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MICHI-CAN

MICHI-CAN

Well-Known Member
Celts are here said:
I worked with a bloke chopped 4 fingers off on a band saw one day lol had to pick them out of the sawdust and put them in plastic cup lol,he got them sewn back on,the little finger ended up going black so they had to remove it ,was his own fault always ina hurry to do shit,and that’s why I still have all my fingers
I do have plenty of scars from working in slaughter houses

one time when I was younger I put my arm into a sink of full knifes I didn’tsee them because the sink was fullof warer
And blood have a scar from my wrist to my elbow
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Try scaping the hamburger out of a 50 ton stamp press. But seen some gross stuff. And wicked spurts at the intent of my blades. Always pay proper respect. 1st rule.
 
solakani

solakani

Well-Known Member
Celts are here said:
I worked with a bloke chopped 4 fingers off on a band saw one day lol had to pick them out of the sawdust and put them in plastic cup lol,he got them sewn back on,the little finger ended up going black so they had to remove it ,was his own fault always ina hurry to do shit,and that’s why I still have all my fingers
I do have plenty of scars from working in slaughter houses

one time when I was younger I put my arm into a sink of full knifes I didn’tsee them because the sink was fullof warer
And blood have a scar from my wrist to my elbow
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ikr I have a C shape scar on my index finger and still don't have sensation there. Learn really quick once burnt.
 
MICHI-CAN

MICHI-CAN

Well-Known Member
Celts are here said:
My wife loves roasted morro bones sushi place up the
Street from me does it
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Sprinkle with sea salt, dark soy sauce, fresh minced garlic with lemon juice, or moderate powder with onion powder. Top with a sprig of rosemary with a touch of sugar and a heavy cracked black or white pepper. Refridgerate for 12 hours before broiling till brown. Then top with good Asiago or Regiano and brown again. Thank me after she thanks you. Just add a garlic rubbed toasty bread and decent pasta and sauce.
 
MICHI-CAN

MICHI-CAN

Well-Known Member
solakani said:
Respect for knife skills of sushi chefs and fruit carvers. I like to blame my hack jobs on my knives but sadly it is not true.
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Your tool is your ticket to success. They do matter. I can amaze with a true edge. Or scare as I stick junk in the wall acrossed the room as I curse.
lol.
 
Celts are here

Celts are here

Well-Known Member
MICHI-CAN said:
Sprinkle with sea salt, dark soy sauce, fresh minced garlic with lemon juice, or moderate powder with onion powder. Top with a sprig of rosemary with a touch of sugar and a heavy cracked black or white pepper. Refridgerate for 12 hours before broiling till brown. Then top with good Asiago or Regiano and brown again. Thank me after she thanks you. Just add a garlic rubbed toasty bread and decent pasta and sauce.
Click to expand...
That sounds delicious
 
MICHI-CAN

MICHI-CAN

Well-Known Member
Celts are here said:
Chicken cordon bleu extra cheesy
Like to brown these off in a skillet/frying pan first before putting them in the oven

chicken adobo
Mongolian beef
Chicken Parma View attachment 4825846View attachment 4825847View attachment 4825848View attachment 4825849View attachment 4825850View attachment 4825851View attachment 4825852View attachment 4825853View attachment 4825854
Jasmin rice I have a rice cooker going 24-7 in this house i feed them dogs rice as well
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Beautiful presentation. Broke foot and hungry at 6;45 AM . F u Is in order. TY.
 
Celts are here

Celts are here

Well-Known Member
MICHI-CAN said:
I wish I had a good ox tail cipe besides my families antique pot roast method. Not the beef I consider tail to taste like.
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Oxtail dip in some flour brown off in the skillet first
Red wine
Little bit of oyster sauce
Splash of soy sauce
Rosemary
Bay leafs
Beef stock
Splash of ketchup
Little.. sugar fry onion garlic for a minute
Chinese egg plant or normal egg plant
Onions mushrooms add later in the cooking stage
1 large potato diced small,
 
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DCcan

DCcan

Well-Known Member
Looks like mustard in the Cordon, I did that once and forgot.
Rouladen has that, haven't made that in a while.

Have you tried spinach in the Cordon Bleu, gives it more moisture and seems to compliment the melted cheese.
Should go well with the mustard?
Edit: Never mind, I'm sure you heard of spinach. LOL
 
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Celts are here

Celts are here

Well-Known Member
DCcan said:
Looks like mustard in the Cordon, I did that once and forgot.
Rouladen has that, haven't made that in a while.

Have you tried spinach in the Cordon Bleu, gives it more moisture and seems to compliment the melted cheese.
Should go well with the mustard?
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It’s Coleman’s mustard little bit of a kick
 
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