ilovefuzz.com

what do you like to stuff 'em with?

I've done it before with onions, garlic, sultanas and spices.

Well it's more appropriate here, got some small red beans which are cooking now.. put some Cajun seasoning up in them Bitches and some onion. Going yo chop up some celery and green pepper and saute them and then stir that in. I think it was like $1.39 for this bigass bag, rice isn't as cheap though. Maybe I'll get one of those 25lb sacks from the Asian store down the street.

So bomb. 2 cups of rice in the steamer, mixed it all up. Fuck yes. Having it with some chicken and home made macaroni and cheese.

Want...

Nothing better than good old rice and beans sometimes. Looks great.

I got some $6 kitchen shears from Amazon and they're an incredible improvement over what we had. I don't absolutely dread trimming some chicken or whatever.

Totally worth the Chinesium poisoning imo

One time one of my ex-housemates used my kitchen shears to cut metal springs.

I still go old-school and use a thin Asian style cleaver to trim meat. It's razor sharp and I can shave my arm hair with it (much to the irritation of my lady). Shears are a good technique too, but not so good for the cucumber

How are you keeping yours sharp? I have a cheap nakiri knife that I use for most tasks, and I bought a 1000-grade whetstone for it, but I've never sharpened a knife before so I'm nervous about ruining it.

we received an Instapot as a gift, and it's sitting right next to a Sous Vide, which we also got as a gift.
we haven't used either of them in nearly a year. something is wrong with me...

friendship wrote:How are you keeping yours sharp? I have a cheap nakiri knife that I use for most tasks, and I bought a 1000-grade whetstone for it, but I've never sharpened a knife before so I'm nervous about ruining it.

I exclusively use a chef's steel. It's a pretty old one and it's magic on thin blades. Takes a little effort to get the feel down for each bevel, but once you're there like I said.. shaves hair.

Stones are kind of old-school tech for blades IMO.. if the edge is straight and the angles are good you should be able to take a few wacks at a steel and be in business.

The blades I rock are the "Kiwi" brand.. available on eBay. The thin cleavers are amazing. Like 5$

Innnnteresting. I also have a chef's steel, but I haven't able to keep the knife sharp past 1-2 uses with (maybe because of the mediocre quality or age of the blade).

I use a steel for my knives too. I'm not expert but it keeps them sharp enough.

friendship wrote:Innnnteresting. I also have a chef's steel, but I haven't able to keep the knife sharp past 1-2 uses with (maybe because of the mediocre quality or age of the blade).

If you have a wavy edge the stone could be in order to get back to center, and then the steel would keep you in razor town