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http://blog.saltedgreens.com
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I too keep a dull inox steel stamped blade for lobster fabrication. I call it my "breaker". It acts like a lightweight cleaver.
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I usually try to hire someone however, for stocks, sauces and such, where the presence of the leaf is not important, I either a) use the whole sprigs and strain out/remove with tongs, or b ) put several sprigs into a teabag, then remove after cooking. or, freeze. The leaves will fall off in due time. A very practical and wise method indeed.
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For more complex events at home I work in batches. I create my mise en place. I get everything cut and prepped. Then I clean down the kitchen and begin the execution of my plan. Then I clean again. Like the others, I do not let garbage sit around. I wipe my knives constantly. I use the kids bowls to store all of my mise. I have towels for countertops. I just don't like being messy. I'm not always the best at being clean, but I do try.
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Tap water.
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One word with many wonderful applications.
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Parsnips are seriously good.
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Farro. Just amazing taste and texture. I'm kinda nuts about it these days.
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I'm another that is about to make their own ramen after being inspired by Momofuku.
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An essential 130.
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I like the above reviews. MacGourmet is good. Great for the home. Many features. If you want flexibility in layout/design Filemaker is also good. Not many features beyond that. I have finally settled with iWork pages for layout/sharing and DEVONthink for search/classification. I don't want features besides a good layout, search, and share features under my design and control. Hope this helps.
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I dislike ceramic tools in the kitchen. They can't get as sharp as my other tools that I sharpen myself. I tried a kyocera peeler and it fell apart. I prefer the carbon steel kuhn rikon. It's a harp style which I personally find the easiest to use.
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I've ended up getting both. The big one is to enjoy at home. The purchase of the other one was justified by it's ability to be easily transported.
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The cookbooks that made you the cook you are
saltedgreens replied to a topic in Cookbooks & References
1. Encyclopedia of Fish Cookery. It was my first fish cookery book when I was beginning to be passionate about cooking. I worked in a fish cutting warehouse at the time. 2. Larousse Gastronomique. The bible. 3. On Food and Cooking (initiated by The Cookbook Detective). I love knowing why. Always. It's a passion. -
Just Yama-Moto-Yama oolong. It's mobile. I can take it here and there. I can drink it anywhere.
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Thanks joesan for the recommendations. I will begin my investigation there.