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Type: Posts; User: jbl

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  1. Replies
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    509

    Thanks man!

    Thanks man!
  2. Replies
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    509

    Who here makes their own charcuterie?

    I've done it at work for a while, but am about to start at home.
    Anyone have any experience of this?
    Essential equipment?
    I'm going to start with bacon with various cures, and then move onto whole...
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    14,268

    But normally it's a tarragon vinegar...

    But normally it's a tarragon vinegar...
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    278
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    32,410

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

    What happened with the 14" old hickory? New handle? Pictures please Mike!
  5. Replies
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    2,984

    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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    1,815

    Amazing video! Thanks

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

    Pour into shallow gastros to cool
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    988

    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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    1,216

    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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    1,216

    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.
  11. Thread: Chef Shoes

    by jbl
    Replies
    3
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    281

    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!
  13. Replies
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    1,261

    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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    1,261

    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
  15. Replies
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    1,261

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

    I don't either, now I've seen the back lash! Haha!
  16. Replies
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    1,261

    Like

    Like
  17. Replies
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    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...
  18. Replies
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    6,399

    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!
  19. Replies
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    2,702

    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...
  20. Thread: Kitchen Slang

    by jbl
    Replies
    72
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    5,088

    "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
  21. Replies
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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
  24. Thread: Name that dish

    by jbl
    Replies
    24
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    1,047

    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...
  25. Thread: Name that dish

    by jbl
    Replies
    24
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    1,047

    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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