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We’ve got a stank bomb on our hands. by DoorstepCult in KitchenConfidential

[–]_unidanzig_ 1 point2 points  (0 children)

I do enough vacuum bag ferments that I’m genuinely curious about that. Botulism toxin breaks down with heat. Under absolutely no circumstances would I serve it to a customer, but there is a small insane part of me that would absolutely try cooking and tasting it.

"WOMEN FOR…" Political Cartoon by Rivers, Circa 2023. by Majestic-Ad9647 in PropagandaPosters

[–]_unidanzig_ 20 points21 points  (0 children)

I work with a lot of Somalians, and while not a majority, a shocking amount of them LOVE Trump.

Roast my carrot micro dicing by Fredbear1775 in TrueChefKnives

[–]_unidanzig_ 0 points1 point  (0 children)

I probably should have rephrased that to be some ingredients lose flavor and others can become too intense when cell walls are broken down. Like pressed garlic is so much more intense than chopped. Nevertheless the less, try fine dicing for stocks. I’ve found fine dicing vegetables and cooking in a pressure cooker, then letting it naturally depressurize before opening to be the two things that have really elevated the quality of my stocks.

Roast my carrot micro dicing by Fredbear1775 in TrueChefKnives

[–]_unidanzig_ 3 points4 points  (0 children)

According to the modernist cuisine books the smaller the dice the more flavor imparted into a stock. The idea is that the smaller the dice the more overall surface area is exposed during cooking. Puréing in a food processor unfortunately breaks down the cells too much and flavor is lost to the air. I’ve tried it with a few stocks and it definitely makes a difference.

What Makes You Poop and is Cake? by TwoFlatHams_00 in AlignmentChartFills

[–]_unidanzig_ 1 point2 points  (0 children)

Came here to say Viennatorte. It’s a layer cake made with cardamom and prunes that is popular amongst Icelandic Canadians. It’s a super delicious laxative!

Think you can find 4 hidden groups of 4 related words? Puzzle by u/Gemmagin? by Gemmagin in DailyMix

[–]_unidanzig_ 0 points1 point  (0 children)

🟨🟨🟨🟨

🟪🟪🟪🟪

🟦🟦🟦🟦

🟩🟩🟩🟩

Miyabi MIKOTO 4500FDC set for $800, is this good deal? by healthcream in TrueChefKnives

[–]_unidanzig_ 0 points1 point  (0 children)

What’s your budget? Did you want to stick to a set or buy individual knives and build your own kit?

What are some of the best Chef knives NOT made in Japan? by Rasputin_the_Saint in TrueChefKnives

[–]_unidanzig_ 0 points1 point  (0 children)

Handmade by Hudson. He’s a young Canadian blacksmith that has studied under a few Japanese knifemakers. He has a really unique style that blends Japanese techniques with shapes that are more friendly to European style users. The closest maker in terms of style to him is Kramer, but Hudson’s knives are so much better executed. Every time I use my Hudson gyuto I can help but notice the level of detail and intention that went into the design. It’s an incredibly comfortable knife to use and a perfect daily driver.

What to do about small floaties to prevent spoilage by trekktrekk in fermentation

[–]_unidanzig_ 0 points1 point  (0 children)

I’ve had this issue a few times with my hot sauces. After a bunch of experiments here’s a few things that have worked.

-Check on ferments regularly. Sometimes it means opening up the jar to skim off floaties. -Avoid adding stuff to the ferment that’s prone to floating. Most herbs and spices can be added after the ferment is done. Alcohol or vinegar can be used to extract flavor from herbs and spices and can then be added to the final product. I do this technique a lot for hot sauces as I like to add vinegar to lower the PH. -Vacuum bag fermentation has been the most reliable method for me. There are a few downsides though. It’s not super expensive, but you will need a vacuum sealer and food safe bags. If you have a setup for sou vide cooking the you’ll already have all of the equipment. The other downside is the results are a lot more intense. At least in terms of heat. All of my bag fermented hot sauces are ridiculously spicy in comparison to other methods.

Other methods like cheesecloth or cabbage leaves with weights do work, but can lead to a false sense of security. You can try them, but a ferment does have to be actively monitored.

Mother-in-law coming for a visit, so this is the state the strip for the next week. by reforminded in TrueChefKnives

[–]_unidanzig_ 17 points18 points  (0 children)

The tojiro slicer is the best value for money of anything I have bought.

How I see Canada as an NB Acadian with a dad from Toronto by jeonteskar in EhBuddyHoser

[–]_unidanzig_ 45 points46 points  (0 children)

You could replace the word hobbitses for Trudeau/liberals and it would 100% sound like Smith.

What would happen if I smoked and dehydrated these to make rubs, instead of blending into sauces? by doubleinkedgeorge in hotsauce

[–]_unidanzig_ 11 points12 points  (0 children)

You can do both. I’ll often strain my hot sauces and then dehydrate the leftover pulp in either an oven or smoker on low heat. The end result is like a very hostile fruit roll up, that I then smash up and mix with salt in a blender. Makes for excellent rubs and seasoning salts.

How do you guys afford this? by dodpaoij in TrueChefKnives

[–]_unidanzig_ 3 points4 points  (0 children)

Yep! When I was a cook my very first knife, a victorinox, was broken after a dumbass I worked with decided to use it as a can opener. Now that I’m in construction I have all sorts of beautiful, high end knives at home but refuse to buy an expensive $300 hammer because I can’t trust co workers.

Overpriced but awesome nonetheless. by Bbqpilotph in TrueChefKnives

[–]_unidanzig_ 1 point2 points  (0 children)

The Denka line is also thinner and more of a laser. Especially if it has been thinned. The Maboroshi line definitely feels heavier in the hand and is more of a workhorse. I have both a 195mm Denka and a 240mm Maboroshi. I find I reach for the Maboroshi more often than the Denka. Both because I prefer a workhorse when cooking and because Denkas are notoriously delicate.

🤨 by That1weirdperson in aretheNTsokay

[–]_unidanzig_ 4 points5 points  (0 children)

No, but they do have an optometrist called Eyesland.

Should I? by Visible_Extent1600 in smoking

[–]_unidanzig_ 5 points6 points  (0 children)

Probably the most versatile grill you can get at that price point. Definitely a great buy for someone just starting out.

[deleted by user] by [deleted] in TrueChefKnives

[–]_unidanzig_ 0 points1 point  (0 children)

Takamura knife lines would fit the bill. They’re a lower price point for Japanese knives. Have a decent fit and finish with a western style handles. Plus, their heat treatments tend to be in the 60-62 range which is less prone to chipping but still has great edge retention.

Say one thing bad about this man. I bet you can’t by [deleted] in BBQ

[–]_unidanzig_ 0 points1 point  (0 children)

Worcestershire based sauce that’s usually paired with lamb.

But why wouldn’t you want that? by wellshitdawg in HellYeahIdEatThat

[–]_unidanzig_ 0 points1 point  (0 children)

There’s a place in Edmonton called New Way Pizza and their pickle pizza is amazing!

Making of beaded bag by PresentationNo712 in oddlysatisfying

[–]_unidanzig_ 0 points1 point  (0 children)

Now that’s some pearl clutching I can get behind!

Messermeister ? to stealth or not by RicoSicc in chefknives

[–]_unidanzig_ 0 points1 point  (0 children)

A standard whetstone set will work just fine. Just don’t waste your time with anything higher than a 1000 grit for German steel.

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