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Roasted Australian Lamb with potatoes, onions and garlic topped with a small dollop of sour cream!

Its new knife day :D I have had my eye on this knife for quite a while and it came back in stock last week and it was a no brainer. Shiro Kamo Iron Clad Damascus W2 210mm Gyuto, a thing of beauty. The pictures on the web site do not do this knife justice it is gorgeous. Very thin behind the edge, j...

I did a similar experiment a few years ago and concluded a polished edge is the best option BUT it is relative. Some high-end carbon can take a very refined 16k+ polished edge while lower-end cutlery cannot. I find a 2k’ish edge is as fine as I go on soft Western cutlery.

Herb Encrusted Lamb Loin Chop Mashed Thyme, Rosemary, Mint and Meyer Lemon all from the garden with three garlic cloves and olive oil for the marinade. https://i.imgur.com/mN5QJ8a.jpeg Lamb Loin Chops roasted at 350 degrees for 10 minutes with Basmati rice and peas. https://i.imgur.com/UG2BslR.jpeg ...

ronnie_suburban wrote: ↑Fri May 03, 2024 4:51 pm Another edition of the weekly slaw . . .
Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

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You have good technique using the KS, cabbage finer cut than usual.

STPepper9 wrote: ↑Sun Apr 21, 2024 6:13 pm Traeger is one of my contenders currently.

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Traeger had a display at Costco this weekend, selling for $899 - they are nice and look well made.

+1
Knives are excellent as are his sharpening stones.

A classic Mezzaluna knife << would be nice.

I see some research coming my way. I haven’t had time to do much as of yet, But I don’t think my wife wants to deal with charcoal for the days where she wants to grill and I’m at work. One of my thoughts has been if weber or Traeger would even be worth it considering cheaper options are like $300 s...

I want to state that, my Shuns did not feel super sharp after putting them to the 1k stone. It wasn't until I stropped them, did they begin to "Shine". I just expected them to be pretty darn sharp after the stones, and the strop would just be the finishing touch. But in my limited experie...

Porridge, fruit and nuts!

Bob's Red Hill Steel Cut Oats, Fuji Apple, Medjool Dates, Blackberries. Almonds and Bulgarian Yogurt topped with Vermont Maple Syrup.

Gladius, a deconstructed taco, very well executed! Your Spanish/Mexican influenced dishes are incredible, your use of beans & peppers are great, do you make all of your sauces from scratch? --- Thanks Bill! Mostly I do. It is easy too: toast ( tatemar ) the tomato / tomatillo, onion, garlic and...

I don't mean to pry - and certainly don't mean to ask you to give away anything you don't want to - but I know you like avocados and you always have nice produce. Do you live in a certain region that provides those year-round? Or are you just that good at picking out good ones?! Having lived for so...

Deconstructed taco.

Burnt Ends off Spiral-Cut Ham (my favorite), roasted Fuji apple, shoestring cut Zucchini squash and mashed Russet potatoes.

Happy Birthday Mark!

billk1002, those potatoes were inspiring! I had rendered pork fat from BLT a few days back. I fried potatoes in a skillet with it and added leftover Ground Elk and rice. Good base for Elk tacos topped with salsa verde and Irish cheddar quesadilla... https://i.imgur.com/7uGExDK.jpeg Tacos https://i.i...

BLaST+

Bacon, Lettuce and Broccoli Sprouts and Tomato sandwich, tomato wedges and Iceberg wedge with Bleu Cheese dressing and Bleu Cheese crumbles.

Pork Roast, Dressing and Green Beans for Easter supper...

A 150mm Petty may be a good choice. The https://tinyurl.com/y3jfzzvs,Gihei Blue #2 Petty 150mm << or the https://tinyurl.com/yvha5jho,Moritaka AS Petty 150mm << are my recommendations. Both are very high quality knives. I reach for my Moritaka more often than not, I think you will love it. Just look...