Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: NotSwedishChef

Search: Search took 0.00 seconds.

  1. Replies
    32
    Views
    1,065

    cucumber & ginger brunoise, , microplaned fresh...

    cucumber & ginger brunoise, , microplaned fresh horseradish, cucumber juice, sambal, seasoned rice vinegar and white wine (still/ sparkling, shooters choice), chives

    prosecco mignonette (beaten to...
  2. Replies
    10
    Views
    620

    nice, hot, soapy water with a mild green scrubbie...

    nice, hot, soapy water with a mild green scrubbie is generally enough for me (end grain, maple)...if I notice one of the boards at work is getting a funk, I cover the board generously with salt and...
  3. I generally find the level of food knowledge to...

    I generally find the level of food knowledge to be poor......the most disturbing is that punctuation, grammar and even to a certain extent; style, all seem to be lost. I'm not a grammar junkie or...
  4. Replies
    31
    Views
    1,679

    Ok...for real.....tonight, dairy allergy. Milk...

    Ok...for real.....tonight, dairy allergy. Milk OK, Cream and Butter = No. They than proceed to order a side of malted celery root & parsnip puree (contains, milk & malted milk)....really? REALLY?!
  5. 3 mil sous vide bags are the way to go. ...

    3 mil sous vide bags are the way to go. Ziplock's aren't rated for high temps and over long cook times can impart a plastic flavor.......think 178 for 36 hours braise and find your short ribs taste...
  6. Replies
    45
    Views
    1,728

    we require new cooks to have one. Its such a...

    we require new cooks to have one. Its such a part of how we cook, hold, prep, etc. There is no ambiguity...what did it temp to? come down a degree...

    When we started using them about 10 years...
  7. Replies
    26
    Views
    1,011

    I get what you're saying, we avoid...

    I get what you're saying, we avoid it.....different strokes for different folks
  8. Replies
    26
    Views
    1,011

    We don't circulate with any acids....it's very...

    We don't circulate with any acids....it's very easy to create an over powering taste.

    You can easily change vac pressures regarding compression vs. bag seal on quality chamber vacs. I agree that...
  9. Replies
    72
    Views
    5,425

    Eat a bag of dicks = go f your self Bobo'd=...

    Eat a bag of dicks = go f your self

    Bobo'd= f'd

    Embrace the **** = calm down

    Programate= get with the fing program
  10. Replies
    14
    Views
    702

    I use a Tojiro DP honesuki for poultry & small...

    I use a Tojiro DP honesuki for poultry & small fish. A curved, semi stiff Forschner for general meat butchery, and a 180 deba for larger fish.

    Small fish = porgy, black bass, etc

    Larger=...
  11. Replies
    31
    Views
    1,679

    When I go into visit me friends restaurants, I...

    When I go into visit me friends restaurants, I tell the server/ bartender I have a carbon and deep sea fish allergy. The looks I get before they realize I'm screwing with them.
  12. Replies
    10
    Views
    451

    My menu isn't up to date either as what I print...

    My menu isn't up to date either as what I print at 5:15 and open for service at 5:30 reflects what fish and produce comes in around 3-4pm for the farms and day boats. It's one of the best in the HV...
  13. Replies
    26
    Views
    1,011

    It's not really a cure.... More a brine. Take...

    It's not really a cure.... More a brine. Take the skin off if you're going to sous vide......you can crisp the skin separate and add as garnish. Sous vide than trying to crisp is harder.

    139...
  14. Replies
    10
    Views
    451

    I never look at our website......my job is the...

    I never look at our website......my job is the food. Crimson Sparrow is worth a trip. I don't care what the coding is like......
  15. Replies
    45
    Views
    1,728

    Everyone here has 1, HIGHLY worth it. It's a...

    Everyone here has 1, HIGHLY worth it. It's a great tool....when you use it alot, you can even start to use the needle probe and feel what you're temping. It's light years better than cake testers,...
  16. Replies
    10
    Views
    451

    I grew up in the HV and still get back...

    I grew up in the HV and still get back regularly...in Hudson, check out Crimson Sparrow......might be the best restaurant in the Hudson valley. Stunning build and great back patio......talented...
  17. Replies
    43
    Views
    1,954

    Before I starting cooking for a living I worked...

    Before I starting cooking for a living I worked in a ski shop. One day the wall of skis started to topple over and I tried grabbing a few pairs to stop the tumble. Brand new, factory edges (on...
  18. Replies
    31
    Views
    1,679

    Its getting out of hand. We take allergies...

    Its getting out of hand. We take allergies seriously, changing out boards, pans, tools, etc. Personal preference is fine, ask for something to be excluded and we know to leave something out if...
  19. Replies
    8
    Views
    325

    Nope. I'm not chung. Good guy though, first met...

    Nope. I'm not chung. Good guy though, first met him when he was back at Uni/ Clio. I
  20. Replies
    39
    Views
    1,704

    I use Crescent's...thin skin, the right size for...

    I use Crescent's...thin skin, the right size for us. The Rohan was cool, we got a few samples in this past winter but they were big....way too large for our needs.

    Cold pan, super low flame,...
  21. Replies
    8
    Views
    325

    Boston-ish

    Just joined after lurking for a long time here, at Fred's, ITK, and Cheftalk.

    Pro, running a French bistro in the greater Boston area.

    Chris
Results 1 to 21 of 21