Recipes, home grown goodness, BBQing and food stuff
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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.
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Amazing news. Ms Cato No1 has come up with a second dish. Jerk chicken with couscous and sweet potato fries. Well she did the chicken and left me to do the sides. She has been boasting about her recipe without any actual evidence before but it was bloody good. Much better than my attempts. So her threat (made in a loud voice on a busy street) for her and I to have a jerk off ( no really) has now been settled. So many ingredients. Scotch bonnets, molasses, sugar, cinnamon, olive oil, rum, vinegar, god knows how many other spices. No pictures as we were all too hungry - she is not the most efficient or timely cook.
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@Catogrande maybe she remembered you and Mrs Cato always talking about your jerk off competitions from when she was a child?
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande maybe she remembered you and Mrs Cato always talking about your jerk off competitions from when she was a child?
Well, she’s a woman so she has a long memory
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande maybe she remembered you and Mrs Cato always talking about your jerk off competitions from when she was a child?
Well, she’s a woman so she has a long memory
And even then they can make shit up and we can't remember if they did it or said it anyways
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Stop the fucking press. I saw the attached photos and comment on the NZ BBQ Alliance Facebook page.
I did it. Fist size meatballs (just mince with salt and pepper)
Smoked offset on hickory and made a Mexican sauce and added back the meatballs and broke them down in the sauce and let it bubble away for six hours
Best nachos I’ve ever had and the pretty much looked like the attached.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Winged it with the pork and pretty happy with how it came out eh, similar to hog roast I used to get at street markets. Bread and chilli sauce, yum!
That looks pretty bloody good mate. Details?
