Posts by ChefRay

Modern trends in knife length is none of my concern. I find 6 inches too long for dicing small vegetables like garlic and shallots. I like a long fillet knife. I also use a cheap Rapala fillet knives. they come out of the box like...

I have a lot of knives for very specific applications but, in a pinch, I could prepare a full 6 course Italian spread with 4 knives. An 8" Chef. a 3.5" Paring, an 8" Fillet, and a 14" Bread knife. Get your fish...

I like a welders cap with no bill. They're nice and thick so they soak up a ton of sweat. They're also flame retardant, a major plus for any article of clothing in a kitchen.

Where are you in NC again? That might be worth a long commute.:lol:

I like the Kashi line of cereals these days. When I was a kid, I liked Frosted Wheat and Frosted Flakes. For hot cereal, I like a good steel cut oatmeal.

Then I have no idea how they are doing it other than a draw with the hope of reseating.

I remember once in Charleston; my great uncle is a Blue Crab captain; she crab was going to the market stalls at $.97/lb. The market stall mongers sold it to restaurants at $1.70/lb by the crate or to home cooks at $2.50/lb by the crab....

Boxty, folded around skirt steak seared an roasted in a Guinness glaze. Top notch dinner.

Less than three years in the barrel and you've just got sour grape juice. The third year is the magical turning point where the sweetness comes out and 12 years makes a beautiful thing. Remember, as balsamic is aged, it goes into...

Not this time. The door was closed but he was trying to get in there for some reason. I think the convection fan makes a noise he doesn't like or something because he does that a lot.