Cooking family Easter dinner with my Millie and Opinel

Jeru

Jeru

Joined
Mar 19, 2011
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609
So from Friday April 3 to Tuesday April 7, I went on a short family holiday to the island Terschelling to celebrate the twelve-and-a-half year wedding anniversary of my dad and his wife, with family (17 peeps). On the last evening, most people already got home and only my dad and his wife, my little brother, my girlfriend and me were left. My brother is a chef and the two of us decided that we would make a nice thank-you-for-the-trip dinner. There was enough cheesecake left that my brother made Saturday for desert and he wanted to make three courses before that: two kinds of sushi; codfish with mashed pumpkin; and rump steak with mashed potatoes and shrimps. Unfortunately all the kitchen knives were blunt as F!?



Cutting scallion






My brother with my Opinel INOX 8 cutting paprika


Zipped through ultra thin little plastic dustbin bags with my Victorinix Climber's scissors to make sheets for rolling the shushi











 
That looks good!

Nice work!
 
I have no clue what some of that stuff is...I usually am a meat and potatoes kind of guy. I can fry eggs and sausage, and that's about it.
I have tried sushi on occasion, but I haven't developed a fondness for it.
It's interesting to see what some of you guys can do in the kitchen. I will say you had a nice choice of "tools," and certainly set a nice table when you were through.
 
Hello,

Nice post and pictures!

I am glad that you had a nice time with your family at your Easter dinner.

Your food looks delicious, nice presentation, and your sharp knives came in handy.

Thank you for sharing.

Cate
 
No offense intended, but why use a folder when you have what appear to be good fixed bladed kitchen knives laying there? Just doesn't make an sense to me. Glad you had a nice Easter dinner.
Rich
 
Very nice!

I often bring a few knives when I travel because I like to cook and the knives at my inlaw's homes are frequently quite blunt. Well done, it looks beautiful.
 
Rich S said:
No offense intended, but why use a folder when you have what appear to be good fixed bladed kitchen knives laying there? Just doesn't make an sense to me.
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Jeru said:
Unfortunately all the kitchen knives were blunt as F!?
Click to expand...

It was a rented holiday home in a very touristic area, that is occupied all the time (if that is correct English) and the knives probably were never sharpened and duller than you've ever experienced and I didn't bring any sharpening device (except for my little Benchmade folding tool kit).
 
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Good job, sir, all the way through. Yes, I have experienced those dull knives in rental homes before. Lots of that going on here in Florida, and nobody ever thinks to sharpen them. Boy Scout mentality paid off big-time for you and your family for a great Easter dinner.
 
Sonnydaze said:
I have no clue what some of that stuff is...I usually am a meat and potatoes kind of guy. I can fry eggs and sausage, and that's about it.
I have tried sushi on occasion, but I haven't developed a fondness for it.
It's interesting to see what some of you guys can do in the kitchen. I will say you had a nice choice of "tools," and certainly set a nice table when you were through.
Click to expand...

Let me stress again that my brother is a chef :D I just let him command me what to do when we're cooking together. And I made the steak. That is easy. I can cook, but for me that means buying some pots or cans and sacks and packages and read on the back of them how to make it. And that's how I make my dishes from all over the world. Just read on the package of the marinade/sauce/meat how to make the dish.

And to be honest, I just began to like fish. I hated fish all my life (born late seventies). Your taste changes over age. Plus I skipped a lot of the sugars out of my diet two years ago and that changed a lot as well. My brother (also hated fish all his life until he became a chef) made really safe bets with plaice, cod and shrimp. Of course his cooking is amazing as well :cool:
 
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