or Connect
New Posts  All Forums:

Posts by IceMan

"CHEF" is a vocabulary word.
OK. I looked for better than 5-minutes for a place to post this pic. This thread was the best I could come up with.
I think they look fine. For me all they need is a big glob of butter and a big splash of syrup.
Oh yeah. That's a good idea that I forgot. Duh.
All the guts/seeds that you scoop out? Blech! I give them the heave-ho. The meat inside like all other regular squash? Yeah. Eat that. NO problemmo. It is however, a very mild flavor on it's own, needing serious seasoning. I usually use sweet potato instead for whenever "pumpkin" is called for. But that's Me, "Mr. NO Authenticity Followed". LOL @ Me.
Good enough point Pete. In general, I have difficulty with much of the vocabulary of our profession. "Authentic" is for me one of the most problematic words. This causes problems with me most often when dealing with Italian dishes. For the many bohemian ways I make all kinds of "authentic" dishes, I sure do get a lot of work from old-world people of different nationalities. LOL @ Me I guess.
81€ is about 112US$.
Newclear (newculer (GWB)) radiation.
Hey whatever. I'm just a poor dumb professional chef that owns/uses Chicago Cutlery and Victorinox Forshner knives. WTFDIK?!? Right? I'll stick with my opinion that for $90 is a nice knife. And to show that I'm not a "Richmond Shill" ... I don't like the handle. I prefer Japanese handles.
OK. For a "knife hobbyist" that likes to buy knives and sharpen all the time then sure, maybe regrind since that's what you like to do. However for someone that buys a knife to use for just cutting and cooking, no, it's just fine.
New Posts  All Forums: