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    I would do the Mexican,Spanish, or Portuguese...

    I would do the Mexican,Spanish, or Portuguese influenced dishes like tacos as stated above, or blackened , or maybe a dish with tomatoes. The earthy flavor does well with these types of preparations
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    it's unfortunate that you got a bad experience at...

    it's unfortunate that you got a bad experience at a fine dining restaurant. My opinion is that your mush was more attributed to the brine or marinade that was used rather then the sous-vide process...
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    great career and hobby you got there, looking...

    great career and hobby you got there, looking forward to the sharing of your knowledge also
  4. Thread: Thank you

    by goodchef1
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    true, all forums start off this way, the trick,...

    true, all forums start off this way, the trick, as this forum grows is to weed out a few of future members who join just to instigate, contradict, and bash. This hurts the over-all atmosphere as a...
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    awesome, Pearl Jam has been around awhile. The...

    awesome, Pearl Jam has been around awhile. The young girls at work give me that puzzled head tilt look whenever I mention that generations music and bands
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    the strange thing is that with the costs of...

    the strange thing is that with the costs of todays Jnats, if that is what those are, that guy may have got a better deal then the knife he ordered.
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    http://www.youtube.com/watch?v=WDaLNpdOYC8&feature...

    http://www.youtube.com/watch?v=WDaLNpdOYC8&feature=player_detailpage
  8. Thread: The iKnife

    by goodchef1
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    man i wish i had the last 22 seconds of my life...

    man i wish i had the last 22 seconds of my life back
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    how do they price these naturals? is it supply...

    how do they price these naturals? is it supply and demand, or is it the value of the sum of its parts.
  10. very nice blog. easy and pleasant to read. very...

    very nice blog. easy and pleasant to read. very funny that "adrenaline junkies" label:tooth:
  11. I did a retarded thing with amazing results. I...

    I did a retarded thing with amazing results. I got bored and soaked my beater Hiromoto VG-10 Damascus in etchant solution from Radio Shack 2 part to 10 parts hot water and fell asleep for 40min-1hr....
  12. Man, I knew I should have stayed away from this...

    Man, I knew I should have stayed away from this kind of thread, but my darn curiosity got the best of me. OP's, this is what you get when you elicit "what is the best" or "sharpest" type of threads....
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    Any maker think about asking gator to do a home...

    Any maker think about asking gator to do a home cook review? His reviews are thorough and detailed, with technical breakdown of applications. Also, many go to his site for info. May reach a wider...
  14. I assume these blade steels are soft, so it will...

    I assume these blade steels are soft, so it will tend to roll rather then chip. Try 3-5k, and 15-18 degrees. Steeling would be frequent, but should provide increased and adequate performance...
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    My Microtech is hard to do on stones, I go the...

    My Microtech is hard to do on stones, I go the mousepad way with microfilm, then green stuff. Works like a charm. cm154 steel keeps and holds an awesome edge. Btw, I found this in the middle of the...
  16. Thread: Shun Kramer

    by goodchef1
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    3,124

    Agree, Misono's can and do hang with other solid...

    Agree, Misono's can and do hang with other solid performers out there. Extremely light and nimble, excellent for pro-kitchens.
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    I hope this does not sound rude, just woke up...

    I hope this does not sound rude, just woke up with an inquisitive mind this morning. what is the purpose for doubling up on starch (potato crust & fries)? and your emulsification does not have any...
  18. Thread: Pick one...

    by goodchef1
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    Strictly for value and resale, I would definitely...

    Strictly for value and resale, I would definitely go with the Carter. For free and at that length?, I go for resale value, so I can continue to get new knives without overstocking
  19. Thread: Shun Kramer

    by goodchef1
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    it both looks good and a good steel. Shun will...

    it both looks good and a good steel. Shun will be coming out with a new line with same materials and different profiles soon, and I can't remember the name. I guess their Kramer version was a big...
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    #13? hmmm... I'm not overly superstitious but...

    #13? hmmm... I'm not overly superstitious but when it comes to sharp or dangerous objects, I stray from that number :D
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    can't do anything about the motivated part, but...

    can't do anything about the motivated part, but many of these types of videos do not show faces anyway. Would be good for makers and for inquisitive people like us to see how its done.
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    can't put my finger on it, but there's something...

    can't put my finger on it, but there's something about that design I really like. Might be great for deboning game birds
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    VG-10 in my experience because of its...

    VG-10 in my experience because of its brittleness, does not lend itself well to very thin edges or acute bevels, it is a good performer if profiled at a higher angle. Not every steel works well with...
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    Sur La Table has a introduction sale on the...

    Sur La Table has a introduction sale on the Miyabi Kaizen 8" chef. $99-regular price is $139
  25. Sticky: Now that's a freegin sandwich!!! :hungry:

    Now that's a freegin sandwich!!! :hungry:
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