Most people don't eat the skin unless it's fried anyways. Roasted poultry skin is gross 90% of the time. Baste the shit out of it and crisp it up all you want, that subcutaneous fat is almost always slimy.
Most people don't eat the skin unless it's fried anyways. Roasted poultry skin is gross 90% of the time. Baste the shit out of it and crisp it up all you want, that subcutaneous fat is almost always slimy.
I often eat the skin as well...although it can be slimy. Wife raved about the chicken while we were eating dinner at her parents' place last night. I will be eating the rest of it today.
Nothing beats pig skin. Chiccaron fucking rules the skin game. (Salmon skin is pretty good as well)
I use cheap knives and sharpen them often. Hell, I even use a cheap sharpener my mom bought at the as seen on TV store lol But the nicest two knives I have are Cutco and I do use them as often as they are clean and marginally appropriate for the cutting job.
I'm guessing nobody has heard of these, but they are local and I'm hoping to be gifted a set in the future lol https://warthercutlery.com
I use cheap knives and sharpen them often. Hell, I even use a cheap sharpener my mom bought at the as seen on TV store lol But the nicest two knives I have are Cutco and I do use them as often as they are clean and marginally appropriate for the cutting job.
I'm guessing nobody has heard of these, but they are local and I'm hoping to be gifted a set in the future lol https://warthercutlery.com
Those are pretty sweet looking. Prices aren’t bad either.
The museum for World Master Carver Ernest "Mooney" Warner is pretty amazing, his output was incredible, it seems he must have carved 10 hours a day his entire life.
They have a sharpening service onsite that keeps regular hours for these knives.
This looks sick. That would take some getting used to for me. I use a little taller (not sure that’s the right word) blade but that looks awesome
It’s only for slicing boneless fish in the preparation of sushi/sashimi. The blade is very thin and scary sharp. It’s also only sharpened on one side which apparently makes the fish slide off the blade. I think they call it a single bevel. I haven’t used it yet, but I’m looking forward to see if it helps in getting those professional looking sushi slices.
This looks sick. That would take some getting used to for me. I use a little taller (not sure that’s the right word) blade but that looks awesome
It’s only for slicing boneless fish in the preparation of sushi/sashimi. The blade is very thin and scary sharp. It’s also only sharpened on one side which apparently makes the fish slide off the blade. I think they call it a single bevel. I haven’t used it yet, but I’m looking forward to see if it helps in getting those professional looking sushi slices.
Ahhh. I didn’t realize that obviously. That’s awesome. Where do you live again? Where do you get your fish?
This looks sick. That would take some getting used to for me. I use a little taller (not sure that’s the right word) blade but that looks awesome
It’s only for slicing boneless fish in the preparation of sushi/sashimi. The blade is very thin and scary sharp. It’s also only sharpened on one side which apparently makes the fish slide off the blade. I think they call it a single bevel. I haven’t used it yet, but I’m looking forward to see if it helps in getting those professional looking sushi slices.
Ahhh. I didn’t realize that obviously. That’s awesome. Where do you live again? Where do you get your fish?
I live on the west coast Ireland. Fresh fish on my doorstep but unfortunately most North Atlantic fish aren’t suitable to eat raw. In the summer we get wild blue fin tuna but in the winter a few of my local fish mongers get sushi grade tuna imported from the med.
This looks sick. That would take some getting used to for me. I use a little taller (not sure that’s the right word) blade but that looks awesome
It’s only for slicing boneless fish in the preparation of sushi/sashimi. The blade is very thin and scary sharp. It’s also only sharpened on one side which apparently makes the fish slide off the blade. I think they call it a single bevel. I haven’t used it yet, but I’m looking forward to see if it helps in getting those professional looking sushi slices.
Ahhh. I didn’t realize that obviously. That’s awesome. Where do you live again? Where do you get your fish?
I live on the west coast Ireland. Fresh fish on my doorstep but unfortunately most North Atlantic fish aren’t suitable to eat raw. In the summer we get wild blue fin tuna but in the winter a few of my local fish mongers get sushi grade tuna imported from the med.
I thought so. I’ve never done raw fish myself. I’d like to give t a go sometime. Am sure some of the fish guys around here have sushi grade or can get it.
Has been voted best in South Jersey, best in Jersey, and best in Philly area. Lots of different publications have these "awards" but that typically means they are rock solid. In this case....yes. think it holds up to most any steak I have had Their roast pork is not as good, though
Chicks Deli, cheesesteak w/onions and peppers. Excellent.
How do you cook the steak? I can make a killer ckickensteak but my cheesesteak is average.
I buy a packaged brand (don't know the name off the top of my head) of thin shaved beef at walmart. It's like paper thin. I just salt the fuck out of it (the key to a good steak sammich, IMO) and toss it in with my peps and onions when they are almost done. As soon as it gets soupy from the bloody juices leaving the meat I drain those drippings off and return it to high heat to get a hard sear. Provolone melted on top, sometimes some Amish pepper cheese.
We like a heavy slather of Hellman's mayo on the roll but I suppose some wouldn't.
I could go for a good cheesesteak. Tough to find one in the Twin Cities though.
Knocked out cabbage roll hot dish tonight. Basically cabbage rolls, minus all the putzy work of rolling them. Also realized I’m going to eat a shit ton of cabbage this week with St. Pats this weekend.
Comments
Wife raved about the chicken while we were eating dinner at her parents' place last night.
I will be eating the rest of it today.
Nothing beats pig skin. Chiccaron fucking rules the skin game.
(Salmon skin is pretty good as well)
Love it.
What other skin is tasty?
I also love potato skins. A baked potato wouldn't be the same w/o the skin.
I would like to try one of those
Getting some globals changed my knife loyalties but that thing looks sweet
I use cheap knives and sharpen them often. Hell, I even use a cheap sharpener my mom bought at the as seen on TV store lol
But the nicest two knives I have are Cutco and I do use them as often as they are clean and marginally appropriate for the cutting job.
I'm guessing nobody has heard of these, but they are local and I'm hoping to be gifted a set in the future lol
https://warthercutlery.com
The cutting boards are pretty cool looking, also.
They have a sharpening service onsite that keeps regular hours for these knives.
In this case....yes. think it holds up to most any steak I have had
Their roast pork is not as good, though
Chicks Deli, cheesesteak w/onions and peppers.
Excellent.
I've been making my own lately because nobody around here can do it right.
I can make a killer ckickensteak but my cheesesteak is average.
I just salt the fuck out of it (the key to a good steak sammich, IMO) and toss it in with my peps and onions when they are almost done. As soon as it gets soupy from the bloody juices leaving the meat I drain those drippings off and return it to high heat to get a hard sear. Provolone melted on top, sometimes some Amish pepper cheese.
We like a heavy slather of Hellman's mayo on the roll but I suppose some wouldn't.
Knocked out cabbage roll hot dish tonight. Basically cabbage rolls, minus all the putzy work of rolling them. Also realized I’m going to eat a shit ton of cabbage this week with St. Pats this weekend.