Posts by Greg

Quote: Originally Posted by ChefRyan1533  As far as a "set" , i meant only the knives I really use, sorry I should have clarified a bit. I plan on getting an 8" and 10" chefs, paring, fillet,...

I just wanted to say BDL looks very nice in that picture. Back to the dull discussion.

Quote: Originally Posted by Jwood  For those of you who cant just leave an answer please don't respond. You're getting answers for free here for things you should have known with certainty before you accepted a chef...

Quote: Originally Posted by kuan  All the way down to the salt you use in the pasta water.   A 10 cent roll is 1% on a $10 entree.  Might not seem like much but it's pretty...

I would find a job in the USA first to determine whether or not this is what you really want to do. Then I'd worry about the rest.   Also, I'd have to agree with foodpump on the whole "freedom" thing. I'm not exactly...

Quote: Originally Posted by phatch  The episodes I watched, the judging seemed practically random. No clear standard was expressed and it just seemed to be the whim of the moment. I got the same impression...

A Dunn Brothers cafe au lait with a bit of turbinado sugar.

Quote: Originally Posted by saffron  Tried to use the attachment and it prompts that I do not have permission. Try the "insert image" button, it's the 2nd button to the left of the attachment button. You...

Try the search function.