Honestly its something i think you can overcome. A friend of mine now is a great example he also has a stutter and some problems but just work on your confidance let your skills speak for what you can do. he came in as the low guy and...
I agree with the use what works, in my roll you will find shun global whustof and i think maybe a henkel still along with my victorianox tornet knife. use what works. although i did watch a chef cutting lemongrass last week snap a new...
on food and cooking, the fat duck, alinea, anything by fergus henderson, modernist cuisine is absolutely amazing! larouse and the classics. i love the noma book and a lot of the scandinaivian ones popping up for their use of local...
neosporin or different antibacterial. I burned myself really badly over christmas. I was cooking huge pieces of meat for a roast and a pocket of oil got caught under one so when i went to scoot it over ( hand in latex gloves) the oil...
when we had done them we took the upper part of the leg turned it into force meat with some green herbs for visual and boned out the bottom lke chicken making it look like a drumstick once stuffed. the method we always used during prep...
sorry im late but sous vide..... cooked i think its 63 or 65c for 1 hour crack them open and perfect:) you can also do this old school with pan on a double boiler full of water thermometer and ice to control temp.
It sounds like an amazing price. I know when i was working at a resort in Colorado we used the loin quite a bit and it was amazing. i would highly recommend it.
Personally i will season by taste with everything i would not use any ratio, I cant stand white pepper i would almost rather leave it out or have the specks of black or green pepper in it visibal than tasting the white pepper which in...
