OFFICIAL THREAD: General Cookery and Discussion

[double00]

would love to see a kitchen knife roundup as we replace our old crappy henckels ...

what are your essential kits , makes / models / uses , and how you store por favor

 

[heldentenor]

Mostly Japanese, with a couple of American custom makers. They live on Japanese knife racks (not recommended in kitchens with mobile pets, children, or clumsy cohabitants).

 

[edmorel]

Mostly Japanese, with a couple of American custom makers. They live on Japanese knife racks (not recommended in kitchens with mobile pets, children, or clumsy cohabitants).

View attachment 2123189

I hope you are not friends with OJ

 

[cb200]

My knives are basic beaters on a wall magnet. Tojiro petty is nice for smaller things but it could be a touch longer in the handle for my hand. Pairing knife is cheap Nogent. Nakiri is a bit of a Carbon princess from a maker I don't remember - but it does absolutely destroy vegetable prep if needed. Ugly 8" Henkel workhorse that does 80% of everything well enough and has for 20+ years. Not shown or used much are a longer Tojro knife, a way too big custom made chefs knife, an oxo bread knife, and probably a serrated paring knife and a birds beak in the back of the drawer. I don't break down anything larger than a chicken so these work for me but aren't that pretty.

 

[Lizard23]

Bacon hash with shishito peppers and old bay hot sauce.

 

[Joffrey]

Anyone tried stuffing peppers with diced potatoes and sausage? I looked for a recipe but no luck. I am hoping to use some uncooked extras from other dishes. If doing so I assume I'd pre-cook the potatoes and sausage before stuffing them in the peppers for a final stint in the oven?

 

[jcman311]

I made this for dinner tonight. It was outstanding. The combo of creamy and acid/sour is great. I even dumbed down the spice for my kids but the little a holes still didnt touch it.

Jalisco Style Enchiladas Recipe from Sam The Cooking Guy

www.thecookingguy.com

 

[venividivicibj]

would love to see a kitchen knife roundup as we replace our old crappy henckels ...

what are your essential kits , makes / models / uses , and how you store por favor

Just the basics here:

• 8" Wustof Chef's Knife
• 6.5" Mac MSK-65 Santoku
• 3" Kyocera Paring knife (ceramic)

stored in knife guards (https://www.amazon.com/gp/product/B0000CFBB6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)

 

[Texasmade]

Idk why dude skimped on the butter. Why not just go with 8 sticks to completely submerge? Then you wouldn’t have to worry about basting.

 

[venividivicibj]

Idk why dude skimped on the butter. Why not just go with 8 sticks to completely submerge? Then you wouldn’t have to worry about basting.

he's just boiling his steak at this point

 

[edmorel]

Idk why dude skimped on the butter. Why not just go with 8 sticks to completely submerge? Then you wouldn’t have to worry about basting.

What was that thing he had strapped onto his right wrist? And when he was basting with the butter, it looked like the pan was cold it wasn’t sizzling or anything. Could that be @beargonefishing

 

[Piobaire]

Made the hummus, naan, and za'atar. Grilled lamp chops. I'd say "lollipops" but @Biscotti has ruined that word for me.

 

[Lizard23]

Made the hummus, naan, and za'atar. Grilled lamp chops. I'd say "lollipops" but @Biscotti has ruined that word for me.

View attachment 2162471

At first glance it looks like this came out great, but can you please PM your camera settings so I can confirm just how great?

 

[Fueco]

Hopefully not your facial expression while eating…

 

[Piobaire]

Did a take on Tuscan chicken. I used breast tenders and did them franchise style, i.e. floured and egg coated. It really did not suck.