Food & Drink thread

Some people just like sauce. 🤷🏻‍♂️
 
007 said:
Steak sauce big in States?

In Scotland they had fuckin “brown sauce” everywhere.

Canadians love our ketchup but not on steak lol.
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It’s pretty universally known as the type of shit you use when someone fucked up the steak, I think. A1 sauce sounds like the ‘brown sauce’. I never use that shit on steak because, well, I’m not a fucking degenerate… but it’s solid on things like hash browns, French fries, eggs, etc. on occasion if you want to mix it up.
 
If I use steak sauce, I just put a dab on the side but usually dont need it.
 
DonkeyKilla said:
Amazing with like a hangar steak but I’ll pass on more premium cuts. When I used to go to Japan a lot they had these amazing salts to dip your steak in.
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I need to know more about Japanese salt for steaks. I've seen recipes of 3 parts perilla seed to 1 part salt to 1 part powdered red chile but have no idea if that is what you have experienced.
 
Solve4X said:
I need to know more about Japanese salt for steaks. I've seen recipes of 3 parts perilla seed to 1 part salt to 1 part powdered red chile but have no idea if that is what you have experienced.
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I’m not sure exactly what they use over there but try maldon salt, flaky delicious salt to use in that way.
 
Solve4X said:
I need to know more about Japanese salt for steaks. I've seen recipes of 3 parts perilla seed to 1 part salt to 1 part powdered red chile but have no idea if that is what you have experienced.
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I never knew what the darker one was, apparently it's bamboo.
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I've been getting used to Chinese cleavers over the last couple of years. I started with a Chopper King brand just because I wanted to try the particular steel it was made from. It's a laminated construction meaning a harder core steel is sandwiched between a softer outer steel. Most Japanese kitchen knives are made this way it allows the blade to be heat treated to a higher hardness there by increasing edge retention while still remaining flexible and less brittle. The Samari swords were made this way.

There is a variety of Chinese cleaver types separated by weight of the blade (thickness) and size. The Chopper King is a nice cleaver, and it was a real bargain at $65. I have pretty much moved on from it though finding some vintage ones that suited me better. The steel in these older mono steel constructed cleavers require more frequent sharpening and there's no stainless steel to be had here. Geometry is king though for cutting performance and cleavers are nice with the extra knuckle clearance and ability to transfer food from the board to the pot.

Anyone else here appreciate good kitchen cutlery and have some favorite types?
 
Desert Rat said:
I've been getting used to Chinese cleavers over the last couple of years. I started with a Chopper King brand just because I wanted to try the particular steel it was made from. It's a laminated construction meaning a harder core steel is sandwiched between a softer outer steel. Most Japanese kitchen knives are made this way it allows the blade to be heat treated to a higher hardness there by increasing edge retention while still remaining flexible and less brittle. The Samari swords were made this way.

There is a variety of Chinese cleaver types separated by weight of the blade (thickness) and size. The Chopper King is a nice cleaver, and it was a real bargain at $65. I have pretty much moved on from it though finding some vintage ones that suited me better. The steel in these older mono steel constructed cleavers require more frequent sharpening and there's no stainless steel to be had here. Geometry is king though for cutting performance and cleavers are nice with the extra knuckle clearance and ability to transfer food from the board to the pot.

Anyone else here appreciate good kitchen cutlery and have some favorite types?
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I do almost everything with one knife, a Global 8" chef knife.
I have a bunch of Cutco knives, they are ok and dependable but not the level of the Global.
I'm probably going to invest in a really nice set at some point and move all my Cutco stuff to my Truckee house.
Global seems like the entry point cost wise for a true chef knife.
 
Desert Rat said:
I've been getting used to Chinese cleavers over the last couple of years. I started with a Chopper King brand just because I wanted to try the particular steel it was made from. It's a laminated construction meaning a harder core steel is sandwiched between a softer outer steel. Most Japanese kitchen knives are made this way it allows the blade to be heat treated to a higher hardness there by increasing edge retention while still remaining flexible and less brittle. The Samari swords were made this way.

There is a variety of Chinese cleaver types separated by weight of the blade (thickness) and size. The Chopper King is a nice cleaver, and it was a real bargain at $65. I have pretty much moved on from it though finding some vintage ones that suited me better. The steel in these older mono steel constructed cleavers require more frequent sharpening and there's no stainless steel to be had here. Geometry is king though for cutting performance and cleavers are nice with the extra knuckle clearance and ability to transfer food from the board to the pot.

Anyone else here appreciate good kitchen cutlery and have some favorite types?
Click to expand...

Most of my good knives are Wusthoffs. I also have a ceramic knife that has kept its edge for years now. I really want to get one of those high end, hand made Japanese knives but they're pretty pricey.

You don't need a lot of knives but I would definitely invest in several better knives. And keep those bitches sharp. Nothing worse than a dull blade.
 
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