And if you don't have a real smoker, you can still do it with just a couple briquets, some soaked fruitwood or other hardwood chips and a Weber kettle. Low and slow. I usually brine first.
Season, flour lightly, dip in beaten egg and milk, roll in panko and fry. Serve with lemon edges. Or you could bone and butterfly it first and treat it the same.
The fishiness in fish sauce cooks off. Unless you are using an unusually large amount of it, your dish shouldn't taste fishy after it is cooked. It certainly does have a flavor of its own, but is not particularly fishy...
Agreed. IMHO, if you already have a gyuto, a 150mm petty is likely more useful than another smaller gyuto. And if you want a gyuto, you should be looking at something larger anyway. A 150mm gyuto is fine as an...
Joy of Cooking in college. After that probably the first Moosewood Cookbook. A sign of the times. Then a host of local (Hawaiian) church cookbooks that had local recipes. I went away to college in the Midwest,...
I agree. It's a bit too busy and ornate. Certainly more "fancy" than any of my other knives. I'm more into utilitarian. My other pettys are a MAC (from the Chef line) and a Nogent. And a 34 year old 6"...
Interestingly, the other knives in the line, while also on sale, are not discounted near as heavily. I first bought one of the 6" and one of the 5" pettys to see what they were like. There was a review of the petty on the...
If you are interested in a petty/utility knife, the Henckels Twin Cermax is currently being clearanced for ridiculously cheap. These are quite handle heavy, so I'm less enthused about the 6" and larger knives (although I...
