Posts by Akilae

It's been a fair few months since I last got my Togiharu based off suggestions from the forum.  Since then I've been happily using/sharpening it while getting caught up with Real Life(tm).  A while ago I asked around...

I would throw the chicken into a large pot with shiitake mushrooms and garlic, add water and salt, and make chicken soup. Never gets boring.

Cheeks are wonderful. I like them lightly salted or coated in miso and grilled. Still trying to find a place that will sell me salmon cheeks. I hope the rest of the world never finds out about fish cheeks, otherwise prices will go...

Well, you didn't really define "Asian dishes"... but here's what I have in my own pantry: Soy sauce Red miso White miso Cooking sake Regular rice vinegar Black rice vinegar Rice wine Shacha sauce Szechuan peppercorns

Don't worry about the seasoning. Get out that brush and scrub away with hot water only, no soap! Keep on scrubbing until you don't see anymore bacon bits. Truth be told the Lodge pre-season is quite misleading. Everything sticks to...

I'm going to look around flea markets and goodwill stores for a few months before I really commit to a heavy blade that's more expensive than my main but will only see maybe 10% of the use :lol: Scarce as NYC is for good used...

The Togiharu gyutou is actually meant to be my main knife, in case that wasn't clear, so I'll keep it at 15 degrees. I'll probably look into getting something like a Wusthof wide for those lobster-splitting or fish-beheading days. ...

Thanks for the detailed suggestions! I ended up picking up a 210mm Togiharu Moly at Korin. Stood at the counter and went through all the possible cutting motions, and came to the conclusion 240mm is just too unwieldy for me. Somehow...

There's tapioca pearls, and then there are tapioca pearls. Not all are made equal. I suspect your local Asian supermarket carries tapioca pearls that are meant to be used in various sweet soups. The ones usually used in bubble tea...

I joined up because of the wealth of knowledge in the knives sub-forum. I'm very much a self/home-taught home cook who cooks by intuition and eyeballing, so everything is in "pinches" and "some amount" instead of...