I want one really really good knife(for work/daily use) willing to spend up to 250€
recommendations? "kai europe" any good?

Not sure about kai europe.

Misono UX10:
http://www.chefknivestogo.com/mi.html

Masamoto VG:
http://www.chefknivestogo.com/masamoto-chef-knife.html

Masakage Shimo :
http://www.chefknivestogo.com/mashgy24.html

3 good options in my opinion and are relatively low maintenance, considering their performance levels.

Also, I just ordered Kenjis book...and now I wait

probably looks a bit closer to rare, huh? don't know if it's a thing, but i thought why not try. i made a reuben from some beautiful corned beef once, but if i tried to burn the edges a bit, it got pretty tough to eat and sort of had a well-done taste. so i decided to make my own, try to lose as little fat as possible, and have it remind me of a steak as much as possible. it was delicious. i'd recommend you try.

(Vous trouverez la version française de ce courriel au bas de la page.)

Hello from Amazon.ca.

We now have delivery date(s) for the order you placed on September 15, 2015 (Order# 701-9707582-0288215). We've listed the item(s) listed below with the expected delivery date(s):

* Lopez-Alt, J. Kenji "The Food Lab: Better Home Cooking Through Science"
* * Estimated arrival date: October 23, 2015 - October 30, 2015

The book arrived at my house yesterday. Out of town for a few days,
can't wait to get back!

that knife kickstarter is live:

https://www.kickstarter.com/projects...sen-cook-sharp

full review: http://www.seriouseats.com/2015/09/b...nt-review.html

We now have delivery date(s) for the order you placed on June 10, 2015 (Order# 702-2245612-2729833). We've listed the item(s) listed below with the expected delivery date(s):

Lopez-Alt, J. Kenji "The Food Lab: Better Home Cooking Through Science"
Estimated arrival date: October 23, 2015 - October 29, 2015

If I had known, I would have ordered through .com and picked it up in Blaine.

I got Oct 22 to Oct 26 as delivery dates. I just ordered yesterday

I'm making the smokerless brisket this weekend. Quick question though. I'm injecting the brine instead of steeping the meat in it, do i just keep the ratios the same?

Yeah. 24 hours is fine for the brine too. Tbh I'm going to try it without brine next time to see how big a difference there is.

Looks interesting.

Anyone want to start a 'Let's talk about kitchen knives' thread, if there isn't one already - there could be a lot to discuss on that topic alone imo.

i feel like collectively we wouldn't have that much to say on the topic and you'd be better off just keeping the discussion in here and checking out dedicated knife forums. here's a starting off point: http://www.seriouseats.com/2014/03/t...my-knives.html

i know all of my posts have been about kenji lately, so forgive another. here's an AMA from today in /r/askculinary:

https://www.reddit.com/r/AskCulinary..._the_food_lab/

couple of interesting things:

- he does not make a cent for anova sales or for the misen kickstarter knife
- he seems to really hate the pricing that was settled on for those videos

Nice. I'll check those out.

My go to for everything knife related (after a bit of research) has been the 'chef knives to go' forum; coupled with their selling platform, it's been really great for me. (I got referred to it by a couple of local chefs from the Toronto area and have been very impressed by it)

But yea, anything Kenji/serious eats related must be awesome. Thanks.

BTW, I caved and ordered a Misono UX10 earlier today - - I couldn't resist. I'll post a brief review and pics when I receive it.

Shark,

There's a kitchen equipment thread that I think Clark started.

What temperature do you cook your Everything Else?

About 350

Yea, you're right. I totally forgot about that one.

was close to going for that as well but with import from japan(or us) and all that and browsing trough knife forums decided to go for SCHANZ Lucidus instead.
also read a lot of good things about the spyderco sharpmaker, anyone itt using it by any chance?

I don't really cook, so I'm sure this will make the real cooks/chefs in here cry a little. I wanted to make "arroz con pollo," but needed some low-carb substitute to the rice in order to convince my boyfriend to eat it. I had heard of people using cauliflower so decided to give it a shot. Apparently cauliflower can mimic the feel and look of rice, but certainly not the flavor. I looked at a few recipes online and basically combined them in my head to get an idea of what to do.

Here's the before picture:


1) I took the skin off the chicken drumsticks. I did not buy it with skin on purpose and did not realize how hard it would be to take that stuff off. Never making that mistake again.

2) I diced a full bulb of garlic.

3) Marinated the chicken in some olive oil, salt, and the garlic for a couple of hours.

4) Got a large pot on the stove. Put the chicken and marinade in the pot with a little more oil and turned up the heat. I left the chicken to brown for about 4 minutes, then flipped it for another 4 minutes. The chicken was then taken out and put on a plate.

5) Diced the tomatoes and put them into the large pot. Made sure to include all the tomato juice I could. Cooked this for about 5 minutes. At some point (I forget when), I added, salt, pepper, cumin, oregano, and paprika.

6) Then, I added the cauliflower. This was my first time even touching cauliflower. I took a bite of it raw and it was disgusting. It was also a lot of work to chop up finely enough to be the size of rice. I don't have any blender or food processor or what not, so just used a knife and my own hands. Anyway, once in the pot, I added some water -- I read not to add much as the cauliflower won't absorb it like real rice.

7) After 5 minutes, I added frozen peas and carrots and mixed it all in.

8) After about 5 minutes, I put the chicken back in and got them nearer to the bottom of the pot. Turned the heat to the lower end of medium and kept it going uncovered for about 20 minutes.

9) Put it all in the only bowl I had that was big enough and added parsley. The result:



The chicken was rather amazing. I really liked how it came out. The rest tasted like cauliflower, which I still didn't like. My boyfriend added some red curry powder (the only thing spicy we had in the spice rack) and more salt and it covered up the bad cauliflower taste perfectly. The whole thing was actually pretty good now. I think using a different spice than red curry powder would have fit better, but I'm not quite sure what.

I also learned that when I added water in step 6, it's really not the same as adding chicken stock like I read I was supposed to do in a few recipes online. I didn't think it would make much difference, but now I know just how wrong I was.

Finally, I should have added some pepper and onion in with the tomatoes when they first went into the pot. But I don't like pepper or onion, so I was planning on just making them on the side so others could add them in. But we never got around to that. I think that for people who like pepper and onion, they would have made a good addition.

Tune in next week after I try to make "pasta" from zucchini this weekend!

Love recipes with veg for carb substitute and cauliflower. I do it often instead of potatoes.

Cauliflower is so good!

I made the pressure cooker corn soup yesterday and it was absolutely incredible. Very easily could be a meal or a side or even a dessert. Really tasty at all temps too

Netflix Original - Chef's Table:

It's a pretty good serious; some episodes better than others, but episode #6 featuring Magnus Nilson has some of the best segments. Probably not the best overall episode, but portions of the episode really resonated with me.

Can someone link this thread for me; on my phone atm and can't access it/find it via phone.

Just received my Misono today!