Food Thread

[Reach]

I like Shun knives from Japan, so far just got a Santoku and a little paring knife. I have a friend that’s a chef who really likes Global. Very pretty design, how it kinda flows from handle to blade, seamlessly.

Nice. I’ve heard of Shun knives, and I used one once, a chef friend of mine has one of their chef’s knives; I think it’s a sushi knife of some sort, it’s a single edge blade so it was a little odd to use, but it seemed like very nice steel.

The Global design is very clean, and they sand-fill the handles to make the point of balance where they want it. It leads to a knife with a better balance than anything I’ve seen before. My only complaint is their paring knife and it utility; the handles on those are too thin for my liking.

 

[JD3000]

Marinated pork loin chops and seasoned veggies and boomers for fajita night


Thighs and legs with a teriyaki, sweet chili sauce, and more garlic, baby bellas stuffed with crab and smoked gouda, fresh broccoli

 

[JD3000]

Someone here has to try to compete with @VenasNursery! Delmonico steaks and sea scallops on the grill, steamed lobster, shrimp sautéed in fresh garlic and butter, and broccoli, because I have to at least pretend there was something healthy in this dinner. And a nice glass of fresh brewed southern style sweet tea.

Looks great, try a deeper sear on the scallops next time

 

[Reach]

Looks great, try a deeper sear on the scallops next time

That was my intention, but my charcoal had burned down more than I realized, so it didn’t work out. I had a guest over and was somewhat distracted from my cooking, so I let the grill burn down too long before I started cooking.

 

[GregManning]

Someone here has to try to compete with @VenasNursery! Delmonico steaks and sea scallops on the grill, steamed lobster, shrimp sautéed in fresh garlic and butter, and broccoli, because I have to at least pretend there was something healthy in this dinner. And a nice glass of fresh brewed southern style sweet tea.

. . . . also, very nice food presentation ! ! !
Is that how you actually serve ? I also do try to make good presentations.

I actually don't care for Global; they're handsome but $ and too slippery in my hand. I've actually sent some back after trying them.
I have accumulated more than 50 kitchen knives over many years; I do have a Global vegetable clever because it has a very thin blade.

 

[Reach]

. . . . also, very nice food presentation ! ! !
Is that how you actually serve ? I also do try to make good presentations.

I actually don't care for Global; they're handsome but $ and too slippery in my hand. I've actually sent some back after trying them.
I have accumulated more than 50 kitchen knives over many years; I do have a Global vegetable clever because it has a very thin blade.

Depends on whether I am cooking for me, or guests, for me - no, I just drop it on a plate. For guests, yes, I try to provide a decent presentation.

Knives are very much a personal preference. I don’t mind the cost, I’m willing to pay for quality. I do like the handles, which is a big part of why I buy them. If I didn’t like the handles, I would definitely not be collecting them!

 

[GregManning]

Depends on whether I am cooking for me, or guests, for me - no, I just drop it on a plate. For guests, yes, I try to provide a decent presentation.

Knives are very much a personal preference. I don’t mind the cost, I’m willing to pay for quality. I do like the handles, which is a big part of why I buy them. If I didn’t like the handles, I would definitely not be collecting them!

I agree on the knife preference issue. That's why I have so many. I eventually find one that I like better; so the "old" one stays in the knife block, and the new / "better" one stays close-to, or on the cutting board.
Year's ago, I had an Amish woodworker make a solid cherry knife block that holds > 50 knives. I do haul out the old ones occasionally, for special tasks.

Before I retired, I used to travel a LOT.
So . . . . I have a significant collection of suitcases ! Always looking for the better, more organized, easier to move/carry, etc.

 

[GregManning]

Smoked Pork Butt - early experiments ............

Pork Butt – ½ roast – shoulder blade – 4.3 lb
Salt + pepper
10.5 hr of lump charcoal w/ Apple chunks & water tray
Final Temp internal = 190° F; Wt = 2.75 lb (2/3 of original wt)
Pic’s:
1. Roast
2. Deboned
3. Small slices

 

[VenasNursery]

Looks great

 

[JD3000]

Pork loin chops marinated then grilled to rare, sliced thin and finished to medium in the stir fried veggies. Sweet chili, soy, garlic, ginger, and sesame oil in the sauce

 

[Reach]

Smoked Pork Butt - early experiments ............

Pork Butt – ½ roast – shoulder blade – 4.3 lb
Salt + pepper
10.5 hr of lump charcoal w/ Apple chunks & water tray
Final Temp internal = 190° F; Wt = 2.75 lb (2/3 of original wt)
Pic’s:
1. Roast
2. Deboned
3. Small slices
View attachment 70452
View attachment 70453
View attachment 70454

Wow does that look good! I’ve been wanting to do that all summer but I haven’t gotten around to it yet. Now you’re really making me want to smoke some pork! And I might have just the excuse too, my parents just had their pigs butchered this week, so they have a mountain of fresh pork waiting to be eaten.

 

[GregManning]

Grilled - Smoked Pork & Cheddar Sandwich

Smoked pork butt - (see above post # 809)
Sharp cheddar
Napa cabbage leaf w/ Mayo – (replaces traditional coleslaw in pork sandwich & keeps toast crispy)
Homemade sour-dough bread
Grilled in butter w/ weight on top

 

[VenasNursery]

Grilled - Smoked Pork & Cheddar Sandwich

Smoked pork butt - (see above post # 809)
Sharp cheddar
Napa cabbage leaf w/ Mayo – (replaces traditional coleslaw in pork sandwich & keeps toast crispy)
Homemade sour-dough bread
Grilled in butter w/ weight on top
View attachment 70514
View attachment 70515
View attachment 70517
View attachment 70518

6:11 a.m and I’m thinking about dinner already!!!
Thank you sir lol
My daughter had a soccer game today so Pirmanti Bros today for dinner

 

[GregManning]

Never had one, but heard Pirmanti Bros is very good.

 

[VenasNursery]

Never had one, but heard Pirmanti Bros is very good.

You’ve heard correctly so so good
But home made is always better

 

[GregManning]

Smoked Pork Butt, Sauerkraut & Fried Potatoes (yes, another butt ! )

Smoked Pork Butt – 4.5 lb; 8 hrs; Internal Temp = 205°F; Apple wood; Water tray - bone pulled
Sauerkraut – pan fried to “toast” in bacon fat after removing liquid w/ “salad spinner”
Potatoes – deep fried in peanut oil at 325°
Stubb’s Smokey Mesquite – BQ Sauce – for dipping

 

[VenasNursery]

Smoked Pork Butt, Sauerkraut & Fried Potatoes (yes, another butt ! )

Smoked Pork Butt – 4.5 lb; 8 hrs; Internal Temp = 205°F; Apple wood; Water tray - bone pulled
Sauerkraut – pan fried to “toast” in bacon fat after removing liquid w/ “salad spinner”
Potatoes – deep fried in peanut oil at 325°
Stubb’s Smokey Mesquite – BQ Sauce – for dipping
View attachment 70603
View attachment 70604
View attachment 70605

Dang!!!!
Looks great!

 

[Reach]

Smoked Pork Butt, Sauerkraut & Fried Potatoes (yes, another butt ! )

Smoked Pork Butt – 4.5 lb; 8 hrs; Internal Temp = 205°F; Apple wood; Water tray - bone pulled
Sauerkraut – pan fried to “toast” in bacon fat after removing liquid w/ “salad spinner”
Potatoes – deep fried in peanut oil at 325°
Stubb’s Smokey Mesquite – BQ Sauce – for dipping
View attachment 70603
View attachment 70604
View attachment 70605

That looks great! I’ve never seen “toasted” sauerkraut like that though, it sounds rather different. Might be good though, bacon makes most things better.

 

[GregManning]

I've not seen "toasted" kraut before either. It is pretty tasty, especially w/ the hint of bacon flavor.
I just like to experiment . . . . . .

The closest thing might have been when my grandmother would make roasted duck w/ kraut stuffed inside & around.
(~60 years ago !)
The roasting would toast bits of the kraut, flavored by duck fat ! ! !

 

[VenasNursery]

I've not seen "toasted" kraut before either. It is pretty tasty, especially w/ the hint of bacon flavor.
I just like to experiment . . . . . .

The closest thing might have been when my grandmother would make roasted duck w/ kraut stuffed inside & around.
The roasting would toast bits of the kraut, flavored by duck fat ! ! !

So is toasted kraut similar to onion straws?