Posts by chutney

Quote: Originally Posted by Braising Cows  My understanding is that it was just uniform cut edible mirepoix, so 50% onion 25% celery an 25% carrot because the ACF are sticklers on their tests. This is what the judges...

Thank you sir for your answer.  I will stop trying to save it and move on.

I found a knife at work last spring and my boss said I could keep it.  It is a cheap Dexter "iCut" knife and I can not sharpen it.  I tried raised a burr and couldn't get to do this simple step in sharpening.  I was...

I am getting ready to take CSC and I need to make Matignon.  If I look it up Escoffier, it says to finely mince the onion, carrots and celery and cut he ham with a paysanne cut.  The chef who is helping me says to cut...

I am also a Weber user.  I recently got a char-griller and I am finding the barrel style a bit of a challenge.  I used two webers a big one and small 17" one when my family came over.  Over the years I cooked everything...

I would also like to ask the question about ridged griddles.  I am using my mothers--a square skillet with ridges.  It does a nice job of finishing steaks and I used this winter for grilling romaine lettuce.  I think I...

  Quote: Originally Posted by ResQDoc  Currently, the price of fresh morel mushrooms.   $50 a pound?!   Jeeeeze. You make me feel good I have morels at $19.99 a pound....

try about 1/2 cup Dijon mustard couple healthy splashes of Worcestershire(little more than 1/2 teaspoon)  and hot sauce to taste

Wow, you have my knife.   I have the red handled "9".  It is a great all round knife, but the knife I use more is the mini-paring knife(flamingo handle).  I do salads and cold prep.  The mini-parer is...

I read your heretical views of sharpening knifes and secretly applauded you. I have used a DMT red plate on my wood turning/planes since 1999.  I just replaced it with the fine/extra fine (red/green) plate and stand.  I then...