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Last night had a table send back our Pickled Bean Sprout salad, they weren't aware that it was a 'salad' and said they can't eat raw bean sprouts.... And requested it be cooked, because they can eat them cooked apparently.

A lot of the above requests are from people who have a a crap experience before. Pink/MR no blood is from an unrested steak, cooked then put on a plate when you cut it blood/juice pours out. Allergies are big here too, ive recently gone 99% gluten free, I cook Thai food so no flour is used...

An old school chef where they actually knew a lot about everything and before the days of becoming a head chef 3 years after finishing school.. *cough* me *cough* My first exec chef was like that, a C.I.A trained chef who had at least 30 ring binders of recipes in his office, he said "I...

Yeah its not bad, Sydney is pretty sweet, Melbourne has quite a good scene too. Its definitely a good place to live especially if you like the hot weather and beaches. I'm more of a winter guy and enjoy my snow and so do my malamutes. If you're bored check out www.seek.com.au, www.simply...

****, that sounds crap. In NZ, minimum wage is $13.50. I'm the head chef at my place and earn $30/hr, I pay my cdp's between $18-$22. Dishies/kitchen hands $14.50-$15/hr. I regularly work 50-60 hrs. And we get 10% of tips.. Australia pays quite well also, they have quite a good dollar...

Ive got a set by www.eka-knivar.se a Swedish company that make a variety of knives, the butcher set has a gut-hook, boning knife, and Skinner/schimtar and steel. Its Sandvik 12c27, I bought it for hunting as it comes in a pouch but great in the kitchen too. They also sell a great portable bone...

I'm waiting on it to arrive from "mkmk" had a pm on 11/14 he would be sending it? Haven't heard from him since. Have been eagerly awaiting its arrival.

Pics :hungry:

One of my junior chefs is in need of a cleaver, I'm slowly converting my crew into cleaver users. I bought him a no name Chinese cleaver but its a horrible stainless that seems like its made from a stainless bench. Will donate a knife of mine to PIF in return Will pay all shipping etc.

Not real cowboy, but efficient. When prepping squid/calamari such as arrowhead etc instead of using a knife to score or 'criss cross'or 'pineappling' whatever you may call it, Try using a matfer mandoline julienne attachment, this also pulls any excess membrane off..

Kanetsune, Inazuma, Haruyuki, Kikuichi, Ryusen, Aoki Hamono, Hisahide Hamomo, Sakai Yusuke. All have a 45 layer Damascus Tscuhime Damascus knife/knives with a rosewood hamdle and pakka wood ferrule, in either 19c27 or vg10. And all look the same or very similar. Ive only vaguely seen the...

Its the same knife as, kanetsune and the gengetsu? From JKI among other brands. Its a good knife, gets really sharp, good daily beater, very good first j knife and to learn hand sharpening with. Gets a nice toothy edge after a few swipes on a steel/rod

He was here in nz doing a one off dinner but I was working and unable to go, we do similar food as Ricker, although his is more street food/family food, ours is a little more fusion.

Excuse the off topic question, but have you eaten at pok pok? I see you guys are from Oregon, and 1x pdx Any good? Thoughts on it?

Yeah, NZ is pretty good for obtaining a work visa, you aren't limited by how many hours you can work either. Most of our top restaurants are small places so may be a little harder to get sponsored for a visa, but if you've got the goods to back it up it may be OK. Queenstown is the place to...

Honesuki Or in the mean time a birds beak is a lot better than a gyuto. How do people find different carbon varieties 'sticking' when slicing through meat, my kono white 210 is really grippy when trying to portion venison especially, same white white fish, salmon is fine as its an oily fish...

Beetroot, orange and walnut.. A bit of rocket and feta mixed in too. Beetroot and white chocolate ganache Bitter chocolate and beetroot cake

Here's my stock recipe, scale it down as needed. Chicken Stock. 5kg chicken frames Handful of lemongrass scraps (10-15 green tops) 10-15 spring onion whites 10 star anise 3 cassia bark 20 litres water Coconut stock. 20 litres chicken stock 3 litres coconut milk (Aroy D brand) 454g...

I use x3 15kg-18kg (33-39lbs) goats a week, one of our biggest selling curries. I buy them whole, I used to just break them down with a cleaver, but am now de boning the legs and neck, will start doing the rest soon when I've mastered what I'm doing now. We slow braise ours in a coconut milk...

Here in nz we have our bluff oyster, which is a dredge oyster, quite nice but a short season. Anyway they have an oyster opening competition which was won by the same guy 7 years in a row, something like 50 in under 3 minutes. He has designed his own knife, the handle is shaped like a gun so...