POLKEDOT

I use a 10 inch 90% of the time now. The 270 would only be a half inch longer, correct? If that's the case i probably will go with the 270. Thanks for the advice.

Octaveman,I am real close to ordering the Hiromoto AS Gyuto that you recommend. Your sharpening instructions are pushing me closer. One more question if you will... Are water stones required for the japanese knives? Or will a good set of oil stones suffice?

Veal vermouth over angel hair pasta was the first meal I ever prepared for my wife. Seven years later, she still claims it is her all-time favorite. Some hours after the meal I remember a carton of Ben & Jerry's "Chunky Monkey" coming into play.

When attached, picnic shoulder and pork butt are the front shoulder. The break is at the shoulder joint, putting the picnic lower on the pig, closest to the foot. The butt is attached to the loin. On a cow the "butt" would be called "chuck". My experience in making sausage is the same as Juanito's. 65-35 lean to fat ratio, maybe even closer to 60-40. I would not expect 80-20 to have much flavor. Side note, most people I made venison sausage for preferred almost 50% venison to 50% pork fat.

Instructions?? Read??

Broken nose in the middle of dinner service. Cursed the chef who gave it to me, and kept plating( once the little(BIG!) spots in front of my eyes went away). Cut too many times to keep track, from 20 years as a butcher. One cut did put me in the hospital for 1 week- staph infection in the knuckle. Just spilled boiling water up my arm, from the knuckles to halfway up the forearm. Skin is almost finished peeling. I would rather cut myself!!

No guarantees, but, by law,the Fed Dept of Agriculture does require the labeling. You have to rely on the reputation of the retailer in following thru with the labeling, and informing us as cutomers. The Swift branded beef is not injected. Usually the injected beef is used by retailers who are not cutting and packing their steaks and roasts on-site(WALLY-WORLD ). The injection in beef is mainly for ensuring the bright red color we associate with fresh beef, and increasing the shelflife of the product. The injection in pork is to promote tenderness and flavor. Pork today is produced too lean to have much of either naturally.

Sorry, rechecked my cabinet, Extra is 12 year aged( seal broken), 21 year is a different rum( seal still unbroken). Need to drink more often !

I enjoy both Appleton's. The Extra is 21year aged befor bottling, the VX 9 years(?). Biased opinion, I learned to love them when I got married in Jamaica. My unopened bottle of Extra is nearly 26 years old now, don't know how the extended aging is affecting it, need a good reason to break the seal.