What’s the pan?
What did you cook today?
- ronnie_suburban
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Re: What did you cook today?
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.
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.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Re: What did you cook today?
Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.ronnie_suburban wrote: ↑Wed Mar 27, 2024 8:11 pm More noodle-inspired stir-fry, this time atop crispy pancit (wheat) . . .
Mise En Place & Matsubara Wavy Face Blue #2 Gyuto, 210mm
Ricardo
- billk1002
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Re: What did you cook today?
Grilled chicken thighs with zucchini, couscous, salad and chimichurri.
Happy hump day...
Happy hump day...
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
- ronnie_suburban
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Re: What did you cook today?
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.TheLegalRazor wrote: ↑Wed Mar 27, 2024 8:58 pm Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
- ronnie_suburban
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Re: What did you cook today?
That plate looks great, Bill!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
- billk1002
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Re: What did you cook today?
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.ronnie_suburban wrote: ↑Wed Mar 27, 2024 11:51 pmThanks. 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.TheLegalRazor wrote: ↑Wed Mar 27, 2024 8:58 pm Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.
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...
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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Re: What did you cook today?
The choil shot on these is just wild. I'm not sure I've seen anything ground down like this?!billk1002 wrote: ↑Thu Mar 28, 2024 6:39 amOwning 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.ronnie_suburban wrote: ↑Wed Mar 27, 2024 11:51 pmThanks. 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.TheLegalRazor wrote: ↑Wed Mar 27, 2024 8:58 pm Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.
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...
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
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Re: What did you cook today?
Love...Your...Stir-fries!ronnie_suburban wrote: ↑Wed Mar 27, 2024 8:11 pm 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.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- mauichef
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Re: What did you cook today?
Now that looks goooood!!!!! As a true meat and potatoes guy...I am drooling!Runner_up wrote: ↑Sun Dec 02, 2018 1:51 pm 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.
- XexoX
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Re: What did you cook today?
Catching up on posts from 5 years and 4 months ago are we?mauichef wrote: ↑Thu Mar 28, 2024 1:54 pmNow that looks goooood!!!!! As a true meat and potatoes guy...I am drooling!Runner_up wrote: ↑Sun Dec 02, 2018 1:51 pm 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.
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
- ronnie_suburban
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Re: What did you cook today?
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.billk1002 wrote: ↑Thu Mar 28, 2024 6:39 amOwning 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.ronnie_suburban wrote: ↑Wed Mar 27, 2024 11:51 pmThanks. 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.TheLegalRazor wrote: ↑Wed Mar 27, 2024 8:58 pm Great looking Matsubara, Ronnie. I have the Santoku and the 210mm gyuto could be next.
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...
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
- mauichef
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Re: What did you cook today?
I did not realize I was at post 1 when I commented. Hahahahaha...but doesn't change my feelings...looks so good!
- XexoX
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Re: What did you cook today?
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!
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
- ronnie_suburban
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Re: What did you cook today?
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!
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!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
- STPepper9
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Re: What did you cook today?
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
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Re: What did you cook today?
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.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
- XexoX
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Re: What did you cook today?
Those Route 11 chips look good!ronnie_suburban wrote: ↑Thu Mar 28, 2024 7:30 pm 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!
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
- mauichef
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Re: What did you cook today?
That’s my kind of food Ronnie! Did you corn the beef yourself? Looks delicious.ronnie_suburban wrote: ↑Thu Mar 28, 2024 7:30 pm 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!
- ronnie_suburban
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Re: What did you cook today?
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.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.