As Phil said, I have 4 shuns for delicate work. For everyday shit I have a set of Henckels that they don't appear to make anymore (he says, after some googling), sorta like these twin selects:



The handles on mine aren't blocked off like that, they're rounded, and there's no color or text other than faint etching on the blades. They're made in Japan, so mid-grade stuff but pretty well balanced and light, and the steel holds an edge well enough.

As for angle, I have no way of measuring it really, but it's a tad less aggressive usually than the factory edges. Or rather, the bulk of it is about what the factory edge was at (24 degrees or so I'd guess) but then the final edge is a little less aggressive. The wife isn't as careful as I am (glass cutting board she won't let me throw away, etc) and it's hard work re-sharpening them every 3 months if I set them up with too fine an edge.

you can add meat, but locally here, migas are eggs, no meat. sometimes you will see fajita migas on a menu, also tasty.

I wouldn't be opposed to chorizo, it's super tasty, just messy and oily as hell.

That's the great thing about cooking working class food, the definitions can change based on the locally available ingredients, plus personal preference.

Like the bazillion chili recipes out there, or the varied styles of bbq, all of which are delicious but totally different.

At least, that's what I think is the great thing about cooking working class food.

oh no, I'm totally serious - I love that countertop. Not a month ago the wife and I were watching some new homes bullshit on sunday tv, and lamenting the way everyone uses fashion trends in their kitchens, with shit that goes out of style in ten years, except that sometimes it comes back around. I mentioned the goldflake, and she was like "oh hell yeah, I love those."

srsly

If i ever have a diner, like i want to... gold flake counter tops, chrome swivel stools with red vinyl seats. wurlitzer juke box with bubbles up the sides and 45s.

UN-SHUN



RE-SHUN

Nothing beats a real diner when you want one.


I found one up in NH last year that was transported there from Connecticut I think (or RI), because it was some known diner designer guy's building. They're all numbered, I guess, and you ordered one back in the heyday and it came complete with all the stainless interior shit and appliances? Anyway it was staffed by frisky 16 yr old chicks and served really good coffee, so it woke me up.

Payne's Soda Shop, on the square in Scottsboro, Alabama, est. 1869



GAAAH! Fucking image tags never work when I want them to.

like that, but with no wood...

booyah

of course, you gotta GET to Scottsboro to go there

In a similar vein...

Crown Candy Kitchen in St. Louis

I love diners. They're in my Jersey blood.

As long as you ain't one of THEM, you're pretty much good to go. And, fortunately, Ira Louvin's ghost (involuntary shudder) stays up on Sand Mountain.

yeah man, that's so midwest. Love the press tin roof, reminds me of some joints in chicago.

http://www.americandinermuseum.org/site ... .php?dfs=3

Pullman dining car for sale, 25,000

Now THAT'S a dream...

Angel's Dining Car, Palatka, FL, est. 1932

I once made a dish of dove breast + cream of mushroom soup + wild rice in a crock pot. Spooned some raspberry preserves on the breast on the plate. Good ISH.

crock pots are also great for cheese/sausage dip, pot roast, et al.

this thread is awesomely random.

IMO, the thread title would look lean and mean if it didn't read ",maybe a new thread for '09". ,"Adventures in cooking" or even "Adventures in Food culture" would be more precise.

O'Rourke's Diner in Middletown, CT. Reopened recently after a fire savaged it. Photos from here

Shit yeah, love the glass block

Nice. I only have some 4 star Henckels which do everything I need them to - I dont need to chop 60 pounds of vegetables a day, so 'sharp enough' is good enough. Having said that, I will probably get a couple Japanese knives once I learn how to put a better angle on my knives- right now I use the Spiderco Sharpmaker... which puts a 20 degree angle with a 15 degree back bevel if I want it...

I couldn't put an edge on a dull knife if someone was holding a sharp one at my throat.

I got some of these...

Found the NH diner I stopped at. The Tilt'n Diner (located in Tilton).





The front part is the relocated old diner.





The stucco addition was pretty corny, but sit up front and it was pretty cool.