tag:blogger.com,1999:blog-1923572301763984459.post1014265637912921113..comments2012-01-24T09:52:34.807ZSwedish Mikehttp://www.blogger.com/profile/09411318722246919493noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1923572301763984459.post-2011392086293449232012-01-24T09:52:34.807Z2012-01-24T09:52:34.807ZGG,<br /><br />I&#39;ve heard the same from so many others. Knife skill courses would probably be filled for years to come if we just could sort one out. <br /><br />The course was indeed great. I cooked my Porchetta this Sunday and the quality of the meat was just out of this world.<br /><br />Six hours on 140c made it melt in the mouth tender as well. Only problem was that it smelled so good that it felt like torture waiting. ;)<br /><br />// MikeSwedish Mikehttp://www.blogger.com/profile/09411318722246919493noreply@blogger.comtag:blogger.com,1999:blog-1923572301763984459.post-84010985182399521602012-01-23T22:01:50.564Z2012-01-23T22:01:50.564ZI&#39;ve always wanted to improve my knife skills too. This course sounds great and what a bonus to go home with all that lovely meat. GGGGhttp://www.blogger.com/profile/02123157462931184404noreply@blogger.comtag:blogger.com,1999:blog-1923572301763984459.post-70273138053545064982012-01-20T15:35:56.943Z2012-01-20T15:35:56.943ZWhat a hoot! Cutting up meat isn&#39;t my favourite thing to do. Probably after all that, I would not have been able to eat the meal of beef! (Note to self: If I take a butchery class that includes a meal, bring along my own vegetarian meal.) And I want to hear more about the two knife grips you learned. I can well imagine the grip of the one you mentioned with the colorful name, but what was the other one?Jean | Delightful Repasthttp://delightfulrepast.comnoreply@blogger.comtag:blogger.com,1999:blog-1923572301763984459.post-86017522993761157352012-01-20T14:45:55.716Z2012-01-20T14:45:55.716ZMarcus,<br /><br />Many thanks for taking the time to leave a comment.<br /><br />I&#39;m totally with you, it gives you a better understanding and more respect for the meat. <br /><br />You&#39;re lucky with having a mate that can teach you and I think he should go for it. I&#39;ve spoken to enough people about this to realise that lots of people would go for it if they were offered the chance. <br /><br />// MikeSwedish Mikehttp://www.blogger.com/profile/09411318722246919493noreply@blogger.comtag:blogger.com,1999:blog-1923572301763984459.post-35223768985012412252012-01-20T14:32:13.137Z2012-01-20T14:32:13.137ZThat sounds great, more people should have a go as it gives greater understanding of each cut and how best to cook it.<br />I&#39;m very fortunate to have a mate who was a butcher that has been willing to teach me, and he&#39;s thinking of doing similar courses to this.<br />Cheers<br />Marcuscountrywoodsmokehttp://countrywoodsmoke.wordpress.com/noreply@blogger.com