Posts by chefboy2160

I Have never been a big lover of sauces on quality protiens we serve. Au Jus is my most favorite terminology for the wet stuff applied to the meat dish! Never really liked the tarragon reduction bernaise as well as just a pure...

For your shorter knives I can not highly recomend enough the Nogent Sabatiers from" the best things" as these knives have a large handle compared to current knife production which seems to dictate smaller handle and balance...

I would practice sharpening with the Henckels 8" chefs knife and since you know how to click in with your chisels you should pick up the feel on the knife pretty quickly. I would also lose the carbide pull through sharpener as it will...

Quote: Originally Posted by Someday  Well, you can't really freeze a bernaise sauce and expect it to come back emulsified and viable to spoon over something, I wouldn't think.   My suggestion would be...

Quote: Originally Posted by Chef Nettie  I tend to let poison go in my kitchens. I dont keep them around if I have to beg them to do their jobs. I can only motivate someone so much and if I have to motivate at...

ez13, must you be so brutally honest . pcieluck remember to talk the talk that you can walk the walk with and good luck............

Cape Chef, so good to see you living the chefs dream with great local food and wine! Please keep us posted dude and by the way those pics are just awsome. One of my cooks came to my office while I was looking at the pics and man was he...

What is your current location? Many jobs I have applied for and got were done in my chefs uniform either going to or coming home from work. And trust me on this that just because its a fancy French rstrnt out front does not mean...

I do not know what your budget is like but for one I would do some beef stew and a biscuit/ buffalo burgers/buffalo steaks/ beans there favorite way,Elk steaks, some pemmican and of course biscuits and gravy! Get dry ice and keep your...

I do not shop e-bay any more but I do look for kitchen stuff at thrift stores/craigslist/yard sales and estate sales and have made some good finds. As an update on the first group of French Knife purchases I showed my cook Mike...