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Bruine
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Bruine last won the day on February 19
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Bruine started following Hello from Quebec, Canada, Knife Recommendations?, Waygu Beef? and 1 other
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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
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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
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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
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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
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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
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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
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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
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Seems I’m a late bloomer. 54 and have my KK since less than a year! Envoyé de mon iPad en utilisant Tapatalk
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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
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Great! Feel free to ring for help if you need. Envoyé de mon iPad en utilisant Tapatalk
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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
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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
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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
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23" KK & Accessories for sale - Québec (CANADA), Cobalt blue
Bruine replied to bernux's topic in Komodo General
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)