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Here's a secret… serrated knives are mostly junk. Except this one. It does A LOT more than cut bread. My Shun Cutlery knife serrated flies through soft cheese and ripe tomatoes, cuts ribs clean between the bones, slices pineapple without tearing, and glides through layered desserts. Sometimes the best... show more

Andrew Zimmern

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22,552 Aufrufe • vor 8 Monaten •via X (Twitter)

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A little char on mortadella goes a long way. At least my friends and family think so whenever they try this at my house, Put it on the grill until the edges get crisp, pile it onto toasted focaccia with pistachio pesto, burrata, grilled onions, arugula and Calabrian chile oil. And PLEASE don’t ruin it at the finish line. A good serrated knife matters. My Shun Cutlery bread knife cuts cleanly through the focaccia without crushing everything you just built because it is designed perfectly. Salty, creamy, crunchy, spicy, smoky, cool, crisp, warm... Exactly what a sandwich should be. Check out the link in my bio for the recipe.

A little char on mortadella goes a long way. At least my friends and family think so whenever they try this at my house, Put it on the grill until the edges get crisp, pile it onto toasted focaccia with pistachio pesto, burrata, grilled onions, arugula and Calabrian chile oil. And PLEASE don’t ruin it at the finish line. A good serrated knife matters. My Shun Cutlery bread knife cuts cleanly through the focaccia without crushing everything you just built because it is designed perfectly. Salty, creamy, crunchy, spicy, smoky, cool, crisp, warm... Exactly what a sandwich should be. Check out the link in my bio for the recipe.

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I'd never lie to you about a knife! I’ve used many. Most are fine. And then there are the blades that change the whole experience. The new Shiranami line from Shun Cutlery does just that. And I am going to give you one of my own! Balance. Precision. Consistency. True works of art. Like this post and comment SHUN to be entered to win one of my Shiranami 7” Santoku knives. I will personally select the winner at random one week from today.

I'd never lie to you about a knife! I’ve used many. Most are fine. And then there are the blades that change the whole experience. The new Shiranami line from Shun Cutlery does just that. And I am going to give you one of my own! Balance. Precision. Consistency. True works of art. Like this post and comment SHUN to be entered to win one of my Shiranami 7” Santoku knives. I will personally select the winner at random one week from today.

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This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun Cutlery knife... there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season them properly and let them be the star. Want the recipe? Check the link in my bio.

This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun Cutlery knife... there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season them properly and let them be the star. Want the recipe? Check the link in my bio.

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The chopped Italian sandwich trend videos get it all wrong! They hack everything together and you lose the texture that makes this sandwich SO DELICIOUS. Cut each ingredient properly. Grill the peppers for smoke and sweetness. Toss it all, then pile it into a toasted seeded roll. Use Shun Cutlery Shiranami knives, including the stunning brand new bread knife that can handle a sandwich this loaded without crushing it. Check out the link in my bio for the recipe.

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STOP. This is the cheesesteak you need to make for the Super Bowl. Thin-sliced ribeye. Peppers with a little char and a little crunch. Caramelized onions. Mushrooms. And you can’t skip the cheese, provolone, American, whiz… your choice. Quick pro tip: toss the ribeye in the freezer for an hour before slicing. Cold meat is much easier to slice. A good slicer helps too. I’m using my Shun Cutlery brisket knife, because clean slices make a better sandwich. And if we’re talking cheesesteaks, I know what you’re about to ask: where do I go the second I land in Philly? John’s Roast Pork. An absolute institution that makes one of the best sandwiches in America. Period. Full recipe is up on So let’s hear it. What’s your go-to spot for a cheesesteak?

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This might be my favorite thing to do with watermelon. Watermelon, grilled bread, peak-season tomatoes, cucumbers, shallots, herbs and a lemony dressing piled over grilled chicken. Want the recipe? Check the link in my bio for the recipe. I’ve collected Shun Cutlery Dual Core knives for years, they’re the ones I reach for more than any others. So yes, I’m very excited that Shun just expanded the line. More shapes. More reasons to keep adding to your collection.

This might be my favorite thing to do with watermelon. Watermelon, grilled bread, peak-season tomatoes, cucumbers, shallots, herbs and a lemony dressing piled over grilled chicken. Want the recipe? Check the link in my bio for the recipe. I’ve collected Shun Cutlery Dual Core knives for years, they’re the ones I reach for more than any others. So yes, I’m very excited that Shun just expanded the line. More shapes. More reasons to keep adding to your collection.

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This is what peak-season corn is for. Sweet kernels cut straight from the cob, folded into a simple batter and fried until crisp, golden and tender in the middle. Corn fritters are summer cooking at its best. A sharp knife makes quick work of stripping the kernels from the cob, which is why I always reach for my Shun Cutlery knives. And a dusting of my Mexican Seasoning from Badia Spices adds just the right finish. Fresh corn does the heavy lifting here. Everything else just gets out of the way. Want the free recipe? Check out the link in my bio.

This is what peak-season corn is for. Sweet kernels cut straight from the cob, folded into a simple batter and fried until crisp, golden and tender in the middle. Corn fritters are summer cooking at its best. A sharp knife makes quick work of stripping the kernels from the cob, which is why I always reach for my Shun Cutlery knives. And a dusting of my Mexican Seasoning from Badia Spices adds just the right finish. Fresh corn does the heavy lifting here. Everything else just gets out of the way. Want the free recipe? Check out the link in my bio.

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No one else has the courage to tell you this. The real flex is what you do with the leftovers. Roast it for dinner...then make it even better the next day. Thinly sliced prime rib. Jammy caramelized onions. Melted gruyère. Crusty roll. A proper dunk in a rich jus. Yep, my leftovers aren’t an afterthought, they're the encore you ache to hear played. Sharp knives matter here. Clean slices mean better texture, better flavor, better sandwiches. I’m using my Shun Cutlery slicer because precision makes all the difference. Save this for the moment you open the fridge and realize the best meal of the holiday is still ahead.

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This is one of the only works Vincent Chansard has done on My Hero Academia. It's wild how much detail was cut in the final version, probably because of the time constraints, since season 5 production had a bunch of issues. The difference between the two is night and day.

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Some dishes aren’t about speed… they’re about how you move through them. Japchae is one of those. Sweet potato noodles tangled with vegetables, maybe a little meat, all brought together with soy, sugar, and toasted sesame oil. Simple on paper, but every step matters. Don’t forget to use your Shun Cutlery knife. And when it’s done right, you don’t just taste the dish… you feel the care that went into it. Want the free recipe? Check out the link in my bio.

Andrew Zimmern

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I have had a carnivore grilled cheese sandwich living in my head for over a MONTH, and today I finally made the damn thing. And holy shit. 😂 Actual slices of bread. Crispy, buttery outside. Soft center. Ridiculous cheese pull. And it actually has the mouthfeel of a grilled cheese sandwich. I adapted my carnivore bun recipe into a full loaf because sometimes I don’t want another burger patty or another plate of eggs. Sometimes I want a fucking grilled cheese. 😂 Comment BREAD and I’ll send you the loaf recipe. And yes, this one is being added to Girl, Come Eat in the September 1st update. Lifetime Kitchen Access gets this update and every future addition, including the giant holiday update I’m already working on. 👀

Queen of Carni

27,328 Aufrufe • vor 12 Stunden

Bread in India is a big joke! There are two types of bread in India. One which is openly unhealthy (white bread), and the second type (brown, multigrain, wholewheat) which pretend to be healthy when they are not! Till a few decades ago, bread wasn't as common in India. But now it is commonly used by Indians for breakfast sandwiches, school tiffins, and snacks! If you have 2 slices of bread a day, you have more than 700 slices in a year. Make sure you pick the right one! In 90 seconds, I share the difference between brown vs multigrain vs wholewheat bread and how to find healthy bread in India! Share with anyone who will find this useful!

Bread in India is a big joke! There are two types of bread in India. One which is openly unhealthy (white bread), and the second type (brown, multigrain, wholewheat) which pretend to be healthy when they are not! Till a few decades ago, bread wasn't as common in India. But now it is commonly used by Indians for breakfast sandwiches, school tiffins, and snacks! If you have 2 slices of bread a day, you have more than 700 slices in a year. Make sure you pick the right one! In 90 seconds, I share the difference between brown vs multigrain vs wholewheat bread and how to find healthy bread in India! Share with anyone who will find this useful!

Revant Himatsingka “Food Pharmer”

1,036,911 Aufrufe • vor 3 Jahren

Put the Velveeta down. Queso deserves better. It’s a classic crowd-pleaser, the perfect appetizer, and an essential part of any Super Bowl spread. All the familiar flavors are here, just turned up a notch: fresh chorizo, real cheddar and flame-kissed hot peppers, and a little help from my Badia Spices Mexican Fiesta blend and trusty Shun Cutlery knives. This is the kind of dip that guarantees someone is wiping the bowl clean with the last chip. I know this because I’ve been that someone. Want the full recipe? Check out What secret ingredient do you add to your queso?

Put the Velveeta down. Queso deserves better. It’s a classic crowd-pleaser, the perfect appetizer, and an essential part of any Super Bowl spread. All the familiar flavors are here, just turned up a notch: fresh chorizo, real cheddar and flame-kissed hot peppers, and a little help from my Badia Spices Mexican Fiesta blend and trusty Shun Cutlery knives. This is the kind of dip that guarantees someone is wiping the bowl clean with the last chip. I know this because I’ve been that someone. Want the full recipe? Check out What secret ingredient do you add to your queso?

Andrew Zimmern

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RFK Jr: "The polio vaccine contained a virus called SV40." "It's one of the most carcinogenic materials that is known to man." "But it was in that vaccine. 98 million people... in my generation got it." "And now you've had this explosion of soft tissue cancers in our generation that kill many, many, many, many, many more people than polio ever did."

RFK Jr: "The polio vaccine contained a virus called SV40." "It's one of the most carcinogenic materials that is known to man." "But it was in that vaccine. 98 million people... in my generation got it." "And now you've had this explosion of soft tissue cancers in our generation that kill many, many, many, many, many more people than polio ever did."

healthbot

994,477 Aufrufe • vor 10 Monaten

Chicken with mustard doesn’t sound like much. Until you taste it. In France, mustard carries weight. Poulet à la Moutarde is one of those dishes that quietly teaches you everything that matters. How to build flavor, balance fat and acid, and make chicken actually taste like chicken. Check the link in my bio for the full recipe. Watch the full video for a few tricks on properly trimming asparagus (my trusty decade-old Shun Cutlery knife is a workhorse here) and taking a little extra time on the presentation. What do you want to see me make next?

Chicken with mustard doesn’t sound like much. Until you taste it. In France, mustard carries weight. Poulet à la Moutarde is one of those dishes that quietly teaches you everything that matters. How to build flavor, balance fat and acid, and make chicken actually taste like chicken. Check the link in my bio for the full recipe. Watch the full video for a few tricks on properly trimming asparagus (my trusty decade-old Shun Cutlery knife is a workhorse here) and taking a little extra time on the presentation. What do you want to see me make next?

Andrew Zimmern

82,599 Aufrufe • vor 4 Monaten

Happy birthday to my bestie Michelle Visage! As we get older, our circles have become smaller, by choice and by the unfortunate losses that come with life. Through it all, one constant has been you, my best friend of decades-yes, decades! Michelle, you have been my rock, my laughter, my safe space, and my ride-or-die for so many years. In a world where so much changes, having a friendship like ours is rare and sacred. I don't take it for granted. Here's to decades more of friendship, love, and memories. Wishing you, my beautiful friend, the happiest of birthdays!

Happy birthday to my bestie Michelle Visage! As we get older, our circles have become smaller, by choice and by the unfortunate losses that come with life. Through it all, one constant has been you, my best friend of decades-yes, decades! Michelle, you have been my rock, my laughter, my safe space, and my ride-or-die for so many years. In a world where so much changes, having a friendship like ours is rare and sacred. I don't take it for granted. Here's to decades more of friendship, love, and memories. Wishing you, my beautiful friend, the happiest of birthdays!

Leah Remini

63,651 Aufrufe • vor 11 Monaten

I think this video I stumbled across best illustrates my previous tweet about the difference in war consciousness between Global North and Global South. One culture is rooted in scarcity and individualism, while the other is rooted in abundance and communalism. One understood the situation as one that required a wartime decision. The other saw it as one that required a family decision. Guess which one has been losing for 500 years and why?

I think this video I stumbled across best illustrates my previous tweet about the difference in war consciousness between Global North and Global South. One culture is rooted in scarcity and individualism, while the other is rooted in abundance and communalism. One understood the situation as one that required a wartime decision. The other saw it as one that required a family decision. Guess which one has been losing for 500 years and why?

David Hundeyin

108,704 Aufrufe • vor 11 Monaten

Most traders are trying to “buy the dip” on $NFLX. My system still calls it a falling knife. Monthly BX flipped dark red in October and hasn’t recovered. I won’t touch it until one specific signal fires. In the video I walk through that signal and the exact zone I’ll buy.

Most traders are trying to “buy the dip” on $NFLX. My system still calls it a falling knife. Monthly BX flipped dark red in October and hasn’t recovered. I won’t touch it until one specific signal fires. In the video I walk through that signal and the exact zone I’ll buy.

Peter DiCarlo

99,664 Aufrufe • vor 7 Monaten