One of the main reason is the Sriracha in Thailand wasn’t the same as the one here, nowadays maybe. As you know it’s originated from Thailand. Sriracha is one of the beach city in Thailand. The green tip squeeze bottle was created here in SoCal. The flavor is quite a bit different. I’m still a fan of a milder and smoother original, lol.
2 Likes
Dunno how many cooks we have in this thread but I do love chopping things. I got this amazing Nikiri (veggie) knife for fathers day. And a magnet board to put them all up.
3 Likes
Nice knives!
I don’t have fancy knives, mostly Victorinox (and a few Wusthof peaces) but the knife drawer is my favorite kitchen drawer.
1 Like
Yeah, I live in basically Knife Paradise and I just have Henckels.
My mother in law has some really amazing local ones though.
3 Likes
That’s on my list for my next trip out
2 Likes
Kappabashi (Tokyo’s cookwares district - yes, there’s a district for everything) is fun even if not buying.
A couple 'hoods over is where you want to go for sharpening stones. There’s really one best choice.
I’ve spent “some” money there (and resold for even more).
2 Likes
I like knives, lol. Love the blue finish on the nigiri. The 10” chef knife looks very cool too. There no greater joy than cutting with the 10” chef knife, lol.
Congrats @groaner.
2 Likes
Nice! my training started with western with a set of Victorinox sub brand, they are unbelievably great value for the money, but that was when Western knives and Eastern knives were clearly defined. Stronger more durable edge Western and Thin and sharp Eastern. Then I spent a few seasons with just one Chinese Cleaver they take pride in using only one knife for everything including paring. Unlike the French and the Japanese which seem to have a type of knife for everything, lol.
I have a few favorites boutique brands in my collection but for daily drive I usually stick with my Shuns and Global.
For professional use for many of us it’s the counterintuitive that usually works. Big knives for small job and smaller knives for big ones. A 5.5” santoku may be the go to weapon for many but using 6.5” Chinese cleaver or 6” sumo santoku wide and tall blade would make cutting tiny chives an easy task.
I usually use small paring knife for Broccoli it’s much faster than a big chef knife. I usually go through a primal cut with small boning knives straight or curves, and use my 4.5” Honesuke to break down any Chicken and Turkey.
3 Likes
i know that a lot of big name professional chefs do the same thing. they all say the only knife you need is a reasonably sized (for your hand) chef’s knife. i personally use only a chef’s knife, paring knife and sometimes a serrated knife for bread or tomatoes or such. which i have no room to talk because my knife skills are absolutely embarrassingly bad.
4 Likes
i have a very nice Wüsthof chef’s knife i got 25 years ago that i use 95% of the time, and a smaller Wüsthof paring knife, and then a Victorinox boning knife which is useful for what it says, and a generic serrated bread knife and thats all i need.
much, much more important than the knives are sharpening them well and often. i use a diamond plates a few times a year and a handheld slot pull sharpener more or less every time i pick it up.
2 Likes
I’m game with one or minimum knives but having a single function for specific job is way cool, lol.
3 Likes
I also mostly use the 8” chef knife and 3” paring knife. Serrated bread knife once in a blue moon.
2 Likes
Never seen that can before. Is it a new look or flavor?
1 Like
I think it’s been around in my neck of the woods for a while, but it could be. I don’t drink this beer much.
1 Like
We sell a few Japanese beer and the kirin we sell looks different.
Oh man love Peruvian food. It’s like an Asian fusion food. The pasta looks awesome.
3 Likes
Kirin has a few cans but that one is common.
1 Like
That looks fantastic!
It also reminds me that I recenly learned that Peruvian owls hunt in pairs.
They’re Inca Hoots.
1 Like