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  1. braised

    What are you drinking right now?

    I came back from Texas with an affection for Ranch Water, which is basically tequila and soda with lime, but light on the tequila. You can pretty much just motor them. We’ve decided that there are many variations on this theme City-water= vodka Farm water = bourbon Island water = rum ....
  3. braised

    Kitchen Knives

    Manton, I bought a blue steel honyaki gyuto a few years ago and there is no issue sharpening. It is way harder than my trusty Sabatier 62 and not a chipper. Can't say the same for a usuba which seems to throw a chip in its says. But for a chefs knife, go for it.
  4. braised

    Foo shops for a Japanese knife

     That's likely the result of the edge being sharpened with a belt grinder with a coarser grit. The edge can be quite durable and tootlhy. A chen knife sharpened past 1,000 on a water stone looses those marks and becomes mirror polished after around 6,000 or 8,000.
  5. braised

    Foo shops for a Japanese knife

    Oh shitski, bad chip?
  6. braised

    Foo shops for a Japanese knife

    Yes, but Mizuno is on sale. It's the good stuff: http://www.japanesechefsknife.com/MizunoHonyakiDXSeries.html#Honyaki
  7. braised

    Burgers....Hamburgers, Cheeseburgers, Burgers

    Charlie Bienlichs in Northbrook on Skokie Blvd. Old school . The sign says that they serve food for the convenience of their bar customers. I think the menu only has shrimp cocktail, burgers and chilli. Never had the chilli. No need. The burger is perfect, no modern flair.
  8. braised

    Foo shops for a Japanese knife

    I am the camp cook so use knives daily. In reality, I sharpen four, maybe five times a year. Better steels last longer and I,ve really found a polished edge to last longer than a toothy edge. The 5-10k is prob. overkill but so what. Before the good Japanese knives, I was a Sabatier 62 man and...
  9. braised

    Foo shops for a Japanese knife

    A basic principle of sharpening is to keep jumps at or under 3x, meaning that a 1k, 3k,10k works well. This is what I have in the kitchen and the limiting factor is my technique, not the stones. Others advocate smaller steps but I just see inefficiency. At the same point a King 1k/6k stone...
  10. braised

    Burned copper bottom pot

    You can buff it out with a mechanical buffer (better), use a paste to polish (barely good) or just let it be (best). The mirror polish is not tenable to maintain, nearly any abrasive necessary to cutting grease and buildup on the copper when washing will dull the finish. Just let it be. The...
  11. braised

    OFFICIAL Game of Thrones Thread

    OK - so the show and the book are basically caught up to each other. Now all we have is speculation, so..... John aint "dead", no caracter POV chapter with a "lights out" at the end of it has ended in the character's death, Tyrion at Blackwater being a prime example. As we see Melisandre...
  12. braised

    Cocktail Shaker Suggestions

    This:
  13. braised

    The end-game of pretension?

    I I think he blew out the last time he dined. I,m not sure if it was the case of ale, the dozen chickens or the wafer-thin mint.
  14. braised

    300: Rise of an Empire

    Eva Green? Rent "The Dreamer" , hell, buy it. If it were a Video tape, large sections would get wiped out from use.
  15. braised

    How do you buy Orvis products on the cheap?

    If you live in the DC region, they have had a warehouse sale once or twice a year at Dulles. When you,re in a store, ask to be put on the list. I,m not a huge Orvis fan but I,ve gotten some decent kit over the years. Braised
  16. braised

    Random Food Questions Thread

    I I take it you've been watching Hannibal on Thursday evenings.
  17. braised

    Ender's Game (2013)

    I just read EG,for the first time about six months ago. Great story, I understand the love for it. As a film however, I think it will work better to compress the time scheme for ender,s recruitment,training, and deployment if for no other reason to conserve on actor revisions across multiple...
  18. braised

    Restaurant Recommendations

     Rossoz, iif you're out this way, try The French Hound in Middleburg. The chef is a NECI grad, was with the team that opened bouchon in napa, spent time in France as a private chef - he's a total francofile. The food is great, smart updates on bistro classics and some local ideas. Best...
  19. braised

    I bought a sharpening stone

    sorry for the delete - I reposted same information.
  20. braised

    Raw Ingredient and Mise en Place Appreciation thread.

    NOBD - who is the manufacturer of that pot? It looks solid. Braised ->
  21. braised

    I bought a sharpening stone

    i Naniwa stones, the chosera line, are among the finest synthetic stones on the planet. they have good feedback. A goal is to arrive at a polished edge with a stone 5000+. I find that the polished edges last longer, tough having less micro-serrations has a different feel. To profile a...
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