Bruine

Glad to find others knife lovers. I begun with Victorinox sharpening with cheap Norton whetstone. Then bought some Shun. Now, I’m in love with my Kanehiro apogamie super Nakiri. Bought good synthetic Japanese stone. Can’t be happier. I also have a shirogami 2, Kikuichi Yanagiba. More specialized, but funny too. Envoyé de mon iPad en utilisant Tapatalk

Lol. Not doing that bad. We shared this, Mrs Bruine and me and we have some leftover. And lot of veggies. Envoyé de mon iPad en utilisant Tapatalk

No particular occasion beside that wagyu imports are not that regular in Quebec. And with the Covid and all restaurants closed, I deserved that.[emoji39] And for the moving picture, more an accident than anything. Don’t really know why the phone decided to pass in video mode. Envoyé de mon iPad en utilisant Tapatalk

My turn to share my experience with wagyu beef. A nice piece of imported japanese strip loin. Seared in a cast iron pan over charcoal with a bit of oak wood. With asparagus, daikon salad and sushi rice. And a nice mushroom tasting sake. It was a treat. Envoyé de mon iPad en utilisant Tapatalk

Maybe not heat soaked enough or too much water at once, but it never recovered as I expected on the dome thermometer. But the rest of the grill was very high temp on IR thermometer Envoyé de mon iPad en utilisant Tapatalk

It’s quite good. I was a bit worried by the drop in temp when I added water for steam, then the breads, but probably just dome temp, so it’s nice. Some of my nicest Envoyé de mon iPad en utilisant Tapatalk

And today, it was sourdough bread baking time. Still some progress to do to manage the heat, but should be good anyway Envoyé de mon iPad en utilisant Tapatalk

Seems I’m a late bloomer. 54 and have my KK since less than a year! Envoyé de mon iPad en utilisant Tapatalk

Some more pics Chicken tandoori with home made sourdough naan bread (reheated from a previous batch), basmati rice and mustard seeds carrots Envoyé de mon iPad en utilisant Tapatalk

Great! Feel free to ring for help if you need. Envoyé de mon iPad en utilisant Tapatalk

Glad to see that we’re a couple of Canucks here despite the hurdle to get the KK sent in Canada. I’ll post a picture of my winter set-up this weekend and would love to see yours. New outdoor summer kitchen planned for the spring that I will be proud to show too! Envoyé de mon iPad en utilisant Tapatalk

I vac sealed and froze much of it. Probably enough for much of the year. Just 2 at home now that the 3 lady birds flew from the nest. Envoyé de mon iPad en utilisant Tapatalk

The recipe come from a french language website in Quebec (my native language). https://maitrefumeur.com/recettes/fumoir-recette-smoked-meat-de-montreal-brisquet/ I can help with translation if needed. But the amount of nitrite needs to be computed quite precisely with the help of a brine calculator. So if you can figure enough by yourself, it will be better. You can find some recipes in English but that one is awesome. I brine my brisket for 30 days (don’t try that without nitrite). I will be glad to assist anyone who wish to try. Envoyé de mon iPad en utilisant Tapatalk

Happy new owner, indeed.

It seems pics are mandatory. I will be pleased to post some of my upcoming creations in the middle of my snowy backyard. As an appetizer here is a pic of my last batch of Montreal style smoked meat (brined brisket)