What's cooking?

Today I am cooking flat iron steak, potatoes, green peppers, topped with cream of mushroom sauce. Taste better than it looks.

ShadowsDad I do use a Japanese chef knife - a gyuto - and it's great. A bit of an upgrade from my old heavy calphalon knives.

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Greg, what's the matter with you?!  It LOOKS delicious!  In fact, I can almost smell and taste it.

Thanks, Freddy. You're right, it doesn't look to shabby.  

By the way, have you tried Brian's (ShadowsDad) no knead bread? A piece of that to dunk in your sauce... heaven!

Greg, I'm not going to get them. I was just considering them. I doubt that they are single bevel.

ShadowsDad I'd say go for the gyuto if you're considering one. I picked one up a few months ago and I'm loving it. I had a Shun Ken Onion before, which was plenty sharp, but I really enjoy the larger size and maneuverability of my gyuto.

And if you plan to take it traveling, like I do occasionally, I highly recommend getting a saya for it.

If you really want someone to listen to your needs and provide solid recommendations give John @ Japanese knife imports a call OR post on his vendor thread at kitchen knife forums http://www.kitchenknifeforums.com/forumd...26762833a7

Tonight we had butternut squash ravioli with Portobello mushrooms and a spinach salad with olive oil-sweet rice vinegar dressing. It was quite good.

John, that definitely looks delicious. Very colorful too!

Tonight we had a regular favorite, a yam with chili beans, melted cheese, and sour cream. Good carbs.

Miso glazed wild-caught Alaska salmon with arugula

Yum! looks good gents!

Tonight I had leftover baked haddock fillets as a sandwich, with a salad.

Tonight we had mahi-mahi burgers with honey mustard sauce over brown rice, with carrots and broccoli. Quite good.