The Cooking Thread…

Why turn the bean cans upside down if you were just gonna spread them over the ham later?
 
bbgun said:
Why turn the bean cans upside down if you were just gonna spread them over the ham later?
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Modern Chef technique.
 


Say that reminds me, I have not had a good steak in a while.
 


Restaurateurs really need to quit it with the fusion thing and perfect what they are truly good at.
 
the fusion thing allows them to sidestep the "cultural appropriation" accusations
 
What knives do I need now that I'm getting in to smoking meats, like pulled pork, ribs, brisket, etc?

I have very few good knives, let's say really none. Like, I have silverware, and I have some black handled steak knives, I think they are cutco or something, they were my wife's before we were married. And I have one or two bigger what I'll call "butcher knives," but they are complete shit, couldn't cut butter.

I am reduced to using the steak knives for trying to cut the fat off a pork butt. Someone tell me what kind of cheap, affordable knife or knife set will work. I'm not looking to be an expert, I'm not looking to spend hundreds of dollars (or even a hundred dollars, really). I just want a knife or two that will last, stay sharp, be able to cut big cuts of meat. Do I need a butcher knife? Carving knife? Fillet knife? Boning knife? What brand?
 
Smitty said:
What knives do I need now that I'm getting in to smoking meats, like pulled pork, ribs, brisket, etc?

I have very few good knives, let's say really none. Like, I have silverware, and I have some black handled steak knives, I think they are cutco or something, they were my wife's before we were married. And I have one or two bigger what I'll call "butcher knives," but they are complete shit, couldn't cut butter.

I am reduced to using the steak knives for trying to cut the fat off a pork butt. Someone tell me what kind of cheap, affordable knife or knife set will work. I'm not looking to be an expert, I'm not looking to spend hundreds of dollars (or even a hundred dollars, really). I just want a knife or two that will last, stay sharp, be able to cut big cuts of meat. Do I need a butcher knife? Carving knife? Fillet knife? Boning knife? What brand?
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I use Victorinox, and Dexters. Neither are expensive, but they hold an edge well. I use them for skinning, deboning, really pretty much everything when it comes to meat. They are all over Amazon. I do have nice expensive knives, but they really don't work any better. They are prettier though, if that is important to you.
 
I find balance in a knife a lot more important than holding an edge, since all knives are going to lose their edge and need to be sharpened/honed. An imbalanced knife is just plain dangerous, and that's why I'll never order one online.
 
I've always used a good fish fillet knife to trim the fat and a cheap electric fillet knife to slice brisket and ribs.
 
So I need filet knives?

I see Victorinox online, they seem affordable. What actual knives do I need?
 
I use a curved boning knife (this is what some folks use a filet knife for), a Forschner, and a breaking knife mostly. They offer skinning knives and slicers, and such as well, but I am a neanderthal, and use whatever I have most of the time, other than skinning. I have custom made ones for that because hog hair is friggin tough shit. lol If you're doing brisket, the electric knife mentioned above is not a bad way to go, either. A cleaver is always nice to have as well, but I don't own one.
 
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