Malazan Empire: cooking - Malazan Empire

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cooking ideas/recipes etc

#161 User is offline   Whisperzzzzzzz 

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Posted 03 December 2019 - 09:40 AM

View PostMorgoth, on 03 December 2019 - 08:54 AM, said:

View PostBfuckinK, on 03 December 2019 - 12:37 AM, said:

Unless it's drenched in brown sugar. Otherwise ham is just nasty tasting. And it's slimy.

Nasty stuff.


Slimy? How in the world do you cook ham?


A roiling slime bath.
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#162 User is offline   Macros 

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Posted 03 December 2019 - 10:40 AM

Also that.

Ham is awesome!
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#163 User is offline   amphibian 

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Posted 03 December 2019 - 04:35 PM

View PostMorgoth, on 02 December 2019 - 01:47 PM, said:

I basically use two knives. A chef's knife and a smaller slicing knife. I have a set of ceramic knives I got as a present one time, and they see the occasional use when I need to do some very fine slicing (say for making sushi, some meat appetizers, that sort of thing).

The two main knives are fairly expensive, i think the set was $300. They hold an edge marvelously though, they're wonderfully balanced and can get very very sharp. You don't need to pay that much for an excellent knife, but I also think it's well worth it if you're going to spend a lot of time in the kitchen.

I just picked up a santoku bocho from Wusthof and we love using it for the tougher veggies (broccoli, cauliflower etc). The chef's knife still gets used regularly, yet it's nice to have that smaller one too.

What's made a big difference in the kitchen is one of those foam mats that can go in front of the counters, sink, or stove for long periods of work. That's probably the biggest upgrade we've made other than the pots/pans/knives and it wasn't expensive.
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#164 User is offline   BfuckinK 

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Posted 03 December 2019 - 04:36 PM

Glazed enough to give you a cavity and drown that funky tang taste out.

Slimy in sandwich meat packages..ugh you can see it just spreading apart as people pull slices out. Barf
Drive by bye bye king on my dumb horse
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