iandustries
Well-Known Member
Super efficient chicken butchery. Who needs a honesuki when you can do this?
Chicken Butchery
https://www.tiktok.com/t/ZTRxNaG71/
Chicken Butchery
https://www.tiktok.com/t/ZTRxNaG71/
He's good! And just a western boning knife to boot.Super efficient chicken butchery. Who needs a honesuki when you can do this?
Chicken Butchery
https://www.tiktok.com/t/ZTRxNaG71/
I want that backbone piece fried on a potato roll.Super efficient chicken butchery. Who needs a honesuki when you can do this?
Chicken Butchery
https://www.tiktok.com/t/ZTRxNaG71/
I got myself a bottle of this sauce for 40 EUR + shipping from Austria. Amazing stuff! The difference is like a 18 year old whiskey vs cheap young stuff. So much more depth and complexity. Also, it's much more silky and not as sharp as young soy sauce and a tablespoon full of it goes a long way. This should be more well-known, really.You can go the other way - whiskey barrel aged shoyu.
https://www.amazon.com/Whiskey-Barr...e&qid=1663374333&sprefix=yasu,aps,144&sr=8-14
If you have the basic ingredients?
If you have the basic ingredients?
My guess is it would be pretty close. I've eaten groundhog and porcupine. Both are close to rabbit or squirrel.I wonder how different/similar it is to cuy (guinea pig)
The long way round to griddling some burgers.
Yeah, there are surely much quicker ways of burning meat to a nice black as shown here.The long way round to griddling some burgers.
So close… so close. My Sukenari 270 is the most beautiful object I own. It cuts extremely well, and its failure here is a testament to how much of a torture test this was. The fit and finish on the Sukenari damascus blades is exceptional. The hairlines are nice too, but the shine and fully rounded spine and choil of the damascus line makes them so comfortable in addition to being so beautiful.
I think the stiction from the mirror polish worked against me in this cutting task. As you can see, the grapes stick to the blade enough to hang upside down from the side of the blade after being cut. There's also the chance that the edge was too refined toward the heel of the blade and it couldn't bite through the skins. In real world use, it cuts like a dream. Exquisite.
Man, I’ve ruined so many cutting boards doing this.Pro tip: Super Glue
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