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Posts by ChrisLehrer

They will do the first sharpening in the store, unless things have changed very dramatically lately. They will not likely do thinning and such. A-steel is a very, very bad choice for learning to sharpen or thin. It's ridiculously tough. You'd likely pick up some truly bad habits working with it. I'd say go Aritsugu but a different steel, such as carbon.
Brown rice: many places around here do offer it. You could ask around--someone is probably offering. Tuna: of course that's not rude. And since tuna is relatively expensive, I'm sure they'll be delighted to substitute.
Biscuit, says my wife.
Just realized I need a gluten-free shortcake recipe.   Clarifications:   1. I hate shortcake, but my mother-in-law loves it. 2. My mother-in-law is diagnosed celiac, high-sensitivity (most ketchup affects her). 3. Her birthday is in late June, and her special favorite birthday dessert is strawberry shortcake.   So what I'm looking for is:   A. A gorgeous GF shortcake recipe; OR B. A gorgeous GF substitute that she will adore even more.   Help!
Fascinating. Thank you! Edit: That's not sarcasm. I actually found that very interesting.
You misunderstand slightly--but only slightly. 1--Yes, Japan is still an irritatingly chauvinistic society in a number of respects. 2--It's not really a matter of being decorative and pretty. Eating nigirizushi with your fingers is acceptable but perhaps not elegant. For an analogy, how about eating lamb chops or chicken drumsticks in a restaurant. You know how you're supposed to cut everything off the bone and eat it that way, but everyone knows it's tastier and more fun...
Exactly. The fish in the soy sauce, NOT the rice.
For recipes, Google "green garlic soup." Use all but the tough tips of the scapes in place of green garlic. If the flavor is too harsh, substitute in some onion next time around. The Chez Panisse Cookbook has a wonderful recipe for this, which I use every time I have a pile of scapes on hand.
I can't really comment on which shops are good and bad in Tsukiji, other than to say that Aritsugu is terrific for what it is. Nor can I speak to whether these brands are available in the shops in Kappabashi. It's a very different system. For example, Aritsugu-Kyoto knives are available (a) at their shop in Nishiki Market, and (b) in Takashimaya department store, in Kyoto. Period. Otherwise, it's all mail order. Your problem is that you can't use the mail-order system. You...
Oh -- avoid that A-steel unless you're quite good at sharpening. It's a proprietary alloy, apparently pretty much indestructible--which also means you can't sharpen it worth a darn. Back in the day, there were passionate arguments about this on Fred's Cutlery Forum, and I think the general opinion was that this stuff is fabulous if you're very good at sharpening and have excellent equipment, and awful for everyone else. I think the only guy I recall who really loved it...
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