http://blog.ideasinfood.com/
Its transformed a lot over the years but has always been a great spot for inspiration and ideas. They have a couple great cookbooks as well.
Search found 7 matches
- Tue Nov 07, 2017 4:06 pm
- Forum: What's Cookin' ?
- Topic: Favorite Cooking/Kitchen Related Web Sites
- Replies: 40
- Views: 35789
- Sun Apr 09, 2017 12:37 am
- Forum: Knife Recommendations
- Topic: Help Frustrated with Gyuto Choice
- Replies: 36
- Views: 9850
Re: Help Frustrated with Gyuto Choice
+1 on the kurosaki as laser, great knife. Any of these are lightyears beyond a henkels. Whatever you choose, you wont regret it.
- Sat Mar 25, 2017 10:48 pm
- Forum: General Discussion
- Topic: We're gonna move!
- Replies: 110
- Views: 33337
Re: We're gonna move!
As a fellow Madison WI guy, you are one of the many reasons I am proud of where I come from. Best of luck with the move. If you need help, I'll work for knives!
- Sat Mar 25, 2017 10:40 pm
- Forum: General Discussion
- Topic: Babyuto
- Replies: 10
- Views: 4365
Re: Babyuto
That's incredible, what a stunning knife!
- Mon Mar 13, 2017 9:32 pm
- Forum: Knife Recommendations
- Topic: Pro wants a knife for breaking down beef ribey.
- Replies: 32
- Views: 9915
Re: Pro wants a knife for breaking down beef ribey.
Beautiful knife!
- Fri Feb 17, 2017 11:41 pm
- Forum: Knife Recommendations
- Topic: Pro wants a knife for breaking down beef ribey.
- Replies: 32
- Views: 9915
Re: Pro wants a knife for breaking down beef ribey.
I agree with the 270 suji AS recommendation. I work in a pro kitchen. I use my Masakage Mizu 270 for carving and/or sub-primal break down. Its got a little heft to it and I prefer using it on beef rather than fish. Definitely sturdy with plenty of edge to get through a large cut like ribeye. Also, p...
- Mon Jan 30, 2017 5:24 pm
- Forum: General Discussion
- Topic: Welcome To Chefknivestogo Forums! Introduce Yourself!
- Replies: 401
- Views: 1301979
Re: Welcome To Chefknivestogo Forums!
Really like the new forum!