Fluffy Omurice with Jun and Haku

After a trip to the grocery store, Jun (previously at Neatorama) cooks an omelet with chicken and rice while Haku watches respectfully from the top of the refrigerator. I wish my knives were that sharp, maybe I'd try that trick of rendering the chicken skin instead of using pre-skinned chicken as a shortcut. No way would my cats behave so well when chicken is on the menu.

(YouTube link)

It was hard to decide whether this should go into the Neatolicious sub-blog or the Lifestyles of the Cute and Cuddly sub-blog. While I got into the video because of the cat, I ended up hungry, so it goes with the recipes. -via reddit

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Thanks, both of you!

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About 2:30 deep he explains how to cut/slice in such a way the knife stays sharp longer.
https://www.youtube.com/watch?v=fo-l7rzAaPE

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If you sharpen your knife and it still is not sharp enough it may be the knife. Yes, that man has some serious cutlery, expensive knives hold an edge better. Think about getting one good knife, a santoku would cover most kitchen chores. A nice Wasabi Santoku is under 30 bucks, the next step is Shun or Global at around a hundred bucks.

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Aah! Here's a very good video introducing kitchen knives. While the chef's accent is difficult to get around, his explanations are clear and concise, and his presentation is really well organized. Several other kitchen knife videos I viewed felt very badly done, with lots of extraneous words, disorganization and fast talking.
Be sure to learn how to properly sharpen and maintain your kitchen knives. They are a joy to use when they are sharp.

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Now see, the way I was raised, there's a steak knife for the table, a paring knife for peeling, and a butcher knife, which is every big knife. What I have now may well be a "chef's knife," although I'm not up on the various terms.

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