Posts by butzy

Sorry, haven't been around much in the last month or so. Feels like a forced withdrawal, but luckily I'm not showing too many withdrawal symptoms. There is a problem with my internet provider and there are a number of sites that i...

I seem to be buying (and reading) cookbooks more often than is healthy for my bank account. I use all sources, book shops, online, second hand etc. The choice here in the bookshops is quite reasonable. I do buy online as well, but...

Weird enough, Hippo actually tastes quite nice. I had it a couple of months ago. I ate it as a stew, done the local way. Best way to describe it would be like beef, just a bit richer. And yes, like the topic starte, I'm also in...

Galangal is related to ginger and can be replaced by it. There will be a bit of a taste difference though. Galangal is more peppery. It can often be found dried. don't buy the powder, but use the chunks. After cooking you take the...

When i bought my first gyuto I also didn't know what to do. In the end I decided to go slightly over my budget and i bought a JCK carbonext which is said to have the properties of carbon steel without the disadvantages (smell,...

Sure: Size does matter ! (someone had to say it)...   I'm only slightly taller than you (and unfortunately a bit heavier as well )   I started of by using 21 cm (8") chef knive's and have recently bought a 24 cm...

Hi Ruscal, I think it is a very personal choice. I have one carbon knife (a petty) and I love it. It looks different everytime you cut something. You can actually see what part of the knife you use more often as well. BUT it does...

Thanks for all the help so far. Am going to try a couple of different approaches.   Gareth: Interesting idea. I've never used mince for a stock, neither that amount of bay leaves. Worth a try, especially if I can use the mince...

At the moment we should be using a bechamel sauce with lots of freshly ground black pepper, but my staff is short cutting on the bechamel sauce. I can understand why, so I'm looking for another way to do a black pepper sauce. Are...

Hi All, I’m running into some problems with the pepper sauce we serve with steak. I’ve taught the staff how to make it starting of with a roux, but our kitchen is small and we only do a limited amount of sauce and the staff is...