What to use? Remove backbone in Spatchcock Chicken

i use a relatively cheap heavy-duty pair of drop-forged stainless poultry shears that come apart easily and go into the dishwasher.

they are exactly like these, only cost maybe 20 bucks. got them at williams sonoma i think. or crate and barrel

Kitchen Shears no plastic, no springs to break or get chicken-gunked, just a pair of frikkin shears

risk of damage to a 20 dollar pair of shears? : LOW
risk of damage to edge of an expensive chef's knife? : MED-HI

mine aren't the wusthof kind. looks exactly like them, though. wonder if they are the same maker.

i handwash all my knives, like a OCD knife-washing crazy person with OCD about washing knives , and who happens to be clinically crazy in re: knife washing and washing of cutlery, as well as w/r/t to proper care and washing of a knife ( :huh: ). but i admit those shears usually end up handle down in their own spot in the dishwasher utensil tray, so they don't clack around or get dinged.

seriously, though, i scrubbed the net tyring to remember where i got them. i swear it was a bin at williams sonoma, and that there were maybe 18 bucks, tops.

i have a cleaver i now keep in my car. a guy who picked me up as a hitch hiker taught me that

Dang! And I thought you had discovered some new secret! Oh well.... :laugh:

I went back and edited the post to state you can pop the BREAST bone out with your finger.

Don't they teach you kids in school to credit the source when you copy and paste directly from the works of someone else?

http://www.chefschoice.com/tips_myth_all.html
jump down to question #20

"Web sites generally do not hold copyright"

???

website content is copyrighted simply by being created. whether or not anyone can enforce it is another thing.

but lax enforcement doesn't mean the protection doesn't exist.

being on the web doesn't mean something is legally up for grabs.

that said, i don't think anyone is worried about copyright. i just think fidel is giving you grief because it could appear that you just copied/pasted in an effort to provide some authoritative answer, despite the fact it wasn't your own answer. probably a shared sentiment, sure.

You're hired.

"Mr. Integrity"...strikes again!!

:woohoo:

I think... we... see...a pattern unfolding...yes?



Remember now Rod..."It's a good thing it was a large faceless Corperation"!!

Being deceptive and, (let's just say "a little slippery with the whole right and wrong concept")
...appears to be the norm for the Tweevester!!

:unsure:

We'll have to keep a closer eye from now on!!

It pays to know your subject!

Evans

any written thing is copyrighted the minute it is written.

you do not need to add "copyrighted", or the copyright symbol, in order for something to be copyrighted.

like i said, though, i think rod's point had less to do with copyright, and was less concerned with your offending the original author, than it was simply this:

when you post something that isn't yours, it's generally accepted to point that out. if only so that people don't get the wrong impression of you. you'd generally prefer folks to understand that you aren't just copying your answers from elsewhere, right?

Again, I see your point but my intention was simply to provide an answer, not build up my BBQ-cred. I don't really buy into all that - hence my rejection of using a registered account most of the time. Base each of my posts on it's own merit and not how many posts I have.

Anyway, whether I copied it elsewhere or whether I read it 3 years ago and typed it up myself, I don't really see how it matters - at least to meet my intentions.

By the way, your 'ignore anon posters' is off. I wish my detractors would just turn that on. That is part of the reason I'm posting as unregistered for all but pictured posts (it's nice to be able to go back and edit a recipe if I make an error). It's my form of an olive branch.

See post i sent to st!ke.

By the way, I love your Fidel picture. You certainly have artistic talent. I'm kind of going out on a limb on that one, you could have drawn it for all I know.

If not, I think I just busted you for hypocrisy as I don't see any credit on your posts or your profile. If you did draw it, seriously, nice work.



To avoid really stepping up on a soapbox I'll just say that it is my belief that the holier than though hypocritical mentality is the crux of a lot of problems these days. (paraphrased pers. comm. Fidel, 2010)

If you did draw it I take the above all back.

Actually, stike is the illustrator in our midst.

I've been calling him a mocking bird for quite some time now..no personal experience so he repeats someone elses words..

Yeah, I thought that was a good one.

I appreciate your condor. You and stike are fun to spar with.

To be honest, for things like that, I probably won't reference them. I put it in the same category as photos you grab off the internet (next, you should point out that eenie meanie didn't reference the photo she just posted). Internet commons and all.

For things that I think are worth while, I do give credit. I believe on a few posts I gave stike credit for some things I've learned from him. I did, however, feel a bit cheated when I saw the 'oil on paper towl' lighting method on the bag of lump when I had been giving him credit the whole time...... :S

Hey, what are your thoughts on baking on the egg as far as temperature goes? When i have things raised indirect (AR with pizza stone) at a specified temperature they always take much longer than they would at the same temp in my oven.

What do you think: Poorly calibrated thermometer, lower heat microzone created by the pizza stone?