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Posts by IceMan

Somebody made a mention of the angle of blade to handle. Last year, or two years ago, VF had a line of "Anniversary" knives. I made the mistake of buying one of these because it was "on sale". The blade/handle angle was different for the anniversary from the regular. They were both the same quality knives, just with that little difference. I much prefer the standard knife's flatter angle. On another idea, I think I've found that, as "house knives", VF's are the lightest...
WOW. I completely stand corrected. My sincerest apology. Sarcasm is "a sharp, bitter, or cutting expression or remark; a bitter gibe or taunt." Sarcasm may employ ambivalence, although sarcasm is not necessarily ironic. "The distinctive quality of sarcasm is present in the spoken word and manifested chiefly by vocal inflections". The sarcastic content of a statement will be dependent upon the context in which it appears.
Aside from phatch being the expert, here's what I do. My wok comes out of the cabinet w/ some rust any/every time I use it. No big deal. I let it get hot for a minute, then I splash in some oil and let it coat the entire inside, then I wipe everything out with some nice brown industrial-type paper towels. Good-to-go in 3-5 minutes. I'm not saying that is the "correct" way (I don't know, maybe it is. LOL.). I'm saying that it's My way, and I've never had any problems.
OK. I'm sorry, but I'm gonna sound like a complete freaking idiot (it won't be the first time). For me, and I'm not spouting off, Italian is just probably the easiest cuisine, outside of American bistro, to cook. You can learn and tweak recipes in one(1) day. You can streamline a menu to 12-15 items and be off to the races. You sound like a kid that can pull this off. Be the head chef. Take control. Talk to the owners as you do this. Act like it's all natural. In a coupla...
Face the Morning After You awaken just before noon. Blades of light slice through the gauzy haze as you piece together the evening’s revelries. There were balloons and alcohol, karaoke and alcohol, arson and alcohol, plus Mr. MacGroot from Accounting brought his bagpipes. Somehow, you staggered home and collapsed — and that’s when it happened. Your chin disappeared halfway into your head, your eyes and ears now point in different directions, and you realize your...
OK. I'm not being snotty here or cracking wise. Really. To be a "Personal" and/or "Private Chef" you need some knowledge and a decent skill-set. Now I'm not sayin' ... I'm just sayin' ... but this stuff doesn't just fall out of the sky and hit you in the head. If you can make good enough $$$ with whatever you've got already, then go for it. I'm happy for you. Otherwise, maybe do a little more serious research into some type of education.
When I got my first "Head Chef" Job I had to walk 6-miles in the snow uphill both ways every day for a 5:30 am breakfast of 300 lumberjacks, each with a food item allergy of one sort or another. We had no gas or electricity much of the time so I had to cut, split and dry the lumber for the stoves all by myself while my 62-yo prep-aide did what he could before the crowd got there. Many were the days when their payroll was held up so I had to cover their credit until the end...
OK chef69, here's an answer to your first "?" (I hope). "Confit" is simply saying ... "... to cook something in oil; or sugar, for some items". Now to me, "garlic confit" is either cooking in oil flavored with garlic, or cooking garlic in oil. For the first, easy, smash the ever-loving bageebies out of a nice bunch of roasted garlic cloves, then run them through the blender in the oil until you can't tell there is anything but oil. For the second, a little more...
Very nice suggestion chef69. Nice entry post to ChefTalk. However, just a thought here, the last post before yours was April 18, 2011, over three(3) years ago. LOL. Don't worry though, you are not at all the first poster to reply to a really old thread question. I've done it numerous times.
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