daveb

For a cheese knife I would establish more of a chisel edge than a synchronous one. 20ish degree on the fall away side and almost flat on the back side. This will provide a sharper, robust edge with better food release. Ensure that blade is also thin behind edge or it will be a wedge monster on med to hard cheeses. The 1st thing I do when restoring a vintage knife is send it off for professional thinning (life is to short for me to do this myself) Sam at Buttermilk Supply is my current vendor of choice. He can also put a good edge on knife so that it only needs to be maintained. I was told early on that a consistent edge is much more important than any absolute angle. Good luck and pls update.

Making homemade pasta to save money would be a lot like going fishing to save money. It would take some funny math to make it work. But if you like it..... I've used both the KA attachment and the Atlas in home use, demonstrations and commercially for a restaurant. In my experience the KA attachment is adequate for occasional home use. Make the dough in the mixer, let it rest then roll it. Best suited for laz sized noodles. The rav attachment is pitifully undersized. Noodle attachments are ok. The one I used in demos and the one in restaurant both broke with the sizing knob failing to lock in place. The Atlas is considerably more robust. 16 students will use 4 motorized units every other week and they've not killed one yet. In the restaurant a motorized unit replaced the KA attachment and is still going strong knocking out approx 10 Kg of pasta/week. If I were buying one for myself I would go for the Atlas. With motor.

Just say no to poly. (OK - I have one, only one, to butcher and clean fish on) And JoNo said something in another thread about a new Hinoki board. Some major upgrading going on in the cutting department. Kewl.

I'm not going to start a "freehand vs sharpening system" stinkfest here. Each has their advocates. There are pros and cons with each. I like freehand. Rotus likes Edge Pro. I would still have a beer with him. Kitchen Knife Forum is a forum that largely supports freehand sharpening. They'll offer advice on stones, technique and even services. Chef Knife To Go has a forum that largely supports "systems" such as Edge Pro. Suggest you spend some time with each and find your comfort zone. In the meantime Korin offers sharpening services close to you (NYC), Japanese Knife Imports is arguably the best in the country and only 3 days away by Priority Mail, Japnese Knife Sharpening is in PA and is also well regarded. All have quick turnaround. You're welcome to pm me for any additional info. Enjoy the knife!

Pls say no.

Coleslaw!

Ahh, It's a Tadasuna Usaba. 210mm. Very much a specialized single bevel. Available from AFrames Tokyo. FWIW here are a couple Nakiri, a 165mm Carter and a 180mm Watanabe. Carter is a little small for a prep session but fun for onesy, twosy. Watanabe is like the Energizer bunny.

I had a Kintaro-Ame Yanagiba for awhile (almost to pretty to use). Jon at Japanese Knife Imports sharpened/polished it for me and took a couple of pics. He was able to catch the detail that eluded me.

Beautiful knife. If memory serves Kintaro-Ame is Watanabe's Damascus? I've a pro line Nakiri from him, stainless clad blue, that is a delight to work with.

Saw something earlier that Groupon has a BlendTec for $180. Close to (and some say better than) Vmix build quality

The good news is that there is a blender with gears that will last. The bad news is that it's a Vitamix and is priced beyond what normal people would think normal. A friend that is always looking for a frugal solution uses a "ninja" for her daily kaffir smoothie and it's been bullet proof for a couple years now. I've heard nothing but positive from brothers as well. We both owned Kitchenaid benders in the past and both died prematurely. Good luck.

Longer. Lower. Its more subjective than absolute but to me a steak at 140F is well on its way to being tough as shoe leather. I use a 129 - 131F bath for most beef cuts.

Scuby - We're usually in Tampa but have crossed the bridge. I'll let you know when I'm up next. Do you fish underwater? We could talk...

I would not buy any new cookware that was not induction compatible, but like most here I already have a good amount of cookware so any new is purchased by the piece - not as a "set". deBuyer and other carbons are induction compatible and some of the best skillet available. LeC, Staub and other enamaled cast iron are induction compatible and are some of the best roasters/braisers available. All Clad and Viking among others are quality stainless that are induction compatible. Compatible stockpots are more difficult to find. As noted above 8 qt is minimum I would use and 12 or 16qt are more likely. One of the best things about induction is ability to heat large amounts of liquid - faster ans with more control than gas - so good stockpots are especially useful. Suggest you shop for required pieces vice sets, buy at least one lg stockpot, a pasta pot and a good skillet. If shopping off brands (and I like to save some coin when I can) carry a refrigerator magnet with you. If magnet does not stick it's not induction compatible, no matter what packaging says.

Wahoo! I help a friend with a Food Truck when I can. (I get to cook what I want and people give me money - like) I've wanted to do a good fish taco, not over cooked, not overwhelmed with "stuff". This one is pretty close. I SV'd about 5 lb of Wahoo - a nicely flavoured gulf fish. 122F for an hour then chilled. For service I cut off approx 6oz to sear on a flat-top (grill would have been better). Yield two tacos with a mango salsa topping. 86'd in an hour. Would be easy dish to do at home for a casual diner. And good too. https://db.tt/PqBvepO4

For the chamber sealer bags I use Vacuum Sealers Unlimited. They have bags at 250 and 500 count for a reasonable price. For strip sealer bags I go with 8" and 12" rolls and cut as I go.

I was taught early that a consistent angle is more important than an absolute angle. +1 to the sharpie and finding the angle the knife "wants" to be sharpened. Better to thin the soft Germans (and Globals) some and leave them with a 20ish angle. The more robust edge will cut better and last longer. And of course friends don't let friends use Edge Pro's.

It's a very good one. I bought a similar unit (different knobology) 5-6 yrs ago and it's still going strong. Same liquid problems as other strip sealer but more precise cut off control. Well suited to SV or simple bag/store/freeze applications. After I made the leap to a chamber sealer, I loaned it to a friend with kids and he's doing his best to wear it out.

If your sealer is up for the task, seal the product and refridge or freeze. As others have suggested I don't think SVing the product will buy you anything. I have neither the expertise nor the liability insurance to advise how long it would be safe. At my house this would not be a concern. Smiley.

True. But. Reality is most folks want pork more done than what 135F will do. I prepared several today, (NYE leftovers) same old 145F for 1.5 hr. They will be rosy, tender, and moist after a quick sear. Plated on Salmoriglio. Won't suck. (I hope)

+1 to Bamix. It's everything you'll need in a household kitchen and most (only constrained by shaft length) commercial work as well.

Nothing I would disagree with above. Looks like a pork loin and beef tenderloin. I would be reluctant to SV product in butcher packaging unless it was specifically packaged for SV. As shown it might be in a brine, pumped with water or in a bag that may rupture during cooking. I like tables and apps and other "stuff" as much as anyone. But this is what works for me day in and day out. First thing I would do is repackage and seal. Lose some of the herbs and add a T of oil. (oil is another debate - I use it, many don't.) Set bath temp at 145F for pork. In the bath for 3 hours. Ice bath and refridge. Drop some of that ice in SV bath and cool to 135F. Drop beef in for 3 hours. Ice bath and refridge. An hour-ish before serving bring SV bath to 135 and drop in both products for 30 min or so - you won't overcook. Open bags, carve and serve. There will be no blood from either product. Beef will be med. I would prefer pork to cook at 140F but most of my customers want it a little more than med. Never had a send back at 145F. Product is still moist and tender. Good luck!

Among the large Hispanic population here "Pibil" traditionally refers to the pork shoulder. Looks to me like the top bone of the front leg. To be fair though pibil might be used casually to refer to any part of or the whole pig.

Sorry Rotus but I missed the part about Sansaire...All the thistose and thattose makes my brain hurt. Why do the food sites, Chefsteps, Serious Eats and now MC remind me of NASCAR?

Can't speak to the temp drop without knowing more about your setup. But in my experience with fish and meat the "doneness" is a function of bath temperature. The texture is a function of time in the bath. I enjoy more success with fish in the 130F range. And as noted by Scuby I would cook grouper at a higher temp than most fish. (Think worms)