What's Cooking

[Bob Marino]

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. 

 

[magellan]

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

 

[Cheese]

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

 

[six-point socket II]

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" ishttps://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

 

[Bob Marino]

 

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.

 

[Cheese]

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" ishttps://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]

 

[Koamolly]

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" ishttps://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.

 

[JFelchlin]

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.

 

[Bob Marino]

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?

 

[JFelchlin]

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]

 

[six-point socket II]

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" ishttps://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

 

[six-point socket II]

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" ishttps://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

 

[Cheese]

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]
[attachimg=1]
[attachimg=2]
[attachimg=3]

 

[six-point socket II]

Beautiful, love that blade shape!

Kind regards,
Oliver

 

[semenza]

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. 

  [attachimg=1]

Seth

 

[GoingMyWay]

Wow that kinda reminds me of turducken.  That looks great.  Everything is better with bacon! 

 

[six-point socket II]

It's peanut-butter jelly... oh, no, it's BACON BOMB time!!!

That looks amazing Seth!

Kind regards,
Oliver

 

[Bob Marino]

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. 

  [attachimg=1]

Seth

  Nice, Seth.

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

 

[semenza]

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. 

  [attachimg=1]

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

 

[peter halle]

Well tonight, lemon jalapeño marinated mussels for my wife and spicy shrimp fritters with Bahama style dipping sauce for me.

Peter