That's probably the weapon which chased the Celts out of Derry and Mayo, and the reason there are blonde french women!
I've been told that I used a Chinese/Japanese vegetable cutting cleaver for the wrong purpose and I should simply go back to Chinatown and buy the right tool.
BTW had Szechuan rabbit with cellophane noodles, baby bok choy, and both numbing and hot peppers in Chicago last week. The best rabbit dish I can remember (since my ragut with porcini and three cheeses 35yr. ago). Rabbit was cleaver hacked into small pieces and the waitress tried to dissuade us from ordering it as "not for Americans" due to the sharp bones.
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That looks lovely. And the less recommended for Americans, the more promising it becomes. (Unless that's spice/heat, I'm still too much a wimp, sadly)
If I can eat it anyone can, the relationship between the numbing and the heat really works (even the next day 🙂). I don't understand but real vindaloo in Mumbai or something heavy on the habaneros totally does me in, as do the Thai bird peppers for that matter.
The lamb vindaloo in Mumbai really was like someone put a can of pepper spray into your mouth.
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To hack through bone I use an all-SS cleaver from a Chinese store, a large size model of sufficient mass.
On a pro cutting board (12'' x 24'' x 2'' polyamide, as used in restaurant kitchens), the used cutting board is half the experience imo.
(a rare larger bone just goes on the circular saw table outside of the garage, with a garden hose cleaning before and aftermath)
Hi Scott,
Cleaver guy here. For all out brute force, I have:
Omcan
Item #: 10551 or 10561
Description: 9" Cleaver (also available in 10")
Omcan - Cleavers
This is not for the faint of heart and no, you can't slice with it but when the need arises, it's the beast in the kitchen. If you need more than that, you use a bandsaw. You cannot run them through a knife sharpener, the blade is way too thick, you need an open wheel to start and a belt to finish. Reasonably priced.
Cleaver guy here. For all out brute force, I have:
Omcan
Item #: 10551 or 10561
Description: 9" Cleaver (also available in 10")
Omcan - Cleavers
This is not for the faint of heart and no, you can't slice with it but when the need arises, it's the beast in the kitchen. If you need more than that, you use a bandsaw. You cannot run them through a knife sharpener, the blade is way too thick, you need an open wheel to start and a belt to finish. Reasonably priced.
For me it was the sambar in Bangalore/Bengaluru. Maybe because it was for breakfast.
Another game animal I would not dare attempt to cook, with or without its halo, in partial deference to all the MIT grads who may be lurking.
The "Gourmet Cookbook" Vol2 has recipes for "Potted Muskrat", "Roast Racoon", "Woodchuck Potroast", "Muskrat Pie", "Stuffed Opossum" but no beaver.
What a shame that "Gourmet"went out of biz. Ruth Reichl was editor and was caught unawares when Conde Nast decided to stop publishing.
When I was a kid we had a copy of "The Northern Cookbook". I remember it had a recipe for jellied moose nose. I think it had one or more beaver recipes, but I can't remember them.
PS Only recipe in that book I ever made was marshmallows.
PS Only recipe in that book I ever made was marshmallows.
That reminds me of a great TV-show that went over her a few years ago. Two TV journalists ate their way trough the history and also show a little about life in the periods shown.
In the 16th to 18th people ate VERY strange food, maybe because nothing that was supposed to be edible was thrown away. That meant cow noses, cow udders and spleans ... the lot.
Another dish that apperad in the late 19th century was "mashed lungs", a sort of stewd lung that smelled awfull when prepared.
But even in the 1960's and 70's we started to experiment with new products that entered our country and we had very odd combinations on our dinner tables.
From our "Eastern cookbook" we made a huge portion of plov this weekend. Instead of lamb we used pork, but the saying is that in plov, the more kinds of meat you mix the better. Like in pelmeni.
We had a packet of spices for plov brought home from Russia, but there could be more of them, but still OK.
The lemons are from our jar of marcoccan salted lemons. Finely chopped and mixed with the plov made an interesting taste.
We had a packet of spices for plov brought home from Russia, but there could be more of them, but still OK.
The lemons are from our jar of marcoccan salted lemons. Finely chopped and mixed with the plov made an interesting taste.
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Time for bigos too. I usually make it once or twice in the fall.
and somewhere I have a bag of tarbais beans for cassoulet -- also good this time of year!