Posts by morcheller

The knife I am most comfortable with and use the most is an 18 cm Global vegetable knife. It has a solid feel and a grip that is comfortable to my large hands.Unlike many stylized grips, it is also ambidextrous, which allows me to...

There are no secret recipes! If people imitate your recipe; thank them. They think very highly of your talent and speaking of talent; you need to keep exercising it. Personally, I write 3 to 5 new recipes every week. When I say write I...

I was left a big bag of morels once and another time a regular left a paper grocery bag full of basil. All went on the next days specials! Shroom, I detest adding statements like you suggest about tipping. Tipping is not a requirement....

I want a moderately heavy, solid stainless steel uni-body, 10" Chefs knife. Sharpened at 10 to 12 degrees. It would be nice if there were a way to shave some weight off the handle as time goes by and the blade sharpening throws the...

I admit that this is an old fogey question BUT: How much is too much to ask for a meal? I have been cooking since the mid 60's and it seems that a meal, in a casual dining restaurant cost about 1 1/2 to 2 hours pay for a cook. I read...