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Drink and Fight posted:You're kind of an rear end in a top hat. Quotin dis. Edit: rear end in a top hat snype 
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Mar 31, 2012 20:02
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Drink and Fight posted:You're kind of an rear end in a top hat. Only kind of? 
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Mar 31, 2012 20:04
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Keep rolling with the punches there dude, and take a look at, I don't know, the what did you cook last night thread and realize gravity knows what he's talking about. For someone complaining about knife obsessives you sure do sperg out with the best of them.
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Mar 31, 2012 20:10
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Halalelujah posted:Keep rolling with the punches there dude, and take a look at, I don't know, the what did you cook last night thread and realize gravity knows what he's talking about. He's rather good cook, but not because of his fancy knives. Certainly you could have prepped any of those dishes equally with western- as Japanese-pattern knives. Cutlery as well as all other tools in the kitchen are a means to an end, not an end in themselves. KozmoNaut fucked around with this message at 20:20 on Mar 31, 2012 |
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Mar 31, 2012 20:16
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Can everyone please put their dicks away.
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Mar 31, 2012 20:22
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Yeah DnF, put your dick away.
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Mar 31, 2012 20:23
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Casu Marzu posted:Yeah DnF, put your dick away. Not cool dude. Dnf, you can leave your dick out.
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Mar 31, 2012 20:25
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Flash Gordon Ramsay posted:Not cool dude. Fiiiiiine. Jeez.
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Mar 31, 2012 20:25
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JacquelineDempsey posted:Long time lurker here, but I needed to share today's recipe comment hilarity: I liked this one: quote:This was pretty good.I used Alaskan Pollock. I didn't have butter,so I substituted olive oil and butter flavoring.My husband doesn't like alot of pepper, so I omitted it. Baked for 20 min.I'd make this again,definitely.
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Mar 31, 2012 20:26
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Casu Marzu posted:Dude, he said put it away.
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Mar 31, 2012 20:30
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Aww, and I was looking forward to a knife fight
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Mar 31, 2012 20:41
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Steve Yun posted:Aww, and I was looking forward to a knife fight This isn't West Side Story.
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Mar 31, 2012 20:44
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Casu Marzu posted:This isn't West Side Story. It could be...
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Mar 31, 2012 20:45
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Drink and Fight posted:It could be... Nah, I can't dance.
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Mar 31, 2012 21:30
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Let's see if I've been following:
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Mar 31, 2012 21:52
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SubG posted:Let's see if I've been following: I was asking for advice regarding additional knives, not what to replace my current knives with, since I am very well satisfied with those. Augmentation, not replacement.
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Mar 31, 2012 21:57
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That's a lot of words for `yes'.
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Mar 31, 2012 22:00
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SubG posted:That's a lot of words for `yes'. I asked for advice for additional knife purchases. I got some good suggestions. I pointed out that I wasn't interested in Japanese-style knives because I don't like them. Someone kept pestering me about Japanese knives. Gooniness ensued. Good enough for ya, bub?
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Mar 31, 2012 22:04
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It's good that you're coming to terms with your gooniness but I still think that's a lot of words for `yes'.
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Mar 31, 2012 22:30
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Halalelujah posted:Hahahaha. Warzone to Warzone. Man, you have it rough. Oh, and nothing. Florida North of Palm Beach and outside of Tampa and Jax is just unrelenting nightmare-zone. hey, Kozmo -- speaking as someone who actually has and uses anime-hair colored JAPANESE knives that cost barely :tenbux: a piece, and would never ever spend more than $100 on a knife: the people telling you you're wrong about knives and kind of an rear end in a top hat? Spot-on. Test Pattern fucked around with this message at 22:33 on Mar 31, 2012 |
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Mar 31, 2012 22:30
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Test Pattern posted:hey, Kozmo -- speaking as someone who actually has and uses anime-hair colored JAPANESE knives that cost barely :tenbux: a piece, and would never ever spend more than $100 on a knife: the people telling you you're wrong about knives and kind of an rear end in a top hat? Spot-on. Thank you, but I've tried Japanese knives and I didn't like them. That's it.
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Mar 31, 2012 22:35
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KozmoNaut posted:Thank you, but I've tried Japanese knives and I didn't like them. That's it. I use Western knives, but if I was buying new knives now I'd try a few Japanese ones, just to see if I liked them more. I do think your GRORIOUS NIPPON crack was bordering on racist, by the way. Gravity is hardly blameless in this little spat, but still.
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Mar 31, 2012 22:42
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therattle posted:How many Japanese knives have you tried other than your friend's, out of interest? It has been a couple of years and I haven't tried any since (I presume MACs don't count since the onces I've tried were western-style). And it seems the local Chinese shop has inexpensive Japanese knives for sale. I should buy a set once easter is over and use them to spell out some sort of offensive message and post it here. Then try them out, most likely confirm my earlier impression and then probably never use them again, to be honest. Or give them away to a friend who'll appreciate them more than I will. quote:I do think your GRORIOUS NIPPON crack was bordering on racist, by the way. Gravity is hardly blameless in this little spat, but still. Duly noted. It was meant as a dig at the incessant fawning over Japanese culture and craftsmanship that seems to be so prevalent in nerd society, but I see what you mean. No racism was intended.
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Mar 31, 2012 22:49
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I feel like I'm surrounded by invisible trolls. They're everywhere. I was arguing with one of the cooks at work yesterday and he said that practically all pasta contained eggs. I'm pretty sure this is utter horseshit. I know that plenty of varieties of wheat noodles do contain egg, but just as as many are water+flour. Confirm/deny?
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Mar 31, 2012 23:22
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Kenning posted:I feel like I'm surrounded by invisible trolls. They're everywhere. Assuming you're only talking about Italian pastas, they don't. Most semolina pastas are just semolina and water. If you're talking about all noodles, well, rice, bean thread, cornstarch, wheat+lye, etc. are all eggless.
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Mar 31, 2012 23:34
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Italian style pasta, yes. The more toll the better. There's a Keller spec going around with two folks to three cups flour, plus six yolks. Shits is delicious. Other noodles, maybe so and maybe not, but pasta, yes please. Everybody else kindly take it to helldump.
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Mar 31, 2012 23:34
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My most often used knives are a $15 cleaver and a $400+ yanagiba. Somebody freak out.
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Apr 1, 2012 01:59
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The kitchen knives I use the most are a US$30 cleaver and a US$500 cleaver.
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Apr 1, 2012 02:33
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My most used knife is a Shun so knife snobs and people who don't care about knives both hate me.
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Apr 1, 2012 03:53
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Chemmy posted:My most used knife is a Shun so knife snobs and people who don't care about knives both hate me. would you say you're....*shun*ned? 
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Apr 1, 2012 04:06
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GrAviTy84 posted:would you say you're....*shun*ned?   dohohohohohohoho
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Apr 1, 2012 04:33
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See? Look at what these knives are doing to us.
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Apr 1, 2012 04:57
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I'm Bernardo irl.
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Apr 1, 2012 05:37
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Fuckin' knife nerds. I dunno, I've never paid much for knives. As long as they're sharp enough that the cut takes a long time to start bleeding, I don't care too much.
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Apr 1, 2012 05:38
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Hello JacquelineDempsey, welcome to the thread! The other guys are too busy right now, with giving themselves brazilians with their knives and comparing the stubble of a japanese knife to the one of a swiss army knife to greet you, and I am sorry, on the other hand, that is why we love them so! I use Globals, because they're ok, I use a machine to sharpen them because I am a Twat, and I let everybody who wants use my knives, and I don't feel bad if one chips (never happened) or gets dropped. The reason why I do so is because I want my kids to be able to use them, and also because I am too much of an uneducated swine to discern between really good knives and poor knives... Also - I do expect people who own USD400 knives to own Hobart, and not kitchen aid, otherwise it may only be for show? I now have glorious socialist vacation, and have decided to make it a 2 week one this time (because of socialism, Jesus may have died too). Cooking will ensue! Also: Dane, We're a few guys who're starting a food club thing, a few restaurant owners, a few EM and DM winning cooks and so on - something that could interest you? Edit: The one exception to my Globals is my Dick meat axe (is it called a cleaver?), which I bought because to tell someone "This is my dick knife" is great fun while slamming it agains the block! Edit II: Oh, and my laguiole steak knives. Happy Hat fucked around with this message at 08:45 on Apr 1, 2012 |
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Apr 1, 2012 08:36
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Global knife owner high five   But you have a laguiole steak knife set?  cut me in on that food club (hahahahahahahahahaha lovely pun, but seriously) I'm a average ameteur cook at best, but I'm learning. I've got a few friends in the business, one works at Reinwalds, and the other works at Orangeriet, so I'm getting my gastronomy education through them 
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Apr 1, 2012 09:07
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The cai dao (tsai dao) is not a cleaver. It's made for finely shredding vegetables and meat, hence the name (cai means vegetable). It's got an edge that would easily be broken and chipped on bone and should never be used for chopping through bony meat, also it's much thinner and lighter than Western cleavers who have thick blades for adding weight, and who are also usually ground with a concave edge to make it easier to maintain as you're working - meat wears down edges fast as hell, butchering demands you sharpen the blade all the time so usually you'll have a sharpening tool in your belt. For actual cleavers the Chinese use either the traditional Western cleaver tool or a huge gently caress-off traditional cleaver with a tall, curved pointed blade, both of which are referred to as simply "qie rou dao".
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Apr 1, 2012 09:13
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How does caramelization of milk actually work (am boiling a can right now), I thought stuff caramelized at 120*c or something like that?
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Apr 1, 2012 09:20
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Also every time I use Global knives I get a huge loving bleeding blister on my right middle finger from my weird grip. You're not caramelizing as far as I know, you're Maillardin'.
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Apr 1, 2012 09:28
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All my best kitchen equipment I have was given as gifts. I can't justify spending anything like enough money on decent stuff...
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Apr 1, 2012 12:25
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