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Random food thoughts - Street edition - Page 48

post #706 of 791
Quote:
Originally Posted by Fuuma View Post

Quoting myself from another thread:

I'm definitely not using Japanese knives (usually don't like the shape, weight etc., doesn't feel right for western food, didn't grow up with them and blades are a bitch to maintain) as beautiful and cool as they may be. Paring is somewhat irrelevant I guess so I just bought a Wüsthof classic chef and paring and will complement with another chef knife (old Sabatier Carbon in new condition) for when I want a nicer shape (German is fine but French is best). I'm also looking at this http://www.evercut.fr/fr/produits/origine/, used by a good friend who knows what he is doing, just need to go to Le Bon Marché and check if I like the shape, handle and weight.

So to recap:

1) My Zwilling Henckels chef's knife is dead so I am replacing it with two diff ones: A Wüstoff classic as it is easy to use, maintain and has the classic German shape that works well and an old Sabatier carbon that has the perfect french shape and will be used more sparingly, usually for meat. The later is a bitch to maintain but easy to hone etc. and I am used to them so they're good for me.
2) Paring knife disappeared (wtf?) so I got a Wüstof classic.
3) Still have a breadd knife (hate squished bread) and an all-purpose blade that is quite old (wooden handle, can't see the maker's mark anymore etc.)
4) Don't need more knives although filletting a fish is more of a bitch with what I have I don't do it that often.

perhaps you're thinking of the ones with the octagon handles, but the only differences appearance-wise between japanese and "western" knives especially with a paring is that japanese blades have a more acute edge, sometimes are asymmetrical, and the spine is thinner. and the stainless steel ones aren't hard to maintain at all. otherwise they use a larger variety of steels with better sharper edges at better prices
post #707 of 791
They tend to have a slightly different shape too. Japanese knives tend to be much flatter which is better for chopping. European knives tend to have a rounder belly.
post #708 of 791
Yes that too. But you can still rock with Japanese knives and nowadays you can find ones with rounder bellies. IMO much better quality for about the same amount of money.
post #709 of 791

Looking forward to the Conan in Korea episode. 

post #710 of 791
I hope he eats that tiny octopus raw
post #711 of 791

According to the TeamCoCo fb page, he gave it to an aquarium.

post #712 of 791
Some veg stuff i've been making


Tofu + Brccoli Stir fry



Cheesy polenta with eggplant and mushrooms w/ egg on top



Seitan Galbi
post #713 of 791
Quote:
Originally Posted by LA Guy View Post
 

The cleaver is really the one knife.  You look at many a Chinese chef's station, and they will use the cleaver for pretty much everything.  Maybe not those delicate vegetable flower things they do for banquets, put pretty much for everything else, from meat to vegetables to fish.

My 20+ yr old, hand-me-down cleaver's handle is starting to get loose. Hope it doesn't go flying off mid chop one day

post #714 of 791
Quote:
Originally Posted by MGoCrimson View Post

My 20+ yr old, hand-me-down cleaver's handle is starting to get loose. Hope it doesn't go flying off mid chop one day

A new cleaver might be a worthwhile investment.
post #715 of 791
Quote:
Originally Posted by LA Guy View Post

A new cleaver might be a worthwhile investment.

Or wait until you are really mad at someone to use it while they are in the kitchen?

post #716 of 791
Quote:
Originally Posted by LA Guy View Post

Or wait until you are really mad at someone to use it while they are in the kitchen?

http://newyork.cbslocal.com/2012/05/23/police-queens-woman-attacked-with-meat-cleaver/
post #717 of 791


Penne with quail eggs, potato and green beens in pesto



Vegetarian ramen

I've also been cooking a lot from ottolenghi's new book Nopi. I have access to a crazy spice store in NYC (Kalustyan's) so i've been able to source all these fun exotic ingredients.




Burrata and blood orange with lavender honey and coriander seeds



Celery root hummus with spiced cauliflower topped with quail egg



Eggplant with black garlic pure, pine nuts and basil
post #718 of 791
@GraphicNovelty They look really good. Are you fully vegetarian?


My faithful old Moulinex blender packed in last week so am looking at new ones. Tempted to go with one of the German handblenders rather than jug type this time as I'm struggling to find smallish blenders (rarely cook for more than 2 and have a tiny galley kitchen). I've never used hand (stick) blenders before. Any thoughts?
post #719 of 791
Wrong thread
post #720 of 791
Wrong thread
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