Recent content by EastWestknives

I'll put my two cents in with the petty knife. A huge chef knife makes you feel like King Arthur and everything, but something more manageable ends up making itself more useful in my kitchen. Here's mine. https://www.newwestknifeworks.com/store/phoenixknivesitem/petty And another good...

I saw some of those Walmart last week. Except I think they were only 30,000 layers. But at 39.99 for the whole set... what's a few thousand layers?

Do you eat the legs and wings? Or just the breast?

I visited my brother in Wyoming in January and he made me a big juicy moose burger... It was tasty. Also, he made an awesome chili with moose, rabbit, elk, and pheasant. It was awesome. But it didn't help the Buckeyes win the National Championship game. Ah well.

You could squeeze it into a stir fry. I just learned that citrus is good in simple stir fries... (I haven't tried this yet) I'm leaving it up to you to be the inventor of grapefruit chicken stir fry. Use a little honey or Agave, ginger, soy, garlic, sesame seed oil, grapefruit juice (fresh...

You just use Sake like you would Rice Vinegar?

Yeah, I've looked into some Thai Restaurants, and I sometimes get vague answers about whether or not items have soy sauce. And then they assure me that soy sauce doesn't have wheat in it and I know that's probably not the case.... There are some who point out dishes that use fish sauce instead...

I'm going to do a stir fry for some friends, one of whom has Celiac disease, which means she can't eat wheat. My soy sauce lists 'wheat' as an ingredient. Someone recommended 'wheat free' tamari as a substitute. Will Tamari change the flavor drastically or is it essentially the same thing as soy...

Can anyone recommend some gluten free restaurants in NYC? I've got a date who is a celiac visiting the city and want to find the best places.

Yes, that's the problem I've been having with mine, it's nice, but it tends to taste the same... About the 'oyster sauce' and 'teriyaki'. Are those added to a basic stirfry sauce of garlic, ginger, soy, sesame seed oil, rice vinegar, and red pepper? Can you just add a little oyster sauce or...

Thanks Got Garlic! That's nice. I also found another variation which follows pretty much the recipe you sent but recommends squeezing some fresh orange juice and mixing it with the soy and sesame seed oil. I'm looking forward to giving it a shot with the info you sent me.

All right, here's more details about the New West 9. The tool steel core is AUS-8. The Japanese family that makes the Phoenix knives is the Fukumoto family. Granted these aren't old school 'traditional' style Japanese blades. They're more contemporary. The edge is a 50/50 edge and the handle is...

Garett B, Why have 8 or 10 when you could have 9? My brother makes a nine inch chef knife that is the Excalibur of chef knives. At least I think it is. 32 layers of 'Damascus steel' (laminate) surrounding the best tool steel core. So, it's nice size but the Damascus makes it much lighter and...

Wow, that thing looks awesome. Do you just use it the same way you would a steel?

Ladies and Gentleman, I found this wonderful page last year that had a universal curry recipe. It listed all the things you absolutely needed and then listed optional things to experiment with. I found it a joy to cook this way rather than slavishly following the recipe. So, now I want to move...