I like wa handle because it’s easier to change it.
I think it's more like double-warikomiIsn’t it go mai?
On another note, nickel clad turkey might be good.
…then stuffed into a lamb, which is stuffed into a milk fed calf. Think there’s a Roman dish like that.i’m thinking porchetta may be perfect food. Can a turduckin be wrapped in pork belly? Pork belly cladding might be critical for optimal turkey.
I wish there were more yo handle options. Like a yo handled Munetoshi.Yo handle > wa Handle.
Wa Handle is just to please western market.
pandering will get you everywhereHere’s the one truly superior handle
View attachment 210514
In all seriousness, one thing I hate about these is it is too easy to miss drying this nook thoroughly and rust will quickly form.Here’s the one truly superior handle
I fill that gap in that area with epoxy. That front is actually the most comfortable part of this designIn all seriousness, one thing I hate about these is it is too easy to miss drying this nook thoroughly and rust will quickly form.View attachment 210516
i’m thinking porchetta may be perfect food. Can a turduckin be wrapped in pork belly? Pork belly cladding might be critical for optimal turkey.
Further proof that wants a **** gets involved, it's just not as good.
irregardless
regardless
irrespective
While drivingPictures taken inside a car are the best!
While driving
For real: I think you're verging on contrarian!since apparently this is an unpopular opinion around here: I like turkey
Pictures taken inside a car are the best!
The only fuel I need is rectangles. ️Only if its @BillHanna taking the pictures though.
Because he's the only one who does it right.
In the background's he's got the windows down, stereo cranked, and maybe on the verge of a single tear, as he serenades his new packages with:
"Aaaannnnd IIIIIIIIIIIIIII-IUH Will ALLLLLLLLWAAAAYS Love Yoouuuuuu"
By Whitney Houston
At the top of his lungs as he gently caresses the packages between verses.
Go ahead, tell me you can't hear him belting Whitney with this pic:
View attachment 211348
The only fuel I need is rectangles. ️
If you hold the Wusthof Classic not with a pinch grip they balance great for me.Yeah if you prefer something really far forward balanced you're out of luck, but I never found the balance on my western knives problematic. The 210s tend to balance at the front edge of the bolster, the 240s and up tend to balance about a centimeter in front of it. Works fine for me. As long as it's not midway down the handle like on my damn Wüsthof!
I think they might actually be deliberately shooting for that 'neutral' balance. Could be interesting to see what a ho-wood yo-handle would feel like.
It also doesn't really help that 95% of yo handles are all the same looking black pakkawood stuff. Most of them just look so damn boring... In that sense I can't really blame people shopping for a new knife for giving them a pass just based on looks alone.
I think turkey works great whole. Cooking is no problem. And the gravy you get cooking it whole is great.Exactly... they don't really sell whole turkeys here, but just like with any other bird I think just dumping it in the oven whole as a ball of flesh & bones without any preparation is just setting yourself up for failure.
I'd either cut it into parts, debone it entirely (turkey galantine anyone?) or spatchcock it.
Oh and on the 'which bird is best' discussion: guineafowl!
Whitney works. So does Def Leppard - Poor Some Some Sugar On MeOnly if its @BillHanna taking the pictures though.
Because he's the only one who does it right.
In the background's he's got the windows down, stereo cranked, and maybe on the verge of a single tear, as he serenades his new packages with:
"Aaaannnnd IIIIIIIIIIIIIII-IUH Will ALLLLLLLLWAAAAYS Love Yoouuuuuu"
By Whitney Houston
At the top of his lungs as he gently caresses the packages between verses.
Go ahead, tell me you can't hear him belting Whitney with this pic:
View attachment 211348
But I don't want to grab it by the rear end. It's a knife, not a woman...If you hold the Wusthof Classic not with a pinch grip they balance great for me.
Sure it's possible...but it's pretty much opting into 'difficult mode'. Yes, you can get great results this way, but it's basically the hardest method can use... If you can pull it off, great, but it's no surprise that many lesser cooks fail.I think turkey works great whole. Cooking is no problem. And the gravy you get cooking it whole is great.
View attachment 211377
View attachment 211378
I think turkey works great whole. Cooking is no problem. And the gravy you get cooking it whole is great.
View attachment 211377
View attachment 211378
Yeah that's another advantage of dissasembling the bird before cooking; you can turn all the bones & trimmings into stock before cooking and then use that to deglaze whatever drippings you have in the pan.To each their own for sure, but break it down into primals, dry brine, and then cook the pieces for different lengths and it comes out excellent. Much easier to control temps. Can run the legs up to180+ but keep the breasts down around 155.
Use the carcass and trimmings for stock to go into the gravy and it will still be outstanding.
I'm still shaking my head at the western world's insistence of collectively opting for the breasts as the 'meat of choice'. But it suits me; it means the tastier, juicier, and far more forgiving to cook legs end up being the cheaper cut to buy.Yeah whenever I don't spatchcock my birds, my best results came from a flip of the bird at some point to not overcook the breasts, or having to make a tinfoil breast plate that i need to remember to remove at somepoint.
Though, I feel like if you prefer the breasts, then you likely eat your meat overcooked anyway
Enter your email address to join: