Foodies BS Thread.

Lookin' good!

 

Stir fry looks great!! ^^^

 

Looks yummy and there should be some left over for lunch.

 

Are these meat salads?

 

A nice lunch pail helps out a lot. Stops moochers if you have to use a company fridge.

 

I bring my Conan lunchbox to work. People look at me like I'm crazy

 

y u no put kale?



Steam it and chop it up into fine little bits. It will find its way into the crevices and hold what ever sauce you put on it very nicely. Probably my favorite thing to put in stir fry

I like the baby kale leaves, looks tasty though

 

Lunch.

 

One of my favorite days of the year. My knife guy was here today!



The one on the right had its first sharpening today. He says to me when he's done "I have about two, maybe three clients, that I'd even leave this knife with. It's too sharp for most folks to try an actually use in the kitchen. I'd actually blunt it a bit before I gave this to them."

I was stunned and humbled. Considering how well this guy knows his craft and his experience, I took that as exceptionally high praise. Totally out of left field and just floored me.

And...he's right. I've worked at a medical school and I support several doctors' offices, and I'm familiar with the hardware. I've seen scalpels duller than this knife. I'm getting pretty good with my knives, but this thing actually scares me a bit.

Which is good, I think.

 

Nice Shuns!

 

Love Shun knives, If I were to continue cokking professionally that is all I would have. Come to think of it may just have to pick up a set for home use.

 

Tim, my knife guy, brought a couple of new Minosube (sp?) chefs for me to check out. I could tell as soon as he opened the box I wouldn't want it.

Symmetric handles.

I've been sooooo spoiled by the proper handles on the Shuns and the new Santoku that western style squared handles feel really awkward to me now.

 

I don't like Wa handles. Nice knives bud. I'm personally not a fan of santoku shapes but I love a sharp knife. The one on the left is my style. Wow. This guy is a mobile knife sharpener ?

 

people don't realize that knives are a personal thing. To get the most out of a knife the handle has to have a good fit in your hand. When I was cooking professionally the only other person that touched my knives was the exec. chef. btw my main 3 knives were/are shun 3" paring knife, 8" henckel chefs knife, and a paderno slicer that I bought for 10 bucks but is really sharp. Of course I have more than that but those are the 3 I always use.

 

Naan Pizzas. turned out better than i thought they would.
Toppings: ricotta, pesto, pepperonis, blackened chicken, 4 italian cheeses, diced roma tomatoes
Baked @ 350* for 12 minutes, took them out, added some more cheese, then broil for like 2 minutes until cheese starts to brown

 

My friend was an apprentice to this guy here:

$22 Bladesmithing with Murray Carter: Modern Application of Traditional Techniques

http://www.amazon.com/Bladesmithing...&qid=1398041313&sr=8-1&keywords=murray+carter

He's actually pictured in, named and credited, this book.

He's mobile sharpener in the way that everything he uses fits in the 5-gallon bucket he half-fills with water for his stones when he arrives. It's all done by hand with various stones from the ground in Japan.

My three knives took about 40 minutes total, with time in there for us to bullshit and drink a brew. He used four different stones on each knife, with one different stone on the newer brown handled santoku than the Shuns, since they have a slightly more brittle but stronger molybdenum ratio, I think he said.

Then he has an old leather strop from a barber shop that he uses an aluminum braseing compound on to polish at the end. Thus the incredible bright edge line in the pics.

He's been to Japan I think 18 times or so for training, he's hella old-school. When I finally get the hell away from the third-world shithole that is Florida, he's one of the few things I'll miss.

I don't care where I move, I'll still be sending him my knives to take care of.

EDITED to add:

Was looking for the name of my newest knife and was having a serious blonde thing going on. Finally had to go dig this up for reference to get the name: