different cutting boards and how the knife slides on them
- Thread starter r0bz
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I’ve started popping my daily popcorn pop in coconut oil. A very nice change.
Michi
I dislike attempts to rewrite history
Thanks for the tip, I’ll try that!
Take a look at this to see if this is what you're experiencing
https://www.kitchenknifeforums.com/threads/rounded-the-heel-tip-on-yoshi-skd.56111/#post-856333
what kind of coconut oil ?
sounds interesting
it seems simmilar altough my problem is in the heel area/section of the cleaver
i am not sure how does the height of the surface affects but i have tried to glide the cleaver with 0 pressure applied as soon as the heel section contacts the wooden cutting board i encounter a dead stop
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Feel with your nail whether the bevels and the edge feel smooth in both ways. Perhaps is it time to give that cleaver a first, decent sharpening. You're still using the factory edge, aren't you?
Try bacon fat. I like a heaping tablespoon mixed with whatever other oil I’m using.
yes i am still using the factory edge to me both bevels feel smooth
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Why do you think I was asking about how the edge felt in either direction?
I asked about the bevels and the edge and get only a partial answer: yes, the bevels do feel smooth. I don't know what kind of little game you're playing here.
not playing no games i guess i dont know what i am checking for please explain more in detail what am i supposed to check and how do i check
what do you mean by either direction ?
the edge (where i check for burrs) does feel smooth
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Bacon fat and duck fat are a couple other decadent options for popping corn. Highly recommended!
edit: guess I should have finished the thread before posting as OldSaw beat me to the recommendation (at least for bacon fat). Of course this has nothing to do with the OP's question, so...SQUIRREL!
Oooo… duck fat. I haven’t tried that yet.Bacon fat and duck fat are a couple other decadent options for popping corn. Highly recommended!
edit: guess I should have finished the thread before posting as OldSaw beat me to the recommendation (at least for bacon fat). Of course this has nothing to do with the OP's question, so...SQUIRREL!
Greenbriel
Senior Member
It used to taste like soap to me. HATED it. Had to send food back if there was undisclosed cilantro in it. Then I started to love it. No idea how long the change took, but it's weird as hell.
sumis
Senior Member
not liking coriander/cilantro does not correspond with having the tastes-like-soap-gene (OR6A2) – or vice versa.
it can, of course, but doesn't have to.
basically : if u don't like cilantro, you're just a picky child with underdeveloped taste. if you like it : you know what’s good in life
and its not uncommon that one’s initial dislike for coriander changes with time (just like with coffee, pickled herring, grappa …)
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1) I much hated cilantro when I first had it as a teen in Mexican shrimp cocktail in Mérida; the red dipping sauce was loaded with it. I wondered aloud 'Who put effing soap in my camarones'. Eventually I allowed cilantro in smaller doses, and gradually learned to love it. Yes, love it. Now I eagerly take cilantro in high doses and use it regularly. Culinary heroin, cilantro is, but I hope less addicting. The fact that one may habituate to cilantro's bright and tangy pleasures, makes me believe that those disliking it from early on are not handicapped by a purely genetic peculiarity, but rather by such analogous and simple mental forces as those that spurred my early repugnancy towards American Bologna. Now that pasty gray abomination is still on my very short no-no list. (I doubt my brain has a dysfunctional baloney receptor. Also, I'm wondering if there are Mexicans orThai who wont eat cilantro.)
2) My CCK Chinese veg. cleaver similarly cuts into my cherry board at the knife heel when chopping and sometimes slicing. This was quite disconcerting at first. My CCK is a very flat knife with a particularly flat heel. I don't have any other knife that's that flat at the heel. I can compensate by putting less pressure on the heel when cutting, though I still get an occasional surprise dig. I imagine that slightly rounding the geometry towards the heel, over about 2 inches, to make it less than dead flat would be a more sensible strategy than increasing the bevel angle, but I don't use a cleaver enough to bother trying either. Maybe some day.
2) My CCK Chinese veg. cleaver similarly cuts into my cherry board at the knife heel when chopping and sometimes slicing. This was quite disconcerting at first. My CCK is a very flat knife with a particularly flat heel. I don't have any other knife that's that flat at the heel. I can compensate by putting less pressure on the heel when cutting, though I still get an occasional surprise dig. I imagine that slightly rounding the geometry towards the heel, over about 2 inches, to make it less than dead flat would be a more sensible strategy than increasing the bevel angle, but I don't use a cleaver enough to bother trying either. Maybe some day.
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Greasylake
Thick knives save lives
My girlfriend is Vietnamese and she won't eat cilantro
Greenbriel
Senior Member
Yes! Thank you! You are the first person I've heard of who also had the genetic soap tasting which later turned to addiction! Very odd, but I'm glad!
i was around 18 when i first started noticing cilantro in food. maybe i hadn't had it much before that.
but my chinese friend's dad would cook for us. i remember one dish in particular that was like tomatoes, eggs, cilantro, and idk what else. man, the taste was powerful and very bad. it almost prevented me from enjoying the dish.
now i enjoy eating it. do i have the soap gene? no clue
i love it in salsa and on tacos. stuff like that.
but my chinese friend's dad would cook for us. i remember one dish in particular that was like tomatoes, eggs, cilantro, and idk what else. man, the taste was powerful and very bad. it almost prevented me from enjoying the dish.
now i enjoy eating it. do i have the soap gene? no clue
i love it in salsa and on tacos. stuff like that.
sumis
Senior Member
again : having the 'soap gene' does not amount to disliking cilantro.
.
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Greenbriel
Senior Member
As long as you enjoy eating soap.
Seriously though we are agreeing. I am assuming because cilantro used to taste like soap to me (not just bad, very specifically like soap) that I have the gene, but somewhere along the line it either stopped tasting like that or I somehow adapted to it.
And @sansho, I would guess you do not have the gene. It is very specifically like eating soap, not just very bad.
