AAQuesada

Sounds delicious!

Add some bacon and you can call it the Elvis! (after his supposedly favorite sandwich, Peanut butter, banana and bacon)

Do you have a favorite waffle recipe? those look pretty nice!

I'm a big fan of the saucier and straight sided saute pans!

There was a local Chef here in LA that did a Koji Pork chop that was super popular at the time. To me it had a bit of a cured / hammy flavor.

I would show you a picture of the ones I bought 2 days ago if they weren't eaten already!

They are usually like 1 m / 3 feet ish tall.

I do mine in large pot at a bare simmer (the old fashioned way). At 2 hours I strain the stock, trash the veg then add the bones back to the pot and cover with cold water and bring up to a simmer again. I was super impressed how much gelatin I got considering I didn't add any chicken feet and the broth had more flavor than I expected as well. Oh and when I go over night I just put it as low as possible and put the pot to one side of the flame

I do this when I make chicken stock and have been very happy with the results. Legs make great stock! I pull mine at 2 hours because I feel the flavor is best at that point then add more water and let it go overnight to really get all the gelatin

It's a great ingredient I love making Negishio condiment for grilled meats. It's basically diced Negi with salt, black pepper, sesame oil some ajinomoto/chicken powder for that msg hit if you want.

Had my knife roll stolen out of my car a month or so ago and that was one of my losses. Very thin, sharpens fairly easily. Good knife for brunoise of garlic or shallots also coring tomatoes. I do prefer that pointy shape and have a Sabatier with a similar profile. So that's my bias YMMV

First Look: On Meat

For enabling purposes only I'll mention they have some pretty home size slicers lol https://www.theberkelworld.com/us/home-line-250-red-us-1.html

Misono is a very reputable company that many chef's use and I would recommend with out reservation. https://japanesechefsknife.com/products/misono-molybdenum-steel-knives-series-paring-80mm3-1-inch My friend Jon over at JKI also has a great little paring knife, which is unfortunately sold out at the moment but I'll add the link for posterity. https://www.japaneseknifeimports.com/collections/petty-knife/products/gesshin-90mm-paring-knife

That recipe is in there with padrón peppers!