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Posts by jccampb

Richard  .... I was just about to buy this http://www.chefscatalog.com/product/30860-global-sai-peeling-knife.aspx to replace my old birds beak but it sounds like you are REALLY skeptical about them .. right? jccampb
.I first stumbled onto what I'm bringing up (regarding garlic) a couple of years ago with a tool called a "Garlic Genius" I bought 2 of them because I was so impressed with the output (a fine micro-dice of garlic). The first one died in a month and a half and the second one lasted a bit longer.  The unit was designed by the engineering community ... the "Oh! I didn't know you actually wanted it to work" gang. It was stainless steel outside (where it didn't count) and...
Yeah; I always chuckle at my old friend Sara Moulton with her 10" French Chef doing the same. The knife's almost as big as she is yet it's all you ever see her use. (Of course, she learned her craft at "Julia's" knee. (can't laugh too much, I used the same Sabatier carbon steel French Chef for 25 years to the exclusion of everything else.  Now, I confess my Usuba finds it's way to my hand for most vegetable tasks). jccampb
Thai tools hmmm? good thought "Dueling grandkids"? -snicker- jccampb
Cool ... I'm dying to see what you finally put out (in book form) .. see the grandkid pictures?
I wouldn't!!! that's JUST what I was looking for!!!!  wierd thing is that on the Sabatier store site? http://ksabatieroutlet.com/index.php they don't show anything but a 3"!! but these guys do!! http://www.thebestthings.com/knives/sabatier_nogent.htm you always have -such- good advice!!  (cook book finished yet??) jccampb
au contraire ... I was fishing for opinions so far it's two to none that I should just go back to the Sabatier ... Problem is I can't seem to chase down a small enough blade other than a parer and I was hoping if I were going that direction that I'd be able to go back to a carbon steel blade instead of stainless. (not using it commercially in this case). jccampb
Does anyone have one or experience with one? I had a good carbon steel Sabatier that disappeared mysteriously and have made do with my birds beak for a year but for delicate work on fruit? I'm beginning to think I need a small fluter.  I'm interested in the Korin but I'd welcome other advice.  jccampb
you and I got into a discussion about the Shun Pro Usuba before I bought it. You gave me some very valuable advice ..
I just got one, and tried it for the first time today ... the manual sucks -snicker- ... One page in english and no definition as to the nature of the 5 dies that come with the unit. It makes either Rigatoni ( Rigatoni Large, ridged tubes with square-cut ends.) , Maccheroni (Ridged, slightly rounded tubes. ), Maccheroncini, (Similar to maccheroni, but narrower and cut into short pieces. )Bucatini (Hollow, spaghetti-like strands)and Fusilli ("Spirals" or corkscrew-shaped...
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