WOOOOOD

Handle number two. For the other Sabatier Paring Knife

Babys First Wood and Metal Project

 

So I got a few new things happening.

I sold my Shun Petty and Paring knives to make way for carbon steel.

I got a Tadafusa Petty knife and 2 blank drop forged Sabatiers.

The knives were cosmetically un finished and the longer of the two had no grind on it at all

I spent hours grinding on all my whetstones. Particulary the 220 and 600 stones for shape.

I even used my lapping stone to help.

I dont know if hand grinding this way is smart at all but removed all the pitting and corrosion as well as establishing tapers and grinds.

I got them to a sufficient level of polish. Next step was to make a handle.

The first I used an inexpensive piece of ebony to practice.

I tapered off one blank and to fitted the bolster.

Then started marking off the wood blank after squaring.

I kind of freestyled until it started feeling comfortable.

In restrospect I wish I had some tools to speed up the process and get contours faster but this way I couldnt make any HUGE mistakes without correction. 

Anyway this is handle one dry fitted with no seal. I maybe make a small spacer to make the handle and the bolster more fush.

It is an interesting shape and I plan on experimenting with designs and such. I need to learn how to be more accurate and measure well and learn preparation steps.

I will try it out at work this week and see how it feels. 

A TON of work for my first project but it was educational.

Chris

Beach Party

 

Seafood Charcuterie Plate

Salmon Rillettes. Smoke Mussels. Smoked Trout. Smoked Sturgeon. Caviar on Citrus Peel. Bread crumb beach sand. Cucumber. Fried Cucumber Peel. Zest. Frisee. Cold Pressed Olive Oil. Finishing Salt.

I got shit for the presentation but it was fun and I think the birthday part people liked it. I was also going to blast it with some pear foam to emulate beach foam but the plates were too small and cramped with shit. Was fun to waste time on.

Also apparently my ideas for Chicken Nougats and Foiectopus have been done.

Turkey Consomme and Breakfast

Made a benedict poutine style. Sweet potatoe and russet hashbrowns. Hollandaise with cheese and super reduced turkey stock that I clarified into consomme. I wanted a bordelaise consistency but it just made a broth in the bottom. The stock I cooked for 2 days. Made a remiage and added it back to the original stock. It caremlized very deep. I saved some consomme for another dish. Maybe get some black trumpets or matsutake and slice a couple fresh with some green onions or something. Pretty good.

Xgiving Shit

SANS PHOTOS

highlights

Turkey Roulades *done with the drumstick which was a sinu nightmare. Filled with kale and chevre.

Soft Pretzel Bread Pudding/Stuffing - Mustard Custard to coat the Pretzel. Mirepoix and Walnuts.

Turkey 1.
Brined and roasted whole.
 Steamed first and then in the oven for a couple of hours. Did not take long at all.

Turkey 2. Gifted to me from my Chef.

Carved off the boobs and legs.

Made stock out of the carcass and neck. I skimmed really well and cooked it down pretty far. Nice gold color and really clear. I was going to clarify into consomme but its pretty much there already.

Turkey sandos this week.

The bag of innards was good.

I will try and see if I can source Turkey liver. Its pretty decent size and fucking delicious seared in butter flour and whiskey. A little mustard into the jus.

Ok back to being ignored in real life.

West Coast Again

 Went to Little bird for lunch right after getting off the Bolt Bus.  It was a few blocks from the stop.

I couldn't get a reservation at Le Pigeon this week so it was cool to check out this spot.

Definately a bigger place. More laid back menu. I had a charcuterie board and soup. The prix fix wasnt as awesome as the sister place and it was too early in the day to crush a huge meal. I did find an awesome French liquer ala Chartreuse from Provence.

 Thyme flavored herbal drink. I highly enjoy it and will be on my list of favorites along with Strega, Suze and the like.

Hit Bunk Bar later that night before seeing Dave Attell at Helium.

 

Solid sandos. Pork Belly Cubano. Pulled Pork with Apple Slaw. Meatball Sub. I would definately get them in rotation.

x

Had some Pok Pok in Northeast.

I got a game hen salad. It was okay but I think this is a hype spot. Kind of money for Thai street food and for some reason getting sticky rice in a plastic bag seemed stupid to me indoors. Pretty good but I would rather get cheap Vietnamese or Thai. The Pok Pok Noi has a smaller menu so maybe the others might be a little more exciting.

Watched a line all night out side of The Know.

Salt and Straw.

Ice cream apparently has some gnarly flavors ala marrow and foie gras.

We drank a while after the show and the line finally dissipated.

They had flights so I got 4 flavors. Laphroig flavored sherbert, Blood Pudding, Pear and Blue Cheese and Arbequina Olive Oil.

I was hoping the flavors of all would be a little more bold and exciting. The pear was rather chunky but I liked the combo. The blood pudding was kind of more of a chili spiced chocolate tasting. The Laphroig but too suttle and I didnt even remember what the olive oil was until after I checked the menu.

Pretty cool place but I think its another hype spot. Humphrey Slocumbe is superior to me and I will validate that in SF this week.

Zucchini Boat and Ricotta Time

 

Turned that gigantic heman zucchini in to a boat with pilaf. Had mirepoix, ground lamb, paprika and topped with feta. Luckily a band came to town to feed it to.

 Ricotta. Need bigger containers to strain the whey off.

 Couldnt wait. Garden tomato and african basil.