Posts by 9ballprodigy

i'm talking about when service hits hard. a 20-30% increase in diners. you get a 14 top 1/2 an hour before closing and they all want the hardest thing to cook in the kitchen. and you're running the station that makes it. i'm talking...

thanks a lot guys. it really helps to know that i'm not the only one out there when i ****up. i went into the kitchen today and worked 6 hours for free (fun?) and we did about 180 covers and was slammed the entire time. i was told...

i appreciate the reality check. the fact is, if i didn't cook for a living, i wouldn't know what else i'd do. and every other job i ever had, i ended up being a crappy worker because the job was boring or unchallenging, or just...

hey guys. so i'm officially a line cook now. worked prep for the last 6 months and now, i'm working the station that prepares all the veggies and sides that that go along with every single entree on the menu. the first 2 nights of...

sounds like an episode of "kitchen confidential" except for them, it was rabbits. my question is: why not do it the same way you would a chicken? tie their feet, use a knife....please tell me i don't have to explain the rest.

arm roast huh? possible. come to think of it, i think the label said, "rib chuck roast". and also, there wasn't any marbling on the meat so i was suspicious at first as well. i hate safeway and their random arbitrary naming. of...

hey guys, so i bought this cut of beef today. chuck roast something something. i cut it in half since it was a little over three pounds. i was hoping to sear it and braise it since the meat did not have much fat to it. but the meat still...

german knives hold an edge longer because it's sharpened to about 22.5 degree angle. the angle that most western culinary schools will tell you to sharpen your knives to. however, japanese knives tend to be sharpened to a more acute...

well, a good functioning knife should have a comfortable handle, good balance, and a steel compound that allows it to hold a good edge. anything after that is glim and glamor. power windows and leather interior. so the kaji line pretty...

if your knife isn't keeping it's edge, i can only assume two things. either you: A. have a knife that is stainless steel and is a softer metal than high carbon knives or B. you are needlessly hacking into things like bone or...