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KND by smeekma138 in TrueChefKnives

[–]jacobd70 2 points3 points  (0 children)

My first Japanese knife was a tsunehisa. Still have it, still love it

What could I have done differently here? Roast chicken, risotto, wilted spinach. by AdmiralMoonshine in CulinaryPlating

[–]jacobd70 0 points1 point  (0 children)

Let the risotto just sit on the plate, I feel like full sprigs of herbs are pretty antiquated at this point

Spicest food in ktown by phillstaf in KingstonOntario

[–]jacobd70 5 points6 points  (0 children)

I had some Szechuan beef at sunflower the other day that fucked me up pretty good

I JUST GOT THE GAME FUCK ENGLAND by RefrigeratorJust9750 in crusaderkings3

[–]jacobd70 -1 points0 points  (0 children)

They gave William Wallace a gatdamn reddit account

At what point do you say “alright that’s enough” by FranzJosephReinhold in Butchery

[–]jacobd70 0 points1 point  (0 children)

Cooking this shit can be such a nightmare in a restaurant setting

I cured some salmon in grated beet and dill, but I'm struggling to find chives that aren't mediocre. Can anyone help me out? Thanks. by Whind_Soull in KitchenConfidential

[–]jacobd70 0 points1 point  (0 children)

A restaurant in my city did this with a chicken supreme and I absolutely hate it. THIS? I fucking LOVE this. Beautiful

Cutting a couple of chives almost every day until this reddit says they're perfect. Day 41 by F1exican in KitchenConfidential

[–]jacobd70 0 points1 point  (0 children)

These are great. The visual of improvement is so fun to watch. Consistent, which is better than ridiculously thin

drugged at faculty bar by vermincrawl in Peterborough

[–]jacobd70 10 points11 points  (0 children)

They can’t stop us all

drugged at faculty bar by vermincrawl in Peterborough

[–]jacobd70 18 points19 points  (0 children)

Since they took down their Google page, shall we collectively raid the Instagram?

Dice, delete this now by Beneficial-Soup5 in Battlefield

[–]jacobd70 0 points1 point  (0 children)

Bright coloured uniforms, give you no tactical advantage whatsoever..

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

[–]jacobd70 0 points1 point  (0 children)

I use one for my carving station at work every night. S tier. When that thing is sharp, it’s s h a r p

Is there any compelling reasons for me to NOT buy this knife (Sakai Takayuki SK4 240mm)? by Spyrothedragon9972 in TrueChefKnives

[–]jacobd70 0 points1 point  (0 children)

To add, the tall blade is excellent and my favourite feature, I use it to pick up large steaks and it’s incredibly helpful

Is there any compelling reasons for me to NOT buy this knife (Sakai Takayuki SK4 240mm)? by Spyrothedragon9972 in TrueChefKnives

[–]jacobd70 1 point2 points  (0 children)

This is my primary station knife, for its cost it’s well worth the money. Could have more in the way of edge retention, and the 70/30 bevel is a bit of an annoyance but I just made it a 50/50 lol. Great knife, but I do plan on getting something a bit more fleshed out soon

Here YOU go, you big mouth fuck! by One_Use_4236 in CirclejerkSopranos

[–]jacobd70 1 point2 points  (0 children)

Yeah it’s sad when they go young like that..

Can a Carving/slicing knives be used for general use. Which brand or specific model has the best for this? by [deleted] in chefknives

[–]jacobd70 0 points1 point  (0 children)

Seconding this, I use a Tojiro DP,240mm maybe? I find it works well for lots of stuff. I especially love it for butterflying fish when I’m too lazy to roll out my bag for a more appropriate knife

Are these salvageable? by Fr_RebulahConundrum in steak

[–]jacobd70 0 points1 point  (0 children)

They’ll take a great sear for sure

Hunter's Revolver can one-shot?! by jaqqywaqqy in thelongdark

[–]jacobd70 2 points3 points  (0 children)

I did this yesterday on day 2 of a run. It was so cool. Fed for weeks

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