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post #41 of 49 Old 06-12-2012
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Re: Kitchen equipment.

Brian, would a "real" chef be caught dead in a tiny boat galley? :-)

Paul, as much as I appreciate good blades I can't see a 10" knife being worth $200 unless it was Damascus steel, hand forged, hand quenched, and made from an alloy that had damned little crude cheap iron in it.

But then again I'm an unreasonably cheap bastard, I refuse to pay $32 million for a Picasso, too.
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post #42 of 49 Old 06-12-2012
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Re: Kitchen equipment.

Shawn (t37chef) and chef2asil were kind enough last year to give me their opinions on the Shuns. It was my 40th bday present from my wife, though I got to pick them! They are outstanding knives, the best and sharpest I have ever used.

I actually use a set of Wurstuf Tridents (spelling??) on the boat, but the SHun's are about to take over and replace them. I still like the Tridents, but there is no comparisson to the weight and sharpness between the knives. I do use a Henkel Twin 4 star II for carving because it is a bit heavier blade and this Costco Gunther WIlhelm meat cleaver for chopping up briskets and the like. Different knives for different purposes I guess.

I am no expert. Shawn and chef2sail are. I am just harrasing them of course. However, pin the three of us on a BBQ, and I will give them a run for their money! Those boys could use to learn a thing or two about good ole Texas grillin'!!

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post #43 of 49 Old 06-12-2012
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Quote:
Originally Posted by Cruisingdad:883816
Quote:
Originally Posted by T37Chef View Post
High Carbon SS knives are my preference on the boat, I have several Wustof Grand Prix series knives held in place with a three magnet rails.
A REAL chef uses Shun's...... (grin). Haven't you learned anything from me!!???

Brian
oh please BBQ boy...go burn some fish or something
;-)

truth is...we (chef2sail &I) just wanted CD to purchase the most expensive knives to help with the stimulus plan...didn't work so well I suppose? bawahahaha

Cheers,
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Last edited by T37Chef; 06-12-2012 at 09:21 PM.
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post #44 of 49 Old 06-12-2012
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Re: Kitchen equipment.

I've been vacillating for some time but I really do need to get a pressure cooker.

Any thoughts from my betters on preferred brands ?

(Oh heck, you can chime in too if you wish Brian )

Ref the Magma stackers .... we have a set of that and to be frank never use it. Too much of a pain in the arse to unpack. I find that I reach for anything but.

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post #45 of 49 Old 06-12-2012
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Re: Kitchen equipment.

The best gear in the world won't improve low quality ingredients and lousy technique.
That requires booze. Lots of it.

It's 5 o'clock somewhere:


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post #46 of 49 Old 06-13-2012
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Re: Kitchen equipment.

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Originally Posted by bljones View Post
The best gear in the world won't improve low quality ingredients and lousy technique.
That requires booze. Lots of it.
..... absolutely but back to pressure cookers ...



Kuhn Rikon ... very highly regarded I believe but somewhat ouch when it comes to buckazoids.

Next question is size .... remembering that we are but two.

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post #47 of 49 Old 06-13-2012
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Re: Kitchen equipment.

Re: pressure cookers, here's the one i got

Amazon.com: GSI Outdoors Pressure Cooker: Sports & Outdoors Amazon.com: GSI Outdoors Pressure Cooker: Sports & Outdoors




GSI halulite 3L

For my purposes of cooker selection, smallest is best and this is it. It'll cook a pound of dry beans and no more. It's not feature heavy but I've used it half to death and the closure is a lot less aggravating than the old-fashioned kind.

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post #48 of 49 Old 06-13-2012
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Re: Kitchen equipment.

Interesting indeed Bunny but too small for my needs. While I only want to feed two people that still means something big enough for a whole chook or a small roast and I'll often do soups or casseroles that are more than a couple of servings.

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post #49 of 49 Old 06-13-2012
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I have a Fagor that I love and the price was good. Get the biggest one you have room for.
And you want stainless.

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