Chefknivestogo Forums

Kerneldrop wrote: ↑Sun May 12, 2024 3:35 pm

Such a cool image! Awesome!

Inspired by Bob's recent post , I found a nice way to use up the rest of my morels . . . https://www.ronniesuburban.com/photos/food/homecooking/quiche/quiche.24.0511.02.baked.jpg Morel, Sauteed Onion & Jarlsberg Quiche https://www.ronniesuburban.com/photos/food/homecooking/quiche/quiche.24.0511....

Did you tie the roast up yourself Mr. Suburban? Around here, Costco doesn't do that for you. :( Anywho, it looks great. Thanks and yes. Salted overnight, then rinsed, dried, trussed, oiled and seasoned. Tonight, a much quicker cook . . . https://www.ronniesuburban.com/photos/food/homecooking/porkch...

Sunday night lamb chops... Damn, that's a beautiful platter, Bill! Nooice! :) Over here, half #1 of a ribless beef roast from Costco (half #2 now in the freezer) but first, still dwindling down my stash of morels. Normally, I go 'less is more' when it comes to morels, but I had a lot (and still hav...

Another take on the KA Cinnamon Crisp Coffee Cake. Hadn't made this one since last fall and we were really in the mood for it . . . https://www.ronniesuburban.com/photos/food/homecooking/coffeecake/cinnamoncrispcofeecake.24.0504.01.platter.jpg Cinnamon Crisp Coffee Cake https://www.ronniesuburban.co...

Went relatively seasonal earlier today . . . https://www.ronniesuburban.com/photos/food/homecooking/frittata/frittata.24.0504.01.mise.masamoto.jpg Mise En Place & Masamoto KS White #2 Gyuto - Custom Jobone Handle, 240mm Eggs, unsalted butter, salt, asparagus tips and stalks, morels, parm/romano ...

Another edition of the weekly slaw . . . Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm Custom Jobone Handle. :) You're homing in on 3,000 post on the forum, Ronnie. Is there going to be your 1st 270 gyuto to celebrate the milestone? Less pep, more prep - size matters. :D :P Hehe . ....

Another edition of the weekly slaw . . . Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm Custom Jobone Handle. :) --- You have good technique using the KS, cabbage finer cut than usual. Yeah, I think anyone would. It's a real cutter. I rarely use it but it's a great blade for cole sla...

Back to one tonight with our favorite protein. First up, some side-dishery . . . https://www.ronniesuburban.com/photos/food/homecooking/grilledchix/thighs.24.0503.01.peppermise.masamoto.jpg Pepper Mise En Place & Masamoto KS White #2 Gyuto - Custom Jobone Handle, 240mm Black pepper, yellow onion...

Another edition of the weekly slaw . . .


Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

Kept it really simple tonight . . .


Pan Fried Morels

Hi,

Avid home cook here and I would love to participate in this pass-around!

Thanks,

Kerneldrop wrote: ↑Mon Apr 29, 2024 7:30 pm Very nicely done egg!
I eat egg on a lot of things.
The real real cajuns drop eggs in their gumbo. I don't, but i'd eat it for sure.

Thanks. I did spend a few years in NOLA back when I was a yoot but I never saw that. But yeah, I'd eat that for sure!

Shifting gears a bit from yesterday with a 'use what I have on-hand' riff on pad ka prao . . . https://www.ronniesuburban.com/photos/food/homecooking/padkaprao/pkpbison.24.0429.03.mise.kurosaki.jpg Mise En Place & Yu Kurosaki Kurouchi AS Gyuto, 210mm Avocado oil, oyster sauce, fish sauce, ground...

A tour de force! I can almost smell the awesome through the screen. Lengua has this creamy texture and a faint organ-meat funk to it. I’m thinking it could make a very nice pâté maison. I could definitely see using chunks of tender, cooked tongue as a garnish in a pate. Absolutely! Thanks again for...

Both weekend mornings included more emptying of the fridge into some breakfast sandwiches . . . https://www.ronniesuburban.com/photos/food/homecooking/breakfastsandwich/breakfastsandwich.24.0427.01.board.jpg Griddle Style- Saturday This one, with eggs/mortadella (again)/alliums/cheese, started out a...

I also try to avoid soap but the more I read about that, the less I think it really matters. In any case, for the stuff that does eventually stick, I like to use coarse/kosher salt, warm water and a paper towel to gently abrade it away.

A nice quickie on the grill . . . https://www.ronniesuburban.com/photos/food/homecooking/hangersteakdinner/hanger.24.0425.01.grilling.jpg Hangers & Kielbasa Not quite enough steak to go around, so tossed in a bit of sausage, too. https://www.ronniesuburban.com/photos/food/homecooking/hangersteak...

I have both the Tojiro ITK 270mm and the Kohetsu 1k 240mm. Even though I like the additional length on the Tojiro, I still prefer the Kohetsu because I like that pointy tip. With some heartier/crustier breads, having that tip helps get a cut going. And I think that overall, the teeth are a bit sharp...

mauichef wrote: ↑Tue Apr 23, 2024 11:41 am We love our Kohetsu!
They come in 2 sizes now. Wish I'd had the opportunity to get the 270.
https://www.chefknivestogo.com/ko1k6brknlob.html

kotetsuBread-1.jpg

I love mine too but iirc, the 270mm is just a 240mm with a longer tang (some sort of prototype). Guessing Mark can confirm.