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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
3 birdies, 3 bogeys for 72
Happy with that these days?
Extremely. Cold and rainy on the shore of Lake Michigan today
I exclusively eat the lemons
I need some kitchen knife upgrades. What kind of recommendations do you guys have? I'll take any ideas from "I acquired this from somewhere when I was in college and it just works" up to "Eli Porter Italian shoes on a factory floor" type of recommendations
go to a store and see how a few feel in your hands, and how well balanced they are. most of the top brands all make quality knives if you keep them sharp, most important factor is comfort in your hand.
shibata tinker tank 180mm
Ok, but what are the top brands and what stores have them?
i found a local knife / kitchen supply shop in denver and went there to buy a new one last year. Felt good about the purchase after talking to the people there. I'd recommend that
The Garlic and Onions that come out of a good boil are the bees knees.
Only time I'll eat an entire head of garlic, after acquiring the knowledge of how much garlic that actually is.
i have a very good sharpening stone and honestly my knives are cheap AF and always sharper that monty python wit
Depends on what you're looking to spend, If you want something really cool find a japanese specialty store and find a good carbon steel knife. They are a little more work to keep in good shape, but there's nothing like a Japanese carbon steel chef's knife. Stainless steel will never get as sharp or stay sharp as long. If you don't want to spend as much or want to care for a knife, I think Zwilling is a really solid middle ground knife for a decent price. They have a good feel and can keep a pretty solid edge. Whatever you decide, look for something that forged, not stamped as that's automatically going to result in higher quality. This is all kinda just for the chef's knife as tha'ts important to go quality as its what you're using 95% of the time. You can go cheaper for the lesser used knives if you want.
Making roast chicken tonight and my wife (who doesn’t cook) got visibly angry at me when I slathered Mayo all over this bird.
Roast chicken, jus, roasted onion and carrot, and risotto with goat cheese. Did this the right way.
These brisket burnt ends were fucking ridiculously good
I don’t blame her
Mayonnaise, even if you dislike it as a condiment, is made of oil and eggs, which are terrific for roasting meat!
I have a Shun that I really like.
Our non stick pots and pans are basically done for from our wedding.
any recommendations on a new set?
Can’t decide on dropping the money on nice set or just keep replacing shitty min stick stuff. I’m the main cook as my wife basically just cooks eggs
I got the Misen set and have no complaints about it
I gave up on nice non-stick stuff and just buy whatever garbage is on sale at Costco every year or two. $20 per year for three sautée pans seems to be more economical and better performing than $300 every 5-7 years on Calphalon et al.
Edit: we also have some All Clad stainless to fill the gaps that don’t get used nearly as much.
I've seen a lot of people using mayo marinades for pan frying lately as well.
Love my zwilling pans. Not cheap, but they are the only pan I've ever used that are truly non stick. Never have to use oil or butter for eggs or anything else and have held up very well despite daily use for the last 3 years.
Tri tip from double R Ranch. Sous vide then seared. Red onion and pickled jalapeño and provolone. Air fried red potatoes w/ rosemary and mined garlic
Snuck some little smokies in the from scratch pancakes this morning because #teamsavory and Levi says
Extremely on topic for the reoccurring mayo discussion in this thread.
Making chili tonight. Trigger warning for those from Texas, the portion on my chili cheese dogs will be considered chili to you, the portion my wife eats in a bowl will be meat and bean stew to you.
also trying this meat for the first time because it was on sale.
I made soup.
I drastically underestimated how much cheese to put on. When those went in they were covered and overflowing. It basically turned into noodles in the broth but was a far cry from the cheese sheet you see sometimes on French onion. That’s fresh shredded Gruyere and Asiago.
Soup come say hello to your father
makes the cheese suspended in the broth seem a lot more jizz suspended in water. thanks.
What brand of frank did you use?
Those are hebrew national all beef franks.
Monterey Jack on one side, sharp cheddar on the other.
This guy thinks he is breaking some news when most people on earth have known this forever?
Gumbo with catfish, crawfish, oysters, crab claw meat, and andouille. We always ate Cajun food for the LSU game growing up, so I try to keep with tradition.
Meant to take good pics but forgot because I was being a cook-and-eat fat. Did some fun grilled cheese. This is a pesto with Roma maters, mozz pearls, and asiago. Also did Gouda, hot fig jam, and bacon. 2008 Haut-Fonrazade.
No, did you even watch it? He was pissed he just found out.
i felt the same way about 5 years ago when i first heard about it
Lmao missing the tag was a real fumble
Broiled some mozz on top of some gnocchi with tomatoes, garlic, cream, red onion, etc.
My girl was feeling a bit down the other day so I made her this meal. Yes, I know the steak is medium. That's how she wanted it. Anyways, surf and turf with smoked gruyere mac and cheese and parmesan-crusted green beans.
I've always done the same.
Did she just watch you eat it on cam or what?
Nah. This one's in person. Engaged and everything.