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  1. M

    Roasting a whole chicken??

    Hi guys, I've been pondering the pros and cons of these methods of roasting a whole bird and would appreciate some insight here. Unfortunately, very few restaurants actually do a whole roast bird now. So here are the few methods that interest me the most and if you have a better way, please...
  2. M

    Dinner @ RyuGin April 2013

    Just back from my tour of Tokyo and LA and this has been the most memorable meal of the trip! Since there are quite a few pictures to upload, I'll just give you guys a link to them: http://www.facebook.com/media/set/?set=a.10151585135237340.1073741826.837092339&type=3 I'd do it all...
  3. M

    Where to go/what to do

    Hello! Been planning a trip to Tokyo and L.A. for some time now and have finally set down dates and got the tickets. Tokyo is pretty sorted now with both Mizutani and RyuGin on the books. However, would like some advice on both what to do/eat and also where to stay in L.A. Hope some of you guys...
  4. M

    I'm Back!

    Hello Guys! Been missing for awhile. Went through a bad patch in life and just recovering (Some of you who have me on Facebook may know).. As some of you may remember, I was a student at Le Cordon Bleu Sydney and am currently doing a 6 month stage at Dan Hunter's Royal Mail Hotel. The stage is...
  5. M

    Moved into Sheep Country, Victoria!! and suggestions for staging places!!

    Hello guys, I've been missing for abit as I have moved to a place called Dunkeld in Victoria, Australia. I'm currently doing a stage at the Royal Mail Hotel, which is helmed be Dan Hunter who was head chef at Mugaritz awhile back.. Pretty awesome so far! So I'll be here for 6 months or so and...
  6. M

    Suj/Yanagii Recommendation plz

    Hi Guys, time for some help in spending money haha!! I've filled out the answers and look forward to your recommendations! Lengthwise, I am still trying to make up my mind between a 300mm or a 270mm.. This is going to be my first dedicated slicer, will be looking to get another in the not too...
  7. M

    Glassware Question

    Hello guys, Just need some help here deciding on which wine glasses to buy. Should I go for generic white and red or have different glasses for different wines a la Riedel? Lead or lead free, and what's the difference? My previous set was from Ikea and I feel like and upgrade (especially...
  8. M

    Taste of Sydney 2012

    Anybody from Australia going?
  9. M

    What do chefs look for when hiring??

    Hi, I have moved to Sydney to pursue an education at Le Cordon Bleu. Although I already have 1.5 years of professional cooking experience and another culinary certificate from Singapore, I still find it hard to enter the top restaurants, even if I volunteer to work for below apprenticeship wages...
  10. M

    Cookware shops in Sydney

    Hello to all the Australians out there and particularly the Sydney guys!! Great place to live but the weather is kinda weird, totally unlike Summer haha. I just moved to Sydney from Singapore to study and would like to know where you guys go to get your kitchen hardware and stuff. Need to buy...
  11. M

    Just to share

    A new vid I stumbled upon today. Hope you guys like it. Love some of the presentation ideas!! http://www.youtube.com/watch?v=e_EVr9CQKNo
  12. M

    Arrived!!

    The 210 Gesshin Ginga that I ordered from JKI arrived in the mail today!!! Yay!! A big thank you to Jon for being so accommodating and patient with me. Pics coming up once I get into it.
  13. M

    Daniel Boulud Asian recruitment

    Hey guys I thought this might interest some of you who live in Asia. Seems like Daniel Boulud is mass recruiting. I would go for it if I have not already paid for my first semester.. Here's the ad in full!! The Dinex Group, the restaurants owned and managed by Chef Daniel Boulud, is offering...
  14. M

    Bird's beak parers

    Does anyone still use them?? And how the heck do you sharpen them??
  15. M

    Convex Edges

    As the title says, this is about convex edges. I have heard that it prevents food from sticking to your blade but how exactly do you achieve a convex edge when sharpening? Now I can sharpen well enough and do so often enough to say that I can get my edges shaving sharp but it kinda bugs me when...
  16. M

    Good News...Bad News...

    First the bad new: New owners in the restaurant, want their guys in the kitchen.. So today is the last day of work...:( No work = No pay = no new toys(knives) Good news: After more then 20 e-mails with Jon, finally decided on a Gesshin Ginga 210 Suji.. Was suppose to get a Heiji...
  17. M

    Media Takeda sharpening

    Found this while browsing youtube http://youtu.be/jM8U3AHvLa4
  18. M

    Media Would you pay 2.5k for this?

    http://youtu.be/vd73OffppZw
  19. M

    Media Some weird stuff we eat...

    http://www.youtube.com/watch?v=zFelfDbkzm4&feature=feedrec_grec_index_more Squirming snakes and deep fried LIVE fish anyone?
  20. M

    Watanabe knives?

    Hi, as you all know, the quest for more and nicer knives to add to the collection never stops and so here I was browsing through the web looking for stuff. And I came across plenty of custom knives including Devin, Burke, Shigis etc but it seems like there are not so many people with Watanabes...
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