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New-ish knife and a new board, what to cook? - Page 2
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Thread: New-ish knife and a new board, what to cook?

  1. #11
    Senior Member eshua's Avatar
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    Mar 2011
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    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.

  2. #12

    PierreRodrigue's Avatar
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    Quote Originally Posted by WildBoar View Post
    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...
    Thank you kindly sir! Sounds very tasty. Glad the suji is still serving you well!


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  3. #13
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    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.

  4. #14
    Senior Member Ratton's Avatar
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    Cool

    That "Braised Pork Shoulder With Onions" sounds really good, I'm going to try that some time!!

  5. #15
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    So after a couple hours of cooking, I ended up with this delicious Ratatouille, or the Confit Byaldi version of it.


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