What did you accomplish today?

Lethidox · Mar 17, 2019

too larry said:
Did you guys cook the liver and likes the same day? That was always a tradition of hog killing that I liked. Not too crazy about making the head cheese.

well our assignment was to butcher the hog and make a dish out of the ofals i chose the liver and kidneys and made burgers out of it via shoulder and used the caul fat to kind of keep it juicy by wrapping the caul fat around the buger. tbh it tasted fine but the burgers were super small due to shrinkage. others made other items so pretty much they either cooked it or prepped it then the next day we had to finish it off and present for tasting. the chef made head cheese.

we usually just roast the big whole tastes really good.

too larry · Mar 17, 2019

Lethidox said:
well our assignment was to butcher the hog and make a dish out of the ofals i chose the liver and kidneys and made burgers out of it via shoulder and used the caul fat to kind of keep it juicy by wrapping the caul fat around the buger. tbh it tasted fine but the burgers were super small due to shrinkage. others made other items so pretty much they either cooked it or prepped it then the next day we had to finish it off and present for tasting. the chef made head cheese.

we usually just roast the big whole tastes really good.

We have a Pacific Islander in our community. He always does the traditional hog cooked in the ground at his parties. Doesn't get much better than that.

cannabineer · Mar 17, 2019

Lethidox said:
yea it is in culinary school they made us do 1 hog it was hell especially since my knife was dull. i don't know how the fuck i got through 4 years of culinary school without sharpening my knife even once but i did lol

How do you currently tend your knives? (I spend more time sharpening mine than using them, so that provides context)

Roger A. Shrubber · Mar 17, 2019

cannabineer said:
How do you currently tend your knives? (I spend more time sharpening mine than using them, so that provides context)

i still have my set of good steel knives, Macs...but i hardly ever use them anymore. i got a set of kyocera ceramic knives. they are great, the only problem i have with them is its easy to break them if you drop them, had to replace one already....

Novabudd · Mar 17, 2019

Lethidox said:
yea that is what i heard nuts give um a good flavor the farmers here i think they mostly feed fillers because it's cheap but not really nutritious i bet.

Our hogs were free range during the day and they ate anything out there. Couple weeks before killing we'd boil little potatoes and fed them by the bucketsfull. Apples were good too. Store-bought pork tastes nothing at all like real home-raised.

curious2garden · Mar 17, 2019

Lethidox said:
yea it is in culinary school they made us do 1 hog it was hell especially since my knife was dull. i don't know how the fuck i got through 4 years of culinary school without sharpening my knife even once but i did lol

Sharpen your knives!

cannabineer · Mar 17, 2019

Roger A. Shrubber said:
i still have my set of good steel knives, Macs...but i hardly ever use them anymore. i got a set of kyocera ceramic knives. they are great, the only problem i have with them is its easy to break them if you drop them, had to replace one already....

I've had one ceramic paring knife. It started somewhat dull and only got duller.

Roger A. Shrubber · Mar 17, 2019

cannabineer said:
I've had one ceramic paring knife. It started somewhat dull and only got duller.

cheap ones are ass, kyocera is a little more, but they come sharp and stay that way, at least mine have, for about 3 years now. still will slice an over ripe tomato without mashing it...that's sharp enough for me

Lethidox · Mar 17, 2019

curious2garden said:
Sharpen your knives!

i sharpen them now but manually via a sharpening stone water based. back then i wasn't into knives but now i kinda collect them but sadly my newest one is super thin and broke it needs a shit load of work but im at the point like fuck it i'll just buy a new one.

Lethidox · Mar 17, 2019

too larry said:
We have a Pacific Islander in our community. He always does the traditional hog cooked in the ground at his parties. Doesn't get much better than that.

thats called an ipu i think. they do it here but barely depending who the person is usually families will do it for huge occasions like weddings or funerals. it takes a lot of labor to do but yea that method is legit some of the best pig you will eat comes from that. they don't just cook the pig in it either they cook everything. side dishes and what not.

raratt · Mar 17, 2019

Got the tiller running, however by the time it finally decided to run my back was finished for the day. Perhaps the tincture I made will make it better, or at least make it to where I don't care anymore...

raratt · Mar 17, 2019

Lethidox said:
thats called an ipu i think. they do it here but barely depending who the person is usually families will do it for huge occasions like weddings or funerals. it takes a lot of labor to do but yea that method is legit some of the best pig you will eat comes from that. they don't just cook the pig in it either they cook everything. side dishes and what not.

Had that many times on Guam. They have wild pigs on Island and some friends trapped the young ones and raised them to butcher. I would not have wanted to be there when momma couldn't get her baby out of the trap.

cannabineer · Mar 17, 2019

Lethidox said:
i sharpen them now but manually via a sharpening stone water based. back then i wasn't into knives but now i kinda collect them but sadly my newest one is super thin and broke it needs a shit load of work but im at the point like fuck it i'll just buy a new one.

Tell me about the knife that broke.

I have a large number of waterstones from 120 to 12000 grit.

Singlemalt · Mar 17, 2019

cannabineer said:
Tell me about the knife that broke.

I have a large number of waterstones from 120 to 12000 grit.

Japanese stones? They are the premium. Damned that's a lot of dinero invested. Very nice.

cannabineer · Mar 17, 2019

Singlemalt said:
Japanese stones? They are the premium. Damned that's a lot of dinero invested. Very nice.

Yah mostly Shapton and Naniwa. Ironically I've been collecting them for over 20 years, but only 3 years did I finally start using them and learning their qualities.

The one rabbit hole I declined is "Jnats", Japanese natural/quarried stones. The good ones are thousands each by now ... pretty well mined out.

Singlemalt · Mar 17, 2019

cannabineer said:
Yah mostly Shapton and Naniwa. Ironically I've been collecting them for over 20 years, but only 3 years did I finally start using them and learning their qualities.

The one rabbit hole I declined is "Jnats", Japanese natural/quarried stones. The good ones are thousands each by now ... pretty well mined out.

S&N are top line, they aren't cheap either

raratt · Mar 17, 2019

I have a nice sharpening kit I never use, I have my ceramic sticks I use mostly.

cannabineer · Mar 17, 2019

Singlemalt said:
S&N are top line, they aren't cheap either

eBay helps. My Japanese woodworker's tool-porn catalog sells the 3000-grit (salmon) stone for over $200 but I scored one off eBay for $120 or so.

For absolutely no defensible reason I want the Suehiro 20K stone (like $350 so uhm NO for an indulgence). I figure it would be just the thing for straight razors.

cannabineer · Mar 17, 2019

raratt said:
I have a nice sharpening kit I never use, I have my ceramic sticks I use mostly.

I have an "Idahone" ceramic steel. It is wonderful for blade touch-ups on the really hard steels. I first encountered the Idahone because it was in a friend's Edge Pro, a high-end manual sharpening rig that uses waterstones also. It made me a believer. I do one or two VERY light passes to remove that last bit of burr.

raratt · Mar 17, 2019

cannabineer said:
I have an "Idahone" ceramic steel. It is wonderful for blade touch-ups on the really hard steels. I first encountered the Idahone because it was in a friend's Edge Pro, a high-end manual sharpening rig that uses waterstones also. It made me a believer. I do one or two VERY light passes to remove that last bit of burr.

My set is Lansky, definitely not high end but once set up it does a good job. Not very user friendly though.

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