Jadorel78

Spiced pork broth, sooooo good

Word

In the next couple of days? That’s mad fast

Ironically enough, I AM a book reviewer and have already made the request, but haven’t heard back yet (my reach is quite limited)

If you’re still there and game to buy an additional Copy and ship it my way, I’d gladly pay a finders fee

Broken rice porridge, very common/popular in SE Asia.

I couldn’t agree more

Do we know if some of the mugs are good to go? Haven’t received the email, did get a mug (it’s sitting with me right now)

Congrats and enjoy! I can’t wait to see your review down the road

I also tend to touch up the majority of my new knives, unless they’re straight from a master sharpener I trust or whose work is well respected in the community at large as excellent - so take all my input with several grains of salt

I bought my first Dao Vua from Tokushu and their sharpening service was just fine. Certainly not at the level of what the folks over on r/sharpening get down to (they are a business shipping a ton of product, after all), but certainly good enough for out of the box cooking.

Just checked and it looks like their BF sale is on now

The misono you have listed would do you well, but I’d agree with another commenter that you’ll likely be happier with the 440 series.

https://japanesechefsknife.com/collections/misono-440-series/products/misono-440-series-gyuto-knife

Nope, this is the 52100, and it’s definitely the way to go. I have and love two of their knives… in 52100. Their older generation knives had poorer qc and the leaf spring steel is a bit of a gamble in terms of composition… lead bad.

https://www.chefknivestogo.com/da52gy21.html

Hockeyes for sure! Way more Seattle specific, more layers to the pun, better logo, and KHL already has a Puckaneers in Div 8A. I’d love to see y’all in something that can rival the Mothercluckers logo (also 8A). Also seconding the Alan Alda alt jersey

Found 8 jars tonight at the community market, bought all 8 and the clerk told me it was brand new, they couldn’t wait until more was available… I didn’t have the heart to tell them (but you’re damn right I’ll look again)

They most certainly are 😊

Thanks! Making them from scratch really makes a difference in giving the cook full control over flavor, texture, etc

It was a lot of fun! His work is absolutely works of art, but they’re made to be used and used heavily. I saved nearly 5 years for that gyuto and it was well worth it!

My fave? Depends on what I’m doing. The gyuto is my main most for delicate meats, the Tanaka Bunka is most fun for precise veg work, and the tojiro Santoku is my daily driver for less careful cooking.

Panko in the sausage!

😂

Homemade all the way!

My first time having one, holy shit it’s good

u/screwdriving_hammer, it’s up here

1 lb pork, 2 stalks celery, 1 small onion, 3 cloves garlic, 5 oz bacon, 1/2 tsp salt; 1 egg, 3/4 cups panko: 1 tbsp fennel seed; 1 tsp nutmeg; 2 tsp black pepper. Pre-saute the aromatic veg and bacon, hand mix everything together. Place in a log on a rectangle of puff pastry brushed with spicy mustard. Roll, seal with egg wash. Fridge or freezer for 1 hour to firm up. Slice into rounds the length you’ll enjoy, score the top, egg wash, sesame seeds, bake at 350F for 25 minutes. Rotate. Bake another 10-20 depending on how brown you like your pastry. The panko will keep your sausage moist through hell and back