There are sharpeners better than the Chef's Choice 120, I get it.
https://www.amazon.ca/ChefsChoice-A...7&hvtargid=pla-349431367159&gad_source=1&th=1
What I don't understand is that anyone serious about having fun in the kitchen, doesn't buck up and at least go that far.
Those carbide draw units ruin your knives.
The wet/dry stones are so inconsistent, I no longer bother.
Let electricity be your friend where you can. At the cabin? Use a rock FFS.
https://www.amazon.ca/ChefsChoice-A...7&hvtargid=pla-349431367159&gad_source=1&th=1
What I don't understand is that anyone serious about having fun in the kitchen, doesn't buck up and at least go that far.
Those carbide draw units ruin your knives.
The wet/dry stones are so inconsistent, I no longer bother.
Let electricity be your friend where you can. At the cabin? Use a rock FFS.
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Seriously, try the Work Sharp Professional Electric Culinary E5 with the upgrade kit... it allows you to select three different angles, for "East, Center and West". With extra belts it will run you just over USD200.
I used to have a Chef's Choice similar to yours, it worked great if you wanted all your knives at the same angle, but I got different kinds... so my thin knives: meat slicers, jamon slicer, sushi and japanese knives all get very sharp, the thick big knives get the Western angle and the rest get the default in between.
BTW ( I found the update for the one I got...)... The look the same, just a little different colors.
Besides, if you're gonna go with electricity, don't forget the ELECTRONICS! 🙂
I used to have a Chef's Choice similar to yours, it worked great if you wanted all your knives at the same angle, but I got different kinds... so my thin knives: meat slicers, jamon slicer, sushi and japanese knives all get very sharp, the thick big knives get the Western angle and the rest get the default in between.
BTW ( I found the update for the one I got...)... The look the same, just a little different colors.
Besides, if you're gonna go with electricity, don't forget the ELECTRONICS! 🙂
Dang I knew I should have held on to the glass boards we had in the kitchen rather than chucking them, would have been perfect for that. I still find doing it by hand cathartic, although would like a proper electric grinding wheel in the garage.
Just remembered the house I lived in during my early teens. Had been a butchers shop and had the old sandstone hand cranked knife sharpener out back. Not a good thing to use solo as I found when the handle clouted me as soon as I had it up to speed. But aged 13 you do some very daft things. Apparantly some learn their lesson...
^ When I was a kid living in God's Country... I remember a guy who had a kinfe sharpening business, He had all of his equipment mounted on the back of one of those little triwheel moped like thingies. He'd ride down the street, park, come by the shop and take a bunch of knives. He'd sharpen them and bring them back in no time.
He did this on a weekly basis or so.
I recall he had a few wheels and all of the sparks would fly... but the knives were always sharp!
Family has butcher shops, so sharp knives are fundamental in a butcher shop!
I guess, when it comes down to it, a rotating wheel, a steady hand and experience are the best way to do it.
He did this on a weekly basis or so.
I recall he had a few wheels and all of the sparks would fly... but the knives were always sharp!
Family has butcher shops, so sharp knives are fundamental in a butcher shop!
I guess, when it comes down to it, a rotating wheel, a steady hand and experience are the best way to do it.
You can use furniture beading, or frame profiles, or aluminum section scrap to glue abrasive paper, use as files.
I need to sharpen just the edge, not grind the blade down, which the knife sharpening people do here, and doing it gently, paying attention to blade angle works for me.
Paper upside down on a half inch or thicker stack of magazine / newspaper gives a very flat surface, good for occasional use.
Electric sharpeners are too high tech for a house here, knives are made daily in hundreds of thousands in Rajkot city, the standard vegetable knife in 339 stainless is like 50 cents here, even the German ceramic knives go for $15 or so.
There are places like Bombay, and Rampur, where knives are also made...
But for someone who is inexperienced, or has to do many edges, a jig is useful, the abrasive can be as per use.
I still remember barbers stropping the edges of 'cut-throat' folding razors with leather belts in my childhood. They would sharpen just the edge after a few shaves or so...depending in the customer's hair, some would need sharpening after one side...
I need to sharpen just the edge, not grind the blade down, which the knife sharpening people do here, and doing it gently, paying attention to blade angle works for me.
Paper upside down on a half inch or thicker stack of magazine / newspaper gives a very flat surface, good for occasional use.
Electric sharpeners are too high tech for a house here, knives are made daily in hundreds of thousands in Rajkot city, the standard vegetable knife in 339 stainless is like 50 cents here, even the German ceramic knives go for $15 or so.
There are places like Bombay, and Rampur, where knives are also made...
But for someone who is inexperienced, or has to do many edges, a jig is useful, the abrasive can be as per use.
I still remember barbers stropping the edges of 'cut-throat' folding razors with leather belts in my childhood. They would sharpen just the edge after a few shaves or so...depending in the customer's hair, some would need sharpening after one side...
In case anyone is interested, here's my sourdough ciabatta hybrid.
I'm just an occasional baker with no significant experience and picked a random ciabatta recipe to start from. The substitution and final flour measurement were nothing more than a guesstimate but it's worked out well and I like it so much that I've felt no need to experiment yet. DIY bias? Maybe🙂
In ant case, if you try it with or without modifications, I'd love to hear your thoughts.
Notes: this makes a loaf with a heavy crust and a nice chewy crumb. If the dough doesn't form a ball with the dough hook, add a small amount of flour until it does. Depending on your manor of baking the cooking time may vary slightly, so do a visual check ~ 5 minutes early.
• The original recipe called for 3 cups of flour in total. 1 cup was mixed with yeast to make an active dough, called a sponge, and allowed to ferment for a while before progressing with mixing the full dough. We're simply replacing the sponge with 1 cup of sourdough starter plus ~1\4 cup of flour (to compensate for the added liquid in the starter.
2 1/4 cups flour (general purpose or bread flour)
1 1/2 teaspoons salt
3/4 cups water (room temp)
1/4 cup milk (whole or 2%)
1 cup sourdough starter
**
Combine all ingredients EXCEPT 1/4 cup of flour in the mixer with the paddle attachment and mix on low-medium low until combined.
Switch to a dough hook on low speed and gradually add the remaining flour until the dough stiffens. Allow ~ 10 minutes of kneading with the dough hook.
Transfer dough to an oiled bowl, cover with plastic wrap and allow to double in size ar room temp.
When doubled, use an oiled spatula to fold the dough over itself from the outside edge to center, rotating the bowl 90deg each time. Make 2 complete circuits (8 folds).
Cover with plastic wrap and again allow the dough to double in size.
When doubling has occurred, tip the dough onto a well floured work surface and divide into 2 equal pieces.
Gently work each half into a rectangle approximately 12" x 6".
Fold the long edges into the center and you're left with two 12" x 3" pieces of dough with a seam at the center. Again, gently flip each piece over onto a piece of parchment paper and cover with plastic wrap.
Put your baking stone in the oven (middle rack) and preheat to 435deg.
At the one hour mark, spritz the loaves with water and transfer the parchment paper/dough to the baking stone . Set the timer to 55 minutes and you're almost done. During the first 5 minutes of baking, spritz the loaves with water twice.
When done, transfer the loaves to a wire rack and allow to set for 20 minutes. Enjoy 🙂
I'm just an occasional baker with no significant experience and picked a random ciabatta recipe to start from. The substitution and final flour measurement were nothing more than a guesstimate but it's worked out well and I like it so much that I've felt no need to experiment yet. DIY bias? Maybe🙂
In ant case, if you try it with or without modifications, I'd love to hear your thoughts.
Notes: this makes a loaf with a heavy crust and a nice chewy crumb. If the dough doesn't form a ball with the dough hook, add a small amount of flour until it does. Depending on your manor of baking the cooking time may vary slightly, so do a visual check ~ 5 minutes early.
• The original recipe called for 3 cups of flour in total. 1 cup was mixed with yeast to make an active dough, called a sponge, and allowed to ferment for a while before progressing with mixing the full dough. We're simply replacing the sponge with 1 cup of sourdough starter plus ~1\4 cup of flour (to compensate for the added liquid in the starter.
2 1/4 cups flour (general purpose or bread flour)
1 1/2 teaspoons salt
3/4 cups water (room temp)
1/4 cup milk (whole or 2%)
1 cup sourdough starter
**
Combine all ingredients EXCEPT 1/4 cup of flour in the mixer with the paddle attachment and mix on low-medium low until combined.
Switch to a dough hook on low speed and gradually add the remaining flour until the dough stiffens. Allow ~ 10 minutes of kneading with the dough hook.
Transfer dough to an oiled bowl, cover with plastic wrap and allow to double in size ar room temp.
When doubled, use an oiled spatula to fold the dough over itself from the outside edge to center, rotating the bowl 90deg each time. Make 2 complete circuits (8 folds).
Cover with plastic wrap and again allow the dough to double in size.
When doubling has occurred, tip the dough onto a well floured work surface and divide into 2 equal pieces.
Gently work each half into a rectangle approximately 12" x 6".
Fold the long edges into the center and you're left with two 12" x 3" pieces of dough with a seam at the center. Again, gently flip each piece over onto a piece of parchment paper and cover with plastic wrap.
Put your baking stone in the oven (middle rack) and preheat to 435deg.
At the one hour mark, spritz the loaves with water and transfer the parchment paper/dough to the baking stone . Set the timer to 55 minutes and you're almost done. During the first 5 minutes of baking, spritz the loaves with water twice.
When done, transfer the loaves to a wire rack and allow to set for 20 minutes. Enjoy 🙂
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Instead of the sourdough, use a very ripe banana - almost black. You might have to add a little bit more salt.
Trust me on this one... you don't taste the sweetness of the banana at all, it just adds some moisture into it.
It makes a very good, light yet moist bread that goes most excellent when you slice it and toast it and make sandwiches with it.
Trust me on this one... you don't taste the sweetness of the banana at all, it just adds some moisture into it.
It makes a very good, light yet moist bread that goes most excellent when you slice it and toast it and make sandwiches with it.
Sounds good. I haven't played much with alternative moisture additives like banana or sour cream, but I do like zucchini bread a great deal. We're fortunate to have a neighbor that makes it seasonally and gifts it. Yum
I had forgotten that I was gifted this book a while back. I thumbed through it at the time, made a mental note to read it later, and, as things sometimes happen, forgot about it entirely.
While I've viewed cooking as kitchen chemistry, I've also held it in high esteem as an art form built largely upon conventional knowledge. This book offers a glimpse into the what, where, how, why and when side of cooking if you find yourself curious in that regard. Cheers y'all
While I've viewed cooking as kitchen chemistry, I've also held it in high esteem as an art form built largely upon conventional knowledge. This book offers a glimpse into the what, where, how, why and when side of cooking if you find yourself curious in that regard. Cheers y'all
Yes, I think I remember thumbing through it a few years back. Is this the one that is like an encyclopedia in size and information, but is interesting reading and a touch of humour thrown in?
Daughter has it. We bought it for her as a Christmas gift.
Plus a number of "moderniste" food books... some of which we gifted her.
Then you got these...
https://www.amazon.com/Mastering-Art-French-Cooking-Set/dp/0307593525/ref=sr_1_1?crid=GY3B9PVB5JPK&dib=eyJ2IjoiMSJ9.lEZlIdW20wP06ZntImiq06jzy1ZS6gjFVJBOdehR1k9iZjcRvfcXZqudOIkRQxh_JBtXnlKYJcugrLpcktDonPWt9gqmIIjGuyvgcrkCwUZtVOSFA5wHS8boRyyBOKJRWIB169b744RXWklSQ-IaH-Di9DmbEpsV6-5hFtTEToZTe-9RE8esn0XmfpBd8dTsSxh9PwgcSqRiDxSj9b-qG6vV1ZYl3rTcGMtejSpC3ok.4z1ktBnF9bAdveFciMMJ2_Y54GsE1m7fXVG8jqsC7o4&dib_tag=se&keywords=Mastering+the+Art+of+French+Cooking&qid=1745720850&s=books&sprefix=mastering+the+art+of+french+cooking+,stripbooks,333&sr=1-1
https://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405/ref=sr_1_4?crid=3IAK0IX9SWED8&dib=eyJ2IjoiMSJ9.lEZlIdW20wP06ZntImiq06jzy1ZS6gjFVJBOdehR1k9iZjcRvfcXZqudOIkRQxh_JBtXnlKYJcugrLpcktDonPWt9gqmIIjGuyvgcrkCwUZtVOSFA5wHS8boRyyBOKJRWIB169b744RXWklSQ-IaH-Di9DmbEpsV6-5hFtTEToZTe-9RE8esn0XmfpBd8dTsSxh9PwgcSqRiDxSj9b-qG6vV1ZYl3rTcGMtejSpC3ok.4z1ktBnF9bAdveFciMMJ2_Y54GsE1m7fXVG8jqsC7o4&dib_tag=se&keywords=Mastering+the+Art+of+French+Cooking&qid=1745720957&s=books&sprefix=mastering+the+art+of+french+cooking,stripbooks,302&sr=1-4
https://www.amazon.com/dp/B09HX533C1?binding=hardcover&ref=dbs_dp_rwt_sb_pc_thcv
Left overs tonite.
Good Zaca Mesa Sauvignon Blanc though.
Plus a number of "moderniste" food books... some of which we gifted her.
Then you got these...
https://www.amazon.com/Mastering-Art-French-Cooking-Set/dp/0307593525/ref=sr_1_1?crid=GY3B9PVB5JPK&dib=eyJ2IjoiMSJ9.lEZlIdW20wP06ZntImiq06jzy1ZS6gjFVJBOdehR1k9iZjcRvfcXZqudOIkRQxh_JBtXnlKYJcugrLpcktDonPWt9gqmIIjGuyvgcrkCwUZtVOSFA5wHS8boRyyBOKJRWIB169b744RXWklSQ-IaH-Di9DmbEpsV6-5hFtTEToZTe-9RE8esn0XmfpBd8dTsSxh9PwgcSqRiDxSj9b-qG6vV1ZYl3rTcGMtejSpC3ok.4z1ktBnF9bAdveFciMMJ2_Y54GsE1m7fXVG8jqsC7o4&dib_tag=se&keywords=Mastering+the+Art+of+French+Cooking&qid=1745720850&s=books&sprefix=mastering+the+art+of+french+cooking+,stripbooks,333&sr=1-1
https://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405/ref=sr_1_4?crid=3IAK0IX9SWED8&dib=eyJ2IjoiMSJ9.lEZlIdW20wP06ZntImiq06jzy1ZS6gjFVJBOdehR1k9iZjcRvfcXZqudOIkRQxh_JBtXnlKYJcugrLpcktDonPWt9gqmIIjGuyvgcrkCwUZtVOSFA5wHS8boRyyBOKJRWIB169b744RXWklSQ-IaH-Di9DmbEpsV6-5hFtTEToZTe-9RE8esn0XmfpBd8dTsSxh9PwgcSqRiDxSj9b-qG6vV1ZYl3rTcGMtejSpC3ok.4z1ktBnF9bAdveFciMMJ2_Y54GsE1m7fXVG8jqsC7o4&dib_tag=se&keywords=Mastering+the+Art+of+French+Cooking&qid=1745720957&s=books&sprefix=mastering+the+art+of+french+cooking,stripbooks,302&sr=1-4
https://www.amazon.com/dp/B09HX533C1?binding=hardcover&ref=dbs_dp_rwt_sb_pc_thcv
Left overs tonite.
Good Zaca Mesa Sauvignon Blanc though.
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THE FOOD LAB includes DIY sous-vide instructions and recipes from the wayback olden days before laypersons could buy a purpose built water circulator with heater and temperature controller, specifically designed for sous-vide cooking. Written in 2014, published in 2015.
Here's a fun little article about DIY sous-vide, written in 2015 and then "updated" (to include circulators) in 2019: LINK .
Here's a fun little article about DIY sous-vide, written in 2015 and then "updated" (to include circulators) in 2019: LINK .
Cal, no real humor that I'm finding but it is encyclopedic... ~900 pages of technique, explanation and of course, recipes. You may possibly be thinking of Alton Brown?
Julia Child was frequently on TV when I was young. She forever cemented a place in my heart when she made grilled ham and cheese sandwiches on David Letterman 🤣
I was just young, drunk and went right to the kitchen.
I'm pretty sure we have at least one of her books around here somewhere. So much good food to try, so little time.
I was just young, drunk and went right to the kitchen.
I'm pretty sure we have at least one of her books around here somewhere. So much good food to try, so little time.
Today I'm slow cooking pork shoulder on the old stick burner and trying my hand at ciabatta buns.
Gotta work through the freezer so next weekend I'll be smoking a bunch of burgers
Gotta work through the freezer so next weekend I'll be smoking a bunch of burgers
We're seeing oyster mushroom flushes here in the PNW. I think I'll try to walk the property later today and see what's ready to harvest. While I don't trust my ability to ID some varieties, oysters are easy
If they turn blue when you bruise them.... hmm....
Central Market has them, but that place is expensive. All of those yuppies that moved into Bainbridge. Someone should have blown up the Winslow Ferry terminal about 25 years ago.
They even renamed the store.... Town and Country... as if this were Redmond or Issaquah... with people loaded with MSFT and COST...
Central Market has them, but that place is expensive. All of those yuppies that moved into Bainbridge. Someone should have blown up the Winslow Ferry terminal about 25 years ago.
They even renamed the store.... Town and Country... as if this were Redmond or Issaquah... with people loaded with MSFT and COST...
T&C (Central Market) is a really nice grocery store but we do limit our shopping there due to the $$$.
I found a single oyster patch that my wife had mentioned yesterday and will go back and harvest them after lunch. A number of red alder have come down so I was surprised to not find more. I did find a death trap of 3 large alder fallen into a fourth and they'll produce some mushrooms before long but they'll likely be out of reach. Me and my chainsaw WILL NOT have a say in the matter. Scary enough that I'll let nature take its course. I did find that my tiny native honeysuckle is still growing and I'll try to propagate it by air-layering so it can be spread around a bit. Kinda happy to see it still going.
I found a single oyster patch that my wife had mentioned yesterday and will go back and harvest them after lunch. A number of red alder have come down so I was surprised to not find more. I did find a death trap of 3 large alder fallen into a fourth and they'll produce some mushrooms before long but they'll likely be out of reach. Me and my chainsaw WILL NOT have a say in the matter. Scary enough that I'll let nature take its course. I did find that my tiny native honeysuckle is still growing and I'll try to propagate it by air-layering so it can be spread around a bit. Kinda happy to see it still going.
I love the texture of the forests up there. Spring is definitely a treat. Having a big lot is nice.... but lots of maintenance... but nice.
Have you driven up the 5 South of Portland... around Wilsonville to Woodburn... in May? The roadside flowers are incredible. It's a sea of flowers... my wife knows the names, I just know there's like zillions of flowers for miles and miles.. In June it all goes back to green, but in May it's gotta be one of the best drives... enough to put up with the insane Porltandia "freeway drivers"...
In most part of the country ( not in the Deep South ) you can walk through the forest as the floor is fairly clean... not in Western Washington.
BiL had a crew cut down like 20 big trees, Huge trees actually. He's got firewood for a few years. And the lot is big enough that you can't tell that he cut some trees down. At 5+ acres the lot needs trails to get around. He gets deer and bears and once he saw some Seattleite that got lost on the highway... BiL and his neighbors, all pack when about in their properties... the trespasser went back East - pronto!
Oh, I got a small chain saw.... but it's electric and my longest cord is like 50 feet... I tried to do a Chainsaw Killer episode but the cord wasn't long enough. It was like the Monty Python episode...
"Come back here and I'll saw your foot, you cowards!"
Have you driven up the 5 South of Portland... around Wilsonville to Woodburn... in May? The roadside flowers are incredible. It's a sea of flowers... my wife knows the names, I just know there's like zillions of flowers for miles and miles.. In June it all goes back to green, but in May it's gotta be one of the best drives... enough to put up with the insane Porltandia "freeway drivers"...
In most part of the country ( not in the Deep South ) you can walk through the forest as the floor is fairly clean... not in Western Washington.
BiL had a crew cut down like 20 big trees, Huge trees actually. He's got firewood for a few years. And the lot is big enough that you can't tell that he cut some trees down. At 5+ acres the lot needs trails to get around. He gets deer and bears and once he saw some Seattleite that got lost on the highway... BiL and his neighbors, all pack when about in their properties... the trespasser went back East - pronto!
Oh, I got a small chain saw.... but it's electric and my longest cord is like 50 feet... I tried to do a Chainsaw Killer episode but the cord wasn't long enough. It was like the Monty Python episode...
"Come back here and I'll saw your foot, you cowards!"
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I'm kinda into the DIY thing... buying this property lead to buying a saw... then a bigger saw 😉
This one has a 32" bar and can cut a slab close to 28" wide.
DIY audio (somewhat) related, here's a headphone stand I made for the wife.
Quasi food related, I occasionally play with mycology