Posts by DuckFat

While it doesn't apply to me it's clear that many do loose their skills. I saw an episode of Kitchen Confidential the other day with Anthony Bourdain in the kitchen and I was honestly a bit embarassed for the guy. He couldn't even dice...

"I also like the idea that total newbs are discouraged from the area other then to read" +1

 All Gas! Dual fuel is a serious waste of $$$ unless you are an absolutely fanatical baker and even then many professional bakers prefer AG.  You can not AFAIK get a true infra-red broiler in a duel fuel range. The oven is...

Quote:Originally Posted by boar_d_laze I mean really, would you rather prep with an LCB than a MAC Pro? As a student? Absolutely! Why? Because as students start out in professional kitchens they wind up doing all the grunt...

I'm surprised BDL hasn't suggested a google search for the Wusthof Le Cordon Blue series. The last I checked there was still some open stock available and the prices on the Chefs knives were pretty much impossible to beat for a knife of...

The pea costum was funny. LOL.  I hope others are finding this school food service program as apalling as I am. Pizza for B'fast? If you have a DVR and you can re-watch last nights episode stop it on some of the shots they show...

"If they did that to a really good knife, do you think the jury would convict me???" Not if you were lucky enough to have a jury of your peers from a knife forum. BTW not all of the knives we talk about have to cost a...

 I have accepted the fact that I'm short, fat and bald. A little pizza won't hurt.    

 Not being able to delete a post Stinks with a capital S. I sincerely hope that gets fixed in the future.

I've seen the Sicily reference in a few articles about Detroit style pie so it could indeed be the squares. I always thought it was also about the sauce being on top of the cheese as well. The crust here is indeed thicker and more...