pwdrdayz Posted August 3, 2011 Author Share Posted August 3, 2011 mmm bacon.... whats inside? Hot italian sausage w/ chopped garlic, onion, bell pepper, jalapeno & goat cheese. Link to comment Share on other sites More sharing options...
jayway Posted August 3, 2011 Share Posted August 3, 2011 mmmm that would be good on a sandwich with toasted sliced sourdough. Looks damn tastey but heart stopping! Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 7, 2011 Author Share Posted August 7, 2011 mmmm that would be good on a sandwich with toasted sliced sourdough. Looks damn tastey but heart stopping! Tried that too. It was pretty awesome. Link to comment Share on other sites More sharing options...
leephan79 Posted August 8, 2011 Share Posted August 8, 2011 pwdrdayz, do you ever work with live seafood? Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 8, 2011 Author Share Posted August 8, 2011 pwdrdayz, do you ever work with live seafood? Love me some oysters! Went crabbing a couple weeks ago. On a couple of occasions have had trout and salmon on the grill within an hour or two of catching. Link to comment Share on other sites More sharing options...
jayway Posted August 15, 2011 Share Posted August 15, 2011 Need more food porn people! I'll play but don't hate, I'm no chef... Grilled wahoo in a tomato sauce with grilled veggies over angel hair. Link to comment Share on other sites More sharing options...
leephan79 Posted August 15, 2011 Share Posted August 15, 2011 Need more food porn people! I'll play but don't hate, I'm no chef... Grilled wahoo in a tomato sauce with grilled veggies over angel hair. I like the plate that you used and the french style presentation. Good color choices and i like the extra touch of the garnish.. good work! Link to comment Share on other sites More sharing options...
dwolson2 Posted August 15, 2011 Share Posted August 15, 2011 what he said^ Link to comment Share on other sites More sharing options...
WhiskeyTango Posted September 7, 2011 Share Posted September 7, 2011 Made my first bacon bomb yesterday. http://i1080.photobucket.com/albums/j328/davidkbeck/baconbomb3.jpg http://i1080.photobucket.com/albums/j328/davidkbeck/baconbomb2.jpg http://i1080.photobucket.com/albums/j328/davidkbeck/baconbomb1.jpg http://i1080.photobucket.com/albums/j328/davidkbeck/baconbomb4.jpg Details on this? Recipe and cooking instructions? You guys see this knife in my hand? It is a Shun sushi knife ($150). 32 layers of folded steel. Extremely sharp, this is your modern knife. See the knives behind it? Those are Japanese single edge yanagi blades... twice as sharp and requires skilled hands on the whetstone. $600 each. Anyone know where to get a knife sharpened? or how to find a place? Link to comment Share on other sites More sharing options...
Penguin Posted September 8, 2011 Share Posted September 8, 2011 You guys see this knife in my hand? It is a Shun sushi knife ($150). 32 layers of folded steel. Extremely sharp, this is your modern knife. See the knives behind it? Those are Japanese single edge yanagi blades... twice as sharp and requires skilled hands on the whetstone. $600 each. http://i416.photobucket.com/albums/pp243/Leephan79/IMG_4509.jpg Nice blade, I have a Shun Classic 7" Santoku that I really enjoy. Link to comment Share on other sites More sharing options...
Penguin Posted September 8, 2011 Share Posted September 8, 2011 Anyone know where to get a knife sharpened? or how to find a place? Sharpen your own knives! It is not rocket science, it just takes patience and the right tools. At the very least you can keep a regular good edge on a knife with a Spyderco Sharpmaker, as long as you don't nick the edge or get it majorly dull this kit will keep your knives sharp. Plus a monkey could use it, seriously it is really really easy to use. For my Shun I use the 30 degree angle position for a finer edge. http://spyderco.com/catalog/details.php?product=77 If you have managed to screw up the edge to the point a fine ceramic sharpener will no longer work then reestablish a bevel with a good medium/coarse Arkansas stone, or Japanese water stone. Then finish up the the Spyderco set. Link to comment Share on other sites More sharing options...
WhiskeyTango Posted September 8, 2011 Share Posted September 8, 2011 Sharpen your own knives! It is not rocket science, it just takes patience and the right tools. At the very least you can keep a regular good edge on a knife with a Spyderco Sharpmaker, as long as you don't nick the edge or get it majorly dull this kit will keep your knives sharp. Plus a monkey could use it, seriously it is really really easy to use. For my Shun I use the 30 degree angle position for a finer edge. http://spyderco.com/catalog/details.php?product=77 If you have managed to screw up the edge to the point a fine ceramic sharpener will no longer work then reestablish a bevel with a good medium/coarse Arkansas stone, or Japanese water stone. Then finish up the the Spyderco set. Thanks but for MSRP $89.95 I can go buy a new paring knife Link to comment Share on other sites More sharing options...
Penguin Posted September 8, 2011 Share Posted September 8, 2011 Well if you are only sharpening cheap knives then I would also not bother. When you start getting some quality kitchen knives and get several hundred (or thousand) dollars tied up in them you'll want a quality sharpening system. Link to comment Share on other sites More sharing options...
WhiskeyTango Posted September 8, 2011 Share Posted September 8, 2011 The only thing that needs it now is the pairing knife. Im sure there is a service that can manage this for me. Unless you want to come do it. Link to comment Share on other sites More sharing options...
Penguin Posted September 9, 2011 Share Posted September 9, 2011 You could mail it to me, but you'd be better off sending it to the manufacturer. Many knife makers offer a free or inexpensive sharpening service if you pay the shipping. Link to comment Share on other sites More sharing options...
WhiskeyTango Posted September 9, 2011 Share Posted September 9, 2011 WTF didnt you say that the first time. Link to comment Share on other sites More sharing options...
BDII Posted September 9, 2011 Share Posted September 9, 2011 $20.00 at bed, bath and beyond http://ecx.images-amazon.com/images/I/31nCVGxTAJL._SL500_AA300_.jpg Sharpens my Henkle knives like a bauce! http://www.hartsofstur.com/acatalog/Henckels-Twin-Cermax-Set.gif Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
Penguin Posted September 9, 2011 Share Posted September 9, 2011 WTF didnt you say that the first time. Because I am obstinate and like to lead you on as much as possible. Link to comment Share on other sites More sharing options...
Stormhammer Posted September 15, 2011 Share Posted September 15, 2011 new rule post recipes on how to make nom dishes Link to comment Share on other sites More sharing options...
WhiskeyTango Posted September 15, 2011 Share Posted September 15, 2011 good rule....there is a suggestion box at the end of the hall drop your comment in there. Link to comment Share on other sites More sharing options...
jayway Posted September 30, 2011 Share Posted September 30, 2011 Found a steal on wild king salmon so I fired up the smoker http://img199.imageshack.us/img199/8134/img0984xr.jpg http://img143.imageshack.us/img143/3606/img0994f.jpg Link to comment Share on other sites More sharing options...
pwdrdayz Posted October 2, 2011 Author Share Posted October 2, 2011 Prosciutto wrapped roasted pork loin stuffed w/ apples, bacon, peppers, garlic, caramelized onions, shiitakes & rosemary. Served w/ roasted apples, red potatoes & a red wine & apple cider reduction. http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc7/295861_10150302063102443_535322442_8261406_1500228338_n.jpg http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/319166_10150302064117443_535322442_8261410_1170192797_n.jpg Link to comment Share on other sites More sharing options...
pwdrdayz Posted October 6, 2011 Author Share Posted October 6, 2011 Chorizo & red potato hash w/ peppers, onions, garlic, serranos, shiitakes & queso fresco Link to comment Share on other sites More sharing options...
pwdrdayz Posted October 31, 2011 Author Share Posted October 31, 2011 beef bourguignon http://i1080.photobucket.com/albums/j328/davidkbeck/beefbourguignon.jpg Link to comment Share on other sites More sharing options...
00 Swag Posted December 20, 2011 Share Posted December 20, 2011 beef bourguignon http://i1080.photobucket.com/albums/j328/davidkbeck/beefbourguignon.jpg Snuck in a classic Link to comment Share on other sites More sharing options...
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