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My Matzo Ball Ducky - Not rubbery at all

No, just like to use some pics as a background. I had a dough in the fridge since August 14th. Six day cold fermentation. Decided to take it out and leave on the counter this morning and make pizza for dinner. Enough dough for a pizza and four baguettes. Italian Sausage and mushroom.

I consulted the Wusthof site today and they say the bevel on their European style knives is 14.9 degrees and on their Asian style knives the bevel is 10 degrees. I have a couple Wusthof Le Cordon Blue paring knives (no longer in production) and I prefer the Le Cordon Blue to the Classic series because of the gigantic bolster on the Classic. If I wanted another Wusthof pairing knife I would choose the Ikon. Not only are the bolsters better but the handles are longer than the Classic and to me more comfortable. However if I really wanted a pairing knife I would go with Watanabe. I have two Watanabe knives and they are superlative. There are three pairing knives on this page, one of which is out of stock: https://www.kitchen-knife.jp/special/petiteknife.htm Those three are double bevel, but if you wanted to know the exact angle you could write and ask him. Other than that I have an almost antique paring knife from Chicago Cutlery from back when Chicago Cutlery made knives and was not just a brand name as sadly it is today. I reserve mine only for scarifying loaves. I also have a MAC paring knife. The MAC is sharp and cuts OK, but it is too light. For me the MAC does not spark joy. Have fun on your search! Edit: the Wusthof knife @ElsieD shared I believe is this one: (eG-friendly Amazon.com link) I was surprised it does not have the typical bolster of the Classic series European style paring knives.

I agree 100% about the corn chips. https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/66/#findComment-2456583

Makes ketchup on hotdogs look gourmet. 🙄

Those are beautiful.

Heresy.

I am not a huge TJ fan, but I worked around the corner from one for a decade, and got to know the products pretty well, because I'd get something for lunch or to take home as part of dinner several times a week. There are a few things I do like, such as the Frito clone (better than original), the dried fruit, some of the cheese and other dairy, and some things that they sell at good prices. But now that it requires a special trip, I only go a couple times a year.

Hot damn Ann! Are you shooting a cookbook?

Last night's dinner. Cioppino with Halibut, Mussels and Prawns.

I got a guy from Nebraska who comes in when needed.

We processed our Sasso chickens about a month ago, and I am extremely happy with them from both a husbandry and a culinary perspective. The birds were all between 3-5 lbs (5 lb rooster on left, 3ish lb hen on right), and had abundant yellow fat that rendered into a deep golden schmalz. They are delicious. Even Cornish cross (standard, big breasted meat chicken) birds that forage and are raised on grass have great flavor, these are next-level. They are more satisfying to raise than Cornish crosses as they are very active and actually act like chickens. Their more upright posture and body shape also means they don't drag themselves around in the dirt, which keeps the scalding water relatively clean. We will definitely raise these again next year.

What??? No nuclear weapons?

Oh boy, @liuzhou - I really don't know whether to laugh or cry over that last post.

I'm convinced the Chinese are convinced pizza is a type of cake. In many places, the base is more like sponge cake than bread; sweet and well, spongy. Also, they love to stick fruit on top. The is below is described on the menu as "Fruit colourful pizza (seasonal fruit*)" and is of course, lathered with Japanese Kewpie sweet 'mayonnaise'. Curses on squeezy bottles and whoever introduced them to China. All sorts of inappropriate foods get covered by irrelevant squiggles. * Watermelon, dragon fruit and pineapple. And we thought "Hawaiian Pizza" was bad.

I use a flamethrower. Or dynamite.

Serrated knife for me.

That first tuna image is a work of art. I want to hang it on my kitchen wall.

These were really superior.

Went out for Mexican food. Local place only has mole when Abuela is in the kitchen, so that's what I ordered. Mole chicken enchiladas for me (I removed most of the cheese), chorizo for Mrs. C, and jalapeno poppers to share.

A German Chocolate Cake for a friend’s birthday. I will try and get a photo of the cut

We have one of those, along with a shorter one. It's a nice knife, sharpens pretty easily, stays sharp a decent time, okay but not great handle. It's a bit longer than what @lindag asked for (~4.75"). I think the shorter one is a 90mm (little over 3.5"). They have gotten quite a bit more expensive since I got ours, there may be better values these days, but I haven't looked at knives lately. the victorinox parers @blue_dolphin linked to are excellent values, we have a few of those. They're super thin and a little flexy. They sharpen very easily and take a great edge, and for $10 or so, they're hard to beat.

I think any blade can be brought to a 15° bevel - so isn't your best bet is to start with a Japanese paring/petty knife? Here's one that's almost 15 right out of the box...https://www.williams-sonoma.com/products/shun-hikari-4-inch-paring-knife/

I've tried one or two gizmos to strip kernels but a knife is really the easiest for me. A few kernels fly off into the void, but who could blame them?

A bowl of smokey, porky ramen for lunch: Finely diced smoked pancetta fried in the cooking pot with a dollop of ground Calabrian pepper packed in oil. Cooked in a chicken-pork stock, added smoked black pepper, topped with grated Pecorino Romano. Glass of hearty, room-temp black tea for the beverage.