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FACCC2 Food Challenge: Fall Festivus 2.0
Posted 3 weeks agoFrom Chris, floating away on a homemade BACON raft in a sea of sour cream and onion dressing:
Yeah, I'm sad to say that the summer wind, that was blowin' in, has nearly come and gone :B
So let's see from you folks some NEW fall recipes, or things that remind you of fall in that special way!
PLEASE include your recipe to what you make folks, otherwise I'll have to fave it per usual!
Yeah, I'm sad to say that the summer wind, that was blowin' in, has nearly come and gone :B
So let's see from you folks some NEW fall recipes, or things that remind you of fall in that special way!
PLEASE include your recipe to what you make folks, otherwise I'll have to fave it per usual!
Food In Focus: đȘKnives đȘ
Posted 2 months agoFrom Chris:
Other than being sharp and pointy, your knives are an essential part of your kitchen!
https://therestaurantwarehouse.com/.....c819&_ss=r
By Sean Kearney (May 7 2025)
The Essential Chef Knife Guide
A chef knife is your culinary sidekick, the essential tool in every kitchen. It's the workhorse that slices, dices, and minces its way through countless recipes. But choosing the right one can feel overwhelming. This guide simplifies the process. We'll cover everything from blade shapes and handle designs to top brands and maintenance tips. Ready to find the perfect chef knife to elevate your cooking game? Let's get started.
Key Takeaways
Invest in a quality chef's knife: It's a kitchen workhorse, so consider blade material, handle design, and weight to find the perfect fit for your cooking style. Whether you're a professional or home cook, the right knife makes all the difference.
Balance cost and performance: Excellent chef knives are available at every price point. Assess your needs and budget, and remember that proper care (storage, sharpening, and cleaning) is essential for any knife's longevity.
Expand your knife collection: A chef's knife is versatile, but other tools like Santoku and utility knives offer specialized benefits. Explore different options and build a collection that enhances your culinary skills and efficiency.
What is a Chef Knife?
Anatomy of a Chef Knife
A chefâs knife is your workhorse in the restaurant kitchen. It's the versatile, all-purpose tool youâll reach for constantly, whether you're mincing herbs, dicing vegetables, or slicing meat. Understanding its key components and design will help you choose the right knife and improve your cooking.
Key Parts of a Chef Knife
The chefâs knife is characterized by its long, gently curving blade, typically measuring between 8 and 12 inches. This length provides ample knuckle clearance for efficient chopping on a cutting board. The bladeâs curve allows for a rocking motion, essential for quick mincing and consistent cuts.
Several key parts make up the chef knifeâs blade: the point, for precise piercing; the tip, ideal for delicate work and trimming; the heel, designed for tougher tasks requiring more force; and the spine, useful for scraping ingredients or crushing garlic. Each part plays a specific role, contributing to the knifeâs versatility. Learn more about using each part of the blade.
Beyond the blade, the handle is crucial for comfort and control. Look for a handle that fits securely in your hand and provides a balanced grip. The bolster, where the blade meets the handle, adds weight and further enhances balance, while also protecting your fingers. A well-designed chef knife should feel like an extension of your arm, allowing for precise and effortless cutting. Consider these factors when choosing professional knives. The right size and weight depend on your individual preference. Explore different blade lengths to find what suits you best.
A chefâs knife is an investment. Understanding key features helps you choose the right blade for your needs. Whether youâre outfitting a Michelin-starred restaurant or a small cafe, these factors impact performance, durability, and comfort.
Types of Chef Knives and Their Uses
Professional chefs use a variety of knives, each designed for specific tasks. Having the right knife for the job not only improves efficiency in the kitchen but also elevates the quality of your dishes. From the workhorse chef's knife to specialized tools for delicate tasks, understanding the different types of knives is essential for any aspiring or seasoned culinary professional.
Gyutou Knives
The gyutou, also known as a chef's knife, is the cornerstone of any kitchen. Its versatile design makes it suitable for a wide range of tasks, from chopping vegetables and slicing meat to mincing herbs. The long, gently curving blade, typically between 8 and 12 inches, allows for a rocking motion, essential for efficient and consistent cuts. This is the knife you'll reach for most often, making it a worthwhile investment for any chef.
Santoku Knives
Santoku knives are a popular choice for both home cooks and professionals. Originating in Japan, the Santoku, meaning "three virtues" or "three uses," excels at slicing, dicing, and mincing. Its shorter blade, typically between 5 and 7 inches, offers excellent control and maneuverability, making it ideal for more intricate tasks. The Santoku's versatility makes it a valuable addition to any knife collection.
Paring Knives
For tasks requiring precision and control, the paring knife is indispensable. Its small size, typically between 3 and 4 inches, makes it perfect for peeling fruits and vegetables, trimming fat, or creating intricate garnishes. While a chef's knife handles the heavy lifting, the paring knife is essential for the finer details that elevate a dish. Learn more about essential restaurant utensils.
Bread Knives
A good bread knife is essential for achieving clean, even slices of bread without crushing the delicate interior. Its serrated blade effortlessly cuts through crusty loaves, pastries, and even some fruits and vegetables with tough skins. A quality bread knife is a must-have for any kitchen that values perfectly sliced bread.
Cleaver Knives
The cleaver is the powerhouse of the knife world. Its thick, heavy blade is designed for chopping through bone, cartilage, and dense vegetables. While not an everyday knife for most cooks, the cleaver is an invaluable tool for butchers and chefs who regularly work with whole cuts of meat. Its heft and power make it a specialized but essential piece of equipment.
Boning Knives
Boning knives are designed for a specific purpose: removing meat from bones. Their thin, flexible blades allow for precise maneuvering around bones and joints, minimizing waste and maximizing yield. Whether you're preparing poultry, fish, or red meat, a boning knife is a valuable tool for any chef who works with whole cuts. For more information on different types of knives and their uses, check out this commercial knives buying guide.
Best Chef Knife Blade Materials
Blade material is crucial. High-carbon stainless steel offers excellent hardness, durability, and corrosion resistance. Look for knives forged from a single piece of steel for better balance and strength. Top brands like WĂŒsthof and Zwilling J.A. Henckels, known for equipping professional kitchens, prioritize these qualities. A quality blade holds its edge longer, requiring less frequent sharpening. Commercial kitchen knives often feature these high-quality materials.
Steel Types and Properties
Understanding the different types of steel used in chef knives is essential for choosing a blade that suits your needs. Each steel type offers a unique balance of properties, impacting its performance, durability, and maintenance. Let's break down the key differences between carbon steel, stainless steel, and high-carbon stainless steel.
Carbon Steel
Professional cooks often favor carbon steel knives for their exceptional sharpness and ease of sharpening. A well-maintained carbon steel blade can achieve an incredibly fine edge, ideal for precise cuts. However, this sharpness requires diligent care, including regular wiping during use and thorough drying after washing to prevent rust and corrosion. If you're willing to put in the extra effort, carbon steel's superior sharpness can elevate your culinary experience.
Stainless Steel
Stainless steel knives are a practical choice for busy home and professional cooks. Their resistance to rust and corrosion simplifies maintenance. While stainless steel may not reach the extreme sharpness of carbon steel, it offers excellent performance for everyday kitchen tasks, making it a versatile option for various users.
High-Carbon Stainless Steel
High-carbon stainless steel combines the best of both worlds. It offers excellent hardness and durability for a sharp, long-lasting edge, while also providing good corrosion resistance. This makes it a versatile choice for all cooks. Look for knives forged from a single piece of steel for enhanced balance and strength.
Must-Have Chef Knife Features
A chefâs knife is an investment. Understanding key features helps you choose the right blade for your needs. Whether youâre outfitting a Michelin-starred restaurant or a small cafe, these factors impact performance, durability, and comfort.
Blade Material and Construction
Blade material is crucial. High-carbon stainless steel offers excellent hardness, durability, and corrosion resistance. Look for knives forged from a single piece of steel for better balance and strength. Top brands like WĂŒsthof and Zwilling J.A. Henckels, known for equipping professional kitchens, prioritize these qualities. A quality blade holds its edge longer, requiring less frequent sharpening. Commercial kitchen knives often feature these high-quality materials.
Comfortable Chef Knife Handles
Comfort is key, especially during long prep sessions. A well-designed chef knife should feel like an extension of your hand. The handle material matters: wood offers a classic feel, while synthetic materials provide durability and grip. Pay attention to the shape and size of the handle to ensure a secure and comfortable hold that minimizes fatigue. Look for a handle that allows for various grips and precise control, essential for different cutting techniques. Wasserstrom offers insights into professional knife selection.
Weight and Balance of a Chef Knife
The right weight and balance depend on personal preference and cutting style. A heavier knife can power through tough ingredients, while a lighter knife offers greater agility for delicate work. The balance pointâwhere the blade and handle meetâaffects how the knife feels in your hand. A well-balanced knife allows for efficient movement and reduces strain. Consider what feels most comfortable and gives you the control you need. QSP Knife provides a guide on knife balance and selection.
Knife Styles: Japanese vs. Western
Choosing the right chef knife often comes down to a fundamental decision: Japanese or Western style? Both offer distinct advantages, catering to different cooking styles and preferences. Understanding these differences is key to finding the perfect blade for your culinary needs.
Japanese Knives
Japanese chef knives, like the versatile Gyuto, are revered for their exceptional sharpness and lightweight design. This makes them ideal for precise, delicate cuts, essential in many Japanese culinary traditions. Often featuring a single bevel, these knives excel at slicing through fish, vegetables, and boneless proteins with minimal effort. The legacy of Japanese knifemaking is deeply rooted in the art of swordsmithing, resulting in blades crafted with meticulous attention to detail. Learn more about the history and cultural significance of Japanese knives.
Western Knives
Western-style chef knives prioritize versatility and durability. Their broader, curved blades facilitate a rocking motion, perfect for mincing, chopping, and tackling tougher tasks like butchering poultry. Generally heavier and more robust than Japanese knives, they are designed to be workhorses in the kitchen, capable of handling various ingredients and cutting techniques. While they may not achieve the extreme sharpness of a Japanese blade, their sturdy construction makes them a reliable choice for everyday cooking. Serious Eats offers a helpful comparison of Western and Japanese knives.
The choice between these styles often depends on your cooking style and preferred ingredients. Consider the balance of sharpness, durability, and comfort that best suits your needs. Blade material also plays a role. Japanese knives often use harder steels for a sharper edge, while Western knives typically use softer steels for increased durability. This article further explores the pros and cons of each style.
Chef Knife Edge Types
A sharp edge is essential for any chef knife. The type of edgeâstraight, serrated, or grantonâaffects its performance for different tasks. A straight edge is versatile for most cutting jobs, while a serrated edge excels at slicing bread and tomatoes. Granton edges, with their scalloped design, prevent food from sticking. The angle of the edge, known as the bevel, also impacts sharpness and durability. Consider your typical cutting tasks and choose an edge type and geometry that suits your needs. Posist discusses the importance of a sharp edge in restaurant kitchens.
Henckels Chef Knives
Henckels is another reputable brand frequently found in Michelin-starred restaurants. Kitchens Radar notes Henckels is known for producing high-quality knives trusted by culinary professionals. They offer a wide range of knives, from classic German-style blades to modern designs, allowing chefs to find the perfect fit for their needs.
Global Chef Knives
Global knives stand out with their distinctive all-metal design and high-quality materials. Kitchens Radar recognizes their unique aesthetic and the premium materials used in their construction. This seamless construction makes them incredibly hygienic and easy to maintain. Global knives are a popular choice for chefs who appreciate a modern, minimalist approach.
Shun Chef Knives
Shun knives are celebrated for their exquisite Japanese craftsmanship and exceptional sharpness. Kitchens Radar emphasizes sharpness as a key feature preferred by many professional chefs. These knives are meticulously crafted using high-performance steel and traditional techniques, resulting in a blade thatâs both beautiful and incredibly effective.
Mac Chef Knives
Mac knives are known for their exceptional sharpness and comfortable handling, making them a reliable option for chefs working long hours in busy kitchens, according to Kitchens Radar. Their lightweight design and ergonomic handles reduce hand fatigue, allowing for precise cutting and efficient prep work.
Victorinox Chef Knives
Victorinox offers a range of affordable yet high-quality knives suitable for both home and professional use. Kitchens Radar acknowledges their balance of quality and affordability. This makes them a popular choice in culinary schools and professional kitchens. If you're looking for a reliable, budget-friendly option, Victorinox is an excellent starting point.
Mercer Culinary Chef Knives
Mercer Culinary knives are a common sight in culinary schools and professional kitchens due to their balance of quality and affordability, as highlighted by Kitchens Radar. They offer a wide variety of knives designed to meet the demands of a professional kitchen without breaking the bank.
How to Choose the Right Chef Knife
Picking the perfect chef knife is a big decision. It's the workhorse of your kitchen, so you want to choose wisely. Here's what to consider:
Match Your Cooking Style
How often do you cook, and what do you usually make? A home cook prepping a few meals a week has different needs than a line cook working long shifts. If you're constantly chopping veggies, a lighter knife might be better. For tougher tasks like butchering, a heavier, more robust blade is essential. Think about what feels natural and comfortable for your everyday tasks.
Finding Your Perfect Chef Knife
Picking the perfect chef knife is a big decision. It's the workhorse of your kitchen, so you want to choose wisely. Here's what to consider:
Cooking Style and Knife Choice
How often do you cook, and what do you usually make? A home cook prepping a few meals a week has different needs than a line cook working long shifts. If you're constantly chopping veggies, a lighter knife might be better. For tougher tasks like butchering, a heavier, more robust blade is essential. Think about what feels natural and comfortable for your everyday tasks. This chef knife selection guide details how various features affect a knife's performance.
Chef Knife Budget Guide
Restaurant kitchens often rely on high-quality knives from top brands like WĂŒsthof, Zwilling J.A. Henckels, and Shun. These knives are an investment, but their durability and performance make them worthwhile for professional use. Explore budget-friendly equipment to get a feel for different styles if you're just starting. Restaurant equipment financing can also make higher-end purchases more manageable. This review of commercial kitchen knives offers insights into professional chef preferences.
Choosing the Right Blade Length
Chef knife blades typically range from 8 to 12 inches. An 8-inch knife offers great control for precise work, while a 10-inch knife is a versatile all-around choice. Longer blades, like 12 inches, are better for heavy-duty tasks but can be cumbersome. Consider your comfort level and the ingredients you work with most often. A longer blade might seem impressive, but if it's too heavy, it won't improve your efficiency. Learn more about blade length in this professional chef and kitchen knife buying guide.
How a Chef Knife Should Feel
Hold the knife. Does it feel balanced? Is the grip comfortable? A good chef knife should feel like an extension of your arm. Pay attention to the handle material and shape. Some handles are designed for specific grip styles, so find one that suits you. A comfortable grip is crucial for long hours in the kitchen and helps prevent fatigue. This commercial knives buying guide emphasizes the importance of comfort and grip for chefs.
Best Mid-Range Chef Knives
Mid-range chef knives offer a sweet spot, balancing quality and affordability. These knives are a popular choice for culinary students and serious home cooks. A good example is the Mercer Culinary Genesis, a common knife in culinary schools. The Genesis features a full tang extending into a comfortable Santoprene handle (a durable rubber and plastic composite). Mid-range knives often prioritize features like comfortable grips, durable construction, and improved blade steel, making them suitable for extended use and more demanding tasks. They represent a solid investment for those who cook regularly and want a reliable, long-lasting knife. Read reviews and compare features to find the best mid-range knife for your needs.
Top High-End Chef Knives
Professional chefs often invest in high-end knives for their superior performance, durability, and precision. Brands like WĂŒsthof, Zwilling J.A. Henckels, Shun, Messermeister, and Global are frequently found in Michelin-starred restaurant kitchens. These knives are crafted with premium materials and meticulous attention to detail. The higher cost reflects the exceptional craftsmanship, advanced blade technology, and long-lasting performance these knives deliver. While a significant investment, high-end knives can enhance the cooking experience, improve efficiency, and offer a level of control and precision that benefits professional chefs. Explore commercial kitchen knives to see what top brands offer.
Theres more, so please read the full article and see what you think!
Other than being sharp and pointy, your knives are an essential part of your kitchen!
https://therestaurantwarehouse.com/.....c819&_ss=r
By Sean Kearney (May 7 2025)
The Essential Chef Knife Guide
A chef knife is your culinary sidekick, the essential tool in every kitchen. It's the workhorse that slices, dices, and minces its way through countless recipes. But choosing the right one can feel overwhelming. This guide simplifies the process. We'll cover everything from blade shapes and handle designs to top brands and maintenance tips. Ready to find the perfect chef knife to elevate your cooking game? Let's get started.
Key Takeaways
Invest in a quality chef's knife: It's a kitchen workhorse, so consider blade material, handle design, and weight to find the perfect fit for your cooking style. Whether you're a professional or home cook, the right knife makes all the difference.
Balance cost and performance: Excellent chef knives are available at every price point. Assess your needs and budget, and remember that proper care (storage, sharpening, and cleaning) is essential for any knife's longevity.
Expand your knife collection: A chef's knife is versatile, but other tools like Santoku and utility knives offer specialized benefits. Explore different options and build a collection that enhances your culinary skills and efficiency.
What is a Chef Knife?
Anatomy of a Chef Knife
A chefâs knife is your workhorse in the restaurant kitchen. It's the versatile, all-purpose tool youâll reach for constantly, whether you're mincing herbs, dicing vegetables, or slicing meat. Understanding its key components and design will help you choose the right knife and improve your cooking.
Key Parts of a Chef Knife
The chefâs knife is characterized by its long, gently curving blade, typically measuring between 8 and 12 inches. This length provides ample knuckle clearance for efficient chopping on a cutting board. The bladeâs curve allows for a rocking motion, essential for quick mincing and consistent cuts.
Several key parts make up the chef knifeâs blade: the point, for precise piercing; the tip, ideal for delicate work and trimming; the heel, designed for tougher tasks requiring more force; and the spine, useful for scraping ingredients or crushing garlic. Each part plays a specific role, contributing to the knifeâs versatility. Learn more about using each part of the blade.
Beyond the blade, the handle is crucial for comfort and control. Look for a handle that fits securely in your hand and provides a balanced grip. The bolster, where the blade meets the handle, adds weight and further enhances balance, while also protecting your fingers. A well-designed chef knife should feel like an extension of your arm, allowing for precise and effortless cutting. Consider these factors when choosing professional knives. The right size and weight depend on your individual preference. Explore different blade lengths to find what suits you best.
A chefâs knife is an investment. Understanding key features helps you choose the right blade for your needs. Whether youâre outfitting a Michelin-starred restaurant or a small cafe, these factors impact performance, durability, and comfort.
Types of Chef Knives and Their Uses
Professional chefs use a variety of knives, each designed for specific tasks. Having the right knife for the job not only improves efficiency in the kitchen but also elevates the quality of your dishes. From the workhorse chef's knife to specialized tools for delicate tasks, understanding the different types of knives is essential for any aspiring or seasoned culinary professional.
Gyutou Knives
The gyutou, also known as a chef's knife, is the cornerstone of any kitchen. Its versatile design makes it suitable for a wide range of tasks, from chopping vegetables and slicing meat to mincing herbs. The long, gently curving blade, typically between 8 and 12 inches, allows for a rocking motion, essential for efficient and consistent cuts. This is the knife you'll reach for most often, making it a worthwhile investment for any chef.
Santoku Knives
Santoku knives are a popular choice for both home cooks and professionals. Originating in Japan, the Santoku, meaning "three virtues" or "three uses," excels at slicing, dicing, and mincing. Its shorter blade, typically between 5 and 7 inches, offers excellent control and maneuverability, making it ideal for more intricate tasks. The Santoku's versatility makes it a valuable addition to any knife collection.
Paring Knives
For tasks requiring precision and control, the paring knife is indispensable. Its small size, typically between 3 and 4 inches, makes it perfect for peeling fruits and vegetables, trimming fat, or creating intricate garnishes. While a chef's knife handles the heavy lifting, the paring knife is essential for the finer details that elevate a dish. Learn more about essential restaurant utensils.
Bread Knives
A good bread knife is essential for achieving clean, even slices of bread without crushing the delicate interior. Its serrated blade effortlessly cuts through crusty loaves, pastries, and even some fruits and vegetables with tough skins. A quality bread knife is a must-have for any kitchen that values perfectly sliced bread.
Cleaver Knives
The cleaver is the powerhouse of the knife world. Its thick, heavy blade is designed for chopping through bone, cartilage, and dense vegetables. While not an everyday knife for most cooks, the cleaver is an invaluable tool for butchers and chefs who regularly work with whole cuts of meat. Its heft and power make it a specialized but essential piece of equipment.
Boning Knives
Boning knives are designed for a specific purpose: removing meat from bones. Their thin, flexible blades allow for precise maneuvering around bones and joints, minimizing waste and maximizing yield. Whether you're preparing poultry, fish, or red meat, a boning knife is a valuable tool for any chef who works with whole cuts. For more information on different types of knives and their uses, check out this commercial knives buying guide.
Best Chef Knife Blade Materials
Blade material is crucial. High-carbon stainless steel offers excellent hardness, durability, and corrosion resistance. Look for knives forged from a single piece of steel for better balance and strength. Top brands like WĂŒsthof and Zwilling J.A. Henckels, known for equipping professional kitchens, prioritize these qualities. A quality blade holds its edge longer, requiring less frequent sharpening. Commercial kitchen knives often feature these high-quality materials.
Steel Types and Properties
Understanding the different types of steel used in chef knives is essential for choosing a blade that suits your needs. Each steel type offers a unique balance of properties, impacting its performance, durability, and maintenance. Let's break down the key differences between carbon steel, stainless steel, and high-carbon stainless steel.
Carbon Steel
Professional cooks often favor carbon steel knives for their exceptional sharpness and ease of sharpening. A well-maintained carbon steel blade can achieve an incredibly fine edge, ideal for precise cuts. However, this sharpness requires diligent care, including regular wiping during use and thorough drying after washing to prevent rust and corrosion. If you're willing to put in the extra effort, carbon steel's superior sharpness can elevate your culinary experience.
Stainless Steel
Stainless steel knives are a practical choice for busy home and professional cooks. Their resistance to rust and corrosion simplifies maintenance. While stainless steel may not reach the extreme sharpness of carbon steel, it offers excellent performance for everyday kitchen tasks, making it a versatile option for various users.
High-Carbon Stainless Steel
High-carbon stainless steel combines the best of both worlds. It offers excellent hardness and durability for a sharp, long-lasting edge, while also providing good corrosion resistance. This makes it a versatile choice for all cooks. Look for knives forged from a single piece of steel for enhanced balance and strength.
Must-Have Chef Knife Features
A chefâs knife is an investment. Understanding key features helps you choose the right blade for your needs. Whether youâre outfitting a Michelin-starred restaurant or a small cafe, these factors impact performance, durability, and comfort.
Blade Material and Construction
Blade material is crucial. High-carbon stainless steel offers excellent hardness, durability, and corrosion resistance. Look for knives forged from a single piece of steel for better balance and strength. Top brands like WĂŒsthof and Zwilling J.A. Henckels, known for equipping professional kitchens, prioritize these qualities. A quality blade holds its edge longer, requiring less frequent sharpening. Commercial kitchen knives often feature these high-quality materials.
Comfortable Chef Knife Handles
Comfort is key, especially during long prep sessions. A well-designed chef knife should feel like an extension of your hand. The handle material matters: wood offers a classic feel, while synthetic materials provide durability and grip. Pay attention to the shape and size of the handle to ensure a secure and comfortable hold that minimizes fatigue. Look for a handle that allows for various grips and precise control, essential for different cutting techniques. Wasserstrom offers insights into professional knife selection.
Weight and Balance of a Chef Knife
The right weight and balance depend on personal preference and cutting style. A heavier knife can power through tough ingredients, while a lighter knife offers greater agility for delicate work. The balance pointâwhere the blade and handle meetâaffects how the knife feels in your hand. A well-balanced knife allows for efficient movement and reduces strain. Consider what feels most comfortable and gives you the control you need. QSP Knife provides a guide on knife balance and selection.
Knife Styles: Japanese vs. Western
Choosing the right chef knife often comes down to a fundamental decision: Japanese or Western style? Both offer distinct advantages, catering to different cooking styles and preferences. Understanding these differences is key to finding the perfect blade for your culinary needs.
Japanese Knives
Japanese chef knives, like the versatile Gyuto, are revered for their exceptional sharpness and lightweight design. This makes them ideal for precise, delicate cuts, essential in many Japanese culinary traditions. Often featuring a single bevel, these knives excel at slicing through fish, vegetables, and boneless proteins with minimal effort. The legacy of Japanese knifemaking is deeply rooted in the art of swordsmithing, resulting in blades crafted with meticulous attention to detail. Learn more about the history and cultural significance of Japanese knives.
Western Knives
Western-style chef knives prioritize versatility and durability. Their broader, curved blades facilitate a rocking motion, perfect for mincing, chopping, and tackling tougher tasks like butchering poultry. Generally heavier and more robust than Japanese knives, they are designed to be workhorses in the kitchen, capable of handling various ingredients and cutting techniques. While they may not achieve the extreme sharpness of a Japanese blade, their sturdy construction makes them a reliable choice for everyday cooking. Serious Eats offers a helpful comparison of Western and Japanese knives.
The choice between these styles often depends on your cooking style and preferred ingredients. Consider the balance of sharpness, durability, and comfort that best suits your needs. Blade material also plays a role. Japanese knives often use harder steels for a sharper edge, while Western knives typically use softer steels for increased durability. This article further explores the pros and cons of each style.
Chef Knife Edge Types
A sharp edge is essential for any chef knife. The type of edgeâstraight, serrated, or grantonâaffects its performance for different tasks. A straight edge is versatile for most cutting jobs, while a serrated edge excels at slicing bread and tomatoes. Granton edges, with their scalloped design, prevent food from sticking. The angle of the edge, known as the bevel, also impacts sharpness and durability. Consider your typical cutting tasks and choose an edge type and geometry that suits your needs. Posist discusses the importance of a sharp edge in restaurant kitchens.
Henckels Chef Knives
Henckels is another reputable brand frequently found in Michelin-starred restaurants. Kitchens Radar notes Henckels is known for producing high-quality knives trusted by culinary professionals. They offer a wide range of knives, from classic German-style blades to modern designs, allowing chefs to find the perfect fit for their needs.
Global Chef Knives
Global knives stand out with their distinctive all-metal design and high-quality materials. Kitchens Radar recognizes their unique aesthetic and the premium materials used in their construction. This seamless construction makes them incredibly hygienic and easy to maintain. Global knives are a popular choice for chefs who appreciate a modern, minimalist approach.
Shun Chef Knives
Shun knives are celebrated for their exquisite Japanese craftsmanship and exceptional sharpness. Kitchens Radar emphasizes sharpness as a key feature preferred by many professional chefs. These knives are meticulously crafted using high-performance steel and traditional techniques, resulting in a blade thatâs both beautiful and incredibly effective.
Mac Chef Knives
Mac knives are known for their exceptional sharpness and comfortable handling, making them a reliable option for chefs working long hours in busy kitchens, according to Kitchens Radar. Their lightweight design and ergonomic handles reduce hand fatigue, allowing for precise cutting and efficient prep work.
Victorinox Chef Knives
Victorinox offers a range of affordable yet high-quality knives suitable for both home and professional use. Kitchens Radar acknowledges their balance of quality and affordability. This makes them a popular choice in culinary schools and professional kitchens. If you're looking for a reliable, budget-friendly option, Victorinox is an excellent starting point.
Mercer Culinary Chef Knives
Mercer Culinary knives are a common sight in culinary schools and professional kitchens due to their balance of quality and affordability, as highlighted by Kitchens Radar. They offer a wide variety of knives designed to meet the demands of a professional kitchen without breaking the bank.
How to Choose the Right Chef Knife
Picking the perfect chef knife is a big decision. It's the workhorse of your kitchen, so you want to choose wisely. Here's what to consider:
Match Your Cooking Style
How often do you cook, and what do you usually make? A home cook prepping a few meals a week has different needs than a line cook working long shifts. If you're constantly chopping veggies, a lighter knife might be better. For tougher tasks like butchering, a heavier, more robust blade is essential. Think about what feels natural and comfortable for your everyday tasks.
Finding Your Perfect Chef Knife
Picking the perfect chef knife is a big decision. It's the workhorse of your kitchen, so you want to choose wisely. Here's what to consider:
Cooking Style and Knife Choice
How often do you cook, and what do you usually make? A home cook prepping a few meals a week has different needs than a line cook working long shifts. If you're constantly chopping veggies, a lighter knife might be better. For tougher tasks like butchering, a heavier, more robust blade is essential. Think about what feels natural and comfortable for your everyday tasks. This chef knife selection guide details how various features affect a knife's performance.
Chef Knife Budget Guide
Restaurant kitchens often rely on high-quality knives from top brands like WĂŒsthof, Zwilling J.A. Henckels, and Shun. These knives are an investment, but their durability and performance make them worthwhile for professional use. Explore budget-friendly equipment to get a feel for different styles if you're just starting. Restaurant equipment financing can also make higher-end purchases more manageable. This review of commercial kitchen knives offers insights into professional chef preferences.
Choosing the Right Blade Length
Chef knife blades typically range from 8 to 12 inches. An 8-inch knife offers great control for precise work, while a 10-inch knife is a versatile all-around choice. Longer blades, like 12 inches, are better for heavy-duty tasks but can be cumbersome. Consider your comfort level and the ingredients you work with most often. A longer blade might seem impressive, but if it's too heavy, it won't improve your efficiency. Learn more about blade length in this professional chef and kitchen knife buying guide.
How a Chef Knife Should Feel
Hold the knife. Does it feel balanced? Is the grip comfortable? A good chef knife should feel like an extension of your arm. Pay attention to the handle material and shape. Some handles are designed for specific grip styles, so find one that suits you. A comfortable grip is crucial for long hours in the kitchen and helps prevent fatigue. This commercial knives buying guide emphasizes the importance of comfort and grip for chefs.
Best Mid-Range Chef Knives
Mid-range chef knives offer a sweet spot, balancing quality and affordability. These knives are a popular choice for culinary students and serious home cooks. A good example is the Mercer Culinary Genesis, a common knife in culinary schools. The Genesis features a full tang extending into a comfortable Santoprene handle (a durable rubber and plastic composite). Mid-range knives often prioritize features like comfortable grips, durable construction, and improved blade steel, making them suitable for extended use and more demanding tasks. They represent a solid investment for those who cook regularly and want a reliable, long-lasting knife. Read reviews and compare features to find the best mid-range knife for your needs.
Top High-End Chef Knives
Professional chefs often invest in high-end knives for their superior performance, durability, and precision. Brands like WĂŒsthof, Zwilling J.A. Henckels, Shun, Messermeister, and Global are frequently found in Michelin-starred restaurant kitchens. These knives are crafted with premium materials and meticulous attention to detail. The higher cost reflects the exceptional craftsmanship, advanced blade technology, and long-lasting performance these knives deliver. While a significant investment, high-end knives can enhance the cooking experience, improve efficiency, and offer a level of control and precision that benefits professional chefs. Explore commercial kitchen knives to see what top brands offer.
Theres more, so please read the full article and see what you think!
We lower our chef hats
Posted 3 months agoFrom Chris: It is with regret that I post this on FACCC2...
https://www.cnn.com/2025/06/17/ente.....ork-chef-death
Anne Burrell, a chef and television personality whose joyful demeanor made her a beloved fixture on the Food Network, has died, according to the network. She was 55.
Burrell died Tuesday morning at her home in New York, the network said.
Burrellâs family said in a statement provided by the Food Network that her âlight radiated far beyond those she knew, touching millions across the world.â
âThough she is no longer with us, her warmth, spirit, and boundless love remain eternal,â their statement added.
A Food Network spokesperson added: âAnne was a remarkable person and culinary talent â teaching, competing and always sharing the importance of food in her life and the joy that a delicious meal can bring. Our thoughts are with Anneâs family, friends and fans during this time of tremendous loss.â
No cause of death was provided.
A spokesperson for the New York Police Department told CNN in a statement that officers responded to an address associated with Burrell around 7:50 a.m. ET on Tuesday morning.
âWhen officers arrived, they observed a 55-year-old female unconscious and unresponsive. EMS responded and pronounced the female deceased at the scene,â the statement read.
The investigation is ongoing.
Beginnings
Burrell was a legendary chef but was best known as one of the Food Networkâs most popular stars, having appeared in several of the networkâs series including âWorst Cooks in America,â âIron Chef America,â âChef Wanted with Anne Burellâ and âThe Best Thing I Ever Ate,â among many others.
Inspired by Julia Child and her own motherâs cooking talents, the New York native became enmeshed in the culinary scene when she enrolled in the Culinary Institute of America after graduating college with an English and Communications degree from Canisius College in Buffalo, according to a biography.
She went on to attend the Italian Culinary Institute for Foreigners following her grauation in 1996, where she served an apprenticeship at La Bottega del â30, a Michelin-starred restaurant in Umbria, Italy, according to the bio provided by the Food Network.
Upon her return to New York, Burrell rose the ranks in prestigious kitchens around the city before appearing in her first TV gig as a sous chef on Food Networkâs âIron Chef Americaâ in 2005. Burrell appeared on the cooking challenge series for 10 season until 2013.
Burrell hosted her own series on the Food Network âSecrets of a Restaurant Chefâ between 2008 and 2012, where she revealed accessible professional techniques that viewers could apply at home. The series was nominated for two Emmy awards in 2011 and ran for nine seasons.
Between 2010 and 2024, Burrell starred on âWorst Cooks in America,â serving as the host of the series that featured some of the so-called worst cooks across the country competing to cook for famed culinary critics and win a cash prize.
Following the success of âSecretsâ and âIron Chef America,â Burrell became a staple on the Food Network. She hosted her namesake series âChef Wanted with Anne Burrellâ between 2012 and 2013 and made several appearances on âChoppedâ as a judge between 2011 and 2016.
Her work with Flay continued when she appeared as a captain on âBBQ Brawl: Flay V. Symonâ in 2022-2023 and âChopped: Beat Bobby Flayâ between 2014 and 2023.
âI like to put happy and joy into my foodâ
Whether she was appearing on screen as a host, judge or competitor, Burrellâs passion shined through, especially when a situation called on her to rely on her experience as a culinary instructor.
âI truly in my heart feel that your food knows how youâre feeling when you cook it and it reacts accordingly. I like to put happy and joy into my food, and itâs not so serious,â she told Tasting Table in April. âI teach the worst cooks in the world. I mean, you got to know how to do that.â
After all, she added, âItâs just dinner.â
Outside of the Food Network, Burrell appeared on many daytime TV programs to share her joy of food during cooking segments on shows including âToday,â âThe Drew Barrymore Show,â âThe Talkâ and âGood Morning America.â
Burrell posted to her social media as recently as four days ago, boasting about meeting internet personality Elizabeth Sweetheart, also known as the Green Lady of Carroll Gardens, while walking around Brooklyn. As she often did, Burrell ended the post with a hashtag that said âI love what I do.â
Later on Tuesday, fellow Food Network star Sandra Lee called Burrell âthe next generation of light in the culinary Food Network worldâ in a tribute on Instagram. âWe all adore you and will forever remember your quick wit, sassy drive, determined nature, and magical laughter.â
Robert Irvine, who co-hosted âAmericaâs Worst Chefsâ with Burrell among other titles, said he was âstunned and deeply saddened by the newsâ of her death.
âAnne wasnât just a fiery chefâshe was a radiant spirit who lit up every room she entered. From the very beginning on Worst Cooks in America, our friendly rivalry was fueled by mutual respect: Iâd risk bleaching my hair; sheâd risk losing hersâan epic wager that epitomized her unbeatable spirit,â he wrote. âIt was a wager I ultimately lost, but I couldnât imagine losing to a more fierce competitor.â
Andrew Zimmern wrote that he knew Burrell for over 20 years and called her a friend, saying he had just been with her several weeks ago, âcooking in Puerto Rico.â
âMy deepest love goes out to her family, friends and fans. At this time I think we need to focus on sharing our love and admiration for all the good things she represented and all the joy she brought to the lives of so many,â Zimmern wrote. âI hope that as time passes we will learn more about this senseless tragedy.â
Burrell is survived by her husband Stuart Claxton, who she married in 2021, his son Javier, her mother and her sister.
https://www.cnn.com/2025/06/17/ente.....ork-chef-death
Anne Burrell, a chef and television personality whose joyful demeanor made her a beloved fixture on the Food Network, has died, according to the network. She was 55.
Burrell died Tuesday morning at her home in New York, the network said.
Burrellâs family said in a statement provided by the Food Network that her âlight radiated far beyond those she knew, touching millions across the world.â
âThough she is no longer with us, her warmth, spirit, and boundless love remain eternal,â their statement added.
A Food Network spokesperson added: âAnne was a remarkable person and culinary talent â teaching, competing and always sharing the importance of food in her life and the joy that a delicious meal can bring. Our thoughts are with Anneâs family, friends and fans during this time of tremendous loss.â
No cause of death was provided.
A spokesperson for the New York Police Department told CNN in a statement that officers responded to an address associated with Burrell around 7:50 a.m. ET on Tuesday morning.
âWhen officers arrived, they observed a 55-year-old female unconscious and unresponsive. EMS responded and pronounced the female deceased at the scene,â the statement read.
The investigation is ongoing.
Beginnings
Burrell was a legendary chef but was best known as one of the Food Networkâs most popular stars, having appeared in several of the networkâs series including âWorst Cooks in America,â âIron Chef America,â âChef Wanted with Anne Burellâ and âThe Best Thing I Ever Ate,â among many others.
Inspired by Julia Child and her own motherâs cooking talents, the New York native became enmeshed in the culinary scene when she enrolled in the Culinary Institute of America after graduating college with an English and Communications degree from Canisius College in Buffalo, according to a biography.
She went on to attend the Italian Culinary Institute for Foreigners following her grauation in 1996, where she served an apprenticeship at La Bottega del â30, a Michelin-starred restaurant in Umbria, Italy, according to the bio provided by the Food Network.
Upon her return to New York, Burrell rose the ranks in prestigious kitchens around the city before appearing in her first TV gig as a sous chef on Food Networkâs âIron Chef Americaâ in 2005. Burrell appeared on the cooking challenge series for 10 season until 2013.
Burrell hosted her own series on the Food Network âSecrets of a Restaurant Chefâ between 2008 and 2012, where she revealed accessible professional techniques that viewers could apply at home. The series was nominated for two Emmy awards in 2011 and ran for nine seasons.
Between 2010 and 2024, Burrell starred on âWorst Cooks in America,â serving as the host of the series that featured some of the so-called worst cooks across the country competing to cook for famed culinary critics and win a cash prize.
Following the success of âSecretsâ and âIron Chef America,â Burrell became a staple on the Food Network. She hosted her namesake series âChef Wanted with Anne Burrellâ between 2012 and 2013 and made several appearances on âChoppedâ as a judge between 2011 and 2016.
Her work with Flay continued when she appeared as a captain on âBBQ Brawl: Flay V. Symonâ in 2022-2023 and âChopped: Beat Bobby Flayâ between 2014 and 2023.
âI like to put happy and joy into my foodâ
Whether she was appearing on screen as a host, judge or competitor, Burrellâs passion shined through, especially when a situation called on her to rely on her experience as a culinary instructor.
âI truly in my heart feel that your food knows how youâre feeling when you cook it and it reacts accordingly. I like to put happy and joy into my food, and itâs not so serious,â she told Tasting Table in April. âI teach the worst cooks in the world. I mean, you got to know how to do that.â
After all, she added, âItâs just dinner.â
Outside of the Food Network, Burrell appeared on many daytime TV programs to share her joy of food during cooking segments on shows including âToday,â âThe Drew Barrymore Show,â âThe Talkâ and âGood Morning America.â
Burrell posted to her social media as recently as four days ago, boasting about meeting internet personality Elizabeth Sweetheart, also known as the Green Lady of Carroll Gardens, while walking around Brooklyn. As she often did, Burrell ended the post with a hashtag that said âI love what I do.â
Later on Tuesday, fellow Food Network star Sandra Lee called Burrell âthe next generation of light in the culinary Food Network worldâ in a tribute on Instagram. âWe all adore you and will forever remember your quick wit, sassy drive, determined nature, and magical laughter.â
Robert Irvine, who co-hosted âAmericaâs Worst Chefsâ with Burrell among other titles, said he was âstunned and deeply saddened by the newsâ of her death.
âAnne wasnât just a fiery chefâshe was a radiant spirit who lit up every room she entered. From the very beginning on Worst Cooks in America, our friendly rivalry was fueled by mutual respect: Iâd risk bleaching my hair; sheâd risk losing hersâan epic wager that epitomized her unbeatable spirit,â he wrote. âIt was a wager I ultimately lost, but I couldnât imagine losing to a more fierce competitor.â
Andrew Zimmern wrote that he knew Burrell for over 20 years and called her a friend, saying he had just been with her several weeks ago, âcooking in Puerto Rico.â
âMy deepest love goes out to her family, friends and fans. At this time I think we need to focus on sharing our love and admiration for all the good things she represented and all the joy she brought to the lives of so many,â Zimmern wrote. âI hope that as time passes we will learn more about this senseless tragedy.â
Burrell is survived by her husband Stuart Claxton, who she married in 2021, his son Javier, her mother and her sister.
FACCC2 June / July Challenge: Summer Cookout
Posted 4 months agoFrom Chris, your horribly sunburnt pangolin with a gallon of mosquito spray applied all over body and possibly food :P
Since it is getting near those summer grilling months, time to clean out your grills and smokers and see what you can really do!
However, this also applies those that want to do "no cook" recipes: salads, icebox pies/desserts, Juneteenth recipes and etc. !
Let's see what everyone brings to the picnic!
This challenge does *NOT* apply to what you have already cooked, it wont count! Sorry not sorry :B
Since it is getting near those summer grilling months, time to clean out your grills and smokers and see what you can really do!
However, this also applies those that want to do "no cook" recipes: salads, icebox pies/desserts, Juneteenth recipes and etc. !
Let's see what everyone brings to the picnic!
This challenge does *NOT* apply to what you have already cooked, it wont count! Sorry not sorry :B
New Challenge: March Money Madness
Posted 7 months agoFrom Chris, who has his bets set on the UConn LADY Huskies, thank you :B
Thanks to
and to 
for the idea, needed to break out from humdrum from this February winter crap!
...Once again, no thanks to tax season and prices skyrocketing all over the place, yeah, our budgets are really taking a hit right now.
SO maybe its time to do a bit of fridge / food cabinet cleaning, and make a meal out of what we have at home!
THIS MUST BE SOMETHING NEW, WITH AN ACTUAL RECIPE, AND WITH WHAT YOU CAN ACTUALLY MAKE FROM WHAT YOU HAVE AT HOME.
Please DO NOT send me old links or any other BS, pangy ain't gonna take it, no, he ain't gonna take it, he ain't gonna take it anymore. :p
If its also Easter related, I'll give 'extra points' for that!
Lets see what we got folks!
Thanks to
and to 
for the idea, needed to break out from humdrum from this February winter crap!...Once again, no thanks to tax season and prices skyrocketing all over the place, yeah, our budgets are really taking a hit right now.
SO maybe its time to do a bit of fridge / food cabinet cleaning, and make a meal out of what we have at home!
THIS MUST BE SOMETHING NEW, WITH AN ACTUAL RECIPE, AND WITH WHAT YOU CAN ACTUALLY MAKE FROM WHAT YOU HAVE AT HOME.
Please DO NOT send me old links or any other BS, pangy ain't gonna take it, no, he ain't gonna take it, he ain't gonna take it anymore. :p
If its also Easter related, I'll give 'extra points' for that!
Lets see what we got folks!
New Journal Because New Journal
Posted 7 months agoFrom Chris, Im still here and all work and no play makes Jack a dull boy....
All work and no play makes Jack a dull boy....
All work and no play makes Jack a dull boy....
All work and no play makes Jack a dull boy....
*coughs* ...Lloyd, I'd sell my soul for a drink :p
ANY ways...I suppose I should get things going and say that as an update, still trying to get a new website going. Not making any headway. Yeah.
But, other than that, I would like to thank those that are still cooking along and contributing to our group!
Somewhere along the line we need to get a new challenge going, so there's that - also by May 9th our group will be 9 years old, so maybe a "nine" challenge? Not sure how that would work :B
Other than that, feel free to chime in and tell me how you are doing so far!
All work and no play makes Jack a dull boy....
All work and no play makes Jack a dull boy....
All work and no play makes Jack a dull boy....
*coughs* ...Lloyd, I'd sell my soul for a drink :p
ANY ways...I suppose I should get things going and say that as an update, still trying to get a new website going. Not making any headway. Yeah.
But, other than that, I would like to thank those that are still cooking along and contributing to our group!
Somewhere along the line we need to get a new challenge going, so there's that - also by May 9th our group will be 9 years old, so maybe a "nine" challenge? Not sure how that would work :B
Other than that, feel free to chime in and tell me how you are doing so far!
Merry Xmas And Etc
Posted 9 months agoFrom Chris, your BACON flavored candy cane pangolin...
I wish you all the happiest of all of the holidays, and hope that 2025 won't be a dumpster fire going forward!
I wish you all the happiest of all of the holidays, and hope that 2025 won't be a dumpster fire going forward!
Happy Thanksgiving 2024...I Hope
Posted 10 months agoFrom Chris, your BACON wrapped turkey pangolin...
I'd like to dedicate this journal to Alice Brock...the same woman who also founded Alice's Restaurant, who passed recently.
https://www.cnn.com/2024/11/23/us/a.....ath/index.html
I hope that with this Thanksgiving that we can overcome ALL of our differences and difficulties - no matter what politics you subscribe to, or religion you worship, or even with your own recipes that you know that you can always take to the next level.
I hope that with this next bird flu that is out there and gaining traction, that certain people will consider that being vaccinated is more preferable than not.
I hope that we all use the magical gift that we call "common sense" and "decency" and treat ALL people - no matter what race, gender or etc. - as how we would want to be treated.
And I hope that again, I honestly cannot say this enough: that we ALL need to remember that there are those less fortunate out there that may not have the opportunity to indulge in Thanksgiving - or afford food for their families at all - and that we should do what we can to help them.
www.feedingamerica.org
www.svdpid.org
www.nokidhungry.org
www.wck.org
Happy Thanksgiving folks :3
I'd like to dedicate this journal to Alice Brock...the same woman who also founded Alice's Restaurant, who passed recently.
https://www.cnn.com/2024/11/23/us/a.....ath/index.html
I hope that with this Thanksgiving that we can overcome ALL of our differences and difficulties - no matter what politics you subscribe to, or religion you worship, or even with your own recipes that you know that you can always take to the next level.
I hope that with this next bird flu that is out there and gaining traction, that certain people will consider that being vaccinated is more preferable than not.
I hope that we all use the magical gift that we call "common sense" and "decency" and treat ALL people - no matter what race, gender or etc. - as how we would want to be treated.
And I hope that again, I honestly cannot say this enough: that we ALL need to remember that there are those less fortunate out there that may not have the opportunity to indulge in Thanksgiving - or afford food for their families at all - and that we should do what we can to help them.
www.feedingamerica.org
www.svdpid.org
www.nokidhungry.org
www.wck.org
Happy Thanksgiving folks :3
- Whew -
Posted 11 months agoFrom Chris, your over baconed pangolin:
Still trying to figure out how to assemble the website I made, so if there are any willing volunteers out there it would be appreciated!
That out of the way, I have upgraded on my end with a much larger (and somewhat faster) laptop, just need to wait a day to be paid again and I can look into getting the Affinity (no relation to this website) photo editing program!
Speaking of the website, um...with a lot of recipes that were taken from other sources (foodgawker, allrecipes, etc etc etc) I'm wondering that if we credit the original author of the recipe, will that be enough to avoid any copyright issues? Any advice there is welcomed!
Other than that, hope things are cooking well with all of you!
Still trying to figure out how to assemble the website I made, so if there are any willing volunteers out there it would be appreciated!
That out of the way, I have upgraded on my end with a much larger (and somewhat faster) laptop, just need to wait a day to be paid again and I can look into getting the Affinity (no relation to this website) photo editing program!
Speaking of the website, um...with a lot of recipes that were taken from other sources (foodgawker, allrecipes, etc etc etc) I'm wondering that if we credit the original author of the recipe, will that be enough to avoid any copyright issues? Any advice there is welcomed!
Other than that, hope things are cooking well with all of you!
OK Gentlefurs and Ladies
Posted a year agoFrom Chris, your overloaded with cooking recipes pangolin:
First, I want to say again that I am not, and I repeat, not moving this food page from FA.
HOWEVER
I -do- think that it is a good idea to create another website (as a "backup" if you will) that will have all the same recipes and submissions from the original cooking group and the FACCC2 group as well. More than that, we can certainly plug your artistic works/upcoming ychs/raffles etc. if you are an artist as well as a chef; Vhrgr has also mentioned:
"With a web site of our own, could gradually add in other options like "Pinterest" links, or youtube vids on how to create things, (or Tictok, etc.). Or email lists for events and challenges. Lots of possibilities. Would be challenging to copy all the data over, and would want to keep things synced up and not abandon FA - - there's too many furs here that enjoy the cooking links."
So, I do want to hear from other furs in regards to this idea, as well as what should we name this new webpage (serious replies please, as this will be a labor of love that yours truly will be doing.)
How about it folks?
First, I want to say again that I am not, and I repeat, not moving this food page from FA.
HOWEVER
I -do- think that it is a good idea to create another website (as a "backup" if you will) that will have all the same recipes and submissions from the original cooking group and the FACCC2 group as well. More than that, we can certainly plug your artistic works/upcoming ychs/raffles etc. if you are an artist as well as a chef; Vhrgr has also mentioned:
"With a web site of our own, could gradually add in other options like "Pinterest" links, or youtube vids on how to create things, (or Tictok, etc.). Or email lists for events and challenges. Lots of possibilities. Would be challenging to copy all the data over, and would want to keep things synced up and not abandon FA - - there's too many furs here that enjoy the cooking links."
So, I do want to hear from other furs in regards to this idea, as well as what should we name this new webpage (serious replies please, as this will be a labor of love that yours truly will be doing.)
How about it folks?
For What Its Worth...Rest In Peace
Posted a year agoFrom Chris:
Yes, I have heard the news that Dragoneer has passed....and this news is a huge punch in the gut to be honest.
He was responsible (albeit unintentionally) for giving our group many of the watchers and support that it has now, so...yeah, we owe him a great debt that we can really never repay.
And while Neer did get a lot of flak/criticism for all of the flaws on FA, he still hung on and kept FA going. Hell, he BOUGHT BACK the site from IMVU back in the day - which, I'm sure, was a decent sized expense! (And at his OWN expense, mind you :3)
For what its worth...rest in peace, Dragoneer.
Yes, I have heard the news that Dragoneer has passed....and this news is a huge punch in the gut to be honest.
He was responsible (albeit unintentionally) for giving our group many of the watchers and support that it has now, so...yeah, we owe him a great debt that we can really never repay.
And while Neer did get a lot of flak/criticism for all of the flaws on FA, he still hung on and kept FA going. Hell, he BOUGHT BACK the site from IMVU back in the day - which, I'm sure, was a decent sized expense! (And at his OWN expense, mind you :3)
For what its worth...rest in peace, Dragoneer.
FACCC2 Challenge: Cool It!
Posted a year agoFrom Chris, drinking a tomato Michelada with BACON -
I'd like to thank
for the suggestion challenge, as it IS a very hot summer and not all of us can 'keep our cool' when it comes to cooking!
SO: Whether its drinks, salads, or anything for the summer that will keep you cool and refreshed, please feel free to submit your dishes (preferably with the recipe included) here!
UPDATE: Extra points goes to anything that does not require cooking at all!
Allez Cuisine!!!
I'd like to thank
for the suggestion challenge, as it IS a very hot summer and not all of us can 'keep our cool' when it comes to cooking!SO: Whether its drinks, salads, or anything for the summer that will keep you cool and refreshed, please feel free to submit your dishes (preferably with the recipe included) here!
UPDATE: Extra points goes to anything that does not require cooking at all!
Allez Cuisine!!!
So Many Recipes, So Little Time XD
Posted a year agoFrom Chris, your Turbo Lover with BACON :P
I'd like to thank all of our chefs/cooks/furs that have contributed / are still contributing to our group - so I appreciate your patience, as I get through a whole slew of recipes that have piled up on the doorstep as it were!
Also, while I am busy with keeping the group going....yes, I know about trying to set up a ~FACCC2 cookbook, but I doubt it will be feasible to do so at this time. For that, I give my sincerest apologies.
And - well, if anyone can think of another challenge (OTHER THAN "video game", thats been done to death XD) please feel free to give out your suggestions!
Allon~sy!
I'd like to thank all of our chefs/cooks/furs that have contributed / are still contributing to our group - so I appreciate your patience, as I get through a whole slew of recipes that have piled up on the doorstep as it were!
Also, while I am busy with keeping the group going....yes, I know about trying to set up a ~FACCC2 cookbook, but I doubt it will be feasible to do so at this time. For that, I give my sincerest apologies.
And - well, if anyone can think of another challenge (OTHER THAN "video game", thats been done to death XD) please feel free to give out your suggestions!
Allon~sy!
~ Food Plating And You ~
Posted a year agoFrom Chris, your BACON powered pangolin:
Since our group is dedicated to learning, I thought I would put out this resource in regards to food plating and presentation:
https://www.webstaurantstore.com/ar.....sentation.html
Please note I am not insisting on better presentation (though on my end, Im still trying to 'up my game' as it were) but it is something to look into and review!
Also: https://www.finedininglovers.com/ar.....ing-techniques
https://www.touchbistro.com/blog/fo.....r-restaurants/
And: https://www.boredart.com/2018/12/ex.....ion-ideas.html
Since our group is dedicated to learning, I thought I would put out this resource in regards to food plating and presentation:
https://www.webstaurantstore.com/ar.....sentation.html
Please note I am not insisting on better presentation (though on my end, Im still trying to 'up my game' as it were) but it is something to look into and review!
Also: https://www.finedininglovers.com/ar.....ing-techniques
https://www.touchbistro.com/blog/fo.....r-restaurants/
And: https://www.boredart.com/2018/12/ex.....ion-ideas.html
FACCC2 Challenge: Late Easter And Spring Favorites!
Posted a year agoFrom Chris, your deviled egg with BACON pangolin....
Last challenge wasn't all that great I guess, but I'm a stubborn pang so let's see what you think of this instead!
If any of you have any leftover Easter dishes that you like, or anything that you like to bring to an Easter brunch, Eid, or just a general Spring Festival get together, let's see your favorite dish (along with the recipe of course)!
Hopefully I'll get a chance to redo my Easter cake as well, I think there's a LOT that can be improved with it XD
Last challenge wasn't all that great I guess, but I'm a stubborn pang so let's see what you think of this instead!
If any of you have any leftover Easter dishes that you like, or anything that you like to bring to an Easter brunch, Eid, or just a general Spring Festival get together, let's see your favorite dish (along with the recipe of course)!
Hopefully I'll get a chance to redo my Easter cake as well, I think there's a LOT that can be improved with it XD
FACCC2 Challenge: Spring Cleaning!
Posted a year agoFrom Chris, your swimming in BACON carbonara mod:
Lately, I've been watching the Jamie Oliver channel on Pluto and while I know that Jamie is more than a bit "preachy", he DOES have a lot of brilliant recipes - with either 5 ingredients or done in 30 minutes.
He also does a show called "Save With Jamie" which shows how you can save a few dollars and make your meals go the extra mile with what you might already have in your freezer/cupboard/etc.
So that is MY challenge to you folks - if you have any leftovers from your last meal, what can you do to make them into something different to go that extra mile?
....No need to tell me your ideas on this journal but SHOW me what you can do please!
Lately, I've been watching the Jamie Oliver channel on Pluto and while I know that Jamie is more than a bit "preachy", he DOES have a lot of brilliant recipes - with either 5 ingredients or done in 30 minutes.
He also does a show called "Save With Jamie" which shows how you can save a few dollars and make your meals go the extra mile with what you might already have in your freezer/cupboard/etc.
So that is MY challenge to you folks - if you have any leftovers from your last meal, what can you do to make them into something different to go that extra mile?
....No need to tell me your ideas on this journal but SHOW me what you can do please!
In Memoriam II
Posted a year agoIt is with regret that I post this here...
https://www.msn.com/en-us/money/oth.....94/ar-BB1i6bFJ
Bob Moore, of Bob's Red Mill, has passed at 94 years old.
A Northwest visionary has passed away. Bob Moore, founder of Bobâs Red Mill, passed away at home on Saturday, February 10, at the age of 94.
He is survived by his three sons, Ken, Bob, Jr., and David; daughters-in-law Dora, Barbara, Ashleigh and Terry; nine grandchildren and six great grandchildren.
âBobâs legacy will live on forever in all of us who had the opportunity to work with him and is infused into the Bobâs Red Mill brand,â said Bobâs Red Mill CEO Trey Winthrop. âHe did everything in his power to leave us on a strong path forward. All of us feel responsible and motivated to preserve his old-world approach to unprocessed foods; his commitment to pure, high-quality ingredients; and his generosity to employee owners and educational organizations focused on nutritional health.â
Bobâs Red Mill was created in 1978. Initially serving the Portland market, but quickly grew to be a natural foods powerhouse. The company has expanded across the globe, offering over 200 products in more than 70 countries.
âMoore will be remembered for his larger-than-life personality, his leadership, and passion for whole grains,â the company said in a statement.
The company says there will be a public celebration of life at the Bobâs Red Mill Whole Grain Store in Milwaukie, Oregon. Details will be announced in the near future on the Bob's Red Mill website.
There is NO OTHER company that I know, or recommend more, than Bob's Red Mill when it comes to unique / ancient grains, and gluten free flours. (His improved "1 to 1" flour is above and beyond any other flour that I have personally baked with.)
https://www.msn.com/en-us/money/oth.....94/ar-BB1i6bFJ
Bob Moore, of Bob's Red Mill, has passed at 94 years old.
A Northwest visionary has passed away. Bob Moore, founder of Bobâs Red Mill, passed away at home on Saturday, February 10, at the age of 94.
He is survived by his three sons, Ken, Bob, Jr., and David; daughters-in-law Dora, Barbara, Ashleigh and Terry; nine grandchildren and six great grandchildren.
âBobâs legacy will live on forever in all of us who had the opportunity to work with him and is infused into the Bobâs Red Mill brand,â said Bobâs Red Mill CEO Trey Winthrop. âHe did everything in his power to leave us on a strong path forward. All of us feel responsible and motivated to preserve his old-world approach to unprocessed foods; his commitment to pure, high-quality ingredients; and his generosity to employee owners and educational organizations focused on nutritional health.â
Bobâs Red Mill was created in 1978. Initially serving the Portland market, but quickly grew to be a natural foods powerhouse. The company has expanded across the globe, offering over 200 products in more than 70 countries.
âMoore will be remembered for his larger-than-life personality, his leadership, and passion for whole grains,â the company said in a statement.
The company says there will be a public celebration of life at the Bobâs Red Mill Whole Grain Store in Milwaukie, Oregon. Details will be announced in the near future on the Bob's Red Mill website.
There is NO OTHER company that I know, or recommend more, than Bob's Red Mill when it comes to unique / ancient grains, and gluten free flours. (His improved "1 to 1" flour is above and beyond any other flour that I have personally baked with.)
FACCC2 Challenge: READY PLAYER ONE
Posted a year ago...From Chris, your High Priest of Bacon-tology... :p
Well, lets move on from that last unpleasantness and start a (sort of) new challenge -
*inserts quarter and downs an ice cold Coke*
Yes, its food inspired by your favorite video game, role playing game, PC game, whatever comes to mind!
Please note that these need to be NEW submissions and -not- foods/recipes that you have already made!!!
Let's see who can get the FATALITY....er...Food-ality? Well, you know what I mean :p
Well, lets move on from that last unpleasantness and start a (sort of) new challenge -
The Video Game Food Challenge! *inserts quarter and downs an ice cold Coke*
Yes, its food inspired by your favorite video game, role playing game, PC game, whatever comes to mind!
Please note that these need to be NEW submissions and -not- foods/recipes that you have already made!!!
Let's see who can get the FATALITY....er...Food-ality? Well, you know what I mean :p
Food In Focus: Why Are We Here? (repost)
Posted a year ago~ grumbles ~
From Chris, your BELT (bacon, egg, lettuce and tomato) moderator:
I'm hoping that this doesn't become an annual tradition or something, because this is getting to be a bit annoying / redundant >_<
...Why are we here?
What's the point of all this hoax?
Is it the chicken and the egg time, or are we just yolks?
What is the meaning of life? (Besides 42)
Why are we posting here, instead of Instagram, Tumblr, Facebook, etc?
My diplomatic response is as follows, which I think needs to be restated from one of our old journals that you can still see here:
http://www.furaffinity.net/journal/3790392/
We are furries, posting for other furries, the love of what we do - which is cooking. And: Furries need to eat too, as pointed out in said journal.
Maybe our group isn't directly related to being furry. But isn't that a different (and certainly more controversial/theological) thing?
See also - https://www.furaffinity.net/journal...../#cid:28413507
Poetry technically isn't furry; music technically isn't furry; writing technically isn't furry.
*This* is why we are here, and will keep doing what we love doing.
Because anything less, isn't who we really are. This is what defines our group.
Cooking is how we show our love...and just so happens to be an art form.
To everyone !
As an update / reminder to those viewing our group:
PER THE FURAFFINITY AUP: https://www.furaffinity.net/aup
~ We have *never* posted actual nudity on FA
~ We have *ALWAYS* cited our sources / chefs with our posts (both with links and mentioning said fur)
~ We have *never* posted anything with minors
As for rule 2.8 which states:
2.8 Content Lacking Artistic Merit
Content lacking artistic merit is not permitted on FA, and includes such items as:
Photography focusing on body parts without creative content.
Placeholder content with empty documents or blank submissions.
Text-only imagery.
Content modified to be generally unviewable through use of filters, blurring, or censorship.
~ We have been positively supported by ALL of the mods - including Dragoneer as well - in being part of FA.
Finally: We will continue to do what we do on Fur Affinity, no matter what. Because we are here to share learning; because we are here to share cultures and experiences; because we ~enjoy~ doing what we do for ALL of you, watching our page or being part of our group.
Th-th-th-th-that's all, folks!
UPDATE: Fuck it, the next time I get another "this isnt Facebook" comment, I'm going to delete it, Im done with all of the freaking drama XD
SECOND UPDATE: For those that keep repeating this behavior/statement/trolling, WE WILL BLOCK YOUR STUPID ASS, BYE JAN!!!
From Chris, your BELT (bacon, egg, lettuce and tomato) moderator:
I'm hoping that this doesn't become an annual tradition or something, because this is getting to be a bit annoying / redundant >_<
...Why are we here?
What's the point of all this hoax?
Is it the chicken and the egg time, or are we just yolks?
What is the meaning of life? (Besides 42)
Why are we posting here, instead of Instagram, Tumblr, Facebook, etc?
My diplomatic response is as follows, which I think needs to be restated from one of our old journals that you can still see here:
http://www.furaffinity.net/journal/3790392/
We are furries, posting for other furries, the love of what we do - which is cooking. And: Furries need to eat too, as pointed out in said journal.
Maybe our group isn't directly related to being furry. But isn't that a different (and certainly more controversial/theological) thing?
See also - https://www.furaffinity.net/journal...../#cid:28413507
Poetry technically isn't furry; music technically isn't furry; writing technically isn't furry.
Yet they are still arts, all the same. And they represent a community making them, all the same.
For all of its drawbacks, FurAffinity still is, as far as I know, a furry website representing
ALL aspects of the furry community.*This* is why we are here, and will keep doing what we love doing.
Because anything less, isn't who we really are. This is what defines our group.
Cooking is how we show our love...and just so happens to be an art form.
To everyone !
As an update / reminder to those viewing our group:
PER THE FURAFFINITY AUP: https://www.furaffinity.net/aup
~ We have *never* posted actual nudity on FA
~ We have *ALWAYS* cited our sources / chefs with our posts (both with links and mentioning said fur)
~ We have *never* posted anything with minors
As for rule 2.8 which states:
2.8 Content Lacking Artistic Merit
Content lacking artistic merit is not permitted on FA, and includes such items as:
Photography focusing on body parts without creative content.
Placeholder content with empty documents or blank submissions.
Text-only imagery.
Content modified to be generally unviewable through use of filters, blurring, or censorship.
None of that applies to what we post or what we stand for, period.
Nor does it say, specifically, that food posts on FurAffinity are lacking
(or are supposed to be lacking)
in any way, shape or form in artistic merit.~ We have been positively supported by ALL of the mods - including Dragoneer as well - in being part of FA.
Finally: We will continue to do what we do on Fur Affinity, no matter what. Because we are here to share learning; because we are here to share cultures and experiences; because we ~enjoy~ doing what we do for ALL of you, watching our page or being part of our group.
Th-th-th-th-that's all, folks!
UPDATE: Fuck it, the next time I get another "this isnt Facebook" comment, I'm going to delete it, Im done with all of the freaking drama XD
SECOND UPDATE: For those that keep repeating this behavior/statement/trolling, WE WILL BLOCK YOUR STUPID ASS, BYE JAN!!!
Recipe Simplifier
Posted a year agoFrom Chris, your BACON avocado toasted moderator:
We thank the ubiquitous
for this great tip when it comes to getting a recipe from the interwebs!
I was just clued in to a remarkable "tweak" for researching online recipes. If you've ever looked for a recipe for a dish, and every page you go to tells you a seven-part serial novel about how "this was Aunt Rose's favorite recipe she got while traveling through the bayous of Louisiana and met this mysterious Cajun person who blah blah blah blah..." and all you wanted was the darn recipe, this has you covered.
Simply put "cooked.wiki/" before the URL of any web page (yes, even before the HTTP part of the web page URL) and within moments, a nicely formatted web page appears with the recipe and instructions and NO STORIES!
Compare:
https://sallysbakingaddiction.com/b.....-bread-recipe/
to
https://cooked.wiki/new?url=https%3.....read-recipe%2F
(I had to use the initial https for this otherwise it wouldn't link properly.)
NIGHT AND DAY! (Frankly, I use Jib Kodi's banana bread recipe.)
I am told it even works for recipes behind paywalls, but I can't verify that. Use this power responsibly.
Happy cooking!
EDIT: Just for the S&Gs I tried it on a recipe found on FA... and it worked (mostly, the FA icon displayed instead of the picture of the dish, but still).
We thank the ubiquitous
for this great tip when it comes to getting a recipe from the interwebs!I was just clued in to a remarkable "tweak" for researching online recipes. If you've ever looked for a recipe for a dish, and every page you go to tells you a seven-part serial novel about how "this was Aunt Rose's favorite recipe she got while traveling through the bayous of Louisiana and met this mysterious Cajun person who blah blah blah blah..." and all you wanted was the darn recipe, this has you covered.
Simply put "cooked.wiki/" before the URL of any web page (yes, even before the HTTP part of the web page URL) and within moments, a nicely formatted web page appears with the recipe and instructions and NO STORIES!
Compare:
https://sallysbakingaddiction.com/b.....-bread-recipe/
to
https://cooked.wiki/new?url=https%3.....read-recipe%2F
(I had to use the initial https for this otherwise it wouldn't link properly.)
NIGHT AND DAY! (Frankly, I use Jib Kodi's banana bread recipe.)
I am told it even works for recipes behind paywalls, but I can't verify that. Use this power responsibly.
Happy cooking!
EDIT: Just for the S&Gs I tried it on a recipe found on FA... and it worked (mostly, the FA icon displayed instead of the picture of the dish, but still).
* NEW SCAMS ARE APPEARING ON FA *
Posted a year agoFrom Chris, your candied BACON moderator:
While browsing FA today I have come across at least two 'fake' accounts (or possibly bots) so far that are being very scammy and have been reported as such.
You may have seen them promoting links to Quickbooks, or other links that are highly suspicious - so I would advise that obviously that YOU PLEASE DO -NOT- CLICK ON SAID OFFERED LINKS FROM THESE "USERS".
Remain vigilant and keep reporting these to the admins!!!
While browsing FA today I have come across at least two 'fake' accounts (or possibly bots) so far that are being very scammy and have been reported as such.
You may have seen them promoting links to Quickbooks, or other links that are highly suspicious - so I would advise that obviously that YOU PLEASE DO -NOT- CLICK ON SAID OFFERED LINKS FROM THESE "USERS".
Remain vigilant and keep reporting these to the admins!!!
And Merry Holidays to All
Posted a year agoFrom Chris:
I'd like to wish all of our chefs and everyone who is watching us / or faved our foods / or etc -
A Merry Christmas, Happy Hanukkah, Happy Kwanzaa, Happy Festivus, Happy Robunukah and et al!
Hope all of you enjoyed our recipes (as well as making them) and look forward to a new year of food and drink to share!
I'd like to wish all of our chefs and everyone who is watching us / or faved our foods / or etc -
A Merry Christmas, Happy Hanukkah, Happy Kwanzaa, Happy Festivus, Happy Robunukah and et al!
Hope all of you enjoyed our recipes (as well as making them) and look forward to a new year of food and drink to share!
Happy Thanksgiving to Everyone!
Posted 2 years agoFrom Chris:
Almost forgot to do the annual Thanksgiving journal on my end!
I hope everyone has a great Thanksgiving with their family, or at least has -something- planned for the holidays...
And not to forget those who are less fortunate:
www.wck.org
www.nokidhungry.org
www.feedingamerica.org
www.mealsonwheelsoc.org
www.thegivingspirit.org
www.feedingchildreneverywhere.com
www.unitedway.org
Happy Thanksgiving Everyone!
Almost forgot to do the annual Thanksgiving journal on my end!
I hope everyone has a great Thanksgiving with their family, or at least has -something- planned for the holidays...
And not to forget those who are less fortunate:
www.wck.org
www.nokidhungry.org
www.feedingamerica.org
www.mealsonwheelsoc.org
www.thegivingspirit.org
www.feedingchildreneverywhere.com
www.unitedway.org
Happy Thanksgiving Everyone!
Food In Focus: All The BACON You Should Know
Posted 2 years agoFrom Chris, lovingly layered with all the slabs of BACON:
I'd like to personally thank
for (unintentionally) mentioning peameal bacon, and there were one or two furs asking as to what that was!
I'll come to that in a moment, but you can also go here - https://www.msn.com/en-us/foodanddr.....7ccd8&ei=7
I will mention the ubiquitous and unctuous pork belly itself, for without it we would not have the magical gift of BACON to begin with. :P Also note that pork belly -can- also be used as a roast, or for Chinese dishes and of course ramen.
1.) Slab BACON - This is a large slab of cured, smoked pork with the rind still attachedâbasically uncut bacon. Find it at butcher shops where the slabs can be purchased whole or sliced to order in thin or thick strips.
2.) Buckboard BACON - This variety is also known as "cottage bacon." Though cured and smoked like regular bacon, it's made from pork shoulder, a cut also known as pork butt or Boston butt. The resulting bacon is meatier than bacon made from pork belly.
3.) Lardons - Lardons are called for in recipes to add bacony flavor to salads, sauces and roasts. They're cuts of pork belly or loin that are cured in salt and seasonings, then cut into cubes or matchstick-sized pieces.
4.) Canadian BACON - The round slices are a type of back bacon made from pork loin, a cut of meat from the middle back of the pig. Leaner than regular bacon, Canadian bacon is cured and smoked with a flavor closer to that of ham. It's also the reigning champion of eggs Benedict.
5.) Irish BACON or Rashers - This type is also known as "English bacon." It's another type of back bacon similar to Canadian bacon, but with a layer of fat around the outer edge of the slices. Rashers are a staple of the traditional Irish breakfast.
6.) Peameal BACON (as mentioned here - https://www.furaffinity.net/view/54081839/ )
Peameal is a traditional, popular variety of bacon in the Toronto region of Canada. It's made from pork loin like regular Canadian bacon but unique: It's wet-cured in a salty brine, then rolled in crushed, dried yellow peas or (more commonly today) in cornmeal.
7.) Speck - This bacon is made from the hind leg cut of pork, the same cut used for ham. Speck is characterized by this cut and by the spice blend used for curing, which traditionally includes piney, crushed juniper berries.
8.) Pancetta - Pancetta is an Italian bacon that comes in thin slices that show a spiral of meat and fat. It's made from pork belly, and cured with spices like clove, rosemary or juniper. Traditionally, it's not smoked.
9.) Guanciale - Pronounced gwan-CHA-lay, this Italian bacon is made from pork jowl. It has a long curing and drying time, and traditionally is not smoked. The resulting bacon is fatty and soft with a stronger flavor than pancetta.
10.) Szalonna - Sometimes called Hungarian bacon, this type has a spicy flavor from garlic and paprika rubbed into a slab of cured and smoked back bacon. The slab is sliced or cubed, skewered on sticks and traditionally roasted over a campfire.
11.) Lap Yuk - Lap yuk is also known as Chinese bacon. It's made from pork belly like traditional bacon, but cured with a mixture of soy sauce, sugar, cinnamon and star anise. It's then hung up and air-dried for several days before being sliced.
12.) Streaky BACON - This one should sound familiarâit's American-style bacon made from pork belly, cured in salt and spices and then smoked. Varieties are created by the type of wood smoke (like hickory, pecan or apple) and added flavorings like maple or black pepper.
13.) Uncured BACON - "Uncured" bacon has no artificial or sodium nitrates that are sometimes present in regular bacon. Some studies have linked nitrates to health issues prompting customers to seek out this nitrate-free version. However, uncured bacon may still have naturally-occurring nitrates from the seasonings on the meat.
"Honorable Mentions" (so to speak)
14.) Collar BACON - is taken from the back of a pig near the head.
15,) Back BACON - contains meat from the loin in the middle of the back of the pig. It is a leaner cut, with less fat compared to side bacon. Most bacon consumed in the United Kingdom and Ireland is back bacon.
16.) Salt pork - this is not bacon per se, but it is popular in the South and New England; salt pork is typically used to flavor dishes like baked beans and chowders. In fact, salt pork was a staple in most households before we had refrigeration. Salt pork refers to heavily salted slabs of pork belly and pork sides. Dry or wet brine is used to cure and preserve the fat and small amount of meat in these cuts of pork.
17.) Turkey bacon - Turkey bacon is a meat prepared from chopped, formed, cured, and smoked turkey, commonly marketed as a low-fat alternative to pork bacon; it may also be used as a substitute for bacon where there are strict religious dietary laws.
18.) Coconut bacon (shudders at the thought) - A vegan alternative where you can go here - https://cookieandkate.com/how-to-ma.....coconut-bacon/
19.) Soy Bacon *sobs* - https://www.theedgyveg.com/2016/05/.....ng-rice-paper/
20.) Carrot Bacon - Whyudothis >_< - https://parade.com/1037858/nettiemo.....-carrot-bacon/
21.) And...last but not least... red seaweed bacon, not kidding. -> https://www.umarofoods.com/
Should you decide to feed those alternatives to this pangolin, he will have to fart in your general direction :p
I'd like to personally thank
for (unintentionally) mentioning peameal bacon, and there were one or two furs asking as to what that was!I'll come to that in a moment, but you can also go here - https://www.msn.com/en-us/foodanddr.....7ccd8&ei=7
I will mention the ubiquitous and unctuous pork belly itself, for without it we would not have the magical gift of BACON to begin with. :P Also note that pork belly -can- also be used as a roast, or for Chinese dishes and of course ramen.
1.) Slab BACON - This is a large slab of cured, smoked pork with the rind still attachedâbasically uncut bacon. Find it at butcher shops where the slabs can be purchased whole or sliced to order in thin or thick strips.
2.) Buckboard BACON - This variety is also known as "cottage bacon." Though cured and smoked like regular bacon, it's made from pork shoulder, a cut also known as pork butt or Boston butt. The resulting bacon is meatier than bacon made from pork belly.
3.) Lardons - Lardons are called for in recipes to add bacony flavor to salads, sauces and roasts. They're cuts of pork belly or loin that are cured in salt and seasonings, then cut into cubes or matchstick-sized pieces.
4.) Canadian BACON - The round slices are a type of back bacon made from pork loin, a cut of meat from the middle back of the pig. Leaner than regular bacon, Canadian bacon is cured and smoked with a flavor closer to that of ham. It's also the reigning champion of eggs Benedict.
5.) Irish BACON or Rashers - This type is also known as "English bacon." It's another type of back bacon similar to Canadian bacon, but with a layer of fat around the outer edge of the slices. Rashers are a staple of the traditional Irish breakfast.
6.) Peameal BACON (as mentioned here - https://www.furaffinity.net/view/54081839/ )
Peameal is a traditional, popular variety of bacon in the Toronto region of Canada. It's made from pork loin like regular Canadian bacon but unique: It's wet-cured in a salty brine, then rolled in crushed, dried yellow peas or (more commonly today) in cornmeal.
7.) Speck - This bacon is made from the hind leg cut of pork, the same cut used for ham. Speck is characterized by this cut and by the spice blend used for curing, which traditionally includes piney, crushed juniper berries.
8.) Pancetta - Pancetta is an Italian bacon that comes in thin slices that show a spiral of meat and fat. It's made from pork belly, and cured with spices like clove, rosemary or juniper. Traditionally, it's not smoked.
9.) Guanciale - Pronounced gwan-CHA-lay, this Italian bacon is made from pork jowl. It has a long curing and drying time, and traditionally is not smoked. The resulting bacon is fatty and soft with a stronger flavor than pancetta.
10.) Szalonna - Sometimes called Hungarian bacon, this type has a spicy flavor from garlic and paprika rubbed into a slab of cured and smoked back bacon. The slab is sliced or cubed, skewered on sticks and traditionally roasted over a campfire.
11.) Lap Yuk - Lap yuk is also known as Chinese bacon. It's made from pork belly like traditional bacon, but cured with a mixture of soy sauce, sugar, cinnamon and star anise. It's then hung up and air-dried for several days before being sliced.
12.) Streaky BACON - This one should sound familiarâit's American-style bacon made from pork belly, cured in salt and spices and then smoked. Varieties are created by the type of wood smoke (like hickory, pecan or apple) and added flavorings like maple or black pepper.
13.) Uncured BACON - "Uncured" bacon has no artificial or sodium nitrates that are sometimes present in regular bacon. Some studies have linked nitrates to health issues prompting customers to seek out this nitrate-free version. However, uncured bacon may still have naturally-occurring nitrates from the seasonings on the meat.
"Honorable Mentions" (so to speak)
14.) Collar BACON - is taken from the back of a pig near the head.
15,) Back BACON - contains meat from the loin in the middle of the back of the pig. It is a leaner cut, with less fat compared to side bacon. Most bacon consumed in the United Kingdom and Ireland is back bacon.
16.) Salt pork - this is not bacon per se, but it is popular in the South and New England; salt pork is typically used to flavor dishes like baked beans and chowders. In fact, salt pork was a staple in most households before we had refrigeration. Salt pork refers to heavily salted slabs of pork belly and pork sides. Dry or wet brine is used to cure and preserve the fat and small amount of meat in these cuts of pork.
17.) Turkey bacon - Turkey bacon is a meat prepared from chopped, formed, cured, and smoked turkey, commonly marketed as a low-fat alternative to pork bacon; it may also be used as a substitute for bacon where there are strict religious dietary laws.
18.) Coconut bacon (shudders at the thought) - A vegan alternative where you can go here - https://cookieandkate.com/how-to-ma.....coconut-bacon/
19.) Soy Bacon *sobs* - https://www.theedgyveg.com/2016/05/.....ng-rice-paper/
20.) Carrot Bacon - Whyudothis >_< - https://parade.com/1037858/nettiemo.....-carrot-bacon/
21.) And...last but not least... red seaweed bacon, not kidding. -> https://www.umarofoods.com/
Should you decide to feed those alternatives to this pangolin, he will have to fart in your general direction :p
FACCC2 Challenge: Fall Festivus!
Posted 2 years agoFrom Chris, your pumpkin spiced pangolin:
has started the ball rolling with a dish for the fall, so let's get cooking and see some more goodies for the fall!
Whether its game day, Halloween, Thanksgiving or what have you, bring it to our table please!
has started the ball rolling with a dish for the fall, so let's get cooking and see some more goodies for the fall!Whether its game day, Halloween, Thanksgiving or what have you, bring it to our table please!
