What did you cook today?

[ChefKnivesToGo]

Picked up some scallops to go with the leftover veggies.

[ronnie_suburban]

Picked up some scallops to go with the leftover veggies.

Damn! That looks delicious and totally galactic, too!

Over here, Day 1 of my leg of a new pass-around . . .


Ben Seigal 'Bensbites' Magnacut K-Tip Gyuto, 220mm
Extremely nice presentation! There are many stickers. I'll keep no more than a couple and pass them along to the next recipient of the knife.

I barely spent any time with the knife but so far, it's a lot of fun. Much more to come on that in the next few days.


Mise En Place & Ben Seigal 'Bensbites' Magnacut K-Tip Gyuto, 220mm
Lita squash, sliced garlic, fresh thyme, salt, black pepper and evoo. Lita squash doesn't pose a challenge for many knives and this stunner breezed through it, and through the garlic, as well, making thin slices of the garlic easy-breezy.


Sauteed Lita Squash
Garnished with chive blossoms.

There was also a main course . . .


On The Platter
Charcoal-grilled pork chops, garnished with scallion greens.


Plated Up
Pork chop, sauteed lita squash and charcoal-grilled asparagus (nope - still not sick of it! )

[trancher]

Picked up some scallops to go with the leftover veggies.

Damn! That looks delicious and totally galactic, too!

Over here, Day 1 of my leg of a new pass-around . . .


Ben Seigal 'Bensbites' Magnacut K-Tip Gyuto, 220mm
Extremely nice presentation! There are many stickers. I'll keep no more than a couple and pass them along to the next recipient of the knife.

I barely spent any time with the knife but so far, it's a lot of fun. Much more to come on that in the next few days.


Mise En Place & Ben Seigal 'Bensbites' Magnacut K-Tip Gyuto, 220mm
Lita squash, sliced garlic, fresh thyme, salt, black pepper and evoo. Lita squash doesn't pose a challenge for many knives and this stunner breezed through it, and through the garlic, as well, making thin slices of the garlic easy-breezy.


Sauteed Lita Squash
Garnished with chive blossoms.

There was also a main course . . .


On The Platter
Charcoal-grilled pork chops, garnished with scallion greens.


Plated Up
Pork chop, sauteed lita squash and charcoal-grilled asparagus (nope - still not sick of it! )

Another self-portrait, Ronnie?

How is that brand of evoo? I have been using Spectrum Organic for a loong time, ever since the Bragg's stuff went north of $20 a bottle. Anyways, the Spectrum cold pressed stuff years ago used to have that sharp, pungent, peppery, tongue numbing bite that I identified as actual olive oil. Over time, the flavor lessened and lessened (as the labels changed ironically) and it's about to the point where there is no olive oil taste. I know the industry is roth with accusations of fraud with the manufacturers cutting their products with other oils.

[XexoX]

How is that brand of evoo? I have been using Spectrum Organic for a loong time, ever since the Bragg's stuff went north of $20 a bottle. Anyways, the Spectrum cold pressed stuff years ago used to have that sharp, pungent, peppery, tongue numbing bite that I identified as actual olive oil. Over time, the flavor lessened and lessened (as the labels changed ironically) and it's about to the point where there is no olive oil taste. I know the industry is roth with accusations of fraud with the manufacturers cutting their products with other oils.

I read a few years back that the amount of Italian Olive oil sold in the US alone, is more than the total production of OO in Italy and we know that their total production is not sent to the US. So yeah, there has got to be some "fudging" in the OO business.

[Bob Z]

Grinder time again...This time with Tim's Pass around Funayuki. It cut the tomatoes also which are hidden by the cheese and I remembered to take the pix a bit late.

[ronnie_suburban]

Another self-portrait, Ronnie?

LOL, absolutely!

How is that brand of evoo? I have been using Spectrum Organic for a loong time, ever since the Bragg's stuff went north of $20 a bottle. Anyways, the Spectrum cold pressed stuff years ago used to have that sharp, pungent, peppery, tongue numbing bite that I identified as actual olive oil. Over time, the flavor lessened and lessened (as the labels changed ironically) and it's about to the point where there is no olive oil taste. I know the industry is roth with accusations of fraud with the manufacturers cutting their products with other oils.

They produce several SKU's but I really like this particular Lucini evoo. The flavor is excellent and pretty much as you describe above. It has a ton of of distinct aroma and flavor. Pre-plague it was running just under $20/bottle which, if not a bargain, was certainly a value. Now, it's closer to $30, so I tend to rotate it in every third time or so. I think the canned Partanna/Sicilian is pretty good -- and I use it without hesitation -- but I really like some of the Greek evoo's, especially the Minerva Horio. They're great values and the MH generally costs less than half what the Lucini does.

I read a few years back that the amount of Italian Olive oil sold in the US alone, is more than the total production of OO in Italy and we know that their total production is not sent to the US. So yeah, there has got to be some "fudging" in the OO business.

Definitely. Food adulteration is more common than most of us would guess (or like to think about). That said, I remember when the evoo adulteration news broke some years ago. Iirc, there were 3 brands that tested favorably and one of them was Lucini. Of course, it was a long time ago and I'm going strictly from memory on this. And no, I don't have a gas chromatograph in my house!

Grinder time again...This time with Tim's Pass around Funayuki. It cut the tomatoes also which are hidden by the cheese and I remembered to take the pix a bit late.

. . . looks quite tasty and not too late. I mean, there's no bite taken out of it!

[HappyKnifeHappyLife]

Mustard baked salmon, roasted brussel sprouts with lardons & mushrooms in a mustard cream sauce served with mashed potato.

[trancher]

Another self-portrait, Ronnie?

LOL, absolutely!

How is that brand of evoo? I have been using Spectrum Organic for a loong time, ever since the Bragg's stuff went north of $20 a bottle. Anyways, the Spectrum cold pressed stuff years ago used to have that sharp, pungent, peppery, tongue numbing bite that I identified as actual olive oil. Over time, the flavor lessened and lessened (as the labels changed ironically) and it's about to the point where there is no olive oil taste. I know the industry is roth with accusations of fraud with the manufacturers cutting their products with other oils.

They produce several SKU's but I really like this particular Lucini evoo. The flavor is excellent and pretty much as you describe above. It has a ton of of distinct aroma and flavor. Pre-plague it was running just under $20/bottle which, if not a bargain, was certainly a value. Now, it's closer to $30, so I tend to rotate it in every third time or so. I think the canned Partanna/Sicilian is pretty good -- and I use it without hesitation -- but I really like some of the Greek evoo's, especially the Minerva Horio. They're great values and the MH generally costs less than half what the Lucini does.

[

Thanks, Ronnie. I will look into these this week.
I thought about buying local, small vineyard olive oil, but for what they want, that would eat into my slowly shrinking knife budget big time!

How is that brand of evoo? I have been using Spectrum Organic for a loong time, ever since the Bragg's stuff went north of $20 a bottle. Anyways, the Spectrum cold pressed stuff years ago used to have that sharp, pungent, peppery, tongue numbing bite that I identified as actual olive oil. Over time, the flavor lessened and lessened (as the labels changed ironically) and it's about to the point where there is no olive oil taste. I know the industry is roth with accusations of fraud with the manufacturers cutting their products with other oils.

I read a few years back that the amount of Italian Olive oil sold in the US alone, is more than the total production of OO in Italy and we know that their total production is not sent to the US. So yeah, there has got to be some "fudging" in the OO business.

Yeah, that's one of the things that I had heard also. And it makes sense when broken down into those volume numbers. What's angering to me, is at the end of the day the "fudging" is acknowledged but allowed to continue. It's just another example of the power of big business and a glimpse into the world as a whole.

[stevem627]

I have long ago settled in with Partanna olive oil. It is consistent in taste and is generally available enough that I can wait (on Amazon) for the price to be decent. There are times the price is quite a bit higher, but I’ve found the price/quality ratio to be very good.

[trancher]

I have long ago settled in with Partanna olive oil. It is consistent in taste and is generally available enough that I can wait (on Amazon) for the price to be decent. There are times the price is quite a bit higher, but I’ve found the price/quality ratio to be very good.

Thanks! I'll check this guy out too.

Maybe we need to start an olive oil review/recommendations thread

[ronnie_suburban]

I have long ago settled in with Partanna olive oil. It is consistent in taste and is generally available enough that I can wait (on Amazon) for the price to be decent. There are times the price is quite a bit higher, but I’ve found the price/quality ratio to be very good.

Thanks! I'll check this guy out too.

Maybe we need to start an olive oil review/recommendations thread

Yep. Very nice stuff. I buy it in-person at an Italian market near my house, where it sells for about $19/liter.

And it will probably not surprise you to know that there is already an olive oil thread . . .

Olive Oil Suggestions

[trancher]

I have long ago settled in with Partanna olive oil. It is consistent in taste and is generally available enough that I can wait (on Amazon) for the price to be decent. There are times the price is quite a bit higher, but I’ve found the price/quality ratio to be very good.

Thanks! I'll check this guy out too.

Maybe we need to start an olive oil review/recommendations thread

Yep. Very nice stuff. I buy it in-person at an Italian market near my house, where a sells for about $19/liter.

And it will probably not surprise you to know that there is already an olive oil thread . . .

Olive Oil Suggestions

Nice. Thanks, Ronnie!

[gladius]

Maybe we need to start an olive oil review/recommendations thread

—-
Try ordering online. There is a store close to me that has a great selection and ships product.

https://lot22oliveoil.com/

Ref. https://www.chefknivestogoforums.com/vi ... 5d#p101813

[gladius]

I had a small amount of braised beef in chile (Chile Colorado) so decided to make rice with it. I had a small amount of Basmati so started it but found I had no rice vinegar left. In place I splashed a small amount of Liquid Shio Koji << in the rice and wow, what wonderful flavor. It also came out fluffier than ever!



Nice pairing and a good lunch for sure but now I have leftover rice...for another meal another day

[ColonelJLloyd]

Thought I was going to make a tonkatsu dinner tonight but when I went to prep dinner in between today's doubleheader the head of cabbage I thought I had in the fridge didn't exist so I dug around the fridge and made an asparagus side along with Kokuho Rose rice. Turned out well.

[Jeff B]

Thought I was going to make a tonkatsu dinner tonight but when I went to prep dinner in between today's doubleheader the head of cabbage I thought I had in the fridge didn't exist so I dug around the fridge and made an asparagus side along with Kokuho Rose rice. Turned out well.

Colonel you cook meals near and dear to my heart!

[ronnie_suburban]

Thought I was going to make a tonkatsu dinner tonight but when I went to prep dinner in between today's doubleheader the head of cabbage I thought I had in the fridge didn't exist so I dug around the fridge and made an asparagus side along with Kokuho Rose rice. Turned out well.

Looks effing awesome! Nice pivot on the asparagus, too. Don't you just hate it when a cabbage goes missing?!

Had some friends over for what I thought would be charcoal-grilled yakitori-style pork shoulder. Started the marinade yesterday with a 'recipe' I amalgamated, from a few internet sources . . .


Marinade Mise En Place & Henckels 10" Pro S Chef Knife
Brown sugar, gochujang, minced ginger, toasted sesame oil, rice vinegar, minced garlic, scallion tops, mirin, soy sauce and sake. Mixed all these together and marinated the slices of shoulder for about 26 hours before grilling them.

Couldn't resist using the silly Henckels because I'd just put a new edge on it. I know it won't last very long but it was fun. Man, for better or worse (that would depend on one's preferences, I suppose), this knife is just a brute.

Next up, prepping the hand-torn cabbage side dish, which has become an instant hit around here . . .


Mise En Place & Ben Seigal 'Bensbites' Magnacut K-Tip Gyuto, 220mm
Taiwan & Purple cabbage, dried heaven-facing chiles (halved and seeded), fried shallot oil, sliced garlic, salt, Kishibori shoyu and 5-year-aged black vinegar. Per the name of the dish, the cabbage was mostly torn by hand but the gyuto did an excellent job of quartering and coring it before the tearing began. It also glided efficiently and uneventfully through the garlic. Took the liberty of subbing in my fried shallot oil on this one. It still smells great, so I want to use it up before it no longer does.


Hand-Torn Cabbage
This dish is one of the great instances of less is more or to put it another way, more than the sum of its parts.

Back to the main event, the pork took the marinade nicely . . .


Marinating Pork
This went about 26 hours, which was not too much, as it turns out. Next up, 2-zone fire on the Napoleon . ..


Pork Grilling
Once all the pieces were marked over the coals, I moved them over to the indirect side. This took a two shifts but once they were all on the indirect side, I covered the grill and let them cook for another 5 minutes. I have to say that as much as it often irritates me, the Napoleon was the right call for this. The cast iron grates retained their heat well and I was able to adjust the proximity of the grate to the fire during the cook, both of which were useful during this cook.


Plated Up
Charcoal-grilled pork with hand-torn cabbage, steamed broccoli with miso butter and brown jasmine rice.

In the end, probably because of the gochujang, this reminded me more of Korean BBQ than of yakitori. That said, it was still really tasty and not unhappily, was a bit less sweet than yakitori (or teriyaki) would have been. Shoulder ended up being a good call. It was fatty enough (but less so than belly, so no flare-ups) and tender enough that even after just few minutes of cooking, the texture was great. I'll definitely be making/using this marinade again.

[XexoX]

Looks good Mr. Suburban. I'm going to have to try that cabbage one of these days.

[stevem627]

As always, I’m loving the food here. I’d also be interested in hearing somewhere about the new Fook Kee cleaver ColonelJLloyd.

[ColonelJLloyd]

As always, I’m loving the food here. I’d also be interested in hearing somewhere about the new Fook Kee cleaver ColonelJLloyd.

I have some first impressions, but I'm going to spend a little time with it and then I'll share my thoughts.

I too want to make that cabbage side, Ronnie. Do you heat the garlic in some oil gently then remove it and add it back at the end?

Did you buy "shoulder steaks" and cut them smaller or break down a butt?