Posts by Jim

There is a sub-forum within Equipment that should be a good starting place for you: Cooking Knives - ChefTalk Cooking Forums

You missed the fine print!:)

Our own stickler has another birthday rolling around?! Well then... :smiles:Happy Birthday!!:smiles:

...and to add to Billy Joel: -Darwin Change is inevitable; be it the response to the employee market, innovation or, yes, fiscal volatility. I think, and have for a long time, that sticking to the values of which you started your...

That's some heavy reading... literally... that's over 2,000 pages! Good luck with that!

Now... see... I was being a good boy and not bringing up Styx. But, now you opened that box! Of course I am listening to Styx. Never stopped. I can't ever possibly turn my back on the official group of ChefTalk :) Also listening to:...

New Chris Cornell stuff. Although a departure from Audioslave material, still interesting material.

Almost a New Year's baby! Happy birthday!! So, tonight's festivities are two-fold, eh?!

...and WS gives a professional discount to chefs. Just tell 'em. I think it is 10-15%.

I browsed ElBulli at the bookstore. Spent quite some time. Really takes a certain type of cook to handle that type of food. I got On the Line by Ripert and Dining at Delmonico's. Both are really fantastic takes on very different...