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Thread: YouTube Knuckleheads

  1. #931
    Quote Originally Posted by Mucho Bocho View Post
    You're going to love this one. Presented is a knife skills class from a Cordon Bleu trained Chef--Elizabeth Whitt.

    It starts getting good at 3:00. Check out 9:24 for her tips on taking down a Onion. Look at that sawing motion. Pretty generous portion of tips cut off too. Something tells me that **** would not fly in ThEoRy or Chuck's kitchen.


    Its obvious that she doesn't use sharpening the stones. What a bute. so this this is the cutting technique that they teach at one of the worlds finese Culinary school in the world? Please, somebody save meh! ;-)

    http://www.youtube.com/watch?v=bycgZ0PI6og
    I can never make it completely through one of these videos because I'm afraid I will absorb the stupidity.
    Twitter: @PeterDaEater

  2. #932
    Senior Member Mucho Bocho's Avatar
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    Good one Pete. I hear ya, infact I was observing some other knife demonstration videos and this one came up. By the title I though I'd learn something. But truth is the only thing I learned was that I don't want to go to the Cordon Bleu if thats what they teach their chefs.
    One thing you can give and still keep...is your word.

  3. #933
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    Quote Originally Posted by Mucho Bocho View Post
    Good one Pete. I hear ya, infact I was observing some other knife demonstration videos and this one came up. By the title I though I'd learn something. But truth is the only thing I learned was that I don't want to go to the Cordon Bleu if thats what they teach their chefs.
    With big schools, even some of the most respected I suspect its like anything. Hey there is many people who graduated from the highest academic school and even became president of USA

    Saw Saw Saw that onion LOL

  4. #934
    Senior Member Chefdog's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    You're going to love this one. Presented is a knife skills class from a Cordon Bleu trained Chef--Elizabeth Whitt.

    It starts getting good at 3:00. Check out 9:24 for her tips on taking down a Onion. Look at that sawing motion. Pretty generous portion of tips cut off too. Something tells me that **** would not fly in ThEoRy or Chuck's kitchen.


    Its obvious that she doesn't use sharpening the stones. What a bute. so this this is the cutting technique that they teach at one of the worlds finese Culinary school in the world? Please, somebody save meh! ;-)

    http://www.youtube.com/watch?v=bycgZ0PI6og
    Oh dear god! There aren't enough bytes on the interwebs to begin listing everything wrong with that video. She should be embarrassed to call herself a chef. I expect my students to surpass that level of knife "skills" within the first month.
    Wow, I'm flabbergasted at that bucket of fail...

  5. #935
    Senior Member Crothcipt's Avatar
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    some good comments that pretty much state what a bad vid. it is. At least she got him to throw away his crappy knives. To bad her good knife isn't as good as she thinks.
    Chewie's the man.

  6. #936
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    Quote Originally Posted by Mucho Bocho View Post
    You're going to love this one. Presented is a knife skills class from a Cordon Bleu trained Chef--Elizabeth Whitt.

    It starts getting good at 3:00. Check out 9:24 for her tips on taking down a Onion. Look at that sawing motion. Pretty generous portion of tips cut off too. Something tells me that **** would not fly in ThEoRy or Chuck's kitchen.


    Its obvious that she doesn't use sharpening the stones. What a bute. so this this is the cutting technique that they teach at one of the worlds finese Culinary school in the world? Please, somebody save meh! ;-)

    http://www.youtube.com/watch?v=bycgZ0PI6og
    Oh my. That cooking with Jack show will always make me laugh. There was a time about 100 years ago up thread that I think Justin0505 posted one of his reviews of the Yoshi Blade ceramic knife. I laugh my as$ off every time I think about it. Watch from the 7 minute mark. There is other stupid sh!t before that, but it is golden when someone chips a blade and doesn't understand what's going on. What this means in reality is that...he keeps sawing a wooden spoon with a ceramic knife.

    It's too funny.

    .
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  7. #937
    Senior Member Crothcipt's Avatar
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    Good thing he kept the receipt.
    Chewie's the man.

  8. #938
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    I love when they try and cut non-food items, and when it cuts through in some cases they say wow that's a sharp knife!


    Favourite part was when he was scared of the peeler. That's great. Don't give him a freshly sharpened knife by Dave. Finger's straight off.

  9. #939
    Senior Member Anton's Avatar
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    If only food could talk

  10. #940
    Quote Originally Posted by mr drinky View Post
    Oh my. That cooking with Jack show will always make me laugh. There was a time about 100 years ago up thread that I think Justin0505 posted one of his reviews of the Yoshi Blade ceramic knife. I laugh my as$ off every time I think about it. Watch from the 7 minute mark. There is other stupid sh!t before that, but it is golden when someone chips a blade and doesn't understand what's going on. What this means in reality is that...he keeps sawing a wooden spoon with a ceramic knife.

    It's too funny.

    .

    That had me rolling - too funny!!!!

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