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  1. cclin
    Post

    What's cooking?

    Misoyaki chicken(bbq miso chicken), fried codfish roe & sugar snap pea [ATTACH]
    Post by: cclin, Mar 21, 2014 in forum: Food and Drink
  2. cclin
    Post

    Konosuke 300mm HD2 Sujihiki

    Congratulations James, enjoy it!!
    Post by: cclin, Mar 18, 2014 in forum: The Kitchen Knife
  3. cclin
    Post

    What is an interesting meat to roast?

    mmmmm...nobody like roast rabbit??
    Post by: cclin, Mar 18, 2014 in forum: Food and Drink
  4. cclin
    Post

    What Does Patina Look Like

    natural blue patina [ATTACH] mustard forced patinas [ATTACH]
    Post by: cclin, Mar 16, 2014 in forum: The Kitchen Knife
  5. cclin
    Post

    Show off your cutting board!

    Dave is very nice guy with knowledge about cutting board. Check BoardSMITHhttp://theboardsmith.com/boardsmith-faqs/, if you don't find the...
    Post by: cclin, Mar 12, 2014 in forum: Food and Drink
  6. cclin
    Post

    wa handle/neck interface question

    quote from Jon at JKI
    Post by: cclin, Mar 10, 2014 in forum: The Kitchen Knife
  7. cclin
    Post

    My New Sharp Space

    Karring, "nice knives, tasty wine & good music" you sounds way cooler than me. I usually bring small cutting board & some vegetables with me when...
    Post by: cclin, Mar 10, 2014 in forum: Sharpening forum
  8. cclin
    Post

    What's cooking?

    I mean "sugar". sorry!!
    Post by: cclin, Mar 9, 2014 in forum: Food and Drink
  9. cclin
    Post

    What's cooking?

    it is quite easy to make- 1(soy sauce):1 (water):1(surge), 4 pieces Star anise, 1~2 piece Cinnamon stick & 1 green onion boiling all ingredient...
    Post by: cclin, Mar 9, 2014 in forum: Food and Drink
  10. cclin
    Post

    What's cooking?

    Hong Kong style Chinese sausage clay pot rice. first, cook rice with cured meat, 2 different kind of Chinese sausage in clay pot..... [ATTACH]...
    Post by: cclin, Mar 9, 2014 in forum: Food and Drink
  11. cclin
    Post

    What makes the most memorable burger?

    *"surf 'n' turf" burger from Wolfgang Puck's CUT restaurant in Las Vegas. fresh bake bun with 1/2 lb. Maine Lobster, Kobe beef, veggies & home...
    Post by: cclin, Mar 9, 2014 in forum: Food and Drink
  12. cclin
    Post

    Sometimes working in the sticks is cool!

    WOW, beautiful photos! thanks for sharing!! more, please....
    Post by: cclin, Mar 8, 2014 in forum: The Great Outdoors
  13. cclin
    Post

    Aloha!

    hi Stefan, good to see you here!
    Post by: cclin, Mar 8, 2014 in forum: New Member Check-In
  14. cclin
    Post

    Show off your cutting board!

    BoardSMITH 16 x 22 walnut brick pattern with maple; this is only photo I have when it is new. [ATTACH]
    Post by: cclin, Mar 8, 2014 in forum: Food and Drink
  15. cclin
    Post

    Your Perfect Petty Size

    in generally speaking, 180mm gyuto have slightly wider heel for more knuckles clearance than 180mm petty
    Post by: cclin, Mar 8, 2014 in forum: The Kitchen Knife
  16. cclin
    Post

    Carbon sujihiki 270mm recommendations

    Itinomonn Kasumi 270mm Wa Suji!! I haven't try Kochi suji, but I've own Kochi kurouchi v2 gyuto; I think Kochi is best band for your buck & best...
    Post by: cclin, Mar 6, 2014 in forum: The Kitchen Knife
  17. cclin
    Post

    Hello from Chicago 'burbs

    Welcome!
    Post by: cclin, Mar 6, 2014 in forum: New Member Check-In
  18. cclin
    Post

    New web page to go LIVE tonight!

    Randy, New web site running very smoothly! I voted for fishing. I don't like daily or weekly email advertising but don't mind receive new...
    Post by: cclin, Mar 5, 2014 in forum: HHH Custom Knives
  19. cclin
    Post

    OK so you only get 1 knife......

    I've tried Adam Marr's 52100 Honesuki Karring lent me, Adam truly make great knife! I agree AEB-L steel has good toughness & took very fine...
    Post by: cclin, Mar 5, 2014 in forum: The Kitchen Knife
  20. cclin
    Post

    Howdy

    Welcome!
    Post by: cclin, Mar 4, 2014 in forum: New Member Check-In
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