That looks delicious

BDDVO, Did you put a spice rub on the lamb before searing in the butter?

Just kosher salt and pepper.

Sorry if this isn't the right thread for it. I have an 8 inch miyabi fusion chefs knife and it's fairly dull (and kinda has been since I bought it). I bought 1000/6000 grit Kings deluxe whetstone as well. I can't for the life of me get this thing sharp despite hours of watching YouTube videos on techniques for sharpening. And hours actually attempting to sharpen it.

Any suggestions on what I might be doing wrong? Is the grit too fine on my current stone? Is there a better option for noobs? I'd take it to get it professionally sharpened of there was anywhere less than 20 miles that would do it at this point but there aren't.

if its truly dull, start from the top and work down to a stone. probably pass on a generic sharpener cause the blade wouldnt be that shape. use a steel (correctly) maybe a few times extra before the stone. only thing i can think of is that the layered steel is stronger than you are expecting and normal pressure isnt doing as much.

wonder where in s fla you cant get it sharpened for 20 miles? walk into any good kitchen, give anyone holding a knife $20 and in 5 mins itll be good to go

I live outside of Pittsburgh now

well any grinding will just shorten the blade, but still work sorta, still need to refine it, which is what you should aim for overall

The edge pro apex is one of my favorite kitchen gadgets. Iirc you can get the full kit for about $200 and it’s fool proof.

WRT the stones, I had the same problem. I couldn’t get anything sharp. I think I started with 600 grit though and moved to 1000 and then 2000. Bought the edge pro and everyone in the neighborhood has sharp knives.

theirs say 220/400 grit for the first version, so 1k/6k is gonna be like a polish compared to that

never had problems with a steel then some water on a stone, rub, done. used to play irl fruit ninja with my santoku. could do a pineapple even

I sharpen my own knives but you should just get it “professionally” sharpened and get yourself a strop+stropping compound. (It basically serves as honing rod but much more forgiving.

Ideally go to a hipster shop that sells stupidly expensive Japanese knives but William Sonoma and surlatable both have competent knife sharpening services for cheap.

Keep the fusion away from anything hard (involving bones). It’s too thin and flexes.

I recommend chef’s choice Trizor XV or the chef choice electric sharpener. I use the trizor regularly for all my “beater” (think wusthof chef and some utility knives I use to break down chicken and Chinese caidaos) knives that don’t need to be razor sharp. The first two settings are very aggressive and you should only use them once every six months at most or to repair a chip. Honestly, unless you have a thing for YouTube worthy sharpness (I do), this machine will serve you fine. But with a miyabi, spend the 20 bucks to get it professionally sharpened then get a strop for brain dead maintenance. Its a joy to cut stuff with an excessively sharp knife.

I use the ken onion work sharp to sharpen all my knives and I'm really happy with it. I have $5 Thailand knives from a restaurant supply store that get screaming sharp, and retention is not a big deal when you can resharpen quickly at home.

Regarding cooking: made tomato raisins this weekend and they were really really good. Would definitely recommend making a big batch of these if you like tomatoes and throwing in salads, pastas, or as on a appetizer plate https://www.seriouseats.com/recipes/...-tomatoes.html

I really enjoy watching movies that exaggerate these dishes (where the bad guy always makes Buddha Jumps Over the Wall and the good guy uses a more unknown traditional dish), and the dish above is the main topic in Kungfu Chefs with Sammo Hung.



I also remember the shrimp dish with longjing tea mentioned, though of course it was also some cornball thing added where they cold steamed it over the tea slightly to give it essence and such

This recipe looks great but DAMN, peeling cherry tomatoes seems SO tedious

I never notice the flavor of tomato skin, I wonder if anything significant would be lost if the peeling was skipped.....

The process as written isn't that bad. Time consuming, but mindless. I used a double edge razor blade and it went pretty quick while watching some random youtube vids.

I think you need to remove the skin otherwise you get a lot less dehydration. The skin acts as a water boundary which is the same function in nature. Also the glaze doesn't penetrate at all if you leave the skin on. I think in this case it makes a lot more of a difference than say in a pasta sauce.

Tonight finished a sous vide pork shoulder w/ some spanish rice. Plating seriously needs work but tastes good:

Short rib fans,

Ok this was very easy and ****ing GREAT.

Marinated some short ribs in a mixture of a tablespoon or two each of gochujang, chili oil, chili garlic, honey, and soy sauce. And some chopped ginger. Tossed that in a bag overnight. Then wrapped in foil in an oven at 300 for 3 hours.



Also tossed in some sweet potatoes, saveur slow roasted style.



A little gochujang and honey glaze on the ribs plus a few minutes under the broiler to turn them from:


Into





AND OF COURSE, GREEN ONIONS!


Super delicious, amazingly tender and flavorful meat.

Less than ten minutes active prep work for this, so incredibly easy. And very cheap too!

My friend announced today she is writing a dumpling cookbook for 2020 release and including our pierogi. Same woman who wrote the Portland Monthly article. Pretty cool.

Is dumpling an actual category of food though? It just seems like a general dumping ground (or dumpling ground) for any flour based foods that English doesn't have a specific word for.

Slovaks think it's weird that Knedle, Pirohy and Halusky are all the same word in English.

Lektor,

I was about to explain what exactly dumplings are, then got into thinking about the difference between a baked dumpling and a mini pie and gave up.

looks great, feels like some toasted sesame seeds would the perfect final touch

Made Ree Drummond's Pineapple Upside Down Cake in mah skillet mmmm...

Salt Bae does cheese steak

Dudes knife skills are legit.

Complete tool though.

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and that sandwich doesn't even look good lol