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Identical to the set I bought. Highly recommend these if you're looking for cheap and good. Only 6 reviews but scored perfect

Q

The WP set gets a meager 3.5 to 4 on Amazon.

I don't need high dollar knives to produce good food. If it cuts then I'm golden. I only sharpen them about once every 2 months depending on usage. I woukd definitely buy these again once they go old.

FTR, I own the Victorinox slicer (which I hardly ever use), the bread knife (which I use all the time), and the chef's knife (which I use as often or even more frequently than my $100 Tojiro or the hand-crafted Watanabe blade santoku).

Knives don't make better food, but use them more and you'll better appreciate good ones. That's not intended as a knock on you, really. I never appreciated them until my brother bought me a really nice one for Christmas several years ago. A better knife will get a finer edge, holds that edge better, feels better in your hands, has better balance, and won't wear you down as quickly when doing a ton of prep.

And the Victorinox I mentioned, not a one of them qualifies as "high dollar."

I have used expensive knives l. My grandfather use to own a catering business, he's the sole reason I love to cook. He has some great knives and there is a difference. I just feel at home I'm not using them often. Maybe to chop veggies and herbs. If I were to be in the cooking business I would buy some high dollar knives.

The knives you listed seem like a fair price. I guess I have an emotional attachment problem, my knives and I been through a lot of tailgates and bbqs. Hard to part ways lol. I love my Wolfgang Pucks.

I have used expensive knive. My grandfather use to own a catering business, he's the sole reason I love to cook. He has some great knives and there is a difference. I just feel at home I'm not using them often. Maybe to chop veggies and herbs. If I were to be in the cooking business I would buy some high dollar knives.

The knives you listed seem like a fair price. I guess I have an emotional attachment problem, my knives and I been through a lot of tailgates and bbqs. Hard to part ways lol. I love my Wolfgang Pucks.

I used to like Puck, but the guy has completely and unabashedly sold out. He'll put his name on anything as long as it ends up on QVC.

That's how most chefs do. Everybody on these food network shows have similar products imo. All cheap and durable. Who's getting worse is Giada. She's on everything that little slut. I don't mind there products becasue I do enjoy their shows and have learned a lot from them.

No one has gone the extreme like Puck, IMO.

All cheap, I'd agree. Durable? I don't think so. Everything I've read about Rachel Ray's stuff is it's garbage; the stuff from Paula Deen I've used was crap. Some of Emeril's cast iron is fine, but it's cast iron...

I never had any issues with Bobby Flay, Wolfgang Puck, Emeril or Mario Vatali. Never tried Paula Dee or Rachael Rays products. I'm not very picky though. I use to own a set of pots and pans bought from Walmart that lasted for about 8 years lol. Martha Stewart even produce decent stuff. Since I actually own Wolfgang Puck knives I can say they are durable. I'll even send you a pic lol. They're cheap and durable my friend.

I refuse to buy crap that I'll end up replacing quickly anymore. If I can't afford it, I'll wait until I can. Now I'm not saying I need the best - I don't own a single piece of All Clad, and the Le Creuset that I own I got from Hilton Honors points. But you have to admit that good pans DO make a difference in your cooking.

Yes they do, I recently received a new set as a wedding gift. They are incredible. I think I might ask the wife to buy me a nicer set of knives for my birthday. I just don't see myself buying them anytime soon.

Wife is going to be out of town this weekend so I am gonna do takeout from somewhere I would not normally get to eat. My wife is the pickiest eater in the world so these would be spots I doubt she would try. I need CP to decide between 4 local restaurants that are within a 10 minute drive for me.

Flavors of Louisiana. My wife doesn't eat any seafood and hates the smell of me cooking shrimp of fish.

http://flavorsoflouisiana.webs.com/

Thai Orchid

http://thaiorchidgarden.net/Dinner_Menu.html

Zeta's Mediterranean Grill. Lebanese Cuisine.

http://www.zetagrill.com/menu.html

Indian Garden

http://indiagardenaz.com/menu.html


I thank you for your time!

Thai or Indian, IMO.

I did KC strips on the Weber last night. Simple salt/pepper/ and garlic rub. Home made baked beans with hunks of ham. Was fantastic

When T-Bones go on sale what do you guys normally pay?

Thai.

Between 7-9 a pound.

I have deals like this on T-Bones and Ribeye every month from one of the local stores here. Always a bit under $6. So I'll go and get a few packs so I can have a steak a week.

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<<<<<<<<<jelly

See lasagna thread. Thank you

If you haven't tried Lebanese, it can be VERY tasty if well prepared. Their sauces and marinades combined with saffron rice is unique, but not strange, if that makes sense.

It's like you say 'I've never had chicken/beef/lamb that tastes like this, but it should, always.'

I broke down hard tonight, havent had a real gyro in probably two years... so I bought the most expensive make at home box at the store tonight, Kronos brand.

Grabbed some vine ripened tomato and a big fresh sweet onion to go with it... I'll gently simmer the meat (smells great, like the real thing... but its just not the same as that chunky, fresh shaved shit) and pita's in some olive oil.

Its still gonna be teh awesome, though... cant wait.

I picked up some ribeyes from Costco for tomorrow. Get 'em salted and sitting.

Ribs, Ashlie potatoes, corn casserole

We have a market that carries real good gyro meat. Gives the choice of lamb or chicken, but never bothered with the chicken. Also sells tzaziki deli style, made on property and doled into different amounts in plastic containers like cole slaw.

Lucky bastard, I gotta go waaaaaay outta my way for a real gyro... gonna have to do my damndest with this box set.

And yes, **** a chicken gyro... dont want one and dont need one... gimme the beef and lamb mix or give me death.

The best tip I ever had on this site. Salt overnight. You are a God.

Love Costco's steak selection!

I also have to give a huge thanks to CP for enhancing my steak cooking experience. I now cook all of my steaks in cast iron, buy chuck eye steaks for parties, and use minimal seasonings (except salt and pepper) on my steaks. Salted overnight is my next adventure, it seems.

Thank you, CP!

Speaking of steak. Bbqing some tbones for the fights tonight

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What price you get those for brah?!?!

24 hours is my sweet spot, but some like more or less. Play around and find what you like. And yeah, Costco does a good job. I got these on sale for $7.99/pound.

These are Harris Ranch USDA Prime Choice. 5 cost $98

Damn! Pricey. Better not **** 'em up, broheem.

Must be nice to be rich. High quality steaks and money to burn on fake autograph memorabilia.

PS you can cook for me anytime.

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Had 3 that came out medium and 2 medium well. Very good

Corned beef and cabbage.

I love that shit.

You know those just make a turd at 20 dollars a pop. Twenty dollars in the toilet bowl tomarrow :D. Just ****ing with ya.

Well after you've thrown those same $20 into fresh veggies and rubundle of stickse/fiber and tossed them all into the 'ol Vitamix, survived the Vitafarts, you then Vita'splode into the same toilet... So I guess you have to pick your battles..

I didn't pay for them. My buddy always goes all out for the fights. I just have to BBQ because he's doesn't know how. It's been like this for for several years.

What's for dinner? Here's mine... (Part 2)
 

Two mediums and one medium well on prime t-bones sounds like you don't know how to grill either. ;)

Yeah, a well seasoned premium cut with a good crust all around and I pretty much don't care if the center is raw.

Personal preference can vary, but a good portion of dark pink is as far as I can go

Agreed. I think our boy probably had too many brews.

That's how everybody liked them. My wife needed hers more on the well side because she's pregnant. I like my steaks medium. It's all personal preference, especially when you're bbqing for other. A good BBQer will ask everyone how they like their steaks prepared.

I didn't have one beer last night. Honest truth.

I'm sorry. Feel better. Being sick is no fun.

Just busting chops, really. I'll cook what anyone wants, but I'll silently judge them in my head and take mental notes next time, and if they want anything more well done than medium rare, they get choice sirloins from that point forward. I'm not wasting good steaks, and especially prime steaks, on people that don't like it prepared in the best way to maximize flavor and tenderness.

And BBQ is low and slow. Grilling is hot and fast. #petpeeve

So if you're family wants medium to medium well you'll feed them sirloins and not tbones? Sounds like a dickish move to me. I think you're being a little dramatic about it. I don't even eat a steak medium rare. Medium is the way to go imo. Sucks that everybody would have to eat like you in order to get a good cut of steak lol.

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Maybe not sirloins unless they want well done. But without a doubt, if it's my money, I'm not spending $20/pound to turn it into a briquette. FTR, everyone would get the same cut, it's not like I'd serve a couple t-bones and everyone else sirloin.

If they like well done, I'm more apt to not do steak at all, in all honesty. I'll make lasagna, or pasta carbonara, or pork loin, or smoke something. I don't just have steak in my arsenal for reasons like this.

They don't have to eat like me, but I'm not going to waste primo stuff on someone that doesn't want it prepared in the best way possible.

And even that's a bit of an overstatement. I'll cook primo stuff to medium. But medium well and well done, not more than once. If you're a medium well to well person, next time you come over, we're probably not having steak at all.

That's YOUR personal opinion. Geez, I'm glad we aren't friends I would have I expect some shitty pasta every time I visit you lol. My family and I wouldn't be worthy of a tbone because you're too cheap and I would have to get it prepared to your satisfaction and not mine.

Trust me, we were friends and I bought you and your wife a top choice steak I'm going to prepare it how you guys like it. If your wife wants it well done that's how I'll make it and I won't hold it against her.

Or brisket that only takes 13 hours, or a nice roast chicken, or coq au vin that takes hours slaving over a stove, or a lasagna that generally runs me $100+ every time I make it. I didn't say just pasta.

I do way more work and generally spend more when I do something other than steak. So the point you're making just isn't true.

And my personal opinion on how steak should be prepared is the expert opinion on how something like a t-bone SHOULD be prepared. It's not coming from me, though I do agree with it.

I would do the same. Just saying, next time we're probably not having steak. But that doesn't mean it would try any less than I would have otherwise. I'd try my damnedest to make something you'd love, without desiccating a steak.

These do look good, by the way. Better than my last t-bone, for sure.

So the expert is ALWAYS right? I'm sorry dude, but you're being very over the top on this. A steak should be prepared to the consumers liking.

The experts are accounting for the preparation that best enhances flavor and texture. Could they be wrong? Sure.

Then why don't you prepare a steak they way your friends like it instead of some expert who could be wrong?

Are thousands of experts wrong? Unlikely.

And for the third time, I believe, I would. Just not more than once if we're talking prime cuts. It's not like I'm ridiculing them and refusing to cook it. I'd grind my teeth and do it. But next time, we're having something equally delicious (if not more so) that doesn't involve a prime cut of meat.

Now, to change the subject because I like you and hope you didn't mean you saying you're glad we're not friends... I bought stuff for pesto tonight for some chicken. Thanks to you. Care to share a recipe? I like it, but have never actually made it.

I wasn't being serious. I just pretty much threw it together tasting it several times over and over lol. I used 2 bushels of basil, extra virgin olive oil, 4 cloves of garlic (if you haven't figured it out I'm a huge fan of garlic) Rosemary, roasted pine nuts, Parmesan cheese, salt and pepper. I really like the Rosemary as most recipes don't call for it.

I didn't grab any rosemary, never heard of that before. I do have some in the back yard though.

Yeah I had to use it up before it went bad. I haven't found one recipe that calls for it. I like to experiment and this was a fairly good addition.

I'll give it a shot sometime. Probably not tonight because the wife has never had pesto, but maybe next time.

My wife likes steaks well done like a weirdo too so if I buy Ribeye and Sirloin at the same time, I'll freezer bag one of each together, so when I cook steak one night she gets her hockey puck sirloin and I get my medium rare Ribeye.

WINNING.

Anybody getting ready to cook corned beef?

Its a beautiful day here, so I'm gonna bust out the grill for the first time since last fall... got a huuuge NY strip and will put a baked potato with it.

Will smother it with a sauteed mushroom, onion and garlic mix, have some beers and vodka to work through first though... gonna be a great sunday, capped off with The Walking Dead later.

What's for dinner? Here's mine... (Part 2)
 

Did the basil chicken with a side of yellow squash and zucchini sautéed with shallot, garlic, and finished with Parmesan.

Pic looks like shit, so not posting it.

Finishing it off with a homemade fruit salad of strawberries, oranges, pineapple, and grapes.

ROFL


Love the honesty FMB.

I'll post it, but if I hear one "smashed banana" comment... :cuss:

I seldom cook but my wife has been sick the last couple of days. So I am the dinner cook for once. So I made a variation on Chicken Cordon Bleu. I basically stuffed boneless chicken breasts with bacon, swiss cheese, and stuffing. Baked in Cream of Chicken soup for 45 minutes. Topped with more cheese, served with the rest of the stuffing and green beans on the side.

Not bad for someone who hasn't cooked a real meal in a couple of years! :D

I'm making Vitafarts....

OOhhhh what flavor?!?!?!

Replacing ham with bacon? Noted.