Quantcast
Good Eats Bouillabaisse - Page 2
Page 2 of 2 FirstFirst 12
Results 11 to 18 of 18

Thread: Good Eats Bouillabaisse

  1. #11
    Senior Member Slypig5000's Avatar
    Join Date
    Feb 2013
    Location
    Austin, TX
    Posts
    117
    I've seen him pull out the Sab a couple of times on his early shows, always makes me happy.

  2. #12
    Senior Member K-Fed's Avatar
    Join Date
    Mar 2011
    Location
    Palm City, FL
    Posts
    765
    Took the day off today from both jobs and will probably break out my babies to cook some Irish-American fare. Always makes me happy as well.

  3. #13
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,387
    I love Bouillabaisse,you would think from this forum & the many cooks on it that persons in the field have good knives & sharpening knowledge.From my experience it is not the norm.Many home cooks here have better knives & more sharpening knowledge than most professional cooks.

    In my early days in Hotel Kit. many of the major Hotels had European Chefs.German,Swiss,French.A longtime friend of mine Hans,one of the best bakers in Hawaii(he is even older than me).His father was killed in WW2 & when the Russians were advancing a Tank took him, his sister & Mother toward the American lines.

    The most used knife,myself included were Forschners.Generally sharpening had many forms.Depending on the country of origin.For the most part cooks take pretty good care of their knives,they have to.Martin Weisse(Swiss) hired me at Kahala in 1982 because the Hotel needed a Ice Carver.I had learned how to do Ice at Sheraton Waikiki.One of my first jobs at Kahala was Butcher helper.A local Japanese,George Masamoto was the the Butcher,he only used Carbon knives & knew how to sharpen them.He got me my first Carbon Masamoto Gyuto.Not long after we had a Sushi Promotion & brought in guys from Japan.A Sushi Chef taught me how to sharpen my new Masamoto.I still use that same tech.it was so good.I was lucky to have a couple guys steer me in the right direction.

    Even today,many cooks are into Japanese knives.Most lack good sharpening knowledge,enough to get them by,sometimes not.I have taught quite a few cooks how to sharpen.

  4. #14
    Skip the knives that he used part. I loved the flash back to France part at the first. Been there and done that with those folks. The French can be "difficult" sometimes.

  5. #15
    Senior Member rdpx's Avatar
    Join Date
    Jan 2013
    Location
    London
    Posts
    362
    Every time I see this thread on the title page I read it as "God eats bouillabaisse".

  6. #16

    Join Date
    Mar 2011
    Location
    The incredibly sophisticated Boise, ID <g>
    Posts
    907
    Quote Originally Posted by rdpx View Post
    Every time I see this thread on the title page I read it as "God eats bouillabaisse".
    Well....there's no doubt, in my mind, that he does eat Bouillabaisse. Any self respecting deity would.

  7. #17
    Senior Member rdpx's Avatar
    Join Date
    Jan 2013
    Location
    London
    Posts
    362
    Quote Originally Posted by bikehunter View Post
    Well....there's no doubt, in my mind, that he does eat Bouillabaisse. Any self respecting deity would.
    Yep - that's what I think every time!

  8. #18
    Senior Member K-Fed's Avatar
    Join Date
    Mar 2011
    Location
    Palm City, FL
    Posts
    765
    http://www.youtube.com/watch?v=TvuSf...387AA35D5AB1DC

    at about 25:20 into this episode AB breaks out a sabatier nogent slicer to break down a mango.
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •