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Fish tweezer vs. needle nose pliers

HORNS

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Infrasonic

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Pliers.

But I have noticed it is quite difficult with delicate fillets like Whiting to remove pin bones without tearing the flesh. Any suggestions?
 

itsstillmatt

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Originally Posted by Infrasonic
Pliers.

But I have noticed it is quite difficult with delicate fillets like Whiting to remove pin bones without tearing the flesh. Any suggestions?

Tweezers.
 

Infrasonic

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plain.gif


I walked into that one...
 

itsstillmatt

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Originally Posted by Infrasonic
plain.gif


I walked into that one...

If you have tweezers of the type shown, you can turn twist them so that they are running parallel to the fillet, and then they are pretty maneuverable, and you don't have to pick at the meat much. I find pliers are pretty harsh on everything.
 

kwilkinson

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Originally Posted by iammatt
find pliers are pretty harsh on everything.
As my old boss would say to me on a daily basis, "it's quite obvious that you don't read poetry, because your movements aren't gracious or loving."

Think about that one, buddy.
 

itsstillmatt

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Originally Posted by kwilkinson
As my old boss would say to me on a daily basis, "it's quite obvious that you don't read poetry, because your movements aren't gracious or loving."

Think about that one, buddy.

I just threw up a little in my mouth.
 

HORNS

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Kyle is the culinary Black Swan.
 

foodguy

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charlie is quite the philosopher king.
 

foodguy

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been there, done that. he actually attracts this kind of cultish following ... very unlike any other chef i know. there are guys who literally follow him around when he goes on the road for out-of-town dinners, etc.
 

kwilkinson

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Yep. He's an interesting person. Asshole to staff, philanthropist and one of the most charitable people I've ever known to everyone else. Military general in some instances and the poet philosopher on others. I don't like the man at all but it's very hard not to respect what he's built and what his career represents. I mean just looking at current Chicago chefs, it's basically a "Who's Who" of people that worked at Trotter's at some point in their careers. Oh, and after working there for two weeks you'll have at least 3 or 4 of his speeches memorized by heart.
laugh.gif
 

foodguy

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Originally Posted by kwilkinson
I mean just looking at current Chicago chefs, it's basically a "Who's Who" of people that worked at Trotter's at some point in their careers.
yeah, y ou find some in big cities, too.
charlie's one of the odder ducks i've gotten to know in a field of very odd waterfowl. he was one of the first of the now prevalent "lab rat" chefs ... guys who took their food (and themselves) very seriously, but seemed to have little sense of joy about cooking or the table. overeducated, probably. overpraised almost certainly.
 

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