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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

  1. Apr 14, 2014 at 6:19 PM
    #6621
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    Sitr fry for dinner...hitting the veggies hard today!
    [​IMG]
     
  2. Apr 14, 2014 at 7:53 PM
    #6622
    LUSETACO

    LUSETACO Here for the Taco Pron

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    Lookin' good! :cool:
     
  3. Apr 15, 2014 at 12:57 AM
    #6623
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    Stir fry looks great!! ^^^
     
  4. Apr 15, 2014 at 3:42 AM
    #6624
    95SLE

    95SLE Starting to get cold outside

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    Looks yummy and there should be some left over for lunch.;)
     
  5. Apr 15, 2014 at 7:54 AM
    #6625
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    Thats the plan. I'm starting to work through my lunch hours to get a little OT so I need easy to make/reheat meals for lunch. Fast food isn't really an option for me so I've got to be a little more creative.
     
  6. Apr 15, 2014 at 10:48 AM
    #6626
    aficianado

    aficianado Well-Known Member

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    back to bone stock.
    Are these meat salads? :D
     
  7. Apr 15, 2014 at 12:03 PM
    #6627
    95SLE

    95SLE Starting to get cold outside

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    A nice lunch pail helps out a lot. Stops moochers if you have to use a company fridge.
     
  8. Apr 15, 2014 at 12:05 PM
    #6628
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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  9. Apr 15, 2014 at 12:14 PM
    #6629
    la0d0g

    la0d0g Its 4 o’clock somewhere

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

    [​IMG]
     
  10. Apr 15, 2014 at 12:29 PM
    #6630
    TeamSarcasm

    TeamSarcasm Flawless Escalation to the Ludicrous

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    The better coast
    y u no put kale?

    [​IMG]

    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 :)

    [​IMG]
     
    Last edited: Apr 15, 2014
  11. Apr 15, 2014 at 12:41 PM
    #6631
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    Never thought of kale as a stir fry veggie....maybe I'll give it a try another time
     
  12. Apr 15, 2014 at 1:55 PM
    #6632
    LUSETACO

    LUSETACO Here for the Taco Pron

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  13. Apr 19, 2014 at 12:04 PM
    #6633
    Xaks

    Xaks Cranky & often armed sysadmin

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

    IMG_20140419_122613_zps7d3b9021_8d75d8bf966989c139380445d4d1dd13e2f24693.jpg

    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.
     
  14. Apr 20, 2014 at 5:02 AM
    #6634
    LUSETACO

    LUSETACO Here for the Taco Pron

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    Nice Shuns! :cool:
     
  15. Apr 20, 2014 at 11:12 AM
    #6635
    futuretacoowner

    futuretacoowner Well-Known Member

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    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.
     
  16. Apr 20, 2014 at 11:24 AM
    #6636
    Xaks

    Xaks Cranky & often armed sysadmin

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    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.
     
  17. Apr 20, 2014 at 12:27 PM
    #6637
    aficianado

    aficianado Well-Known Member

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    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 ?
     
  18. Apr 20, 2014 at 12:56 PM
    #6638
    futuretacoowner

    futuretacoowner Well-Known Member

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    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.
     
  19. Apr 20, 2014 at 5:45 PM
    #6639
    quantum

    quantum Well-Known Member

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    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
    [​IMG]
     
  20. Apr 20, 2014 at 5:54 PM
    #6640
    Xaks

    Xaks Cranky & often armed sysadmin

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    My friend was an apprentice to this guy here:

    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:

    [​IMG]
     
    Last edited: Apr 20, 2014

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