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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-21-2012, 06:06 PM
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#16 |
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On the road to being a farker
Join Date: 09-03-11
Location: Hainesport, NJ
Name/Nickname : Dominic
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I have a more traditional version that I have had for 30+ years. I absolutely LOVE it! & you will too. & excellent advice from Buc.
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Weber Performer :mrgreen:, Weber Genesis Silver C, Weber Smoky Joe, Mini-WSM, Great Outdoors -(Ugly Vertical Cabinet), cheap a%% Kingsford Kettle In the end it will be okay. And if it's not okay, it's not the end. |
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11-21-2012, 06:39 PM
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#17 |
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is One Chatty Farker
Join Date: 03-29-11
Location: Beijing,China
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In our chinese kitchen we usually use this kind of knife only.
I buy a set of your western style knives. I seldom use them except slicing bread. Usually we have two types, one for slicing which is thin and sharp, the other is for cleaver which is heavy and thick. the famous brands are "zhang xiao quan" and "shi ba zi", I do not know their brand names in western market |
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11-22-2012, 10:31 AM
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#18 | |
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Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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