<p>Oh yeah, and I love Weird Al. That guy writes pure genius. Muahahahaha</p>
<p>And I frown upon people who order anything cooked more than medium. =[ makes me sad.</p>
<p>Allez-cuisine?</p>
<p>In recent college confidential cooking (alliteration fun) drama:
TB54: Your Shun knives are no match for my Wusthof knives, das German good yah?
mrMoo: Eat beef and die!</p>
<p>Problem is for Kobe beef:
The cows can be raised in America and can be slaughtered in Japan to be deemed Kobe. I'm thinking mrMoo had beef tartare ala Korean style with the pear/egg on top. Oh, I also found Kobe beef for sale at the Original Farmer's Market ($89.99 / lb), can I have 1 oz of that?</p>
<p>Cast-iron:
Cast-iron retains it heat well compared to copper, copper can also be discolored by anything acidic. Go with Le Creuset cast-iron, expensive but it's quality is remarkable. </p>
<p>Jinobi's cooking style
I'm not a fan of Jinobi's method. Rather, I go by the hot grill and sear it then finishing it by "baking". The opposite of what he recommends. However, the salt method is something I do utilize too, especially with brines involving turkey/chicken.</p>
<ul>
<li>TB54</li>
</ul>
<p>TB54, when I say copper, I mean the copper plated bottoms with stainless steel cooking surface. Not straight up 100% copper. But yeah, I was misleading when I said bare copper, I really ment bare bottom/sides copper. Haven't seen PURE copper used for anything cept whipping egg whites into peaks, but that is more for baking ****, like if you wanted to make a souffle. I'm not down with baking/pastries. Le Creuset is CRAZY expensive. I have 2 lodges. </p>
<p>And the beef was sashimi, not tartare. Looks exactly like any other type of sashimi would, cept it is thinner. I think you are right about the whole kobe issue though. But you can always go for just wagyu and not kobe wagyu. To clear things up, wagyu is simply the breed of cattle, and kobe is wagyu cattle that has been raised with strict "kobe" standards. </p>
<p>And Shun knives, although they are over hyped, will kill any wusthof. Harder steel allows for a smaller angle at the bevel = pure killing power!!! LOL. I've always wanted to try out ceramic knives though but never got the chance. One of my friends has a huge battle scar on his finger from slipping with one. 12 stitches I believe.</p>
<p>I brine a 30lb-ish turkey every year. It is a <strong><em>ING *</em></strong> trying to get that **** into the fridge. I thought about constantly just icing it and leaving it out, but that is a ***** too.</p>
<p>Nice to see that we have some culinary connoisseurs here on CC.</p>
<p>TB54:</p>
<p>I use Lodge cast-iron (made in the USA!), which you can buy from Amazon. Works pretty decently, even after a friend used soap on it (well, I had to reseason it a couple of times, but after some steaks, it was nice and black). Cast-iron is the best for meat, partially because of its incredible heat retention. </p>
<p>Have you tried my method? I still think it leads to a more tender piece of beef due to even temperatures, because I used to do it with your more traditional method. I'm a convert. =P</p>
<p>mrMOO:</p>
<p>I had kobe beef sashimi at Sushi Isshin...not the most impressive over there. While they do try to sear it with a butane torch, they end up cooking the thin piece of meat. </p>
<p>My dream is to own a Shun santoku or chef's knife. For now, I use a Victorinox chef's knife (Amazon.com:</a> R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle: Kitchen & Dining%5DAmazon.com:">http://www.amazon.com/R-H-Forschner-Victorinox-8-Inch-Fibrox/dp/B000638D32/ref=pd_sim_dbs_k_1)). It is very sharp, nice grip, so its a great value for the price. </p>
<p>Mmm, I've heard about the iron leeching. Seems that the amount of iron that's leeched off is minuscule. Cooking anything acidic in it (tomatoes) may leech off more iron than usual, but I haven't heard of anything approaching harmful levels. People have been using cast-iron for hundreds of years, so I wouldn't worry about that.</p>