• TalkBass has been independent since 1998. Add your voice.
    Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
    Join free Log in
    Want zero display ads or expanded classifieds tools? Compare plans.

Kitchen Bassists Club!

#121
image-1660246708.jpg
You could buy an American fender bass for what I paid for this Australian wagyu loin!!
 
#123
ok, thanks guys. it's bad enough i already have bass envy, now i have knife envy too ...

y'all can argue your super elite japanese kitchen ninja knives all day - us poor folk are stuck at home with a pair of $20 farberware santoku and a cheap joyce chen cleaver.
i actually had a pretty decent henckels or two back in the day ... but nothing like this.
 
#129
Nicolay3535 said:
From a purveyor out in California $75 a pound
Click to expand...

What grade is it..? Looks like a 6-9 grade? I sell American and Aussie and there is a huge price difference from say Snake River USA which is never frozen compared to the Aussie which comes frozen for the most part.

I'm guessing you bought a whole strip and cut it down. Those are super clean I actually like a little more cap since a ton of flavor is on the fat. I know customers like to see clean strips I love the fat its like consume and butter all in one. Wagyu is like that where flavor is in the fat mostly whereas say a Piedmontese where the flavor is in the muscle.
 
#131
tk421 said:
ok, thanks guys. it's bad enough i already have bass envy, now i have knife envy too ...

y'all can argue your super elite japanese kitchen ninja knives all day - us poor folk are stuck at home with a pair of $20 farberware santoku and a cheap joyce chen cleaver.
i actually had a pretty decent henckels or two back in the day ... but nothing like this.
Click to expand...

Hey man, at the moment my go to knife is one of the Made In China Henckle santokus. Retail about $20 new, got mine on 75% off clearence plus another 20% off because I'm friends with the lady who ran the store. Trust me, I know the cheap knife game too!
 
#132
Nicolay3535 said:
Dude your killing me if your going commercial go kikuichi or mizono but global this are housewife knives.
Click to expand...

The issue I have with the Japanese knives that you've been suggesting is that I can't get my hands on one prior to purchase. While I'm sure they're crazy sharp I have no way of telling what they feel like in hand until I take the plunge. Nomsayin?
 
#133
chef_tater said:
Not a bad price at all. We have former POTUS coming to campus in a few months and I might put Waygu/Kobe on the menu. We'll see though.

How did you serve the Strip?
Click to expand...

We did a trio of strips 5oz of each starting with creeksstone ranch prime, then gachot and gachot 28 day dry age strip and finished with the tajima score 10 strip. You start with the prime and move down to the dry age and finish with the wagyu. All 3 steaks are cooked in wagyu Fay and basted in a French iron pan, they rest for 8 minutes the we get some heat on them again and ate garnished with a watercress and pickled shallot salad to cleanse the paled. Simple let the meat speak for itself.
 
#134
Means2nEnd said:
What grade is it..? Looks like a 6-9 grade? I sell American and Aussie and there is a huge price difference from say Snake River USA which is never frozen compared to the Aussie which comes frozen for the most part.

I'm guessing you bought a whole strip and cut it down. Those are super clean I actually like a little more cap since a ton of flavor is on the fat. I know customers like to see clean strips I love the fat its like consume and butter all in one. Wagyu is like that where flavor is in the fat mostly whereas say a Piedmontese where the flavor is in the muscle.
Click to expand...

It's 9 score never frozen, craps on snake river farms which I've used for years. If you read bellow we use it as part of a steak trio. And as far as the trim I like my strips pretty clean especially wagyu there is enough inter muscular fat inside the meat, not to mention all that fat runs right through you and can give you the reah.
 
#135
autodidact said:
The issue I have with the Japanese knives that you've been suggesting is that I can't get my hands on one prior to purchase. While I'm sure they're crazy sharp I have no way of telling what they feel like in hand until I take the plunge. Nomsayin?
Click to expand...

Dude take my word on it get a konosuke hh and you'll never go back. I've been cooking for 16 years, I own a sharpening business I've sharpen $2000 sashimi blades to mirror polish I promise the knives I've mentioned will change your life. Plus mark at chefknivestogo gives a money back guarantee if you don't like the fit and finish. Shuns are toys these are real knives.
 
#136
Nicolay3535 said:
Dude take my word on it get a konosuke hh and you'll never go back. I've been cooking for 16 years, I own a sharpening business I've sharpen $2000 sashimi blades to mirror polish I promise the knives I've mentioned will change your life. Plus mark at chefknivestogo gives a money back guarantee if you don't like the fit and finish. Shuns are toys these are real knives.
Click to expand...

The Konosuke does look pretty nice. I'm doing some research, Id be looking at the western handle version, Wa handles just feel kinda awkward to me.
 

Latest posts

Top Bottom
Back