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Shooting Blanks posted:I actually use a Sawzall as my main cutting implement in the kitchen. Pussy.  
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Mar 28, 2012 14:35
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Shooting Blanks posted:I actually use a Sawzall as my main cutting implement in the kitchen. The "Torch" brand metal blades are the best for meat and veg while for bread I prefer a longer and more aggressively toothed demo blade.
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Mar 28, 2012 14:36
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Should I just skip the inevitable one-upping and just mention my father's one-time use of his chainsaw in cooking?
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Mar 28, 2012 16:39
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StealthArcher posted:Should I just skip the inevitable one-upping and just mention my father's one-time use of his chainsaw in cooking? Derail over.
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Mar 28, 2012 16:50
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https://www.youtube.com/watch?v=2Qj8PhxSnhg
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Mar 28, 2012 18:18
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StealthArcher posted:Should I just skip the inevitable one-upping and just mention my father's one-time use of his chainsaw in cooking? I actually once worked in a kitchen that preferred to use hacksaws for breaking down whole pigs. Not sure if they still do, it's been a few years since I worked there.
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Mar 28, 2012 21:10
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Shooting Blanks posted:I actually once worked in a kitchen that preferred to use hacksaws for breaking down whole pigs. Not sure if they still do, it's been a few years since I worked there. Isn't that pretty much a standard tool for anything where you have to cut bones? I assume we're talking about something like this: 
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Mar 28, 2012 21:21
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I dropped my bread knife yesterday and bent the tip. loving irritating, but it was only a 8" and I have wanted a longer one for ages, as the loaves I bake are often about that length, and now I have an excuse. It was a Wusthof and I was very happy with it, but if Victorinox are similar quality but cheaper, I'm happy with that too.
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Mar 28, 2012 22:04
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According to Cook's, the Wusthof Classic is their favorite, with the Victorinox at second place at less than one third the price ($25 vs $90)
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Mar 28, 2012 22:10
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We used a Kubota to skin deer. Vroom.
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Mar 28, 2012 23:36
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Bleston Humenthal posted:We used a Kubota to skin deer. Vroom. I'd heard about that (with a 4 wheeler, anyway), but didn't get to see it this deer season. Is it a clean pull?
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Mar 29, 2012 02:28
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If you make your initial cuts clean, yes, absolutely.
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Mar 29, 2012 04:20
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Is there a recommended detergent/bleach to wash the food/grease/poo poo off bar mops? Also, what's the best way to clean cooked-on oil/butter off a nonstick electric griddle?
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Mar 29, 2012 09:07
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Just bought myself a Ain't compensatin' for nothin' and I'd like to add to the countless recommendations for their knives. It's a drat fine piece of kit for less than $50.
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Mar 29, 2012 12:31
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Steve Yun posted:According to Cook's, the Wusthof Classic is their favorite, with the Victorinox at second place at less than one third the price ($25 vs $90) Thank you, I'll probably go with that. I don't need the World's Best Breadknife, just a good one. (man, most bread knives are bad. Actually, most knives are bad).
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Mar 29, 2012 14:11
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therattle posted:Thank you, I'll probably go with that. I don't need the World's Best Breadknife, just a good one. (man, most bread knives are bad. Actually, most knives are bad). Basically any serrated knife will work perfectly well for all kinds of bread. For anything other than crusty bread, a chef's knife is more than adequate. Just get a the cheapest non-flimsy serrated bread knife you can find. I like Fiskars, they're inexpensive and have comfortable handles.
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Mar 29, 2012 14:28
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KozmoNaut posted:Basically any serrated knife will work perfectly well for all kinds of bread. For anything other than crusty bread, a chef's knife is more than adequate. I don't quite agree. I've used non-flimsy serrated knives before, and some are crap. The Victorinox/Forchner 10 inch is $26-32 in the US and loving £85 here. Apparently it is quite flexible though, while I like a rigid bread knife.
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Mar 29, 2012 15:21
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PRADA SLUT posted:Is there a recommended detergent/bleach to wash the food/grease/poo poo off bar mops? Oxiclean! Heat the griddle with water and vinegar in it, then pour the water/vinegar mixture away and use warm soapy water and a scrubber.
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Mar 29, 2012 16:59
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therattle posted:I don't quite agree. I've used non-flimsy serrated knives before, and some are crap. £85?! The full-on 12" bread knife is less than £40 with the fibrox handle and £56 with the rosewood handle 'round these parts, do you have any kitchen supply store nearby?
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Mar 29, 2012 17:20
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MOAR posted:Oxiclean! Really? A scrubber on nonstick? I'd say stick with the water/vin but use a cloth or paper towel to do the rest.
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Mar 29, 2012 17:48
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KozmoNaut posted:£85?! I just did a quick google search. I;m in Soho, so there are a couple I'll check out. I'd never have paid that - I'm going to the Us in June, I would have just bought it then. And taken it on board as carry-on.
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Mar 29, 2012 18:28
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I cook a fair amount of fish and I'm looking for a good, entry-level, flexible boner. Any recommendations?
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Mar 29, 2012 19:45
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Sega Saturn posted:I cook a fair amount of fish and I'm looking for a good, entry-level, flexible boner. Any recommendations? Victorinox/Forschner? v  vI've been very happy with my Zwilling J.A. Henckels Professional "S" semi-stiff boner (*phew*) as well, but it's a bit more expensive.
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Mar 29, 2012 19:59
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KozmoNaut posted:Victorinox/Forschner? v That's what I was looking at, but it's nice to hear confirmation. Also: will I ever *not* giggle when someone says "semi-stiff boner"? Probably not.
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Mar 29, 2012 20:59
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Sega Saturn posted:That's what I was looking at, but it's nice to hear confirmation. Yeah, it's not "Friodur ice-hardened" and forged with a classic full-tang three-rivet handle like the Zwilling, but it's also not 3-4 times the price. The Zwilling was a (very nice) Christmas gift from my uncle, I would have bought the Victorinox if I had to buy one myself. Being a humble home chef, I simply cannot justify buying fancy expensive hand-forged knives when the stuff Victorinox makes is so drat good value and just drat good in general. But then again, I am no knife fetishist, YMMV. Referring to boning knives as boners will never get old. KozmoNaut fucked around with this message at 21:14 on Mar 29, 2012 |
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Mar 29, 2012 21:11
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KozmoNaut posted:Referring to boning knives as boners will never get old. http://forums.somethingawful.com/showthread.php?threadid=3437762&userid=0&perpage=40&pagenumber=58#post398440571
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Mar 29, 2012 21:58
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GWS product recommendation thread: boners and pudding makers
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Mar 30, 2012 02:14
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Go Victorinox flexible for a boner. Straight or curved, both are fine.
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Mar 30, 2012 09:12
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Apparently, my husband has decided that I want a deep fryer. I think its along the same lines as when I supposedly wanted a lawnmower, but I digress. Any recommendations or ideas for a deep fryer? I don't have any cast iron...I have a glass top stove atm so cant really do that so I was thinking an electric, but not a Fry Daddy sort of thing. I'd like to get something decently good since it looks like I am getting one.
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Mar 31, 2012 05:57
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Amethyste posted:Apparently, my husband has decided that I want a deep fryer. I think its along the same lines as when I supposedly wanted a lawnmower, but I digress. I like the larger Waring Pro fryer I have. It's a nice compromise between capacity and space. The cheaper smaller fryers don't really have the thermal capacity to do any decent amount of food, and it's way cheaper and smaller than some of the semi-pro countertop fryers I've seen. Also, it's easy to clean, which is a huge plus for a fryer. That said, it is still a bit bulky, so you'll probably wind up storing it in a closet or something.
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Mar 31, 2012 14:35
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Amazon has the fibrox 8 inch for 21 dollars at the moment. edit: well poo poo, nevermind. the price changed to 28 in the time it took me to copy-paste, might go down again later though.
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Apr 2, 2012 17:19
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Amethyste posted:Apparently, my husband has decided that I want a deep fryer. I think its along the same lines as when I supposedly wanted a lawnmower, but I digress. Cooks Illustrated did a roundup a while back, and they only recommended one(?) fryer, and that one with reservations. http://www.cooksillustrated.com/equipment/product.asp?docid=19540&parentdocid=19546 I usually use a tall dutch oven on an electric stovetop. That said, the best, and if done correctly, safest way I've fried at home is with a turkey fryer and propane burner. The barrier to entry is high enough that you're not frying regularly, but when you do, you can throw down. Bags of wings, tots, tortilla chips, pasta, whatever. You're outside, and far enough from your house that you won't burn it down (right?).
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Apr 3, 2012 01:54
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One time a friend put on some oil to fry wontons and left the pot unattended. I arrive home to a house full of smoke and my friend watching tv, not even realizing the oil was smoking like a chimney. I had to take the pot out to the sidewalk to let it cool down and smoke off. My house smelled burnt for a week. She's not allowed to deep fry anymore. On the plus side, I got to screw around and throw ice cubes into the pot on the sidewalk to see what it would do, it erupted like a volcano.
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Apr 3, 2012 02:02
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Bleston Humenthal posted:Cooks Illustrated did a roundup a while back, and they only recommended one(?) fryer, and that one with reservations. http://www.cooksillustrated.com/equipment/product.asp?docid=19540&parentdocid=19546 I was shopping for a fryer a while back and never bought one. I've read those self contained fryer units are super poor at regulating temperature and most I saw don't go above 350F. I also saw a lot of complaints about cheaply made safety switches (the bit that turns it off if it gets tipped or falls) that break easily and render the machine useless. It seems unless you're willing to buy an actual restaurant level fryer it's makes more sense to do a setup like bleston humenthal said.
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Apr 3, 2012 05:49
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Kenning posted:Go Victorinox flexible for a boner. Straight or curved, both are fine. I just ordered a 6in flexible boner last week, and received mine yesterday. I was really thrown by how bulky the handle is. And I guess how long it is. I feel like someone stuck an 8in in the 6in box.
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Apr 3, 2012 17:52
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granpa yum posted:I was shopping for a fryer a while back and never bought one. I've read those self contained fryer units are super poor at regulating temperature and most I saw don't go above 350F. I also saw a lot of complaints about cheaply made safety switches (the bit that turns it off if it gets tipped or falls) that break easily and render the machine useless. It seems unless you're willing to buy an actual restaurant level fryer it's makes more sense to do a setup like bleston humenthal said. solution : buy a restaurant level fryer  (no seriously I'll probably do this one day - I came to the same conclusion re: cheap "home" fryers.)
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Apr 3, 2012 17:53
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Can anybody recommend a nice high quality food processor from personal experience? I have a baby on the way and family member is going to get me a food processor so I can make a good quantity of home made baby foods. The food processor will get regular use breaking down and pureeing everything from potatoes to veggies so it will have to be made well.
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Apr 3, 2012 17:58
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Rythe posted:Can anybody recommend a nice high quality food processor from personal experience? I have a baby on the way and family member is going to get me a food processor so I can make a good quantity of home made baby foods. The food processor will get regular use breaking down and pureeing everything from potatoes to veggies so it will have to be made well. When I was a kid we had an old version of one of these. It was pretty damned great. I think they go under the name Magic Mill in the US.
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Apr 3, 2012 18:27
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Rythe posted:Can anybody recommend a nice high quality food processor from personal experience? I have a baby on the way and family member is going to get me a food processor so I can make a good quantity of home made baby foods. The food processor will get regular use breaking down and pureeing everything from potatoes to veggies so it will have to be made well. I also have an excellent Dualit immersion blender which would do the job.
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Apr 3, 2012 23:01
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Rythe posted:Can anybody recommend a nice high quality food processor from personal experience? I have a baby on the way and family member is going to get me a food processor so I can make a good quantity of home made baby foods. The food processor will get regular use breaking down and pureeing everything from potatoes to veggies so it will have to be made well. High quality? No question. http://www.amazon.com/Robot-Coupe-R2N-Processor-Model/dp/B002IYMZSQ Robot Coupe. It takes no prisoners, is caveman simple, and has no superfluous safety nonsense. It is powered by a one horsepower magnetic induction motor, and is lubricated with pure hatred. If, as I suspect, you do not necessarily need a doomsday device, and prefer a more modestly priced offering, I own something similar to this: http://www.amazon.com/Cuisinart-DLC-10S-Classic-7-Cup-Processor/dp/B00004S9EM/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1333500965&sr=1-2 It is fine, I suppose. It makes fairly short work of any reasonably prepared veg, but once you've witnessed the awesome power of a robot coupe, it takes the gleam off of its lesser endowed brethren.
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Apr 4, 2012 01:59
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