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Ok, I'd been trying to stop posting on KKF and just lurk and maybe PM. So I want what I hope to be my final post to be about something really important. For 20+ years we spend two weeks at the Jersey shore with the same couple. We use an outside shower that has a dozen fancy hair products and...

+1 Asked my daughter who is a server at Del Frisco's Grille in NYC for two years. None of the servers pay attention to that kind of stuff. Her POV is they're buying an expensive steak and can use whatever they want to cut it. If she noticed, and it looked like an interesting knife, she'd ask...

Oh, all right, +1 ;)

+1 I'm a pretty fair home cook with an average kitchen, but with the right prep and planning I put out a fine-dining meal for 20. That's a couple of times a year. The fine dining pro's do this every night for a hundred or more covers. Yeah, they have a crew, but from my experience it's apples...

Now, that's an adorable kid!

Our wine group dinner hosted at our house. Theme was The French Connection: Ch. Rayas CDP 1989 Ch. Talbot 2000 Boillot & Fils Bourgogne 2012 Ch. de Beaucastel CDP 2000 Ch. Latour 1982 Ch. Puygueraud 2005 Switchback Ridge merlot 2009 Failla pinot noir 2012 The Prisoner 2007 Dom. Dublere...

And you don't play any of them?! Good lord, you truly are an artist.

Thanks for the well wishes, but let's get this thread back on track. What other people posted was pretty interesting.

Thanks, but my post was meant to be funny, not a buzzkill. Fact is, I've enjoyed some of the best wines in the world with some great people. The people are still there, so I'm not missing anything. We're all dealt hands we gotta play, and in the scheme of things my life is pretty fuggin'...

Used to be high-end stereo. But I ended up deaf in one ear and partially deaf in the other because of surgery from a weird tumor and an infection. Then wine. But I was diagnosed with cancer last year and in a few weeks I won't be able to drink any alcohol -ever- when they take out 40% of my...

+1 Just got one

Happy Birthday my brother. Post some pics of yourself and your bride. If anyone deserves happiness, it's you.

Philly is a remarkably good food town with a lot of BYOB's, if you're so inclined. Let me know your preferences, but some of my favorites are: Bibou (BYOB) Le Cheri (great reasonably priced wine list and $25 corkage for BYOB) Laurel (BYOB) Will (BYOB) Kanella (Cypriot/Greek BYOB)

This struck me as funny, considering the vast majority of cooks use only one primary knife, while most of us here "switch it up constantly" with lots of expensive 240 gyuto's that -for practical purposes- are not all that unique. Shun is selling items that last years, usually a lifetime. So...

Thanks for all the input. I've done confit many times before (in the oven, not sous vide) but always used it right away. This time I might try Keller's "green salt" concoction just to see if it makes a difference.

Marc, New Year's Eve duck ragu with hand cut pappardelle for nine. In February, cassoulet for 12 at wine group dinner. Also, I'm fat enough as it is and don't need to eat more confit. Also, I want to make some duck stock from the bones and keep the fat (render the skin) for future use. Should...

I have a vacuum pack of 18 duck legs/thighs and want to know if it's okay to confit, freeze and use in month or two. I'll confit half now for New Year's Eve. But the other half won't be used until late February. Should I just freeze the raw duck and confit later? My inclination is confit now...

My son, Ben, got it yesterday and he plans to keep it "for the rest of my life." He really appreciates the quality of Marko's knives. (I already had two of them).

Great ad. They found the right guy for it.

I am in