Yeah, but gizzards have literal rocks in them and I eat ish that up. Maybe I’m just not a liver personLivers are filters. In most systems, filters catch bad stuff and are then discarded. I feel this applies to animals as well.
Yeah, but gizzards have literal rocks in them and I eat ish that up. Maybe I’m just not a liver personLivers are filters. In most systems, filters catch bad stuff and are then discarded. I feel this applies to animals as well.
Yeah, but gizzards have literal rocks in them and I eat ish that up. Maybe I’m just not a liver person
That is a bit of a gross oversimplification, the liver does not store bad stuff like a filter would...it processes both good stuff and bad stuff. It's more like a chemical plant than anything else. It does store some stuff it cannot process, which IMHO is why liver is best from young animals.Livers are filters. In most systems, filters catch bad stuff and are then discarded. I feel this applies to animals as well.
That is a bit of a gross oversimplification, the liver does not store bad stuff like a filter would...it processes both good stuff and bad stuff. It's more like a chemical plant than anything else. It does store some stuff it cannot process, which IMHO is why liver is best from young animals.
Your kidneys mainly expell bad stuff, still even that is not a filter, unless it's one with constant cleaning flow.
Liver is actually containing high protein, low calories (unless you hit that liver from an animal with a history of alcohol abuse) and they contain many vitamins, besides that...IMHO it can taste YUM!
both pure (foie gras, which to be honest is not a healthy liver) and processed (leberwurst, pate etc)
24", the size I have, seems like plenty for 8 skewers. I am new at this, so I only put 6, but that's only because I need more practice to be rapid enough to manage 8 skewers at once.With Black Friday sales going, a konro might be nice to buy. Any guidance on sizes? Any downsides to a larger one like 30-36” ? Can I fit 8 skewers simultaneously on a 24” with sufficient heat? Stainless (Teruhime) vs DE (kaginushi)?
As long as the depth or width doesn’t change, then I don’t think you have to spend more on binchotan. You would just have more length as a warming zone.I expect that size increases the amount of Binchotan by a lot, which is expensive. Given it burns long I'd go for the smallest size feasible for the amount of skewers you want to grill simutaneously.
Am I overlooking something? If the length increases I'd expect you need to use more Binchotan even when depth and width don't change. Or do you mean that one could use less and use the unfilled (with binchotan) space as warming zone? (which indeed is true IMHO)As long as the depth or width doesn’t change, then I don’t think you have to spend more on binchotan. You would just have more length as a warming zone.
Fill one half with charcoal, leave the other half empty as a warming zone.Am I overlooking something? If the length increases I'd expect you need to use more Binchotan even when depth and width don't change. Or do you mean that one could use less and use the unfilled (with binchotan) space as warming zone? (which indeed is true IMHO)
What’s a “double width” konro ?
Yup, the latter is what I meant. You probably lose some heat to the unfilled part, but I don’t think it would be a deal breaker. Even with my small grill I make a descending stack of coals so I don’t have everything blazing hot at once. For me it helps keep some things warm when I finish off the rest.Am I overlooking something? If the length increases I'd expect you need to use more Binchotan even when depth and width don't change. Or do you mean that one could use less and use the unfilled (with binchotan) space as warming zone? (which indeed is true IMHO)
MTC has 20%
I was going to say, I usually avoid MTC and the random wheel of shipping cost. I’m on the west coast, so the shipping to me isn’t great.Just be mindful of shipping. Sometimes their shipping is pretty high and dampens the sale price.
I was going to say, I usually avoid MTC and the random wheel of shipping cost. I’m on the west coast, so the shipping to me isn’t great.
sorry to bump an old thread, but yes i do yakitori. i prefer this over normal grilling because it's slow paced, it's bite size, and it's served hot. besides the trouble of mise en place and the trouble of deboning wings and such, it's rather easy..
• i use a stainless steel bincho grill 24" with aluminum charcoal liner.
• i feel it's better than diatomite grill as it's easy to clean and can get wet. no problems with heat retention.
• i don't use a uchiwa fan or spray with sake.
• i use mostly compressed wood charcoal, but it's prone to flareups but its cheap.
* i prefer binchotan which produces little flareup, but it's too expensive and explodes when reused.
• flat paddle skewers are the best. if not i use two or 3 needle stainless skewers from japan.
• my tare is 2+ years old and it looks like baron harkkonen's healing bath..
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Now this is an S-tier necro bump for sure.
With the sultry Tssssss to end the vid even!
Any marinade tips for us?
#Hasegawa #Stepupyourpeppergame
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