btbyrd

So pointy. Much stab. Hands down the thinnest tips of any knife except maybe the Kom Kom vegetable carving shiv. But the steel is tough enough that I haven't worried about tipping them in the drawer, and they've been there for years getting banged around. The steel is, I think, AUS-8 or 10 but don't quote me on that. They have a super asymmetrical edge bevel with an aggressive grind. I don't know that these are leftie-friendly but I don't know. You can see how rough the grind is, both in terms of evenness and the abrasives they used. I haven't done more than give them a quick strop, but they sharpen up well. Everything about them is kind of "rustic." The handles are a great shape but they're cheap plastic with an obvious seam and the pins look cheap. I want to snap my fingers and have them replaced with handles the exact same shape but made of bog oak with nice mosaic pins. But that's just me wanting to turn a $30 knife into a $130 knife because that is my way. If I could only get one, I'd probably get the shorter one. Seriously, check out how asymmetrical this grind is.

Town Cutler scalpel, Messermeister NSF Vic-like paring knife, Paraplui A Le’Epreuve Perfect Parer carbon, Kom Kom Thai fruit carving knives, 2 Gesshin pointy bois, 95mm Saji R2 Ironwood, Misono UX10 120mm petty, Yamashin 105mm tall petty in White no 1. I don’t know where my Wusthof has gotten off to, but I think I’ll be okay for now.

The best upgrade from a Victorinox is probably an Opinel or a Robert Herder. These have thin bladestock that makes the Vic parer so desirable, but with better handles and ergonomics. I also like the Wusthof grand prix paring knife that I was gifted for similar reasons but I'd probably buy a Herder if I was starting from scratch and wanted something nice. I have a lot of small knives and those are the main ones I'd recommend for a Western cook looking for a normal paring knife to do in-hand and some on-board work. The paring knife isn't really a thing in Japanese kitchens, but the Mac Pro is perhaps the most recommended Japanese paring knife. Tojiro makes a good one too, but the Mac Pro gets the most love. The Gesshin/Japanese Knife Imports ones are nice for some things - they're the pointiest knives around - but they're quite different from Western knives in that they have a highly asymmetrical edge bevel. They also have cheap plastic handles that I've been meaning to replace for several years. Anyway, they're relatively inexpensive, sharpen well, and are an interesting change of pace. Nice to have if you've already got the traditional version covered.

Idiots.

Enzymes make it mushy. YMMV.

This is what I do too. Not much help to someone without an outdoor cooking setup. I always grill it. A hot sear followed by a Searzall touch up would be my advise for indoor. It’ll be hard to get even contact with the pan after SV, so use a lot of fat and a grill press if you have one. I think I usually did 133 for 4 to 6 hours. Modernist Cuisine says you can treat flank as either tender or tough, so holding it for 24 hours isn’t out of the question.

Re: Chimichurri, I just meant that I'd probably finish it naked and then drown it in spicy vinegar herb sauce once it hit the plate. But that egg white herb crust is real nice!

There are many paths to deliciousness, and I have no doubt that @TdeV's roast is going to be delicious. Those photos look *TASTY.* I realize I'm late to the party and the roast is already in the oven, but my informed a priori thought would be to do a pre-sear (if you can) and then wrap the whole shabangalang in foil, then put the foil on the grate in the cooking vessel and cook it in the APO. Using foil is sort of like doing the "Texas crutch" in BBQ-land; seal the meat up so there's no evaporation and cook it slow and low until tender. The "wrap it in foil" APO suggestion comes from Dave Arnold's comments about doing extended cooks in the APO.... you'll want to have a barrier between the food and the steamy environment because if there's any sort of water soluble flavor on the outside of the meat, it will drip out when the steam condenses on it and drips down. I might use a cooling rack set over a brownie dish or something. If you do it that way, there should be enough convection around the foil package that you shouldn't need to worry about flipping it. Once the roast comes out, I'd let it rest, pat it dry, oil it up with some salt and pepper, and then throw it in the APO cranked up all the way in air fry mode. At least if I was going for a conventional roasty exterior. Since I linked to the ChefSteps chuck roast video, I just wanted to add that I've never had much luck making pan sauces with bag juices the way that they show in the video. That might just be a skill issue on my part, but cooking the junk in the bag has never yielded good eats for me. For jus, I just take beef stock and season it with Minor's beef base and it tastes "restaurant-y". Chefsteps's egg white herb crust finishing technique is a nice way to put some herbs on the meat and have them stay in place. But in the summer time, I'd probably be blasting this with chimichurri and wasabi rather than using woody herbs like rosemary and thyme.

Red, white, and blue tacos with barbacoa and grilled chicken. With roasted poblanos, picked jalapeños, and cotija.

Wings, a wedge, and some quick pickles made in my chamber vacuum machine.

Haha... teppanyaki was our standard Valentine's day thing bur during COVID that wasn't an option, so I used my little Blackstone inside to somewhat replicate the experience. I got the onion volcano down.

They're 6oz vintage-y coupes made of thicc glass. They're not really my style, but guests seem to like them and they're relatively inexpensive. Of course, they're apparently unavailable now.

Mine is a 17" and the 20" isn't much bigger storage-wise and has a usefully bigger cooking surface. I only cook for 2-4 most of the time, so it's not really a big deal. But since I'm already having to store a 17", storing a bit more wouldn't be that much of a change and would provide a benefit. They're both good at a campsite, provided that your car is nearby.

Thank you! I'm also a piker of the "fake it till you make it" variety, but I think I've been doing alright so far. That like and comment from Wylie are really an artifact of his being homies with my chef owner, but it's pretty cool nevertheless (especially given my love of technical/modernist cooking and ingredients). A few years ago, Grant Achatz liked and responded to one of my Insta posts, so now I've gotten likes from chef heroes in NYC and Chicago. It makes me long for the time before Instagram was populated by spambots. But I digress.

Also: Beverage photography is hard, y’all. All the food I’ve ever photographed has been real and reasonably easy to shoot, but ask me to get 5 drinks together at the same time and get a couple different angles? That’s maybe the hardest thing I’ve done from a food photography perspective. The ice is constantly dying… the drinks are constantly dying. In unison. As an extrapolation of something Marco once said, five minutes is an eternity. Not quite as bad as cooking fish, but close.