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

  1. #11
    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
    Quote Originally Posted by WildBoar View Post
    Courtesy of Lidia B.

    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,

  3. #13
    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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    Feb 2011
    East Coast Florida


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

  5. #15
    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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