Chefknivestogo Forums

Last few days left of spring here with hotter days ahead making me not want to bake as much. I made a quiche lorraine with homemade pie crust. I get anxiety bout pie crust since i make it so infrequently.. And then i tried to make sweet bread with a no knead overnight formula that i started yesterda...

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.c...

As above: my pan is well-seasoned. I use soap when necessary and the same nylon scrubber/sponge I use with everything else. I dry afterward, but do not coat with oil. No issues with rust my pan can go several weeks between uses on a regular basis. For me, the one big No-No is acid. I never cook wit...

Kekoa wrote: ↑Thu May 02, 2024 2:04 pm I made a couple of nice looking free standing loaves this morning. Also had a turkey sandwich on some sandwich bread I made yesterday.

freeStandingLoaves.JPG

Wow they look like kaiser rolls Thats inspiring me to make some!

https://www.chefknivestogo.com/ogsg2kana17.html Both the ones you listed are under 160 mm in length… I know this is all preference but the Ogata gives more usable cutting space. You probably won’t go wrong with any choice, personally I would rather spend the shun price on a different knife but I ha...

I have lots of nakiri's but for some reason don't have a SG2 or Hap40 (yet). Catching my eye are these two possibilities. Kurosaki Senko SG2 Giheo Hap40 I would be open to another higher end sg2 or hap40 but the mention of the kurosaki having some good food release properties is very appealing to me...

I had one also and its top notch! If you order make sure you get the nicer handle.

Attempt at Sicilian style. This is a high hydration dough the recipe creator used (basically a focaccia it seems) that I tried. Crust was a bit crispy and overall a decent pizza. Its a no knead formula that i left in the fridge 2 days before making, few hours to rise. Then i parbaked it for 8 mins a...

taz575 wrote: ↑Wed Apr 24, 2024 12:40 pm This is the one Jeff is trying to show:

pizza knife.jpg

That looks interesting but the design doesn't appear sturdy enough. Seems to be more of a show piece.

Jeff B wrote: ↑Tue Apr 23, 2024 8:37 pm Maybe Tim can make a few of these....
https://www.instagram.com/p/C59kCNhvjDw/

The link isnt showing anything for me, but I'm waiting on Taz to make some more also...

I would buy it again! Its well finished, laser-like and I love the bright handle on it.

Here is my best Ronnie (so far): This is beef stew made from tri tip steaks (cause they are about the right thickness and much easier than hacking up a chuck roast) I omitted the can of campbells cream of mushroom soup because I got screwed up and got a 4pk of chicken noodle instead, so used cream o...

Kerneldrop wrote: ↑Sun Apr 21, 2024 3:00 pm Bob_Z told me it's not done until that choil is cleaned up...Makes it look thinner, lol
I burned up my Dremel...so had to finish the best i could with hand filing, sanding and polishing with a drill.

I have to say that looks awesome!

Kerneldrop wrote: ↑Sun Apr 21, 2024 2:08 pm Of course, I rarely get to eat them....I'm only allowed to peel them for my wife and kids.

Wow they look great! Would love to go down south and try some authentic ones cause I sure wont find that in N Ca.

Grilled teriyaki salmon with jasmine rice and a roast medley of veggies with a dusting of fresh Parmesan Reggiano cheese. I brined the salmon for 2 hrs, rinsed it off and dried it, then back into the fridge uncovered for another hour or so. Ill be doing it that way from now on. Cutting courtesy of D...

...discovered the bottom was "domed"...so i emailed the folks at Smithey...And they replied they were made that way...and sadly I sent it back. Excuse my ignorance but what would be the purpose of making it this way? :? Good question Jeff, all they said was its made that way. There was no...

XexoX wrote: ↑Fri Apr 19, 2024 4:52 pm

Radar53 wrote: ↑Fri Apr 19, 2024 4:18 pm Sorry about the double post ~ no idea how that happened

Computers, they do what they want, no matter what we tell them to do.

Reminds me of my wife and my dog...

I ended up getting one of these: https://smithey.com/cdn/shop/files/hero-1_15.png?v=1695307273&width=2000 So fast forward got this for xmas, and it sat in the box for almost two months as we were doing some updating and i dragged it out ready for its maiden journey, but discovered the bottom wa...

I gotta go with the digital scale also and probably next my kitchen aid. I just couldn't see hand mixing dough anymore.

Maybe there is so much VG10 these days because thats what they can get?