Type: Posts; User: Chuckles
I noticed that Hoss and Larrin couldn't figure out what I was saying. That should be a big red flag to anyone that stumbles across this thread. I looked into it and my previous post seems to...
Good stuff. It is cool looking. And a great way to get your sleeve tattoo into the close up action shot.
Kids these days. I tell ya. With the hair and the cloths. Don't get me started on that...
Happy B-day guys!
I know Marc has a new toy.
The health dept in my city seems to want to catch you during service. They are very tough but consistent. I got nominated for a 'food safety award' based on my last inspection but, in the end, lost...
Don't have any idea if it is true. But I have heard that when the inspectors walk into Batali's place the front door staff has a button to push to signal the kitchen and then everyone just throws...
The Immaculate Crustacean
I know. It's a little sacrilecious.
One of my favorite threads on the forum:
Oh my... Colicchio's stock went up a few points for sending him home.
I use a vintage dexter russel chef knife. It won't chip and the edge comes back fast. I have realized that no matter the knife I don't enjoy rock chopping. So I feel a little dirty when I use one of...
It is $15 more than the kagero but comes with a nice magnetic saya. Both from vendors that we all know and love. Decisions decisions.
Powdered steel knives are very interesting. As far as I can figure out the process results in a very small carbide size and a high carbide volume. Small and unified carbide size is what makes white...
If you are looking at Misono I would steer clear of the UX10 and instead look at the Swedish Steel series. The people I have known with UX10 knives have had a lot of trouble sharpening them. Dragons...
I'm in. I took pics of my wife's parer but for some reason am not allowed to post pictures in this forum.
Happy B-Day KKF!
Great great place.
It is hard to imagine a knife retailer AND a knife maker coming up with that product and walking away saying mission accomplished. It is a real head scratcher. :scratchhead:
-12 on the way to preschool just now. Brrrrrrr.
I think a lot of it has to do with how much risk you are willing to assume. What kind if position you would be leaving, how many people outside the business are depending on your income, how little...
A restaurant in my neck of the woods opened the way Salty describes. Then, after a couple years they did a kick starter campaign and made 300k in a week. Now they are about to re-open.
That's a tough one to watch.