Shun Cutlery

The peak of perfection

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Zipping down Broadway in a Pedicap, trying to locate dinner in #nashville. We’re here for Music City Eats Food & Wine Festival! Sept 20 & 21st. Music, Food, wine, spirits and more including @andrewzimmern and @chef_aaronsanchez

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Paleo Lunchboxes 2014 (Part 3 of 7)

nomnompaleo:

Ready or not, here comes Part Three of Paleo Lunchboxes 2014!

Paleo Lunchboxes 2014 (Part 3 of 7) by Michelle Tam http://nomnompaleo.com

I know it’s Friday, and the last thing you want to think about is preparing food and packing a pretty LunchBots for yourself and/or your kiddos. I feel your pain. That’s why today’s box is filled with a variety of leftovers that you can throw together in a flash.

Paleo Lunchboxes 2014 (Part 3 of 7) by Michelle Tam http://nomnompaleo.com

Yes, I said LEFTOVERS. And no, it’s not a dirty word.

Before I starting eating Paleo, I never contemplated making extra food to save for later. But now that I cook virtually all of our meals, I always make sure to have leftovers. Eating out (while staying Paleo) can be an expensive hassle, so for me, cooking is a necessity. It’s kinda like flossing: you just have to buck up and do it. That’s why having ready-to-eat proteins and veggies in the fridge is a lifesaver.

Paleo Lunchboxes 2014 (Part 3 of 7) by Michelle Tam http://nomnompaleo.com

Besides, having a bunch of ready-to-eat veggies on hand that we can nosh on at any time means we’re much less likely to reach for something unhealthy. Am I right, or am I right? (Answer: I’m right.)

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Excellent Paleo lunch boxes

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The Shun Blue 6” Utility/Butchery knife, designed in conjunction with @offalchris Chris Cosentino and Shun
Although he’s not supposed to play favorites, Chef Chris Cosentino says this is the Shun Blue that’s nearest and dearest to his protein- (and especially, pig-) loving heart. The six inch length is the precise length needed for efficient butchery—not a quarter inch more, not a quarter of an inch less. It can be used to bone and trim meat as well as to portion it.  The six-inch length is also handy for anything you’d do with a utility knife—from trimming vegetables to slicing salami. Cutting is fast and easy with Blue’s razor-sharp carbon steel edge and re-sharpening is easy, too.
The Shun Blue Butchery/Utility Knife is part of the Shun Blue line, developed in partnership with award-winning chef, Chris Cosentino. Internationally renouned for his “nose-to-tail” cooking philosophy, the Chef Cosentino chose traditional Japanese blade shapes that are essential for preparing the proteins for which he is so well known, as well as a selection of all-purpose tools every kitchen needs. These exciting knives feature a carbon steel cutting core for a razor-sharp edge and quick re-sharpening. For easier care, the “blue” carbon steel core is sandwiched between two layers of mirror-polished stainless steel. But note that these knives will need additional care to protect the edge from rust. The beautiful grey PakkaWood® handles are a variation on a traditional Japanese design modified to meet the chef’s demands for secure and comfortable grip. The Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks in the West.
Includes traditional Japanese wooden saya, or sheath.

The Shun Blue 6” Utility/Butchery knife, designed in conjunction with @offalchris Chris Cosentino and Shun

Although he’s not supposed to play favorites, Chef Chris Cosentino says this is the Shun Blue that’s nearest and dearest to his protein- (and especially, pig-) loving heart. The six inch length is the precise length needed for efficient butchery—not a quarter inch more, not a quarter of an inch less. It can be used to bone and trim meat as well as to portion it.  The six-inch length is also handy for anything you’d do with a utility knife—from trimming vegetables to slicing salami. Cutting is fast and easy with Blue’s razor-sharp carbon steel edge and re-sharpening is easy, too.

The Shun Blue Butchery/Utility Knife is part of the Shun Blue line, developed in partnership with award-winning chef, Chris Cosentino. Internationally renouned for his “nose-to-tail” cooking philosophy, the Chef Cosentino chose traditional Japanese blade shapes that are essential for preparing the proteins for which he is so well known, as well as a selection of all-purpose tools every kitchen needs. These exciting knives feature a carbon steel cutting core for a razor-sharp edge and quick re-sharpening. For easier care, the “blue” carbon steel core is sandwiched between two layers of mirror-polished stainless steel. But note that these knives will need additional care to protect the edge from rust. The beautiful grey PakkaWood® handles are a variation on a traditional Japanese design modified to meet the chef’s demands for secure and comfortable grip. The Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks in the West.

Includes traditional Japanese wooden saya, or sheath.

Filed under shun utility knife offalchris chris cosentino butchery knife