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There’s lots of fun to be had with a mandolin. You just have to know that you’re not going to get cut. It’s like a visualization thing. Be the ball, Danny. Na-na-na-na-na-na-na-na. If you’re not feeling too zen, then the only way not to get cut is to be safe. Some safety tips: When you reach for [...] Continue reading Fun with Mandolins: Zucchini Now this is what I call Pound Cake At this point we’ve tied a bird up and sliced another one it into pieces. To complete this hat-trick of poultry domination we’re going to render the bones into a viscous, gelatinous, and delicious concoction. The resultant potion is the essence of meat, The Building Blocks Of Sauces, AND OTHERWISE KNOWN AS LIQUID GOLD!!! AHA, [...] Continue reading Stock In the last post we discussed trussing a chicken for roasting. This time let’s talk about breaking the bird down into its major parts. Sure, you can buy all the parts that you need at the grocery store, but this is a good way to save a buck or two; chicken parts always cost [...] Continue reading Breaking Down the Bird |
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