WiscoNole

http://ciachef.edu/enthusiasts/programs/

That description doesn't really explain what exactly it does...

Oil.

What on earth is a Superbag?

I wasn't sure which forum this goes in, and to be honest I need a quick answer and this forum has the most traffic, soooooooo... Otherwise, the subject pretty much says it all. Thanks in advance.

I have the Krups model in the original post. Works perfectly.

One of my chefs at school recently said 90% are out of the business after 10 years.

Is "the bomb" a good thing, or a bad thing? ← Where have you been for t he last 10 years?

Who the hell is Gail outside of the show? What connection does she have with the industry?

Not surprising at all that Tre and Hung were the finalists in that challenge. Both should go very far in the competition. Bourdain, if you happen to check out this thread, you had some downright hilarious lines. You had 35-40 people in the good ole CIA rec center laughing.

While the 7" would give you more control, it's too short for all-purpose use. Go for at least 8". Like others said, hold a bunch of knives and see which feels best for you (weight, balance, handle shape, etc.).

If you want to go super easy, make nachos with Tostitos Scoops. Dice the beef (1/3-1/2") and put 1 piece on each scoop. Top with your choice of cheese. Bake at 350 until the cheese is melted and starting to get some nice color. Pull em out, add a touch of sour cream, which will help keep diced tomatoes and avocados in place. A single cilantro leaf and a splash of hot sauce and you've got some serious nachos in 15 minutes or less.

Good read.

Nearly to the point of inducing vomiting.

LJS is one of the most filthy, grease-dripping-from-the-food establishments around.

Salmon should've won that Bon Appetit competition. His dish looked a lot better and the herb trick (whether or not it actually works) has a lot of appeal to home cooks IMO.

Cook it for less time than you would beef. Because of the lower fat content it will dry out much more quickly. I wouldn't shoot for anything more than rare, because if you're going for medium rare and you overcook it to medium it's going to go downhill.

Easily

I've never seen it at ANY store. Do I need to ask the butcher to pull it out of the back room for me or something?

Just picked up a 7" fluted at a store just up the road from CIA - after a 15% student discount was under $70!

Ok I've done a little research and decided I simply must have at least one Global knife. The combination of the straight edge, light weight, and incredibly sexy design have taken me by storm. Now, I just need to decide on either the vegetable knife or a chef's knife...although I already have a brand new chef's knife (part of the standard issue CIA kit). Guess I'll go with the veggie. Now I just gotta find a store in NYC. What are some good cutlery stores in the city?

What show are you watching? ← Better is a RELATIVE term!!! ← Gotcha.

It's part of my uniform at school (while in the kitchens at least), so yes.

I always see Giada using a Global vegetable knife. What is the reason for using one of these over any other sort of knife, say, a standard chef's knife? edit: Does anyone know if Global has a website? A Google search only yields sites selling their knives.

Guy's new show "Diners, Drive-ins, and Dives" is pretty good. Monday nights at 10 eastern.