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OT: Coronavirus Resources - and other things to not worry about

MindzEye said:
Hand axe and/or machete are much better tools for that.

Not saying...just saying.
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Oh yeah far better. This is more of a deep wound stabbing knife but chopping through bones would just ruin the poor thing. I wouldn't want to damage the knife like that.
 
Preston said:
My best friend in the world is a knife I bought in Japan. A mother fucking essential tool that you literally use daily, often multiple times a day. No need to cheap out for something that is a workhorse in your kitchen.


Makes cooking enjoyable and for those that love eating out, you'll buy the knife back fifty times if you get more enjoyment out of cooking more and are less tempted to eat out. Same applies to any kitchen tool really.
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I generally agree, but 95% of home cooks wouldn't notice the difference between a properly maintained gyuto and one of the higher quality beaters that I posted above. Shit, I'd argue that something less prone to chipping like the euro beaters is better for beginners until they figure out how to use a stone. Could you imagine the damage a beginner would do to a japanese blade on a pull sharpener?
 
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MindzEye said:
Could you imagine the damage a beginner would do to a japanese blade on a pull sharpener?
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The amount of pain would be worse than my friend putting his cast iron skillet in the dishwasher after I convinced him to get one.

Fucking heartbreaking. Anyway, you're right.
 
Yeah you sorta have to have a two-tiered shopping list.

You want a longterm one and then a weekly fresh one.

For as long as you can you want to plan a weekly shop for fresh stuff for that week - fresh veg, fruit, dairy, and even meat. That should only be a couple shelves of fridge space.

But if you haven't built up a longterm stockpile then take good look at your storage/freezer space and try to fill it with:

- canned beans and tomatoes
- frozen veggies
- frozen meat - especially ground meat and sausage
- pasta and rice

Those are the essentials imo.

Then there's the stuff that works long and short term like nuts, or especially all the classic Italian antipasti stuff - cured sausages and pickled veggies - which lasts forever in your fridge and you can snack on any time.
 
MindzEye said:
I generally agree, but 95% of home cooks wouldn't notice the difference between a properly maintained gyuto and one of the higher quality beaters that I posted above. Shit, I'd argue that something less prone to chipping like the euro beaters is better for beginners until they figure out how to use a stone. Could you imagine the damage a beginner would do to a japanese blade on a pull sharpener?
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I don't trust myself using the stone. The knife shop is close to my house and they owe me a free sharpening. It's been a yr plus and it's still pretty sharp after using it 5x day.

I got a heavier knife for breaking down chickens.
 
zeke said:
Yeah you sorta have to have a two-tiered shopping list.

You want a longterm one and then a weekly fresh one.

For as long as you can you want to plan a weekly shop for fresh stuff for that week - fresh veg, fruit, dairy, and even meat. That should only be a couple shelves of fridge space.

But if you haven't built up a longterm stockpile then take good look at your storage/freezer space and try to fill it with:

- canned beans and tomatoes
- frozen veggies
- frozen meat - especially ground meat and sausage
- pasta and rice

Those are the essentials imo.

Then there's the stuff that works long and short term like nuts, or especially all the classic Italian antipasti stuff - cured sausages and pickled veggies - which lasts forever in your fridge and you can snack on any time.
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Wait. Can anyone tell me if Zeke is Italian?
 
CH1 said:
I don't trust myself using the stone. The knife shop is close to my house and they owe me a free sharpening. It's been a yr plus and it's still pretty sharp after using it 5x day.

I got a heavier knife for breaking down chickens.
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Don't blame you. First couple times using the stone was terrifying. You get used to it but if you can take it to a shop that's no big deal. Barely have to sharpen them anyway.
 
What a world this has become.

I think coming out of this, for a long time, things that aren’t really necessary to be done in person, will either be done via videoconference/online or just not done at all.

Parent-teacher conferences, company retreats, large exams that would take place in a big room (like the bar exam), voting (this will 1000% be fully electronic by 2024 for the next presidential election and for sure sooner for lesser elections).

Probably will see restaurants have to space their seating more so that tables aren’t within five feet of each other in the more crowded restaurants. Doubt we’ll see as much of a desire to go to bars and clubs. And dating is forever impacted maybe even worse than the onset of AIDS since now people are going to be more hesitant to even touch a stranger.

And oh boy, anyone who even has the sniffles from the common cold going anywhere in public, that’ll be interesting. No one will be willing to accompany an even mildly sick person anywhere unless they’re family.

Fun times.
 
zeke said:
Yeah you sorta have to have a two-tiered shopping list.

You want a longterm one and then a weekly fresh one.

For as long as you can you want to plan a weekly shop for fresh stuff for that week - fresh veg, fruit, dairy, and even meat. That should only be a couple shelves of fridge space.

But if you haven't built up a longterm stockpile then take good look at your storage/freezer space and try to fill it with:

- canned beans and tomatoes
- frozen veggies
- frozen meat - especially ground meat and sausage
- pasta and rice

Those are the essentials imo.

Then there's the stuff that works long and short term like nuts, or especially all the classic Italian antipasti stuff - cured sausages and pickled veggies - which lasts forever in your fridge and you can snack on any time.
Click to expand...

Oh and of course the most essential - buckets of olive oil and all the garlic and onions you can find.
 
Preston said:
The amount of pain would be worse than my friend putting his cast iron skillet in the dishwasher after I convinced him to get one.

Fucking heartbreaking. Anyway, you're right.
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It's cool though, high quality euro beaters are the gateway drug to the knife world. You buy a Victorinox and a 1000 grit stone and before you know it your pants are around your ankles while you're reading arguments about carbon vs stainless
 
zeke said:
Oh and of course the most essential - buckets of olive oil and all the garlic and onions you can find.
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If you're not picky (it's far worse but may be useful) you can grab one of them tubs of minced garlic. Should last a long time. Or if you're Zeke, a day or two.
 
CH1 said:
I don't trust myself using the stone. The knife shop is close to my house and they owe me a free sharpening. It's been a yr plus and it's still pretty sharp after using it 5x day.

I got a heavier knife for breaking down chickens.
Click to expand...

It took me a a bunch of work on my euro stuff before I had the nerve to touch my japanese stuff with the stone either. Finding angle is one thing, but developing the muscle memory to keep the angle through the entire stroke is hard. If I blow up a 50 dollar victorinox (which is way more forgiving on the stone to begin with) so what? The 200-250 dollar Shun though with the delicate AF 15 degree bevel?

I didn't have a lot of choice though, Mrs Eye put a fucking chip in it a while back and didn't feel like sending it off, so I bit the bullet and learned.
 
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