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Thread: Good Eats American Slicer (on Knives)

  1. #11
    Senior Member Mike L.'s Avatar
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    Why do I feel the urge to punch that guy in the mouth?
    Another day, another band aid.

  2. #12
    Senior Member Chefdog's Avatar
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    Did anyone else cringe when they heard that Shun yanagi crunching through that crusty roast and then grinding against that terrible composite board???

  3. #13
    Senior Member Salty dog's Avatar
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    I wonder who consulted on the piece?
    After having done knife classes before I understand the "schtick".
    If you're not cutting stuff up every day you're not going to be that skilled. It's easy to lose track of the real message when clouding things up with a knife skills demo.

  4. #14
    Senior Member labor of love's Avatar
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    his skills are better than alot of people on tv actually. emeril and bourdain both have much worse skills.

  5. #15
    Giada has to be the worst, she looks like she is about to lop off a finger most times

  6. #16
    Chef Klaus - Das Boot -

  7. #17
    Senior Member Chefdog's Avatar
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    Quote Originally Posted by labor of love View Post
    his skills are better than alot of people on tv actually. emeril and bourdain both have much worse skills.
    Agreed.

  8. #18
    Senior Member Crothcipt's Avatar
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    I miss watching G. E. quite a few episodes he would talk about the history of food, which you don't get any more. Many times he would also have a chem. class along with what he was making. Which for me if I didn't use what he was talking about made me want to go and experiment with said food. Very inspirational when working with food all day.

    Also was wondering were I can get that chest cam set up for myself.
    Chewie's the man.

  9. #19

    Zwiefel's Avatar
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    I used to REALLY enjoy the show...but it's become so chock-full of his skits-n-gigs that there's not nearly as much content anymore.

    Still...by far the best thing FoodNetwork has in terms of education IMNSHO.
    Remember: You're a unique individual...just like everybody else.

  10. #20
    Senior Member Jmadams13's Avatar
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    Quote Originally Posted by K-Fed View Post
    I usually cut peppers skin side up. Never really posed any problem for me.
    I do as well. For knives that tend to accordion, this helps the problem. I dunno though, it was how I started, and never felt the need to change. Not so good with a duller knife though.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

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