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nwin posted:I know knives are a personal thing but I decided to buy a shun premier 8” during Black Friday and used it the last few days. This thing seems so delicate like if I look at it the wrong way, the tips going to break off. It’s sharp and pretty and feels decent in the hand, but I’m not sure about the durability of it. I’m thinking I might try a wusthof classic since those seem to have a bit more heft. I got a set of Shuns way back when they used to be on Woot all the time, and the tips broke off of all of them. I don't even know how it happened on any of them. They're terrible.
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Dec 10, 2019 02:30
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I have a Shun Sora that's nice, super easy to keep sharp, and perfect if I want to do delicate work. But 99% of the time I just grab my Chinese cleaver and do everything with it.
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Dec 10, 2019 03:44
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nwin posted:I know knives are a personal thing but I decided to buy a shun premier 8” during Black Friday and used it the last few days. This thing seems so delicate like if I look at it the wrong way, the tips going to break off. It’s sharp and pretty and feels decent in the hand, but I’m not sure about the durability of it. I’m thinking I might try a wusthof classic since those seem to have a bit more heft. https://www.webstaurantstore.com/mercer-culinary-m20608-genesis-8-forged-chef-knife-with-full-tang-blade/470M20608.html
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Dec 10, 2019 04:32
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it's hard to go wrong with anything from a restaurant supply store. its an easy way to cut out all the marketing and faux-premium horseshit that's out there for kitchenwares it might have a cheap plastic handle but 90% of the time that's what actual working knives have so 
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Dec 10, 2019 04:55
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Always have a beater knife. One that will let you do dirty rough things that you can’t do with your delicate knife.
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Dec 10, 2019 07:52
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I have had my Wusthof 10” professional S for 18 years and it’s a beast. Good heft, good sharpness, nice balance. It’s not quite as sharp as my Japanese santoku but it’s plenty sharp enough, and good for hard things like pumpkins as well as general cutting and chopping. People speak highly of the Victorinox knives, particularly price:quality.
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Dec 10, 2019 10:40
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therattle posted:People speak highly of the Victorinox knives, particularly price:quality. Yup: Kaiser Schnitzel posted:t really feels like a real knife for $30. This is totally how I feel about my Victorinox chef's knife! Granted, I take really good care of my knives, but it's stayed super sharp; with occasional honing, I haven't had to get it sharpened yet.
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Dec 10, 2019 12:50
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Yeah I’ve used and have the victorinox and it works well enough-I’m just not a fan of the big plastic handle on it.
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Dec 10, 2019 13:06
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I like my chonky victorinox. It was a bit intimidating when I first got my 8in Chef, it's just such a beast in real life with that huge black handle.
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Dec 10, 2019 14:57
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Scientastic posted:I really hate this kind of thing. Beef fillet IS good, and when cooked correctly and served with proper sides, it’s loving delicious. The snobbery around fillet really confuses me, like it’s bad to have anything that’s subtle, because everything has to have BOLD FLAVOUR or it’s a waste. If you cant enjoy lighter flavors perhaps your palette is the problem. You can try eating bland for a few weeks to reset it (I've done this)
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Dec 10, 2019 17:23
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Steve Yun posted:Always have a beater knife. One that will let you do dirty rough things that you can’t do with your delicate knife. 
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Dec 10, 2019 18:19
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I like the Victorinox's grippy rubber food service handle better than the smooth wood of the more fancy poo poo I have
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Dec 10, 2019 18:50
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Steve Yun posted:Always have a beater knife. One that will let you do dirty rough things that you can’t do with your delicate knife. Victorinox Fibrox knives are my beaters. They're ~30 bucks, can take a pounding, and I never have to feel bad about using them for rough stuff. Although I do have a no-name chinese cleaver I got a the local asian food store for the really heavy work.
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Dec 10, 2019 19:26
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Liquid Communism posted:They're ~30 bucks, can take a pounding, and I never have to feel bad about using them for rough stuff. Hey anyone hear from Pr0k's mom lately?
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Dec 10, 2019 19:28
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Dec 10, 2019 19:35
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Flash Gordon Ramsay posted:Hey anyone hear from Pr0k's mom lately? 
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Dec 10, 2019 19:41
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Flash Gordon Ramsay posted:Hey anyone hear from Pr0k's mom lately? 
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Dec 10, 2019 20:07
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My work knife is one of these: http://www.mundial-usa.com/shop/10-chefs-knife-2 But with a red handle. I can spot if anyone ran off with it from across the kitchen, it was cheap, it holds a decent edge. They also have a line of knives that have an eye forged on the back of the tang for attaching a chain or whatever too. I guess for if you're really worried about someone running off with it
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Dec 10, 2019 21:43
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Flash Gordon Ramsay posted:Hey anyone hear from Pr0k's mom lately? 
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Dec 10, 2019 22:45
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Thumposaurus posted:My work knife is one of these: Those are often used in institutional facilities with rounded tips etc so the knife can't wander too far from it's station when it isn't supposed to.
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Dec 11, 2019 04:20
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Liquid is going to kill me for this, but gently caress it  https://twitter.com/nypost/status/1204408822653235200?s=19  
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Dec 11, 2019 04:40
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I would eat the can dinner.
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Dec 11, 2019 12:44
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hell thats a way more balanced meal than i eat most of the time e: wait who the hell has scrambled eggs and bacon with christmas dinner
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Dec 11, 2019 12:59
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OMGVBFLOL posted:hell thats a way more balanced meal than i eat most of the time Or mince? Must be British.
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Dec 11, 2019 14:56
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OMGVBFLOL posted:hell thats a way more balanced meal than i eat most of the time That's breakfast, then a mid-morning snack of mince pies, then the dinner and pudding. There should be some after eights and some stilton+crackers right at the bottom tho.
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Dec 11, 2019 15:13
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This all seemed a little familiar to me. They did this last year, too. And all the way back in 2013. I still don't think it actually exists.
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Dec 11, 2019 17:31
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prayer group posted:This all seemed a little familiar to me. They did this last year, too. One can always hope.
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Dec 11, 2019 18:16
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https://www.game.co.uk/en/m/the-game-christmas-tinner-2704307 Might be real?
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Dec 11, 2019 19:02
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Christmas came early this year, assuming you're like me and love cookbook archaeology. Duke University has digitized a bunch of 19th and early 20th century advertising cookbooks. This is an incredible trove of crazy, fascinating, and occasionally even useful recipes. Take, for instance, a page from the Fruits and Candies Cookbook thoughtfully provided by the makers of Lydia E Pinkham's Vegetable Compound, a Helpful Product for assisting Those Persons stricken with Female Problems: It's good candy making. It's fascinating anthropology. Reinforcing societal norms and selling snake oil make outstanding partners, don't they? And how about this page from Sixty One Uses for Salt, With Some Comment on the Kind of Salt to Use:  It's not too difficult to guess who influenced the "Comment on the Kind of Salt to Use;" interesting that they're still a favorite brand today, though, isn't it? This release (or at least my awareness of it) is well timed. I've been going through a 1907 candy recipe book from my collection and re-creating some of the recipes to give friends for Christmas this year. Maybe I'll resurrect a few more ancient recipes once the holidays are over.
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Dec 11, 2019 19:15
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bartolimu posted:Christmas came early this year, assuming you're like me and love cookbook archaeology. Duke University has digitized a bunch of 19th and early 20th century advertising cookbooks. This is an incredible trove of crazy, fascinating, and occasionally even useful recipes. Take, for instance, a page from the Fruits and Candies Cookbook thoughtfully provided by the makers of Lydia E Pinkham's Vegetable Compound, a Helpful Product for assisting Those Persons stricken with Female Problems: I don’t know what was in those bottles but I want some. Thanks for posting these.
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Dec 11, 2019 19:40
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Copying over from the industry thread; Thanks y'all for being cool and chill where I could be open about being me. I've been on my own for a year now, and a year and a month ago I realized that I'm trans. And what with the whole, everything over the weekend. I appreciate y'all being cool and respectful. 
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Dec 11, 2019 23:51
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❤️
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Dec 12, 2019 00:26
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trans people: good fats: bad (for your cholesterol)
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Dec 12, 2019 00:40
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Manuel Calavera posted:Copying over from the industry thread; I'm going to be updating our rules in the near future to be more explicit after recent forums-wide issues regarding FYAD, but I want to say this loudly for the people in the back : Bigotry of any kind is not acceptable here. I don't care if you think you're being ironic or funny. This includes ableist, sexist, anti-trans, racist, homophobic, or any other kind of similar comments. I'm really proud of the community we have here, and the ability you've all shown to treat each other with basic respect and decency, and I want to see that continue.
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Dec 12, 2019 00:57
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Liquid Communism posted:I'm going to be updating our rules in the near future to be more explicit after recent forums-wide issues regarding FYAD, but I want to say this loudly for the people in the back : What about people who cook steaks well done?
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Dec 12, 2019 02:01
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 thanks LC, that's got me tearing up a tiny bit tbh. You're a good mod, as was bartolimu when they were our mod. I've never felt in danger here in GWS (except when y'all were being butts about me liking Mike's Hard Lemonade, which is still tolerable in a "it tastes better than Bud" way.) And I've been able to be open and be me. And thanks OMGVBFLOL & BrianBoitano, and consider this a preemptive "thank you" as well to everyone else, again, so I'm not thanking everybody individually.
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Dec 12, 2019 02:04
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Doom Rooster posted:What about people who cook steaks well done? Subhuman
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Dec 12, 2019 02:08
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Doom Rooster posted:What about people who cook steaks well done? No mercy. 
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Dec 12, 2019 02:10
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Doom Rooster posted:What about people who cook steaks well done? Inhuman Monsters
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Dec 12, 2019 02:33
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| # ? May 14, 2024 17:36 |
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Hell yeah GWS is the bomb. It's why I stopped lurking. That's right. It's your guys' fault.
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Dec 12, 2019 02:40
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