Here is what I had for breakfast:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 6/28/22 03:03 PM, Kiwi wrote: Here is a grilled chicken salad with croutons and strawberries and garden cherry tomatoes and bell peppers
This my kind of lunch! Crisp, colorful, fresh... looks great.
At 6/29/22 12:33 AM, door88 wrote: Due to a combination of being busy and forgetful, I haven't been recording my meals. Hope to change that soon.
Curious what the first picture here was? Some kind of gratin? Looks good too.
At 6/29/22 06:02 AM, Cyberdevil wrote:At 6/28/22 03:03 PM, Kiwi wrote: Here is a grilled chicken salad with croutons and strawberries and garden cherry tomatoes and bell peppersThis my kind of lunch! Crisp, colorful, fresh... looks great.
At 6/29/22 12:33 AM, door88 wrote: Due to a combination of being busy and forgetful, I haven't been recording my meals. Hope to change that soon.Curious what the first picture here was? Some kind of gratin? Looks good too.
It's fried shrimp shells. I know that it may sound weird, but in places like China and Japan, they take shrimp shells coat them in either corn or potato starch and fry them. It's really good. I seasoned it will salt and pepper.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 6/29/22 06:07 AM, door88 wrote: It's fried shrimp shells. I know that it may sound weird, but in places like China and Japan, they take shrimp shells coat them in either corn or potato starch and fry them. It's really good. I seasoned it will salt and pepper.
Woo that does sound good, never tried that before.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 6/30/22 02:56 AM, door88 wrote: Pierogies
Do love those!
Omelet with hash browns and a salad:
Ham and egg sandwiches with a pasta salad:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Miso pork with spinach, rice, and vegetable potstickers:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 7/3/22 04:50 AM, door88 wrote: Multiple edible items
All looking good! Gotta get me an orange bowl too some day...
Grilled bourbon brown sugar mesquite pork chops, grilled white corn & oven roasted potatoes with cayenne, peppers & onions
At 7/5/22 08:36 PM, Kiwi wrote:
Grilled bourbon brown sugar mesquite pork chops, grilled white corn & oven roasted potatoes with cayenne, peppers & onions
MFer you eat at 8pm?
Love the Hamilton Beach coffee maker, never used the single cup dispenser, so opted for just the carafe when I rebought.
Also the food looks delish.
At 7/5/22 09:45 PM, Prinzy2 wrote: MFer you eat at 8pm?
Hey I usually eat at 8 PM too, if that is the actual dinner time! Sometimes later.
Also the food looks delish.
Fo shizzle.
On the 4th of July I had tri-tip with corn on the cob and buttered noodles. I also had pecan pie I had for dessert:
Teriyaki meatballs with broccoli and rice:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
charcuterie board from today + my first time learning about and trying ruby chocolate!!
At 7/5/22 09:45 PM, Prinzy2 wrote:At 7/5/22 08:36 PM, Kiwi wrote:MFer you eat at 8pm?
Grilled bourbon brown sugar mesquite pork chops, grilled white corn & oven roasted potatoes with cayenne, peppers & onions
Love the Hamilton Beach coffee maker, never used the single cup dispenser, so opted for just the carafe when I rebought.
Also the food looks delish.
Bruhhhh sometimes with work I eat at 10:30-11pm OR at 3pm 😂😭 it’s a struggle!
Bacon asparagus pasta:
Salmon with corn and grapes:
Frittata with hash browns and tomatoes:
Mediterranean fish:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Took the rest of the Mediterranean fish and made it into a soup:
Polish dogs, fries, and onion rings:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Homemade horchata :D
Stuffed grape leaves with pita chips and hummus:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 7/30/22 04:42 AM, door88 wrote: Homemade horchata :D
Stuffed grape leaves with pita chips and hummus:
Did you make the grape leaves yourself, or are they the dolmas in the little can?
Love those things.
At 7/30/22 12:30 PM, HissPeepers wrote:At 7/30/22 04:42 AM, door88 wrote: Homemade horchata :DDid you make the grape leaves yourself, or are they the dolmas in the little can?
Stuffed grape leaves with pita chips and hummus:
Love those things.
They are from a can. If I could find grape leaves then would make them myself.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Sharpened the old Shun knives and they're cutting like razor blades again.
I do take a honing steel to them occasionally too.
At 7/31/22 10:41 PM, Prinzy2 wrote: Sharpened the old Shun knives and they're cutting like razor blades again.
I do take a honing steel to them occasionally too.
I have been thinking about buying some Shun knives. Got any recommendations?
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/1/22 09:57 AM, door88 wrote:At 7/31/22 10:41 PM, Prinzy2 wrote: Sharpened the old Shun knives and they're cutting like razor blades again.I have been thinking about buying some Shun knives. Got any recommendations?
I do take a honing steel to them occasionally too.
Don't buy Shun lol. As far as Japanese knives go, Shun is a brand that has a very mediocre product but very high brand recognition and a price tag that sits right in that "entry-level hobbyist / prosumer" range. If you've used Wüsthoff and / or Henckels knives, Shun might feel like an improvement and a little exotic. But any high carbon Japanese blade from a smaller outfit like yoshikane or masakage is going to feel worlds better than Shun. Shun is like the Kirkland signature Japanese knife. Pretty decent price for a decent product. But your going to have knives in the same price range that will absolutely floor you.
As for what you should own, you're going to want a 8 or 10 inch (200-270mm) gyuto. You may want a petty and a santoku in addition to that. If you need a bread knife (a sharp gyuto will cut all but the crustiest sourdough so don't worry about getting one right away), an offset serated will be your best bet. And you won't need Japanese steel to cut bread, try Victorinox for that one. A boner (lol) is nice to have if you break down chickens on the regular. Investing in some whetstones will allow you to keep your blades at peak performance without bringing them in to a specialty shop for sharpening. 1000 and 4000 grit stones have been plenty for my needs, but some guys will start at 600 and work up to 8000 followed by stropping with leather.
At 8/1/22 09:57 AM, door88 wrote:At 7/31/22 10:41 PM, Prinzy2 wrote: Sharpened the old Shun knives and they're cutting like razor blades again.I have been thinking about buying some Shun knives. Got any recommendations?
I do take a honing steel to them occasionally too.
I'd recommend whatever is on sale, or available through Costco.
I bought the Classic Western 6 piece block set through Costco for $350 a couple years ago as an introduction to Japanese knives, and was very happy with it.
At 8/1/22 10:53 AM, OlTrout wrote:At 8/1/22 09:57 AM, door88 wrote:Don't buy Shun lol. As far as Japanese knives go, Shun is a brand that has a very mediocre product but very high brand recognition and a price tag that sits right in that "entry-level hobbyist / prosumer" range. If you've used Wüsthoff and / or Henckels knives, Shun might feel like an improvement and a little exotic. But any high carbon Japanese blade from a smaller outfit like yoshikane or masakage is going to feel worlds better than Shun. Shun is like the Kirkland signature Japanese knife. Pretty decent price for a decent product. But your going to have knives in the same price range that will absolutely floor you.At 7/31/22 10:41 PM, Prinzy2 wrote: Sharpened the old Shun knives and they're cutting like razor blades again.I have been thinking about buying some Shun knives. Got any recommendations?
I do take a honing steel to them occasionally too.
As for what you should own, you're going to want a 8 or 10 inch (200-270mm) gyuto. You may want a petty and a santoku in addition to that. If you need a bread knife (a sharp gyuto will cut all but the crustiest sourdough so don't worry about getting one right away), an offset serated will be your best bet. And you won't need Japanese steel to cut bread, try Victorinox for that one. A boner (lol) is nice to have if you break down chickens on the regular. Investing in some whetstones will allow you to keep your blades at peak performance without bringing them in to a specialty shop for sharpening. 1000 and 4000 grit stones have been plenty for my needs, but some guys will start at 600 and work up to 8000 followed by stropping with leather.
Here's all the knife I need. I really would have liked to own a petty when I was breaking down prime rib and sirloins on the regular, but for home use, the little plastic pairing knives with the sleeves are pretty great.
At 8/1/22 11:02 AM, OlTrout wrote:
Here's all the knife I need. I really would have liked to own a petty when I was breaking down prime rib and sirloins on the regular, but for home use, the little plastic pairing knives with the sleeves are pretty great.
Knifewear?
Got my mom a 7" chef's knife for Xmas from Knifewear and she's in love with it. Always hand washes it and puts it back in the case. Won't let dad touch it.
At 8/1/22 12:23 PM, Prinzy2 wrote:At 8/1/22 11:02 AM, OlTrout wrote:Here's all the knife I need. I really would have liked to own a petty when I was breaking down prime rib and sirloins on the regular, but for home use, the little plastic pairing knives with the sleeves are pretty great.Knifewear?
Yeah, they are a little overpriced but they were one of the only ways to purchase them back when I bought my knives however many years ago. I would imagine the information out there is a lot better today than it was back then. The manufacturers only had websites in Japanese and weren't catering to a western audience.
Got my mom a 7" chef's knife for Xmas from Knifewear and she's in love with it. Always hand washes it and puts it back in the case. Won't let dad touch it.
Perfect! Most stories I've heard of parents getting these knives as gifts are complaints. They're always like "These knives don't stay sharp and they make too much noise when they rattle around in the dishwasher"
With proper care, these knives should last several generations.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
