Spivy

Another happy boardsmith customer. I have a custom boardsmith that is flat on one side and has a juice well on the other. Also have a sani-tuff board for the not so wood friendly meats.

If I want perfectly crispy bacon I take a non-stick skillet and put it on medium heat. No oil/butter. Put the bacon on and wait until the bacon has some of its fat render out then add a couple tablespoons of water. Then continue as you were and then when the water evaporates the bacon comes out perfect.

Tojiro ITK Bread Knife - http://www.chefknivestogo.com/toitkbrkn.html

The wealth of knowledge in this thread and the other one is amazing. I just finished the Charuterie book and am diving in to trying it out next week. Duck Porscuitto is my first foray into the art of Charcuterie.

This thanksgiving I am in charge of making the bird and the gravy. So far the menu is: Cheese, Charcuterie & Pate Plate Smoked Herb Butter Turkey Turkey Gravy Spiced Cranberry Sauce Crab Stuffed Mushrooms Mashed Potatoes with Pancetta Bits Honey Roasted Sweet Potatoes Scallop Potatoes (can you tell we like potatoes) Green Beans & Bacon Baby Spinach & Arugula Salad Roasted Fennel Salad Tiramisu Some other cake that I can not remember Cheers