Let me assure you, I am not a salesman by any meaning, Im an honest cook, and so if something stinks, I aint say its flowers...
Not here to promote myself, advertise anything beyond eating healthy awesome food and using good knives to prepare that ;)
Just want to share some pictures of the food I am preparing[my ideas, execution]. I am hungry for discussing food and flavours, combining, mixing, improving so have your say!
Best cookbook ever? Nico Ladenis' My Gastronomy, even after reading through Modernist Cuisine and Ma Gastronomie by Ferdinand Point...
I am also baking my own bread, for like last two years Ive bought shop made bread maybe twice?
Have a waterbath at home, some magic powders, I like to have fun with things but dont be fooled Im happiest with simple yet delicious soup and a piece of bread with loads of butter.
Lets start with some knives maybe. Ive spent some big money on them, but bought none just to look at them.
What left of what Ive had is
240 Kato chefs knife
210 Itinomonn chefs knife
270 Masamoto KS slicer
300 Shigefusa yanagiba
225 Masamoto KS mioroshi deba
210 Yoshihiro deba
180 Ichimonji deba
70 Misono parer
And let me tell you up straight, I hate people who break fish down with bread knife. I hate cooks, doesn’t matter how established/experienced, who are working with dull knives, that way destroying the produce rather than showing it respect needed.
Then because it is a fresh start, I want to take a second to explain how my interest for food was born. Its through my mother, who could make a fabulous dinner out of nothing and have amazing heart for the garden of hers.
This is why I dont like where the modern take on gastronomy is heading...Everyone is sooo full of the work Organic & seasonal.
So much so that where I live in the summer you get served pickles... Now, Its not a big thing, but to me, pickles are a produce from summer, which is conserved to be used in the wintertime.
I was there for a visit in the summer.
Aspic made with pork belly and summer veg and pâté of pork collar with chicken livers and sage. Bread was made with linseed and sunflowerseed.