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Offline Bob Marino

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Re: What's Cooking
« Reply #28 on: June 29, 2018, 11:17 AM »
You guys look like really great CHEFS. [smile]
Wish I had your talent.
Fortunately, I married a gourmet chef.

We’ve had the complete set of -
Zwilling J.A. Henckels Pro Knives for 25+ years.

She like REALLY SHARP KNIVES.
I don’t even use my Tormek Sharpener to sharpen ‘em.
I keep ‘em “razor blade” sharp by hand.

 What’s your technique for that?
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Offline Joe Felchlin

  • Posts: 97
Re: What's Cooking
« Reply #29 on: June 29, 2018, 11:40 AM »
Bob:
I use water stones -
Then increasingly finer sand paper grits (adhesive backed) on a flat granite stone block -
Finishing with a gentle leather stropping (accompanied with a small amount of honing compound.
I set it up like an assembly line on my work bench -
And do most of our knife set all at the same time.
Once the “production line” is set up (a few minutes) - The sharpening goes pretty fast.
And... Since I’m already “in business” -
It’s a great time to check/touch up my most used hand plane and chisel blades -
Which I normally sharpen on my Tormek sharpener.
On occasion, I leave things set up and tell friends coming over for dinner/BBQ -
To bring their kitchen knives. (No more than one or two couples)
Takes a few minutes - And “brings out the smiles”.  [wink]

« Last Edit: June 29, 2018, 01:16 PM by Joe Felchlin »
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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

Offline 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

Online 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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Online 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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Offline 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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Offline 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

Offline 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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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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Online 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 »

Offline tjbnwi

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Re: What's Cooking
« Reply #60 on: July 03, 2018, 12:34 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

@tjbnwi

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

Mike A.

Our insurance company lists me as obese.

I do need to lose about 15 pounds. 

Tom

Offline six-point socket II

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Re: What's Cooking
« Reply #61 on: July 03, 2018, 12:53 PM »
Hi,

Sunday's dinner.

Tomatos filled with meatballs, baked in the oven. Sprinkled with butter and breadcrumbs/panko before it's placed in the oven. Some french fries and left over red-sauce from Saturday.



Kind regards,
Oliver

Kind regards,
Oliver

Offline GoingMyWay

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Re: What's Cooking
« Reply #62 on: July 03, 2018, 12:57 PM »
Those fries look amazing!  I was eyeing the fries in your earlier post also.  Are those homemade fries or store bought?  Do you deep fry or bake them?
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Offline six-point socket II

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Re: What's Cooking
« Reply #63 on: July 03, 2018, 01:07 PM »
Hi,

those fries are a store bought, a frozen, convenience product. I deep fry them, as I have a built in deep fryer in my kitchen. ( https://www.neff-home.com/de/produktliste/N34K30N0 )

I/we used to make our own fries from time to time - like my Mom taught me - but it has gotten ridiculously hard to get "the right" potatoes ... And more often than not it turned out "not so well" because of that.

Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

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Re: What's Cooking
« Reply #64 on: July 03, 2018, 01:12 PM »
Hi Oliver,

Wow I'm jealous!  A built in deep fryer!!  Is it hard to change/clean the oil?

I have this little countertop model: https://www.t-falusa.com/Cooking-appliances/Fryers/Ultimate-EZ-Clean-Fryer/p/7211001726.  I bought it because it makes cleaning and storing the oil much less of a burden.
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Offline six-point socket II

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Re: What's Cooking
« Reply #65 on: July 03, 2018, 01:17 PM »
Hi,

I use a fat that hardens when cold, so whenever I want to change it I simply let it cool down a bit after use, put a pot with plastic bag inside under the drain (it's inside the corresponding cabinet) and open the valve ... :)

If I used oil it would be even easier as I could drain it cold - but it's more hassle to dispose it. (I let the fat harden in the bag and it goes simply into trash, totally legal/OK here)

Kind regards,
Oliver
Kind regards,
Oliver

Offline Cheese

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Re: What's Cooking
« Reply #66 on: July 03, 2018, 01:28 PM »
Last evenings dinner:
Marinated Flank Steak Sandwiches with Pepper Butter and Lime-Cilantro corn.

« Last Edit: July 03, 2018, 01:31 PM by Cheese »

Offline six-point socket II

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Re: What's Cooking
« Reply #67 on: July 03, 2018, 02:09 PM »
*yum* :)

Kind regards,
Oliver
Kind regards,
Oliver

Offline aloysius

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Re: What's Cooking
« Reply #68 on: July 04, 2018, 07:38 AM »
Hi,

I/we used to make our own fries from time to time - like my Mom taught me - but it has gotten ridiculously hard to get "the right" potatoes ... And more often than not it turned out "not so well" because of that.

Kind regards,
Oliver


Idaho Russett, Russett Burbank or just Russett (different names for the same variety) are statistically the world's favourite - & probably North America's only - commercially available chipping potato these days. It's the Big Mac Donald's deep frying standard specification varietal.

I prefer older, more localised varieties myself, such as Tasman, Kennebecs or even on occasion Brownells.  Nobody else will have heard of any of these as they're local Antipodean varietals developed over a century ago, & will have fallen from favour for commercial or some other esoteric economic reason.  Nevertheless, they're still popular with fellow Tasmanian cognoscenti.  We love our heritage spuds & onions down under:  bugger your globalised standard varieties.
« Last Edit: July 04, 2018, 09:58 AM by aloysius »
FOG-wit since '95:  Some say since birth...

Online SRSemenza

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Re: What's Cooking
« Reply #69 on: July 04, 2018, 11:02 AM »
Hi,

I/we used to make our own fries from time to time - like my Mom taught me - but it has gotten ridiculously hard to get "the right" potatoes ... And more often than not it turned out "not so well" because of that.

Kind regards,
Oliver


Idaho Russett, Russett Burbank or just Russett (different names for the same variety) are statistically the world's favourite - & probably North America's only - commercially available chipping potato these days. It's the Big Mac Donald's deep frying standard specification varietal.

I prefer older, more localised varieties myself, such as Tasman, Kennebecs or even on occasion Brownells.  Nobody else will have heard of any of these as they're local Antipodean varietals developed over a century ago, & will have fallen from favour for commercial or some other esoteric economic reason.  Nevertheless, they're still popular with fellow Tasmanian cognoscenti.  We love our heritage spuds & onions down under:  bugger your globalised standard varieties.

We have Kennebecs in my area of NYS. Brownell sounds familiar too , but not sure.

When making my own fries one of the primary tricks is to fry twice. Blanch fry then drain, then fry again. A couple other things ........................... dry them with a towel after cutting, shake in a bag with a little corn starch, then fry.  See Cook's Illustrated / Country for a detailed method.

I think it is odd ( in the USA at least) that there are restaurants touted for having the most incredible fries ever because they are cut fresh in house , etc. I always avoid the fries in those places because I have rarely had any that were any good. They tend to cut them and put them in the fryer. You get big, thick, soft,  floppy, non-crisp  "fries".  Yuk.

Seth

Offline aloysius

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Re: What's Cooking
« Reply #70 on: July 05, 2018, 12:00 AM »
There's apparently a secret to great chips:
Traditional dripping as opposed to rapeseed oils or other plant-based alternatives.
Parboiling for 3 minutes, quick draining & drying by rolling in a towel.
Immediate snap-freezing.
Immersion (carefully) of frozen chips in preheated dripping.
A light golden-coloured fry rather than a dark browning.
Little or no (natural, not chemically "flavoured") salt to taste.
Serve hot immediately, uncovered allowing steam to escape.

Health practitioners & dieticians would have paroxysms of angst about using animal fats.  Quite rightly so, I'm sure.  But if they're regarded as an occasional treat as opposed to a staple any subsequent harm is minimised.  To put it another way:  which tastes better?  Butter or Margarine?  I rest my case.
FOG-wit since '95:  Some say since birth...

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #71 on: July 05, 2018, 08:57 AM »
4th of July Dinner was grilled wings, brats, hot dogs, and burgers.









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Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #72 on: July 05, 2018, 12:15 PM »
4th of July Dinner was grilled wings, brats, hot dogs, and burgers.


Food looks nummy... [smile] Maybe I'll make some burgers tonight.  [big grin]

For the 4th I made Hoisin Shrimp with Bok Choy, Shiitakes and Peppers in a sheet pan. Easy to prepare and everyone just helps themselves. Goes good with an ice cold beer.
« Last Edit: July 05, 2018, 12:17 PM by Cheese »

Offline Don T

  • Posts: 1790
  • Phoenix, Az
Re: What's Cooking
« Reply #73 on: July 05, 2018, 10:49 PM »
Hello all

I don’t want to change the direction of this thread but if I may I’d like to ask a question about
knives.  We have a full set of Cutco knives for every day use, but I would like to acquire a few nice knives for my downstairs kitchen that I’m now using as my kitchen for grilling and making pizza dough.   

Knives are a bit of a mystery to me.  Stainless, carbon steel or whatever ever else they’re using to make knives.  Do you need to spend a lot of money or can it be a reasonable purchase.  Seriously I visited a high end kitchen store the other day and I had no idea of what to buy steel wise.  I knew I wanted a chef’s knife and a boning knife but I didn’t know what to buy.  They had so many knives it was confusing

What brought this to mind was the comment about the knife Cheese used in the photo

Thanks all
What do you think of your Cutco knives?  I was just in Costco and they had a 21 piece set for 1149. I was impressed with the demo.
RO150, C12, DF 500 Q, CT33, TS75, MFT3, Kapex 120, MFT3/Kapex, MFK 700, RO 90, ETS150/3, CT22, Centrotec Installers Kit, Parallel Guides & Ext, Carvex, OF1400, LR32 Set, MFS400 w/700 rails, KA UG Set, First Aid Kit, RTS 400 EQ, Vecturo OS400 Set, CT Wings, CT Drill Guide, Pro 5, CXS, C18, HL850, Vac Sys set

Offline Koamolly

  • Posts: 33
Re: What's Cooking
« Reply #74 on: July 05, 2018, 11:42 PM »
Hello all

I don’t want to change the direction of this thread but if I may I’d like to ask a question about
knives.  We have a full set of Cutco knives for every day use, but I would like to acquire a few nice knives for my downstairs kitchen that I’m now using as my kitchen for grilling and making pizza dough.   

Knives are a bit of a mystery to me.  Stainless, carbon steel or whatever ever else they’re using to make knives.  Do you need to spend a lot of money or can it be a reasonable purchase.  Seriously I visited a high end kitchen store the other day and I had no idea of what to buy steel wise.  I knew I wanted a chef’s knife and a boning knife but I didn’t know what to buy.  They had so many knives it was confusing

What brought this to mind was the comment about the knife Cheese used in the photo

Thanks all
What do you think of your Cutco knives?  I was just in Costco and they had a 21 piece set for 1149. I was impressed with the demo.

There are way better knives for far less money.  Stay away.  But if the demo seduced you... Costco has a great return policy.  Seriously, for $1150 you can get some really nice kitchen knives... and probably another Festool sander or something.  I have a few Cutco knives.

https://cheftalk.com/threads/cutco-knives.11067/

Offline tjbnwi

  • Posts: 5591
  • Cedar Tucky Indiana
Re: What's Cooking
« Reply #75 on: July 06, 2018, 12:02 AM »
Give these a try. I’m really impressed with mine. Mine have tak handles.

https://www.crateandbarrel.com/shop-by-brand/schmidt-brothers/1

Tom

Offline Don T

  • Posts: 1790
  • Phoenix, Az
Re: What's Cooking
« Reply #76 on: July 06, 2018, 01:18 AM »
Hello all

I don’t want to change the direction of this thread but if I may I’d like to ask a question about
knives.  We have a full set of Cutco knives for every day use, but I would like to acquire a few nice knives for my downstairs kitchen that I’m now using as my kitchen for grilling and making pizza dough.   

Knives are a bit of a mystery to me.  Stainless, carbon steel or whatever ever else they’re using to make knives.  Do you need to spend a lot of money or can it be a reasonable purchase.  Seriously I visited a high end kitchen store the other day and I had no idea of what to buy steel wise.  I knew I wanted a chef’s knife and a boning knife but I didn’t know what to buy.  They had so many knives it was confusing

What brought this to mind was the comment about the knife Cheese used in the photo

Thanks all
What do you think of your Cutco knives?  I was just in Costco and they had a 21 piece set for 1149. I was impressed with the demo.

There are way better knives for far less money.  Stay away.  But if the demo seduced you... Costco has a great return policy.  Seriously, for $1150 you can get some really nice kitchen knives... and probably another Festool sander or something.  I have a few Cutco knives.

https://cheftalk.com/threads/cutco-knives.11067/
Thanks for the reply. I did some research and they get horrible reviews. So I will continue to look for a nice set of kitchen knives.
RO150, C12, DF 500 Q, CT33, TS75, MFT3, Kapex 120, MFT3/Kapex, MFK 700, RO 90, ETS150/3, CT22, Centrotec Installers Kit, Parallel Guides & Ext, Carvex, OF1400, LR32 Set, MFS400 w/700 rails, KA UG Set, First Aid Kit, RTS 400 EQ, Vecturo OS400 Set, CT Wings, CT Drill Guide, Pro 5, CXS, C18, HL850, Vac Sys set

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #77 on: July 06, 2018, 08:33 AM »
I "worked" for Cutco for all of a day or two during the summer of 2000.  I was the very last person to be interviewed.  I was nervous because some of the other people sitting with me were declined, while others were hired.  I didn't know how it was going to go for me.  Sure enough I passed the interview and was able to purchase the "salesman" set that would be required to give the in home demos.  At the time I was a big fan of QVC and infomercial style selling so I LOVED the sales pitch that we were taught to give the in home demos.  I still remember some of it to this day.  I never actually gave a paid in home presentation - only showed my grandparents the sales pitch.  I just kept the set and that was my time with Cutco.

The only 2 items from the  salesman set  that I really liked from Cutco were the Spatula/Spreader and the Shears (Model 77).  The Shears were actually used in the demo to cut a penny into a "corkscrew."  They were that strong.  They also separate completely for easy cleaning.  We mostly wash ours in the dishwasher with no ill effects.    I still have the same Shears from 18 years ago and 2 years ago I picked up 2 more pairs Cutco Shears from Amazon.  They are very pricey at $100+ but I consider them worth every penny.  I believe I saw Costco selling a pair of the Shears along with a bread knife as a set for $100 something.  It didn't look like they were just selling the Shears alone.  I gave one of the pairs to my in-laws and kept the other pair for us.  They really are the best in my opinion. 
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Offline aloysius

  • Posts: 264
Re: What's Cooking
« Reply #78 on: July 06, 2018, 09:46 PM »
Sets of tools (knives, chisels, pots & pans etc.) generally tend to be a mixed blessing.  Cheaper unit pricing from multiple purchases are defrayed by intrinsic redundancy.

If you're lucky, maybe HALF of your set will be useful, rapidly becoming favourites.  The other half will languish relatively or in a worse case scenario entirely unused in their ludicrously commodious designer display.  Worse, the useless items on permanent display serve as a permanent reminder of your profligacy, wastefulness & ill-considered impulsiveness.

Knives tend to be an intensely personal tool. What works for one might just as justifiably be considered rubbish by another.  Just as nobody could ever advise me what type of person to choose as a life-partner, I could never trust another's advise with cutlery.  I can't even trust myself!

Here's a case in point.  Seduced by multiple glowing reviews, provocative marketing & a century or more of heritage, I chose what I considered to be a triumph of design from the supposed creators & makers of what must be the world's most expensive serrated bread knife:

https://www.guede-messerstore24.de/guede-brotmesser-balbach-da7431-32/a-527/

Whilst this is well & truly "out of my league", I should've heeded the red flags that were beginning to appear.  Euro 4600 (about AU $7500) for what is to all intents & purposes a "disposable" & otherwise pretty ordinary general purpose bread & other soft produce slicer.  Any purchaser, sufficiently foolish but with eyes wide open deserves to be ripped off.   Such was my reaction to such blatantly exorbitant, ludicrous extravagance.

Yet here was another fine example of the Solingen cutler's art, resplendent in all its glory:

https://www.guede-messerstore24.de/kochmesser-the-knife-damast-guede/a-7926/

Those curves!  The gorgeous damascene patinated interplay of light, dark & reflectivity.  That subtly curvaceous midriff swelling almost begging for a lustful grasp from fevered, sweaty palms!  A mere snip at less than half the price of the "original" Brotmesser.  Yet another red flag, however.  Any knifemaker sufficiently arrogant to name their product "THE Knife", (die Messer) should immediately arouse suspicion.  But there were glowing reviews, extolling the virtues of it's "radical" redesign of this rather basic tool (a chef's knife).  From no less than a "master-chef"  (whatever the eff that's supposed to be!).  More convincing than a "master builder" or "master plumber" perhaps, but in reality I suspect s/he to be closer akin, if you can forgive the double-entendre, to a "master-baiter".

In a masterful stroke of marketing, there was yet another "poor man's" version.  A snip at a mere fraction of the original's price, yet offering most if not all of that seductive form-
factor, including a "free" leather sheath:

https://www.guede-messerstore24.de/kochmesser-the-knife-guede-olive-lederscheide/a-8447/

The clincher was a retailer's half-price offer (a "gentlemen's outfitter" high-end clothing & "accessories" retailer) no less.  This should've been the third & final red flag that sent me running for the hills screaming noooooo, bank balance intact.  In my ignorance, impulsiveness & stupidity I nevertheless forked out what was for me an insanely extravagant AU $250 including postage for this veritable panacea for all my woes that would not only reinforce, rejuvenate & reinvigorate my domestic culinary skills, but perhaps, as the TV advertorials are frequently wont to claim, actually "change my life".

The reality, as always, is more prosaic.  "The Knife" is pretty useless.  It's way too heavy (all that steel, of course).  Should've forseen that one.  Worse, the weight is carried way too far forward, making for a ludicrously disproportionate front-heavy "balance" that requires a tiring death-grip to counterpoint.  The handle is tiny, made from a poorly selected, knotty piece of rubbish firewood-grade olivewood.

It has one of the "laziest" grinds I've ever experienced!  Way too convex, thick & wedge-sectioned, meaning that cutting all but the softest vegs are a chore, & in the hardest (pumpkin & the like) nigh on impossible to force such a pronounced wedge through resilient hard flesh.  The bearded heel of the blade, just as in a medieval axe, supposedly "lightens" the back end, but it simultaneously places one's fingers in harm's way, effectively rendering the back 1/3 of the blade unusable!  Plus it's also impossible to use a sharpening "steel".

After several hours (I do mean several) attempting a hollow grind on the blade, I at least have a semblance of workable form for the front 2/3 of the cutting edge and bolstering.  But the pronounced weight-forward bias & small handle section are rather insurmountable issues that will permanently & irremediably refrain from lifting this abortion from the realm of uselessness.

What a waste!  What a disappointment.  What an unbelievably poor design emanating from such a renowned toolmaker.  What was I thinking?  What an idiot!  Maybe it's going to be useful for no other reason than as a permanent reminder of just how easily a fool & his or her hard-earned readies can be separated by canny but deceptive marketing.

In some ways it's reminiscent of my reaction to some of the worst product from yet another well renowned but unnamed Teutonic toolmaker.  Caveat emptor, one & all.  All that glisters etc. etc.

I can hear the sly sniggers, chortles, snickers & guffaws of schadenfreude from afar!  OK.  I admit it:  I'm the tool!
« Last Edit: July 06, 2018, 11:31 PM by aloysius »
FOG-wit since '95:  Some say since birth...

Offline six-point socket II

  • Posts: 642
  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #79 on: July 07, 2018, 03:36 AM »
While shopping on Thursday I came across a really nice 1.6 kg piece of mock tender - and with all the talk about Bœuf bourguignon ... I simply had to make some ... This is going to be deep-freezed now for some "colder" days ...



Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #80 on: July 09, 2018, 09:54 AM »
Last Thursday we made poutine.



Last night we made Jacques Pépin's Chicken Jardinière.







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Offline six-point socket II

  • Posts: 642
  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #81 on: July 12, 2018, 06:07 PM »
From a couple of days ago.

Beef roulade (filled with bacon, onion, dill pickle, mustard (...) (self made) and farfalle pasta (store bought).



Kind regards,
Oliver
Kind regards,
Oliver

Offline six-point socket II

  • Posts: 642
  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #82 on: July 14, 2018, 03:58 PM »
Hi!

Yesterday we had a spontaneous BBQ with our Lawyer and his family - I forgot to take pictures.

Today, we had another BBQ on our own - I didn't forget to take pictures.





Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #83 on: July 15, 2018, 05:00 PM »
Last night's dinner was steak, asparagus, boiled potatoes, and salad.

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Offline Peter Halle

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Re: What's Cooking
« Reply #84 on: July 15, 2018, 05:45 PM »
Last night's dinner was steak, asparagus, boiled potatoes, and salad.

(Attachment Link)

How did you cook your steak?

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #85 on: July 15, 2018, 05:56 PM »
We buy the large sub primal cuts of strip steak from Costco and then cut them up into regular steak thicknesses.  We season them with salt and pepper (sometimes garlic powder) and then vacuum seal the steaks before freezing.  Then I cook them straight out of the freezer sous vide at 124 degrees for 1 1/2 to 2 hours.  These particular steaks have been in the freezer since January 21, 2018.  My favorite way to finish a sous vide steak is to sear it in a rip roaring pan with avocado oil.  Normally I use a cast iron pan on a Iwatani butane burner outside (keeps the house from getting smokey).  Yesterday I used our All-Clad skillet as it's big enough to sear both steaks at the same time - about 1 1/2 or 2 minutes per side.







I also have a Searzall, propane torch, and MAPP gas torch, but skillet searing is my favorite way to finish.  I really don't know what all the hype is about the Searzall.  It's waaaay too slow for me.
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Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #86 on: July 15, 2018, 06:22 PM »
Hey Oliver, is that a red pepper or a tomato dipping sauce next to the bread?

Offline Peter Halle

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Re: What's Cooking
« Reply #87 on: July 15, 2018, 06:41 PM »
@GoingMyWay , I was guessing sous vide.  I too am one of those who does "it".

I too have the torch, the Searzall, and probably the same portable burner as you.  I also prefer cast iron on the burner.  I found that Wegmans carries duck fat and holy cow!

Haven't tried avocado oil but have played with coconut oil which is close I believe.

Hey,  one day we will meet up at a Festool event and then there will be a cook off between all those who have posted here.

THAT would be fun.

Peter

Offline six-point socket II

  • Posts: 642
  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #88 on: July 15, 2018, 06:42 PM »
Hey @Cheese that‘s a tomato dip, family recipe :)

I should have an english translation of that recipe somewhere, if you want I dig it out and post it. :)

Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #89 on: July 15, 2018, 06:53 PM »
@GoingMyWay , I was guessing sous vide.  I too am one of those who does "it".

I too have the torch, the Searzall, and probably the same portable burner as you.  I also prefer cast iron on the burner.  I found that Wegmans carries duck fat and holy cow!

Haven't tried avocado oil but have played with coconut oil which is close I believe.

Hey,  one day we will meet up at a Festool event and then there will be a cook off between all those who have posted here.

THAT would be fun.

Peter

Yep, I noticed you mentioned that you have a sous vide circulator in another post.  I have the Anova Precision Cooker and love it.  I know someone who waited a very long time for a Joule that ended up dying and needing to be replaced under warranty.

Frying in duck fast would be delish I think.  I know a lot of higher end places fry their fries in duck fat.  Last time I made sous vide duck breasts we had a lot of fat leftover.  I saved it for a bit, but didn't have an immediate need for it so I tossed it.

I just picked up a new big bottle of avocado oil at Costco since I noticed they were selling it.  I had tried using virgin unrefined coconut oil and it imparted a slightly coconutty flavor to the steak.  I can't remember now if I was actually supposed to use the refined coconut oil or not, nevertheless the flavor was very subtle and hard to immediately notice/detect.

A cook off would be fun - I think that's something I might have a shot at.  If it were a woodworking competition I'd be dead in the water.
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Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #90 on: July 16, 2018, 08:41 AM »
Last night my wife made thai green curry chicken (left bowl) and northern thai pork belly curry (right bowl) with stir fried chayote.

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Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #91 on: July 16, 2018, 09:46 AM »
Hey @Cheese that‘s a tomato dip, family recipe :)

I should have an english translation of that recipe somewhere, if you want I dig it out and post it. :)

Kind regards,
Oliver

That'd be great Oliver,  [not worthy]  It looks delicious. It will become recipe #620 in Paprika.  [cool]

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #92 on: July 17, 2018, 09:01 AM »
Last night I made Braised Octopus with Spaghetti.





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Offline six-point socket II

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  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #93 on: July 17, 2018, 09:20 AM »
Hey @Cheese that‘s a tomato dip, family recipe :)

I should have an english translation of that recipe somewhere, if you want I dig it out and post it. :)

Kind regards,
Oliver

That'd be great Oliver,  [not worthy]  It looks delicious. It will become recipe #620 in Paprika.  [cool]

Pretty simple, but it really does taste great:

Ingredients for 4-6 servings

6 tbsp Tomato ketchup
4 tbsp Oil (I recommend not to use a native olive oil)
2 tsp Mustard
1 Garlic clove (pressed)
1 Shallot (diced or minced)
Salt, Pepper, Paprika (sweet and hot)
Parsley

Preparation

Stir ketchup, oil, mustard well. Add the garlic clove (pressed) and shallot (diced/minced). Last add salt, pepper, parika - stir well once again. Then add the parsley and stir gently.

--

Kind regards,
Oliver
Kind regards,
Oliver

Offline six-point socket II

  • Posts: 642
  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #94 on: July 17, 2018, 02:32 PM »
Today's lasagna :)



Kind regards,
Oliver
Kind regards,
Oliver

Offline Cheese

  • Posts: 4589
Re: What's Cooking
« Reply #95 on: July 18, 2018, 11:54 AM »

Pretty simple, but it really does taste great:


Thanks Oliver...it's now part of Paprika. [big grin]               [cool]   Oliver's Tomato Dip   [cool]


Offline six-point socket II

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  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #96 on: July 18, 2018, 12:11 PM »
So cool! :) Thanks!  [big grin] [big grin] [big grin]

Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

  • Posts: 346
Re: What's Cooking
« Reply #97 on: Today at 10:59 AM »
Last night's dinner was pan seared sockeye salmon with wild rice, sauteed shanghai bok choy, and crab and asparagus soup.



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