network profile
| bio | website | |
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| location | ||
| age | ||
| visits | member for | 2 years, 6 months |
| seen | Jan 18 '12 at 23:02 | |
| stats | profile views | 6 |
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Jun 23 |
comment |
What kind of knife should I use to slice tomatoes? He has a pretty sweet collection there. +1 for the yoshikane |
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Mar 1 |
comment |
Why do chefs insist that cleanliness is next to godliness? Indeed - the film can be seen as a study of mental illness. But there is (in my opinion) a certain need to both be obsessive (commitment and attention to detail) and compulsive (second nature) when working in a high stress environment. You need to focus on working quickly but with a high degree of precision. |
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Feb 28 |
answered | Why do chefs insist that cleanliness is next to godliness? |
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Jan 27 |
comment |
Induction range vs gas So did you make a decision yet? |
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Jan 27 |
comment |
What should I look for in a good, multi-purpose chef's knife? You could also mention that there are carbon/stainless hybrids (carbon core, clad with stainless) which perform extremely well. Also as regards stamped knives - there is a brand/knife called the Misono UX10 that is stamped, and is exteremly high quality. The sell them in Korin in N.Y.C as well as online. |
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Jan 27 |
comment |
What should I look for in a good, multi-purpose chef's knife? I would disagree with you that a full tang is a marker of quality, I have many extremely high quality Japenese knives that have rat tag and wooden handles. Indeed these knives are made in such a way that it is easy to change the handle should it become worn / damaged, or you simply would like a different material for the handle. I agree with everything else you said though :-) |
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Nov 3 |
awarded | Editor |
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Nov 3 |
revised |
Paella and seafood casserole changed formatting of answer |
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Oct 31 |
awarded | Teacher |
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Oct 31 |
awarded | Supporter |
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Oct 31 |
answered | Paella and seafood casserole |
