Chefknivestogo Forums

I mix the vegetables in a bowl with some olive oil and season then spread in a baking pan and cook for about 30 min at 425F. Season the chicken, lightly oil and place on the vegetables, skin side up, and cook till it reaches correct internal temp. Aprox 45-60 mins. Remove chicken and let stand of 15...

One of my all time favorite meals..... Roast Chicken, Roast Root Vegetables and Gravy. I used Potatoes, Carrots, Beets, Leaks, Squash, Yucca and Fennel. I don't know what it is with produce here but it all tastes and looks so much better than we were used to in Hawaii and Mainland USA. The chicken i...

ronnie_suburban wrote: ↑Sat Apr 06, 2024 10:32 am
Thanks! Yeah, me too but I tend to love them all!

Yes...we both do

That looks like a fun little knife. I really like the profile and love singles!

I agree with Jeff. Plus I would not start my sharpening journey with VG10. Not the easiest to work with.
My fave on your list is the Yahoo Ginsan. Sweet knife and I really love Ginsan.

ronnie_suburban wrote: ↑Fri Apr 05, 2024 7:40 pm Burger night. But first, some side-dishery . . .


Lentil Mise En Place & Konosuke Fujiyama FM Blue #2 Funayuki/Gyuto, 240mm

Love that knife Ronnie!

trancher wrote: ↑Sat Apr 06, 2024 8:39 am

mauichef wrote: ↑Sat Apr 06, 2024 8:18 am Pork Meatballs and Spaghetti with Spicy Marinara Sauce.

WE like our meatballs made with pork rather than beef. Lighter and better texture.

Looks absolutely fantastic, Ray! I'd devour this twice over.

Hahaha...we did. Made enough for 2 nights!

Pork Meatballs and Spaghetti with Spicy Marinara Sauce.

WE like our meatballs made with pork rather than beef. Lighter and better texture.

ChefKnivesToGo wrote: ↑Thu Apr 04, 2024 12:25 pm Hi Ray,

Wisconinites still do a Friday Fish Fry and this would be perfect for that.

Used to be one of our favorite things when we worked in Milwaukee. Along with Summer Fest and The Cheese Castle!

Pan fried Red Snapper, Patacones and French fries.

ChefKnivesToGo wrote: ↑Thu Apr 04, 2024 11:54 am Sue did this one

Nice one Sue!

gladius wrote: ↑Thu Apr 04, 2024 1:03 am BLaST+

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

YUMMY Arnold!!!!! Love me a BLT......and that one looks so good!

We are about to start building our new house so I am designing our kitchen to include a display case for (some of) my knives. Not sure of the layout yet so that I can get as many as possible in the allotted space. But I want to get the blocks out of my life as they take up so much counter space. Ou...

Got some lovely fresh Snapper from Juan, our favorite fish seller. Oven baked with Orange Zest, Capers, Parsley and Lime juice. Parsley Boiled Potatoes and Broccoli. Looks a mess but tasted great!!!! The Turkey Vultures loved the scraps! IMG_7053 (1).jpeg IMG_7051 (1).jpeg IMG_7055.jpeg IMG_7113 (1)...

We are about to start building our new house so I am designing our kitchen to include a display case for (some of) my knives. Not sure of the layout yet so that I can get as many as possible in the allotted space. But I want to get the blocks out of my life as they take up so much counter space. Our...

That’s my kind of food Ronnie! Did you corn the beef yourself? Looks delicious. 😋 Thanks, Ray. No, not this time. I forgot it was going to be St. Patrick's Day until it was too late, and I was at the store seeing discounted corned beefs in the case! Hopefully, next year. Still looks great mate!

Went with a healthy dinner tonight. Cabbage two ways, potato, cucumber and some bread. :lol: https://www.ronniesuburban.com/photos/food/homecooking/reubens/reuben.24.0328.01.plated.jpg Reuben Sandwich on Marble Rye from Loaf Lounge Figured, why not throw a little leftover corned beef and some Jarls...

XexoX wrote: ↑Thu Mar 28, 2024 2:09 pm Catching up on posts from 5 years and 4 months ago are we?

I did not realize I was at post 1 when I commented. Hahahahaha...but doesn't change my feelings...looks so good!

It's a shame that there is so little action in the "what's cookin'?" section in a kitchen knife forum. We should keep a thread running of what we actually cook with all of our fancy knives :D Today's lunch was Ribeye, roasted taters with crispy garlic, pan sauce with gorgonzola, mushrooms...

In my mind size does matter...at least when discussing Suji's!
The Shindo looks so nice but a 240mm Suji is almost not a Suji!
For me 270mm is the bare minimum. 300mm is the sweet spot.
Good luck with your choice...so many lovely Sujis out there.