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View Full Version : New-ish knife and a new board, what to cook?



ColinCB
12-29-2011, 06:34 AM
Just bought the Gesshin Ginga 240 wa-gyuto from Jon (within a month or two) and got a Boardsmith "Carolina slab" for Christmas.

I really haven't used either as I was waiting to use the knife with the new board! Hah!

So, what's tasty that takes a lot of cutting and preparation? I'd really like to test this new combo out!

toek
12-29-2011, 07:41 AM
Bouillabaisse with vegies cut as julienne? tasty and choppy.

MadMel
12-29-2011, 08:00 AM
Pumpkin soup. Julliene your pumpkin haha.

shankster
12-29-2011, 10:07 AM
Vietnamese cold rolls,no mandolin allowed,lots of julienning with this one or ratatouille chop chop...

ColinCB
12-29-2011, 10:11 AM
Oh, wow. Ratatouille with Ratatouille. Nice. Nice.

99Limited
12-29-2011, 01:08 PM
Onion soup or vegetable beef soup with apple pie for dessert.

WildBoar
12-29-2011, 03:14 PM
Pork Genovese (a pork shoulder braised w/ 7 lbs of sliced onions). And a potato gratin for a side dish!

PierreRodrigue
12-29-2011, 05:27 PM
Pork Genovese (a pork shoulder braised w/ 7 lbs of sliced onions). And a potato gratin for a side dish!


Ok, Now of course, I need a recipe!

Eamon Burke
12-29-2011, 05:32 PM
Burgers, and mince the meat, don't grind it.

A KKF chicken(aka a Jaques Pepin style gallantine).

WildBoar
12-29-2011, 06:09 PM
Ok, Now of course, I need a recipe!Courtesy of Lidia B. http://www.lidiasitaly.com/recipes/detail/552

We've made this a few times. Add a cheesy polenta as a side and top it with the sauce. Can also put the sauce on pasta.

And of course the best way to carve up the shoulder is with a Pierre Rodrigue sujihiki... :cool2:

eshua
12-29-2011, 06:17 PM
When I make kim chee at home, everything gets shredded like slaw. At work I make the same thing for pork belly, but with a rough chop, and I think i just realized why lol.

PierreRodrigue
12-29-2011, 10:59 PM
Courtesy of Lidia B. http://www.lidiasitaly.com/recipes/detail/552

We've made this a few times. Add a cheesy polenta as a side and top it with the sauce. Can also put the sauce on pasta.

And of course the best way to carve up the shoulder is with a Pierre Rodrigue sujihiki... :cool2:

Thank you kindly sir! Sounds very tasty. Glad the suji is still serving you well! :D

ColinCB
12-30-2011, 02:40 AM
Oh man, some really good ideas in here. I think I'm going to do the Ratatouille, or the Confit Byaldi version of it, with no mandoline.

Ratton
12-30-2011, 12:08 PM
That "Braised Pork Shoulder With Onions" sounds really good, I'm going to try that some time!! :cooking:

ColinCB
01-01-2012, 11:12 PM
So after a couple hours of cooking, I ended up with this delicious Ratatouille, or the Confit Byaldi version of it.

http://i.imgur.com/K6umy.jpg