Posts by daoud

This is great! It's so typical of cooks- we have very definite ideas about things, and most of us are convinced that the way we do things is the right way. One thing to consider, perhaps, is reading online reviews of any knife you're...

A santoku might be a "housewife's" knife in Japan, but certainly many professional cooks, myself included, use them on a constant basis here. They fill a niche which has no exact counterpart in Western knives. A good santoku...

Oh yeah....already visited there. I'm not nearly as interested in knives as some folks- I just like to have good gear. It's amazing how many culinary professionals seem to have crummy knives- but to each his/her own. I really enjoy...

I have a Shun 10" chef's knife and the santoku with granton edge- I still like the 10" knife but I came to realise the santoku's blade was just too thick- it can't really do what a santoku is supposed to do. Now I have the MAC...

How about a semi-translation from a line cook? My French is pretty rusty but still serviceable, I think. I have to say I have no idea what all this describes, as far as an actual dish, BUT- Any vegetable "en robe des champs "...

Hiya- glad to be here. I'm just a burned-out old line dog who needs a quiet place to chat from time to time, and maybe soak up some good info, wisdom, etc., and possibly get to have a laugh or two- who knows? I've been in and out of...