Recent content by Miso-Mustard91

@Luftmensch Pepe saya is good stuff, I remember my old restaurant use to haves box of single serves for functions, needless to say I would use them on my toast haha! I was working at a fairly well known gastro pub in Sydney a few years ago and we would whip the very best double cream we could...

My wife often questions me why I obsess over baking SD boules especially over the winter period when the challenges of temperature for a newbie can be hard to understand. Ive tried my hand at sourdough for the last few years and found with the urge to constantly improve and gather more...

Appreciate all the feed back, will definitely follow these: - go slow, check often - mirror dominant hand movement - replica normal sharpening stance and set up - practice on in-laws garbage drawer beaters Thanks again

Have always admired those with the skill of being ambidextrous with certain tasks. When sharpening with my dominant hand (right) I find over the course of the session my hand is often fatigued quite quickly due to the repetition but also through the years of wear and tear of the kitchen life in...

My wife has a preserving business and a very popular combination of hers is peach and raspberry AKA “peach melba” Generally we do 60-70% sugar depending on fruit sweetness and enough lemon juice to balance. She also does the cold plate in the freezer method to check the set

@Angie Generally we use the pink pickled ginger found at local Asian supermarkets, it’s sweet and has nice tang and best of all if you buy the 1kg pack and decant into smaller containers it can last forever....or u til you smash through them Consider using ginger in sweet items too!

@Chefgibson DM coming your way!

As a chef I’m pretty lucky because so too is my wife! When I cook it’s generally different things as oppose to our usual staples, trying new flavour combos/techniques/presentations for up coming menu changes etc, or obsessing over recipes to fine tune then to the point of over kill. My wife...

Thanks Matus and Nemo So far I’ve got: Takamura Chromax 210mm Kama-Asa W2 210mm Tanaka Ginsan 240mm Mac Mighty 240mm Home knife at the moment is the W2 and the rest are due for a touch up and for pro use Always on the hunt for a bargain or something to add!

Hi KKF community Been a long time lurker on the forums for information on free hand sharpening, J knives in general and other thoughts for next knife purchases, glad to stick around and soak it all up. Also big shout out to all my fellow chefs worldwide on the line day in day out! MM