Gravy's Cooking Thread

mkopec · Oct 9, 2025

Made some chicken paprikash today. One of the kids requested it.

Usually you use chicken parts in this. Like cut up a whole chicken and jsut pre fry it all dredged in paprika and flour mix. But this time I used boneless skinless chicken thighs since they were on special. I also usually make my own noodles (spetzel) but said fuck it this time and boiled off some egg noodles.

My mom used to make this all the time, because its cheap and easy to make, except pan frying all the chicken first. But thats just time consuming not really hard, lol..

Dr.Retarded · Oct 9, 2025

mkopec said:
Made some chicken paprikash today. One of the kids requested it.
View attachment 605058

Usually you use chicken parts in this. Like cut up a whole chicken and jsut pre fry it all dredged in paprika and flour mix. But this time I used boneless skinless chicken thighs since they were on special. I also usually make my own noodles (spetzel) but said fuck it this time and boiled off some egg noodles.

My mom used to make this all the time, because its cheap and easy to make, except pan frying all the chicken first. But thats just time consuming not really hard, lol..

Nothing wrong with some easy comfort food from your childhood. Your kids will probably learn to make it for themselves when they're older.

Generational recipes are awesome, even if they're simple.

Chanur · Oct 10, 2025

Gavinmad said:
He was an Argento addict, that's way more destructive than heroin or coke.

Deep Red is a hell of a ride!

Furry · 2025-10-23T18:54:27-0400

Dr.Retarded What chef's knife should get I get. My knife for absolutely everything for the past 20 years is getting too small from how many times I've sharpened it. My knuckles hit the board. Quality is way more important than looks, and I'm willing to pay for that. I like a big heel. I had a Wusthof, and I'll say it did its job. I certainly used the shit out of it.

moonarchia · 2025-10-23T18:56:19-0400

Furry said:
Dr.Retarded What chef's knife should get I get. My knife for absolutely everything for the past 20 years is getting too small from how many times I've sharpened it. My knuckles hit the board. Quality is way more important than looks, and I'm willing to pay for that. I like a big heel. I had a Wusthof, and I'll say it did its job. I certainly used the shit out of it.

Find a quality santaku knife. Good for most tasks in any kitchen.

Lanx · 2025-10-23T19:12:38-0400

moonarchia said:
Find a quality santaku knife. Good for most tasks in any kitchen.

I got me one of those jap rubber cutting boards to test out

Dr.Retarded · 2025-10-23T19:23:23-0400

Furry said:
Dr.Retarded What chef's knife should get I get. My knife for absolutely everything for the past 20 years is getting too small from how many times I've sharpened it. My knuckles hit the board. Quality is way more important than looks, and I'm willing to pay for that. I like a big heel. I had a Wusthof, and I'll say it did its job. I certainly used the shit out of it.

I'm a firm believer in the Victorinox 8" French chef. I like the weight, it's rugged, and it's not as cheap as it used to be but it still very affordable and sharpens and holds an edge. It's really hard to beat for the price and I used mine for a long time. I got a bunch of their pairing knives, too, and they're great.

My mom over the last 4 or 5 years got me a couple of knives I wouldn't have bought but I've been fairly happy with, but they're not my daily drivers I like the victorinox. Ones a Dalstrong Santoku Gladiator, and I like it, but it was a gift, and I probably would have never bought it, but it does the job.

She also got me a three pieces of Misen. I don't know what models they are, I couldn't find the boxes because my wife moved them, but it's not a French chef, but I think it's like a Japanese chef's knife. Maybe 8 in, but it's pretty delicate, but razor sharp, and I've only had to sharpen it a couple of times and it's like a razor. I only use it for certain things. And I've got two different types of paring knives.

It's been a number of years but my wife and I had gotten done with dinner with the family at some point when they had come to visit and then we wandered into a Williams and Sonoma at the Town square, and I was checking out some different knives. I saw a bunch of different stuff but it wasn't really anything that they get old victorinox couldn't do for a quarter of the price.

I just use an abuse the stuff, I'd rather have something that's going to not necessarily cost me an arm and a leg but with decent knife skills you can get the job done. All in all though I'm happy with the gift knives I've gotten. I still have some old cutco knives from college, even though my French chef handle broke, but I never really cared for it because the grip is just too anemic, but the rubber handled fillet knife that extends and has a sheath and a sharpening stand and a belt loop, it's the tits. I've had it for a quarter of a century, and it's still going strong.

If I honestly had to replace any of the knives I currently have immediately, more than anything it would be the victorinox. It really is hard to beat, and you don't have to feel bad about beating it up because it's made for heavy duty work. I feel like a heftier knife or weight in your hand, it really is the best, at least to me.

That's my two cents at least. Hope it helps.

moonarchia · 2025-10-23T19:35:16-0400

Dr.Retarded said:
I'm a firm believer in the Victorinox 8" French chef. I like the weight, it's rugged, and it's not as cheap as it used to be but it still very affordable and sharpens and holds an edge. It's really hard to beat for the price and I used mine for a long time. I got a bunch of their pairing knives, too, and they're great.

My mom over the last 4 or 5 years got me a couple of knives I wouldn't have bought but I've been fairly happy with, but they're not my daily drivers I like the victorinox. Ones a Dalstrong Santoku Gladiator, and I like it, but it was a gift, and I probably would have never bought it, but it does the job.

She also got me a three pieces of Misen. I don't know what models they are, I couldn't find the boxes because my wife moved them, but it's not a French chef, but I think it's like a Japanese chef's knife. Maybe 8 in, but it's pretty delicate, but razor sharp, and I've only had to sharpen it a couple of times and it's like a razor. I only use it for certain things. And I've got two different types of paring knives.

It's been a number of years but my wife and I had gotten done with dinner with the family at some point when they had come to visit and then we wandered into a Williams and Sonoma at the Town square, and I was checking out some different knives. I saw a bunch of different stuff but it wasn't really anything that they get old victorinox couldn't do for a quarter of the price.

I just use an abuse the stuff, I'd rather have something that's going to not necessarily cost me an arm and a leg but with decent knife skills you can get the job done. All in all though I'm happy with the gift knives I've gotten. I still have some old cutco knives from college, even though my French chef handle broke, but I never really cared for it because the grip is just too anemic, but the rubber handled fillet knife that extends and has a sheath and a sharpening stand and a belt loop, it's the tits. I've had it for a quarter of a century, and it's still going strong.

If I honestly had to replace any of the knives I currently have immediately, more than anything it would be the victorinox. It really is hard to beat, and you don't have to feel bad about beating it up because it's made for heavy duty work. I feel like a heftier knife or weight in your hand, it really is the best, at least to me.

That's my two cents at least. Hope it helps.

When I was at my sister's last week she was making a southwestern dish with a lot of veggies in it. And it turned out she has absolutely no idea how to properly chop things. She was using a too thin and wobbly old knife on everything. So I ended up doing most of the prep instead, and showed her some generic CJP and other stuff.

Note, my BIL literally makes blades for a living. There were dozens of knives on the rack. I just grabbed the nearest one with a decent heft and a curved blade. Diced the onions. Showed her how to cut cilantro. How to quickly get a core out of an avocado. Chances are she will just ignore it all going forward, but I tried.

Siliconemelons · 2025-10-23T19:38:38-0400

Cutco

There are better, there are cheaper and there are more expensive… but all in all, they are indeed very good knives, not /super/ over priced and have a solid lifelong warranty.

Furry · 2025-10-23T19:41:42-0400

Super over priced is a feature here, I'm not paying for it. I'll say I do lean toward french style chef's knife, but gyotus aren't out of consideration. I'll probably want to go hold whichever it is first.

Dr.Retarded · 2025-10-23T19:43:19-0400

Siliconemelons said:
Cutco

There are better, there are cheaper and there are more expensive… but all in all, they are indeed very good knives, not /super/ over priced and have a solid lifelong warranty.

My sister sold them back in college, and I got a handful of them over some Christmases. They're not bad, but like I said whatever model that came out around 2000, the handles were just wimpy. Sure they would hold an edge, and the fillet knife is amazing, and I still got us serrated, but you can do a hell of a lot better.

Siliconemelons · 2025-10-23T21:06:29-0400

Dr.Retarded said:
My sister sold them back in college, and I got a handful of them over some Christmases. They're not bad, but like I said whatever model that came out around 2000, the handles were just wimpy. Sure they would hold an edge, and the fillet knife is amazing, and I still got us serrated, but you can do a hell of a lot better.

90% chance your sister is still on their rolls and can call up and buy them at seller cost still lol.

their handles are love or hate, they are some kind of mojojo angled diamond thing… I had a friend who sold them out of HS. lol, its their thing at cutco hehe.

if you hold them like “instructed” they are very comfortable and “work” very nice.. if you just grab them… they are as ehhhhh as every other knife I have ever held- I have large hands.

you can do a lot worse than cutco at the same cost point- and you can go to the moon the other way.

i also do not have access to a knifesmith

lol

mine are like 17 years old, I had the chef redone once, free… most of their sales shows also are sharpening events and they also have just sharpening events in most locations throughout the year. if anything gets a chip in blade, its replaced, cracked Handel - replaced. no receipt or anything, if you have it- its covered. even discolored handles can be replaced if its a stain or really bad- my parents and mine are white

But I think this discussion has all been had before - most likely this thread many moons ago. Lol

If anyone wants to, I will gladly accept a hand forged knife lol

Dr.Retarded · 2025-10-23T21:33:30-0400

Siliconemelons said:
90% chance your sister is still on their rolls and can call up and buy them at seller cost still lol.

their handles are love or hate, they are some kind of mojojo angled diamond thing… I had a friend who sold them out of HS. lol, its their thing at cutco hehe.

if you hold them like “instructed” they are very comfortable and “work” very nice.. if you just grab them… they are as ehhhhh as every other knife I have ever held- I have large hands.

you can do a lot worse than cutco at the same cost point- and you can go to the moon the other way.

i also do not have access to a knifesmith lol

mine are like 17 years old, I had the chef redone once, free… most of their sales shows also are sharpening events and they also have just sharpening events in most locations throughout the year. if anything gets a chip in blade, its replaced, cracked Handel - replaced. no receipt or anything, if you have it- its covered. even discolored handles can be replaced if its a stain or really bad- my parents and mine are white

But I think this discussion has all been had before - most likely this thread many moons ago. Lol

If anyone wants to, I will gladly accept a hand forged knife lol

I learned how to use them, I just found over the years as my knife skills got better, I just preferred a different type of handle. Those are just kind of weird. I use it French chef knife for predominantly most of the stuff that I do, and after the stupid plastic handle broke, I just threw it into a box. I think it's still lifetime warranty and I can ship it in, but I probably never use the damn thing. I still enjoy their other knives I have of theirs, but I have a ton of knives at this point.

I think I posted it in my past, but surprisingly Ikea has I think water like knock-off globals, or at least I had the same handle profile and it's a solid piece of metal, there's just have a rubber wrap around the global shaped handle. For the price they're surprisingly good, just require a sharpening a little more often. I think I have an unopened three pack of a chef, Santoku, and some other knife still on my pantry from the last time my wife and I had gone there a number of years ago. I think it was like 20 or 25 bucks, and I've always got some backups now. They just really feel good in the hand.

Dr.Retarded · 2025-10-23T21:36:12-0400

Furry said:
Super over priced is a feature here, I'm not paying for it. I'll say I do lean toward french style chef's knife, but gyotus aren't out of consideration. I'll probably want to go hold whichever it is first.

Dude just jump on Amazon and get an 8 inch victorinox chef. Even if you decide you don't like it you can always send it back, but I guarantee you you probably will or at least use it to just do rough vegetable prep or chopping up meat. Hell Black Friday is coming up soon and I think they normally run some pretty decent deals on them that time.

I wouldn't suggest it if I didn't think it was a really good knife especially for the price. No bullshit.

Siliconemelons · 2025-10-23T22:17:20-0400

Dr.Retarded said:
Dude just jump on Amazon and get an 8 inch victorinox chef. Even if you decide you don't like it you can always send it back, but I guarantee you you probably will or at least use it to just do rough vegetable prep or chopping up meat. Hell Black Friday is coming up soon and I think they normally run some pretty decent deals on them that time.

I wouldn't suggest it if I didn't think it was a really good knife especially for the price. No bullshit.

lol the product picture for size comparison I found funny.. right in the neck!

Dr.Retarded · 2025-10-23T22:54:50-0400

Siliconemelons said:
lol the product picture for size comparison I found funny.. right in the neck!

View attachment 606681

Yeah, it's hefty enough for a Michael Meyers killing spree.

TJT · 2025-10-24T06:32:13-0400

Dr.Retarded said:
Did you wrap or just let fly? I'm like you, I don't need them falling off the bone, but just tender enough to get a good bite with a good bark. What type of ribs were they? I'll do spare ribs every now and then, but I honestly prefer baby backs. Country style pork ribs are also great and very forgiving, but I mean it's just a Boston butt cut up, but I like the amount of crispy fat you can get.

St. Louis style is what I usually buy. 2 hours unwrapped, 1.5 hours wrapped, 30 minutes unwrapped again slathered in sauce.

Lanx · 2025-10-24T09:47:31-0400

Dr.Retarded said:
Dude just jump on Amazon and get an 8 inch victorinox chef. Even if you decide you don't like it you can always send it back, but I guarantee you you probably will or at least use it to just do rough vegetable prep or chopping up meat. Hell Black Friday is coming up soon and I think they normally run some pretty decent deals on them that time.

I wouldn't suggest it if I didn't think it was a really good knife especially for the price. No bullshit.

i've recommended the victorinox to others just b/c it was on the rec list, i had one and gave it away, it just felt wrong and didn't feel good sharpening

not being a snob either a kai knife (the brand is considered like a household knife in japan) i've had for 10years is still in rotation

Dr.Retarded · 2025-10-24T09:56:02-0400

Lanx said:
i've recommended the victorinox to others just b/c it was on the rec list, i had one and gave it away, it just felt wrong and didn't feel good sharpening

not being a snob either a kai knife (the brand is considered like a household knife in japan) i've had for 10years is still in rotation

Yeah, you either like the victorinox grip or you don't. I just remember my brother got one many moons ago when we were both up in Charleston. I was still using my cutco, but then after going to his house and cooking on the weekend and using his, I promptly ordered a three blade set. I just really like the heftier blade and grip, plus it's bomb proof.

I might order one of the kai knives and give it a spin.

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