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Ah sounds nice. You think they would hold up to being stuffed and boiled?

I work on a farm part time. We have a bunch of 4 year old hens we are about to slaughter and butcher to cook for a little supper club that me and some friends have. I am serving 32 people. Has anyone ever used a chicken stomach or intestine? Is it edible? I kinda wanna make little haggises or...

Super hot wok or skillet (turkey fryer burner or wok stove from asian market) Lil oil swirly 2 well beaten eggs. They bloom almost immediately in rippin hot oil. Tossem till barely cooked, like 6 seconds. I takem out of the pan to a perforated bowl and choppem up in said bowl with the wok...

Perfect miso soup with a dab of great quality butter. Perfectly prepared japanese rice. A little salad. Dirt cheap vanilla soft serve in an awful sugar cone.I would like to eat in silence alone also.

Like i said, i respect the man. I like most of his food. I thought we could pick someone to battle in iron chef. I wouldnt pick someone who didnt inspire me.

David Chang. Honestly i respect the man. But his attitude is repulsive, it is a pain to watch mind of a chef sometimes. Im a line jockey, and have minimal chops. I feel like i could get close to tying him. A balls out iron chef style environment is so brutal: you dont know what your working...

Thanks everybody! Also thanks for the meet up tip, Boar.

I dont really know, to be honest. I live near Front Royal, just moved. Love the valley though!

Hey everyone, good to see knife enthusiasts have a place to congregate. Thanks, Ryan