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The UK has seen a huge spike in murders in the last few years. Most of these have been with knives. specifically plain old boring kitchen knives. At present you already have to be over 18 to buy any sort of knife in the UK. They are now pushing for no online sales. There is also talk about bans on any knife with a point and length limits. This would make most kitchen knives illegal.
See the scary "assault point" and "mil spec length" in the product above.
I assume that after this has no real affect they will add background checks and a knife database, and finish with a ban on pants as they are the perfect strangling tool.
The whole thing is a text book example of how dumb things end up if you let anti's call the shots
Someone else made this recommendation so here is my two sense on the same knife.. this knife is AMAZING and will easily do everything you could ask for and more with a great price, I hope it works for you like it has for me.
Wusthof Pro Cook's Knife, 8-Inch [link]
My favorite Chef's knife is the Wustof Pro at about $30, I like it significantly more than the "good" knives I have (a Shun set) mostly because of the handle, which is grippy and not wood. I use it basically every day and have sharpened it multiple times.
Don't know if you have purchased a chef knife or not, but Wusthof has a pro line out that is very affordable. Their Chef Pro knife is below $30.
I have this Victorinox and also this Wusthof and I much prefer the Wusthof. Both are great don’t get me wrong, but I’d go for the Wusthof
Bruh. I was broke as shit in college, and did a lot of cooking. Not good cooking, but cheap cooking. Here we go.
I don't know your situation apart from that you have a stove and a place to store food. I'm assuming you're a broke college kid with no equipment, so let's start from bare bones and work up. Ignore what doesn't matter to you.
There are some core things you need to have in a kitchen to make it work. Here's the list: a small pot, a non-stick frying pan, a chefs knife, a cutting board, a spatula/scraper, a measuring thing, and a baking sheet. Everything after that is gravy.
How to get them:
Pot, pan - Target sells a pot/pan combo for 20 bucks. Thrift stores can also have really high quality stuff if you can spare the time to look for deals. Also, hitting up family can work.
Spatula/scraper/baking sheet - Go to any chain grocery store and get the cheapest baking sheet/scraper/spatula you can find. I like wood for the firmness/being able to scrape stuff, but silicone is good too. While you're there, and if you have the budget for it, look at the dry measuring cups (tsp, tablespoon, half cups etc). You don't need these, but it beats the shit out of eyeballing it. Also buy a dish towel or two. It's cheaper than going through paper towels and you can use them as pot holders.
Measuring thing - you can buy a two cup measuring cup, or you can go to a target or Walmart and buy a quart sized Nalgene with the oz/milliliter markings.
Knife - you should buy as good a chefs knife as you can afford. You'll be using it the most often, for every dish, and a good knife will prevent frustration and injury. I spent college trying to get by with a shitty shitty paring knife and a Leatherman. Don't do that. Buy a decent knife. Binging with Babish recommends this as a good starter knife for 26 bucks.
Gravy: If you can, get a bigass heavy bottomed pot. Use it to make chili and stews and such. It's a good thing to have. If you get a glass baking pan thing, those are awesome. Use it to store food not in the pot, use it to cook, marinate, what have you.
You're also going to need some storage options. Tupperware is cheap. Buy a set or two. Also get a set of gallon and quart sized Ziploc bags. Those things are amazing, and great for storing food.
There's also some generic cookery shit that you'll need to have access to. I'm not counting these as ingredients, because they're needed in such a large variety of things. Shit like olive oil, butter, sugar, salt, flour, pepper. Basics. Get them in whatever quantity you can store.
You're going to want to start buying spices and stuff. Spices turn a crappy meal decent, and a decent meal delicious. Garlic and onion powder, chili powder, paprika, cumin, oregono. Salt and pepper. Don't buy all at once, just grab a little here and there until you're set. There's a bunch of misc cooking stuff that can really make a meal so good here - bsalmic vinegar comes to mind - but you can add that in as you go.
The things you eat lots of. These are the things people have been eating for millennia because they're calorically and nutritionally awesome. These are going to be the core of our meals.
Rice - buy a Big sack of it. It never goes bad.
Potatoes - just be sure to use what you have before they got/go old.
Pasta - 89 cents a pound at Safeway. Boom.
Ok, here's some recipes.
1 cup rice
1 lb ground beef
You don't need any spices aside from salt and pepper...but they help
Chili powder (or mix)
Goya spice packet - you can get like 20 for a buck fifty
Rice, 2 cups water, Goya seasoning, boullion cube all go into a small pot. It should look orange. Bring to a boil, then cover and simmer until done, meaning there's no water left and the rice is fluffed up.
Dice the onions. There are some really good youtube videos on knife skills, watch one or two. They explain how to chop stuff up much better than I can, and it'll save you so much hassle. Throw them in your skillet with some olive oil, and cook over medium heat until translucent/shimmery. Remove from pan, set aside.
Brown the meat - break up the ground beef. Use your (washed) hands. Put it in the pan in batches so you don't get too crowded in there. Cook over medium high heat. You dont need any oil because the fat cooking off will keep the meat from burning. Keep breaking up the chunks with you spatula/scraper and turning regularly. There's going to be a bunch of oily goo - you want to drain that off. If you have a strainer or a collender use that. I've gotten by using the lid of a pot to hold the meat in place while I pour off the liquid.
Once the goo is poured off, add your spices. Chili powder is A+, so is simple salt and pepper. You do you. Add in the onions. Stir it all up, then mix into the pot with the rice. Bam. Should make 4 hefty portions.
Pasta, tomato sauce, meat product
1 lb pasta
2 cans diced tomatoes
2 cloves garlic
Meat product - chicken breast, sausages, ground beef, etc.
Garlic and onion powder
Ok the way this works is we make our own tomato sauce for cheaper than buying premade, and use the savings to throw in some meats.
Cut up the garlic and onion. Smush the garlic cloves under the heel of your knife a little bit before you peel them - it makes it much easier to get the skin off. Cut in half lengthwise, then roughly chop while holding it together. Dice the onion as before. Put some olive oil in a pan, over medium high heat. Wait for it to start shimmering, then add the onions. Cook until translucent, then add the garlic with it. Once that looks done - it Cooks faster than the onion - add in some (cheap) red wine. I don't have a good measurement for you here, just pour in enough to cover everything. Bring to a boil, let it cook down a little bit, then add your canned tomatoes. Mix together, add a dollop of tomato paste, bring to almost a boil again, the turn the heat down, add like a tablespoon of sugar, salt, pepper, garlic powder, and like a dash of basalmic vinegar if you have it. Let that shit simmer until it looks like thick tomato sauce.
Pasta - if you've got a small pot, do this in batches. Fill your pot like 3/4s full of water, and also pour in a bunch of salt. If it feels like too much salt, that's good. Bring your salt water to a boil, add pasta until your pot can't take any more. Cook for like 8-10 minutes, the strain out the water leaving delicious pasta.
Meat product - if ground beef, cook as above only no chili powder. Chicken breast - Pat dry with a paper towel, cut off any weird gribbly looking bits, then season with salt and pepper - shake it on, then Pat it so it stays on. Arrange on a baking sheet, on top of aluminium foil ideally but you can just put some olive oil down so it doesn't stick too bad. Cook at 375 until done - about twenty minutes or so. You can tell chicken is done when you poke it and clear juices come out, and there's no translucent or pink in the middle if you cut it in half. Should be opaque white. Sausages - arrange on baking sheet, cook until done. Or you can fry them in a pan.
Put pasta in Tupperware with a hefty dose of meat. Add sauce as desired. Eat when hungry.
I had more but I'm exhausted and sleep deprived. Will post more later.
A good knife is definitely worth it if you are going to be using it a lot, but it does not have to be expensive. The Victorinox 8", Tojiro DP, and Wusthof Pro all come in uner $70 and are good value options that will perform well.
As for the KUTT, you feel victim to a very common and very shady practice on Amazon where the seller can specify a product's value. It's true sale price is between $30-$50 but Amazon lists the "actual" price at $105 which nothing more than a thinly veiled lie. If you look a the price history you will see that the average price is about $48 and the mode price is about $35. For about a week the price was nearly $115 which of course makes no sense and is just a money grab.
For an alternative at $30 or less I would look at the Wusthof Pro which I've seen recommended before. It should be on par with a Victorinox 8" while costing a bit less.
> I wasn't able to really sharpen them to the point I wanted.
This can mean a lot of things, but in general the softer a steel is the less "sharp" it can get. That's not entirely true as practically any steel can be made razor sharp, but not every steel can stay that way. There are a lot of factors that effect this but for the most part a $30 knife is not going to hold an edge as long as a $130 knife, and there are tradeoffs that come with edge retention as well.
Well, pretty much any $5 stone will do just fine if you're low on cash. Here's some Amazon links.
Wusthof Pro 8" chef knife, as recommended by Babish.
Affordable stone that's recommended by Amazon.
The stone I have at home.
Tutorial on how to use Japanese stones featuring a sushi chef.
Gordon Ramsay showing how to hone with steel.
I haven't seen this in Singapore yet, but you can get a freight forwarder to ship it to you from Amazon. This knife has survived abuse stemming from my mistreatment of it during my college days and is still alive and kicking today 6 years later. Its not the sharpest or the most durable knife out there, but if its your first real knife, it would blow your mind.
Its their entry level knife, so the handle is not the best, but the blade is absolutely amazing value for money. They also have their IKON line, which I've also linked. My parents have it and its over 10 years old, barring a few nicks and scratches, its in a basically like new condition despite bein gused everyday
You can also get the Wüsthof Pro Cooks knife for $27, I would probably recommend that one over the Dexter one. :)
The Wusthof Pro Cook's Knife is another ultra-budget option worth a look. It's pretty similar to the Fibrox, but costs under $30, while the Fibrox is up to nearly $40.
Poor ass college student's guide to cooking episode 2 (draft)
Shokugeki no Soma is one of my favorite anime of all time, if nothing else because it showcases the amazing world of cooking to weebs like us. However, it isn't a guide, and it seems that too many of you guys here need a good lesson on how to get stuff done. Trust me, it's worth it and you'll feel much better about yourself after each episode, and maybe even want to try some stuff in the show out!
Lesson 2: Food is good. If you understand good food, you'll be able to make good food. Go eat more good food
One of the most important points in cooking, after the skills and book knowledge I can type here, is to acquire a good taste. Without it you won't progress beyond recipe following level (which is stupid easy, as I'll cover in the future). This is the reason why Soma, Erina, and others in this episode seem to all come from cooking families. They've all been raised while tasting great food made by their parents.
Now, not all of us are this lucky. I personally was lucky enough to be raised with great food, but only in Japanese cuisine. So I acquired my taste for other styles of cooking in other ways. Specifically, I started to really improve on my cooking when I started enjoying great food made by other people. The show will cover this too as Soma encounters different students with unique specialties.
Next time you get the chance, go eat some great food. Don't waste your money on bad fast food. And when you do eat out, try to guess what makes your favorites taste as well as they do, and venture out to try new places with new dishes to offer. Especially those that offer the style of cooking you are trying to imitate.
Ingredients/Spices of the day (two ingredients, one condiment)
A god among proteins, it honestly deserves an entire post. They are quite possibly the cheapest, richest, most versatile ingredient in the world. They can be used as the main superstar, or as a supporting agent to enhance other dishes. They are very delicate when used as the main dish however, and are easily under or over cooked with a small region of perfection in between. Practicing cooking fried eggs or scrambled eggs for breakfast is a great way to hone your sense of over/under cooking that you'll make use of in any other dish in the future.
Fresh is better, but last for a good two weeks in the fridge.
Broth or [Stock]([link]) (dashi in Japanese)
An easy way to add the flavor of meat, fish, etc to a dish without actually using it. This is great when you don't want the texture or the bulk of the ingredient, and is often used in soups or sauces. Japanese sometimes like to use it like Soma did to add little bombs of flavor in a complex dish. Very cheap to make or buy since it often uses junk meat or bones.
ネギ negi, scallion?
A staple of Japanese cuisine, Soma uses it here to add a bit of oniony kick and a nice crunchy texture to a predominantly mushy dish. I think chives are used in Western cuisine to similar effect, like that British dude did in the scrambled eggs video above.
Freshness is paramount. Lasts for maybe a week or two, but every day lost beyond 3/4 is that bit of flavour lost.
Skill/Gear of the day: Knife and Cutting Board
The two mainstays of any kitchen. Having good ones are important with quality >>>>> quantity. You honestly don't need more than one each. Maintenance is a very important and different topic.
Learning how to quickly chop veggies will speed up your cooking immensely, and is like the coolest part (It's basically all Soma does to show off). You will impress a lot of your friends and maybe a girl or two if you are lucky.
If you own a knife and cutting board. That's great, you're ready. If not, just buy a chef's knife and as big and heavy wooden board you are willing to buy. And if you are fancy, A steel
Presentation of the day
Pls use proper china and metal silverware. It makes McDonalds look good, not to mention just feel that much better.
Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!
The VNox has been around forever and is a solid knife at it's price point. I have a preference for the Wustie Pro that's been recently introduced to compete with the VNox. Better for sharpening. Neither holds an edge very well. If you like the belly of the German style, either will work.
The Tohiro will cost a little more. (very little) but will give you a better knife. May require some sharpening out of the box but will retain the edge much better. In Au they've been available from Knives and Stones. And if you can reach a little deeper he's got some Tanaka that are a better knife still. If you go with a Japanese choice you'll want to lose the steel - it will chip the harder steels instead of folding it into place.
I have a $5 pairing knife that takes an edge well but looses it fast. I have a $25 stamped wusthof that takes an edge well and keeps it pretty good. I just bought my little brothers (2 of them) Misen chefs knives (a kickstarter thing) and they are pretty dang nice.
I can sharpen an axe to where I can shave with it by hand. Showing off is all that is good for. I have used water stones, diamond, the top of a car window, and even a plain ole rock. But once a month or so, I sharpen them with on this.
But every day, I hone them with one of these I bought at goodwill.
My advice to anyone is learn to use and sharpen the tool before geeking out on expensive stuff. Knowledge and practice will bring you a lot more satisfaction. I would rather hear a great guitarist on a crap guitar than a crap guitarist on a great guitar.
Here you go, buddy