SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
RonB After watching your post on the making of Japanese knives, I thought of another film about A Japanese artisan about making and serving sushi. We loved this and it might be enjoyable for those who do like this style of serving seafood and related foods.
I've watched this a few times, some of my favorite take a ways...
I play a lot of video games, but the ones I remember being the most proud of were stupidly grindy. Newer games hand you everything. My favorite games these days, you can lose everything for mistakes. Just a thought on life... Specifically he tells his son when he goes to make the second restaurant "you must be successful, because you cannot come home now" and how his apprentice is so happy after years to be told he did a good job at something. Not saying we have to force suffering for the sake of tradition, but there's something to be said about the lessons and pride involved in earning praise.
The fact that he trusts each person in their field, the rice man, certain guys for this fish, certain guys for that fish.
And the maybe not so acceptable one, but still great customer service noticing left or right handed and male or female for portion and location. My wife will kill more sushi than I will so she would be disappointed by this gesture. But the fact there is intent in service is something missing from even mom and pop places these days. I don't expect the attention level equal to the above, but I shouldn't have to beg for attention for another drink or whatever it is.
Of course there's some sadness and sacrifice to all this too. But you have to take some of the bite off by understanding our cultural differences.
Sushi is so fun to make yourself. I've watched many, many videos on sushi cooks, etc. Those videos inspired me to make sushi myself, and to be a better chef too.
RonB After watching your post on the making of Japanese knives, I thought of another film about A Japanese artisan about making and serving sushi. We loved this and it might be enjoyable for those who do like this style of serving seafood and related foods.
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
I love this movie. His Sous chef for many years is Shiro, who opened a top rated restaurant in Seattle, called Shiro’s, strangely…lol I had the occasion to eat there recently. I can honestly say it’s some of the best sushi I’ve ever had and I’ve been to Japan many times!
I find that the cheap Sushi you get at the convenience stores (conbini) in Japan are better than 99% of the Sushi in America. True, you can get good sushi if you're lucky enough to live in an area with a large population of Japanese, like LA or a few other cosmopolitan areas. But for much of the country it's pretty awful.
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