Cooking and Dining
-
- Posts: 12493
- Joined: Sat Mar 28, 2015 3:50 pm
Cooking and Dining
@tifosi77
I bought a misen knife if it sucks I blame you
I bought a misen knife if it sucks I blame you
Cooking and Dining
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.
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.
-
- Posts: 35708
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
It's thick, it's fluffy, it's chewy, it's great...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.
The dough was made with my sourdough starter too... there's just something great about wild yeast compared to the store bought stuff.
-
- Posts: 5509
- Joined: Wed Mar 25, 2015 2:54 pm
- Location: :scared:
Cooking and Dining
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.
-
- Posts: 28164
- Joined: Thu Mar 26, 2015 12:12 pm
- Location: Methuselah Honeysuckle
Cooking and Dining
That looks so **** good. Love Detroit style pizza.
-
- Posts: 35708
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
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.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.
-
- Posts: 14867
- Joined: Thu Mar 26, 2015 7:09 pm
- Location: Across the River from Filthydelphia.
Cooking and Dining
Uncle Roger Reviews Uncle Gordon
NSFW
NSFW
Cooking and Dining
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.
-
- Posts: 35708
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
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.
-
- Posts: 28164
- Joined: Thu Mar 26, 2015 12:12 pm
- Location: Methuselah Honeysuckle
Cooking and Dining
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.
Cooking and Dining
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.
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.
-
- Posts: 35708
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
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.
-
- Posts: 28164
- Joined: Thu Mar 26, 2015 12:12 pm
- Location: Methuselah Honeysuckle
Cooking and Dining
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.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.
-
- Posts: 14867
- Joined: Thu Mar 26, 2015 7:09 pm
- Location: Across the River from Filthydelphia.
Cooking and Dining
Straight blade or serrated?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.
-
- Posts: 35708
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
straight.
Cooking and Dining
Welcome to the club, pal.
-
- Posts: 14867
- Joined: Thu Mar 26, 2015 7:09 pm
- Location: Across the River from Filthydelphia.
Cooking and Dining
Suck it up buttercup! Serrated is real pain.
-
- Posts: 11587
- Joined: Thu Apr 30, 2015 3:27 pm
Cooking and Dining
My wife took a chunk out of her finger on a mandoline. Super glue ftw
Cooking and Dining
I superglued my eyebrow back to my head after taking a high stick. Was stupid, will not repeat.
-
- Posts: 35708
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
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.
Cooking and Dining
Liquid skin is better.
-
- Posts: 11587
- Joined: Thu Apr 30, 2015 3:27 pm
Cooking and Dining
Hmm, maybe it was liquid skin my wife used. My son's toe web was super glue
Cooking and Dining
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?"
Who is online
Users browsing this forum: faftorial and 137 guests