Fiddlebacks and Food

[hasco]

You guys crack me up.

 

[MajorD]

My wife makes a wonderful Chop Suey. Here she is doing it Ladyfinger style:

 

[JesseT]

So begins the patina:

Honestly, the 3/16" blade is probably thicker than ideal for slicing food (my kitchen looked like a crime scene when I was done with this pomegranate), but it still performed admirably. That patina came on in about 15 seconds of juice contact...guess these things are pretty acidic.

 

[VANCE]

Looks like a good start to me jesse

 

[VANCE]

Is that ginger in the first pic majorD?

 

[MajorD]

Is that ginger in the first pic majorD?

Yes it is. :thumbup:

 

[VANCE]

Looks good!
I've never bought whole ginger root

For Kylie and I there might be a lot of waste unless it keeps well

 

[MajorD]

She buys the smallest segment she can. She always tries to use fresh spices and ingredients.

 

[VANCE]

Pork chops tonight

 

[schmittie]

Forgot to post up the pork loin from the smoker over last weekend. I should have added chips a little more regularly.

 

[Mistwalker]

OMG I will be sooooo glad when I finish putting the kitchen back together here... the hot plate on the tiny table and microwave are killing me...sucking the life right out of me lol

My wife makes a wonderful Chop Suey. Here she is doing it Ladyfinger style:

Even after all this time I STILL want a guardless Ladyfinger to pair up with my Woodsman in food prep.

Looks good!
I've never bought whole ginger root

For Kylie and I there might be a lot of waste unless it keeps well

It's usually sold by the pound. Do like I do if there are no small ones and just break off a couple of small segments

 

[VANCE]

Good tip Brian

 

[Joe Duder]

It's usually sold by the pound. Do like I do if there are no small ones and just break off a couple of small segments

You can also freeze ginger. When you want to use it take it out of the freeze, take the spine of your knife and scrape the peel off as far back as needed, then with a fine grater (I use one made for Parmesan) just grate as much as you need. When you go to use it again, slice of the exposed/grated part, it's usually discolored. It actually keeps for a long time this way.

 

[Mistwalker]

You can also freeze ginger. When you want to use it take it out of the freeze, take the spine of your knife and scrape the peel off as far back as needed, then with a fine grater (I use one made for Parmesan) just grate as much as you need. When you go to use it again, just slice of the exposed/grated part, it's usually discolored. It actually keeps for a long time this way.

Good information, thanks man.

 

[JesseT]

Making apple pie with my lovely fiancee.

Photographed by my eminently talented friend Ryan Beane.

 

[Joe Duder]

That Asp is awesome!!!

 

[JesseT]

Thanks! This Asp really spoke to me. For my aesthetic, I think this one and the cloud magma one that Comprehensivist has are about spot on.

 

[Comprehensivist]

Thanks! This Asp really spoke to me. For my aesthetic, I think this one and the cloud magma one that Comprehensivist has are about spot on.

That is an amazing looking ASP Jesse. In addition to the dreamy looking magma, I like the nice Fiddletexturing on yours.

I hope that the pie turned out good. Did you take a picture of the finished product?

Phil

 

[JesseT]

Thanks Phil! The pie turned out so good that it didn't even stick around long enough for a picture.

 

[VANCE]

Pork chops again