Jump to content

Hard H2O

participating member
  • Posts

    159
  • Joined

  • Last visited

Everything posted by Hard H2O

  1. Hard H2O

    Chopped

    How did the tattooed guy serve a piece of beef that he dropped on the floor and not get the boot?
  2. They have had quite a few Twin Cities restaurants on their various shows. It seems like the ones that they show that I have been to I do not like. They seem to like places with kitsch, history, looks, a story, flash... The food is secondary. f you make a huge 10 pound burger and give away a t-shirt if you can devour it you are in.
  3. It is a neat place for a photo op. I often disagree with food critics. Where does the food channel head to when they need something that looks good on TV? Mickey's. Who cares i the food is subpar and it is over priced. Red's Savoy is supposed to be the best pizza in the Twin Cities. I hated it. It is like they get so caught up in the divyness of a place and like it when the waitstaff is surly and rude. I wish everyone well that comes to my town to visit. Don't forget the East side of th river.
  4. Don't get me wrong, I love the idea of Mickey's I haven't been there in a few years. My wife will not eat there. It is a bit overpriced for the quality. I guess you are paying for the experience. I am surprised to hear of folks traveling to my area for the dining. I do not partake of enogh of the fine restaurants around here. With two kids under ten fast food and chain fare is more our speed lately. One of our new favorites is an Italian place called D'Avita near 36 and McKnight in North St. Paul. Another good one is La Trattoria Davinci in St. Paul. Another St. Paul landmark is Cossetta's near the Excel Energy Center in St. Paul. They have great cafeteria style Italian and a nice deli.
  5. Being from St. Paul I would not recommend Mickey's for the food. The atmosphere and location are great but you can get better food elsewhere.
  6. Hard H2O

    Chopped

    If the gal had been on one of the previous episodes she wouldn't have made it past round 1.
  7. Hard H2O

    Chopped

    I watched the Banana, Collard Greens, Grits episode last night. That Kyle Shadix was a smarmy SOB. He admitted that he didn't taste his dish as he was cooking. Sean Chudoba just tossed out one of his elements because the bananas were falling apart? Gotta follow the rules of the game. Then, apparently, Luis Gonzalez used salt instead of sugar in his cake. Again another one caught up because he didn't taste test. The show is growing on me. There is not a lot of margin for error. Not a lot of time to redo things. They have to get it right the first time.
  8. Does slicing bread really dirty up a knife that much? A quick wipe on the bread knife after it goes through a loaf and it is back in the block. I also use the serrated bread knif on melons and pineapple and after those tasks it does get washed.
  9. Everything is better with bacon. Here is my version that is just a bit more bacony: Bacon Explosion now with more bacon
  10. Hard H2O

    Chopped

    I just watched an episode the other night. I found it to be a better show than I thought it would be. The cooks were comprised of a young rocker dude, a vegan vegetarian gal, a female pastry chef, and a wizened catering chef fellow. The vegan was out early when one of the ingredients was baby octopus. The rocker was out next due to his being a bit loose with the rules and running right up against the clock (those rockers refuse to follow the crowd man). It came down to the young gal and the wizened, slow but sure caterer. It was nice to see the caterer win. He wasn't flashy or hip but he got the food on the plate. I kind of liked the format. The chefs did all their own work. No assistants or sous chefs in view. I'll have to tune in again. There are much worse shows on the tube.
  11. I bait mine with a can of catfood with a few holes punched in the top.
  12. I use the round trap from here: Cabela's crayfish traps
  13. Sounds like a rod guided sharpening system might be in order for your hubby. I use the GATCO. It keeps the bevels neat and even. It is preety much foolproof.
  14. Might want to post that cleaver here: http://www.knifeforums.com/forums/showforum.php?fid/26/ There is a guy who specializes in cleavers
  15. How do you sharpen your other cutlery? I would use the same method as any other blade.
  16. For half the price you can have a Kershaw Shun Wasabi Nakiri and you will have: ...a knife that will do the same work ...a thinner profile ...a blade that will support a thinner edge geometry for superior cutting, slicing and dicing ...last as long as the steel will wear through sharpening (decades?) ...sharpenable so that the edge is maintained and will not be duller as the years and use pile up ...will not break or chip when dropped or otherwise banged against a pot or counter ...will not require you to safeguard against it's use by others The only thing I can see that the ceramics have over other blades is that they will not patina or rust. I prefer stainless steel so that is not an issue for me.
  17. You are still with us so I see that that hasn't happened. Nice that we are not limited to just one. On the various blade and knife forums someone will start a just one thread every so often. To me it is an annoying premise. Unless you are thrown off a boat and end up on an island with just what is in your pocket you are not limited to one of anything in your own kitchen. Sometimes I hve found myself at the mercy of the owner of a different kitchen. It might be a cabin, a rental condo, the brother-in-laws. That is why I pack a few knives when I can. When hunting and fishing I always have an assortment. The nakiri and the santuko are nice to have in the block. They have their uses. The nakiri is nice and thin and takes a nice edge. It is due for a sharpening. When I need to slice some vegetation I reach for it. It is not a chopper or dicer.
  18. I find the angles enough. At 11° my kitchen cutlery slice real nice. If I need to go lower I have an Arkansas tri-hone. The grit, with the addition of the extra fine and ultimate finishing (ceramic) is sufficient for a nice polish. I go to the two leatherstrops for a mirror polish and finish. I know that it does a great job on my Wasabi Nakiri, my 10" Chicago Cutlery chef and my 8" Tramontina santuko. I am sure that anything similar will doe fine. I do not have anything with any single bevels so I do not know about that.
  19. I have the GATCO Professonal. It is a rod guided system similar to the Lansky. Mine has the natural stones. You can get one with diamond hones. The GATCO gives you more angle options than the other rod guided systems short of the Edge Pro. I have had mine for a few years and I am in need of new extra coarse and coarse stones. It has worked on every blade I have tried except the very narrow ones like on the Victorinox Cassic. I have done paring knives, boning, fillet, 10" chefs, 8" santuko, 6.5" nakiri, numerous hunting fixed and folding knives, numerous EDC type folders. I added GATCO's extra fine and ultimate finishing hones. I also finish on leather hones loaded with white and red polishing compound. I purchased my kit from Cabela's. Rght now the kit is running around $45. Gatco Professional I purchased the accessory stones direct from GATCO. My leather for stropping is from Tandy. The polishing compound is from Sears.
  20. Does yours have the composite bamboo handle?
  21. I sharpen mine to 11° per side on the GATCO and she cuts like a laser. Tomatoes quake in fear in it's presence.
  22. Here is the one I have. Wasabi Nakiri It sharpens up nice and the price is right. I think I got it online at New Graham.
  23. I like to keep it a bit simpler and more budget friendly. Here is the one I got at Target for $30 on Saturday. I know I do not have a long term relationship but so far I like it. I had a few specifications: a drinkable cup, programmable, auto shut off, reasonable price. Hamilton Beach
  24. She doesn't sound as bad as some. She is certainly not as bad as the boyfriend posted about in the worst meal thread thread. ETA: I just realized I mixed my threads up. Sorry for the confusion. My wife has a friend who doesn't like Chinese food. My wife didn't know. the wife makes plans to meet her friend at a Chinese restaurant. That is where she found out. Why the friend agreed to the restaurant we do not know. This friend has a few quirks. We were up in Bemidji, MN with another friend. We decided to leave Morning Star Resort and have dinner. We found out about a nice Italian restaurant in Bemidji. We arrived, were seated, handed menus. We then learned that our friend does not like "noodles". Those were a couple of somewhat awkward meals. Why don’t people let you know these things? It is not fun when you are eating and they are munching on breadsticks.
  25. How about this abomination? I'm currently housesharing with a woman who will only eat pizza topped with pineapple AND mushrooms. That's it. I plan to post elsewhere here about her other "interesting" food choices. ← Well that is only two toppings so she is at least abiding by part of the "rules"
×
×
  • Create New...