The Food Thread

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  • Spiritual_Chaos
    Spiritual_Chaos Posts: 31,454
    I eat the peel of potatoes.


    "Mostly I think that people react sensitively because they know you’ve got a point"
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,805
    Good call expanding beyond animal skin.
    I also love potato skins.  A baked potato wouldn't be the same w/o the skin.
    The love he receives is the love that is saved
  • eddiec
    eddiec Posts: 3,959
    I bought my first Yanagiba. 

  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,805
    New knives are awesome.  
    I would like to try one of those
    Getting some globals changed my knife loyalties but that thing looks sweet

    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    Damn, that looks like a very fine cutting tool.

    I use cheap knives and sharpen them often.  Hell, I even use a cheap sharpener my mom bought at the as seen on TV store lol
    But the nicest two knives I have are Cutco and I do use them as often as they are clean and marginally appropriate for the cutting job.

    I'm guessing nobody has heard of these, but they are local and I'm hoping to be gifted a set in the future lol
    https://warthercutlery.com
    Monkey Driven, Call this Living?
  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,491
    rgambs said:
    Damn, that looks like a very fine cutting tool.

    I use cheap knives and sharpen them often.  Hell, I even use a cheap sharpener my mom bought at the as seen on TV store lol
    But the nicest two knives I have are Cutco and I do use them as often as they are clean and marginally appropriate for the cutting job.

    I'm guessing nobody has heard of these, but they are local and I'm hoping to be gifted a set in the future lol
    https://warthercutlery.com
    Those are pretty sweet looking. Prices aren’t bad either.
    Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 25
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,805
    Those are wild looking, I like 
    The cutting boards are pretty cool looking, also.

    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    The museum for World Master Carver Ernest "Mooney" Warner is pretty amazing, his output was incredible, it seems he must have carved 10 hours a day his entire life. 

    They have a sharpening service onsite that keeps regular hours for these knives. 

    Monkey Driven, Call this Living?
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    eddiec said:
    I bought my first Yanagiba. 

    This looks sick. That would take some getting used to for me. I use a little taller (not sure that’s the right word) blade but that looks awesome 
  • eddiec
    eddiec Posts: 3,959
    Cliffy6745 said:
    eddiec said:
    I bought my first Yanagiba. 

    This looks sick. That would take some getting used to for me. I use a little taller (not sure that’s the right word) blade but that looks awesome 
    It’s only for slicing boneless fish in the preparation of sushi/sashimi. The blade is very thin and scary sharp. It’s also only sharpened on one side which apparently makes the fish slide off the blade. I think they call it a single bevel. I haven’t used it yet, but I’m looking forward to see if it helps in getting those professional looking sushi slices.
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    eddiec said:
    Cliffy6745 said:
    eddiec said:
    I bought my first Yanagiba. 

    This looks sick. That would take some getting used to for me. I use a little taller (not sure that’s the right word) blade but that looks awesome 
    It’s only for slicing boneless fish in the preparation of sushi/sashimi. The blade is very thin and scary sharp. It’s also only sharpened on one side which apparently makes the fish slide off the blade. I think they call it a single bevel. I haven’t used it yet, but I’m looking forward to see if it helps in getting those professional looking sushi slices.
    Ahhh. I didn’t realize that obviously. That’s awesome. Where do you live again? Where do you get your fish?
  • eddiec
    eddiec Posts: 3,959
    Cliffy6745 said:
    eddiec said:
    Cliffy6745 said:
    eddiec said:
    I bought my first Yanagiba. 

    This looks sick. That would take some getting used to for me. I use a little taller (not sure that’s the right word) blade but that looks awesome 
    It’s only for slicing boneless fish in the preparation of sushi/sashimi. The blade is very thin and scary sharp. It’s also only sharpened on one side which apparently makes the fish slide off the blade. I think they call it a single bevel. I haven’t used it yet, but I’m looking forward to see if it helps in getting those professional looking sushi slices.
    Ahhh. I didn’t realize that obviously. That’s awesome. Where do you live again? Where do you get your fish?
    I live on the west coast Ireland. Fresh fish on my doorstep but unfortunately most North Atlantic fish aren’t suitable to eat raw. In the summer we get wild blue fin tuna but in the winter a few of my local fish mongers get sushi grade tuna imported from the med.  

  • Cliffy6745
    Cliffy6745 Posts: 34,024
    eddiec said:
    Cliffy6745 said:
    eddiec said:
    Cliffy6745 said:
    eddiec said:
    I bought my first Yanagiba. 

    This looks sick. That would take some getting used to for me. I use a little taller (not sure that’s the right word) blade but that looks awesome 
    It’s only for slicing boneless fish in the preparation of sushi/sashimi. The blade is very thin and scary sharp. It’s also only sharpened on one side which apparently makes the fish slide off the blade. I think they call it a single bevel. I haven’t used it yet, but I’m looking forward to see if it helps in getting those professional looking sushi slices.
    Ahhh. I didn’t realize that obviously. That’s awesome. Where do you live again? Where do you get your fish?
    I live on the west coast Ireland. Fresh fish on my doorstep but unfortunately most North Atlantic fish aren’t suitable to eat raw. In the summer we get wild blue fin tuna but in the winter a few of my local fish mongers get sushi grade tuna imported from the med.  

    I thought so. I’ve never done raw fish myself. I’d like to give t a go sometime. Am sure some of the fish guys around here have sushi grade or can get it. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,805
    edited March 2019
    Has been voted best in South Jersey, best in Jersey, and best in Philly area.  Lots of different publications have these "awards" but that typically means they are rock solid.
    In this case....yes.  think it holds up to most any steak I have had
    Their roast pork is not as good, though

    Chicks Deli, cheesesteak w/onions and peppers.
    Excellent.

    Post edited by F Me In The Brain on
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    That looks good!
    I've been making my own lately because nobody around here can do it right.
    Monkey Driven, Call this Living?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,805
    How do you cook the steak?  
    I can make a killer ckickensteak but my cheesesteak is average.
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    F Me In The Brain said:
    How do you cook the steak?  
    I can make a killer ckickensteak but my cheesesteak is average.
    I buy a packaged brand (don't know the name off the top of my head) of thin shaved beef at walmart.  It's like paper thin.
    I just salt the fuck out of it (the key to a good steak sammich, IMO) and toss it in with my peps and onions when they are almost done.  As soon as it gets soupy from the bloody juices leaving the meat I drain those drippings off and return it to high heat to get a hard sear.  Provolone melted on top, sometimes some Amish pepper cheese.

    We like a heavy slather of Hellman's mayo on the roll but I suppose some wouldn't.
    Monkey Driven, Call this Living?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,805
    Not a mayo guy but that sounds good
    The love he receives is the love that is saved
  • jerparker20
    jerparker20 St. Paul, MN Posts: 2,528
    I could go for a good cheesesteak. Tough to find one in the Twin Cities though.


    Knocked out cabbage roll hot dish tonight. Basically cabbage rolls, minus all the putzy work of rolling them. Also realized I’m going to eat a shit ton of cabbage this week with St. Pats this weekend.
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    Happy Irish day


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