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I have never worked with Shun knives, but I always take the most flexible blade that I can for removing the skin. Basically, you want to be able to feel the difference between just the skin and the skin and a little flesh. I know that some Japanese-trained chefs use a thicker (and longer) blade, but that has never worked for me.
70s-ish tablecloth is a special shout-out to sfield.
I made a big pan of paella for company last night. Mussels, squid, shrimp, chorizo, chicken, pork ribs.
on the left, a celery "stew" served over a bed of rice + saffron, some fresh herbs (mint, basil) and a slice of radish on it, a grilled tomato, a grilled onion that looks like the flower, and a grilled jalapeno.
Matt, I just love these two from Robuchon and have made the lamb one a couple of times now. I could never get it to look so neat...
OTC, looks like a perfectly lovely and delicious evening.
what problem did you have?