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Type: Posts; User: stphntrjllo

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  1. Replies
    29
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    2,065

    Work in as many big houses in NY that you can

    Work in as many big houses in NY that you can
  2. Replies
    41
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    5,153

    I just buy vintage spoons because so many have...

    I just buy vintage spoons because so many have the nuns and they're easily lost
  3. Replies
    23
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    3,315

    French tops all the way

    French tops all the way
  4. Replies
    130
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    10,644

    Gotta support my kitchen The French Laundry

    Gotta support my kitchen The French Laundry
  5. Replies
    37
    Views
    1,702

    Gotta support my kitchen The French Laundry

    Gotta support my kitchen The French Laundry
  6. Replies
    11
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    674

    Smoke

    Smoke
  7. Thread: Tomato Jam

    by stphntrjllo
    Replies
    12
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    548

    Shallot red onion champagne. Vin sugar fluer de...

    Shallot red onion champagne. Vin sugar fluer de sel vitbris pectin
  8. Replies
    11
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    743

    Poly +1

    Poly +1
  9. Maybe for the homecook but I know the kitchen I...

    Maybe for the homecook but I know the kitchen I work in cost bout 13 mill
  10. Poached matsu and porridge

    Poached matsu and porridge
  11. Replies
    12
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    847

    Cool

    Cool
  12. Thread: dry pasta

    by stphntrjllo
    Replies
    37
    Views
    3,099

    Make ur own fresh is best

    Make ur own fresh is best
  13. Replies
    30
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    1,451

    Lemonade.

    Lemonade.
  14. Replies
    18
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    684

    Salt water purge for a few minutes agitate rinse...

    Salt water purge for a few minutes agitate rinse over and over
  15. Replies
    97
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    6,335

    Any real Chef knows what goes into our...

    Any real Chef knows what goes into our profession. It's irritating to even look at that guy
  16. Replies
    97
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    6,335

    When you serve something like tortilla...

    When you serve something like tortilla millefuille what do you expect
  17. Replies
    12
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    1,215

    Ecchef. Beef tongue confit is something we do all...

    Ecchef. Beef tongue confit is something we do all the time at work use duck fat thyme garlic cook sous bide 48 hours it make nice charcuterie
  18. Replies
    13
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    1,152

    You need to rest the meat before slicing.

    You need to rest the meat before slicing.
  19. Replies
    54
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    3,500

    [ agree with ThEory I use the cryovac every day...

    [ agree with ThEory I use the cryovac every day and it has many more uses than just circulated waterbath cooking its great for infusing flavor or hydrating something immediately. As for my favorite...
  20. Try roasted sunchoke puree for your meat they're...

    Try roasted sunchoke puree for your meat they're in season and a good starch as for other veg that's easy use things that are in season cauliflower broccolini turnips artichokes are nice right now....
  21. Replies
    12
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    613

    If you want to wow people you have a billion...

    If you want to wow people you have a billion options from roasted lamb saddle to pasta dishes like homemade agnolotti or ravioli. If you want to make it quick and easy bring charcuterie and cheeses...
  22. Replies
    17
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    797

    My fav is to use the bodies in the sauce. Roast...

    My fav is to use the bodies in the sauce. Roast the heads with carrot tomato terragon and onion to make a stock. Add that to your sauce... oh man
  23. Replies
    28
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    1,438

    I have the exact same Griswald that's in that...

    I have the exact same Griswald that's in that photo got it at a flea market for $10 best investment ever
  24. Thread: im new

    by stphntrjllo
    Replies
    11
    Views
    342

    im new

    I'm OCD about knives. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
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