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Posts by DuckFat

 The last thing a new sharpener needs is a 400 grit stone no matter who it comes from or what brand it is. The combo stone from Jon would be a great pick and 1K/6K should carry even an advanced sharpener a very long ways. The stone from Jon is a lot of bang for the buck. I wouldn't even waste time looking beyond that if I was starting over. That stone is all most home cooks would ever need and even for a professional Chef it would be a mighty handy combo stone.   Dave
In the kitchen...A refrigerator/freezer however the one cooking tool I simply could not live with out is a BGE. A quality gyuto and copper pans would be next on my list.   Dave
The plain and simple truth once we set aside the fluffing about GMO foods meeting some strict standards (in an alter universe that's not government controlled/financed/manipulated) or Monsanto doing great and wonderful things .... (GMO foods don't even require labels let alone testing so lets get real) We have no idea what the impact of GMO's will be on our health.  Monsanto has changed the face of agriculture with genetically modified crops...possibly forever and is...
Irrespective of carbon or SS  you will want to spray your plates and blade after use with silicone or they can rust. Carbon just rusts MUCH faster and usually wears faster. I can't say enough good things about the LEM #12 I picked up. The auger is machined very well and the thing is built like a tank. I can't imagine going back to a small hand grinder or KA with all the schmearing. The Westons look mighty nice as well but they cost a good bit more $$$. LEM carries both...
  The last thing I want to worry about is rust in every hole in a carbon grinder plate. I can't fault the love of carbon but there's a reason companies like LEM, Weston etc primarilly use SS plates and blades. If you can't get SS blades sharp don't blame the steel. In short using SS blades and plates in regards to cutting performance in modern grinders is a non-issue. Maintenance is key with either material (there's just a lot more of it with carbon) as is quality of...
Well said. The other nice bonus with Germans in a professional setting is that no one will steal them every time you turn around. I still have Germans in my kit and they work just fine.
I'm not so sure you are having a problem. The forum page there is still blank and was a few days ago when I checked as well. Not working on a Mac or PC here. 
 I prefer to char peppers on a BGE or at least over charcoal but a gas flame works as well. I want to cook the peppers at least enough to soften the flesh a little so they are pliable. Once they are charred I rest them in a brown paper bag or at least covered so they steam for a few minutes and then the skins come right off. I clean near running water but never under running water. I just open the peppers with my hand and slide the flesh between my fingers. Then I rinse...
    Plastic is not "more sanitary". Once you scratch plastic it holds bacteria. Not even running it through a dish machine will always sanitize it which is why the Health Department makes us toss scratched plastic boards. Maple butcher blocks have been around for over a hundred years. Both Boos and Michigan Maple Block began making them in the 1880's. Some one mentioned their bathroom being cleaner up-thread. I doubt that. Most of us sanitize a cutting board after every...
There was a time (20 years ago) when Schoolcraft was pretty much the pinacle of CC culinary programs. IIR they had six CMC's at that time which was more than the CIA. However that was a long time ago and that program is not nearly what it used to be. Remember with any of these programs once you leave the area no one has heard of them so don't put too much stock in one program over the other. OCC has had a solid reputation for the last several years and MCC has been...
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