WiscoNole

Take a $10-20 deposit when you take their credit card number, and, if they show, apply that deposit amount to their final tab.

Bingo.

I use my petty for shallots, small onions, garlic, and very precise cuts (fine julienne, brunoise and fine brunoise, etc.). That's definitely not all though...some jobs are just easier with a petty, as you have more control than with a chef's knife/gyuto.

Dominos is not even close to the first people to do something of this nature.

Fried chicken chains begin and end with Zaxby's.

Of the options you listed, Shun.

CHESTNUT STUFFING Yield: 20 servings Ingredient Amount Onions, minced 2 lb. Celery, small dice 1 lb. Rendered turkey or bacon fat, or butter 8 oz. Sausage, bulk breakfast 1 ½ lb. Bread, day old, medium dice 3 lb. Chicken stock (adjust as necessary) 1-2 qt. Eggs, beaten 3 ea. Parsley, chopped ½ Cup Salt and black pepper as needed Sage, fresh, chopped ¼ Cup Chestnuts, peeled, roasted, chopped into large pieces 1 lb. Method 1. Sauté the onions, celery and sausage in fat until tender. Break up the sausage pieces as it cooks. Reserve. 2. Combine the bread cubes, chicken stock, and egg and add to the onion/celery/sausage mixture. 3. Add the parsley, salt, pepper, sage and chestnuts. Mix them all well. 4. Place the stuffing in a buttered hotel pan and cover it with aluminum foil. Bake the stuffing at 350°F for 45 minutes. Courtesy of CIA

$$$

Ahhhhhhhhh! Make the chipotle fad stop!!!

If I'm not mistaken, the Classic is a double bevel and the KO is a single bevel. And to me, even in that picture, that heel of the blade of the KO curves back up towards the handle slightly, whereas the Classic heel straightens out more. I'm not just arguing for the sake of arguing, I tried them side by side Monday afternoon.

Who doesn't rock, besides the same people who hold the knife by the end of the handle? ← <raises hand> I don't. I use more Japanese-style push cuts. It's more precise. Rocking is great if you've got a ton o' prep to bang out for a busy restaurant, but for a serious home cook who doesn't have the time pressure of a prep cook or for a chef going for high level presentation, push cuts make more sense. Chad ← I meant that most people rock at some point.

Who doesn't rock, besides the same people who hold the knife by the end of the handle?

I went to the knife store today (Warren Cutlery in Rhinebeck, NY, about 20 min. north of CIA). I intended on just looking around, but who was I kidding? Every time I go there I leave with a new knife. I thought of this thread and checked out the KO 8" chef's, which had already been on my mind before reading this thread. I found the the blade was too curvey for me. To get the heel of the blade flush with the board, I had to rock the blade farther than my normal motion. I immediately pictured strings of chives cut 9/10 of the way through. After this slight letdown, I asked the see the KO 5" utility since I was actually in the market for a new petty knife. I fell in love immediately. Perfect blade shape, light as a feather, good knuckle clearance, and of course extremely comfortable. After a 10% student discount and $136, I am the proud owner of one of these: Shallots of the world, LOOK OUT!

The most ANNOYING trend is by far chipotle everything!

Suzilightning, Yeah, I can't figure out if I did something differently than usual or if it's the bird. Next time I get a bird from this farm I'll try a higher heat somewhere in the process. On the beet salad is goat cheese and a walnut dressing (forgot to get walnuts to toast for the salad). Too bad for John (your SI?) not liking beets. Most people I make roasted beets for don't think they'll like them even before they've tried them, but thats because the last time they had them was from a can. Allan ← Start it off at 500 and make sure it's coated in oil. Turn it down to 375 after the skin gets some nice color. Baste every 15 minutes.

Lots of prosciutto and cheese.

Are you an alum or an actual chef instructor?

A good egg will have a yolk that is very voluminous (not flat). It will also have 2 distinct whites.

What is black pudding?

I always toss yellow/red/white potatoes in extra virgin (among other things) before baking and they turn out beautifully.

Definitely use stock and thicken with a white or blond roux.

Nevermind, I splurged and bought a Shun Elite santoku.

So would you advise against it chrismirault

I found a nice looking Kershaw Shun Classic santoku on eBay for a good price. However, that line is ground to a double bevel, and I prefer a traditional Japanese single bevel. Can I manually change the double to a single using, say, an Edge Pro system (I plan on ordering one this week, so if that's in the instruction manual I haven't seen it yet).