/ck/ - Food & Cooking

>>4674581
That Zaya is very pleasant. I think it was about $26. Just a bit more than captain, but very nice sipping rum.

>>4673597
They often suggest that if the minimum wage were raised to $15/hour or higher then all those on minimum wage could afford to live without government support.

When you propose the minimum wage be $100/hour for even greater wealth they look at you like you're the retard.

With unemployment around 10% and even high for young people, striking seems like the best idea for these uneducated asshats.

>>4673371
Also, I assume the good breadmakers cost over $100.

Even if you're using the finest ingredients, it would take a few hundred loaves of bread to break even with that cost.

What do you do that your time is so valuable?

>>4673309
Indeed.

If you're making shit up like "I don't have time to bake my own bread" then you just don't want to bake your own bread. I spend more time waiting for the oven to heat up than I do actually fucking with the dough.

>>4672893
I tested it with garlic clobes It went through the paper just fine with a little pressure. Peeled the paper off and did some paper thin slices effortlessly.

It takes me about 4-5 minutes per blade for decent sharpness. I have no doubt i couldl get it much sharper with better stones but I'll start here.

Maybe next will be a super fine diamond stone.

>>4672864
23 each side. I don't have any tomatoes or onions.

I've got an old wustof knife that was duller than dull. Gonna see how that goes since i'm on my lunch break now.

>>4672755
So the stone JUST got to my door and I broke the fucker out to see whats what.

I have a little 2" blade that couldn't do the paper shredding test. Its purpose in life was a nail cleaner and envelope opener. 2 minutes on the coarse and fine stone and it can now do the paper shredding test.

I have super fine hair and tried on my arm. I cannot shave that hair yet. I used the 23 degree guide ramp and after a few passes found it to be cumbersome. Tried free hand for a few more swipes and stopped mid swipe to slide the guide in there as a spot check. Not too shabby is what I'd gauge myself.

How would you conclude that a knife is sharp enough?

>>4672710
>knuckle-hair-popping sharp
The hell does that mean?

And yeah, most people commented that the 6' stone is a bit short for a 10 inch chef knife, but I'm hoping it'll be good enough to learn with smaller knives.

>>4672607
I can understand that with the diagram you've got. Any information on why some blade edges are asymetrical?

>>4672605
Theres this pic too.

http://www.crkt.com/SteelFacts

I've also been told that German knives are much easier to sharpen while Japanese knives will hold an edge much longer. I have no doubt its because the difference in steels used. Probably why the other dude broke a japanese knife and thinks its inferior in every way.

>>4672587
Well he's right. You cannot sharpen a knife by honing the edge.

>>4672583
If I'm honest I don't know enough about metalurgy to properly read this chart. I know my Shun is VG10 because it says it on the blade. I've also seen a lot of tactical /k/nives and utility blades with AUS8, AUS10, and 8Cr13MoV. Those are a finer balance of strength and rust resistance and an ability to hold and edge.

Basically the steel should be dictated by the expected use. You wouldn't use the same steel in a flexible fillet knife as you would in a chinese cleaver.

>>4672498
medium Arkansas stone, fine Arkansas stone, and coarse synthetic stone

is what the description says. It'll be here today. I don't think I will need to sharpen daily. And If i'm sharpening weekly I'm doing it wrong or the steel is made of pot metal.

>>4671641
Well duh.

I'm not interested in 10000 grit Japanese water stones. I have a mirror polish on my Japanese blades and that is largely unnecessary. I'm also learning on bladesteel that probably wouldn't handle super fine stones very well.

I just bought this thing. Gonna practice and learn on a cheap set of kitchen knives. I figure for $25 it might be a useful tool in the kitchen, and I might learn something. I think the stones are 400, 600, and 1000 but don't quote me on that. The short amount of research and youtube vids I watched about sharpening your own knives say that anything past 1000 isn't necessary. Any more and it'll polish the edge however 9/10 people wouldn't be able to tell the difference in sharpness. I liked the idea of 3 different stones, coarse, medium, and fine to cover all my bases as the cheap knives aren't terribly sharp to begin with.

The same company makes a similar model 8 inches long and one with diamond stones for triple the cost. Too rich for my inexperienced blood.

a pickled jalepeno slice in a corona is nice
ranch goes on everything
a cast iron pan is a good substitute for a pizza stone

I chew bits of it like bubblegum

>>4665515
Wait, isn't that what it is?

You scald the milk, add other shit (because i don't have the recipe infront of me), pour custard into ramekins, put said ramekins in a pan with hot but not boiling water, bake for a little while, remove, cool, then brulee.

So you cooked the custard in a pot, did you then bake it in a banmarie for a while?

If I had to hazard a guess, its one of those things you put on the stove top so you can place your spoon on it without getting food on the stovetop.

Fuck you sceak

Should have just put cans of condensed sweetened milk into a crockpot on low and made it that way. Works real good.

>>4645847
Go climb a wall of dicks

http://en.wikipedia.org/wiki/Gunpowder_tea

Looks like my gunpowder green tea.

Its called gunpowder because the leaves are rolled whole into small balls which resembles gunpowder.

>>4643746
French Chef knife has a little more utility and versatility. The more prominent belly of the blade helps in chopping and slicing for laymen.

I've found Santoku is really best suited for chopping and prepping vegetables. But getting a fine mince is a bit harder.