brined then roasted the chicken. cooked the casarecce in a chicken stock. mire poix for the stock was cooked for 6 hours before adding to the stock. So it had a very chickeny flavor. I was trying to be healthy with all these greens but I ate the whole 12″ saute pan.
Got some more Moritakas from Kumamoto, Japan!!!! These things are badass. The 210mm deba on the left is heavy. But the balance and feel of every Moritaka I’ve gotten = incredible. And I like big knives. The petty knife in the middle is something I don’t really use too much (detailed work). I’m more into[…]