I might pick up 2-3 of these to have around:

http://www.japanwoodworker.com/produ...&dept_id=13188

-Zz

"Zz Yzx" > wrote in message
...
> I might pick up 2-3 of these to have around:
>
> http://www.japanwoodworker.com/produ...&dept_id=13188
>
> -Zz

they're on sale now for $1300.00.

--
C.D

"C.D" > wrote in message
om...
>
> "Zz Yzx" > wrote in message
> ...
>> I might pick up 2-3 of these to have around:
>>
>> http://www.japanwoodworker.com/produ...&dept_id=13188
>>
>> -Zz
>
> they're on sale now for $1300.00.
>
> --
> C.D

They do have some other knives that look rather nice at reasonable prices.
Reasonable for hand made, not reasonable as in cheap.

C.D wrote:
>
> "Zz Yzx" > wrote in message
> ...
>> I might pick up 2-3 of these to have around:
>>
>> http://www.japanwoodworker.com/produ...&dept_id=13188
>>
>>
>> -Zz
>
> they're on sale now for $1300.00.
>

good stocking stuffers

jOhN > wrote:

> C.D wrote:

>> they're on sale now for $1300.00.
>
> good stocking stuffers

I'd settle for some of Kobe beef in my stocking instead. That's
only $45/lb at Central Market.

-sw

"Sqwertz" > wrote in message
...
> jOhN > wrote:
>
>> C.D wrote:
>
>>> they're on sale now for $1300.00.
>>
>> good stocking stuffers
>
> I'd settle for some of Kobe beef in my stocking instead. That's
> only $45/lb at Central Market.
>
> -sw

Kobe beef?!? No way, not in my christmas stocking! Why settle for
shoe leather (Kobe) when you can have the best Japanese Wagyu beef?!?
Costco sells 15lb Wagyu ribeye roasts at only a tad over $150 per lb. A
nice 15 lb roast will only set you back about $2300.

http://www.costco.com/Browse/Product...aneseWagyuBeef


:>)

Matt wrote:
> "Sqwertz" wrote ...
>> jOhN wrote:
>>
>>> C.D wrote:
>>
>>>> they're on sale now for $1300.00.
>>>
>>> good stocking stuffers
>>
>> I'd settle for some of Kobe beef in my stocking instead. That's
>> only $45/lb at Central Market.

> Kobe beef?!? No way, not in my christmas stocking! Why settle
> for shoe leather (Kobe) when you can have the best Japanese Wagyu
> beef?!? Costco sells 15lb Wagyu ribeye roasts at only a tad over $150
> per lb. A nice 15 lb roast will only set you back about $2300.
>
> http://www.costco.com/Browse/Product...aneseWagyuBeef

So, how long per pound do you boil it?






:]


--
DougW

"DougW" > wrote in message
...
> Matt wrote:
>> "Sqwertz" wrote ...
>>> jOhN wrote:
>>>
>>>> C.D wrote:
>>>
>>>>> they're on sale now for $1300.00.
>>>>
>>>> good stocking stuffers
>>>
>>> I'd settle for some of Kobe beef in my stocking instead. That's
>>> only $45/lb at Central Market.
>
>> Kobe beef?!? No way, not in my christmas stocking! Why settle
>> for shoe leather (Kobe) when you can have the best Japanese Wagyu
>> beef?!? Costco sells 15lb Wagyu ribeye roasts at only a tad over $150
>> per lb. A nice 15 lb roast will only set you back about $2300.
>>
>> http://www.costco.com/Browse/Product...aneseWagyuBeef
>
> So, how long per pound do you boil it?
>
>
>
>
>
>
> :]
>
>
> --
> DougW
>

I was thinking crockpot roast.

; )

Matt

Matt wrote:
> "Sqwertz" > wrote in message
> ...
>
>> I'd settle for some of Kobe beef in my stocking instead. That's
>> only $45/lb at Central Market.
>
> Kobe beef?!? No way, not in my christmas stocking! Why settle for
> shoe leather (Kobe) when you can have the best Japanese Wagyu beef?!?

Kobe is Japanese Wagyu beef.

The stuff they sell locally here in TX is probably just Wagyu beef, not
actual Kobe - as Kobe beef implies that it was actually 'finished' in Japan.

Most Wagyu is actually born and raised here in TX or Australia, then
shipped to Japan for fattening and slaughter.

-sw

"Sqwertz" > wrote in message
...
> Matt wrote:
>> "Sqwertz" > wrote in message
>> ...
>>
>>> I'd settle for some of Kobe beef in my stocking instead. That's
>>> only $45/lb at Central Market.
>>
>> Kobe beef?!? No way, not in my christmas stocking! Why settle for
>> shoe leather (Kobe) when you can have the best Japanese Wagyu beef?!?
>
> Kobe is Japanese Wagyu beef.
>
> The stuff they sell locally here in TX is probably just Wagyu beef, not
> actual Kobe - as Kobe beef implies that it was actually 'finished' in
> Japan.
>
> Most Wagyu is actually born and raised here in TX or Australia, then
> shipped to Japan for fattening and slaughter.
>
One person's perspective -

Wagyu/Kobe Beef FAQ

http://members.tripod.com/~BayGourmet/wagyu.html

In alt.food.barbecue, Matt > wrote:

> >> http://www.costco.com/Browse/Product...aneseWagyuBeef
> >
> > So, how long per pound do you boil it?

Is that better than using the microwave?


--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel

wrote:
> In alt.food.barbecue, Matt > wrote:
>
>>>> http://www.costco.com/Browse/Product...aneseWagyuBeef
>>> So, how long per pound do you boil it?
>
> Is that better than using the microwave?
>
>
Boiling helps the liquid smoke work its way into the meat. Microwaves
can be dangerous because some of the ingredients in the liquid smoke can
spark and catch fire. In the Nonnyhouse, we only microwave ribeye,
Porterhouse and T-bones.

Seriously, I've never had the inclination to try Kobe-style beef and I
wonder if it's actually that much better than a good chunk of aged Angus.

--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain

Lawrence Akutagawa wrote:
>>
>> Most Wagyu is actually born and raised here in TX or Australia, then
>> shipped to Japan for fattening and slaughter.
>>
> One person's perspective -
>
> Wagyu/Kobe Beef FAQ
>
> http://members.tripod.com/~BayGourmet/wagyu.html
>

Looks like fat with a little marbling of meat... Personally, I think I'd
pass...

Nonnymus wrote:

> Seriously, I've never had the inclination to try Kobe-style beef and I
> wonder if it's actually that much better than a good chunk of aged
> Angus.

I've had Kobe beef (actually while in Japan). It's very marbled and so
tender you can almost use a straw. Flavor wise I still prefer Angus.
There is a place around here that makes a Kobe beef hamburger, but at
$40 it is a bit pricey for a burger. If your budget permits I'd say
try it, but only at a good steak place that knows good steak doesn't
need more than time on the grill.

--
DougW

wrote:
> In alt.food.barbecue, Matt > wrote:
>
>>>> http://www.costco.com/Browse/Product...aneseWagyuBeef
>>> So, how long per pound do you boil it?
>
> Is that better than using the microwave?

It's Japanese - you steam it.

-sw

Lawrence Akutagawa wrote:
> "Sqwertz" > wrote in message
> ...
>
>> Most Wagyu is actually born and raised here in TX or Australia, then
>> shipped to Japan for fattening and slaughter.
>>
> One person's perspective -
>
> Wagyu/Kobe Beef FAQ
>
> http://members.tripod.com/~BayGourmet/wagyu.html

I remember when Tannyth was researching this subject back even before
she wrote that article. It's somewhat dated now as Wagyu is available
to the retail consumer all throughout Texas nowadays. I've been able to
buy Wagyu since 2001.

-sw

On 22-Dec-2008, Nonnymus > wrote:

> wrote:
> > In alt.food.barbecue, Matt > wrote:
> >
> >>>> http://www.costco.com/Browse/Product...aneseWagyuBeef
> >>> So, how long per pound do you boil it?
> >
> > Is that better than using the microwave?
> >
> >
> Boiling helps the liquid smoke work its way into the meat. Microwaves
> can be dangerous because some of the ingredients in the liquid smoke can
> spark and catch fire. In the Nonnyhouse, we only microwave ribeye,
> Porterhouse and T-bones.
>
> Seriously, I've never had the inclination to try Kobe-style beef and I
> wonder if it's actually that much better than a good chunk of aged Angus.
>
> --
> Nonnymus-

I don't care whether it is or not. I don't desire anything better then good

aged Angus beef.

--
Brick(Youth is wasted on young people)

In alt.food.barbecue, Brick > wrote:

> I don't care whether it is or not. I don't desire anything better then good
> aged Angus beef.

Good for you. Buy American!

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel