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Picked up half a soy sauce chicken from Chinatown, made a salad, small batch of aloo chana masala, and pot of basmati.

I’ve also never tried a knife with the Kramer profile, had considered the Kramer-Zwelling, 52100, at Sur Le Table. The shape is so different from everything I have.

Cheers! Though that doesn’t do it for me.

Hahahaha! If you read my initial post I’d mentioned the nonexistent concept of an endgame knife as a collector, that I’ll always find a direct to collect. Yes, quite interested in trying out the iconic Global—I’m sure many here have tried one, but I’ve not. I’m not chasing knives that perform...

in the States, the term ‘Mediterranean Diet’ is used a lot simply because it’s easy to wrap one’s head around a healthier way of eating, and a healthier lifestyle. I’m a huge fan of the basic concept of the Mediterranean approach towards food, influenced by dietician I’ve chatted with. I do...

Generally, the more upscale the burger, the more minimalist the approach—compared to down-market burgers slapping everything under the sun onto a burger. Here's the $38 Minetta Tavern Burger made from prime beef cuts, served with caramelized onion. TBH, I'd rather spend $26 on a pastrami on...

Scrapple is greatly under-appreciated.

Large intestine next to the chitterlings

Offal was familiar comfort food for me growing up—tripe, hearts, tongue and spleens, etc. Here's one of my fave offal counters, a pit stop when visiting family.

Burgers greatly benefit from the holy trinity of condiments—mayo, mustard, ketchup

I do get annoyed when people pontificate about food, ...or knives. I get where my parents are coming from—they grew up during WW2, when food was scarce, eating supper behind blacked out windows, etc. ...although, more annoying for me is the carnivorous bravado, anti-vegetarianism I often see...

That's a good approach, and one that I've tried for years to convince my family in Hawaii—but they refuse to listen, are more into quantity over quality, always chasing sales at Costco buying up way more meat than they need.

Timely question—on Monday I'd just eaten meat for the first time in 90 days (a Buddhist/Taoist thang). I'd been vegetarian for a few years, decades ago, but now very much an omnivore. Ultimately, I'm not really into labels (vegetarian/vegan/jain)—and I'm really not bothered if a meal is meat...

Qeema Matar—Spicy Beef Mince ‘n’ Peas

Hahaha. FWIW, I Photoshopped the wa handle onto the Global. My reason for wanting to try a Global is that it's an iconic knife design. Also, want to try the Phillipe Starck orange juicer.

Probably work better with a wa handle.

For me, in collecting knives, there's no 'end-game knife'—I'll always find another kitchen knife avenue to pursue. I'm current's looking at lower priced makers I'd passed up during my 10+ years of collecting—I've never had the pleasure of trying a Global.

A Dalman s-grind gyuto has been on my wish list for well over a decade, still want one very badly, but always been too slow to land one. I've a few J-knives with subtle s-grinds (Shig, old Kochi, etc.), but keen on a more pronounced s-grind.