My knew santoku chef's knife (kershaw shun)

I recently bought a Kershaw Shun Santoku knife from the ken onion line... it's an absolutely amazing knife


not only is this a beautiful knife, it functions as well as it looks. The knife is like a dream in your hand and makes everything feel perfect as you cut. You will be able to cut true and optimize your knife skills, now a knife isn't everything. But the plain and simple truth is that your not going to cut well if the knife doesn't fit you. That's why this knife is so amazing. I would give this knife a 10 out of 10

Latest ideas

From time to time when i get bored i try to think what kind of things would make a good dish.. just sitting around today.. being that its a sunday and there wasn't much to do, i thought up some ideas.. alot of people who know food will probly say they are pretty simple .. or maybe theyre bad ideas.. if you have any feelings about them, please let me know.. it's all appreciated.


So i was thinking along the lines of a starter.. Crab stuffed mushroom caps with a crisp Parmesan coating.. and served on the plate would be a marinara sauce and possible a parm. crisp... i actually made this one.. so if anyone needs a recipe i would be glad to give it.. oh and i want exactly sure but maybe serve it with a bit of endive dressed in a sweet vinaigrette to contrast the bitterness of the endive.

and then i tried to think up an entree.. and how i started is lately i have had an obsession with Kobe beef, plain and simple, its amazing.. i haven't really thought of a way to marinate it or season it with a rub so suggestions would be nice.. but i also love every kind of rice on the planet, and i love saffron, it looks awesome on a plate.. so why not go with a saffron and basil rice.. its tasty. Then for a vegetable, i love asparagus plus its pretty simple and it would go great on the plate, in my opinion, because of the contrast in color

desserts.. i'm not exactly sure.. but i thought of a champagne and passion fruit panna cotta then possibly have a thin chocolate crisp, maybe a tuile, something that also dresses up the plate slightly without getting too contrived.

my first post

I am new to this, so try not to jump on my back too much, i guess i'll start off by saying a bit about myself.. I am a person who loves to cook, and thats why i am currently pursuing a career as a chef.. alot of my blogs will be centered around that. Stuff like menu ideas, different flavor combos and hopefully i can get some feedback and maybe even get some pointers.. i love to learn more about it so it's all appreciated, i love to have everything open ended.. i will respond to all of the comments. Other things i will blog about will most likely be Fantasy football, cars, or maybe even daily life. I'll post my fantasy breakdown and see what people think about my draft choices and maybe give tips or ask for tips..

First off, I'll tell you all about some of my recent culinary "adventures". I competed in a State ProStart culinary competition in which my team got 3rd place (oh yeah.. btw... all this was made without the use of electricity or running water.. and the only source of heat we had was two camp stove burners). We had a good menu, it just came down to certain team members not executing. Our starter was Diced and Sauteed portabello mushrooms bound with goat cheese served warm, on top of that was a seared u-10 sized sea scallop served warm, then placed carefully in a bundle on top of that was a chiffinod red Romain lightly dressed with a citrus vinaigrette. then leaning on top of that was a Parmesan cracker shaped in a long rectangle.
Next the Entree. We had duck 3 ways, seared, ground and made into a sausage and another rapped in a wanton skin and pan fried. our starch was spaetzle with Parmesan cheese, with asparagus and tourned carrot
Now for the good part, the dessert. we had a dessert trio. First a creme brulee, but since this is a trio , it couldn't be big so we made it in a shot glass. Along with this we had a berry cobbler which was served hot with a cinnamon tuile cookie. finally we had a lemon Bavarian piped into a almond chocolate jaconde topped with raspberry caviar.. i will try to get pictures of this up soon


Edit: those pictures on the right are of the food.. these aren't the exact pictures of our competition, but they're basically the same thing there were only minor changes done to these