scubadoo97

I stood a section of Cuban bread on it's end this evening and easily push cut down the bread splitting it in two with a very sharp Japanese carbon steel knife. I don't use serrated knives for anything anymore. Even very crusty bread can be quickly sliced with a very sharp straight edge in one quick movement. No sawing needed. I slice bagel into 3 or 4 slices instead of two for the morning shmear and lox

Using a pressure cooker I've gone to making stock on demand. Glad to see others have experienced the concentrated chicken flavor and super gelled stock that so quickly is produced in the pressure cooker.

My stir fry is not as good as the average Asian restaurant and that includes the fast food ones.

This is my little treat when cleaning a chicken for dinner. I will cook the liver on the spot and enjoy. Other simple treats already mentioned and enjoyed are grilled cheese or fried egg sandwich. Too many more to mention

I think this show and Food Detectives demonstrate that hosting is not Ted's forte and he's much better as a commentator. ← Agreed.

Does this 3/8" area run the full lenght of the blade? 400 grit sandpaper is like 1200 grit Japanese waterstone 1500-2000 grit sandpaper is like a 5000 grit Japanese waterstone You can sharpen with high grit wet/dry sandpaper, you just have to replace it often. Small stones can be difficult to work with when trying to sharpen a large kitchen knife.

I find rapid browning of top surfaces in convection mode when compared to regular baking mode. Sometimes this is desirable and other times it's not. I have been using convection when roasting vegetables with good results.

The cooking liquid from my dried kidney beans went into my chili today. The taste of the liquid was awesome. No way it was going down the sink.

I've been using a pressure cooker to make stock for the last 6 months. I toss in all the chicken parts along with onions and carrots and cook at pressure for 1 hour followed by a slow release. The stock is very flavorful. No vegetal off flavors and the stock is remarkably clear. I find all the scum has coated the bottom of the pot and is a little bit of a pain to remove. The gel factor is fantastic. The bones are intact and crumble between you fingers if squeezed. It's a winner as far as I'm concerned.

pricse wise it's really not too bad when compared to high end waterstones. My Shapton glass stones put me back further than the price of the EdgePro Apex. I'm doing more freehand now but won't get rid of the EdgePro.

It's currently 54* F and we have been roasting a lot of vegetables. Anything to use the oven. Have soup planned for tomorrow. It's all relative. To us Floridians it's freezing. Must go south!

We use the term chop but rarely are we chopping vegetables like one would chop a bone in half with a cleaver. The chop motion commonly involves a elliptical motion of vertical and horizontal components so you are in a sense slicing with a downward motion. My knives can push cut very well but they are more effective with a slicing motion. So that makes me a slicer.

It is all in technique. For good microfoam, don't stretch to long and get a good whirlpool action going while steaming. You should be able to get very silky microfoam from 1 and 2% milk. Good enough for latte art. When the milk has a smooth sheen that reminds me of marshmallow cream I know I've done it right.

I suspect weinoo's beans are in the air tight mason jars and he grinds on demand. No beans in my hoppers as well.

I purchased a Masterbuilt electric smoker recently and have been playing around smoking different things. Here are a few shots of my most recent attempts. smoked brisket was my first thing to smoke followed by a few spatchcocked chickens a salmon fillet. Part was used to make a smoked fish spead and today I took a prepared corned beef and after an all night soak to leach out salt coated it and smoked it to make pastrami

Nakji and Chufi, wonderful looking soups To start off the new year I made a black eye pea and mustard green soup. We were heading out on a cruise new years day so I threw this together so we could eat when we got back. I had recently made smoke chickens so used the carcasses in a pressure cooker to make the stock. What a nice smokey stock that had great color and gelled very well. I cooked the peas and greens in the stock and added extra aromatics.

Not exactly for the kitchen but I just bought myself a Masterbuilt 30" electric smoker. So far it works real well. Smoked a brisket last night and have salmon and chickens going on today. All will be served tonight.

Not thrilled with the handles. I would want to feel those in my hand before purchasing.

Great post. I've only had deer a few times and didn't really care for it but recently had deer backstrap and it was a revelation. Wonderful, just wonderful

Andrew, I've had great success using this homemade smoke generator. I've posted about it on the cured salmon thread http://forums.egullet.org/index.php?showto...0entry1626715 Post #34 I did not place the smoke generator directly under the fish when smoking as it cook the fish a tad if it's that close. I just wanted to get the fish and smoke generator in the picture. I can get about 2+ hours of smoke on a full can of wood pellets. You can cover your smoke box to contain the smoke. It's been my understanding that a thin stream of blue smoke is better than bellowing thick smoke. I made a smoked corn soup and cold smoked a 1/2 sheet tray of cut corn for 2 hours. The corn picked up plenty of smoke flavor. Came through very well in the final soup dish.

I'm quite curious about the lotus ozone generator. Low cost and seems to use a ray generator of some sort to produce ozone. I have antique violet ray generators and tried to see if I could create the same effect but it didn't work. There is another product called nature kleen but it's more expensive. I had not really thought of ozonated water as a means of disinfection before. mmmmmm

I was seriously looking at the Cookshack but today bought a Masterbuilt 30" Electric Smoker. Not my ideal smoker but for the price and loads of positive reviews from the smoking meat forum to everywhere they are sold it sounded like a good first start. You can't cold smoke per se in the MES but I've got that covered using a homemade smoke generator and can use the MES as a smoke box for the cold smoking events. I'll report back on how it works

The Edlunds I described have the good type of lock that you just tap to release. I have tongs without locks and use the big pink rubber band to hold them together but it's a pain. The Edlunds you just whip them out, give a quick tap on your side and your are ready to go. Bad locks are bad locks. Good ones are worth it.

My favorites are my two Edlund scalloped extra heavy duty stainless locking tongs.

Totally agree with both statements.