Posts by KvonNJ

The WORST? The worst thing is FOODIES. Hands down. Non-cooks who want to pontificate- and criticize- about a field they're not in, profession they've never trained in, job they don't do, industry they're not part of... but DEMAND to be...

Sorry, friend, but if your service is until 3, your customers have a right to expect to be served AT 3. Not that I don't understand the frustration- I DO- but this is the life we chose.

What's the "best knife?" The one YOU want to have in YOUR hand, day in, day out, hour after hour. The rest is nothing but opinion and fluff.

Got me a 10" Forschner that I wouldn't trade for much of nything. It ain't pretty, it ain't fancy, it ain't handmade by a hundred year old Tibetan yak herder over a campfire and it's got a wooden handle so beat up and stained it looks...

-The smell of the grease trap after a seafood night -Really good cuts or burns. -Really good cuts or burns caused by someone ELSE. -Having a screaming meltdown in German to illustrate how sick I am of rude people speaking Spanish...

Anything that doesn't include Ina Garten or Anne Burrell.

I hate it when some jackwagon starts talking to me like he/she and I have something in common because he/she watches Rachel Ray or Paula Deen every day.

The word has a lot of connotations, and in North America, it's used in many ways. For me it would mean the person who's in charge of the food preparation and the kitchen staff. That doesn't necessarily mean that person is the EXECUTIVE...

Ok... having been so pleased with the Paula Deen knives I got, I was happy when shortly afterward, a friend at Church gave me the Rachel Ray three piece set. It was a different experience. The handles- day-glo-orange, naturally, are...

On a whim, mostly because I'm tired of my beloved using the knives as her personal toolbox around the house, (Once saw her using the handle of a nice knife to drive a tack in the wall to hang a picture,)  I put away my "good"...