RDCollins
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Posts posted by RDCollins
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Douglas, sorry this took so long. Apparently Koki's emails were not arriving in my in-box for some reason. I resent the inquiry from another email and got it back today. Here is some more info on who Takahisa is...
About TAKAHISA, it is the person's name, but the person TAKAHISA is not making knives.
TAKAHISA is president of one Japanese knife distributor.
They put their own logo TAKAHISA on Ryusen Damascus kitchen knives and some
kinds of kitchen knives. (They don't make knives).
The picture in Middle has Ryusen Kanji engraving, the item above and the item below in picture have TAKAHISA engraving logo. There are 3 blades in the picture, 2 have same engraving logo "TAKAHISA".
It boils down to too many hands in the pot wanting to make some money. Same exact knife made by Ryusen but OEM'd all over the place. Also, I asked out of curiosity if he knew why Hattori damascus knives were always out of stock but Ryusen had them in stock more often. He said he'd like to know that too.
Thanks for bringing this topic up which prompted some investigation. Good to know this info.
Cheers
Thanks for the information -- very interesting.
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Please don't confuse Jack Daniels whiskey with Kentucky Bourbon! They are very different products, besides bourbon can only be made in Kentucky just like Scott can only be made in Scotland. Even if you follow the same recipe and make and age it the same it can be called those names.
Which is why I said "or actually Jack Daniels." But the flavor provides are roughly the same regardless of what it's called.
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My thoughts, too. I went with Bourbon, or actually Jack Daniels. The only Bourbon in the house is A.H. Hirsch 16-Year-Old Reserve and the only Cognac is an unopened bottle of Remy Martin XO, both of which run about $5 a tablespoon these days, so I thought Jack was the wiser choice. Proved to be a good move -- I tasted the marinade and the booze is hardly evident with the mustard, garlic, and lemon.Beef and bourbon is a classic combination, and probably is what I'd use (although I'm seldom out of cognac or brandy
). Scotch should work fine, too, as my predecessors suggested. Vodka would be pretty much pointless, though. -
Is it true that KA finally redesigned their gear box on the pro model(s)? I read somewhere that it's still the same plastic cover that goes on. I get the feeling that they think they're selling kitchen sculptures rather than kitchen tools.
Yes, or at least that's so on the Pro 600. The gears and the gearbox are all metal, according to KA. In addition, the transmission is direct-drive, and there is new commercial-style motor protection to prevent overheating and burnout. I also seem to recall that there's an electronic speed control that helps the mixer maintain a constant speed at any setting. KA Pro 600 Features
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Ordered mine on 3/17, it arrived 3/19/09. Great service!
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I'm making a recipe for beef steak that's cut into small bite-sized pieces, marinated, and sauteed in a hearty sauce containing red wine, Dijon, garlic, etc.
It calls for 1 tablespoon of brandy in the marinade. I'm out of brandy but I have just about every other common liquor in the house -- several varies of rum, Jack Daniels, Scotch, gin, vodka, etc.
What would you suggest?
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Drive about 5 minutes south to Venice and find Lula's. Very authentic with different regions of Mexico represented. Everything is good, but I always order the tamale sampler and margaritas.
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On March 1, 2009, Cook's Illustrated issued a report on vanilla extract. They rated the brands listed below, and declared McCormick Pure Vanilla Extract as the overall winner, noting its "strong flavor and sweet undertone." They also cited the following tasters' comments about McCormick's: "This vanilla won top praise for being 'strong,' 'rich,' and 'spicy,' with a 'sweet undertone.' It had 'clear vanilla flavor with nice balance' and notes of 'dried fruit,' 'caramel,' and 'chocolate,' 'like Kahlúa or Bailey’s.' In pudding, it was deemed 'a step above,' with an extremely 'pleasing finish.'"
Adams Pure Vanilla Extract
CF Sauer Co. Gold Medal Imitation Vanilla Extract
CF Sauer Co. Pure Vanilla Extract
Durkee Imitation Vanilla Flavor
Durkee Pure Vanilla Extract
McCormick Gourmet Collection Organic Pure Madagascar Vanilla Extract
McCormick Premium Imitation Vanilla Extract
McCormick Pure Vanilla Extract
Morton & Bassett Pure Vanilla Extract
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Rodelle Pure Vanilla Extract
Spice Islands Pure Vanilla Extract
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It's unusual to see Thermapens on sale. That gets me thinking that they trying to reduce inventory for some reason. Am I being overly suspicious, or is something going on with the company?
My guess is that their sales have declined in this bad economy. A Thermapen isn't exactly a necessity, and most folks are really tight with a buck these days.
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Very interesting. Thank you again.
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Could be the color of the glass bottle, too, and the lighting in the store could affect the apparent color in your photo. It certainly looks different in the photo on this site: http://www.famousfoods.com/rarayexviolo.html
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I also recommend these from Marcia Adams:Okay, I love this sort of stuff!Marcia Adams, who used to have a show on PBS, has a fabulous cookbook that I adore, called Cooking from the Heartland. It is out of print, but I do have a lovely copy of it at my shop in S.F. - I always stock it when I can find it because it's one of my favorites. Every chapter covers a different Midwestern state (incl. Ohio), and has history of recipes as well as easy to follow, great recipes, and a list of resources for ingredients and farm stands across the Midwest. I'm not at my store today, but I think it's about $25. If you want it, e-mail me at omnivorebooks@comcast.net and I'll arrange to send it to you.
Best Cincinnatti Chili recipe ever!
Celia
Cooking From Quilt Country
New Recipes from Quilt Country
Heirloom Recipes
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Or a Williams-Sonoma or Sur La Table gift certificate since she reportedly likes "kitchen stuff."
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Koki says "Previous picture's above one and below one has same Kanji Engraving. (Person's name "TAKAHISA" in Kanji)"
By that I assume Koki means the the top and bottom knives in the photo of my knives.
Anyone know who Takahisa is?
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Thanks for the information.Pretty interesting. If you want to know what the kanji 梵天雲竜 mean, here is some explanation:梵天 bonten is a god.
雲竜 unryu literally means dragon in cloud.
The manufacturer, Ryusen (龍泉), means dragon fountain.
Check this link: http://www.japanesechefsknife.com/RyusenDa...ingService.html
Does the kanji on THIS KNIFE mean Hattori?
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Try changing the battery.
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Here is what Koki at JCK.com told me regarding the different Kanji. Apparently they are the Japanese version of the Ryusen. Same knife still, just different name.
Yes. I have confirmed the pictures which have 2 Kanji Engraving on Ryusen Damascus
kitchen knives.
The Picture middle one has 梵天雲竜. Which is Ryusen's original Kanji engraving brand logo.
Ryusen Damascus kitchen knives have been popular in Japanese Market too, many supplier
and distributor carried Ryusen Damascus kitchen knives with different brand logo.
(Hattori company carry and supply them under Hattori brand too).
We sells Hattori HD knives on our web site. But about 2 to 4 years ago, when Hattori HD
knife got completly out of stock and required long delivery time, we introduced and sold
different logo of Ryusen Damascus kichen knives for the customers with the our
explanation and customer's agreement and permission about the different brand, engraving
type.
The one is Ryusen Brand Japanese version, the other's are kithcnen knife supplier in
Japan's own engraving logo. Previous picture's above one and below one has same Kanji
Engraving. (Person's name "TAKAHISA" in Kanji)
(Once we have sold Ryusen Damascus kitchen knives without any engraving + the customer's
request Alphabet words on our web site as Ryusen Damascus kitchen knives too)
We hope these information will help your questions. If you will have any questions ,
please feel free to contact us.
Thank you very much again for your new inquiry and your Email.
Great information! Thanks.
BTW, World Knives is now sold out of the knife.
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Thanks. Chris from World Knives said he'll contact Hattori and let me know what they say.Wow, they are very different. I sent an email with the picture of the kanji too. We'll see what he says. It's 3:00 am right now in Japan so his reply might take a while. But I'll let you know. Glad this came up. Agreed too, they are really good knives. -
Yes, I understand they are made by Ryusen. I don't understand why they would change up the kanji because it's still Hattori branded. If you look at the Ryusen Damascus knives which are exactly the same as the Hattori damascus you will see Ryusen's branded kanji on them. Ryusen also makes the Ittosai damascus knives and it's my guess that the Kikuichi damascus are also made by Ryusen as they all look exactly the same. These will all have different kanji to reflect each brand. To the best of my knowledge, there is not two seperate kanji characters stamped into Hattori branded knives made by Ryusen. I could very well be wrong as I've seen the kanji on your knife sold by a seller in Australia that he said was Hattori so now my curiosity is on alert. I've eyed Hattori non-kitchen knives. They are sure attractive. The Hattori KD I used to own was incredible. I know a knife dealer in Japan I could ask. He would know for sure.
You've peaked my curiosity, and I will check further with World Knives. But I'd appreciate it if you would check with the dealer in Japan, too. I'll let you know what he says. In any case, they are excellent knives.
I've taken a closeups photo of the kanji on my three knives -- here are the links: KNIVES and KANJI
The top one is the 270mm Gyuto and the bottom is the 170mm Santuko, both of which have the same kanji, and in the middle is the 240mm Gyuto with different kanji.
'Tis a mystery wrapped in a conundrum!
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The Kanji looks different than what I've known and definately different than what's pictured on their website. Not a bad deal though specially considering they are in short supply.
edited for fat finger syndrome.
It's my understanding that all of Hattori's HD series knives are actually made by a subcontractor, Ryusen in Takefu City, a very high-end manufacturer, which may explain the different kanji on these knives. I have older Hattori kitchen knives (a 270mm Gyuto and a 170mm Santuko) that have yet a third version of kanji written on them. Two of my non-kitchen Hattori knives (a hunting knife and a boot knife) simply say Hattori with no kanji characters at all, and two others (a limited-edition hunting knife and a folding knife) have the word Hattori and a little square with what appear to be 4 Chinese characters inside. So, I'm not sure that there's much significance in the characters on the knives as Ichiro Hattori is not consistent in what he puts on his knives. Of course, it would help if I could read Chinese!
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World Knives has the highly regarded Hattori HD Damascus 240mm (9½-inch blade) Guyto chef's knife on sale for $167.95 plus $5.95 shipping and insurance, no tax outside of Washington State. The regular price for this knife from World Knives is $205.95; the lowest price I've found elsewhere is $184.99, although few dealers have any in stock.
The only catch is that you have to join World Knife's Gold Club to get the sale price. Membership is free, and there are no obligations other than giving them your e-mail address so they can send you messages regarding their monthly specials for club members. It's a good outfit -- I've bought many knives from them over the last few years and never had a problem. (Note -- the Gold Club link may not work until you join.)
My knife arrived a couple of days ago, and I'm extremely happy with it. Here it is: Photo
p.s. -- I have no connection with World Knives; I'm just a satisfied customer of theirs.
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Yeah, yeah yeah!
The French Laundry is SOOOOOO cool!
Bull!
The service is arrogant and rushed, the room stark, the portions miniscule, the prices unjustified (especially the wine list), and some of the dishes are best described as "interesting!"
It's so odd to watch the hype perpetuate itself.
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This is by far the very best I've ever had -- and they're simple to make:
BUTTERMILK WAFFLES
2 eggs
1 cup buttermilk
1/2 cup melted butter (cooled)
1 1/3 tablespoons sugar
1/3 teaspoon salt
1/2 teaspoon baking soda
1 1/3 teaspoons baking powder
1 cup flour
1/4 cup additional buttermilk (if needed)
1. Beat eggs in large bowl with wire whisk until well blended.
2. Add buttermilk and mix well
3. Add melted butter and mix well.
4. Add sugar and salt and mix well.
5. Add baking soda and baking powder and mix until just blended in.
6. Add flour and mix until just smooth; do not over beat.
7. If batter seems rather thick, add a little more buttermilk to thin it.
8. Bake in hot waffle iron until crisp and golden.
9. Serve with warm maple syrup and strawberries, if desired.
Note: Make sure the waffle iron is HOT!
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Buttermilk Waffles
Serves 2 as Main Dish.
This is simply the best waffle recipe ever!
- 2 eggs
- 1 c buttermilk
- 1/2 c melted butter (cooled)
- 1-1/3 T sugar
- 1/3 tsp salt
- 1/2 tsp baking soda
- 1-1/3 tsp baking powder
- 1 c flour
- 1/4 c milk (if needed)
1. Beat eggs in large bowl with wire whisk until well blended.
2. Add buttermilk and mix well
3. Add melted butter and mix well.
4. Add sugar and salt and mix well.
5. Add baking soda and baking powder and mix until just blended in.
6. Add flour and mix until just smooth; do not over beat.
7. If batter seems rather thick, add a little milk to thin it.
8. Bake in hot waffle iron until crisp and golden.
9. Serve with warm maple syrup and strawberries, if desired.
Keywords: Waffle Iron
( RG1816 )
- 2 eggs
Knife Storage
in Kitchen Consumer
Posted
I keep both my German and Japanese kitchen knives in a 22-slot Shun Knife Block. It's made of bamboo, a renewal resource, and all the slots except the steak knife slots are horizontal. It's big enough to hold a 300mm Gyuto and a 10" bread knife, as well as a Chinese cleaver. It's $90 from Amazon, no tax, free shipping. Here are some photos:
Photo of My Knife Block
Another Photo of My Knife Block