Shi****o!!!

**** that walleye looks good.

I gotta get out to MN soon

Perhaps others may agree, but I think you're missing some scallion on that rice!

Amoeba: yeah, looks disgusting on the plate, would send back immediately at restaurant and demand they remake it in bowls. And at least three dishes could use green onions! Are the berries chocolate dipped or something else?

Regular cooks: opposite of amoeba cooking. Onions, tomato, eggs, avocado, sour cream. Tx - the tortillas are nice and browned on the other side!

Berries look like half-peeled lychees to me

Potato,

Ah, yes. Nice.

Ice cream cake:

Brownie base
Vanilla ice cream
Crumbled chocolate cookie layer
Strawberry ice cream
Whipped cream frosting
Fudge sauce




Homemade, but not by me...

El D, did you make 2 different salsas for your tacos? Looks good.

Ice cream cake is elite. Very nice piping bag job. I did not know the masked man made appearances at 7 year old's birthday parties.

Shun knives are fantastic because they have a very narrow blade angle and a steel composition than can keep it sharp. unfortunately that angle may result in chipping or breaking in the larger knives if used aggressively. if you won't be using the knife to cut bones or other harder things then you are likely safe buying a larger knife. if you are aggressive with your cutting then you're safest bet is to buy one of the smaller knives.

summary: i highly recommend owning a Shun knife that works for your cutting style

source: i know someone that sells knives for kershaw/shun/kai and i own more than a couple

Amoeba,

Well, I poured two different sauces!

Humboldt hot sauce
http://www.humboldthotsauce.com/Humb...s-1-bottle.htm

Palo Alto firefighters habanero sauce
https://paloaltofirefighters.com/index.html

Cool, thanks for the tips! I think I'm going to go to the store and try them on to see which one feels best.

What do you mean when you say "if you're aggressive with your cutting"? I'm not a very fast cutter, but not sure that's what you mean.

Diablo,

Perhaps you can mix your love of green onion on those tortillas with the classic ginger scallion sauce that goes with most chinese BBQ.



Basic recipe here http://momofukufor2.com/2010/01/gree...l-and-noodles/ , but the amount of shallot/green onion/ginger/salt is tweaked to preference. I like mine with a lot of oil and shallot.

I'm sure you've had it before but I've recently started using it on non asian dishes and it works pretty great on things like tacos. I've always associated it with chicken rice dishes but glad I tried it on other things.

Thats a great suggestion, xlv. I also tend to associate scallion ginger oil with boiled chicken dishes and still prefer lu shui 卤水 for bbq.

Although one use you forgot about is scallion ginger paste on shellfish with some bean thread noodles. Its fantastic with steamed live scallop, clams, shrimp, lobster, crab.

The talk of scallion oil and the earlier discussion on black garlic oil reminds me of this favorite childhood dish.

It really is the simplest noodle dish around and cuts to the heart of what makes dishes such as yakisoba and lo mein tasty.

You cant substitute anything and make sure the dark soy is Chinese. Also browning on scallions is ok.
https://redhousespice.com/spring-onion-oil-noodles/

For sure! Steamed seafood in general with ginger scallion and hot (temperature, not spicy) oil drizzled is almost always good.

Lu shui is something I've never done myself, but is something my dad occasionally makes with duck wings, hard boiled eggs, gizzard, etc. I'm sure that doesn't sound that appealing to a lot of people lol.

It's a huge pot of sauce and I always get a container of it and just reduce it with random meats and vegetables when I'm too lazy to cook anything. It's blasphemy to him, but I think a lot of traditionally thin sauces and stews benefit a lot from reduction and thickening though it may just be a personal preference/what I want at the moment.

Browning on scallion and some vegetables is amazing. My guilty pleasure is ordering lo mein from the local chinese american spot and refrying it with way way more browned scallion, napa cabbage, and hot oil (spicy wise this time). Then some fresh scallion at the end of course .

Not as good as https://thewoksoflife.com/2013/12/ca...fried-noodles/ , but it'll do.

Turns that 1500 calorie guiltiness into a 1600 calorie dish that lasts 2-3 meals.

X, amoeba:

Thank you! Yes, I’ve had that and love it, but never made it. Seems simple enough, and I actually just got a bunch of ginger with my produce box, so great timing. I’m also gonna try out making some sweet pickled ginger. I really love that stuff.

amoeba, please reserve me four seats to your supper club.

El D, homemade ice cream cake is one of our favorites. Never tried the brownie base variant, but that looks and sounds amazing. One thing I like to do is some additional cookie crumble around the sides.

Has anyone ever built a tandoor? Seems like it would be a badass thing to have in your backyard

lychee season has been brutally short in Florida because of the hurricanes. ready to murder like 25lbs.

yeah, by 'aggressive' i'm not referring to speed, more about the hardness of what you're trying to cut. as mentioned above the Shun knives shouldn't be used to cut through chicken bones or similar things...the angle is too acute and prone to chipping. you're better off going to a local asian store to find an inexpensive cleaver for that work. be careful thinking a Shun cleaver is up to the same task because it's called a cleaver and has a similar shape...those are typically meant for vegetables, not bones.

another consideration with Shun knives is how you finish the cut. if i'm not concentrating on what i'm doing i'm prone to dragging the knife a little bit sideways as it hits the board when i finish the cut. i'm positive this is a habit developed from years of overcompensating while using ****ty knives that can't hold an edge, but it's still a thing. knives with a thin edge, like the 16* Shun, don't handle this type of motion as well as thicker knives like a 22* Wusthof (which i also have).

Shun recommends weekly honing to extend the time between sharpening and they also offers free sharpening if you send your knives to their factory in Tualatin, but that is obviously a bit of an inconvenience if you don't live near their factory like i do.

there are many reviews online that complain about Shun knives not holding an edge and needing to be sharpened. this is likely because folks aren't regularly honing their knives. if you don't think you'll have the discipline to maintain a Shun knife (and i totally get why you wouldn't), then a thicker German knife like a Wusthof may be better for you.

This is a pretty good explanation of knives and the differences between steels, shapes, edges, japanese vs german etc

Great video. I’ve got hardcore nerd out tendencies and expensive nerdy knives appeal to me on so many levels. I’ve managed to keep myself in check, but it’s that kind of video that could send me over the edge.

Yimyammer, I believe you were asking for eggplant recipes a while ago. I found this video pretty helpful.

I like that the guy is a professional. He obviously has his own preferences, but I found him to still come across unbiased and really highlight the benefits of each type of knife.

Also, not sure if this looks tasty to anyone ITT but was delicious:



Thanks upthread for the scallion/ginger/garlic oil, and some inspiration from serious eats recent post on asparagus alla milanese variations

JL: that looks delicious to me.

Cookie lovers: in lieu of actual cooking, I made more cookies from box mix... Milk Bar confetti cookies.

Yum!