I remember that knife, it really does fly through things.
Knives-n'-Cabbages
- Drewski
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Re: Knives-n'-Cabbages
Bob, is that you??
What an impressive cabbage! Maybe that monster explains the recent trend towards 270's among home cooks... hahaha
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
- lsboogy
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Re: Knives-n'-Cabbages
I'm starting to move more into 270 knives as well. Still view a 240 as best all around, but I just got a pork belly in the oven - used a 270 to skin it (love it with and without, but SO likes it this way more). Salt, pepper, paprika both sides and wrapped in parchment and two layers of aluminum foil. 225 degrees for 7 hours, cool overnight in foil, and the cut into servings and fried in rendered fat. I'm also waiting on an Ultimatum HD 270 from ButlerHoosierChef that will probably become my new salmon knife.
Re: Knives-n'-Cabbages
This is strictly for cabbage. You should post this stuff in the knifes at work thread. That's a great thread that doesn't get enough action imo.
Re: Knives-n'-Cabbages
Must have missed that one, sorry. I’ll post in there next time.
- Jeff B
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Re: Knives-n'-Cabbages
Don't let Raymon give you a hard time, you post wherever you like.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: Knives-n'-Cabbages
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In that case, here is my lunch salad...which includes cabbage: Red, Green AND Napa
The Makoto AS Ryusei got the call
Re: Knives-n'-Cabbages
Quit being a rebel Jeff... Plus, you can't deny the knives at work is a great thread that needs some action.
Re: Knives-n'-Cabbages
Gladius has three kinds of cabbage, now that's appropriate.
- ronnie_suburban
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Re: Knives-n'-Cabbages
Sauerkraut to be . . .
Takeda 210mm Stainless-Clad Sasanoha & Green Cabbage
Takeda 210mm Stainless-Clad Sasanoha & Green Cabbage
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
"(Gruffulo) purple prickles" as my kids call it... With boneless thighs instead of beef sausages.
Kono MM Ginsan 240... Like a walk in the park (though I do wish it was a couple mm taller)
Kono MM Ginsan 240... Like a walk in the park (though I do wish it was a couple mm taller)
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
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- ronnie_suburban
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Re: Knives-n'-Cabbages
I cut it up and left it on the board. Hopefully, inspiration arrives soon . . .
Kanehide PS60 Gyuto 210mm & Purple Cabbage
Kanehide PS60 Gyuto 210mm & Purple Cabbage
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
Nice shot and nice... Everything! That handle complements the knife and board beautifullyronnie_suburban wrote: ↑Thu May 14, 2020 2:40 pm I cut it up and left it on the board. Hopefully, inspiration arrives soon . . .
Kanehide PS60 Gyuto 210mm & Purple Cabbage
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld