Posts by trooper

Induction plate is a way better tool than my portable butane singe-burner. The only reason I keep it is because it doesn't need an outlet.   Using the induction pads in other kitchens, i've come to love and hate them. It sucks...

Exactly - A fix-mount, limited mechanical variance system will deliver a higher sigma result. Your variable hand pressure, "feel" for the edge and other deltas are in a narrow plane vs. free-hand sharpening on a...

slice planks, cube it, roast it with bell peppers, butternut squash cubes, onions and shallots - some olive oil, salt and pepper.   While you're turning that in the pan, add just a little chicken stock to turn-up the fond in...

It's been several days and nobody has replied to BDL because we're still in shock that he made a comment like that about carbon steel.   Quote: Originally Posted by Dr Owl    Originally...

Cap, look at the toolbar above where you type the message ^^^^^^ There us a "film strip" and just to the left is a little "insert image" icon. That is your photo loader - click on it and you'll know what to do.

Is there a way for users to move posts? I should have been paying attention to the forum, Nicko, my apologies.

I never understood the clog fad. Closed leather SafeTsteps with Dr. Shoes inserts work fine for me. No inserts and they are unbearable after 16 hours.

The old bastard file in the garage works great for my stones - at least until you can get the actual correct tool.

I do exactly the same thing. Stage in random kitchens just for something to do in my massive amount of free time. I have worked fine dine (mostly), Korean sushi, Italian, French-inspired American, Indian, Chinese, Diners, Hotels, you...

Probably the first key to success is knowing how to spell 'restauant' but i'm just kidding you.   Ask lots of questions. Keep your equipment clean and maintained always. Buy good shoes.   Pick one type of cooking that...