Cooking and Dining

mac5155
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Cooking and Dining

Postby mac5155 » Mon Sep 14, 2020 10:52 pm

:lol:

MrKennethTKangaroo
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Cooking and Dining

Postby MrKennethTKangaroo » Wed Sep 16, 2020 1:51 pm

@tifosi77

I bought a misen knife if it sucks I blame you

tifosi77
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Postby tifosi77 » Wed Sep 16, 2020 1:59 pm

The Gen 2 knife is better than the launch version. But I stand by my review: The sell was that it was a $100+ knife for $60, but it's really just a more stylish $60 knife.

Good, not great. Much like immigrants in Hamilton, it gets the job done. I'm currently in a phase where I'm mainly using my Japanese knives, but the Misens have been my regular go-to blades for around 4 years now.

count2infinity
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Postby count2infinity » Wed Sep 16, 2020 2:03 pm

Making Detroit style pizza tonight for the first time... kinda stoked about it as it's one of my favorite styles that you just can't find very often. Especially in central PA.
It's thick, it's fluffy, it's chewy, it's great...

Image

Image

The dough was made with my sourdough starter too... there's just something great about wild yeast compared to the store bought stuff.

the wicked child
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Postby the wicked child » Wed Sep 16, 2020 2:25 pm

Looks great. I've made that a couple times myself. I usually prefer a thinner crust, but there is something excellent about that crusty cheese on the edges... it reminds me kind of like when Pizza Hut was actually good back in the day with their pan pizza.

Dickie Dunn
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Postby Dickie Dunn » Wed Sep 16, 2020 2:26 pm

That looks so **** good. Love Detroit style pizza.

count2infinity
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Postby count2infinity » Wed Sep 16, 2020 2:31 pm

Looks great. I've made that a couple times myself. I usually prefer a thinner crust, but there is something excellent about that crusty cheese on the edges... it reminds me kind of like when Pizza Hut was actually good back in the day with their pan pizza.
That's what it kind of reminded me of... I am a thin crust guy myself, but every so often just having that big fluffy crust with the near burnt cheese edge is awesome.

blackjack68
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Postby blackjack68 » Mon Sep 21, 2020 12:06 pm

Uncle Roger Reviews Uncle Gordon

NSFW


tifosi77
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Postby tifosi77 » Mon Sep 21, 2020 2:13 pm

I still think it would be pretty great if Uncle Roger was actually Tim from Leeds and his natural speaking voice was a regular English accent, and he's just doing the Martin Yan impression for comedy purposes.

count2infinity
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Postby count2infinity » Mon Sep 21, 2020 2:26 pm

Yesterday I made the first of many Sunday roasted dinners now that the weather has started to turn. Personally, I think roasting is the best way to cook most things, especially vegetable. Roasted a whole chicken, roasted an acorn squash, brussels, and a red onion and made a balsamic reduction to spoon over it. Mashed potatoes and gravy... I know it's my wife's favorite kind of meal, and I love 'em too.

Dickie Dunn
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Postby Dickie Dunn » Wed Sep 30, 2020 3:48 pm

Volume 1 of Season 2 of The Chef Show is great. No idea where Jon finds the time to do this along with everything else he’s in charge of, but he and Roy are great together and his genuine love and interest in cooking shines through as always.

tifosi77
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Postby tifosi77 » Thu Oct 01, 2020 1:47 pm

We watched the first 2 eps last night. Christina Tosi is one of my favorite humans, but Choi seemed to have mistaken the word 'confit' for 'burned' with the garlic in the tomato sauce, yikes. I like me some toasted garlic, but yowza. (Of note: Choi's pomodoro sauce is based on Scott Conant's recipe, which is my go-to when I make sauce from scratch, so I'm familiar with the method)

Mrs Tif commented that she loves how curious Favreau is. He's always asking the why questions, and he always understands the why as soon as it's explained. He's the kind of guy that I think would be really cool to work with, not just because he's super creative and talented, but also because he's so inquisitive.

Shyster
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Postby Shyster » Thu Oct 01, 2020 4:09 pm


count2infinity
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Postby count2infinity » Mon Oct 05, 2020 12:38 pm

Had a real bad cut in the kitchen yesterday afternoon... I've never cut myself like that before and I don't even know how it happened. I guess I just wasn't paying enough attention and boom, my thumb met the knife. Luckily it's just the tip (hehe), but holy cow does it hurt like hell.

Dickie Dunn
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Postby Dickie Dunn » Mon Oct 05, 2020 3:05 pm

Had a real bad cut in the kitchen yesterday afternoon... I've never cut myself like that before and I don't even know how it happened. I guess I just wasn't paying enough attention and boom, my thumb met the knife. Luckily it's just the tip (hehe), but holy cow does it hurt like hell.
Months ago I was getting a lemon peel for a cocktail and the peeler somehow slipped off the fruit and took the tip of my middle finger and half of the nail with it. Honestly some of the worst pain I've experienced.

blackjack68
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Postby blackjack68 » Mon Oct 05, 2020 3:20 pm

Had a real bad cut in the kitchen yesterday afternoon... I've never cut myself like that before and I don't even know how it happened. I guess I just wasn't paying enough attention and boom, my thumb met the knife. Luckily it's just the tip (hehe), but holy cow does it hurt like hell.
Straight blade or serrated?

count2infinity
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Postby count2infinity » Mon Oct 05, 2020 3:39 pm

straight.

tifosi77
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Postby tifosi77 » Mon Oct 05, 2020 3:45 pm

Welcome to the club, pal.

blackjack68
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Postby blackjack68 » Mon Oct 05, 2020 3:46 pm

Suck it up buttercup! Serrated is real pain.

:lol:

robbiestoupe
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Postby robbiestoupe » Mon Oct 05, 2020 3:48 pm

My wife took a chunk out of her finger on a mandoline. Super glue ftw

tifosi77
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Postby tifosi77 » Mon Oct 05, 2020 3:49 pm

I superglued my eyebrow back to my head after taking a high stick. Was stupid, will not repeat.

count2infinity
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Postby count2infinity » Mon Oct 05, 2020 3:49 pm

I might have to stop and grab some superglue... I keep bumping it or forgetting that I have it and try to use my thumb and it pops open again.

tifosi77
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Postby tifosi77 » Mon Oct 05, 2020 3:49 pm

Liquid skin is better.

robbiestoupe
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Postby robbiestoupe » Mon Oct 05, 2020 3:50 pm

Hmm, maybe it was liquid skin my wife used. My son's toe web was super glue

Shyster
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Postby Shyster » Mon Oct 05, 2020 3:54 pm

My late father was an ER doctor for much of his career. He told me that he typically learned about new restaurants to try from stitching up chefs who came in after cutting themselves. "Oh, you're a chef? Where do you work?"

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