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  1. Nov 20, 2019 #14821

    Adrenaline_6

    Adrenaline_6

    Adrenaline_6

    Member

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    I like the Chinese style pork belly. Here is a recipe if you like: https://www.facebook.com/watch/?v=10153433256037758

    Those Tsourkan knives are beautiful btw. I am partial to the Koa handles since I am from Hawaii originally. Curly Koa is outstanding.
     
  2. Nov 20, 2019 #14822

    Brian Weekley

    Brian Weekley

    Brian Weekley

    Supporting Member

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    Location:
    Victoria BC Canada
    I was thinking that I would give it to the first person to eat balut. But then I concluded that I couldn’t hold it from the KKF family. So here goes.

    * Start with a flat piece of pork belly the size of your baking pan. I use a Pyrex Dish.
    * Score the pork belly with a suitable sharp knife you bought on BST.
    * Put fresh thyme and sliced garlic in pan under the pork belly.
    * Rub kosher salt well into the scored pork, cover with aluminum foil.
    * Add white wine to the pan to a braising level.
    * Put the pork belly into a pre-heated 325F oven. Bake for 90mins.
    * Remove foil and continue to bake to 195-200F internal temperature. About another 45 minutes.
    * Allow to cool, remove the pork belly and pour off and save liquid, garlic and thyme sprigs, deglaze the pan. Return the pork belly to the pan.
    * Place a weighted pan on top of the pork belly. Place in refrigerator for 24-48hrs.
    * Cooking liquid to refrigerator to separate the fat.
    * Remove pork belly from refrigerator, brush with oil and salt with kosher salt.
    * Put pork belly into a preheated 500F oven for 20 minutes.
    * Turn Strained contents of cooking liquid into gravy. I don’t used much of the separated fat and add chicken stock and roux to get the volume and consistency I desire.
    * Here’s the most important part. Place the pork belly under a high broiler and obtain the crackling finish you desire. Don’t walk away! 2-4 minutes.
    * Cool slightly and slice to serve. Very rich ... a little makes a serving. Reheat leftovers in a 325F oven.

    Enjoy!
     
    Last edited: Nov 21, 2019
  3. Nov 20, 2019 #14823

    M1k3

    M1k3

    M1k3

    Senior Member

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    riba and Carl Kotte like this.
  4. Nov 21, 2019 #14824

    thebradleycrew

    thebradleycrew

    thebradleycrew

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    Location:
    Portland, OR
    This is a monster. Like a really big monster. Like 460 grams o monster. 275mmx70mm. Dammy integral presentation grade Koa by David Lisch. Needs some thinning behind the edge that I will probably have someone more competent than myself complete, then am going to see how she cuts. Looks like a nice grind when the reflection sort of gives away (back cut). Maybe I should use it on Brian's pork belly recipe...
    IMG_1419.jpg IMG_1420.jpg IMG_1421.jpg IMG_1422.jpg
     
    milkbaby, ACHiPo, marc4pt0 and 7 others like this.
  5. Nov 21, 2019 #14825

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    My goodness that’s a gorgeous knife but I expect that the French police are hot on your trail to recover their best guillotine blade!
     
    thebradleycrew likes this.
  6. Nov 21, 2019 #14826

    Lauge

    Lauge

    Lauge

    Member

    Joined:
    Aug 19, 2019
    Messages:
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    Location:
    Denmark
    [​IMG]
    A Toyama 240 mm usuba.
    Next considerations:
    • Do I really need an usuba?
    • How many daikons can I actually eat on a weekly basis?
    • Can you cut a bread roll katsuramuki style?
    • Why is my girlfriend leaving me?
     

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  7. Nov 21, 2019 #14827

    M1k3

    M1k3

    M1k3

    Senior Member

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    Katsuramuki potatoes? Fruits?
     
  8. Nov 21, 2019 #14828

    Lauge

    Lauge

    Lauge

    Member

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    Location:
    Denmark
    I've actually used the technique to introduce new fruits/vegetables to my nephew when he was a baby. It eliminated the choking hazard while the strips were big enough that he could grasp them with his limited motor skills.
     
    M1k3 likes this.
  9. Nov 21, 2019 #14829

    madelinez

    madelinez

    madelinez

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    But why do you need a girlfriend when you have an usuba?
     
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  10. Nov 21, 2019 #14830

    Lauge

    Lauge

    Lauge

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    Location:
    Denmark
    Maybe if I got another usuba that would fill the void…
     
  11. Nov 21, 2019 #14831

    daddy yo yo

    daddy yo yo

    daddy yo yo

    Senior Member

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    1,549
    Usuba-love! I’ll join the club soon...
     
  12. Nov 21, 2019 #14832
    Balut - mostly consumed by drunken sailors when Subic Bay was open. I've never been that drunk.
     
    Brian Weekley likes this.
  13. Nov 21, 2019 #14833

    MowgFace

    MowgFace

    MowgFace

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    Mar 27, 2013
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    Balut actually tastes pretty damn ordinary. Its more the cartilage-y crunch and occasional feather that is weird.

    Mowgs
     
  14. Nov 21, 2019 #14834

    alterwisser

    alterwisser

    alterwisser

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    I think Balut is pretty darn gnarly....
     
  15. Nov 21, 2019 #14835

    mise_en_place

    mise_en_place

    mise_en_place

    Supporting Member

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    Honestly, it just tastes like a hardboiled egg.

    Here's a Dalman family photo. The 180mm honyaki is a new addition. Top is a 240mm in AEB-L

    IMG_20191121_155401170.jpg
     
    Last edited: Nov 21, 2019
    milkbaby, Marek07, lumo and 9 others like this.
  16. Nov 21, 2019 #14836

    MowgFace

    MowgFace

    MowgFace

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    +1.
     
  17. Nov 21, 2019 #14837

    mise_en_place

    mise_en_place

    mise_en_place

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    Having handled two others, and now the owner of two, I can confidently say that Dalmans are utter garbage. Please feel free to send me any and all Dalmans you might have just lying around. I will pay you a fair price because I feel bad for how badly Robin duped you.
     
    Carl Kotte, alterwisser and RDalman like this.
  18. Nov 22, 2019 #14838

    Colonel Mustard

    Colonel Mustard

    Colonel Mustard

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    Many thanks!!!
     
    Brian Weekley likes this.
  19. Nov 22, 2019 #14839

    plluke

    plluke

    plluke

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    Location:
    San Jose, CA
    I needed a knife that I loved because of how ridiculous it looked. I found one! (Kurosaki Fujin SRS-13 180mm).
     

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  20. Nov 22, 2019 #14840

    Dendrobatez

    Dendrobatez

    Dendrobatez

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    Love that's 180mm
     
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  21. Nov 22, 2019 #14841

    marc4pt0

    marc4pt0

    marc4pt0

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    Like how amazing does this feel in hand though? David’s sculpted bolster and handle is among the MOST comfortable I’ve come across. Once you get a little thinning done behind the edge you will have yourself a blade that you just can’t put down. It will cut like a motherf......
     
  22. Nov 22, 2019 #14842

    alterwisser

    alterwisser

    alterwisser

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    8 coming your way
     
    mise_en_place likes this.
  23. Nov 23, 2019 #14843

    5370H55V

    5370H55V

    5370H55V

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    A bit late to the party, but I'm loving my new Tsourkan right now.
     

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    milkbaby, Eitan78, Xenif and 5 others like this.
  24. Nov 23, 2019 #14844

    mise_en_place

    mise_en_place

    mise_en_place

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    Killer knife ^^

    Wish I hadn't sold my Tsourkan to Barlomey.
     
  25. Nov 23, 2019 #14845

    5370H55V

    5370H55V

    5370H55V

    Member

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    Thanks, the fit and finish is amazing on it! The blade surface and edges are so polished you can even see the reflection of the screen across the blade in the background.

    Also, I may or may not have just stabbed my monitor while taking that choil shot... :oops:
     

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  26. Nov 23, 2019 #14846

    Barmoley

    Barmoley

    Barmoley

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    Wait, which Tsourkan did you sell me?
     
    Carl Kotte likes this.
  27. Nov 23, 2019 #14847

    mack

    mack

    mack

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    Sep 27, 2017
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    Location:
    Austria
    Dalman Sawjihiki

    My second. I sold the first one to a good friend, but always regretted it a little bit. So I had to take the chance to buy this little baby.

    [​IMG]

    [​IMG]


    Mack.
     
  28. Nov 23, 2019 #14848

    Geigs

    Geigs

    Geigs

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    Jan 17, 2018
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    New beater for the wife. I'm actually liking it a lot. No idea what it is. 210 INOX.
     

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    Last edited: Nov 23, 2019
    ashy2classy and Carl Kotte like this.
  29. Nov 23, 2019 #14849

    mise_en_place

    mise_en_place

    mise_en_place

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    290mm suji in A2 with an S-grind, an ebony handle and nickel spacer. It was beautifully finished, like all of Marko's knives.
     
  30. Nov 23, 2019 #14850

    Barmoley

    Barmoley

    Barmoley

    Senior Member

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    Oh, that one, that was a long time ago. Beautiful knife for sure.
     

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