Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[cdcox]

Forgot to take pics.

grilled Sambal shrimp (sweet Thai BBQ)
Lime basil rice
Cucumber salad

[cdcox]

Originally Posted by KCUnited

Wah lah

I was stuck on a final word on one of the Wordle spin-offs this week. I was trying mad permutations of a few letters and finally “voila” worked. I was like WTF does voila mean?

[srvy]

Originally Posted by cdcox

I was stuck on a final word on one of the Wordle spin-offs this week. I was trying mad permutations of a few letters and finally “voila” worked. I was like WTF does voila mean?

It means Wah Lah

[lewdog]

Originally Posted by KCUnited

I always tend to lean to the already cut Carne Asada but not sure why? That really looks good. Did you like the marinade?

Carnicerias are amazing here but depending on the location, can be tough asking a question about something. I really need to work on my Spanish!

[Pablo]

Originally Posted by lewdog

I always tend to lean to the already cut Carne Asada but not sure why? That really looks good. Did you like the marinade?

Carnicerias are amazing here but depending on the location, can be tough asking a question about something. I really need to work on my Spanish!

Or maybe they need to really work on their English!

[KCUnited]

Originally Posted by lewdog

I always tend to lean to the already cut Carne Asada but not sure why? That really looks good. Did you like the marinade?

Carnicerias are amazing here but depending on the location, can be tough asking a question about something. I really need to work on my Spanish!

I’d prefer it chopped but this is how I’m used to it being butchered in Chicago carniverias so no big deal.

Marinade was fantastic and they speak enough English and me enough Spanish to make it work. I’ll definitely be back.

[Easy 6]

Originally Posted by KCUnited

Flour tortillas shit all over the best corn tortillas. They’re flour, salt, water and fat. Perfection.

I think of it as similar to regional differences like molasses vs vinegar based bbq sauce in the US. Both are good, one is just preferred based most likely on where you’re from and what you’ve been exposed to. Half of MX prefers flour over corn.

Whoa, shots fired... flour is more durable for a big burrito/chimi etc, but that ground corn ALWAYS adds more flavor than flour

Don't even try to sell me a street taco, or many other things, in anything but a corn wrap

You're clearly the Mexican food jefe around here, but thems fightin' words!

[Buehler445]

Originally Posted by lewdog

Need for recommendations for some basic steak knives. I’m a cheap bastard but I don’t want something that will rust. I eat steak once every 1-2 weeks.

What you got?

I have a Wustof set that came with the knife block I got for my wedding. They're good, no idea the cost though. They are not serrated. I prefer them that way, I think it gets a nicer cut, and better mouth feel than serrated. However, I read something somewhere on America's Test Kitchen that the ceramic plates dull the knives really quickly compared to serrated. I haven't had my knives across a whetstone yet. I don't eat steak as much as you and they certainly need it now, but I think this is a bit overblown (I should not that I hone them after I wash them). I bought a whetstone and am going to try to make them lifers.

Here's what ATK had to say.

Spoiler!

vWhat You Need To Know
When we learned that our favorite steak knife set, the Victorinox Swiss Army 6-Piece Rosewood Steak Set, increased in price from about $80 to about $170, we wondered if we could find comparable knives that wouldn’t slice into our savings. We knew from past tests that serrated knives—even those with minuscule serrations—mangle and tear meat, so we focused on smooth-edged steak knives. Smooth-edged knives can also be sharpened, giving them a longer lifespan than serrated knives. We rounded up sets of four to six knives (all were priced less than $18 per knife). Lefties and righties with large and small hands sat at dinner tables and tried each blade, slicing through rare and well-done steaks—including inexpensive, moderately tough shell sirloin and pricey, tender strip steaks—served on ceramic plates. Each knife made 525 cuts in total.

To measure the sharpness of each knife, we sliced through a single sheet of paper before and after testing, noting how easily the knife slid through. Most knives were sharp out of the box, with the exception of one set that struggled, making jagged, torn slices of meat. Surprisingly, another set was almost too sharp, rapping loudly against our plates and leaving permanent marks in the ceramic no matter how gently we cut. This set quickly dulled from repeated grinding into the plate and failed the paper test after 525 cuts. Only one other set was too dull to slice through paper by the end of testing. The remaining two sets were either just as sharp as when we started or showed only a minimal decrease in sharpness.

As for comfort, testers favored knives with contoured wood handles, which were lightweight and easy to grip. Some knives with plastic or metal handles were either too heavy or felt slippery in testers’ palms. We also preferred knives whose blades and handles were of nearly equal length, which made them easier to control. Our preferred products had less than a 3/4-inch difference in the length of their handles and blades; the lower-ranked knives had either handles or blades that were longer by an inch or more and therefore felt unbalanced.

While testers gave a slight edge to our winning knives for their comfortable, attractive handles and slightly sharper blades (we still recommend them as a top choice), our Best Buy performed almost identically at a savings of nearly $24 per knife. Our Best Buy's blades held their edge through more than 500 cuts and their thick wood handles were lightweight and easy to hold

Winner

Spoiler!

These sleek, sharp knives sliced effortlessly through even the toughest steaks, and their good-looking contoured rosewood handles were secure and comfortable to hold. Though the blades dulled slightly after many cuts, sharpening easily brought them back to life.

https://www.amazon.com/dp/B000PL1A2Q...pchart-20&th=1

Best Buy

Spoiler!

Despite a very slight deficiency in out-of-the-box sharpness, these bargain knives cut cleanly and easily, and their thick wood handles were lightweight and easy to hold.

https://www.amazon.com/dp/B0000BYEJ4...kequipchart-20

Also Recommended - I think these are similar to mine, but a newer model.

Spoiler!

These ultrasharp blades glided effortlessly through tough cuts of meat, but they were actually too sharp for some testers, who disliked the nails-on-chalkboard sound the blades made as they ground into the ceramic dinner plates no matter how gently they were used. Cutting on ceramic also quickly dulled the knives’ edges. The plastic contoured handles were generous and comfortable.

https://www.amazon.com/W-C3-BCsthof-..._title_kitchen

Another note, I don't know if dishwashing is a deal breaker for you, but I handwash all my knives. I think you're not supposed run wood handles through the dishwasher. I don't know about the polymer on mine, probably depends on the dishwasher. Mine has this sanitize setting that gets everything as hot as the surface of the sun and I don't know if it will handle it.

If it's a dealbreaker, I'd run the Chicago Cutlery and see how long you can run them.

JMO.

[srvy]

That Chicago Cutlery set is carbon steel with stainless color. Not a deal-breaker at all just a funny way to fool you to thank they are stainless steel. Carbon steel takes a bit of maintenance it will rust. Hand wash them dry and lightly oil and they are fine and will take on a cool patina.

The Victorinox swiss knife doubling in price means all the ATK love has gone to their heads.

[lewdog]

Originally Posted by Pablo

I would look at Victoronix. I have a chef and paring knife from them and will buy more as I need them. The only steak knives I have are from a set and that set is pretty weak, but I can recommend the brand at a reasonable price 100%. And I've run my paring knife thru the dishwasher a bit and no rusting so I dunno what these are made from but it seems legit.

https://www.amazon.com/Victorinox-Cl...s%2C109&sr=8-6

Originally Posted by Buehler445

I have a Wustof set that came with the knife block I got for my wedding. They're good, no idea the cost though. They are not serrated. I prefer them that way, I think it gets a nicer cut, and better mouth feel than serrated. However, I read something somewhere on America's Test Kitchen that the ceramic plates dull the knives really quickly compared to serrated. I haven't had my knives across a whetstone yet. I don't eat steak as much as you and they certainly need it now, but I think this is a bit overblown (I should not that I hone them after I wash them). I bought a whetstone and am going to try to make them lifers.

Here's what ATK had to say.

Spoiler!

vWhat You Need To Know
When we learned that our favorite steak knife set, the Victorinox Swiss Army 6-Piece Rosewood Steak Set, increased in price from about $80 to about $170, we wondered if we could find comparable knives that wouldn’t slice into our savings. We knew from past tests that serrated knives—even those with minuscule serrations—mangle and tear meat, so we focused on smooth-edged steak knives. Smooth-edged knives can also be sharpened, giving them a longer lifespan than serrated knives. We rounded up sets of four to six knives (all were priced less than $18 per knife). Lefties and righties with large and small hands sat at dinner tables and tried each blade, slicing through rare and well-done steaks—including inexpensive, moderately tough shell sirloin and pricey, tender strip steaks—served on ceramic plates. Each knife made 525 cuts in total.

To measure the sharpness of each knife, we sliced through a single sheet of paper before and after testing, noting how easily the knife slid through. Most knives were sharp out of the box, with the exception of one set that struggled, making jagged, torn slices of meat. Surprisingly, another set was almost too sharp, rapping loudly against our plates and leaving permanent marks in the ceramic no matter how gently we cut. This set quickly dulled from repeated grinding into the plate and failed the paper test after 525 cuts. Only one other set was too dull to slice through paper by the end of testing. The remaining two sets were either just as sharp as when we started or showed only a minimal decrease in sharpness.

As for comfort, testers favored knives with contoured wood handles, which were lightweight and easy to grip. Some knives with plastic or metal handles were either too heavy or felt slippery in testers’ palms. We also preferred knives whose blades and handles were of nearly equal length, which made them easier to control. Our preferred products had less than a 3/4-inch difference in the length of their handles and blades; the lower-ranked knives had either handles or blades that were longer by an inch or more and therefore felt unbalanced.

While testers gave a slight edge to our winning knives for their comfortable, attractive handles and slightly sharper blades (we still recommend them as a top choice), our Best Buy performed almost identically at a savings of nearly $24 per knife. Our Best Buy's blades held their edge through more than 500 cuts and their thick wood handles were lightweight and easy to hold

Winner

Spoiler!

These sleek, sharp knives sliced effortlessly through even the toughest steaks, and their good-looking contoured rosewood handles were secure and comfortable to hold. Though the blades dulled slightly after many cuts, sharpening easily brought them back to life.

https://www.amazon.com/dp/B000PL1A2Q...pchart-20&th=1

Best Buy

Spoiler!

Despite a very slight deficiency in out-of-the-box sharpness, these bargain knives cut cleanly and easily, and their thick wood handles were lightweight and easy to hold.

https://www.amazon.com/dp/B0000BYEJ4...kequipchart-20

Also Recommended - I think these are similar to mine, but a newer model.

Spoiler!

These ultrasharp blades glided effortlessly through tough cuts of meat, but they were actually too sharp for some testers, who disliked the nails-on-chalkboard sound the blades made as they ground into the ceramic dinner plates no matter how gently they were used. Cutting on ceramic also quickly dulled the knives’ edges. The plastic contoured handles were generous and comfortable.

https://www.amazon.com/W-C3-BCsthof-..._title_kitchen

Another note, I don't know if dishwashing is a deal breaker for you, but I handwash all my knives. I think you're not supposed run wood handles through the dishwasher. I don't know about the polymer on mine, probably depends on the dishwasher. Mine has this sanitize setting that gets everything as hot as the surface of the sun and I don't know if it will handle it.

If it's a dealbreaker, I'd run the Chicago Cutlery and see how long you can run them.

JMO.

Thanks boys.

Buehler, should I highlight the CHEAP BASTARD part and discuss my Jewish ancestors with you?!?!? $100 knives will not happen!

[Fish]

Originally Posted by lewdog

Need for recommendations for some basic steak knives. I’m a cheap bastard but I don’t want something that will rust. I eat steak once every 1-2 weeks.

What you got?

A fine gentleman like yourself has no business using some janky serrated steak knives like a ****ing caveman.

Personal favorite for the price:
https://www.amazon.com/dp/B08BRS7VPF/?th=1

Or one of the best if price is no restriction:

https://www.amazon.com/dp/B085V68J56/

https://www.amazon.com/dp/B01MDM99R6/

Get you a nice set and keep them sharp. Highly recommend including a decent sharpening steel if you don't have one, and just give the knives a few runs after every use. Do that and you'll be satisfied for life.

[KCUnited]

Originally Posted by Easy 6

Whoa, shots fired... flour is more durable for a big burrito/chimi etc, but that ground corn ALWAYS adds more flavor than flour

Don't even try to sell me a street taco, or many other things, in anything but a corn wrap

You're clearly the Mexican food jefe around here, but thems fightin' words!

I definitely won’t turn down a corn tortilla taco.

Matter of fact I’m going to try a take on a taco soon with corn tortillas.

[lewdog]

Originally Posted by Fish

A fine gentleman like yourself has no business using some janky serrated steak knives like a ****ing caveman.

Personal favorite for the price:
https://www.amazon.com/dp/B08BRS7VPF/?th=1

Or one of the best if price is no restriction:

https://www.amazon.com/dp/B085V68J56/

https://www.amazon.com/dp/B01MDM99R6/

Get you a nice set and keep them sharp. Highly recommend including a decent sharpening steel if you don't have one, and just give the knives a few runs after every use. Do that and you'll be satisfied for life.

I really don't like the serrated thing either. Had no idea that was even a thing for steak knives.

But have you seen the investing threads around here?! **** these prices for knives man, I don't think I can take it!

[Fish]

Originally Posted by lewdog

I really don't like the serrated thing either. Had no idea that was even a thing for steak knives.

But have you seen the investing threads around here?! **** these prices for knives man, I don't think I can take it!

Gotta be honest, in my opinion good blades are always well worth an investment. Stuff like hunting knives, kitchen knives, every day carry knives, ones you use often are worth putting some money into if you know what's worth it.

[Buehler445]

Originally Posted by lewdog

Thanks boys.

Buehler, should I highlight the CHEAP BASTARD part and discuss my Jewish ancestors with you?!?!? $100 knives will not happen!

I think we’re from the same tribe on my mothers grandfathers side

I was shocked at some of those prices. I guess I’m glad I got the knife block for my wedding.

That being said, I buy good knives. Not elite knives, no handmade Japanese or anything like that, but my chefs knives are Wustof and Victorinox. And I have a couple good paring knives. There are some shit knives around, but I use decent knives that hold an edge.

If I were in the market I’d be looking at the Chicago Cutlery ones most likely. But I will say the Wustof ones I have are really nice.

It should also be noted that ATK hasn’t let me down yet.