PDA

View Full Version : Good Eats American Slicer (on Knives)



MikeHL
03-17-2013, 09:43 PM
Just wanted to get in on the Alton Brown hug feast :wink:

http://youtu.be/MV5ydwB9T4Y

ThEoRy
03-18-2013, 12:24 AM
15:27 "Chopping is kind of tough with a pairing knife.."



14001





Seriously though, it's a semi informational video dumbed down for the masses, but his knife skills need some work. Pepper skins up? I don't know man.

Zwiefel
03-18-2013, 01:31 AM
Pepper skins up? I don't know man.

HEh, I thought the same thing.

It was a good video for the 99% of the people that are likely to watch it. Plus...he worked a Nakiri into it, that's gotta be worth a couple of points.

Bill13
03-18-2013, 10:06 AM
I always laugh out loud at AB. The german Klaus character is great. Love the "cuts through the eastern bloc".

daveb
03-18-2013, 10:31 AM
Thanks Mike. I'm a fan of "Good Eats" - the last FN show to try and convey information. But I don't think I'' be doing peppers that way...

K-Fed
03-18-2013, 11:18 AM
Pepper skins up? I don't know man.

I usually cut peppers skin side up. Never really posed any problem for me.

The Anti-Chrysler
03-18-2013, 11:29 AM
Love "Good Eats". Funny, interesting, and well presented. Not much info there for experts, but I guess it's not targeted at experts.
I cut peppers with the skins up. Except when my knife is dull.:biggrin:

mpukas
03-18-2013, 02:13 PM
I used to like AB and GE. Learned a ton from him. Now he's turned into a pompous ass. He was nicer and funnier when he was chubby.

I cut pepper skin side up because it's easier to get them to sit flat on the board. With skin side down it may be easier to cut through the skin, but then they tend to curl up. You need to sharpen your knives, Rick!

ThEoRy
03-18-2013, 04:25 PM
I'm not knocking anyone's knife skills for cutting peppers skin side up. I just find it different so it's weird to me. It's Alton's knife skills which I find to be lacking. Though again, at least he is somewhat educating the unwashed masses.

The Anti-Chrysler
03-18-2013, 05:15 PM
About the time GE came out, I was amongst those unwashed masses. :biggrin:

Mike L.
03-18-2013, 05:54 PM
Why do I feel the urge to punch that guy in the mouth? :bat:

Chefdog
03-18-2013, 05:56 PM
Did anyone else cringe when they heard that Shun yanagi crunching through that crusty roast and then grinding against that terrible composite board???

Salty dog
03-18-2013, 06:15 PM
I wonder who consulted on the piece?
After having done knife classes before I understand the "schtick".
If you're not cutting stuff up every day you're not going to be that skilled. It's easy to lose track of the real message when clouding things up with a knife skills demo.

labor of love
03-18-2013, 06:29 PM
his skills are better than alot of people on tv actually. emeril and bourdain both have much worse skills.

Basecadet
03-18-2013, 06:31 PM
Giada has to be the worst, she looks like she is about to lop off a finger most times

Mike9
03-18-2013, 06:40 PM
Chef Klaus - Das Boot - :lol2: :lol2: :lol2:

Chefdog
03-18-2013, 07:02 PM
his skills are better than alot of people on tv actually. emeril and bourdain both have much worse skills.

Agreed.

Crothcipt
03-18-2013, 07:33 PM
I miss watching G. E. quite a few episodes he would talk about the history of food, which you don't get any more. Many times he would also have a chem. class along with what he was making. Which for me if I didn't use what he was talking about made me want to go and experiment with said food. Very inspirational when working with food all day.

Also was wondering were I can get that chest cam set up for myself.

Zwiefel
03-18-2013, 07:58 PM
I used to REALLY enjoy the show...but it's become so chock-full of his skits-n-gigs that there's not nearly as much content anymore.

Still...by far the best thing FoodNetwork has in terms of education IMNSHO.

Jmadams13
03-19-2013, 12:55 AM
I usually cut peppers skin side up. Never really posed any problem for me.

I do as well. For knives that tend to accordion, this helps the problem. I dunno though, it was how I started, and never felt the need to change. Not so good with a duller knife though.

franzb69
03-19-2013, 01:10 AM
i do skin side up as well, but with tomatoes specially way ripe ones i do skin side down. meat gets too mushed up.

ThEoRy
03-19-2013, 01:34 AM
You guys are all weird.

jai
03-27-2013, 10:05 AM
im with rick on this one, right when i started my apprenticeship i got yelled at harshly many times for cutting peppers skin side up i got told im ******* retarded and that im going to **** my knife up by doing that. and since then i always cut them skin side down and i agree with the chef who yelled at me if you cutting peppers in a professional enviroment and doing bulk amounts it really dulls your knife out cutting against the skin. but thats just my opinion.