More harvest meat from the basement

[Hattorichop]

Nice meat, but is that Carter wabocho?

[tkern]

Nice meat, but is that Carter wabocho?

What is: A pick-up line at a knife forum gathering.


Yup, its a Carter wa bocho.

[WildBoar]

I hope to see some of those cured beauties on Friday

[tkern]

I hope to see some of those cured beauties on Friday

and then some. I'm still deciding on how many courses and pairings. Of course, she'll be getting more fish on hers.

[Salty dog]

Very cool.

Don't you hate the freaking stairs?

If you don't, you will.

[WildBoar]

Travis and his boys did not disappoint! Well worth all the trips he had to make up and down the stairs

I'll post some pics once our home internets gets working again.

[gyutoguy]

I made duck 'prosciutto' by dry curing a large pastured duck breast (got it from a friend that raises duck!) in salt, juniper berries, bay leaves and black pepper for 48 hours I let it hang wrapped in cheese cloth in a cool, dry, dark place for 2 weeks. It was fantastic. OMNOMNOM. Superb with a good sourdough, a hit of mustard and fresh tomato.

[tripleq]

Mmmmm. Basement meat.

[tkern]

Attachment 17089

Not cured meat, but it was a nice captured shot. Plus chives are important. I haven't hired people based on crappily cut chives.

Edit: Konosuke Fujiyama 240

[brainsausage]

Is that you Travis? And what's the chive cutting device? Looks like fancy shoes, and a DT/masamoto- esque profile.