Food Thread

[Darkfrog]

11 minutes ago, saevel25 said:

Just purchases a new set of knives. 

Essentials Knife Set

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Maximum versatility, minimum counter space. The three essential knives you need to start cooking better.

They have pretty good review. I like they use a higher quality of steel. I like the minimal look of them. I am big fan of full tang knives. 

One review I read had a a con being they were to sharp? Like, not like it was chipping the blade, but because it was unsafe? 

A sharp knife is a safe knife. Learn how to use a knife. I never hurt myself when my knives were properly sharpened. 

 

I backed the Misen chef's knife kickstarter, and then ended up also buying the Misen paring knife when it came out. I got my sister a set also. I think they are fantastic.

I also think you can send the knives back to them for free sharpening if you don't want to do that yourself.

A dull knife slipping off a piece of food and right into your fingers is the worst kind of cooking wound. A sharp knife is a safe knife.

[Bucki1968]

On 7/5/2021 at 8:58 PM, iacas said:

So, I went to Five Guys today and got my burger in a lettuce wrap. First time. Was pretty good, and I’ll order more like this in the future.

Man I love five guys. My wife doesn't. Which pretty much means that I never get it.

[iacas]

26 minutes ago, Bucki1968 said:

Man I love five guys. My wife doesn't. Which pretty much means that I never get it.

A bacon cheeseburger is roughly the cost of a car payment these days, too.

[Big Lex]

On 3/5/2022 at 7:32 PM, saevel25 said:

 

That big, tall sided saute pan is a beauty. 

[saevel25]

37 minutes ago, Big Lex said:

That big, tall sided saute pan is a beauty. 

That is my most used pan, by far. 

[Double Mocha Man]

3 hours ago, iacas said:

A bacon cheeseburger is roughly the cost of a car payment these days, too.

And it packs more calories than a Ford Pinto...

[billchao]

5 hours ago, Darkfrog said:

A dull knife slipping off a piece of food and right into your fingers is the worst kind of cooking wound. A sharp knife is a safe knife.

This exactly. You’ll never guess what prompted me to sharpen the knives at the bar I worked at 😉

[Vinsk]

I’ve still not gotten the sharpening stones technique down. The knives fail the paper test each time.

[iacas]

 

[Double Mocha Man]

Chomp.  Chomp.  Made this salad for lunch... yummy.  Cucumber and avocado... bit of red onion, cilantro, squeeze of lime, pressed garlic, ground pepper, a drizzling of olive oil.  I'm healthier now than before I ate it.  😃

[saevel25]

I can't stand red onions. They taste good initially, but they always leave a lingering bad taste for hours afterwards. 

[saevel25]

Made some beef stew, in the style of French onion soup for the first part. 

Sliced up two large onions, and about 8 cloves of garlic. Saute the onions for 2 hours in 1 stick of butter. Added in the garlic for about 10 minutes. I added in one carton of beef stock and one carton of veg stock with some rosemary, thyme, parsley, sliced carrot, and mushrooms. I let that come to a simmer. I heated up the instant pot and browned two beef spare ribs and a beef shank. I added the simmering onion soup base to the instant pot and let it cook for 2 hours under low pressure. I took out the beef, shredded it, and put it back in. Salted to taste, and added a splash of white balsamic vinegar to help cut through all the beefy fat. 

This one turned out really good 🙂

[Double Mocha Man]

2 minutes ago, saevel25 said:

Made some beef stew, in the style of French onion soup for the first part. 

Sliced up two large onions, and about 8 cloves of garlic. Saute the onions for 2 hours in 1 stick of butter. Added in the garlic for about 10 minutes. I added in one carton of beef stock and one carton of veg stock with some rosemary, thyme, parsley, sliced carrot, and mushrooms. I let that come to a simmer. I heated up the instant pot and browned two beef spare ribs and a beef shank. I added the simmering onion soup base to the instant pot and let it cook for 2 hours under low pressure. I took out the beef, shredded it, and put it back in. Salted to taste, and added a splash of white balsamic vinegar to help cut through all the beefy fat. 

This one turned out really good 🙂

Sounds good, but isn't this barbeque season in Ohio?

[saevel25]

1 minute ago, Double Mocha Man said:

Sounds good, but isn't this barbeque season in Ohio?

Ohio? Don't you mean most of the USA 😛 

I don't BBQ that often. I was never sure what type of BBQ equipment I wanted to get, and never bought any, lol. 

There are two really good BBQ placed near me. I'll let the professionals handle it.

[Double Mocha Man]

2 minutes ago, saevel25 said:

Ohio? Don't you mean most of the USA 😛 

I don't BBQ that often. I was never sure what type of BBQ equipment I wanted to get, and never bought any, lol. 

There are two really good BBQ placed near me. I'll let the professionals handle it.

We've had some great, sunny weather out here in the Pacific Northwest.  I've barbequed 6 of the last 8 days.  Can't pass up any BBQ opportunities.  I fire up the grill on my Mexican patio, while sipping a Pacifico.  

[saevel25]

Finally bought myself an Air Fryer. It will be showing up Saturday. Looking forward to experiment with what I can do with it. I like it has a dehydrator function. I know a local farm that sells really good beef. 

[nevets88]

Fries. Duh. Chicken tenders, the Impossible Chicken ones too. Salmon. Broccoli. I mean you can make Chinese bbq roast pork (Char siu).

[Double Mocha Man]

I almost forgot there was a food thread. Last night's dinner: Pulled chicken Caesar salad. Lots of garlic and anchovy paste in the dressing. The chicken was barbecued so it had a subtle smokey flavor.