Type: Posts; User: jbl
I've done it at work for a while, but am about to start at home.
Anyone have any experience of this?
I'm going to start with bacon with various cures, and then move onto whole...
But normally it's a tarragon vinegar...
What happened with the 14" old hickory? New handle? Pictures please Mike!
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...
Amazing video! Thanks
Pour into shallow gastros to cool
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...
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...
I'd go serrated. Not at all cool I know, but something Super Slicer esque would work for me.
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...
A great way to introduce yourselves! Good karma headed your way.
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...
No more or less than someone taking up bandwidth with a quote and '+1' or emoticon
I don't either, now I've seen the back lash! Haha!
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.
My huge pestle and mortar and my 10" thick butchers block, at home to give my 6'5" frame some hunch relief!
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...
"What's black and lives in the oven/under the salamander/in a pan?" A question posed when someone is letting something burn
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...
Don't get me wrong, it'll be delicious, and I love farro (Emmer wheat) but it doesn't really 'risotto'
But it won't be similar at all texturally, more akin to a barley risotto, much, much less starch