/ck/ - Food & Cooking

Second round submission:

Shrimp Etouffee Ravioli. With a little crab thrown in for extra flavor. Each of these guys is a little flavor bomb.

And here is a larger version of the final product.

Here is my submission.

Protips:
-The best material I found for holding a stone still is shelf liner, it beats a towel, and is easier to clean.
-It's much easier to use a stone that is slightly elevated, so that you have more hand clearance. A stone holder is optimal, but a brick/tile/2x4/dish wrapped in some shelf liner will do the trick.
-The most common mistake when sharpening (myself included), is to not grind all the way down to the edge and raise a burr. No burr, means no new edge.
-Soak the stone in warm water rather then cold water. It makes no difference for sharpening, but it feels better on your fingers then having to dip them in cold water constantly.

As for the soaking, it's very stone dependent. My reddish King 1000 performs MUCH better when soaked for at least 15 minutes. My Shapton Pro 1000 doesn't soak any water as far as I can tell.

If you have access to a wood fired kitchen, get some dutch oven recipes.

What country is this in?