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Great work Mike.... can't wait for the scimitar!

that's a really sweet setup. pig + oysters = gluttonous ecstasy.

I just got on their waiting list... he said it went from 4-5 weeks to 8 months in just the last few weeks. Really like the profile of their gyuto as it's a bit different than anything in my stable.

Are there any security cameras on site that you could reference? Just awful man...having to work somewhere that you know there is a thief amongst them is unsettling.

I'm in, and thanks for putting this on!

"did you find the swivel peeler to be clunky with the big swivel head? The clunky feel and loud noise of the swivel Rosle head on my Y-peeler is one reason I don't really love it." the loud clunky ones kinda bug me as well. more into the Y peelers; generally keep a few of the $4 Kuhn's and a...

amazing what they get away with charging for some of that stuff in the grocery stores. love the transformation a simple piece of pork can go through with the help of a little salt, sugar and smoke.

Aloha is right! Woke up to a tiny bit of snow on the roof and just sighed... sick of wonter already and looking forward to being island bound already.

Charred animal flesh served on a giant skewer and hop laden beer are two of my favorite things...

A couple of other notables... Ideas in Food by Aki Kamozawa and H. Alexander Talbot. Kind of a scaled down version of Modernist Cuisine and far cheaper. They have a cool website as well. A couple of books geared toward Asian cuisine; Spoonful of Ginger, and Hot Sour Salty Sweet. Not sure of...

Not sure if there is one on India; the last three I tracked down were Germany, Russia and SE Asia, all were in softcover. They're a scaled down a bit (size not content) from the hardbacks but impressive none the less. The CIA also puts together solid books on the fundamentals. Their Garde...

What's worse...the excessive sterling of knives or the tools that do it as fast as they can without regard to what they are actually doing just so they can look cool? Had a few of those in my group at school years ago and it always made me shake my head.

Even worse are the servers who come into the kitchen and comment on the music.... "what are you listening to?!?!? Bla bla bla" just shut up and go do something productive please.

From servers: hearing "not my table" lack of comminication those who do not aspire to be career servers and express it aloud or through their work excessive perfume/cologne; no one wants to smell a french cathouse lazy, whining, rambling do not pay attention during pre-service/don't...

Some of my favorites are as follows: Pretty much anything by James Peterson; he covers a variety of subjects from french food, sauces, soups, vegetables, seafood... all very well written. The Flavor Bible by Dornenburg and Page; they've written a couple others.. The Soul of a Chef I read...

"Charcuterie" by Brian Polcyn has at least one pastrami recipe in it as well as a ton of other great recipes for various sausages and cured meats. Well worth the money spent.

Nice haul. I'd like to pick up the updated copy of OFAC... I have his second book as well, believe it's called "The Curious Cook" but i'll have to dig it out.

Thanks everyone... Western New York; just outside of Buffalo, although i'm seriously considering making this my last snowy winter and heading far far west.

Have worn both the Danskos open and closed back along with the Birki Londons. The Birki's take a bit to break in but once they are fit to your foot they're great.

Evening everyone.... I thought I had registered here when the site first went up. I'm a refugee from the other forum and finally have the time to hang out and talk knives. I have a few left in my collection and looking to expand once again so i'm here to see what's new and what everyone is up...