Recent content by dblnickels

At least you aren't an enemy of quality. Have to have standards. ;-)

Boom.

Nice thread. Liking the working patinas. What is the k-tip with grey ferrule?

Pushes all the buttons for me. Clean lines and style. Looks the business!

pm'd on kamo

I don't feel comfortable if I don't have a all of these. But the CVAP has changed my cooking more than any other piece. Long holding of proteins in top condition (wet or crisp), custard with no water bath, Low temp work etc. Versatile and takes some load off the other appliances.

Two words: Black Boogers! Everything is amplified with solid fuel. Hood cleaning, fuel inventory, ventilation requirements and Flavor (sometimes too much). Dedicated intuitive cooks for the thing are problematic. Gotta ride this thing or it's gonna ride you!

Low Temp is allowed with no haccp, but ROP (reduced oxygen packaging)is prohibited.

I sometime Sous Vide without a HACCP plan. SHHH!

May I continue on my crooked path? :-)

Busted I am about racing for the BST limit. But I am still only me. It's nice to see a forum that pays attention. Many do not and are unfriendly also. Matt

The Anderson's look good w/ patina, but fantastic polished, the hamon glowing!

I love his emphasis on skill and not gadgets or sharpening on unicorn hooves. His delivery is like a shop teacher sometimes though.

Edgepro is a beast at showing up grind nasties. Now that I free hand I don't think about this much anymore. Except extreme cases I guess, haven't got any blades w/ big grind problems:-)

Gave up the 6" cambro with JKI bridge and just use the stainless table with stone holder. My soakers lived under bridge and were getting contaminated w/ swarf.