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

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ColinCB

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Just bought the Gesshin Ginga 240 wa-gyuto from Jon (within a month or two) and got a Boardsmith "Carolina slab" for Christmas.

I really haven't used either as I was waiting to use the knife with the new board! Hah!

So, what's tasty that takes a lot of cutting and preparation? I'd really like to test this new combo out!
 

toek

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Bouillabaisse with vegies cut as julienne? tasty and choppy.
 

shankster

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Vietnamese cold rolls,no mandolin allowed,lots of julienning with this one or ratatouille chop chop...
 

ColinCB

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Oh, wow. Ratatouille with Ratatouille. Nice. Nice.
 

99Limited

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Onion soup or vegetable beef soup with apple pie for dessert.
 

WildBoar

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Pork Genovese (a pork shoulder braised w/ 7 lbs of sliced onions). And a potato gratin for a side dish!
 

Eamon Burke

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Burgers, and mince the meat, don't grind it.

A KKF chicken(aka a Jaques Pepin style gallantine).
 

WildBoar

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eshua

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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.
 

PierreRodrigue

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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... :cool2:
Thank you kindly sir! Sounds very tasty. Glad the suji is still serving you well! :D
 

ColinCB

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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.
 

Ratton

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

ColinCB

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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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