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Random Food Questions Thread - Page 330

post #4936 of 7385
shove them up your ass
post #4937 of 7385
What does one do with an abundance of pickled radishes in one's ass?
post #4938 of 7385
Jerk off, duh.
post #4939 of 7385
Quote:
Originally Posted by StephenHero View Post

What does one do with an abundance of pickled radishes in one's ass?

post in CE?
post #4940 of 7385
Quote:
Originally Posted by foodguy View Post

post in CE?

Can you share your master recipe?
post #4941 of 7385
Recommendation for a deli-styled meat/ham slicer, but for HOME USE.

Purpose is for slicing Iberrico jamon.
post #4942 of 7385
Butcher's knife.
post #4943 of 7385
Quote:
Originally Posted by alexg View Post

Butcher's knife.

Great, you get a sticker for that awesome response!
post #4944 of 7385
Quote:
Originally Posted by lee_44106 View Post

Quote:
Originally Posted by alexg View Post

Butcher's knife.

Great, you get a sticker for that awesome response!

He's right... Assuming you're using a jamonero or hanging it and it's bone in. A long sharp blade... I've generally seen a butcher's knife used.
post #4945 of 7385
I'm going to purchase a BONELESS 5-6lb piece of Jamon Iberico.

I'd like to cut the slices as thin as possible, deli-style, but I don't trust my knife skills.
post #4946 of 7385
So what's your question? Anyway, this may help you: http://www.styleforum.net/t/285878/my-ham-thread
post #4947 of 7385
post #4948 of 7385
Check the tips here http://www.tienda.com/reference/jamonslicing.html
But I understand what your asking. I've yet to see a meat slicer (rotating) for home use I'd ever spends money on. Foodguy no doubt has a better rec.
Some deli hounds poo poo Berkel but I'd happily own a restaurant-grade machine.
post #4949 of 7385
The two high end chefs choice ones work pretty darn well.
post #4950 of 7385
263

Chicken from NoMad. How the hell do they get it so perfect? Is that just not possible in a home oven? I think if i ever got the skin to be that color, the insides would be disgustingly dry.
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