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Type: Posts; User: rysara

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  1. I have modernist, and while being an absolutely...

    I have modernist, and while being an absolutely gorgeous book, without any equipment or experience with the technique, it will be a waste. If you want a food book with a lot of scientific approach,...
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    Sticky: If this is still in the works, I would love to be...

    If this is still in the works, I would love to be a part of this as well.
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    Hahaha. That has to be the single worst review I...

    Hahaha. That has to be the single worst review I have ever read in my entire life. I can only imagine what that critic must have went through with that meal. The review seemed almost angry. Like if...
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    +1 to purging. Actually, I purge 3 times....

    +1 to purging.

    Actually, I purge 3 times. Once with plain tap water to rinse them off let them sit in the water for about 20 mins, then drain the water, add fresh and also add some semolina (corn...
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    +1 on 4rivers. They produce some quality meat...

    +1 on 4rivers. They produce some quality meat there and the portion and pricing is actually pretty reasonable. Bubba is decent and not too far from I-drive but for a -great- meal, definitely 4rivers.
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    orlando also

    orlando also
  7. Thread: Daurade

    by rysara
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    1,571

    cross contamination. Sanitary purposes. Although...

    cross contamination. Sanitary purposes. Although techinically, he could have used the same knife since the lemons were going inside of the fish, but hey, gotta live by the code. :P
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    Tilefish is really a mild fish. We get it from...

    Tilefish is really a mild fish. We get it from time to time at our restaurant and it always is a great seller. The quality on that fish is stellar. Nice clear eyes looks like it was just caught.
  9. Sticky: Some mid-service photos. Apologize for less than...

    Some mid-service photos. Apologize for less than stellar quality. Was trying to take a picture before putting the plates out.

    http://i1136.photobucket.com/albums/n490/rysara1/IMG_0330.jpg...
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    +1 I totally agree. Simply because once that...

    +1

    I totally agree. Simply because once that out of the box edge wears off (and it will fairly quickly) without proper sharpening you'll have a very expensive butter knife.
  11. Thread: Chef Pants

    by rysara
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    2,085

    +1 on the dislike for the pajama pants. I feel...

    +1 on the dislike for the pajama pants. I feel they are the most unprofessional attire when it comes to chef wear. Wear checks, khakis, blue, brown, gray, or black. **** a pair of dickies works too....
  12. Thread: Chef Pants

    by rysara
    Replies
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    2,085

    Depends on the station I'm working. If I'm...

    Depends on the station I'm working. If I'm working the line, I have some slate gray chef works pants. If I'm working expo since our kitchen is an open one, I'm right in front of the guests so I put...
  13. Sticky: I agree. If I was going to be eating it, I...

    I agree. If I was going to be eating it, I would've preferred more on the mid-rare side. But that was for a party at the restaurant. Guest wanted it medium-midwell. Gah.
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    Sticky: Oh my heavens. I laughed so hard I woke up my...

    Oh my heavens. I laughed so hard I woke up my girlfriend. LMAO.
    I should take a picture of the new toys we just got in our kitchen at work. Berkel slicer and a pasta extruder.
  15. Sticky: http://i1136.photobucket.com/albums/n490/rysara1/I...

    http://i1136.photobucket.com/albums/n490/rysara1/IMG_0198.jpg
    http://i1136.photobucket.com/albums/n490/rysara1/n1008484038_30192109_6470-1.jpg...
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    Fine. *throws knives away* Seriously that...

    Fine.

    *throws knives away*

    Seriously that knife is so sick. I'm so jealous.
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    Oooh thanks! I have been debating on if I was...

    Oooh thanks! I have been debating on if I was gonna pick that one up. :D
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    Cookbooks aside, I still pick up Culinary...

    Cookbooks aside, I still pick up Culinary Artistry. It's got a lot of information on technique and flavor profiles which can come in handy when preparing meals. :)
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    Is that a reprofiled takeda?

    Is that a reprofiled takeda?
  20. I know. I'm holding onto it for a bit and I'm...

    I know. I'm holding onto it for a bit and I'm gonna send it out to get reprofiled and sharpened. I went on a 1 month vacation and my sous chef asked if he could borrow it. He told me he would sharpen...
  21. Culinary school knives. Basically stamped out...

    Culinary school knives. Basically stamped out german knives. Then I got a global that no matter what I did to it, it wouldn't stay sharp. Then I moved onto a Hattori HD 210 gyuto and it was all...
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    Welcome!

    Welcome!
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    I also saw her. She is Emma Hearst. I met her....

    I also saw her. She is Emma Hearst. I met her. She and the chef proprietor of the restaurant I work for are part of the Slow Food Movement and we did an event together. She is pretty friggin hot in...
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    It's so funny that when ppl go onto iron chef...

    It's so funny that when ppl go onto iron chef america, you can tell what they are looking for. If they are just looking for bragging rights, they will pick Flay or Cora. If they are looking for a...
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    Kinda did things a little backwards...

    But hey everyone! Budding knife nut here. I'm currently working in the industry in Orlando,FL. Look forward to chatting it up with you all. :)

    -JR
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