Posts by Rekonball

Hey man have you  ever used a straight razor by chance. Sounds like you either are a woodworker or a straight shaver. 

Quote: Originally Posted by foodnfoto  Please let me know where you work Cacio & Rekenball. I'll make sure to never,ever eat there.  If you read closely you would have read about what I personally...

Quote: Originally Posted by bscepter  so we were following a suggestion by alton brown that you make a pot roast the night before, let it cool, and reheat it for dinner the next day. the thought being that heating,...

I've used smoked salt for making crackers for charcuterie. It pairs ncely.

Quote: Originally Posted by circumnavigate  Hey guys I am trying to learn how to cook soup, I bought this book titled New England Soup Factory Cookbook written by Marjorie Druker and in it the author recommends...

 Erna's Elderberry House just in Oakhurst Ca. just outside Yosemite. I was there for christmas dinner with paired wine. It was an experience I fail to decribe, was thirteen courses all I can remember is goose. If you ever have the...

Quote: Originally Posted by Nathan Kreider  I've decided on buying a 240/1000 grit stone by Global from a local Kitchenware store near my house, ironically, named House, for $90.    I have one...

Quote: Originally Posted by rdm magic  I recently bought a sab nogent, which when I opened is slightly bent. When on a flat surface the knife doesn't touch all the way down. I'd rather not have to return the...

Believe it or not I have just had the very same experience but not with an owner but the chef, The problem is that some people don't hire you to do a job but to be the whipping boy. There is a reason for getting hired and some people...

Quote: Originally Posted by Fts93  Hi! What do you think are the five most important kitchen techniques a chef(cook) must learn? And then what is the "must to know" recipe in the kitchen? My answer...