I have 2 beautiful Aogami blue steel Japanese knives if you’re interested.
165mm guyoto and smaller petty. They are perfect and extremely sharp.
I’d be happy to send them to you if you like. I havent used them in a long time since I bought my messermeister set and I’d love to see them go to someone who would use the shit out of them.
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OMG that would be amazing 
In other news, I made mustard with some sezchuan peppercorn.
It’s really cool
I messed up the ratio so it’s too grainy but the taste is awesome
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My email is in my profile page. You just need to drop down the arrows on the right.
Let me know how to get them to you.
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I recently did something similar. The texture is passable, even good; some ribs came off the bone. You can’t beat the convenience. And you can add whole mini peppers, cobbed corn and shallots, cooking them for 10-15 minutes and doing no prep work at all (maybe an optional oil spray), serving them with butter and salt. Sauce the ribs, and enjoy a very good quick meal.
I didn’t think about saving the fat, but that’s a great idea. As is mustard with prickly Szechuan peppercorns. I haven’t tried chili crisp on ribs but bet it’s good.
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Wow! Love the nice straight spine and edge with just a slight taper to the tip. Very refined and elegant.
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Baby back ribs and corn are on sale everywhere this week in my city. The decision to airfry a quick and awesome meal was easy.
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Those turn out even better in the air fryer compared to the beef ribs in my experience. Solid work!
Chanterelle and Sulphur Shelf (chicken of the woods).
What to do? Pizza? Pasta? Pierogis? Omeletes?
The whole house smells so good.
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Really trying to focus on basics
Starting to get the hang of cutting
But still have issues with keeping knife straight
Also working on omelette
Ends need work
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You’ve come such a long way, Anna! It’s been cool to watch.
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YUM!
With your omelet skills & my shroom hunting, breakfast can finally take its rightful place as the king of meals.
Nice slices too!
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still working on it! The current versions would get sent back
I think my spatula might be too big for the pan though
Not by me. The inside is perfect, and I guess its a matter of taste.
Some black trumpet chanterelle would put it into the stratosphere, if one were into that kind of stuff.
I know that shrooms aren’t everybody’s cup of tea.
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Some of my best work is completely unintentional.
I haven’t had that kind in a really long time.
I’m just going to talk about knives for a second.
Your knife has a heel that you can’t sharpen through, so the blade gets wonky.
Look at the heel to see what I mean.
For the omelet, you use the pan to seal the edges, not a spatula. Tilt and toss at 45° angle to make a that torpedo shape. Eggs are forgiving, be agressive.
I was told to “toss them jiggily titties” to make the correct omelet.
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Ohhhh. I thought that was a trick pros use to save time because they have the skills to not need a spatula!
I’ll start practising
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