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Old 01-10-2012, 08:36 AM   #51
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or, it was for a very dear daughter....
Have you ever been to a BBQ where they do a whole pig? The butcher removes all the innards and they roast the pig just like it is. Most of the time it is a piglet. Not a full grown animal. But to get the most out of it, you still have to cut it up right.
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Old 01-10-2012, 09:38 AM   #52
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This one's easy. My Chroma ten inch chef's knife, and my griswold, 10 inch cast iron skillet. What more does a man need? Oh, a collection of wire whisks, such as the ones I have, are very handy too.

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Old 01-10-2012, 09:50 AM   #53
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Have you ever been to a BBQ where they do a whole pig? The butcher removes all the innards and they roast the pig just like it is. Most of the time it is a piglet. Not a full grown animal. But to get the most out of it, you still have to cut it up right.
I've butchered a pig, Addie. That's why I commented on it. It's hard work and would be much harder trying to do so with only a knife. One of my friends owns a BBQ business that hauls a huge cart BBQ to parties for pig roasts. I've been to many of his. There is nothing quite like a whole pig BBQ. The meat takes on a totally different flavor when cooked whole like that.
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Old 01-10-2012, 10:16 AM   #54
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Exclamation

I'm not sure whether or not you'd consider it a tool but my Breville compact toaster oven is my favorite tool, because it does everything perfectly. The entire family loves it!
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Old 01-10-2012, 10:57 AM   #55
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The garbage disposal. In my temporary quarters I don't have one. It is severely limiting my cooking because any interesting cook job sometimes takes me 1-2 days to finish clean up.
You need chickens! They eat a lot of kitchen scraps. The other thing is a compost pile--which then means you need a garden . But, I have to add, the dishwasher. It would take 3-5 "loads" of dishes in the sink before I'd have the dishes from the weekend cooking spree cleaned up. Now, 2 loads in the dw, one in the sink, and the kitchen's cleaned up.
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Old 01-10-2012, 11:04 AM   #56
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I've butchered a pig, Addie. That's why I commented on it. It's hard work and would be much harder trying to do so with only a knife. One of my friends owns a BBQ business that hauls a huge cart BBQ to parties for pig roasts. I've been to many of his. There is nothing quite like a whole pig BBQ. The meat takes on a totally different flavor when cooked whole like that.
I tasted one while I lived in Texas. You are right. I love pork when it still holds it juices. And a BBQ's pig is a special treat. I think part of it is because it is such a young animal.
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Old 01-10-2012, 11:06 AM   #57
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Just one? OK...a knife, and not my "best" or most expensive one. Seven inch Masahiro gyotu, but not the high-end one. I picked up a Masahiro 7" gyotu in a thrift store, new and unused, for $5. It's the cheaper one, thin, flexible blade, semi-tang, rosewood handle, riveted. Stamped, not forged, but very good stainless steel. Holds a beautiful edge and cuts anything under it. Weighs nothing, like a cloud. If I had two of 'em, there'd be one on each counter.
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Old 01-10-2012, 11:10 AM   #58
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Just one? OK...a knife, and not my "best" or most expensive one. Seven inch Masahiro gyotu, but not the high-end one. I picked up a Masahiro 7" gyotu in a thrift store, new and unused, for $5. It's the cheaper one, thin, flexible blade, semi-tang, rosewood handle, riveted. Stamped, not forged, but very good stainless steel. Holds a beautiful edge and cuts anything under it. Weighs nothing, like a cloud. If I had two of 'em, there'd be one on each counter.
My girlfriend in California gave me as a gift a Shun 12" chef's knife. I looked it up and it cost $150.00. I almost passed out. She just mailed it to me as a surprise. Well, the surprise worked. But it was too large for my hand and I was afraid of it. Son #1 now has it.
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Old 01-10-2012, 11:19 AM   #59
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Favorite tool? That hard to find long shaft sharp pointed (curled end) flipping tool for turning everything from broiling/bar-b-q steaks to turning over thinly sliced zucchini sauteing in olive oil. I got that simple kitchen tool as part of some kitchen cooking product I bought.

I don't even know what it's called, but it's handy at times. Flip flip flip with a twist of the wrist.
I know exactly what you mean, Caslon. We have a pair (large one, small one) and I'd have to push this tool to near the top of my "treasured tool" list. It's called a pig tail food flipper and our small one gets used, on the average, once a day. I wouldn't be without it when it comes to breading any type of food.

Glenn's son saw me use it one day when he was in the kitchen as I was breading zucchini and was amazed at how beautifully, effectively and easily it worked. We gifted him with a set for Christmas and he was excited to get home to begin using them.

We use the small one mostly in the kitchen. The larger one is great for using outside when we're grilling.
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Old 01-10-2012, 11:50 AM   #60
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I have a few. For sentimental reasons, a little china cheese grater that says "Blessed are the Good Cooks," that my mom gave me. )The best compliment I ever got on my cooking was when I overheard Mom tell someone I was a much better cook than she was.)

Then, my poultry shears. I wouldn't like to cut up a chicken without it. And besides, it first belonged to my Grandma.

Then my 5 1/2 quart Cuisinart deep saute pan (the original Cuisinart cookware made in France with the copper sandwich -- same for my Cuisinart griddle. My Cuisinart food processor (which I would NEVER "put away." My two 10-inch Wusthof chef's knives. Like an extension of my left arm!

oops! I almost forgot my balloon whisk. It has a bejillion wires and is THE BEST for whipping egg whites.
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