What did you cook today?

[aporigine]

Bought some lovely Corvina from our local fish seller, Juan.
Cooked it up with some peppers, onions, parsley and garlic in a lemon, butter and wine sauce.

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What’s the pan?

[ronnie_suburban]

More noodle-inspired stir-fry, this time atop crispy pancit (wheat) . . .


Mise En Place & Matsubara Wavy Face Blue #2 Gyuto, 210mm
Pancit/noodles, graffiti eggplant, Thai bird eye chiles, corn starch, scallion tops, minced garlic & microplaned ginger, chicken thigh meat, scallion bottoms, baking soda, granulated sugar, black pepper, broccoli florets.
Back row liquids (mostly for marinade): fish sauce, Shaoxing cooking wine, oyster sauce, toasted sesame oil, soy sauce, dark soy sauce, avocado oil. In addition to the liquids, also in the marinade were corn starch, baking soda, some of the sugar and some of the black pepper.

While I was working the wok, I was also prepping the noodles in a separate pan, trying to get them crispy. Ended up using a 'potsticker-type' method. Seared in little oil, then steamed/covered until tender, then -- after the water had evaporated -- crisped up over high heat at the end.


On The Platter
Stir-Fried chicken and veg over crispy, pan-fried pancit.

[TheLegalRazor]

More noodle-inspired stir-fry, this time atop crispy pancit (wheat) . . .


Mise En Place & Matsubara Wavy Face Blue #2 Gyuto, 210mm

Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.

[billk1002]

Grilled chicken thighs with zucchini, couscous, salad and chimichurri.
Happy hump day...

Tsunehisa Nami AUS10 Gyuto 210mm

[ronnie_suburban]

Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.

Thanks. This is a brand new acquisition, so I'm just getting acquainted with it. I do own/enjoy some other Matsubaras but the height and the overall look of this one (59mm) made it impossible to resist. I really like Blue #2 and this treatment of it is consistently excellent.

[ronnie_suburban]

Grilled chicken thighs with zucchini, couscous, salad and chimichurri.
Happy hump day...

That plate looks great, Bill!

[billk1002]

Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.

Thanks. This is a brand new acquisition, so I'm just getting acquainted with it. I do own/enjoy some other Matsubaras but the height and the overall look of this one (59mm) made it impossible to resist. I really like Blue #2 and this treatment of it is consistently excellent.

Owning a Matsubara is on my short list, they are stunning, I see that the 210 is in stock if I had not just purchased a Nigara I would be all over that.
The pictures online show a VERY thin and tall grind behind the edge, it yours like that?
I am under the impression that the extra height goes well with a pinch grip?
Oh dam here I go again...

[trancher]

Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.

Thanks. This is a brand new acquisition, so I'm just getting acquainted with it. I do own/enjoy some other Matsubaras but the height and the overall look of this one (59mm) made it impossible to resist. I really like Blue #2 and this treatment of it is consistently excellent.

Owning a Matsubara is on my short list, they are stunning, I see that the 210 is in stock if I had not just purchased a Nigara I would be all over that.
The pictures online show a VERY thin and tall grind behind the edge, it yours like that?
I am under the impression that the extra height goes well with a pinch grip?
Oh dam here I go again...

The choil shot on these is just wild. I'm not sure I've seen anything ground down like this?!

I too, have been looking to get another Matsubara next, but was thinking just the regular blue #2 nashiji and not the wavy face. Now, IDK...

[Jeff B]

More noodle-inspired stir-fry, this time atop crispy pancit (wheat) . . .


Mise En Place & Matsubara Wavy Face Blue #2 Gyuto, 210mm
Pancit/noodles, graffiti eggplant, Thai bird eye chiles, corn starch, scallion tops, minced garlic & microplaned ginger, chicken thigh meat, scallion bottoms, baking soda, granulated sugar, black pepper, broccoli florets.
Back row liquids (mostly for marinade): fish sauce, Shaoxing cooking wine, oyster sauce, toasted sesame oil, soy sauce, dark soy sauce, avocado oil. In addition to the liquids, also in the marinade were corn starch, baking soda, some of the sugar and some of the black pepper.

While I was working the wok, I was also prepping the noodles in a separate pan, trying to get them crispy. Ended up using a 'potsticker-type' method. Seared in little oil, then steamed/covered until tender, then -- after the water had evaporated -- crisped up over high heat at the end.


On The Platter
Stir-Fried chicken and veg over crispy, pan-fried pancit.

Love...Your...Stir-fries!

[mauichef]

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

Today's lunch was Ribeye, roasted taters with crispy garlic, pan sauce with gorgonzola, mushrooms, red wine.

Now that looks goooood!!!!! As a true meat and potatoes guy...I am drooling!

[XexoX]

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

Today's lunch was Ribeye, roasted taters with crispy garlic, pan sauce with gorgonzola, mushrooms, red wine.

Now that looks goooood!!!!! As a true meat and potatoes guy...I am drooling!

Catching up on posts from 5 years and 4 months ago are we?

[ronnie_suburban]

Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.

Thanks. This is a brand new acquisition, so I'm just getting acquainted with it. I do own/enjoy some other Matsubaras but the height and the overall look of this one (59mm) made it impossible to resist. I really like Blue #2 and this treatment of it is consistently excellent.

Owning a Matsubara is on my short list, they are stunning, I see that the 210 is in stock if I had not just purchased a Nigara I would be all over that.
The pictures online show a VERY thin and tall grind behind the edge, it yours like that?
I am under the impression that the extra height goes well with a pinch grip?
Oh dam here I go again...

LOL, yes. I only pinch grip, and this feels very comfortable. And even though the knife has a beefy demeanor, it's very thin behind the edge. It's an impressive combination of art, artistry and engineering.

[mauichef]

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!

[XexoX]

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!

I thought that might have been what happened. I've done that myself. Still had to rib you a bit over it. You are right, it does look delicious!

[ronnie_suburban]

Went with a healthy dinner tonight. Cabbage two ways, potato, cucumber and some bread.


Reuben Sandwich on Marble Rye from Loaf Lounge
Figured, why not throw a little leftover corned beef and some Jarlsberg into the mix? Homemade kraut, home-fermented dill pickle, Route 11 chips and a blob of the weekly slaw.

It's amazing how tasty vegetables can be!

[STPepper9]

Wifey and I were driving past loaf lounge yesterday afternoon. Decided to stop in for a loaf but they were sold out of everything.. Ah well.. Another time maybe.

[ronnie_suburban]

Wifey and I were driving past loaf lounge yesterday afternoon. Decided to stop in for a loaf but they were sold out of everything.. Ah well.. Another time maybe.

Yeah, that'll happen. Especially after 3pm. My son lives nearby, so he often facilitates a morning connect for me. But if you know you're going to be in the area, you can call earlier in the day and ask them to set something aside for later pick-up.

[XexoX]

Went with a healthy dinner tonight. Cabbage two ways, potato, cucumber and some bread.


Reuben Sandwich on Marble Rye from Loaf Lounge
Figured, why not throw a little leftover corned beef and some Jarlsberg into the mix? Homemade kraut, home-fermented dill pickle, Route 11 chips and a blob of the weekly slaw.

It's amazing how tasty vegetables can be!

Those Route 11 chips look good!

[mauichef]

Went with a healthy dinner tonight. Cabbage two ways, potato, cucumber and some bread.


Reuben Sandwich on Marble Rye from Loaf Lounge
Figured, why not throw a little leftover corned beef and some Jarlsberg into the mix? Homemade kraut, home-fermented dill pickle, Route 11 chips and a blob of the weekly slaw.

It's amazing how tasty vegetables can be!

That’s my kind of food Ronnie! Did you corn the beef yourself? Looks delicious.

[ronnie_suburban]

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.