Deer season started here and a buddy gave me some venison backstrap. First time cooking with it. Has a similar taste to beef sirloin IMO. With honeynut squash purée and sautéed mushrooms.
Oooh what's that butcher knife?First time I've seen Hangers up here in a couple of years, I had to put a few in the freezer.
The small one is a Hunter Valley and the big one a CatchsideOooh what's that butcher knife?
Oh, nice idea, I should try that! Maybe some caramel sauce on top?Food world has no crimes left imo. Maybe if you had some fruit loops on top for crunch....
The words of a serial killer, no doubt...I also love how a very sharp single edge blade leaves whatever you cut with it kind of wondering if it is cut at all...
you forgot the peperoncini!
Haha. So far I haven’t converted over to the rectangle camp, although I have been eyeing a nakiri or vegetable cleaver. The new Haburn seems to provide the best of both worlds. Close to 60mm tall for a good portion of its length, but also has a tip. Of course I’m always on the lookout for a new knife to add to the line up ….Reasons to have a microscope:
1) To look at bevels
2) To look at scratches in steel and iron, for polishing
3) To look at apexes to see if you have one
4) To look at @WCV's carrot and onion dice, to see if you can spot individual pieces
The question in my mind is: would all that cutting have been easier with a Sugimoto No. 6 or equivalent?
Haha. So far I haven’t converted over to the rectangle camp, although I have been eyeing a nakiri or vegetable cleaver. ...
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