Are those Metric of Imperial inches?
I got one of these sharpeners... it works really well. The first think I did when I got it was drink some beer and then, carefully, redo all of my knives. Took two hours and two beers. OK, three... but I promise, they were only 8.5% IPA...
https://www.amazon.com/dp/B07S6XQ5K...=d2lkZ2V0TmFtZT1zcF9kZXRhaWxfdGhlbWF0aWM&th=1
In an emergency for sharpening I use the top edge of a car window and my leather belt as a strop. You would be surprised what a nice edge you can get. I did all of the knives at friends work apartment when I was staying there while he went home. I still love him even though he does not know the importance of sharp knives. He was set for a few weeks after I left. Hopefully he learned something.
Things have been so haywired lately there hasn't been much to post here, in fact Christmas dinner was so full of shame there are no pics.......don't tell anyone but I ordered a smoked brisket from our butcher (it actually wasn't too bad)
Happy Holidays 😎
Happy Holidays 😎
Hmm... Christmas..... we forgot to take pictures.
Pork Rib Roast in the Sous Vide with brown sauce, Costco Potatoes Au Gratin (don't laugh, they're pretty good), cheese pierogis, green salad, tomato relish, home made french bread, huge platter of snacks ( jamon serrano, chorizo, cheeses, etc...), boatloads of home made cookies, cake, brownies.... Spanish Ribera del Duero and French Chablis.
Not bad... we ate but we talked a lot, opened gifts, ate some more, talked a lot more, drank more wine.
All and all a great time by all.
Now... Happy New Year... I want sashimi, tonkatsu and chirashi rice.. I think my wife wants something else. We got a week to figure it out.
Pork Rib Roast in the Sous Vide with brown sauce, Costco Potatoes Au Gratin (don't laugh, they're pretty good), cheese pierogis, green salad, tomato relish, home made french bread, huge platter of snacks ( jamon serrano, chorizo, cheeses, etc...), boatloads of home made cookies, cake, brownies.... Spanish Ribera del Duero and French Chablis.
Not bad... we ate but we talked a lot, opened gifts, ate some more, talked a lot more, drank more wine.
All and all a great time by all.
Now... Happy New Year... I want sashimi, tonkatsu and chirashi rice.. I think my wife wants something else. We got a week to figure it out.
Sacrilege? Possibly... would I do it again? Definitely.
Almost 60 trips around the sun and I have just tried gumbo (chicken and sausage) over mashed potatoes. (H)anger forced my hand as I couldn't wait 40 min for rice. My bother sounded skeptical, bordering on disgusted
Almost 60 trips around the sun and I have just tried gumbo (chicken and sausage) over mashed potatoes. (H)anger forced my hand as I couldn't wait 40 min for rice. My bother sounded skeptical, bordering on disgusted
New twist (for me) on an ol’ classic. Beef roast with veggies in the Instant Pot. I added most of the broth and a quarter of the veggies to the Vitamix after. A little this, a little that, and this roux-ish experiment was a success!
Happy New Year!
Happy New Year!
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THAT looks delicious.
You know... that pork on top of some soba noodles in soup makes for a fantastic winter dinner.
What's with the knife? Did they butcher the pork with it?
You know... that pork on top of some soba noodles in soup makes for a fantastic winter dinner.
What's with the knife? Did they butcher the pork with it?
OK. details... how long, how hot, what spices, what condiments, what wood, what beer did you drink with it?
Cheap frozen burgers turned fancy.
It’s a snow day here in the Mid-Atlantic USA. Busy telework day got in the way of anything more involved for dinner, so I made some frozen burger patties. Always looking for an experiment, I hatched a plan to switch things up a bit. Why not wrap them in foil and bake them in the convection oven? Worth a shot.
I seasoned the patties with a grinder-of-everything blend and a sprinkling of smoked paprika. Added a dollop of olive oil. Wrapped them in foil and put ‘em in the convection oven at 350F for 7 minutes. Flipped them and baked for another 7. Flipped back over and unfolded the foil to see how they were doing. They needed a little more time, so I put them back in, open top. Cranked the oven to 400 and also put in the buns. Gave those 5 minutes and pulled it all out.
I put the hot patties on the lower bun halves and added a slice of cheddar. From the freezer I grabbed the leftover bacon I cooked for my kids on the morning of Christmas Eve. Laid a few pieces inside the foil buckets from the oven, the burger juices still there and warm. Perfect thawing. On the top halves of the buns I put ketchup, mustard, and guacamole. I added sliced tomatoes, lettuce, and cornichons on top of the cheese. Placed the thawed bacon on top of the tomatoes. Added a little finishing black pepper. The two halves became one.
That was a satisfying burger. My teenage son ate two of them.
I’m sure I broke a good many culinary rules, but the result was great. This is a DIY site, after all.
It’s a snow day here in the Mid-Atlantic USA. Busy telework day got in the way of anything more involved for dinner, so I made some frozen burger patties. Always looking for an experiment, I hatched a plan to switch things up a bit. Why not wrap them in foil and bake them in the convection oven? Worth a shot.
I seasoned the patties with a grinder-of-everything blend and a sprinkling of smoked paprika. Added a dollop of olive oil. Wrapped them in foil and put ‘em in the convection oven at 350F for 7 minutes. Flipped them and baked for another 7. Flipped back over and unfolded the foil to see how they were doing. They needed a little more time, so I put them back in, open top. Cranked the oven to 400 and also put in the buns. Gave those 5 minutes and pulled it all out.
I put the hot patties on the lower bun halves and added a slice of cheddar. From the freezer I grabbed the leftover bacon I cooked for my kids on the morning of Christmas Eve. Laid a few pieces inside the foil buckets from the oven, the burger juices still there and warm. Perfect thawing. On the top halves of the buns I put ketchup, mustard, and guacamole. I added sliced tomatoes, lettuce, and cornichons on top of the cheese. Placed the thawed bacon on top of the tomatoes. Added a little finishing black pepper. The two halves became one.
That was a satisfying burger. My teenage son ate two of them.
I’m sure I broke a good many culinary rules, but the result was great. This is a DIY site, after all.
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Me too. I’d never do without these beauties, but they require some care and respect. At least there is very little pain when you get sloppy, just lots of blood. All three set me back less than $180 at a local blacksmith, who is a friend of my in-laws. That’s the regular price anyone pays. Hell of a nice guy.
I find it amusing that the US Food and Drug Administration has now prohibited Red Dye #3 in foodstuffs.
My great grandmother brought a small vial of red food coloring to the US when she came from Poland in the 1880's. My grandmother and mother used it, dipping a toothpick in the vial to color the entire icing of a cake or two dozen cupcakes. All of these progenitors have lived into their 90's and 100's.
Maraschino cherries will now glow a little less brightly.
My great grandmother brought a small vial of red food coloring to the US when she came from Poland in the 1880's. My grandmother and mother used it, dipping a toothpick in the vial to color the entire icing of a cake or two dozen cupcakes. All of these progenitors have lived into their 90's and 100's.
Maraschino cherries will now glow a little less brightly.
Luxardo "The Original" (the only ones that make it into my cocktails) are free of artificial colour and artificial flavour.
They are delicious, even for those who hate Maraschino cherries, although they don't have that familiar red glow...
@cogitech but they are like $20 for a little jar!
My Manhattan cocktail recipe no longer requires a cherry, and I prefer Canadian. A "Makers" or "Bulleit" is great, but just too much etOh for me at my advanced age!
Speaking of Canadian, from Western NY to the Pacific we salute our biz partners to the north!
My Manhattan cocktail recipe no longer requires a cherry, and I prefer Canadian. A "Makers" or "Bulleit" is great, but just too much etOh for me at my advanced age!
Speaking of Canadian, from Western NY to the Pacific we salute our biz partners to the north!
@jackinnj My cocktail of choice, when I want something a bit fancier than a standard highball, is the classic Old Fashioned. Eating that Luxardo at the end after the whiskey and orange bitters is a real treat. I don't have them often, so the jar lasts quite a while. Re: Canadian whiskey (rye, as we Canucks call it) I could take it or leave it. It's pretty good in a highball with a Japanese "craft"-ish ginger ale that I found here (which actually tastes like ginger and is made with cane sugar, unlike Canada Dry).
I'm not too picky about bourbon, yet. Jim Beam is just fine with me for mixin', and super affordable here in Japan.
I don't want to break the rules and comment about the politics, but I will say I appreciate the sentiment and think that the whole situation is getting far more airtime than it deserves. I also don't really care one way or the other anymore, since I mentally emigrated from Canada almost 5 years ago and managed to physically do so last spring.
I'm not too picky about bourbon, yet. Jim Beam is just fine with me for mixin', and super affordable here in Japan.
I don't want to break the rules and comment about the politics, but I will say I appreciate the sentiment and think that the whole situation is getting far more airtime than it deserves. I also don't really care one way or the other anymore, since I mentally emigrated from Canada almost 5 years ago and managed to physically do so last spring.