Posts by oregoncurtis

Hey all,   I've got a craving for the generic Japanese cucumber pickles you typically see at restaurants in Japan (at least in the Tokyo/Yokohama area that I lived in during study abroad). I'm looking for a good recipe, and...

Great recipe BDL. Made it last night, had to change a few things though. Left out the orange, and had to use some different varieties of chiles, but it still came out great. One thing though is that the pork was done after around 1:45...

Anyone have any other tips or recipes? I found this: http://norecipes.com/blog/2010/11/30/homemade-ramen-noodle-recipe/   But the dough is extremely stiff. I don't have a pasta roller and I don't know how I'm going to roll...

BDL,   You seemed to have made it easier after a first read of your post, but now I'm having trouble again!   First, I like the idea of the Masamoto, but the handle problems have me worried. Second, the Misono...

I think I have the materials on hand to put together a decent sharpening workspace so I'll probably forgo the stone holders etc. right now. I've been browsing around looking at knives and stones and have found a few options. Even so,...

Thanks Wagstaff. After reading the link I definitely want a French profile and after looking at various gyuto's I feel the profile would suit me better. Now let me answer a few of your questions:   -I have a edge grain boos...

I know I know threads like this are posted practically every hour, but after reading through threads and lurking for a while I still feel like I need input.   I plan to buy a serious chef's knife and at least one good...