Sometimes the weirdest ideas come to me when I’m in my laboratory (kitchen). This week I was thinking about how amazing Korean KimChi tastes. It’s unique tangy, funky, fermented experience is like a taste bud’s dream come true. So complex in it’s flavors, KimChi ticks all the boxes for me.
This Dalstrong chef knife was run through a Brod & Taylor tungsten carbide sharpener and it completely destroyed the edge. One of my Chef’s was being a little too aggressive and he gave his knife a whole new definition to the term “Toothy Edge” The Brod & Taylor is a
In today’s post we get to interview Wicked Edge Owner/Inventor Clay Allison. Here he talks history, the problems with other guided systems, stropping and the impressive results he has achieved using a new “honeycomb” nano cloth. Clay opens up to set the record straight on some misconceptions and rumors about
You will love how easy beet kvass is to make as all you need is 3 ingredients.Beets 1.5 – 2 pounds Sea Salt 1.5 Tablespoons (do not use salt with iodine)Non Chlorinated Water. (Enough to fill a gallon jar to the top) That’s it. Once you mix all the ingredients
Chicken and Apple breakfast sausage has to be one of my favorites. It’s delicious, juicy, and loaded with extra goodies. To make this recipe you’ll want to follow traditional sausage making practices. Keep everything very cold. The meat and the fat needs to be chilled to around 33-35F. This will
Nacho Cheddar Sauce.. My mouth is salivating as I think about it. There’s only one problem. Melting fresh cheddar cheese isn’t as easy as it sounds. It tends to split and get grainy when too much heat is applied, when too much is added at once, and so on… Who