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Type: Posts; User: snowbrother

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  1. Replies
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    778

    I'd like to know as well if you don't mind...

    I'd like to know as well if you don't mind answering. I had to move back to WV to help take care of family, but most of my culinary career has been in DC/NoVa. I'm hoping to move back before too long.
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    1,037

    I always like the classics. Mignonette (I like to...

    I always like the classics. Mignonette (I like to use long pepper, shallots and cabernet vin with a little chive). The finger lime is a great idea too, maybe do a little finger lime play on ceviche...
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    39
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    1,827

    Do you cut a lot of onions or anything like that?...

    Do you cut a lot of onions or anything like that? Onion skin is horrible for dulling edges. It also depends on how much you use it. Working 12-16 hour shifts meant I would have to strop a few times a...
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    720

    There is this place in Arlington, I can never...

    There is this place in Arlington, I can never remember the name of it or where it is (my wife always found it for me), that makes killer Ethiopian food. It's in a little strip mall that is all...
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    720

    I no longer live in DC, but you should check out...

    I no longer live in DC, but you should check out Fiola Mare. Chef Melfi is a beast in the kitchen and the best chef I have ever had the pleasure to work for. Trust me, you won't regret it.
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    39
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    1,827

    I do have to agree that VG10 can hold an edge...

    I do have to agree that VG10 can hold an edge well. I have a Shun Premier santoku that I have been trying to get rid of forever. It is my goto knife when I have a job that might not treat the knife...
  7. Replies
    65
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    3,139

    I started wearing one of these...

    I started wearing one of these (http://www.chefwear.com/store/item.asp?ITEM_ID=215&DEPARTMENT_ID=5) in white. It looks presentable enough to wear in front of guests, but it is extremely cool for a...
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    443

    Eventually, when I can afford it and if he has...

    Eventually, when I can afford it and if he has the time, I am looking to order a full set of sayas for my kit in bloodwood from Lefty. His work is nothing short of beautiful.
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    1,564

    What I don't understand is the people that order...

    What I don't understand is the people that order something that they are clearly allergic to. I've had people order scallops, but they are allergic to shellfish. I did a shallot confit that somebody...
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    981

    I have a nice armstrong forge paring knife that I...

    I have a nice armstrong forge paring knife that I love. It takes a better edge than some of my japanese blades. But I rarely ever use a paring knife. I ended up just leaving it at home because I use...
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    4,780

    A skeleton walks into a bar and asks for a beer...

    A skeleton walks into a bar and asks for a beer and a mop.

    *bows* I will walk away now as the sound of crickets covers my escape. As I do, I make the guess: Tanoak.
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    2,267

    I have to sharpen every 3 days minimum,...

    I have to sharpen every 3 days minimum, preferably a quick touch up every night. I don't steel my knives, but I do occasionally strop on my wooden cutting board if I notice it is losing its edge.
  13. Thread: Powders?

    by snowbrother
    Replies
    3
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    296

    I've worked with a lot of powders and I honestly...

    I've worked with a lot of powders and I honestly think they are over done. The most successful use I have seen for it was a bacon powder to use as a sort of crust on our wood-fire roasted bone...
  14. Replies
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    36,972

    Sorry for being offtopic, but I'm from Northern...

    Sorry for being offtopic, but I'm from Northern Virginia as well. I didn't realize anyone else here was from here.

    Now to stay on topic, all of the work everyone is doing for this is purely...
  15. Replies
    36
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    4,196

    The boning knife they make in their classic line...

    The boning knife they make in their classic line is actually quite nice as well. I love the shape of that knife. I would like to eventually get a vendor here to make me one in a better steel with ta...
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    4,196

    I hate shuns, I loathe them. But I actually like...

    I hate shuns, I loathe them. But I actually like the profile of that knife. I prefer a kiritsuke over a gyuto in general, thinner, better control and more dexterity. But I wouldn't go with a shun if...
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    I also use a squeeze bottle for water while...

    I also use a squeeze bottle for water while sharpening. Every job I have worked in the ktichen has used as many squeeze bottles as possible. GM uses them for vinaigrettes, dressings, sauces, etc. we...
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    I would go with #1. I prefer sharper over...

    I would go with #1. I prefer sharper over durability, but that's just me.
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    1,793

    Alton Brown: Q&A

    I don't know if you guys have heard of reddit. It is a forums based site, with many subforums for basically any subject. One of the subforums is AMA, which stands for Ask Me Anything. It is basically...
  20. Replies
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    No worries, I misread the date of the first post.

    No worries, I misread the date of the first post.
  21. Entire set of Foster Brothers cleavers on sale online

    I apologize if I'm not supposed to post this, but did anyone notice the entire collection of Foster Brothers cleavers up on ebay? It is a pretty nice collection. I know you can't link to ongoing...
  22. Replies
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    68,763

    "****, I want to eat god****it!" Best part of the...

    "****, I want to eat god****it!" Best part of the thread.
  23. Replies
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    I'd love it give this a try. Richard Powers,...

    I'd love it give this a try. Richard Powers, Woodbridge, Virginia.

    I can sharpen if needed.
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    I do 1 cup of sugar and 1.5 cups of salt per...

    I do 1 cup of sugar and 1.5 cups of salt per gallon of water.
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    i dont know about that, but I've cauterized on...

    i dont know about that, but I've cauterized on the bottom of a cast iron pan. It hurts like hell, but it takes care of it.
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