Yagathai Posted March 21, 2016 Share Posted March 21, 2016 What happened to the old knife thread? Anyway, this is a thing:http://kotaku.com/gothic-lolita-themed-kitchen-knives-exist-1766111051 Link to comment Share on other sites More sharing options...
Tears of Lys Posted March 21, 2016 Share Posted March 21, 2016 How do you make the screen freeze so I can actually examine these knives? It doesn't rest long enough to look at them in any detail. Not that I'm interested in buying one. . . Link to comment Share on other sites More sharing options...
MercenaryChef Posted March 22, 2016 Share Posted March 22, 2016 Those knives offend me, yagathai. Having one in my knife bag would be funny though. Today I was at a restaurant trade show where I busted out a rather impressive brunoise on a red apple with a rather unimpressive knife that was being featured for the low price of $11.49. Still I prefer my own cutlery collection. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted March 23, 2016 Share Posted March 23, 2016 We still need to go knife shopping, Chef. My skills are rudimentary at best, but I feel like I want a knife that can carve up an ox. In happy news, a brand new whole-animal butcher just opened up down the block from us. They have some gorgeous meats, and the butchers are friendly as hell. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted March 23, 2016 Share Posted March 23, 2016 We still need to go knife shopping, Chef. My skills are rudimentary at best, but I feel like I want a knife that can carve up an ox. In happy news, a brand new whole-animal butcher just opened up down the block from us. They have some gorgeous meats, and the butchers are friendly as hell. Link to comment Share on other sites More sharing options...
MercenaryChef Posted March 23, 2016 Share Posted March 23, 2016 21 minutes ago, Xray the Enforcer said: We still need to go knife shopping, Chef. My skills are rudimentary at best, but I feel like I want a knife that can carve up an ox. In happy news, a brand new whole-animal butcher just opened up down the block from us. They have some gorgeous meats, and the butchers are friendly as hell. Next time we are in NYC let's touch knives together at Korin trading company! Link to comment Share on other sites More sharing options...
kairparavel Posted March 23, 2016 Share Posted March 23, 2016 15 minutes ago, MercifulChief said: Next time we are in NYC let's touch knives together at Korin trading company! That'll be my birthday weekend in June. Korin knives and Robert Smith! Yes! Link to comment Share on other sites More sharing options...
Lily Valley Posted March 23, 2016 Share Posted March 23, 2016 Can I ask about mushrooms? I made a mushroom seafood risotto and it came out AWFUL. The list of things I did wrong starts with mushrooms and seafood and just got worse from there. My question arises from an argument that my brother and I had from not eating it. He said it tasted too mushroomy and I swore that the mistake had been with the seafood, too fishy. I cooked the last of the mushrooms in a fridge cleanout veggie mix. I'll swear that some of the mushrooms tasted fishy to me. They were brown beech mushrooms, if that helps. So, while I KNOW that the mushroom-seafood combination will NEVER happen again in this house. Can someone tell me why the mushrooms taste like fish, or conversely, why my too-strong seafood stock make my brother think the risotto was too mushroomy? As always, thank you. Link to comment Share on other sites More sharing options...
MercenaryChef Posted March 23, 2016 Share Posted March 23, 2016 Lily, I wish I knew what wet wrong. Seafood and mushrooms are rarely paired together. But, it sounds like something else went amiss as well. Link to comment Share on other sites More sharing options...
Lily Valley Posted March 23, 2016 Share Posted March 23, 2016 Ok, twice now my crappy monopoly owned wi-fi service has prevented me from telling you exactly what I did. Suffice it to say there is a VERY VERY good reason mushrooms and seafood are not paired. On seafood stock, how long does one usually cook this? On mushroom risotto (without even the idea of seafood) how many mushrooms per cup of dry risotto? Link to comment Share on other sites More sharing options...
wolverine Posted April 9, 2016 Share Posted April 9, 2016 What to do with boiled eggs still from Easter...no I am not afraid they are too old. My wife is not a fan of creamed eggs on toast. I have used half a dozen in sandwiches and have a dozen or so still left. Link to comment Share on other sites More sharing options...
MercenaryChef Posted April 9, 2016 Share Posted April 9, 2016 1 minute ago, wolverine said: What to do with boiled eggs still from Easter...no I am not afraid they are too old. My wife is not a fan of creamed eggs on toast. I have used half a dozen in sandwiches and have a dozen or so still left. You could throw them away. Easter was a good bit ago. Or you could make egg salad or deviled eggs and give the whole family diarrhea. I love egg salad. But I hate diarrhea. Interestingthing about food borne illness most cases are self inflicted. Link to comment Share on other sites More sharing options...
wolverine Posted April 9, 2016 Share Posted April 9, 2016 Sounds reasonable. Being around my grandma too much as a child makes it really hard for me to just throw it out. I better at least crack one open and see how they look... Link to comment Share on other sites More sharing options...
Tears of Lys Posted April 9, 2016 Share Posted April 9, 2016 I vote for egg salad and diarrhea (or not.) I put shredded carrot in with my egg salad and it's yummy. Egg salad on toasted onion bagels is terrific. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted April 10, 2016 Share Posted April 10, 2016 We steamed a snapper with ginger, green onions, and Shaoxing wine. For the side, choy sum dressed with ginger-chile-green onion-oil and light soy sauce. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted April 10, 2016 Share Posted April 10, 2016 We steamed a snapper with ginger, green onions, and Shaoxing wine. For the side, choy sum dressed with ginger-chile-green onion-oil and light soy sauce. Link to comment Share on other sites More sharing options...
Guest Posted April 10, 2016 Share Posted April 10, 2016 2 minutes ago, Xray the Enforcer said: We steamed a snapper with ginger, green onions, and Shaoxing wine. For the side, choy sum dressed with ginger-chile-green onion-oil and light soy sauce. Wow, sounds amazing. Link to comment Share on other sites More sharing options...
Mr. X Posted April 10, 2016 Share Posted April 10, 2016 It was pretty damn tasty! Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted April 10, 2016 Share Posted April 10, 2016 9 minutes ago, GrapefruitPerrier said: Wow, sounds amazing. Thank you! It ended up quite tasty. The fish dish was designed generally around a recipe from Fuchsia Dunlop's Land of Plenty. The choy sum dish was from a strictly followed recipe from Dunlop's Every Grain of Rice. Just discovered that Fuchsia Dunlop has a new book in October focusing on recipes from the lower Yangtze region. So stoked! Link to comment Share on other sites More sharing options...
Tears of Lys Posted April 10, 2016 Share Posted April 10, 2016 This belongs in another thread. Link to comment Share on other sites More sharing options...
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