Alex Caceres -120

[PunisherIND]

Lol at this thread dying when an alpha male stud shows up on the scene

I only thought the "dishes" people talk about here existed so people can act pretentious. It's funny when the phaget waiter comes over and lists the ingredients and how they prepare it like I'm actually going to eat the shit and not just let it sit infront of me while I drink and periodically retire to the mens room to do key bumps.

Mos times I have to cut the waiter off like "just stfu and bring me my food twink". I can just picture one of these phagets listening intently to what the specials are and how they prepare the cream of sum yung guey like they are actually going to eat the stuff.

Cant make it up

is there something wrong with enjoying a nice spotted dick with warm custard?

[DeFactoCrippler]

is there something wrong with enjoying a nice spotted dick with warm custard?

You just cant find a good spotted dick outside the english countryside.

Spotted dick really is an aquired taste though.

maybe someone here has a recipe?

[MD]

Sac, I'm looking for a good kitchen knife. Thoughts on this? I can get it locally on sale for >$120. It'd be my main kitchen knife, likely for a few years. Opinions?

http://www.amazon.com/Ken-Onion-DM0504-10-Inch-Slicing/dp/B000NM0H8K

[NunyaBidness]

This is the knife I use, much cheaper, and I'm happy with it.

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1364241332&sr=1-1&keywords=victronix+knives

[Sacrelicious]

Sac, I'm looking for a good kitchen knife. Thoughts on this? I can get it locally on sale for >$120. It'd be my main kitchen knife, likely for a few years. Opinions?

http://www.amazon.com/Ken-Onion-DM05.../dp/B000NM0H8K

Actually that looks sick as hell, though I'm not into the ergonomic handles myself, no idea why, its strictly a matter of personal preference.

These are what I use personally: http://www.knifewear.com/knife-family.asp?family=3

I use the petty and the 210mm all the time from that set, I do not have enough good things to say about them, extremely light and easy to use, they do literally 98 percent of anything I would ever need to do in the kitchen. The only complaint is the frequency that they need sharpening, but thats typical of Japanese steel, you also do need a special ceramic honing rod for them, a steel will damage them.

[Sacrelicious]

This is the knife I use, much cheaper, and I'm happy with it.

http://www.amazon.com/Victorinox-Swi...ctronix+knives

Victorinox are solid products, and very affordable. I still have an old set I used in school with something very similar to this in it:

http://www.amazon.com/Victorinox-12-Inch-Chefs-Rosewood-Handle/dp/B0019WXJ5Q/ref=sr_1_85?s=home-garden&ie=UTF8&qid=1364256769&sr=1-85&keywords=victorinox+knife

Absolutely no complaints, and a very good price.

[varkolek]

Sac, I'm looking for a good kitchen knife. Thoughts on this? I can get it locally on sale for >$120. It'd be my main kitchen knife, likely for a few years. Opinions?

http://www.amazon.com/Ken-Onion-DM05.../dp/B000NM0H8K

Shuns are good knives, but a lot of people have problems with that particular design of the Ken Onion. Complain about such things as the bolster getting in the way of sharpening. There's similar knives out there in VG-10 which are probably made to a similar standard of the Shuns, the ones Sac posted are probably one of them.

With the Wusthofs and Henckels that are extremely expensive, they're advertised as being 55-58 RC, but actually the hardness is more like 52-55 and only towards 55 RC on the smaller knives like paring. The forging is of no real advantage for this kind of steel, all it does is align the grain so the knife is stronger for bending and such. With a knife like a Victorinox with rolled steel, the rolling etc processes the steel in a similar way to forging.

For cheap knives, these are unusual in that the hardness is actually 58 RC: http://www.frosts.se/products/food I think you can order direct from the website. The steel is also much better than Wusthof/Henckels. I have one of the fishing knives, not the cook knives. I think a Japanese knife above 60 RC will perform better, but the Moras can be very cheap.

[Sacrelicious]

So after fitguy got me thinking a bit, I made some of my own yogurt using some excellent milk I got at the farmers market, and separated the whey from it for some oldschool cream cheese.

I combined this with softened butter at a roughly 2.5:1 ratio and worked it together thoroughly, added some minced garlic, dill, thyme, marjoram, salt, and coarse pepper. Let that sit in the fridge overnight so all the flavors could get to know one another, it was basically a boursin cheese imitation, except significantly better then the stuff they sell in the store.

Used it to stuff some crimini mushrooms, baked them for about 6 minutes, garnished with some fresh dill and cracked pepper. Absolute fantastic appetizer. I intend to make it again next weekend and take some to my family for easter dinner, this shit is really, really good.

[Sacrelicious]

Sac, I'm looking for a good kitchen knife. Thoughts on this? I can get it locally on sale for >$120. It'd be my main kitchen knife, likely for a few years. Opinions?

http://www.amazon.com/Ken-Onion-DM05.../dp/B000NM0H8K

Kitchen equipment is highly commercial, one of the things that needs to be taken into consideration is the fact that a great deal of the higher priced home equipment actually has little functional value.

For example, a knife like that looks sick and would have several uses, though due to its design, try mincing a shallot or dicing an onion with it, you are likely to encounter some difficulty.

I've noticed in browsing kitchen sections at department stores, they will sell extremely expensive frying pans that, due to their coating and design, are actually only functional on a small fraction of available ovens and even when being used there have absolutely no ability to properly conduct heat or cook food, its absolutely astounding.

But you must keep in mind, a lot of this stuff is marketed towards housewives, its the nature of the beast. I buy most of my stuff at restaurant auctions or clearances, pennies on the dollar, it looks like something that was half dragged out a dump, and my frying pans are heavy enough that if I struck someone with them, it would likely kill them, yet they outperform and of the stuff you find for sale in stores on every possible level.

Check out that link I posted, I love these knives, if you want something more budget oriented, Victorinox is a great company. The one issue I have with them is they sell a lot of "knife sets", you do not need a knife set that seems like a bargain, you just need one good knife.

Henckels is a classic as well, for home use, a solid chef knife in the 8 to 12 inch range would serve you absolutely fine, and would actually have less maintenance then a Japanese knife, i just find that when working with it for literally hours a day its heavy and awkward, but that does not apply to home use at all.

[MD]

Henckels is a classic as well, for home use, a solid chef knife in the 8 to 12 inch range would serve you absolutely fine, and would actually have less maintenance then a Japanese knife, i just find that when working with it for literally hours a day its heavy and awkward, but that does not apply to home use at all.

Thanks buddy, I'll keep that in mind. Anything you'd recommend in that 8-12 range? I'm looking for something reliable and sturdy that preferably doesn't need sharpening often. Price isn't really a problem, I'd rather go for quality.

[varkolek]

Anything you'd recommend in that 8-12 range? I'm looking for something reliable and sturdy that preferably doesn't need sharpening often. Price isn't really a problem, I'd rather go for quality.

I stopped buying knives because I don't have the disposable income or time anymore, but I used to be into it. I don't want to appear like a snob, but there's two ways of classifying sharpness. An edge, once it degrades to a certain point will stabilise and maintain that geometry almost indefinitely. If you think of a sheet of metal, the edge won't really mushroom or fatten, it will stay that way. This is what most people are doing when they sharpen knives. They're restoring a geometry thin enough so that it will cleave through food. They're making the knife thin enough behind the edge so that it performs well. But this isn't really affecting the edge in a way that the properties of the steel, like structures in the steel, and hardness, play any importance. The potential of the steel won't actually matter.

For this kind of sharpness, any cheap knife will do and you probably won't notice much difference in performance between them. It's more important to consider ergonomics like size of the knife and comfort. Housewives fork over a lot of money for their Henckels, Messermeister or Wusthof, and then they open a can with it. If the knife breaks they'll complain their expensive knife is crap. That's why those companies intentionally keep the hardness low on larger knives, and only step it up to 56 RC on the parings, because people are unlikely to use a paring knife to open a can.

I don't know if you can get them in the US, but there's this Thai brand of knife, Kiwi. I can get one in Chinatown for $5. The spine on them is real thin, probably not even 1mm thick. They're cheaply made, just simple wooden handles and the knives aren't tapered until the edge, but the knife is so thin it doesn't matter. They just glide through food, won't bind when chopping onions or anything. I use one myself when I don't have a sharp knife handy, or I feel like the ease of use of stainless. The steel is the same, and the hardness is the same as in a Wusthof, and in reality they'll perform just as well. Actually, I can guarantee they'll chop onions better.

But you can also sharpen a knife to a similar degree as a razor blade, which does have applications in the kitchen. Once you get used to it, it makes things easier. And it's only when using this kind of sharpness that you need to step up above 58 RC, consider either carbon steel or good stainless, and start looking at a different price point.

So if the aim is to get a good knife that stays sharp for a long time, and price isn't important. Shun Classics and some of the others mentioned above are good. But you could also look at Shun Reserves, which use SG2 rather than VG10 at higher hardness. The Shun Reserve will stay sharp a lot longer. VG1, VG10, SG2 are all Japanese steels made by the same company. I haven't used SG2, but I have used a steel very similar to VG1 (which isn't so different to VG10).

But I'm not just making up that SG2 has significantly longer edge holding. It's not only with kitchen knives, but Fallkniven makes great hunting knives, and I think the 2 main steels they use are VG10 and SG2. SG2 is widely acknowledged to have much greater edge holding, and it holds a fine degree of sharpness too. Also, what's important is that SG2 isn't very brittle at that hardness. Shun is a big company, so despite the hardness and quality they want their knives to be user friendly. They want you to be happy with their knife.

The problem is I think Shun Reserves don't come any bigger than 8', which isn't ideal. Off the top of my head another knife using SG2 is Blazens: http://www.epicedge.com/shopexd.asp?id=85486 Actually, you can read in the description that the shop owner, Dan O'Malley, is the one who got Ryusen to use SG2 in that line.

Another option might be either Artisan: http://www.finejapanesekitchenknives.com/artisan.php or Akifusa: http://www.epicedge.com/shopexd.asp?id=85649 If the two knives are different aside from the branding, my understanding is the Akifusa may be thinner at the spine. The knives use SRS-15, which is a high speed steel (steel used to cut other steels), so you can imagine it has good edge holding. SRS-15 isn't 100% stainless, more like stain resistant, but the knife is clad on the side with stainless steel.

I don't know for sure, but would guess that SRS-15 would have better edge holding than SG2. Also, I believe that SRS-15 has good retention of very high sharpness. Meaning SG2 may retain a duller edge for a long time, but SG2 will hold a very high degree of sharpness, similar to a razor, for a long time. Basically I'm saying once sharpened, the Akifusa or Artisan will probably maintain shaving ability for longest out of the knives mentioned.

If sharpening is intimidating, you could find someone who sharpens by hand (not powered sharpening), and then figure out how to touch up the edge on a strop. I think the SRS-15 would need sharpening least often, but SG2 is very good too.

Also, I know that SRS-15 is quite tough at that hardness, probably tougher than carbon steel at the same hardness. Meaning that if you bump the edge into a metal bowl it shouldn't chip much if at all. As long as you don't open a can with it you should be fine. But buying a quality knife and using it to open cans are kind of mutually exclusive.

Obviously there's many options and extremes you can go to. Many knives will perform quite similarly to Shuns, so then you have to consider price, ergonomics and appearance. But I think without going nuts those options mentioned above are pretty safe, and also they're reputable companies.

[NunyaBidness]

Housewives fork over a lot of money for their Henckels, Messermeister or Wusthof, and then they open a can with it.

I doubt a woman has opened a can with a knife since 1955. I don't think most would even know its possible.

[Sacrelicious]

Thanks buddy, I'll keep that in mind. Anything you'd recommend in that 8-12 range? I'm looking for something reliable and sturdy that preferably doesn't need sharpening often. Price isn't really a problem, I'd rather go for quality.

Varkolek pretty much covered all the technical details.

Again I can not say enough good things about the set I gave you the link too, sharpening is not too much of an issue, I really am overstating it.

You can not go wrong with a decent Henckels or Wusthof either, the price tag is going to be somewhat high, but you will be getting an excellent product.

[Grabaka]

Whats good for stabbing a pendejo Chef?

[Sacrelicious]

Whats good for stabbing a pendejo Chef?

[sideloaded]

Lol at this thread dying when an alpha male stud shows up on the scene

I only thought the "dishes" people talk about here existed so people can act pretentious. It's funny when the phaget waiter comes over and lists the ingredients and how they prepare it like I'm actually going to eat the shit and not just let it sit infront of me while I drink and periodically retire to the mens room to do key bumps.

Mos times I have to cut the waiter off like "just stfu and bring me my food twink". I can just picture one of these phagets listening intently to what the specials are and how they prepare the cream of sum yung guey like they are actually going to eat the stuff.

Cant make it up

god damn i love that movie

[DeFactoCrippler]

I stopped buying knives because I don't have the disposable income or time anymore, but I used to be into it.

Holy shit read through this thread and it seems to have attracted every pussy on this site like flies to shit. Varkolek only posts to whine about me using the term manlet, tell people to bet on the reem, and review steak knives.

Turns out he doesn't have the "disposable" income to even buy knives let alone make serious bets? Can't make it up.

Do you think it would be a better idea to go out and earn a "disposable income" instead of coming on the internet and white-knighting james kim and and bj penn. for focks sakes man.

Varkolek, im going to give you the best piece of advice ever given on this forum. You should just take that kitchen knife of yours and cut off your tiny chink pecker and saute it, serve it up as an "amuse bouche".

That way atleast you can never bring another little broke, whiny, tattle tale phaget like you into the world!

Nunya, talk some sense into this guy. They listen to you. You are like the "phaget whisperer".

[DeFactoCrippler]

god damn i love that movie

How many dickless twerps does it take to buy a steak knife?

I remember I won a set of steak knives when I came runner up in a sales contest. Never even opened them.

[sideloaded]

Holy shit read through this thread and it seems to have attracted every pussy on this site like flies to shit. Varkolek only posts to whine about me using the term manlet, tell people to bet on the reem, and review steak knives.

Turns out he doesn't have the "disposable" income to even buy knives let alone make serious bets? Can't make it up.

Do you think it would be a better idea to go out and earn a "disposable income" instead of coming on the internet and white-knighting james kim and and bj penn. for focks sakes man.

Varkolek, im going to give you the best piece of advice ever given on this forum. You should just take that kitchen knife of yours and cut off your tiny chink pecker and saute it, serve it up as an "amuse bouche".

That way atleast you can never bring another little broke, whiny, tattle tale phaget like you into the world!

Nunya, talk some sense into this guy. They listen to you. You are like the "phaget whisperer".

I get all the v named ghosts/posters mixed up. v1y seems like a good guy, but I think I attacked him once because I thought he was Varkolek. Forgive if im wrong but I think Varkolek wrote a long scathing post about me once. Detailing months and months of posting I did on this forum. Truthfully I didnt remember half the shit he did. I guess some people are so sensitive every word goes to their heart on here. Honestly I stopped caring and paying attention long ago. Laddle/lasker/poppa catfish/jesuseatnubs they have all come and they have all gone. I dont have time to remember newfag posters.

[Vaughany]

I get all the v named ghosts/posters mixed up. v1y seems like a good guy, but I think I attacked him once because I thought he was Varkolek. Forgive if im wrong but I think Varkolek wrote a long scathing post about me once. Detailing months and months of posting I did on this forum. Truthfully I didnt remember half the shit he did. I guess some people are so sensitive every word goes to their heart on here. Honestly I stopped caring and paying attention long ago. Laddle/lasker/poppa catfish/jesuseatnubs they have all come and they have all gone. I dont have time to remember newfag posters.

yo poppa was a playa son!

[Vaughany]

Holy shit read through this thread and it seems to have attracted every pussy on this site like flies to shit. Varkolek only posts to whine about me using the term manlet, tell people to bet on the reem, and review steak knives.

Turns out he doesn't have the "disposable" income to even buy knives let alone make serious bets? Can't make it up.

Do you think it would be a better idea to go out and earn a "disposable income" instead of coming on the internet and white-knighting james kim and and bj penn. for focks sakes man.

Varkolek, im going to give you the best piece of advice ever given on this forum. You should just take that kitchen knife of yours and cut off your tiny chink pecker and saute it, serve it up as an "amuse bouche".

That way atleast you can never bring another little broke, whiny, tattle tale phaget like you into the world!

Nunya, talk some sense into this guy. They listen to you. You are like the "phaget whisperer".

lol

[DeFactoCrippler]

I get all the v named ghosts/posters mixed up. v1y seems like a good guy, but I think I attacked him once because I thought he was Varkolek. Forgive if im wrong but I think Varkolek wrote a long scathing post about me once. Detailing months and months of posting I did on this forum. Truthfully I didnt remember half the shit he did. I guess some people are so sensitive every word goes to their heart on here. Honestly I stopped caring and paying attention long ago. Laddle/lasker/poppa catfish/jesuseatnubs they have all come and they have all gone. I dont have time to remember newfag posters.

penetrate I just dont understand why this thread isn't in players talk?

I really wouldn't have a problem with it, but all it does is attract the moronic posters who get a hardon because they can finally get in on the conversation because it is about phaget issues (which is their forte along with whining).

Just click these newfags recent posts. All whiny phaget shit. They have 100 posts, 75 of them are whining and 25 are about steak knives.

[Grabaka]

penetrate I just dont understand why this thread isn't in players talk?

I really wouldn't have a problem with it, but all it does is attract the moronic posters who get a hardon because they can finally get in on the conversation because it is about phaget issues (which is their forte along with whining).

Just click these newfags recent posts. All whiny phaget shit. They have 100 posts, 75 of them are whining and 25 are about steak knives.

Dont whine my puto....take it like a man!

[DeFactoCrippler]

Dont whine my puto....take it like a man!

take it to zewkey maricon

[Grabaka]

take it to zewkey maricon

Are you fokkin lurking over there?

Alrightys ill take my shit elsewhere.

[DeFactoCrippler]

Are you fokkin lurking over there?

Alrightys ill take my shit elsewhere.

I perused it after hearing it mentioned.

I saw some phaget say that Nick Diaz had "technical" boxing and his boxing was evem more "technical" than that of carlos condit.

Said to myself, shit this place almost has posters as stupid as sbr. almost.

[Grabaka]

I was the only guy who ended up betting on Diaz. At least i clarified it was made with my heart and not my head.
So was it me? lol

[DeFactoCrippler]

I was the only guy who ended up betting on Diaz. At least i clarified it was made with my heart and not my head.
So was it me? lol

No lol.

It was a while ago. But i was reading it and wondering why isnt this phaget getting buried but instead everyone just stroked each others little pecker like noboby could ever say anything wrong and were all mma gods.

Focking joy luck club.

[DeFactoCrippler]

Focking joy luck club.

Mother focking divine secrets of the yaya sisterhood

motherfocking

sisterhood of the travelling pants

[MD]

I perused it after hearing it mentioned.

I saw some phaget say that Nick Diaz had "technical" boxing and his boxing was evem more "technical" than that of carlos condit.

Said to myself, shit this place almost has posters as stupid as sbr. almost.

While I find it hilarious for anyone to say that Diaz is a good technical boxer, his hands are probably still better than Condit's.

[Grabaka]

Mother focking divine secrets of the yaya sisterhood

motherfocking

sisterhood of the travelling pants

of course....no need to.

Its not like in here.... full of alpha male math teachers and 95% glorified pickerz. You got to throw-down @ the SBR. Do you wanna be a penetrating bettor?

[DeFactoCrippler]

While I find it hilarious for anyone to say that Diaz is a good technical boxer, his hands are probably still better than Condit's.

Technical was the key word, because whether Diaz has "good" hands or not has nothing to do with "technicality".

If anything, Diaz is successful in spite of poor technique.

The point is that the poster obviously had no clue what the term "technical" means, let alone what good technique actually looks like.

The word "technique" has become a buzz word that people throw around in an attempt to sound erudite. Just like the word "sloppy".

People will be able to tell you so-and-so has "sloppy" standup but will be unable to tell you "why".

[DeFactoCrippler]

of course....no need to.

Its not like in here.... full of alpha male math teachers and 95% glorified pickerz. You got to throw-down @ the SBR. Do you wanna be a penetrating bettor?

pally this is the beta male thread of the internet. focking paleo diet are you kidding me?

if this were the paleolithic age you dickless niqqas would be staying home with the bitches while people like me went out and got the food for you to survive. making sure no other alpha male came near them until i returned.

I would be looking like those niqqas from prometheus focking reach into the river and pull out a fish with my bare hands. bite the head off that shit.

[Vaughany]

Bit like the term "cerebral" and "+EV"!

[Grabaka]

Heehehe true. They might say "cos its wild".
But its a matter of how they talk, we dont want to hear a kid coming in trying to teach everyone a lesson on boxing. If you say "i think", "i feel" or something like that its excused cabron. Bad thing would be a kid saying "im 100% sure of this" but his analysis sucks.
Im no boxing teacher. Im preeeetty green so I might do it from time to time because i dont want to write a big ass analysis just to get called out for having everything wrongly assessed. Im still learning and im not even learning much westerner boxing so better safe than sorry cabron.