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 Post subject: Seared Cod Pancit
PostPosted: Thu Apr 24, 2014 1:40 pm 

Joined: Tue Jan 21, 2014 2:43 pm
Posts: 52
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Last week, I made some pancit at home. Topped with a mixed green garnish, we have seared cod filet (which I butchered) seasoned with salt, pepper, and lemon juice. The pancit itself is a simple miso base with egg. The dish was drizzled with a sriracha-sesame oil mixture as an aromatic.


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 Post subject: Re: Seared Cod Pancit
PostPosted: Thu Apr 24, 2014 2:32 pm 
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Joined: Wed May 09, 2012 3:59 pm
Posts: 1665
Location: Cape Town - South Africa
Looking good.

Tip: copy & paste the image url in the thread to show the picture directly.

:)



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 Post subject: Re: Seared Cod Pancit
PostPosted: Thu Apr 24, 2014 2:38 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3545
Location: USA... mostly.
NGUYEN <> Would you mind taking & posting a photo of the knife hiding behind the board, please :?:



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 Post subject: Re: Seared Cod Pancit
PostPosted: Thu Apr 24, 2014 4:36 pm 

Joined: Tue Jan 21, 2014 2:43 pm
Posts: 52
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Melampus, it is Moritaka's 180 mm carbon petty. Beautiful knife that holds its own with my Richmond Artifex Wa-gyuto.


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 Post subject: Re: Seared Cod Pancit
PostPosted: Thu Apr 24, 2014 4:49 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3545
Location: USA... mostly.
NGUYEN <> To be honest, I was more interested in the Wa. In the first picture, I recognized what looked like a noticeably tapered flare in the butt, and the second pic almost confirms it, but it's hard as the angle and background somewhat mute the aspect I'm inspecting. That's the original Wa? I haven't used any since they switched out the Rosewood for Yew. Something about that Wa looks unique...



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 Post subject: Re: Seared Cod Pancit
PostPosted: Fri Apr 25, 2014 2:15 am 

Joined: Fri Mar 29, 2013 10:29 pm
Posts: 500
Looks good ...


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 Post subject: Re: Seared Cod Pancit
PostPosted: Fri Apr 25, 2014 2:47 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3718
That looks absolutely delicious!



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 Post subject: Re: Seared Cod Pancit
PostPosted: Sat Apr 26, 2014 6:16 pm 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
I'm thinking of getting a Moritaka. They seem to be the undervalued darlings of the knife world.


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 Post subject: Re: Seared Cod Pancit
PostPosted: Sun Apr 27, 2014 10:46 pm 

Joined: Sat Jul 13, 2013 6:47 pm
Posts: 73
NGUYEN...

Looks really good!

Cheers...

Todd in Chicago


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 Post subject: Re: Seared Cod Pancit
PostPosted: Mon Apr 28, 2014 4:47 pm 

Joined: Tue Jan 21, 2014 2:43 pm
Posts: 52
Melampus, this is the original wa-handle for the knife. Haven't changed it out. It has a calming aura about it. The only thing have have done with any of my knives' handles is polish them with mineral oil.


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