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Type: Posts; User: jbl

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  1. Replies
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    But normally it's a tarragon vinegar...

    But normally it's a tarragon vinegar...
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    27,678

    What happened with the 14" old hickory? New...

    What happened with the 14" old hickory? New handle? Pictures please Mike!
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    1,238

    Hey dude, I sometimes wear bakers' shirts like...

    Hey dude,
    I sometimes wear bakers' shirts like this one -http://www.russums-shop.co.uk/clothing-c4/coats-and-workwear-c14/unisex-bakers-tunic-white-polycotton-short-sleeves-p232

    I also wore white...
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    1,214

    Amazing video! Thanks

    Amazing video! Thanks
  5. Pour into shallow gastros to cool

    Pour into shallow gastros to cool
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    910

    I'd add Japanese Knife Imports to that list,...

    I'd add Japanese Knife Imports to that list, Gesshin Ginga/Suisin Inox perhaps, and for the top end of your budget, maybe a western Itonommon from Japanese Natural Stones... Some serious knives on...
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    1,109

    I worked in a 2 Michelin star where a Victorinox...

    I worked in a 2 Michelin star where a Victorinox pastry knife was the most used knife on all terrines. I guess it avoids any downward pressure...
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    1,109

    I'd go serrated. Not at all cool I know, but...

    I'd go serrated. Not at all cool I know, but something Super Slicer esque would work for me.
  9. Thread: Chef Shoes

    by jbl
    Replies
    3
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    241

    Hey man, this topic has been covered extensively;...

    Hey man, this topic has been covered extensively; use the search function! A lot of the guys here wear things not easily found in the UK. I too wore clogs for ages until my achilles really started...
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    A great way to introduce yourselves! Good karma...

    A great way to introduce yourselves! Good karma headed your way.
    I'm in!
  11. Replies
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    912

    There was a recent thread where one or more...

    There was a recent thread where one or more people had quoted a post containing a HUGE picture, just to add emoticons and similar. Annoying to scroll through. A little button for an acknowledgement...
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    No more or less than someone taking up bandwidth...

    No more or less than someone taking up bandwidth with a quote and '+1' or emoticon
  13. Replies
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    912

    I don't either, now I've seen the back lash! Haha!

    I don't either, now I've seen the back lash! Haha!
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    912

    Like

    Like
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    912

    can we have a 'like' button?

    So many members post comments that make me laugh and smile, but I don't always have anything to add to a thread, and quoting them 5 pages later is annoying and disrupts the thread's flow.
    Just a...
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    My huge pestle and mortar and my 10" thick...

    My huge pestle and mortar and my 10" thick butchers block, at home to give my 6'5" frame some hunch relief!
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    It should definitely not ever be piled into a...

    It should definitely not ever be piled into a ring mould, or have the consistency to hold that shape. It should be fluid enough that a spoonful on a plate spreads to the edges of the plate if gently...
  18. Thread: Kitchen Slang

    by jbl
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    65
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    3,470

    "What's black and lives in the oven/under the...

    "What's black and lives in the oven/under the salamander/in a pan?" A question posed when someone is letting something burn
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    You could, but I think it's best just to say you...

    You could, but I think it's best just to say you are cooking farro, rather than risotto. Its like when people say that they're making a carpaccio of pineapple; its a lack of understanding-carpaccio...
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    Don't get me wrong, it'll be delicious, and I...

    Don't get me wrong, it'll be delicious, and I love farro (Emmer wheat) but it doesn't really 'risotto'
    '
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    But it won't be similar at all texturally, more...

    But it won't be similar at all texturally, more akin to a barley risotto, much, much less starch
  22. Thread: Name that dish

    by jbl
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    982

    Yeah, but if I'm not making it, I make sure I'm...

    Yeah, but if I'm not making it, I make sure I'm buying the best and I'd be more about inclined to write props to a producer on the menu, rather than randomly dropping in 'housemade', as that casts...
  23. Thread: Name that dish

    by jbl
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    24
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    982

    I hate menu descriptions like that, whats wrong...

    I hate menu descriptions like that, whats wrong with Shrimp, Pickles, peanuts? Writing house/homemade is so naff; it's a restaurant,EVERYTHING should be made in house
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    I think that may have been ground down... ;)

    I think that may have been ground down... ;)
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    Mascarpone/butter and Parmesan/pecorino should be...

    Mascarpone/butter and Parmesan/pecorino should be added right at the end, off the heat for mantecatura (emulsification). Cooking these out can split them and the silky finish is compromised.
    At...
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