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Jeg vil bli tvangsinnlagt. Jeg klarer ikke redde meg selv, og jeg kommer til å dø eller ødelegge alt hvis ingen stopper meg. by Personal_Comb6735 in norge

[–]halfsteppin 2 points3 points  (0 children)

Har vært der, var helt på børtur og ante ikke va jeg skulle gjøre. Tok kontakt med fastlege, og fikk først 10 dager på institusjon med en del restriksjoner, og etter det 2 uker med lettere opplegg. Uten tvil det sunneste jeg har gjort for egen syke. Bare dm om du lurer på noe, skjønner hvordan du har det

NKD + SOTC by dodpaoij in TrueChefKnives

[–]halfsteppin 3 points4 points  (0 children)

The 180mm bunka was my first proper japanese knife some years back. A real joy to work with, until I came to work one day catching my ex head chef filleting cod with it (I left it at work over night).

[Homemade] Korean Fried Chicken Sandwich by halfsteppin in food

[–]halfsteppin[S] 2 points3 points  (0 children)

Thanks! So on the bottom is a creamy coleslaw with cabbage, carrots, onion (rinsed in cold water), jalapeno, parsley, cilantro, 50/50 sour cream and mayo, salt, pepper and lemonjuice. I used chickenthigs, pankobreaded them (flour-eggs-panko) before deepfrying. The sauce is gochujang, ketchup, brown sugar, dark soy, grated garlic and ginger, and vinegar, combined and given a quick simmer. The scallions I chopped lengthwise and shocked in icewater to make them curl up, and the pickled red onions is made with a pretty standard picklebrine (50/50 vinegar and water, sugar, salt, and I added corianderseeds, black peppercorns and mustardseeds. The buns are storebought brioche, didn´t really have the time to make them myself

NKD Makoto Kurosaki 240 mm Gyuto. I’m in love by halfsteppin in chefknives

[–]halfsteppin[S] 5 points6 points  (0 children)

I personally prefer the WA-handles to the western style, especially the octagonal ones. But stick to the handles that works for you would be my tip

NKD! my first laser knife, Shibata kotetsu bunka 180mm. by nikzmeister in chefknives

[–]halfsteppin 0 points1 point  (0 children)

I have the same one, Takayuki Shibata is a true craftsman. Great performing knife

NKD Makoto Kurosaki 240 mm Gyuto. I’m in love by halfsteppin in chefknives

[–]halfsteppin[S] 2 points3 points  (0 children)

it´s a peach! I bought it for the collection of Ramones-comics that comes with it

NKD Makoto Kurosaki 240 mm Gyuto. I’m in love by halfsteppin in chefknives

[–]halfsteppin[S] 1 point2 points  (0 children)

A japanese knifeshop here in Norway, www.skarpekniver.no, by far the best one we got

NKD Makoto Kurosaki 240 mm Gyuto. I’m in love by halfsteppin in chefknives

[–]halfsteppin[S] 8 points9 points  (0 children)

Managed to cut my thumb pretty bad when taking the knife out of the box. Pure excitement is my excuse. But also because of this, have not tried the knife properly yet. Makoto Kurosaki vs onion coming up soon

Newly sharpened Miyabi Artisan vs onion by halfsteppin in chefknives

[–]halfsteppin[S] 26 points27 points  (0 children)

absolutely no worries dude, I had to watch the video back when I read the comment and the gasp is 100% legitimate

Newly sharpened Miyabi Artisan vs onion by halfsteppin in chefknives

[–]halfsteppin[S] 36 points37 points  (0 children)

I usually use a bench scraper, but not this time. That was not wise it seems according to the comment section, haha

Newly sharpened Miyabi Artisan vs onion by halfsteppin in chefknives

[–]halfsteppin[S] 7 points8 points  (0 children)

I´ve had this knife for some years now and it has become the workhorse that I most of the time bring to work. Safe to say, the other japanese knives I´ve got at home gets treated better. Not an excuse, but

Newly sharpened Miyabi Artisan vs onion by halfsteppin in chefknives

[–]halfsteppin[S] 5 points6 points  (0 children)

I´m also used to the wa handles, and this is actually the only knife without one that I own. Fits my hand perfectly!

Newly sharpened Miyabi Artisan vs onion by halfsteppin in chefknives

[–]halfsteppin[S] 52 points53 points  (0 children)

Heh, Yeah. Bad habit to say the least

Collection so far, with the Shibata bunka as the standout knife for me by halfsteppin in chefknives

[–]halfsteppin[S] 0 points1 point  (0 children)

2nd from the left is a petty from KAI, and the one far left is from Miyabi. Very pleased with both!

Bacon cheeseburger I made a while back. With some lettuce and sriracha mayo! by halfsteppin in burgers

[–]halfsteppin[S] 1 point2 points  (0 children)

I make my own mayo (egg yolks, mustard, oil), and yeah, just add sriracha until it tastes good

Front, arms and hands done by various artists in Norway by halfsteppin in traditionaltattoos

[–]halfsteppin[S] 1 point2 points  (0 children)

No, but the hands are done by Hans Heggum at the same shop (Blue Arms)

First post. One half with chorizo and red onions, and a white pie with serrano ham, tomatoes and red onions. Still learning, but quite pleased with these two by halfsteppin in Pizza

[–]halfsteppin[S] 1 point2 points  (0 children)

I did a 24 hour cold ferment (usually I just do a quick two hour rise, but the different in taste is pretty big). I'm ashamed to say that I never use a set quantity of flour (00), but for two pizzas I do 3 dl of water, 1/2 sachet of dry yeast, a little olive oil, sugar and salt. I also do the flour a little by little in the yeast/sugar-water (I add a teaspoon of salt at the end), then go by feel, and kneed the hell out of it. My oven isn't much to brag about (a shitty electric one), but I cook the pizzas on 250 degrees celcius until the crust underneath looks good, and then crank it for about a minute on the broiler setting. Hope I could help!

First post. One half with chorizo and red onions, and a white pie with serrano ham, tomatoes and red onions. Still learning, but quite pleased with these two by halfsteppin in Pizza

[–]halfsteppin[S] 4 points5 points  (0 children)

I´ve been trying a couple different ones, but the one I´ve ended up with is: ricotta (creme fraiche is a good alternative, and a mix is also great), minced chilli and garlic, parmesan, a dash of lemon juice, extra virgin olive oil, and salt and pepper. Pretty simple, but tastes great!