- Joined
- Aug 14, 2011
- Messages
- 708
So... I was dared both to stab the hell out of something, and to make stir-fry with my minty-fresh BK-5, here are the results: (as a side note, I clearly follow the "Justin Wilson" measurement system when it comes to food).
First, we start with the marinade (I was, regrettably, out of a lot of key Asian ingredients. Therefore tasty ghetto substitutions were made)
Star Anise -- it takes but a little, ground in the mortar&pestle to release the oil.
I then added my substitute rice vinegar (red wine vinegar & cider vinegar in small quantities mixed w/a little sugar and Olive Oil)-- not the greatest, but the best I could come across at 10pm in WV. I also added the obligatory dash of sesame oil.
The next step is the Ginger (paste from an asian market) Garlic (garlic salt from a mill, and powdered {{sadly, out of fresh}}, and Salt (sea or kosher)
Next up is the Hoisin sauce (Plum Paste) and White pepper
then, milled crushed pepper: tellicherry {sp?} mixed w/ red, green, and white.
Here's one for Ark: Gratuitous stabbing shot; [in the voice of the late, great Dr. Thompson] "you kill that f-----g bird !!!"
Mrs. Pointy tries out the slicing power of this blade.
Now, The Dr. Comes back to slice, Wicked Thin! just to see If i could: this is a review, after all...
Ok, ok... back to the real work.
Time to sit back and let the spices do their magic !
Broccoli !!! I love it, but you may not. BK-5 made short work of it. cut it clean and true; even while fully frozen.
hot peppers, seems like a spicy anaheim, but cannot be sure (came from one of Mrs. Pointy's co-workers) --delicious!
Scorching the vegetable component w/ rice (added golden mushrooms).
Stir-fry that meat to caramelize it! make sure it is HOOOOOTTTTT!!!!!
Combine Subgroups A and B.
Stir-fry over hottest heat to scorch proteins and fluff starches, then remove from heat and serve.
Dude: this is one of the better foods I've ever prepared (as voiced by a friend who had a bowl). And I hope if any of you try it, that you love it as much as I did.
End Points: this knife doesn't feel half as big as it is when you've got it in hand! that is to say that is is really intuitive to use and it can handle any kitchen task you can throw at it. To back that up, I was able to produce very, very delicate slices with it --and with the factory edge too! But I don't doubt for a minute that I could do the job of a bigger knife, or evensome of the more traditional "paces" that we tend to put these blades through on here. This knife is impressive in the "float like a butterfly, sting like a bee" vein. By that, I mean that it can do both fine and gross (brutal, if you will) cutting jobs equally as well as make a hella tasty dinner
hope you enjoyed,
-Pointy
First, we start with the marinade (I was, regrettably, out of a lot of key Asian ingredients. Therefore tasty ghetto substitutions were made)
Star Anise -- it takes but a little, ground in the mortar&pestle to release the oil.
I then added my substitute rice vinegar (red wine vinegar & cider vinegar in small quantities mixed w/a little sugar and Olive Oil)-- not the greatest, but the best I could come across at 10pm in WV. I also added the obligatory dash of sesame oil.
The next step is the Ginger (paste from an asian market) Garlic (garlic salt from a mill, and powdered {{sadly, out of fresh}}, and Salt (sea or kosher)
Next up is the Hoisin sauce (Plum Paste) and White pepper
then, milled crushed pepper: tellicherry {sp?} mixed w/ red, green, and white.
Here's one for Ark: Gratuitous stabbing shot; [in the voice of the late, great Dr. Thompson] "you kill that f-----g bird !!!"
Mrs. Pointy tries out the slicing power of this blade.
Now, The Dr. Comes back to slice, Wicked Thin! just to see If i could: this is a review, after all...
Ok, ok... back to the real work.
Time to sit back and let the spices do their magic !
Broccoli !!! I love it, but you may not. BK-5 made short work of it. cut it clean and true; even while fully frozen.
hot peppers, seems like a spicy anaheim, but cannot be sure (came from one of Mrs. Pointy's co-workers) --delicious!
Scorching the vegetable component w/ rice (added golden mushrooms).
Stir-fry that meat to caramelize it! make sure it is HOOOOOTTTTT!!!!!
Combine Subgroups A and B.
Stir-fry over hottest heat to scorch proteins and fluff starches, then remove from heat and serve.
Dude: this is one of the better foods I've ever prepared (as voiced by a friend who had a bowl). And I hope if any of you try it, that you love it as much as I did.
End Points: this knife doesn't feel half as big as it is when you've got it in hand! that is to say that is is really intuitive to use and it can handle any kitchen task you can throw at it. To back that up, I was able to produce very, very delicate slices with it --and with the factory edge too! But I don't doubt for a minute that I could do the job of a bigger knife, or evensome of the more traditional "paces" that we tend to put these blades through on here. This knife is impressive in the "float like a butterfly, sting like a bee" vein. By that, I mean that it can do both fine and gross (brutal, if you will) cutting jobs equally as well as make a hella tasty dinner
hope you enjoyed,
-Pointy
