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Posts by DThomas301

This might be able to give you a little more insight :   http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#sectionI1
I use only Shun knives and I do not think I would ever change. I have tried others but if you have smaller hands I would go with them. 
Well I would say that right from the start a plus about going to the NY campus would be your in NY. Understood, it is more expensive and the rent is insane but your in the what some would argue the culinary capital of the US. I say some because everybody likes to argue for the city they love. 
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