I have not heard the term but I guess that's exactly what I made when I brined it whole but separated the bones and the belly before smoking.
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The two knives in my knife block that cut ripe tomatoes beautifully are (this one for USD 10, requires no sharpening) and (this carbon steel beauty from Japan selling for USD 143, constantly requires sharpening, about every 4 weeks or so). Pictures below. They are about equally matched in the "cutting ripe tomatoes beautifully" department, but one is a lot more fun to wield than the other. To me anyway.
The carbon steel knife has, as expected and as promised by the manufacturer, gradually acquired a patina as it is exposed to oxygen. Even though I religiously rub it down with Tsubaki oil weekly, like everyone recommends.
_
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Thanks. Since I'm on a disability claim that pays about an extra $50 Canadian a month after expenses, I won't be spending that plus duty and delivery fees.
Certainly not for the next once in a lifetime I have tomatoes crushing under their own weight.
My comment was aimed at Cal, who complained when I got my knives sharpened professionally, and got angry when he said he couldn't understand why anyone would do that. I informed him I did it because I couldn't find any local knife sharpeners I liked, so the mystery he couldn't understand was solved. Then he complained about a sharpener I'd tried out in the meantime that did okay, but was more intended for serrated knives I've had for years.
Then he complained about a rolling drum sharpener I tried out, mostly for the magnetic and angled blade holder.
And then he just took another shot at me from the safety of his keyboard.
It's mildy annoying to put up with, but at the end of the day, I just post things that are easy and tasty, as well as seeing other ideas.
Certainly not for the next once in a lifetime I have tomatoes crushing under their own weight.
My comment was aimed at Cal, who complained when I got my knives sharpened professionally, and got angry when he said he couldn't understand why anyone would do that. I informed him I did it because I couldn't find any local knife sharpeners I liked, so the mystery he couldn't understand was solved. Then he complained about a sharpener I'd tried out in the meantime that did okay, but was more intended for serrated knives I've had for years.
Then he complained about a rolling drum sharpener I tried out, mostly for the magnetic and angled blade holder.
And then he just took another shot at me from the safety of his keyboard.
It's mildy annoying to put up with, but at the end of the day, I just post things that are easy and tasty, as well as seeing other ideas.
I am happy with both knives. Mrs. Johnson likes one of them a lot more than the other, but I love her anyway.
In case anyone is confused by the arithmetic, a 9.4 inch Japanese knife is larger than an 8 inch German / Swiss / British / American knife.
In case anyone is confused by the arithmetic, a 9.4 inch Japanese knife is larger than an 8 inch German / Swiss / British / American knife.
I use an old Silicon Carbide fine grit block, from my uncle's granite polishing machine.
Been 35 years or thereabouts now, and I use it on stainless steel knives.
I just polish the cutting edge, the professionals use bench grinder like machines, they remove too much material...
Combination stones (medium and fine grit on either side) are also available, and hand polishing is quite easy and safe compared to a grinder.
Been 35 years or thereabouts now, and I use it on stainless steel knives.
I just polish the cutting edge, the professionals use bench grinder like machines, they remove too much material...
Combination stones (medium and fine grit on either side) are also available, and hand polishing is quite easy and safe compared to a grinder.
I use an old Silicon Carbide fine grit block, from my uncle's granite polishing machine.
Been 35 years or thereabouts now, and I use it on stainless steel knives.
I just polish the cutting edge, the professionals use bench grinder like machines, they remove too much material...
Combination stones (medium and fine grit on either side) are also available, and hand polishing is quite easy and safe compared to a grinder.
Been 35 years or thereabouts now, and I use it on stainless steel knives.
I just polish the cutting edge, the professionals use bench grinder like machines, they remove too much material...
Combination stones (medium and fine grit on either side) are also available, and hand polishing is quite easy and safe compared to a grinder.
Yep, same thing. They are sold here specifically for making soup, called bacon bones. Nowhere near as nice looking as yours though!
I only sharpen my chef's knives about once a year (I have 5, but nothing fancy) but give them a few swipes on a steel regularly - and every time I'm cutting tomatoes.
You can have a knife that won't go through the tomato skin and four swipes later it'll slice straight through.
It has become a bit of a trend with internet knife experts that steels shouldn't be used, but I reckon that's bollocks.
A couple of Lidl specials, nice size and feel. A few grinds with Bob's old sythe sharpening stone every few days and they're back to status.
It ain't rocket surgery.
😍
It ain't rocket surgery.
😍
I was given a Warthog V-Sharp knife sharpener a while back. An interesting contraption; I only use it in my shed as I prefer progressively finer stones for my kitchen knives. The 'stones' are coated with fine diamond particles.
Here's a vid on its use:
Here's a vid on its use:
A partial list:
Himalayan pink salt, black Hissar salt, plain iodized sea salt.
Cumin, whole / roasted / ground.
Coriander seeds, and powder.
Chilies, whole and powder.
Mustard seeds, plain and split.
Carom seeds and powder.
Fennel seeds and powder, also roasted seeds.
Nutmeg, whole and powder.
Mango skin powder.
Tamarind, whole and paste.
Fenugreek seeds, and powder.
Onion seeds.
Poppy seeds, used in some preparations.
Cardamom, and black cardamom.
Kokum (Garcinia Indica), in skin form, black color, for sour taste.
Himalayan pink salt, black Hissar salt, plain iodized sea salt.
Cumin, whole / roasted / ground.
Coriander seeds, and powder.
Chilies, whole and powder.
Mustard seeds, plain and split.
Carom seeds and powder.
Fennel seeds and powder, also roasted seeds.
Nutmeg, whole and powder.
Mango skin powder.
Tamarind, whole and paste.
Fenugreek seeds, and powder.
Onion seeds.
Poppy seeds, used in some preparations.
Cardamom, and black cardamom.
Kokum (Garcinia Indica), in skin form, black color, for sour taste.
Forgot to add asafoedita to above list...
And a large assortment of spice powder / paste mixes, for sambar / mutton gravy / chicken tikka / chicken gravy / chicken tandoori / paneer tikka / paneer gravy / rajma / chaat...and so on.
Those are made by many assorted makers, they taste slightly different by make, I prefer one brand, they tend to be coarser ground, and better quality.
There are many spice shops here, they also sell mixes, one popular mix is used for sweet and spicy mango pickle.
I made 5 kilos mango pickle last year, some ended up in the USA, much appreciated.
I used jaggery (reduced cane juice) instead of sugar, only one commercial maker does that, and peanut oil, which is usually corn oil in commercial brands.
And a large assortment of spice powder / paste mixes, for sambar / mutton gravy / chicken tikka / chicken gravy / chicken tandoori / paneer tikka / paneer gravy / rajma / chaat...and so on.
Those are made by many assorted makers, they taste slightly different by make, I prefer one brand, they tend to be coarser ground, and better quality.
There are many spice shops here, they also sell mixes, one popular mix is used for sweet and spicy mango pickle.
I made 5 kilos mango pickle last year, some ended up in the USA, much appreciated.
I used jaggery (reduced cane juice) instead of sugar, only one commercial maker does that, and peanut oil, which is usually corn oil in commercial brands.
Look for Gujarati Gor-Keri pickle, and see if it has jaggery (difficult), it is what I made, and it is a local item in that it is mostly made and consumed in Gujarat, and the one shop I trust (chain, really), is fussy enough to insist on glass bottles to preserve the taste, no chemicals / leaks from plastic bottles for them.
That is for their pickles, only ones I know of that use only jaggery, no sugar added.
Gor = Gud = Jaggery
Keri = Raw mango in this case.
The mix has some 20 assorted spices and salt, it is easy enough to use, rather than measuring them out for every batch.
I got the mangoes from the market, there are people who chop them , so I paid for that also.
Overnight soak in salt and turmeric powder, then dry in shade for three to four days, then add jaggery + spice mix + a little heated and cooled oil, bottle it.
Add oil to cover after three days. Again, the oil has to be heated and cooled.
Use glass or ceramic vessels for storage.
These mangoes appear in the market after the first rains, so it can be iffy at times if you have humid conditions during the dying period...
If you can find it, it is worth trying, quite different from normal Indian pickles, which are single taste (sweet / spicy / sour).
We have chicken, mutton, fish and prawn pickles also, mostly in South India, and my father once had lion meat pickle, in 1978 or so, lion had been killed in 1948.
If you look for Indian pickle varieties, you have many choices....
That is for their pickles, only ones I know of that use only jaggery, no sugar added.
Gor = Gud = Jaggery
Keri = Raw mango in this case.
The mix has some 20 assorted spices and salt, it is easy enough to use, rather than measuring them out for every batch.
I got the mangoes from the market, there are people who chop them , so I paid for that also.
Overnight soak in salt and turmeric powder, then dry in shade for three to four days, then add jaggery + spice mix + a little heated and cooled oil, bottle it.
Add oil to cover after three days. Again, the oil has to be heated and cooled.
Use glass or ceramic vessels for storage.
These mangoes appear in the market after the first rains, so it can be iffy at times if you have humid conditions during the dying period...
If you can find it, it is worth trying, quite different from normal Indian pickles, which are single taste (sweet / spicy / sour).
We have chicken, mutton, fish and prawn pickles also, mostly in South India, and my father once had lion meat pickle, in 1978 or so, lion had been killed in 1948.
If you look for Indian pickle varieties, you have many choices....
Clarification: not all mango varieties are suitable for pickle making, here in Central Gujarat we use a variety called 'Rajapuri', which appears after the first rains, the mango season starts in late spring, and continues till after a month into the monsoon.
Damp weather makes it easy for mold and fungi to grow on mangoes while drying, that is the iffy part, your batch could be spoiled...
There are many articles, songs and poems about the merits of different mango varieties, you can look them up if interested.
Damp weather makes it easy for mold and fungi to grow on mangoes while drying, that is the iffy part, your batch could be spoiled...
There are many articles, songs and poems about the merits of different mango varieties, you can look them up if interested.
I forgot to add black pepper, corns and powder to my spices list, also bay leaves.
Dried fengreek leaves, for aroma, and dried mint leaves as well...try the mint leaves added to tea. Fresh are better, but out of season they are decent.
Lemon grass leaves, for adding to tea.
Dried ginger powder, also.
More as I remember...
Do sauces count as spices?
Dried fengreek leaves, for aroma, and dried mint leaves as well...try the mint leaves added to tea. Fresh are better, but out of season they are decent.
Lemon grass leaves, for adding to tea.
Dried ginger powder, also.
More as I remember...
Do sauces count as spices?
