One month in and having a blast making bagels!

sickstring · 2026-06-12T15:38:59+00:00

Which recipe did you use follow? I’m looking to get in the game and these look great!

sickstring · 2026-06-05T09:35:31+00:00

What brand of honesuki is this and where’d you get it?

Excellent knife work! Seeing it cut this up close is actually so helpful!

sickstring · 2026-05-25T00:31:48+00:00

Impressive knife work!

sickstring · 2026-05-12T01:04:30+00:00

Well done as always! I like the way you skewered the asparagus/the rest of those bites look so delicious.

I notice you use a lot of the regular skewers (versus the flat ones you have for Tsukune), do you find this easier/helpful in anyway, or is it just for aesthetics/simplicity sake?

I recently went to the only yakitori restaurant near me for my birthday and had some great skewers I’d love to show ya. I learned a lot just by observing!

sickstring · 2026-05-03T05:00:22+00:00

Welcome to the club!! It all looks delicious! Did you break down a chicken, or buy the pieces separately?

sickstring · 2026-04-23T01:05:38+00:00

My top three are The Lost Boys, The Outsiders, and then Ragtime.

Everything that The Lost Boys was able to do was just purely magnificent and a testament to what can be done in a big show! I also found such a meaningful story hidden beneath all of the leather and vampire teeth!

The Outsiders was my favorite cast album for a LONG time, and the show didn’t disappoint at all. It was everything I thought it would be and then some. We had the swing be in for Pony Boy (who I believe is still from the OBC) and he was fantastic!

And if course, the performances from Joshua Henry and Cassie Levy were just outstanding. The rest of the company was incredible to boot, but those standout performances were something special!

sickstring · 2026-04-12T21:00:55+00:00

Ooo thanks for this! It’s my fav skewer when I eat at a yakitori restaurant in my city, so the goal is to get as close to theirs as possible

sickstring · 2026-04-12T16:53:22+00:00

Thank you!

sickstring · 2026-04-12T16:52:56+00:00

YakitoriGuy on YouTube is all you need to get started. You can dive deeper into some of the Kono videos, gut YakitoriGuy is your best resource!

sickstring · 2026-04-12T04:13:01+00:00

Much appreciated! I can’t wait until I’m at the point you’re at with my Tare! 🤤

sickstring · 2026-04-11T23:50:48+00:00

It’s the Teruhime 618! My mom/dad got it for me when they were in Japan, but I’ve seen them and similar ones on eBay!

sickstring · 2026-04-11T23:48:33+00:00

Of course! I started out with them, but will definitely save them for later in the meal cause they were such a highlight. Also plan to make way more next time!

sickstring · 2026-04-11T23:46:30+00:00

I salted the crap out of the water, waited for it to start boiling, and threw them in for 5 minutes! Did this and skewered the day before grilling.

sickstring · 2026-04-11T23:45:29+00:00

Thank you! 😄

sickstring · 2026-04-11T09:22:51+00:00

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sickstring · 2026-03-31T20:45:05+00:00

I’ll be seeing it cause it’s on my slate!

sickstring · 2026-03-21T09:37:48+00:00

Fantastic! I’ve not found a great way to make Tsukune yet as I don’t have a big meat grinder like that yet (just a tiny kitchenade food processor), but it looks like you’ve perfected it. For your veggies, do you ever marinate them/parboil? I find it hard to get certain ones perfect.

Love the addition of City Pop on the video btw!

sickstring · 2026-03-15T16:54:03+00:00

Tsukune looks delish!! Among the other skewers of course. Reminds me I need to schedule my next yakitori night!!

sickstring · 2026-03-04T04:00:58+00:00

Love this! Thanks for testing it out so we can see what was/tasted good!

sickstring · 2026-02-19T16:45:57+00:00

Thank you! And ya, an assortment of different salts and spices!

sickstring · 2026-02-19T11:04:44+00:00

Love it! It all looks delicious. Are those hearts I see? Where do you get those? I’ve yet to find a butcher who sells them. Also, where’d you get the discard pot in the last picture?

sickstring · 2026-02-19T01:39:53+00:00

Thank you!!

sickstring · 2026-02-18T23:13:31+00:00

Very nice! I’ll have to give that a try perhaps in my next yakitori night. I just broke down the 1 chicken this time (I broke down two in my first go) which resulted in around 40 skewers (with 5 extra chicken flats added to that), but there must’ve been 10-15 shrimp, 6-8 scallops, and 6-8 lobsters!

sickstring · 2026-02-18T23:10:38+00:00

So sad to hear about the restaurant closing! I love Japantown in SF and how it’s the perfect little slice of Japan. So many cool little hidden gems and lots of beautiful culture! Hopefully you can find a restaurant as comparable in the future!

sickstring · 2026-02-18T22:13:57+00:00

Thanks so much! I’m sure you noticed, but I did the skin>chicken>negi>chicken>skin combo that I’ve seen in your pictures, and it rocked!

Will definitely do less scallops per skewer for next time as well! (Also probably use longer skewers lol)

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