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  Topic Review (Newest First)
06-13-2012 11:42 PM
miatapaul I have a Fagor that I love and the price was good. Get the biggest one you have room for.
And you want stainless.

Sent from my ADR6425LVW using Tapatalk 2
06-13-2012 06:05 PM
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.
06-13-2012 05:35 PM
Re: Kitchen equipment.

Re: pressure cookers, here's the one i got GSI Outdoors Pressure Cooker: Sports & Outdoors 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.
06-13-2012 12:56 AM
Re: Kitchen equipment.

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.
06-12-2012 10:52 PM
Re: Kitchen equipment.

The best gear in the world won't improve low quality ingredients and lousy technique.
That requires booze. Lots of it.
06-12-2012 10:49 PM
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.
06-12-2012 09:15 PM
Originally Posted by Cruisingdad:883816
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!!???

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
06-12-2012 05:23 PM
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'!!

06-12-2012 04:55 PM
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.
06-12-2012 04:41 PM
Re: Non Stick Cookware

Originally Posted by Cruisingdad View Post
A REAL chef uses Shun's...... (grin). Haven't you learned anything from me!!???

Well they are his "boat knives!" ;-) My next knife will be a Shun or Global. Most likely just a paring knife, I like more weight behind my chef's knives than anything Asian I have tried. I have seen a Kanemasa AUS10 Western Gyutos in 270 mm that looks really nice and not too expensive (around $200) supposed to hold it's edge quite well. And they hold there value quite well, so if I don't like it I can always resell it.
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