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Posts by ChrisBelgium

@ordo; it will be interesting to hear your opinion on this very popular King stone and even more relative to the stones you normally use. One can't get enough valuable first-hand experience. I too own a 1000/6000 King, maybe the larger size. Mine doesn't have that black plastic thing in the middle which does appear also in another smaller King I have, also a combo, a 800/200.   I use this diamond "flattener"... from the DIY store. They sell those as knife-sharpeners and...
Lentils & sausage   Lentils and aromats were cooked seperately. Lentils had +/- 40 minutes boiling in slightly salted water with a bay leaf. In another sauteuse I slowly cooked in olive oil; red onion, celery, carrot and slices of light-smoked bacon, thyme and caraway seeds, freshened up with some homemade elderflower vinegar. When the veggies are done, add the cooked lentils and let flavors merge gently on low fire. Serve with panfried sausage and a slice of crispy...
I'm an European, but I do know these guys from the US and Canada would be amongst your best choice;   http://www.tsourkanknives.com/ http://www.harnerknives.com/ http://www.rodrigueknives.com     There's really no end to what you can have made. In Europe, more exactly east-Europe, there's dozens of artisan knife makers. Something totally over the top showpieces like this are made by; http://www.arpadbojtos.sk/knives.html     Maybe these east-Europeans make...
Great idea to serve tongue with polenta! Thanks for that lovely suggestion, ordo!
As already said, yes indeed. However, I keep fond blanc more for making sauces that go with chicken and other poultry, pork and... fish (I hate stinky fish fond). This chicken stock goes well with all these meats and fish. When making soups or in other boiling water like to make rice, I will rather use a (chunk of) bouillon cube or a bit of bouillon paste in the cooking water. Do whatever inspires you and experiment!
 When you have a design in mind, don't be surprised there's already a lookalike on the internet. But don't let it stop you from trying to design your own knife, practical or ornamental. Knife makers will accept your sketch to make the knife of your dreams.However, indeed, designing kitchen objects is often working your way around limitations, like the given fact that some kitchen knives need to have a specific curve to their cutting edge etc. Look what a beauty I found on...
Breathtaking performance... Quedate, translation of the Rihanna song, by the very lovely Spanish Ruth Lorenzo. What a discovery!  
Nice work, Carmelo! Very... Indonesian if you ask me. Have a sniff around here; http://www.indonesianknives.com/
 You just posted this while I was still writing the next post, ordo. Your post made me remember another addition.A variation on Madeira sauce is to leave the tomato paste out and add some finely cut sour (not sweet/sour) gurkins in the sauce, which added a delicious acidity to the sauce like capers do. The same addition of gurkins was also done when using the classic Madeira sauce as I described in my previous post. I'm not exactly sure, but I think they called it "turtle...
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