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Thread: Michael Symon's cutting board on Cook like an iron chef

  1. #21
    Senior Member mpukas's Avatar
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    [QUOTE=rockbox;12854]Outside Morimoto, Michael Symon is my favorite iron chef. He just makes stuff I like eat. Have you guys ever seen the board he uses on "Cooking like an Iron Chef". It totally badass. Its an integrated board that appears to be about the size of a standard work desk. I think its made out of walnut and has a large hole cut in it for trash. I'm thinking of making making one to replace the top of my kitchen island.

    I really like MS too...

    Last time I watched MR Knuckle Sandwich, his counter tops were the same style - dark edge grain wood - but the whole counter top was wood, not inlaid like MS's. He has some very cleaver things built into it too, like recesses for small vessels - for holding salt, ground pepper, etc. - so that the tops are flush w/ the counter's surface.

    Food Network must use the same designer/fabricator for all of these sets...

  2. #22
    Marko Tsourkan's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    You can get 6" hole saws. And you can drill from both sides using the pilot drill hole to align them. Or if you couldn't get a 6", you could drill two 3-4" or holes next to each other and cut out the left over material between them to make a 6-8" long oval opening.
    Sounds like a lot of work.


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  3. #23

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    Drilling with a hole-saw from both sides sound like a great plan to me.

  4. #24
    Senior Member wenus2's Avatar
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    I like the oval idea. What would keep one from simply using a jigsaw, start a hole and get to cuttin'?
    I've actually considered something like this a few times because my sister has a friend with a very similar setup to this. The only thing is that it dumps into a trash can under the counter, which I don't really like.
    I would want it to dump into a stainless hotal pan so I would be prompted to dump it after every use, and I could simply toss the pan in the dishwasher.
    Otherwise it would constantly be all dank under my board, because if I can dump it bi-weekly... I will

  5. #25
    Canada's Sharpest Lefty Lefty's Avatar
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    The hotel pan is a great idea.
    That is essentially what we did with our beef scraps at the butcher shop. We had two rectangle holes that lead to a scrap bin. A lot of very useable "scrap" would get turned into ground beef or suet later on in the day. Just because it was scrap while trimming out a roast or a bunch of steaks, doesn't mean it was scrap altogether.
    09/06

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  6. #26
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    Quote Originally Posted by rockbox View Post
    Outside Morimoto, Michael Symon is my favorite iron chef.
    I'd have to go with iron Chef Chen Kenichi as my 2nd

  7. #27
    Canada's Sharpest Lefty Lefty's Avatar
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    I'm a Batali fan....
    09/06

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  8. #28
    Senior Member/ Internet Hooligan
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    Quote Originally Posted by Lefty View Post
    I'm a Batali fan....
    I wish he still played around on ICA (toying with his competitors). Miss him and his Misono.

    The flaming cheese wheel was fantastic showmanship.

  9. #29
    Canada's Sharpest Lefty Lefty's Avatar
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    Hey, I like this guy!
    My sentiments exactly! Not to mention he makes upscale mom food!
    09/06

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  10. #30
    Senior Member heirkb's Avatar
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    Quote Originally Posted by Chef Niloc View Post
    I'd have to go with iron Chef Chen Kenichi as my 2nd
    I just like the guy's name.
    I can't pick favorites out of the three (four not counting Iron Chef Italian) Japanese Iron Chefs, though.

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