You could use the method that I use for my coffee creme brulee. I use a large tea ball and a paper filter and heat it on the stove. That's with heavy cream but milk should work just as well.
While I didn't know that you were a professional sharpener, I did catch the sense of levity in the statement. I was mostly playing along and hoping for a pile-on of tinker jokes.
I say mostly because I have run into a few...
I was thinking of a citrus chutney. Orange, lemon, lime, with a little chili and oil roasted for a short while to caramelize everything and then a lemon/basil garnish to add some nice color.
The mango pineapple salsa is great...
This statement reminds me of something that my grandfather used to say, "Iron sharpens Iron."
While it's not entirely true, it still holds a profound meaning. The best way to get better at something is by asking for help...
I am indeed lucky to have a competent and fair honemeister(that's the title he likes) within reach. He's been selling knives and sharpening for everybody and their mom around here for as long as anyone can remember.
That was going to be my response exactly. I've always been paid, every time I have been in charge, a percentage of the restaurant. When someone is paid in a way that holds them personally accountable, they become much better at cost...
I like metal during prep and opera or baroque classical during service. I feel that, as long as it's not distracting, it helps to establish a rhythm in the kitchen and also to keep spirits up.
I also keep the "no rap, no...
