Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: jbl

Page 1 of 6 1 2 3 4

Search: Search took 0.01 seconds.

  1. http://m.youtube.com/watch?v=q9lbAH9ttS4

    http://m.youtube.com/watch?v=q9lbAH9ttS4
  2. niche I know, but if you like Game of Thrones AND NBA basketball...

    http://m.youtube.com/watch?v=St5PLcxZy44
  3. Replies
    11
    Views
    563

    Thanks man!

    Thanks man!
  4. Replies
    11
    Views
    563

    Who here makes their own charcuterie?

    I've done it at work for a while, but am about to start at home.
    Anyone have any experience of this?
    Essential equipment?
    I'm going to start with bacon with various cures, and then move onto whole...
  5. Replies
    162
    Views
    15,846

    But normally it's a tarragon vinegar...

    But normally it's a tarragon vinegar...
  6. Replies
    280
    Views
    35,853

    What happened with the 14" old hickory? New...

    What happened with the 14" old hickory? New handle? Pictures please Mike!
  7. Replies
    65
    Views
    3,625

    Hey dude, I sometimes wear bakers' shirts like...

    Hey dude,
    I sometimes wear bakers' shirts like this one -http://www.russums-shop.co.uk/clothing-c4/coats-and-workwear-c14/unisex-bakers-tunic-white-polycotton-short-sleeves-p232

    I also wore white...
  8. Replies
    28
    Views
    2,282

    Amazing video! Thanks

    Amazing video! Thanks
  9. Pour into shallow gastros to cool

    Pour into shallow gastros to cool
  10. Replies
    23
    Views
    1,012

    I'd add Japanese Knife Imports to that list,...

    I'd add Japanese Knife Imports to that list, Gesshin Ginga/Suisin Inox perhaps, and for the top end of your budget, maybe a western Itonommon from Japanese Natural Stones... Some serious knives on...
  11. Replies
    23
    Views
    1,281

    I worked in a 2 Michelin star where a Victorinox...

    I worked in a 2 Michelin star where a Victorinox pastry knife was the most used knife on all terrines. I guess it avoids any downward pressure...
  12. Replies
    23
    Views
    1,281

    I'd go serrated. Not at all cool I know, but...

    I'd go serrated. Not at all cool I know, but something Super Slicer esque would work for me.
  13. Thread: Chef Shoes

    by jbl
    Replies
    3
    Views
    295

    Hey man, this topic has been covered extensively;...

    Hey man, this topic has been covered extensively; use the search function! A lot of the guys here wear things not easily found in the UK. I too wore clogs for ages until my achilles really started...
  14. Replies
    219
    Views
    7,230

    A great way to introduce yourselves! Good karma...

    A great way to introduce yourselves! Good karma headed your way.
    I'm in!
  15. Replies
    26
    Views
    1,778

    There was a recent thread where one or more...

    There was a recent thread where one or more people had quoted a post containing a HUGE picture, just to add emoticons and similar. Annoying to scroll through. A little button for an acknowledgement...
  16. Replies
    26
    Views
    1,778

    No more or less than someone taking up bandwidth...

    No more or less than someone taking up bandwidth with a quote and '+1' or emoticon
  17. Replies
    26
    Views
    1,778

    I don't either, now I've seen the back lash! Haha!

    I don't either, now I've seen the back lash! Haha!
  18. Replies
    26
    Views
    1,778

    Like

    Like
  19. Replies
    26
    Views
    1,778

    can we have a 'like' button?

    So many members post comments that make me laugh and smile, but I don't always have anything to add to a thread, and quoting them 5 pages later is annoying and disrupts the thread's flow.
    Just a...
  20. Replies
    66
    Views
    6,808

    My huge pestle and mortar and my 10" thick...

    My huge pestle and mortar and my 10" thick butchers block, at home to give my 6'5" frame some hunch relief!
  21. Replies
    71
    Views
    2,795

    It should definitely not ever be piled into a...

    It should definitely not ever be piled into a ring mould, or have the consistency to hold that shape. It should be fluid enough that a spoonful on a plate spreads to the edges of the plate if gently...
  22. Thread: Kitchen Slang

    by jbl
    Replies
    72
    Views
    5,792

    "What's black and lives in the oven/under the...

    "What's black and lives in the oven/under the salamander/in a pan?" A question posed when someone is letting something burn
  23. Replies
    71
    Views
    2,795

    You could, but I think it's best just to say you...

    You could, but I think it's best just to say you are cooking farro, rather than risotto. Its like when people say that they're making a carpaccio of pineapple; its a lack of understanding-carpaccio...
  24. Replies
    71
    Views
    2,795

    Don't get me wrong, it'll be delicious, and I...

    Don't get me wrong, it'll be delicious, and I love farro (Emmer wheat) but it doesn't really 'risotto'
    '
  25. Replies
    71
    Views
    2,795

    But it won't be similar at all texturally, more...

    But it won't be similar at all texturally, more akin to a barley risotto, much, much less starch
Results 1 to 25 of 140
Page 1 of 6 1 2 3 4