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Posts posted by AzRaeL
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Well, it doesn't compare with what all of you have eaten, but I've eaten Road Kill Jerky in Nigeria. It's called suya. Don't believe the sites that say it's usually beef. You don't generally see many cows hanging out in Southwestern Nigeria. But, you do see lots of folks selling large rodents that have been hit by cars. I never did learn what the rodents were called. But, damn, they were big - about the size of a large dog.
The suya just tasted like spicy jerky. So, taste-wise, it wasn't very wacky.
it might be an Agouti
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oh man! most of the stuff on you people's axis of evil is actually really Delicious.
my Axis of evil:
excessive Chili Peppers (like mega mind blowing hot)
MonosodiumGlutamate (makes my mouth fuzzy and dry)
unfresh food
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Honyaki blades are supposedly more difficult to sharpen aren't they?
Geeeze..and i thought that the kasumi (laminate) was good enough :)
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sounds like polymerized oil. that stuff is a bitch to remove.
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scrub harder
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Salt, one of the very basic ingredients, yet so very tricky to control.
What's your secret to handling salt?
I find my cooking half the time too salty, the other half the time not salty enough.
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You know, you might be right about the Globals. Someone told me about how it was done a long time ago, and I don't remember the details of what they told me or how accurate it was. But I would be really surprised if the handle of the GF series is actually forged from the same piece of metal, or even from the same type of metal as the blade of the knife. It just seems to me that it'd be prohibitively difficult and costly to do, especially since that handle is hollow.
all the same, it looks better and handles many times better than a Henckels Twin Select or a Wusthof Culinar.
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Just wanted to offer a differing opinion on the functionality of these different knives. I own at least one knife by each of these companies except G Sakai (I have forged Globals as well as stamped Globals), and I feel I can definitely tell a difference between them. As far as out-of-the-box sharpness goes, the Hattori is noticeably sharper than the rest, the Kasumi is next, the stamped Global next, and, to me, the forged Global was noticeably duller than the rest. I also found the Globals to be a bit more handle heavy than the Kasumi or Hattori, and a little bit heavier overall, especially the forged Global, which has a thicker spine on the blade, too. I don't know if all this makes a difference to you, but I hope it helps.
heh! my next purchase is probably the Hattori Gyuto 24cm (10inch), will probably be paying the equivalent if USD 186 including taxes. are the G series of Global knives really stamped? i always thought that they were forged and then welded to the hollow handle. the GSF series is drop forged meaning the entire knife was created in one go?
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i wonder if Marijuanna makes a good substitute for Oregano
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i feel as if the Kasumi and Hattori are more for presentation and the joy of using a piece of art. Balance and Sharpness-wise, i've played with Global, Kasumi and the low end Hattori. There's no appreciable advantage of getting a Kasumi or Hattori.
After saying that, would i get a Hattori? Heck yeah! it's beautiful.
Another brand worth looking at is G-Sakai
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I paid about the same as you did. I don't plan to use pounds of it on one pizza, so I don't consider this too extravagant. I'm thinking I will top it with sliced potatoes and onions, as well... and maybe some cornichons. I'll wait and see what urge hits me! Thanks for the idea!
i'm thinking smoked oysters and slivers of onions with sourdough crust.
maybe some green peppers if you like them. add mozarella for fillers.
Hmm i'm thinking: raclette melts very fast and goes runny in no time.
best to make the pizza and add the Raclette AFTER the Pizza is done, and pop it back in the oven for another 3 mins.
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Ahhh, a raclette pizza! We got a tabletop raclette cooker thing for Christmas and still have some raclette left. We also got a pizza stone which we haven't even used yet! Sounds like a possibility to me.
indulgently EXPENSIVE!
how much does your Raclette cost?
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Human flesh.
i used to chew my nails, does that count?
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i bet you those cheese haters still love Mascarpone.
Let me tell you my little cheese story.
I have a tiny sliver of Raclette left in my fridge.
It was a nice wedge yesterday. It is the real Raclette from Switzerland.
I've been eating little bits of it constantly since i bought it.
First i cut a few chunks from my wedge. I line the baking tray of my toaster oven with foil.
I toast a few slices of sourdough bread, or an english muffin.
i remove the bread, put the cheese in.
I rinse my mouth with warm water to awaken my taste buds; i don't like wine.
When the cheese is melted and runny, i slide out the tray and scrape off the cheese with a butter knife and smear it on my bread.
Heaven!
Alas, i have only enough cheese left for one more sweet moment.
At $20/lb, it isn't cheap.
One day when I have lots of money, I'm gonna make me a raclette pizza.
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Just to burst everyone's bubble here, I have to say that I hate any and all blue cheeses in any carnation whatsoever. I can't even describe how vile they taste to me.
try really good Cambozola :)
I try to smear it on bread at times but usually it doesn't make it so far and i eat it plain
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Live ants in the Ecuadorian rainforest--they're sort of lemony.
i've had live ants too but that was only because i didn't see the ants when i ate my food.
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Cambozola!!!!
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I've yet to have a cheese i hate but the Blue Cheeses i can only eat in small amounts at at time. Once I had Chicken Cordon Bleu with roquefort inside. It was just TOOOOO strong.
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ok i do not like ALL cheese. For example, Roquefort and Gorgonzola are too strong for me.
however i LOoooooooVE Parmesean, Cambozola, Camembert, Raclette, Emmenthal and so on.
I dont like cheese balls though, the kinds covered with walnut.
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EVERYTHING
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i live alone so i don't have such a problem.
my brother spits in his food so that no one else will touch it.
Try cooking something VERY VERY weird. Let the greedy beware.
Very very weird recipes:
Garden Slug salad.
take half a dozen garden slugs, chop them up.
Saute them.
wahahahahahahha
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ovaltine???????????
canned salmon, mushed up with bones and skin Uggggh
raisans, mushrooms
tripe= I used to work for a ship chandler and most ships are asian crew and this is the crap that must have been eaten all day every day. I used to supply tons of this stuff.
I don't understand why people go weak at the knees at the site of crisp turkey neck or ox tail or pigs feet? someone explain this to me. The whole turkey is sitting there on the counter, all cut up nicely ready to serve, and the staff is fighting over the neck.
ox tail is GREAT!!!
probably one of the best cuts, in terms of stews.
pork knuckles are great braised or roasted till crispy.
tripe is good :) so is tendon YUM!
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yup i tried eating the chicken. the flesh was miserable and the meat was dry and stringy.
usually used to make soup and extract the flavor. Think of it as Poultry Bouquet Garni *LOL*
the bones are black too
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erm what you feed your booty call?
The "Culinary Axis of Evil"
in Food Traditions & Culture
Posted
do you eat eggs?