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Not quite done yet but startin' to look good!:chef::cool:

Happy New Year! May '21 be better than '20!:rofl::lol:

When I got back from camping/backpacking trip to ID this was waiting for me! It's an infrared top broiler called the Caveman Grill. It has a pretty small cooking area, only about 65 square inches, about enough for a steak of almost any size or a couple of burgers. The real draw is that it...

I hope this doesn't violate any rules, but mods please feel free to delete it if it does. I just got an email from The Teaching Company today that's pretty amazing- they have their 24 lecture video course The Everyday Gourmet: Rediscovering the Lost Art of Cooking on sale for just $34.95...

WOOT! :rofl: After researching and taking notes for six months I finally pulled the trigger on a new vacuum sealer. And NOOOOOO, it ain't no foodsaver!:wink: As you all probably know I'm a chef by trade and an all-around kitchen geek. Clamp style sealers are very inexpensive and do a good...

Okay, a while back I found a place that offered 50 gram packages of some of the MG items normally sold in bulk to restaurants. One of the things they sold was ACTIVA RM. This is a mixture of caseine, tg and maltodextrin. The stuff is an enzyme that creates a covalent bond between protein...

After what seemed like forever, I finally got my new Nubatama yesterday! Mine is 240mm and the maker calls it a "Ryu-Ba", which I guess mainly means double beveled knife. This one is a bit of a mystery. I don't know the artist who made it nor will anyone reveal the slightest peep as to just...

I threw together a pretty mean seviche last night! The tomatoes at the store were crap so I cheated and used a can of diced toms with habanero peppers, that worked very nicely. The ingredients: 1 lb bay scallops 1 lb shrimp (I don't specify size- if they're large, cut them to about the size...

I'm sad to say that my dad passed away this morning. His health had been deteriorating the last couple years and the last one was especially bad. It appeared that maybe there was a crack in the clouds but on Monday he was admitted to the ER with a high fever. It appears that he may have...

A while ago I was talking to my buddy Tom at Jende Industries LLC about the beautiful granite basins he sells for sharpening and told him I'd love to get one for my Edge Pro. After a few calls discussing it I sent him a rough sketch made in paint. He said it looked doable. After tinkering...

Okay guys- thought I'd post a few pics of my growing collection of Japanese natural stones for the Edge Pro. Here goes! The works: Another one of all of 'me: Just Ken's: The Amakusa: The Binsui: The Igarashi (sorry, bumped the tripod): Continued in Pt 2...

I just wanted to post the way I like to make low carb pizza. I use Joseph's Lavash bread. Around here you can get it at Wal-Mart as well as a couple of grocery stores. I see you can also buy it online. It's really soft and tasty; it makes good wraps, too. IIRC it has about 7 or 8 grams of...

I finally managed to hold off the snarfing long enough to get out the camera! :rofl: Here's a couple pics of tonite's burger. It was prepared sous vide at 133 degrees F for three hours. I then dried it with a paper towel and gave it a quick sear with my Iwatani torch. It then went under the...

Okay, guys- here you go! Pics from my first meal out of the Sous Vide Supreme...a couple of nice sirloins!:chef: I set the SVS for 131 degrees F, a nice rarish medium-rare. I set the timer for about an hour and a half and walked away. Here's the package of steaks right out of the bath...

Well, my tax refund is supposed to be deposited on the 4th of Feb, and the minute I have it I will be ordering my Sous Vide Supreme kit. I've been drooling over this for almost a year, all the while studying everything I could. I can wait no more!:rofl: Soon the Power of Sous Vide will be...

I just noticed that this will be a landmark post: 1000 posts! Yeah, me!:rofl:

I just finished sharpening a couple for one of the new line cooks. The first was a chef's knife by Icel- I'll admit that's not a brand I've ever seen before. He got it at culinary school. It's pretty much the equivalent of a Forschner or Dexter, stamped, no distal taper. I started with a 500...

You guys may remember that I just picked up a 300mm sujihiki a week or so ago... Well, I just found out that ChefKnivesToGo.com is running a sale on all their Tojiro DP knives. Apparently Mark found out I still have a few dollars in my checking account, and he can't abide that! At any...

Okay, just checking to see if any of you are on Skype. If you don't know what that is it's a free download that lets you plug a headset into your PC and talk to anyone who also has Skype, anywhere on Earth, for free. Call/sound quality is superb- IME it's much better than a cellphone. You can...

Here's what I whipped up for dinner tonite. Sorry that my pics are a tad blurry, I don't have a tripod. It's basically just a 1/2 pork loin, trimmed up and seasoned with Montreal Seasoning. Then I wove a net from strips of bacon on top of a piece of tinfoil; this is so you can easily plunk...

Check out todays Woot deal- 24 Cedar wraps for grilling, for $13 shipped. That's quite a bit cheaper than I've seen 'em locally. But remember how Woot works- it's One Day, One Deal! Get 'em by midnite tomorrow or they're gone.

Well, it was only a matter of time! After carrying them in my work roll and keeping a couple boxes on hand at home I finally had to use one. I was cutting the top off of a box with the only dull knife I have in the house (cue irony), my Kershaw Leek folder. It's a recurve that's got...

Okay, one came yesterday and the other today, but I just got a chance to try them out. The first was an impulse buy, a 270mm Hiromoto AS. I've been wanting one and a fellow at another forum was selling it for a price I couldn't refuse. I'll take a pic of my own knife when I get a chance, but...

Okay, here's some more lovely EP Stone Porn! <ro> Just got these in from "Santa Ken" today. L-R: 150 Ohmura, 2000 Naniwa Green Brick. Next group: 3/4 width Shapton Pros- 120, 320, 1k. Back: Choceras, 3k & 5k (extra thick). The Green Brick & Ohmura is a combo I wanna try. I've heard that...