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Posts by phatch

This recipe came through my news feed yesterday.   http://www.nytimes.com/2016/12/05/dining/cheese-ball-recipe-snack.html?_r=0   The associated recipe is http://cooking.nytimes.com/recipes/1018455-bits-and-pieces-party-cheese-ball?action=click&contentCollection=Food&module=RelatedCoverage®ion=EndOfArticle&pgtype=article   The talk about cheeseball's regionality was interesting. What prompts this post was that instead of Worcestershire sauce, the recipe called for...
Saw some 5 Crabs while I was making the different rounds of the Asian grocers. Picked up a bottle for sampling.    Side by side, the labels read the same for nutrition and ingredients as with 3 Crabs. The color and clarity look the same as 3 Crabs. This is clean and complex tasting with a salty kick in the finish than 3 Crabs.  The Red Boat I compared it too, which is nearing the end of the bottle, 4 or 5 months old, has more "funk" to it, which I suppose is the thing...
Gunner on top of the blade spine is poor technique. It's not the tool so much as how you're using it
I find it difficult to sharpen
I've only used the KA, so I don't know how others compare.
You need about 4 hands to manage the feeding, and the filling of the sausage with the KA.
I've seen some versions  using the commercial chile sauces you see by the ketchup and cocktail sauce. Used in place of the ketchup. That sounded like an interesting variation to me.   
Chinese Steamed Custard   I did a Mushroom version of this in the mushroom challenge. Today is shrimp and just a single serving because no one else wanted any with me.   Start your steamer.   Some chopped green onion, chopped shrimp, whole shrimp. In with the egg, there is a little bit of fish sauce to build a briny shortcut stock with some water, and knife point of mexican dried ground shrimp. The Chinese often use the small dried shrimp and use the hydrating liquid...
The variability in the RC rating is more reflective of the variability of the oven and the process.   The oven is not precisely the same temperature in all parts of the oven all of the time. Knives in different parts of the oven will have somewhat variable temper because of this, even from the same batch.    These are done in batches and not necessarily all of the same blade stock is in the same batch. The maker usually contracts out the heat treat, except for the...
Good job Peachcreek.
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