Posts by piracer

Hi, if some of you rememberd, i posted a topic on foie gras which im writing a report about. things are coming along and in about two weeks im off to a foie gras farm in the south of france where a relatives stays and said would bring me...

seems u really like the japanese knives yes? well, how about kasumi? its got the japanese blade but a german handle. thats the only way i can describe it. very sharp, high quality, etc etc.

i dont get the celery stalk thing... Unless you would say 500 grams of celery?

^haha, btw, i read that a sauce is just something u cover on a peice of meat, veg, whatever. Gravy however has to contain juice from the peice of meat. So no vegetarian gravy im assuiming.

What do you chefs think about ratings, michelin, stars and whatever else there is? I mean theres the case of Bernard Lousie who killed himself, he obviouslly took to heart very seriously, but in a general sense, if you lose a star...

hold on, i thot confit was to cook in its own fat? so down confit mean to preserve now? and if so, then why cant we confit a peice of fish?

just wondering, what if your not really sure on how to name it? lets say a peice of fish perhaps cooked in duck fat. can we call it a confit even though its not its own fat that its being cooked in?

wow, thats a bummer that no alchol is allowed, i mean, visually when u flame ur dish if u added liqour, it would have looked cool. anyway, i think u shuld go for something substantial, perhaps a roasted garlic sauce? u said seafood is...

im gonna have to agree with the pineapple, also the ginger and perhaps the orange juice too. most of the time these 3 ingredients have enzymes that as said, do break down protien. also being citric most of the time is slightly acidic.

i dunno... the blade in that set just looks dirty and i dont like the brown colour, looks kinda ugly to me. that knife up at the top lookks ok, the hilt looks ugly tho.