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Type: Posts; User: Sabong1

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  1. Haha... I'd be scared to eat their food for fear...

    Haha... I'd be scared to eat their food for fear of finding facial hair in my food.

    The media had propelled some of these young chefs into stardom way too fast.

    Shoot I think that my chef...
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    The perfect seared duck breast

    Doesn't sound unorthodox to me. Sounds like solid technique to me. 👍


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    Welcome! From the Bay as well. Sent from my...

    Welcome! From the Bay as well.


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    That's not as bad as the rumor I heard about the...

    That's not as bad as the rumor I heard about the US possibly importing meat and poultry from China. 😁


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    Welcome! From the SF Bay as well. 👍 Sent...

    Welcome! From the SF Bay as well. 👍


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    Kennebecs are 👍! Sent from my iPhone using...

    Kennebecs are 👍!


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    2,982

    I've always had good luck with my wustof boning...

    I've always had good luck with my wustof boning knife which has been sharpened professionally.


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    Welcome! Sent from my iPhone using Tapatalk...

    Welcome!


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  9. Thread: Hello!

    by Sabong1
    Replies
    12
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    848

    Thanks for the warm welcome. Thank you. ...

    Thanks for the warm welcome. Thank you.


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  10. Good job on powering through lunch chef! Too bad...

    Good job on powering through lunch chef! Too bad that your support really sucks. Get better. 👍


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  11. Thread: Hello!

    by Sabong1
    Replies
    12
    Views
    848

    Thank you all for the warm welcome!👍 Sent...

    Thank you all for the warm welcome!👍


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  12. Thread: Hello!

    by Sabong1
    Replies
    12
    Views
    848

    Hello!

    Hello all. Was excited to stumble upon this forum of like minded individuals. My name is Ollie. I am a trained chef but work in bio tech at the moment. I have a small collection of kitchen knives....
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