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Posts by Mike9

Venison chops, potatoes large diced, boiled then fried, eggs, and rye toast with garlic butter - yum.     
If you haven't done so already read this book.  https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609/ref=sr_1_1?ie=UTF8&qid=1491394519&sr=8-1&keywords=sausage+making+books  
You mean like these guys?   https://www.youtube.com/user/SwedishMealTime      
Yesterday's country was Poland so without trying to be cliche everyone made something different.  For my part I found the perfect potato pancake recipe and they are not greasy!!!  They are delicious and come from Jenny Jones on her youtube channel https://www.youtube.com/watch?v=HUP0iCJV8Nk.  I made a big batch because extra folks were coming to compound dinner yesterday.  I also cooked a very nice kielbasa and a kizka in lacto fermented cabbage I made back in February....
After mushrooms are re-hydrated I carefully pour off the liquid into another container leaving the grit behind.  I add the liquid to whatever I'm cooking as it's packed with flavor.  
Congrats @Totte - Looking forward to the next challenge.   
I'll second the Victorinox it's hard to beat at that price point.  
Dude - back in the 70's I was managing a take out rib, chicken, fish and pizza franchise for someone three nights a week.  I had a line cook who was a junky ex-con who locked himself in the bathroom one night, shot up and nodded off, a delivery guy who shot a kid who tried to hold him up  with a BB pistol, another one who did a stretch for passing counterfeit money and a pair of check out girls who were making change for mimeograph $10's for their friends.  One night two...
I did a Keller style roast chicken and stuffed the cavity with parsley and Keller style preserved lemon slices.  The outside got a healthy dose of salt, pepper and thyme.  While it was roasting my wife picked up a pint of brown ride from the Chinese place in town.  Holland pepper, scallion, tomato, garlic, steamed broccoli and a sauce I made.  I chilled the rice in the freezer and when the chicken came out of the oven I heated up the wok and did the chow with coconut oil....
Custom maker knives are expensive.  I bought a Michael Rader gyuto used for $1000 (an $1800 knife with a two year wait), but sold it for  . . . . $1000.  At this price point you rent them.  My favorite US makers are Murray Carter, Randy Hass, Marko Tsourikan and Delbert Ealy.  There is always one of them in my rotation.  Right now I'm enjoying a Goko 210 in Sanvik 19C27 damascus, A Kanhide PS60 240, my ever present Hiromoto AS 270, Carter petty in AS/stainles and an Ealy...
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