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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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  1. Yesterday
  2. I got on the hipster bandwagon this weekend and made birria tacos. I used Chef John's recipe. Started making as a stew but took longer than I'd planned so instead of eating a bowl added the extra liquid to thin the aus jus and went straight to tacos. I forgot to dice the carrots/celery as well. Instead of 7 guajilo's I did 4 guajilo, 2 pasila, and 1 ancho. No reason other than I had them and wanted to experiment. Yesterday my wife pickled some red onion so tossed that on today's lunch. It is cliche, but these are quite possibly the best damn tacos I've ever eaten. I wish I had a pot of th
  3. I can’t stop looking at it! It’s so nice Sent from my iPhone using Tapatalk
  4. I have olive gold pebble, it’s a beautiful colour. Funnily enough, my second choice was cobalt blue, both look stunning! Sent from my iPhone using Tapatalk
  5. I have olive gold pebble, it’s a beautiful colour. Funnily enough, my second choice was cobalt blue, both look stunning! Sent from my iPhone using Tapatalk
  6. You set an excellente' table Tekebo, welcoming arrangement.
  7. This will be perfect for that then @jonj you’ll be set up for success. Find yourself some decent tortillas or make them and you’ll be dialed in!
  8. My Trompo King came a few weeks ago. Looking forward to giving it a try!
  9. Looking at the description if I remember correctly the heaviest grit was the 120 and all the others declined in abrasion. I did see finer belts to finish the edge, that I liked. Lets say you cut into a bone and chip your expensive Japanese knife accidentally, this tool could help you smooth it quickly without having to send it out. With that in mind I will still continue to use my whetstone.
  10. @MacKenzie, @Basher, @tekobo your boxes are in transit @Tyrus & @jonj yours will go out next week. I had to order more achiote paste from Amazon For all of you my recommendation is to make the Adobada sauce. In each package should be enough materials for two large batches of sauce. You can then use that sauce on chicken, pork or beef and it should make any of that food taste great. I make one batch of sauce for a 9lb pork butt when I made the tacos, and it's more than enough sauce, so that should give you some scale. Any type of recipe that calls for adobo, adobada
  11. Not sure yet, Dennis will let me know when he checks the scheduling.
  12. Happy days buzilo. When does it arrive? Sent from my iPhone using Tapatalk
  13. So I didn’t want to wait for the pebble blue, I ordered the last 42 ready stock olive and gold. I can’t wait to see it in person. Anyone have that colour?
  14. I have a work sharp device myself, but I don’t use it on my “good” knives for that reason. I use my ts Prof for them. I like getting a true mirror edge, even though some prefer an edge with some tooth to it. I use the belt sharpener on my less expensive knives because it is fast, in some cases faster because some steels don’t do well with stones. Sent from my iPad using Tapatalk
  15. Never used one like this, but before getting proper whetsones, I had some of my knives badly sharpened buy someone using a belt « knife eater ». I would advise anyone to use a very light hand with those. just the 120 grit make me cringe thinking of my passionate polishing of blades with a 8000 grit stone Envoyé de mon iPad en utilisant Tapatalk
  16. Just what I need, a new rabbit hole to climb into!
  17. 15-30 degrees 5698k and anything in between I understand. I presume this may be part of the guide set up. Already on it's way from Wisconsin. As an after thought I remember what Basher had mentioned about the blade grinder attachment and belt attachment, so I included that in with the order. Better to have it than wishing later you had.
  18. The other nice thing about this unit is that you can adjust the sharpening angle. Sent from my iPad using Tapatalk
  19. Hey Basher. Late to the show as always, but I made it. So I see the sharpener, it's basically the same principle as my set up, the difference being this one has the guide. Who needs a guide? It appears to be a 2 inch wide belt whereas my hand held is 3 in. So I looked on line for it (love tools) and went straight for this particular model you chose not knowing you also made this choice. Well, obviously it's the better one and has a wider belt and looks like it'll do the job better than the other models. For me the clincher was the variable speed motor. Sticking my belt sander in the vise is fl
  20. Troble

    Waygu Beef?

    @Basher thanks and appreciate your suggestion on using some lemon to cut the flavors. It was a fantastic piece of meat. Truly exceptional. Looks like I found my birthday meal for the next decade. Only for special occasions for sure but completely worth the extra cash. Even better that I didn’t screw up the cook!
  21. Sorry Tekebo, this restaurant don't start serving till after noon. Try the sour cream, great in the taeto and adds to the lamb. I like sour cream, great at the bottom of a beet soup.
  22. Yes. It’s single bevel. A bit of learning curve for thin slice. But you get the hang of it, and it’s a fine knife. You need to buy the right side for you dominant hand. Unfortunately for southpaw, left handed ones are much higher priced here. Envoyé de mon iPad en utilisant Tapatalk
  23. Tony climb back down that knife roll hole. There’s pretty good picking at the moment- particularly in America. Bruine is that yanagiba single bevel? I’ve been tempted for fine slicing, but not sure I’d control it well. Sent from my iPhone using Tapatalk
  24. Heat wave!... ha, you guys make me laugh... with snow in the background. Well cooked again Tony. Tyrus, thank you for introducing me to the balsamic lamb combination. I could taste that. Sent from my iPhone using Tapatalk
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