So I made the pancetta Brussels sprouts with a couple exceptions. I had to substitute macadamia nuts for the chestnuts (BIG mistake...) and salted pork belly for pancetta (BIGGER mistake...), but, all in all it was okay. It was my first attempt, and, as I sat in my chair and tossed the pork belly, I realized something. I need a bigger skillet. I had to transfer everything to a saucepan, and it caused the sprouts to fall apart a bit, because I had to stir instead of toss, and also, the macadamias didn't toast off properly. Also needed a hand grater to grate the lemon zest, and Brooke had to cut the pork for me because A) The knives we have suck, and B) My hands are useless for fine motor skill requiring functions...*sigh* The point here is I need a lot more equipment, and I'm starting to be afraid, a new body to actually pull this off, lol. We shall see. Keep me in your prayers, and...
Jesus Loves You and So Do I!
- Cody
You MUST have decent knives if you are going to be doing hard core cooking. First for safety, second for ease of use, third for presentation value. The good news is you can get by with one, but two would be better. There are many web articles on the subject. You can find good values with patience and some know-how. Let me know if you need/want help looking.
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".. All of your friends have big fancy blocks of knives, so that’s what you want too. Relax, you’ll get there. But by starting with The Big Three, you’ll build a set of knives that suits your cooking style and your budget, knives that you will still be using when your friends dump their big blocks of knives and go looking for new ones."
Thanks. I am DEFINITELY going to have to look into it.
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