Recipes, home grown goodness, BBQing and food stuff
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Bovidae said in Recipes, home grown goodness, BBQing and food stuff:
Think of it as a homemade Arrabbiata sauce.
Sorry but this instantly came to mind.
Always worth a giggle.
Lego and Star Wars..never go wrong there..
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@Crucial that always makes me laugh!!
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial that always makes me laugh!!
I’ve just decided that if I ever take up catering again I will call my business “Mr Stephens”
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So gave my first (poor man's) reverse sear a go tonight. Bloody neat way to do it eh! How easy. Had a rump...what cut would anyone recommend is best?
Honestly, whatever you like. I'm a fan of Scotch - hits the sweet spot between flavour and tenderness. Some don't love Eye Fillet as it's super tender, but kinda bland.
So really, no right answer - eat some of each and make your own call.
Alternatively, lamb racks FTW
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So gave my first (poor man's) reverse sear a go tonight. Bloody neat way to do it eh! How easy. Had a rump...what cut would anyone recommend is best?
I love rump! Steak too...
I think thick rump steak, reverse seared is one of the best.
I have done it a lot with bone in rib-eye. It's unbeatable. It even converted a well-done steak eater to eat a medium rare steak. Probably one of my proudest cooking achievements.
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Knives.
Interested to know what you guys use equipment wise. Are you a hand hammered damascus razor sharp type or a 'as seen on TV' ginsu weilder?
Personally I have an odd collection from my first cooking knife, a 7" Sabatier "Chefs" knife, through some plastic handled meat works knives, a nice wooden handled wide blade 'asian style", a flexible boning blade to my go to everyday $10 asian supermarket chopper.
One of my most expensive knives a large Wusthof is probably my least used (I just never really found it nice to pick up).If I had to recommend a knife to a newly interested home cook I would certainly say these
Incredibly cheap and keep a nice edge. Last forever (I have one that has been well used for over 20 years). Also light and easy to learn good technique with.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Knives.
Interested to know what you guys use equipment wise. Are you a hand hammered damascus razor sharp type or a 'as seen on TV' ginsu weilder?
Personally I have an odd collection from my first cooking knife, a 7" Sabatier "Chefs" knife, through some plastic handled meat works knives, a nice wooden handled wide blade 'asian style", a flexible boning blade to my go to everyday $10 asian supermarket chopper.
One of my most expensive knives a large Wusthof is probably my least used (I just never really found it nice to pick up).If I had to recommend a knife to a newly interested home cook I would certainly say these
Incredibly cheap and keep a nice edge. Last forever (I have one that has been well used for over 20 years). Also light and easy to learn good technique with.
Nice topic! What's cheap when you say cheap??
My best is a Global knife that I like. Rest are Scanpan dross which I used to think were good.
I want to invest in some decent knives.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Knives.
Interested to know what you guys use equipment wise. Are you a hand hammered damascus razor sharp type or a 'as seen on TV' ginsu weilder?
Personally I have an odd collection from my first cooking knife, a 7" Sabatier "Chefs" knife, through some plastic handled meat works knives, a nice wooden handled wide blade 'asian style", a flexible boning blade to my go to everyday $10 asian supermarket chopper.
One of my most expensive knives a large Wusthof is probably my least used (I just never really found it nice to pick up).If I had to recommend a knife to a newly interested home cook I would certainly say these
Incredibly cheap and keep a nice edge. Last forever (I have one that has been well used for over 20 years). Also light and easy to learn good technique with.
Nice topic! What's cheap when you say cheap??
My best is a Global knife that I like. Rest are Scanpan dross which I used to think were good.
I want to invest in some decent knives.
$10 cheap. Find them in Asian food stores.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Knives.
Interested to know what you guys use equipment wise. Are you a hand hammered damascus razor sharp type or a 'as seen on TV' ginsu weilder?
Personally I have an odd collection from my first cooking knife, a 7" Sabatier "Chefs" knife, through some plastic handled meat works knives, a nice wooden handled wide blade 'asian style", a flexible boning blade to my go to everyday $10 asian supermarket chopper.
One of my most expensive knives a large Wusthof is probably my least used (I just never really found it nice to pick up).If I had to recommend a knife to a newly interested home cook I would certainly say these
Incredibly cheap and keep a nice edge. Last forever (I have one that has been well used for over 20 years). Also light and easy to learn good technique with.
Nice topic! What's cheap when you say cheap??
My best is a Global knife that I like. Rest are Scanpan dross which I used to think were good.
I want to invest in some decent knives.
I was given some good Japanese knives which are great. But Victorinox make very good reasonably priced knives
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Knives.
Interested to know what you guys use equipment wise. Are you a hand hammered damascus razor sharp type or a 'as seen on TV' ginsu weilder?
Personally I have an odd collection from my first cooking knife, a 7" Sabatier "Chefs" knife, through some plastic handled meat works knives, a nice wooden handled wide blade 'asian style", a flexible boning blade to my go to everyday $10 asian supermarket chopper.
One of my most expensive knives a large Wusthof is probably my least used (I just never really found it nice to pick up).If I had to recommend a knife to a newly interested home cook I would certainly say these
Incredibly cheap and keep a nice edge. Last forever (I have one that has been well used for over 20 years). Also light and easy to learn good technique with.
Nice topic! What's cheap when you say cheap??
My best is a Global knife that I like. Rest are Scanpan dross which I used to think were good.
I want to invest in some decent knives.
$10 cheap. Find them in Asian food stores.
Wow! That is proper cheap! Wil keep an eye open for them
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Knives.
Interested to know what you guys use equipment wise. Are you a hand hammered damascus razor sharp type or a 'as seen on TV' ginsu weilder?
Personally I have an odd collection from my first cooking knife, a 7" Sabatier "Chefs" knife, through some plastic handled meat works knives, a nice wooden handled wide blade 'asian style", a flexible boning blade to my go to everyday $10 asian supermarket chopper.
One of my most expensive knives a large Wusthof is probably my least used (I just never really found it nice to pick up).If I had to recommend a knife to a newly interested home cook I would certainly say these
Incredibly cheap and keep a nice edge. Last forever (I have one that has been well used for over 20 years). Also light and easy to learn good technique with.
Nice topic! What's cheap when you say cheap??
My best is a Global knife that I like. Rest are Scanpan dross which I used to think were good.
I want to invest in some decent knives.
$10 cheap. Find them in Asian food stores.
Wow! That is proper cheap! Wil keep an eye open for them
The 'trick' with them is not to try and sharpen on a stone as the steel is not that hard. If they lose their edge just a light run through a V type sharpener brings them back and a swipe on a steel whenever you use them (which is a practice you should be doing for all)
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I got this set for cheap as at tk maxx and by far the best I've ever owned, sharp as and only an occasional tune through the tool needed. Also got a cheap backup with a bit of extra weight that is surprisingly good that I try to get Bonesetta to use on the one occasion a year she's using a knife in the kitchen.
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I use a set of Wusthof which I get on very well with. They keep their edge well and to me, feel good in the hand. Ms Cato No2 managed to snap the boning knife and replaced it with a Sabatier. Nowhere near the same feel or edge, nor as easy to sharpen. Knives are a very personal thing.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
I got this set for cheap as at tk maxx and by far the best I've ever owned, sharp as and only an occasional tune through the tool needed. Also got a cheap backup with a bit of extra weight that is surprisingly good that I try to get Bonesetta to use on the one occasion a year she's using a knife in the kitchen.
Careful with sharpening that one on the bench. Is has a very thick bolster and the heel is hollowing out. To get the blade flat again will involve grinding away the bolster.
My expensive Wusthof developed the same problem as my technique on the steel was heavy on the heel. Now I have a hollow on the edge which is a bitch when chopping -
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial the silver one? It's extremely rarely used anyway and maybe only been sharpened once! Thanks for the tip eh.
Maybe the photo is tricking me but that blade looks like it would show a fair bit of sunlight if held on a flat surface
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial the silver one? It's extremely rarely used anyway and maybe only been sharpened once! Thanks for the tip eh.
Maybe the photo is tricking me but that blade looks like it would show a fair bit of sunlight if held on a flat surface
Oh I see, you're just trying to make me look silly again. Well it won't work!
(Bones heads out to the backyard knife in hand and holds it up to the sun)
Nah I actually don't know what that means.
