Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by debler

  1. Again, I am a professoinal cook...many of my colleges prefer a mix of knives, some good quality, ex , global, wustof, henckel, with a mix of the cheeper (hacker) knives.

    I do love the older wood handle henckels, diff to find these days..but I do run into the odd knife made from the more modern plastics......

    I do belive what you like and is comfortable with depends on so many variables, hand size, strength, tasks, etc....

    the Celeb chefs can afford alot nicer, more expencive knives then the reg chef, so they get what they want and like.

    In everyday, all day cooking at work, and I mean all day usage I use a large , cheeper knife, with a wood handle, cause I like the weight and I really don't give a toss about it's condition, it cuts well, and sharpens quickly. I have been using and abusing it for about 13 years and it is still around! (in good shape too) it is a victorinox.

    I do own henckels, wustofs and other lesser known brands.

    Who really cares what the celeb chef has! can he/she get the job done? Great, cudos to them! (do they even cook anymore? LOL)

  2. I had a real cake for my wedding, a friend, pastry chef make it. I didn't want that fake fondant crap either!

    It was three tiers, chocolate marbled cake , with butter cream (the good stuff) and Grand Marnier. The icing was also flavored slightly with orange.

    I asked him to freeze the whole thing, as it was put out to thaw for the duration of the reception, was thawed completly , yet slightly cool when it came time to serve it. Fresh flowers adorned the cake.

    It is a cake, to be eaten, and there for should be not only pretty to look at , but tasty !

    I think most people have fogoten the reason for the food being there in the first place!

  3. Hi,

    I have enjoyed reading all the diff threads on chcolate, making, uses, etc......

    But my daughter , 12 years old, bought me a 85% cocoa bar for my birthday , knowing how much I like , dark, bitter chocolate. However, YUK! :blink:

    Does anyone have any recipies I can use it in so as I don't dissapoint her, and perhaps we can all enjoy it!

    There has to be something out there to make it better! :unsure:

    I really liked the thread on making your own chocolate at home, unfortunitly, not only do I not have the $ for the equiptment, the time might be a issue.....but it was lovely reading about it..........if you want to sell it..........my addy is.......... LOL :laugh:

    Recipies please! ANYONE!!!! :wub:

  4. Canadian Rye bread

    Am I missing something? There are good rye breads available all over Canada, but many are similar to those in the U.S. or Europe. I have heard of Boor St W. stores importing true rye dough from the Baltic countries, but I am at a loss to think of distinctive Canadian rye bread.

    Well, here in Manitoba, we have two bakerys that sell it , Guns and City bread. If you came here, or visited, you would know what I am talking about. It is very simulare to a cracked wheat with caraway, it's a whole rye flour, rather then a dark rye bread. Tastes diff, looks diff, and is only from here.

  5. The best man won.

    Michael had all the qualities necessary for a chef: Talented, hard working, even, steady temperament while working, not easily flustered, handled pressure well, good skills, crafty, resourceful, manipulative. Didn't let his (decidedly large) ego get in the way.

    His restaurant was perfectly suited for the environment. Ralph's was decidedly not.  His motivational cards were ludicrous--and probably counterproductive. Ralph found himself jacked up, outflanked, outmaneuvered--with second-best cooks--and his food was never very good. Michael's was always more daring and creative.He continued to take risks--successfully--whether sabotaging Ralph--or by planning more ambitious menus.

    Michael was particularly smart to pick Jimmy first. Not the obvious choice--but the shrewd, observant one. . Elsie and spikey-head both flamed out quickly in classic style, running around like headless chickens.

    Okay..So maybe Mikey's evil and maybe even insane. He was smart enough to do the math and figure that working with Gordon--even with one of Gordon's proteges--will be better long term value than owning a restaurant for which he is not prepared now.

    So the pick all a bunch of idiots, with never a chance, and that's what we get?

    Are you serious? fit for the job as a "chef"!?

    I think this work and it's use is just tossed around way too loosely these days!

    I know alot of cooks, that would have blown Micheal out of the water!

    Micheal....a chef? I think not! Winner of a contest in the culinary field, but really! :wacko:

  6. According to the interview with Michael on the official HK website, he went to culinary school in London and tried unsuccessfully to intern with GR back then.  He claims there's a 2-3 year waiting list just to work for the guy for free (!)  He also says he's opening his restaurant in Vegas in 2007, no word on whether or not Fox is ponying up any of the dough.

    SO...what your saying is : Micheal got crap all!? (except for winning on the show?)

  7. It was a long and torcherous road for all of us...........

    I don't think any one sould have won a restaurant........but I am glad that Micheal had the brains to take the job/apprentiship with Gordon Ramsey...an offer like that , any one would be a fool to pass!

    As for Andrew, he's a knob!

    I do love the idea of shows to follow: The torcher of the orange clogs! or Out all night with Bourdain! COOL! LOL

    Still, I am sure next season's shows will be just as painfull for all of us!

    Good thing GR is easy on the eyes! LOL

  8. Here's a little photo shoot of my first workout on the Smokin' Pro.  Gorgeous, fun, and delicious!  Next time, lower and slower.  I'll have to look for some fire bricks.  You put them in the fire box, or in the grill/smoker box?  It's the same principle that I use in my oven by keeping the heavy pizza stone in there all the time, to even out the heat - don't know why I didn't think of that for the smoker.  Behold my butt!

    Col Klink, thanks so much for your course - couldn't have done it without you.  I'm going to feed the next iteration of this to a bunch of your old buds on the 4th.  We'll lift a glass or two in your general direction before we get our faces all greasy.

    Beautiful Butt!!!!!!!!!!!!!!!!!

  9. Last night's episode bordered on the ridiculous, considering the number of beeps we had to hear. Can't reality TV cooks speak without "beeping" 3 times in every sentence?

    I work in an office and I sometimes can't get by without bleeping 3x in every sentence! :shock:

    So you can just bleeping imagianwhat I bleeping said when I get a box of potaoes bottom out in front of the bleeping general manager!!, I of course didn,t see him sat there!!!! :laugh:

    I swore a bleeping blue streek!

    Back to HK though......perhaps it takes 10 episodes to become a chef/restowner? :rolleyes:

  • Create New...