Toufas

i am going to london in 2 months for the summer so i am gonna eat a whole ham on my own there

Octaveman: http://www.nisbets.co.uk/products/ProductD...roductCode=D139 thats the only info i have and its nothing at all crackers it saddened me that i payed around 45% on top of my knives cost because of the customs i was looking for a japanese knife for professional and personal use and i got info from this thread i made : http://forums.egullet.org/index.php?showtopic=113176&hl= which website you use for your japanese knives? or you go to japan? from the videos of dave i saw, i use my 1000 stone, soaked in water first, put it on a towel as i dont have a holder, then do this at a narrow angle?

http://www.nisbets.co.uk/product_images/zoom/D139.jpg i have that, and i am getting King Sharpening Stone - Medium #1000 on the package from korin since i had to pay $84 extra for the knives due to customs i am trying to keep costs as low as possible atm i was watching this guys videos : http://www.youtube.com/user/cutlerylover and i was interested in the spyderco. also the korin knife i bought is "westernized" from what i understand

i have the knives (well they are in the post office ) and i have a waterstone from korin, but no matter what i do i dont seem to get it to sharpen properly. and the youtube videos are not that helpful as most of them dont show the same sharpening technique. i am one of those people that "see and learn" and not read and learn (i am stupid in other words)

would you use a spyderco sharpmaker 204 to sharpen this: http://www.korin.com/product.php?pid=332&df=knife ? which angle and which stone would be ideal?

i dont have a problem with the shortcuts, its just seems that the whole show is promoting waitrose or marks & spencer. i never had a problem with jamie oliver for example used canned things in naked chef, its allright when its done with moderation and what she is doing is beyond moderation. Then we say why the people dont know where the meat comes from, coming from cans is a step back from the meat coming in plastic packets.

watched the first 3 episodes. she reminds me of FN sandra lee, in a really bad way.

I cant imagine why a sane person would throw away the fat! i have jumped on the iberico train since last year when i first tried it in selfridges (they were running a promotion) i have tried some that a friend brought from barcelona (which i devoured in one seating) and i ordered last time from : http://www.delicioso.co.uk/shop/Spanish%20Ham (sliced iberico de bellota along some of that great pancetta they have) i want it presliced as i have no way of storing a whole ham in my place at the moment. i couldnt find shop pages in some of the pages you posted, and those that did would sell whole hams or shoulders only i was thinking of getting either from http://www.jamonesdomecq.com/index.php?cPath=48_49 or from http://www.ibergour.com/en/productos/sel/j...rico/d/0/h/100/ i think the 2nd one is better ? which brand is better? i am thinking of actually spending 150 euros (£100~) on this . i will probably get some shoulder as well to see the difference in taste and texture.

any websites that you recommend for this delicacy?

I think ripert is genuinely a good guy, I mean, what other michelin 3 star chef dresses up as Santa for a reality tv cooking special? ← heston played a ghostbuster in the xmas special!!

hello i am looking for a deep fryer as well, but living in the uk my options are limited compared to what previous topics have suggested (i ve spent the last hour reading about deep fryers in here, i just bumped this topic as it was the most recent one) so what should i get, i am around the £40 mark was thinking either for the above philips one , or maybe a Tefal Mechanical 4 Litre Stainless Steel Professional Fryer ( http://www.amazon.co.uk/Tefal-Mechanical-L...05109035&sr=8-2 ) how is the temprature range on the philips? is the heating element inside the oil?

the bad thing for us new chefs on trial that dont smoke, is that we cant say ok i want a smoke and get some rest

is it easy for someone from europe to email a cv to a restaurant in the us of a, to get a permit to work there? i guess you would have to be pretty good, in order for the restaurant to go into the hassle of doing the paperwork for you, but how they will know if you are good or not without being in their kitchen?

lets say you got your first job, as a trainee chef (trainee as in no professional experience, and training in their kitchen to see how the head chef wants things done). how long would you stay in that place before applying somewhere else?

my shopping cart so far 8pcs Knife Bag - Black 8 pcs (folded size: 20"long x 6"wide) Tojiro-DP Gyutou 8.2" (21cm) (both of my current knives are 21cm so it will be easier for me to adapt) King Sharpening Stone - Medium #1000 (S) 8.2" x 2.6" x 1.3"H does it look ok? i am considering getting the fibrox to the restaurant and using the tojiro at home

my Henckel was marked for life because of a spark guy this one is normal, the victorinox was not marked at all after i got it back. about the tojiro you recommend, i cant find it on the website ( http://www.japanesechefsknife.com/products.html ) can you help me out? from what i read , it seems like pretty solid. probably gonna get the victorinox fibrox i have at home to the restaurant (italian btw) and keep the new one for me only

i have this stone : http://www.nisbets.co.uk/products/ProductD...roductCode=D139 but i dont feel i am using it properly. there is a knife sharpener in town, and i have a monthly appointment with him as i said above, i have 2 knives for home, and i need something to have in the restaurant that i just started working. i do agree that the globals i ve touched, feel light...but i dont want german again... i ve read that globals are staying sharper for longer time because of their material. so what should i buy ?

i am all against sets as well...but it looks really tempting : http://www.cookware-online.co.uk/ishop/930/shopscr12785.html its half priced as well the rack itself costs £59.95

i am going to buy a chefs knife (g2) and i am between the g21 boning knife and buying a global set the 2 knives will go for around 100 pounds, and the set goes for 174 and includes : G-2 the best selling 8” Chef’s Knife G-9 the scalloped edge Bread Knife GS-5 the versatile Vegetable Chopper GS-11 the flexible Utility Knife GS-38 the hollow-handled Paring Knife and the metal rack. i understand that the utility knife, is not as narrow as the boning knife, but would the paring knife cover that issue? i have a henckels chef knife that had some wear as i was stupid enough to trust an idiot to sharpen it, and it ended up with lots of marks on it, and a Victorinox chefs broad knife. they are nice for my own kitchen, but i want to use the new knives in the restaurant i am working in (i think a new cook borrowing knives is not a good idea)

would it go in a hollandaise?

thanks for the tips, that was my plan all along reading kitchen confidential these days, and it seems like this book is like a work manual for starting chefs

the pieces of belly were left for 3 days before recooking them into rillettes with the garlic and thyme from the roasting. i am worried if it will "expire" before being ready (food hygiene wise i mean)

i had some pork belly that was going to be used for gordon ramsays recipe with his pressed belly, but didnt work out. i boiled the pieces for 3 more hours (they already had a 2 hour roast) took them out, removed the rind, shredded the meat, placed it in a bowl, seasoned it a bit more, added some lard, and added 3-4 spoons of the boiling juice, and now its sitting in the fridge.

well, after 4 years in games programming studies, i stopped, and went to the hospitality trade. doing my hospitality management degree, and spending some time in the restaurant of the university, cooking for customers (set menu) i got my first job in an italian restaurant (has 3 restaurants with the same name in the nearby area) and on my first day i was just frying things like chips and breaded mozzarela (hey at least it was fresh:P) even though i know how to cook, i know what i like, and i have to find out what the chef likes, as its a totally different thing. except observing what the others are doing, and always ask when i dont know what to do, instead of improvising (like i would do at home) what else i should do?

i have a problem with rillettes. in the les halles cookbook it says : 900g pork belly in cubes 450g pork shoulder in cubes 900ml water bouquet garni s&p 450 pork fat it says to cook the meats, after 6 hours, shred it and put it in small containers, and top it with pork fat. the fat goes in raw? does it melt from the heat of the meat and makes it like pate? help!