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Guys!
I should not be allowed! I was lamenting the lack of a nearby Greek restaurant, so I am thinking, Okay, lamb stew, lamb shishkebab, how hard can it be if you go on the web and
pull up a few recipes, huh? I went shopping, bought some oregano, thyme, all the right spices, some dry red wine for marinade (and a little sipping, hic) and a half a leg-of-lamb, bone-out, near three pounds in all. I bought wooden sticks for kebab, onions, peppers, I am stoked! I want to cube the lamb for shishkebab, I want four portions of ~ 3/4 pounds each, cook some tonight and freeze the rest for later, yes? I lay the lamb out on the counter and reach for my butcher knife, a JA Henckels knife which I had priorly held in high regard, eh? This rather costly and substantial 12" serrated chef's knife doesn't hardly make a dent in the lamb, in fact it is crushing it into mush and won't cut thru the meat or the fat, noooooo. I panic; I've got nothing else here for tonite for dinner, never mind a huge investment and no way to cook it. What to do?!? Ah, the tool kit I use to fix the projectors with! I have an Exacto 20 piece kit with a big wood handle, and some two-inch #26 "Whittling Blades". I load up the handle with a blade and go to town; this thing is like a freaking razor on steroids, the lamb is cubed in a couple of minutes, and I can turn my attention to mixing some stuff for marinade (hic).
So much for professional kitchen equipment; if you want it done right, head for the hardware store!!!! Next week we will explore using a cordless drill as a blender.....
I should not be allowed! I was lamenting the lack of a nearby Greek restaurant, so I am thinking, Okay, lamb stew, lamb shishkebab, how hard can it be if you go on the web and
pull up a few recipes, huh? I went shopping, bought some oregano, thyme, all the right spices, some dry red wine for marinade (and a little sipping, hic) and a half a leg-of-lamb, bone-out, near three pounds in all. I bought wooden sticks for kebab, onions, peppers, I am stoked! I want to cube the lamb for shishkebab, I want four portions of ~ 3/4 pounds each, cook some tonight and freeze the rest for later, yes? I lay the lamb out on the counter and reach for my butcher knife, a JA Henckels knife which I had priorly held in high regard, eh? This rather costly and substantial 12" serrated chef's knife doesn't hardly make a dent in the lamb, in fact it is crushing it into mush and won't cut thru the meat or the fat, noooooo. I panic; I've got nothing else here for tonite for dinner, never mind a huge investment and no way to cook it. What to do?!? Ah, the tool kit I use to fix the projectors with! I have an Exacto 20 piece kit with a big wood handle, and some two-inch #26 "Whittling Blades". I load up the handle with a blade and go to town; this thing is like a freaking razor on steroids, the lamb is cubed in a couple of minutes, and I can turn my attention to mixing some stuff for marinade (hic).
So much for professional kitchen equipment; if you want it done right, head for the hardware store!!!! Next week we will explore using a cordless drill as a blender.....