Recent content by tweyland

Not my choice. Mark set by chef and GM who don't want to hear about it from those ... people.

Love that Sorry TK account. I'm not a fast cook. But I get it done. One trick I like is when making an ice bath for shocking veggies, I put the ice and water in a 600 hotel pan, and use a perforated 400 hotel pan to dump the veggies in. Once everything is chilled, drain with the perf...

I have seen quite a range. From frozen corndogs dropped in the fryer to leg of lamb. Personally, I don't really think it's cool to just reheat something. I'd rather open up a can of tomatoes and change it into something else. Or take a couple of minutes and chop up a couple of onions and...

http://japan-blades.com/recommend/2387.html I've had this one for a few years and it performs well for me.

I remembered that I also used to own a Wusthof Super Slicer which is worth considering. It's the scalloped edge (reverse serrations). They also make a fully forged version. Only drawback for me was the 10" length, at the time was cutting large loaves.

If you can, you may want to borrow each for some time before buying. Both are easy to sharpen and are tough enough to work around bones. For the hankotsu, while the handle itself is comfortable, I personally find it a bit troubling that there is no slipguard or bolster to protect the hand...

All true. I've seen good cooks do good work with bad knives and bad cooks do bad work with good knives. ~Tad

I worked at a place where it was fast casual - people go thru a line, order rung up, food brought to them, but it was a bit nicer than the usual. The owners put up a tip jar with a sign saying something like, Your gratuities are shared by everyone, counter people thru dishwashers, we thank...

For what it's worth, my understanding is that (at least in California), owners/management cannot force waitstaff to split their tips with the Back Of the House-kitchen, only to bussers, runners, etc (Front Of the House-waitstaff). That's why the French Laundry and a few other restaurants call...

I originally bought this Kanemasa 300 suji just to slice steaks and roasts, but it has become my primary prep knife. It strikes a nice balance between having some belly, but not too much belly, takes a great edge, not too reactive to food, not too chippy, and good value for the money. Not so...

I own or have owned the Mac, the ITK Tojiro, and the Viking (relabelled Gude 320). All three are serviceable. Currently the Viking/Gude is in my knife kit, it's the longest and sturdiest. I feel it needs a little bit of sawing effort to finish the bottom crust cut, and by far the heaviest...

Hello and welcome! I'm far from an expert, but we did a few half steers that were cut into 6 chunks for transport to our kitchen. Still quite bulky and still quite a challenge. I do think a reciprocating saw would be worth it, they can be had for a reasonable price, especially since...

It was a cool hang last year, I would like to attend again, but unfortunately it's unlikely that I'll have a Saturday off. I look forward to the coverage. ~Tad

In my humble opinion, sous vide is great for certain applications/situations, but I have yet to have a perfectly SV cooked steak that is better than a perfectly grilled or conventionally cooked steak. As for learning, I think it's a complicated but learnable topic if you are trying to learn...

I relate to most of these mentioned so far. A few more/repeats: -Servers who walk into the kitchen during the peak of summer when it is hot as hell on the line, and say, "Jeez, it's soooo hot in here!! I don't know how you guys do it!!" STFU. Yes, we know it's hot, dumbass, we are doing...