Posts by gNnairdA

I live in Edmonton Alberta and I'm interested in moving to Toronto to attend George Brown's culinary program. I have no restaurant experience and if I am to apply it would be part time. I got another semester to finish until I get my...

hi all, I own a Global chefs knife and a 240/1000 Japanese whetstone. I'm fairly confident I know how to use it properly know and want to get a higher grit stone . should I get a 3000 or 8000 or both? and if I were to polish my...

Never tried "sarku" but maybe when I taste it somewhere when traveling I can say "I made this before!" :lol: Thanks a lot

I would love to see your recipe as I wouldnt mind tasting some real japanese food. I've only had the cheap stuff T_T but yeah, someone's experience can also be mine

wow, thanks for the good advice everyone I'll be sure to try your suggestions!

Is tasting dried spices recommended? There are some spices I have no clue how they taste alone so I don't know how it will effect the taste in the final product. Especially in those recipes that ask for a lot of spices. Thanks in advance

Hello, I stumbled upon this forum looking for plating tips and thought this is a nice community of folks. Cooking is a hobby for now but I do dream of being a chef . I definitely know I will learn lots of things from you guys.:chef: