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  1. Replies
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    You can do it, the result can be spotty. Scott...

    You can do it, the result can be spotty. Scott Boswell, a notorious boudin searer, just closed all his restaurants. Coincidence?
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    Boudin also dosent slice too hot.

    Boudin also dosent slice too hot.
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    I would not sear the boudin. Remember it is...

    I would not sear the boudin. Remember it is mostly rice so you have to be careful not to burn the rice. Maybe wrap uncased boudin in salmon and sear that?
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    I find belly too fatty for boudin, you skim off...

    I find belly too fatty for boudin, you skim off most of the fat in the cooking process. Now stuffing crispy rendered belly with boudin is another story.
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    Welcome!

    Welcome!
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    Also this, there is a little membrane that needs...

    Also this, there is a little membrane that needs to be peeled off with a paring knife.
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    Boudin.....what would you do

    And with adding organs to anything, like bolo or other ground meat things add it at the end, and cook it lightly. It really makes a difference not hammering it. Even frying them.
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    I like to grind chicken livers into all sorts of...

    I like to grind chicken livers into all sorts of stuff, meat for bolo, dumpling filling, meatballs, etc. I also like them fried. I'm not really into calves or pork liver too much, most of my livery...
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    Dirty rice. I'll post a recipe later, but a good...

    Dirty rice. I'll post a recipe later, but a good way to sneak liver in.
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    A) put it in a ziplock bag, put the bag in a...

    A) put it in a ziplock bag, put the bag in a crock pot, or pot of simmering water to heat it. Cut the casing, spread it on toast with mustard and pickles.
    B) heat same as above but squeeze directly...
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    INFO POST Hard work y'all. Thanks

    Hard work y'all. Thanks
  12. Replies
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    There is a lot of skill involved in getting...

    There is a lot of skill involved in getting great, consistent result from a deli slicer.
  13. I'll have to post something from work tomorrow...

    I'll have to post something from work tomorrow now that this is revived!
  14. Thread: Moving Shop

    by Dardeau
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    11,196

    Sounds great!

    Sounds great!
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    The free boiling then steaming method sounds like...

    The free boiling then steaming method sounds like it would make very nice whole grain rice.

    How uniformly do the cookers work, every grain is cooked evenly or will there be a patch of popped...
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    That's about what I figured, most pictures of...

    That's about what I figured, most pictures of Asian home kitchens that I have seen have one or two burners.

    I mentioned the Cajuns because rice is also a daily staple in that culture, at least...
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    Not to stir it up, but why a rice cooker? I do...

    Not to stir it up, but why a rice cooker? I do it in a pot nearly every day. If you need it to be foolproof you can put it in the oven.
    What makes me question is every Asian cook I've worked...
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    I liked the 800 stropped on (usually) legal pad...

    I liked the 800 stropped on (usually) legal pad paper because it gave me all the toothy aggressiveness of a (about) 1k stone with a little bit of polish to make sure there was no wire edge and to...
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    I really liked a stropped jns 800 for meat fab. ...

    I really liked a stropped jns 800 for meat fab. I like those edges very aggressive.
  20. Thread: Moving Shop

    by Dardeau
    Replies
    168
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    11,196

    Shipping containers might not be a bad idea. I...

    Shipping containers might not be a bad idea. I have a friend that built a nice home out of three of them.
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    Take the liquid that splits off of your starter,...

    Take the liquid that splits off of your starter, and use it as a mother for fermenting peppers for hot sauce. It gets a really good result.
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    Most Japanese wood saws can be sharpened by a...

    Most Japanese wood saws can be sharpened by a professional. I always used hacksaws from the hardware store before we got a bandsaw. We did 2-5 225-75# pigs a week for years before we got the...
  23. Thread: hi at all

    by Dardeau
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    I can't wait for fish pictures. I love fish...

    I can't wait for fish pictures. I love fish pictures. Welcome!
  24. Thread: Moving Shop

    by Dardeau
    Replies
    168
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    11,196

    Congratulations Dave!

    Congratulations Dave!
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    I really like my KS yanagiba FWIW.

    I really like my KS yanagiba FWIW.
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