Posts by madcowcutlery

Welcome to ChefTalk.  You will definitely be able to find tons of information about cooking here, plus you will be able to get a variety of opinions.   D. Clay

I like to make SE style pulled pork bbq burrito.  It is nothing really awesome, and is probably  being done a bunch, but I like to fill a large tortilla with smoked pork--really shredded, and then pour on a good amount of a...

Welcome to ChefTalk!  

Just thought I would provide a link to meat and meat product recalls from USDA.  While at the USDA/FSIS website, browse all the food safety information that is...

Thanks for the detailed information about the ideal case design.  Like I mentioned earlier, I have an actual duffel bag that I use when I need to carry large amounts of knives for promotions, but they are protected in their retail...

Thanks for the input.  I have been hearing a bunch of remarks from culinary students about other students walking off with their knives.    D. Clay

We have been gathering feedback from customers and cooking students about cutlery cases for a company developing some new cases, and wanted to hear what members of ChefTalk had to say.    So, of those that use or have...

We have had numerous positive feedback about the Vic Firth Grinders.  Made in the USA and feature a Lifetime Warranty....

For me there are a couple of things that don't really make me made, but do bother me a little.   1. Wait and cleaning staff that will stand just to the side of you or in a corner and stare at you.  There is a Mexican...

I was curious how many people keep and use a cleaver in their home kitchen or at work in a restaurant.  What type of cleaver do you use?  Do you prefer light cleavers, under a pound, or do you go for the heavier cleavers?...