Hunter711
Come and take them!®
Pork and fish combo? Borrowed from WTF pics thread.
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Food/Cooking
- Thread starter EeePee
- Start date
Pork and fish combo? Borrowed from WTF pics thread.
Steelfish
Quarry Creeper
some old pics from a Sarandeado fish (BBQ fillet fish)
too bad I was too busy eating the fish and I forgot to take the pic of the fish on the plate ready to eat :roll:
too bad I was too busy eating the fish and I forgot to take the pic of the fish on the plate ready to eat :roll:
CrawlinMike
RCC Addict
Here we are preparing a 2lb salmon filet for a few days of salt curing in the fridge. Never had it before.... Hopefully it's good cuz it's $10 a lb before buying the seasonings I didn't have.
I usually let seasoning rest on my salmon for only 5 minutes. Sounds like you're in for a salty finish.
heh.. :ror:
I've yet to try the Lochs but I wanna
CrawlinMike
RCC Addict
Shouldn't be too bad. I'm just going by the directions really. After 48-72 hrs in the fridge it says to rinse it very well so all the seasoning and salt should be mostly gone. I plan to try it thin sliced on unsalted crackers.
New shit. Sharp knife. Build thread tomorrow.
Amazon.com: Pure Komachi 2 Series Hollow-Ground Santoku Knife: Home & Kitchen
Amazon.com: Pure Komachi 2 Series Hollow-Ground Santoku Knife: Home & Kitchen
Attachments
XSRCdesign
I wanna be Dave
Why is it pink?
Yeah, nice ribs!
I have yet to have one of those atomic buffalo turds.
All their knives are different colors. "The color-coding makes it easy to choose the right knife for the job. It also helps guard against cross-contaminating food-for instance, by using the knife you've just used to cut meat on the vegetables."
Whatever. I was told by a friend it's a great knife and it's under $10 and the reviews are good.
I skipped the build thread and here's the final result after a couple of hours.
I have yet to have one of those atomic buffalo turds.
All their knives are different colors. "The color-coding makes it easy to choose the right knife for the job. It also helps guard against cross-contaminating food-for instance, by using the knife you've just used to cut meat on the vegetables."
Whatever. I was told by a friend it's a great knife and it's under $10 and the reviews are good.
I skipped the build thread and here's the final result after a couple of hours.
Attachments
GySgt Hartman
I wanna be Dave
Check out the Victorinox Forschner line of knives with the fibrox handles. They are cheap, a great steel that holds an edge very well and cheap. I love the 8" chef's knife, the thickness of the blade is just perfect. I have a few nicer knives, but I'm always on my 50 dollar Mac or my 25 dollar Forschner.
http://www.etundra.com/8__Chef's_Kn...&cagpspn=pla&gclid=CNzXxPSUzbUCFeeDQgod6XcAHA
Hunter711
Come and take them!®
It's FAWKIN pink.
My boy toy would love that knife. :roll:
:lmao::lmao::lmao::lmao::lmao:
My boy toy would love that knife. :roll:
:lmao::lmao::lmao::lmao::lmao:
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Hunter711
Come and take them!®
Actually it's kinda cute.
I recently purchased a couple of ceramic knives and have been amazed at how nice they are. Don't feel real sharp, but will cut ya in a millisecond.
I recently purchased a couple of ceramic knives and have been amazed at how nice they are. Don't feel real sharp, but will cut ya in a millisecond.
