u/Joefrost6

A few days late because I was sick on my actual birthday.

Starter - scallops, cauliflower and cold smoked Stilton puree with apple.

Main - Kurobuta pork chops, carrot and ginger puree, leeks and braised red cabbage served with a mustard pan sauce.

Yes I know the pork will be too pink for some people’s tastes but this is how I like mine cooked.

Highly recommend the pork chops, it’s the first time I’ve had them and would 100% get them again.

Needed a bit of cheering up after losing the Manchester derby.

A nice rib eye from the butchers, braised cabbage, roasted asparagus, fondant leeks with a peppercorn sauce.

Decided to take two weeks annual leave but didn’t have any holiday planned so decided to make the most of it and make some nice dinners at home instead.

1. Porchetta with dauphinoise potatoes and red wine and bone marrow sauce.

2. Short rib and feather blade beef lasagne with garlic bread and a bruschetta starter with homemade pesto. My partner made the bread so I can’t take credit for that.

3. Pork tacos with a burnt pineapple salsa.

4. Ribs with fried potatoes and pit beans.

5. Admittedly an overcooked rib eye with roast potatoes and a red wine and bone marrow sauce.

First attempt at doing seafood on the bbq.

Swordfish with chorizo, tomatoes, garlic and capers.

Monkfish skewers and lobster tails brushed with a chilli, miso, lime and fish sauce butter.

Finally hit the limit of my knife racks. I won’t list out every knife but let me know if you wanted to know any specifics!

Hi everyone, just after a bit of help. I am looking at buying a Manaka and there is a small delam on the cladding line. Is this a deal breaker or can I use this pretty much normally with proper care. There’s a big discount so it’s not a price issue. Just interested in people’s thoughts as I’m no expert!

It’s been a long wait since booking my custom slot in December last year but it’s finally new knife day.

The knife is a 220-230mm (haven’t measured) Gyuto S-Grind. The charring is a stainless steel Damascus over nickel shim and Wolfram Special core.

The handle is a skeleton exposed tang handle with carbon fibre and blue stabilised maple burl.

The exposed Damascus tang is my favourite part of the knife and I think a really nice touch. The fit and finish is exceptional to the point of perfection. The handle feels great in hand, I thought the cut out might be slightly uncomfortable but it’s clear a fair amount of thought has gone into the design as it fits the hand really well.

I was a little worried that the performance wouldn’t live up to the looks of the knife but I couldn’t be more wrong. I’ve only had it for today but so far so good. The blade glides through everything I have tried and the s grind makes for excellent food release.

I can’t wait to use this for the next few weeks and really see how it holds up. I’m sure I’ll find some constructive criticism after some use but currently it’s my new favourite knife.

Second time using my new rotisserie attachment. Had a practise on some chicken a few days before so I didn’t screw this up. I think it came out really well but if I was being critical, I wouldn’t have put the lid down at times as it was a bit too hot. I think doing this a bit slower would have rendered the fat a bit better. Probably some of the best lamb ive had though.

Tomahawk steak from the local butchers with a homemade peppercorn sauce. Mushrooms and asparagus roasted on the bbq with a homemade butter (garlic/lemon/capers etc). The butter wasn’t made for this dinner but had it left over from a fish dish earlier this week so didn’t want to let it go to waste. Little too much of a grey band on the steak but pretty pleased overall.

Featuring a very cold spaniel who wasn’t happy with a 9pm bbq.