There’s nothing like a good-quality sharp knife in the kitchen. The GF gifted me with a Nenox Western-style knife (this one) a few years ago from Korin, the store referenced in this video. If you’re ever in Manhattan, you should pay a visit – nearly every sushi chef in the city uses Korin knives and brings them in regularly for sharpening by the master sharpener.
Our own Christine on Italian TV:
Was sort of on board until the taco shells … and who the fuck eats a pizza with bar mitzvah pigs-in-blankets as a crust?
What’s better than roast chicken and mashed potatoes on a winter evening? And, of course, there are as many ways to roast a chicken as there are cooks. Here’s how I do it, and I’d like to hear how you do it – always looking for tips and tricks. First, the neck (and giblets if they’re in the cavity) go into a pot to slow cook with a rough-cut mirepoix: