///M5

Here is mine. http://www.chefknive...yabi-7000d.html 8" also VG10 with a little dimascus touch to the outside. Good point, I wouldn't recommend a 10" for you Stefan. Your hands are too small. For me an 8" is dangerous as riding it on my knuckles could mean cutting them since they are so high off the cutting board. I need the extra vertical in my knife. Exactly why Hung uses a Chinese cleaver sometimes when not using the flexy chef knife.

Ha, didn't realize you were having someone else cook for you.

We have a clay (or maybe ceramic, I don't know) pot that goes in the oven, but for super long stuff I typically see the crock pot being pulled out. If you have a recipe you dig, stick with it for now. Adding other things is a better start. It'll make you want to change what you know now later

Thank you for reminding me to replenish my chile's before they are sold out again

I use a smoker for that.

You need to be able to control the temp below/at/near final cooked temperature for it to be a low and slow method which really breaks down connective tissue.

I don't own a crock pot. Heats from all sides though. A pot in the oven is more akin and more flexible.

If you want to be different so bad that you can accept something that is worse then carry on. I seriously don't understand the mentality but it has sunk in where the IQ is superficial so if that is your thing...

This is basically what I use: http://www2.knifecenter.com/item/KSDM0707/Shun-Classic-Japanese-Style-Chefs-Knife-10-inch-Damascus-Blade

I don't use my chinese knife for onions. Instead I got a tall bodied chef's knife. Biggest key in chopping is to ride the knife on the knuckle of the hand that is holding the food. Impossible to cut yourself then and only requires you look at the food and where it is. Making sure there is a flat side on whatever the target is (even small shit like garlic) so it can't move is the next bit of golden advice. You skip those to then you will always be slow. Pretty sure I just caused everyone on the board to go "SHIT" that cares. Next it's nice to know how to approach each item. I can dice an onion in about 2x the time it took him to slice one. Longest portion for me is getting the skin off. Friends come over when I am prepping and ask to help. They get to peel garlic. Everything else is easy *starts a notepad file* What type of knife was he using in the video where he said he used it for 90%. A chef's knife. That one was particularly flexible which I would not recommend. You'll need one flexible (which can be smaller) and a chef's knife as combining those two is a compromise that you shouldn't jump into.

Make carnitas, just be sure to slop on extra "sauce". Melt lard in a pot, and cubed up pork butt. Since you want fat coverage smaller is better, don't get ridiculous though it'll fall apart when done. Add some citrus (right to the fat, keep in halves so you can extract/not eat), a bay leaf, a onion cut in halves or fourths. Something sugary too, like a can of coca cola. Put it on the stove, turn it on medium-low and cover for a couple hours. Pick your favorite high fat cheese and tortilla and eat away. Some acid to cut the fat would help. If corn is high in calories it'll match nice dressed in some lime juice. Onions, tomatoes, garlic, lettuce, cilantro, avocado etc all obviously match.

Sometimes I get lucky and get perfectly picked garlic. Then just rip it apart in your hands into cloves, put them in a small metal pot with a lid and shake the shit out of it. They peel themselves. Normally they are already starting to grow though and then they stick more.

I don't use my chinese knife for onions. Instead I got a tall bodied chef's knife. Biggest key in chopping is to ride the knife on the knuckle of the hand that is holding the food. Impossible to cut yourself then and only requires you look at the food and where it is. Making sure there is a flat side on whatever the target is (even small shit like garlic) so it can't move is the next bit of golden advice. You skip those to then you will always be slow. Pretty sure I just caused everyone on the board to go "SHIT" that cares. Next it's nice to know how to approach each item. I can dice an onion in about 2x the time it took him to slice one. Longest portion for me is getting the skin off. Friends come over when I am prepping and ask to help. They get to peel garlic. Everything else is easy

Snacks are where you can make headway. Hard to drink 3 pints of cream, easy to drink a half pint as a hot chocolate with BF.

If I were you I'd come up with a few menu's. Something where you eat 8/10 different things in a day. Each of the things could have an alternative or 2. Gives you a way of having 20 options throughout the day but somewhat always in the same way. Allows you to measure and have variety all at the same times. Figure out when you can stomach the most intake and of what type and choose to eat that during that portion of the day. Not sure from a gaining perspective if a big meal is good before bed or if it's better first. Also not sure if you are like me and the more you eat for BF the more you eat the rest of the day. Weighing that in your plan would help.

Huh?

I wasn't recommending you eat 70 dates in a sitting. Not sure that would be a good way to leverage your fiber for the day. You could have a few as a snack though daily.

Amusingly met Guy Savoy when Hung was working for him. Didn't notice Hung. He makes me feel slow. It isn't the chopping, but the quick breakdown of the sinew on the meat and the little preparations that really impress. Going fast is easy. Going fast and being that accurate and detailed not so much.

Not saying you can't use a knife, but I'd still like to improve further always.

Speaking of, if you haven't you should take a knife skills class. First step in cooking IMO.

If you are the I make a huge batch and eat for a week I can try to take that into account. I fucking hate leftovers so I could a new meal each night. I'm rather fast in the kitchen though.

Great Aunt makes some seriously good date, molasses, cookies.

Other than that lol, I can't really tell you high or low cal stuff. If you highlighted ingredients I could probably help make them more alluring. Also could hopefully engineer some balance. That is also helpful I'm sure.

Can you eat dates? Huge cal/weight all on their own. Easily made tastier with nuts and honey too.

<- never clicked or looked at one, but have none of the above in accounts