Recent content by Dusty

Small handmade pasta. Orrechiette, strozzapreti, garganelli. Always take me way longer than they should.

There is a traditional Pugliese pasta dough called grano arso - which means burnt grain essentially, in which a portion of the flour and semolina is aggressively toasted before the dough is made. It comes from the peasants picking through the wheat fields after they had been burnt and making...

Joined a powerlifting gym, got sick, got better, fed some people, had my mind blown by a physiotherapist (my foot hurts because of my back), trimmed my beard and drank amazing wine twice.

Pasta. So much pasta. We buy nice dry pasta for the staff, sauces are made from leftover bits and bobs. Occasionally my Indian sous will make a pretty banging curry, occasionally I'll make fried chicken and slaw. But mostly pasta.

At home: I use a panini press to cook whole spatchcocked chicken. A tray of ceramic house bricks as a pizza stone for some massive thermal mass. At work: I use a sous-vide bag to soak a sharpening stone in a hurry. Works really well, air out, water in! A bent paperclip as a lo-fi...

Good stuff man, I like your use of leaves.

Keep working with your rika, if somebody asks me for a stone that produces a thick creamy slurry in that grit range, it would be my very first thought. As said above, lap and permasoak.

I also read Kanye knife works. Imagine the bling!

http://www.amazon.com/gp/product/B002JTWRDS/ref=as_li_ss_tl?ascsubtag=5cad7b6a179f472dbfb9dadd79db9484&ie=UTF8&camp=1789&creative=390957&creativeASIN=B002JTWRDS&linkCode=as2&tag=slickdeals These are hilarious. Make sure you scroll down to the reviews. For a minute I thought it must have...

Always know what your next job is going to be. I find I waste more time between jobs - getting containers, going to the coolroom etc - if I'm not thinking about the next job or two in the queue. A little tip, but it may save you ten minutes a day.

I've really enjoyed the episodes I've seen so far. I've just started at a modern Italian place, so the Massimo Bottura episode was particularly good. There was a moment during the Ben Shewry episode that gave me the feels. Over the last couple of years, I took some time off from full-on...

I have used a Zanussi pasta cooker and stovetops for a couple of years a couple of years ago. Pasta cooker was awesome stoves were fine - although they didn't throw out a brutal amount of heat. We only used those ovens for slow braises (had a combi for service), so I cant really comment on them.

My two most listened to records this weekend: Phosphorescent - Muchacho Ethereal, psychedelic alt.country, with some singalong moments. Both sound pretty amazing on vinyl. Darkside - Psychic Roomy, psych, guitar based ambient with a fantastic bass-game and some electronic tweaky...

I love these. I always have a palette knife in my back pocket, but I think I'm too hard on them to get one this nice.

I've sent back bottles twice in my life. Once the wine was really obviously corked and the Som agreed and there was no drama at all. The other time, the wine was kind of sent back for me: a buddy of mine was our server, she chose the wine poured it, I was underwhelmed, but didn't comment...