Geekfood Mk2.

mrbobbins · Post by **mrbobbins** » March 23rd, 2010, 8:32

Victorinox mayhaps?

http://www.cookware-uk.co.uk/ProductInfo.php?pid=6411

Post by **Dr. kitteny berk** » March 23rd, 2010, 9:20

mrbobbins wrote:Victorinox mayhaps?

http://www.cookware-uk.co.uk/ProductInfo.php?pid=6411

Very similar to the crappy as fuck sabatier I've been using, and been driven mad by the bolster/finger guard getting in the way. Hence wanting a decent one.

Post by **FatherJack** » March 23rd, 2010, 18:36

This looks quite interesting. Ken Onion
But this is more affordable. Redwood

Sheriff Fatman · Post by **Sheriff Fatman** » March 23rd, 2010, 19:33

Back in my day, if you were going to treat yourself to a good knife WÜSTHOF were the puppies parts.

Post by **Dr. kitteny berk** » April 6th, 2010, 6:26

http://www.chow.com/stories/91/category

might be useful

Post by **Roman Totale** » April 21st, 2010, 20:07

It tastes fabulous!

Post by **Dog Pants** » April 21st, 2010, 20:09

Lateralus · Post by **Lateralus** » April 21st, 2010, 20:10

Best washed down with:

Post by **HereComesPete** » April 21st, 2010, 20:11

That stuff is fucking hanging. It makes jager taste as rough as chilled lemonade.

Lateralus · Post by **Lateralus** » April 21st, 2010, 20:19

One of my mates has a habit of taking a hip-flask of the stuff on nights out, but it only gets produced once we're all at the stage that we're already too pissed to care about anything as delicate as taste.

TheJockGit · Post by **TheJockGit** » April 22nd, 2010, 18:50

I know you lot were talking bout sous vide cooking.. well I found this <a href="http://www.seriouseats.com/2010/04/cook ... ">Cheat</a> here, may interest one or 2 of you who want to experiment...

Post by **Dr. kitteny berk** » April 22nd, 2010, 19:10

ooh, that's actually pretty clever, only I'm not sure how it'd work for bigger cuts.

amblin · Post by **amblin** » April 23rd, 2010, 9:54

Post by **Roman Totale** » April 25th, 2010, 18:28

When I was on holiday I picked up some seasoning from a local market that is absolutely delicious with beef. Given the ingredients it should be fairly easy to replicate:

Salt, garlic, rosemary, laurel, sage, marjoram, fennel, juniper and thyme.

Very, very good when left to season all day.

I was originally using it with lemon olive oil (another purchase from the market) but I have recently discovered avocado oil (from another local market by the name of Sainsburys). It's quite thick and has a high burn temp (225C I think), but it also works as a flavour enhancer (not MSG). According to the blurb it also helps the body absorb "good stuff" from foods, but whatever.

Good combination, highly recommended.

Post by **FatherJack** » April 25th, 2010, 19:12

Roman Totale wrote:Salt, garlic, rosemary, laurel, sage, marjoram, fennel, juniper and thyme.

I guess by laurel it means bay leaves, so all of those are easily gettable.

Post by **Dr. kitteny berk** » July 11th, 2010, 16:22

Accidental win.

<img src="http://www.cirio.co.uk/images/CIRIO_Pol ... a_390g.jpg" width="180"> + <img src="http://www.cirio.co.uk/images/CIRIO_Pol ... o_390g.jpg" width="180">
and some herbs, honey and wooster sauce = pretty decent pizza sauce, in about 3 seconds.

Post by **Dr. kitteny berk** » August 13th, 2010, 22:57

I have some pork chops, what do?

Post by **Dog Pants** » August 13th, 2010, 23:07

http://www.bbq.co.uk/bbq-recipes/pork/m ... -chops.htm

Lateralus · Post by **Lateralus** » August 13th, 2010, 23:10

I like them nice and simple: http://www.jamieoliver.com/recipes/pork ... les-and-sa

Post by **HereComesPete** » August 14th, 2010, 14:34

Honey ginger glaze. Serve with something like a herb risotto side or veggies.