The Food Thread

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  • Get_Right
    Get_Right Posts: 14,471
    Sounds great. Looks like you are on the right path to better eating. Tell me more about ginger water. We drink a ton of lemon/ginger tea. I cut off the caffeine at 1pm.

    I can tell right away if there is any imitation crab in a dish. Happens a lot with stuffed mushrooms and seafood salad. Probably used more to increase profit rather than keep costs down.  But to each their own. People love california rolls. Not me. I will not go near that stuff. 

  • Loujoe
    Loujoe Posts: 12,803
    edited February 17
    Get_Right said:
    Sounds great. Looks like you are on the right path to better eating. Tell me more about ginger water. We drink a ton of lemon/ginger tea. I cut off the caffeine at 1pm.

    I can tell right away if there is any imitation crab in a dish. Happens a lot with stuffed mushrooms and seafood salad. Probably used more to increase profit rather than keep costs down.  But to each their own. People love california rolls. Not me. I will not go near that stuff. 

    Fresh ginger sliced up and added plain water. I guess you could make ginger water if you let it soak. Hmm.
    True, that imitation crab was used as a filler. Allowed place to sell them at a better price for the masses. Pure crab cakes would be big $. You know. Didn't hide that was in t he mix,but didn't brag about it.
    Post edited by Loujoe on
  • TahoeJeff
    TahoeJeff Seattle Posts: 374
    It’s Taco Tuesday at the bar. My weekly pre band practice ritual.


    2024 Seattle WA #1 | 2024 Seattle WA #2 | 2025 Nashville TN #1 | 2025 Nashville TN #2 
  • Get_Right
    Get_Right Posts: 14,471
    Loujoe said:
    Get_Right said:
    Sounds great. Looks like you are on the right path to better eating. Tell me more about ginger water. We drink a ton of lemon/ginger tea. I cut off the caffeine at 1pm.

    I can tell right away if there is any imitation crab in a dish. Happens a lot with stuffed mushrooms and seafood salad. Probably used more to increase profit rather than keep costs down.  But to each their own. People love california rolls. Not me. I will not go near that stuff. 

    Fresh ginger sliced up and added plain water. I guess you could make ginger water if you let it soak. Hmm.
    True, that imitation crab was used as a filler. Allowed place to sell them at a better price for the masses. Pure crab cakes would be big $. You know. Didn't hide that was in t he mix,but didn't brag about it.

    We grate ginger, squeeze and slice up some lemons, add a touch of honey, and boil with water to and make "tea."  We may or may not add a teabag. Delicious and good for the stomach.

    With all this crab discussion, I am craving fish. Might have to make a trip to the Japanese market.
  • crookedcross
    crookedcross Posts: 1,554
    F Me In The Brain said:
    Cliffy6745 said:
    F Me In The Brain said:

    I need to do this too…will purchase 
    Game changer.
    I stubbornly tried to maintain my hand sharpening was enough.
    It wasn't. 
    This solved that, quite easily.
    I was just sharpening my knives and thought about this post. I pretty much got the process down to a science, but holy shit it is time-consuming. Then I asked myself, do I really need a knife to pass the grape test? I just need it sharp enough to where I won't be annoyed trying to slice pork skin... maybe I'll just get an electric sharpener. Then I went, oh shit I think F Me posted about it! Took a minute for me to find this post, but now we're here. How's the post-honeymoon phase sharpening going?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 32,280
    crookedcross said:
    F Me In The Brain said:
    Cliffy6745 said:
    F Me In The Brain said:

    I need to do this too…will purchase 
    Game changer.
    I stubbornly tried to maintain my hand sharpening was enough.
    It wasn't. 
    This solved that, quite easily.
    I was just sharpening my knives and thought about this post. I pretty much got the process down to a science, but holy shit it is time-consuming. Then I asked myself, do I really need a knife to pass the grape test? I just need it sharp enough to where I won't be annoyed trying to slice pork skin... maybe I'll just get an electric sharpener. Then I went, oh shit I think F Me posted about it! Took a minute for me to find this post, but now we're here. How's the post-honeymoon phase sharpening going?
    Ha.  
    It is great.  Haven't had to sharpen again, I just use the steel to try and help them keep their edge.
    I did wonder the other day when I should sharpen again (the large chefs Santoku I use most) but was not really sure.
    I am happy with the sharpener.

    The love he receives is the love that is saved
  • Get_Right
    Get_Right Posts: 14,471
    I use two manual sharpeners and Victorinox knives. The Victorinox Classic 8 Inch Chef's Knife is great for everyday use and I do not care when my wife drops it. 

    I never could get the hang of stone sharpening and I do not think it is necessary for home use. I would love to have a Japanese knife, but my wife would trash it. 
  • tempo_n_groove
    tempo_n_groove Posts: 42,831
    Get_Right said:
    I use two manual sharpeners and Victorinox knives. The Victorinox Classic 8 Inch Chef's Knife is great for everyday use and I do not care when my wife drops it. 

    I never could get the hang of stone sharpening and I do not think it is necessary for home use. I would love to have a Japanese knife, but my wife would trash it. 
    I had a 4" serrated victorianox blade on my hip the whole time I was on deck.  What great knives.  These were throwaways but man were they good!

    They would cut through mooring lines, fishing lines and fish very easily.  I can only imagine how much better those knives are. Now I want one for the house...
  • eddiec
    eddiec Posts: 4,008
    Get_Right said:
    I use two manual sharpeners and Victorinox knives. The Victorinox Classic 8 Inch Chef's Knife is great for everyday use and I do not care when my wife drops it. 

    I never could get the hang of stone sharpening and I do not think it is necessary for home use. I would love to have a Japanese knife, but my wife would trash it. 

    I have a Wusthof chef's knife for general use. I've been beating the shit out of it for twenty years and it's still intact. (Although my mother-in-law used it once and set it down on the hot flame ring which melted a line in the handle. I was able to sand it down and it doesn't bother me.)

    I have a Japanese chef's knife as well. And I have a stone, but I've never used it. When I need them sharpened, usually about once a year, I send them to a guy who has a small sharpening business. All in with shipping for both knives is about $45.
  • tempo_n_groove
    tempo_n_groove Posts: 42,831
    Shucking knife for oysters.  Any recommendations?  I used my pairing knife and that didn't work so well for the tip...
  • Get_Right
    Get_Right Posts: 14,471
    tempo_n_groove said:
    Get_Right said:
    I use two manual sharpeners and Victorinox knives. The Victorinox Classic 8 Inch Chef's Knife is great for everyday use and I do not care when my wife drops it. 

    I never could get the hang of stone sharpening and I do not think it is necessary for home use. I would love to have a Japanese knife, but my wife would trash it. 
    I had a 4" serrated victorianox blade on my hip the whole time I was on deck.  What great knives.  These were throwaways but man were they good!

    They would cut through mooring lines, fishing lines and fish very easily.  I can only imagine how much better those knives are. Now I want one for the house...
    About $50 for the chef's knife. I am constantly sharpening it. Cheaper if you can get to the outlet in Moodus CT, I think I paid $38. I have a Henkel outlet right near my house at one of their corporate offices in Pleasantville NY, but I have yet to visit.

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