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Type: Posts; User: Namaxy

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  1. Replies
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    Unfortunately no. What killed them was cost of...

    Unfortunately no. What killed them was cost of production, pure and simple. Quality wasn't great, but they could have lived with that if the labor and QC didn't cost them over $40/hour. $40/hour...
  2. Thread: Banno Bunkas

    by Namaxy
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    502

    Look great! Do you have handles planned, or are...

    Look great! Do you have handles planned, or are you waiting for customer input?
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    Welcome!!

    Welcome!!
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    Agreed. The warnings get a little crazy. No...

    Agreed. The warnings get a little crazy. No reason to avoid sous vide.....just don't use crazy low temps or let your steak sit in the danger zone after sous vide. Either rapid chill, or finish...
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    I would say it sounds like you could use more...

    I would say it sounds like you could use more oil. David from Boardsmith literally soaks the board in mineral oil, then drains it (I think for 12 hours each step), then buffs it. You could then add...
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    Yes - that is very impressive!

    Yes - that is very impressive!
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    442

    If you want a true foundation book, I don't know...

    If you want a true foundation book, I don't know of any better than 'La Varenne Practique' by Anne Willan.
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    The Market guy stated it is mandatory to freeze...

    The Market guy stated it is mandatory to freeze the fish (FDA requires it as well), but many sushi bars skirt this and serve never frozen fish.
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    I'm sure people on these boards understand! And...

    I'm sure people on these boards understand! And I know we prefer you to stay healthy and in business.

    Cash flow is a perpetual issue to the business owner. Is there something, other than...
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    Welcome!

    Welcome!
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    This is very well stated. If it helps, the...

    This is very well stated. If it helps, the Gengetsu knives continue to be among my favorites (although honestly I wouldn't say they are crazy thin behind the edge), and I absolutely love the Kato...
  12. Thread: Oops

    by Namaxy
    Replies
    28
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    1,161

    At least it's of your own making, and you can fix...

    At least it's of your own making, and you can fix it. I can live with an Oops, even if self inflicted, more than I can live with visitIng in-law abuse to the knives....
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    Thermapen running buddy sale FYI

    I expect most of you already get Thermoworks notices, but if you don't they're running their 'buddy sale' which is about $15 off per pen when buying 2.
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    Tomato tart revamp...ideas?

    I'm trying to revamp the way I make tomato tarts with fresh summer tomatoes. My standard tart has always been puff pastry, basil oil, cheese and tomatoes. I'm not great at making puff pastry from...
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    Belated Happy Day Dave! May the year of the...

    Belated Happy Day Dave!

    May the year of the sucky landlord and uncertain shop location be forever behind you.
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    Looks great. Any night that progresses from...

    Looks great. Any night that progresses from music, beer, rum, wine, drinks has to be good!
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    Well, when a stock is not clarified, the...

    Well, when a stock is not clarified, the impurities can emulsify into the liquid, making the stock cloudy and feel muddy and/or greasy. You also want to draw out the fat, whether by skimming,...
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    We had Chris King hubs on our racing tandem. I...

    We had Chris King hubs on our racing tandem. I had no idea they made tampers.
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    The MAC is a fine choice. If you want an...

    The MAC is a fine choice. If you want an alternate, and the mother of all bread knives, look for a Gude.

    http://www.guede-solingen.de/english/guede-eng.html
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    Great news Dave! I'm confident there is a big...

    Great news Dave! I'm confident there is a big backlog of work when you're ready to go.
  21. So.. for an intense Brussels recipe look up...

    So..

    for an intense Brussels recipe look up Keller's bistro recipe. He serves it with Duck confit. Garlic confit, duck fat, thyme, chives etc....great flavors.

    On the ribs...you asked above...
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    Storage. When we entertain or cook for large...

    Storage. When we entertain or cook for large numbers I use sheet tray racks. Think of sheet trays as added shelves...each a mis en place for a different course or dish.

    Oh...and blue painters...
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    The lists above are good. :doublethumbsup: ...

    The lists above are good. :doublethumbsup:

    Might be on the basic side, but I'd add whisks, a good chinois and a Tamis. Maybe an ISI whip. I use tons of plastic squeeze bottles. Plenty of good...
  24. Sticky: Son - that lasagna looks fantastic! Easy -...

    Son - that lasagna looks fantastic!

    Easy - nice work. I make a similar salad minus the olives but add tomatoes. I like the chili idea too.
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    Larry - I'm not sure if this is the type of thing...

    Larry - I'm not sure if this is the type of thing you're after. My wife preferred drawer storage in our new kitchen, so I found these cork lined inserts:
    ...
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