My knives.
For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food. - Bourdaino
My knives.
For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food. - Bourdaino
Nothing wrong with that. Though so far I'm pleased there's been some high end stuff as well as everyday tools mentioned.Originally Posted by apicius9
Left handed fish spat, Rosle tongs, multiple plating spoons, olivewood risotto spoon, high-heat rubber spat, oxo silicone micro whisk, microplane--- all indispensable during service.
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
chefchristophermiller@yahoo.com
Good ones Chris. Rosle tongs FTW! Where do we keeps all of our tools? Ultimate edge deluxe 18 pocket knife kit of course.
Several kunz spoons, regular and slotted. 4inch f.dick fish spatula. Hi temp rubber spatula. Whustoff shears. Husky needlenose pliers for pin bones.cuisinart buerre blender.
Many have mentioned some of my favorites but one gadget I would repurchase if lost is the pigtail flipper. Turns me into a magician with a magic wand.
http://www.amazon.com/Pig-Tail-Food-.../dp/B0000AV0T8
One thing you can give and still keep...is your word.
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i used to make those. Made a giant one for my dad so he could flip Elk and bear roasts. It was forged all out of mild steel and I carved the steel handle into the head of an eagle. I also made one out of a 200 year old lightening rod once upon a time. Wish I still had that one. It's in a good home now though.
I haven't lived the life I wanted, just the lives I needed too at the time.
That is all.
My nearly twenty year old mundial carving fork. I did a trade school cookery subject as a high school elective, and this is the only piece of kit I still have from it. Rosewood handle (that I'll replace one day), light, thin, sharp and tough. Not awesome for actual carving, but I use it for cooking and plating everyday. Not. High end fork at all - I bought it when I was fourteen.
Also my bbq tweezers. 35 cm, fine tip tweezers. Long and tough, just for chargrill work.
OXO tongs, other than knives and pans, there is little else I can do without.
Jason
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