Posts by Meezenplaz

I heard about hells kitchen 2 or 3 years ago, loaded ep 1 on tube and tore thru 4 or 5 seasons at light speed, complaining the whole way about everything about it. Yet I kept watching. Its like my knife tapping I mentioned in another...

Wow, braead on the bottom opens a whole new horizon of possibilities.   *Starts thinking*

Good eye Shroom, I for one really aprreciate how you guys keep on your toes for this kinda thing, when applicable.

Chef Ramsey seems to think thermometers are for sissys. They also present cooking Risotto as some sort of rocket science.   The inverted sum of the square of the procedural components of the dish are inversely...

Actually....I do that. Difference being I have no idea why. And I drive myself crazy when I do. I dunno...a nervous tapping maybe? Or did I just pick it up from another chef subconsciously... like osmosis? I've taken to laying my knife...

On the face of it, sounds like youre shopping for expensive clothes before being invited to the party.   Do you have ANY applicable food background to call on or are you totally speculating on your ability to do this,...

Quote: I keep the point end of my blade in my left finger and thumb and use that as a "hinge" and loosely hold the right hand mainly at the blade, also somewhat as a hinge, to chop small things very quickly and...

That's a good start Recky! As soon as you "get it down" I recommend you take a pic of it and post it here--WE will decide if it's appropriately scary, creepy and demeaning enough to do the trick!

Super sharp knives are more dangerous during slicing motions, dull knives most dangerous during "power-cuts".   There IS actually a time or two when I PREFER a knife to be rather dull.... the main one being when some...

Like I assume most in here, I use 3 or 4 diff tecniques dependent on what Im cutting, and how. E.G., strip cutting lettuce or fine slicing zucchini etc, I'll run a quick-hone and use Chef Pete's  gliding motion--it's slow and...