dcarch

It depends on the following: 1. The weight and shape of the knives. 2. The composition of the knives' metals (alloy) 3. Type of magnets. 4. Size and age of magnets. 5. Distance of magnets to knives. 6. Type of door hinges. Some hinges are soft closing. dcarch

Yes, it is. It is also a regular oven. It can microwave, steam, bake and grill. dcarch

The force of opening and closing the door will make all the knives fall. --------------- A beautifully designed practical kitchen. Makes you want to cook in it; Unlike some other modern "showcase" kitchens dcarch

This: From Google Image, not my photo. dcarch

The Donald T? Do you do weddings? dcarch

I misunderstood your first post. It sounded as if you had never done this before. I am glad you clarified. Every year, I go to more than one golf outings, some small and some big, some hamburgers and hot dogs, and some fine wines and lobster cocktails. Most golf courses have their own commercial kitchen setups. Have you consider using theirs? Most outings involve breakfast, lunch, dinner, and desserts. Will you be doing all? dcarch

You are very brave. Sounds like you have never worked for someone in the same business before. May be I am wrong. Legal liabilities, Health laws, local building codes, financial and time investments -------------!!!! dcarch

To call it a smart microphone and speaker is like calling the whole business of sending men to the moon, rover to Mars nothing more than smart fireworks. Alexa is the most dangerous invention ever developed by human kind. Do you know that Alexa, not only that it cannot die, it gets stronger and smarter every second? For a device that is supported by millions of ultra technical computer programmers, it only cost you a few dollars to buy? If you think that is is only a smart timer for your kitchen, wait another few years and see what this monster can do to civilization.. dcarch

Eggs and poop do not come out from the same orifice. dcarch

I break every rule there is, except one : French fries need ketchup !. Following cooking rules is like painting by numbers. Confusion leads to amazing fusion. dcarch

You could be right. All I know is that the chickens served in Chinese restaurants don't look like supermarket chickens. For sure, the Chinese chicken farming practices are not like in France. Poulet de Bresse, amazing chickens. Poulet de Bresse farming is strictly controlled by the government. I do remember when I was traveling in China having seen chickens force fed just like force feeding ducks for foie gras. If you go to a Chinese store, you will see more than one kind of chicken being sold. dcarch

A Japanese cabinet maker's saw will make a perfect bread knife. It's much sharper than any serrated knife, it's very uniformly thin, and it cuts with pulling strokes, there is no need for downward pressure or pushing force. It work especially well with hard crust bread. https://www.amazon.com/Tajima-JPR-265ST-Precision-Woodworking-Elastomer/dp/B00ID1PKD0/ref=sr_1_3?ie=UTF8&qid=1516287537&sr=8-3&keywords=japanese+wood+saw dcarch

I was told that only a special kind of free range chickens are used. dcarch

Looks like a perfect butter slicer. dcarch

It really depends on what you are cooking. You will have splatter if you are cooking oily and fatty stuff. If oil or fat is heated at over 300F, it will create a little explosion when it meets water. dcarch

In theory the heat pipe sounds great, but in reality no. I have been playing with heat pipes for cooking for many years and have found that there are issues. The heat collecting end is too small to collect heat, and the contact surface between the pipe and the meat is also not big enough to be of any significance. The biggest problem is without the heat pipe, you always insert your thermometer into the center to check temperature, but if you cook with the heat pipe, where do you insert the thermometer to make sure that you have reached safe temperature? Heat pipes have been in use for many years, in practically every laptop computer to evacuate CPU heat. They are very inexpensive. dcarch

In General Physics 101, to illustrate the theory of inverse square law, they use the butter gun to show how butter gets sprayed thinner on toasts as distance increases. It would be so wonderful if they actually have a butter gun that can spray butter. dcarch

Make your own? I made mine. dcarch

Finally, cordless vacuums are useful now with rechargeable lithium batteries. Also very good for sucking up ants and spiders in the kitchen. dcarch

Goosenoodles? dcarch

I did not SV with the sauce. The vegetables were cooked in the sauce. dcarch

Fire And Curry Fire And Curry, sounds like Michael Wolff's explosive new book. No, I am talking about Cold Weather Food. Made SV chicken thighs with Thai green curry, prairie fire pepper, coconut milk, lime juice. Hot, hot, hot! Good, good, good! dcarch

Unless you are a sushi chef or a knife hobbyist, there is no need to spend a great deal of money for kitchen knives. It's not practical to have "scary sharp" knives in the kitchen, It's good to have "very sharp" knives in the kitchen. It's expensive, time consuming and lots skills to achieve "scary sharp knives. Anyone can sharpen very sharp knives. It should not be expensive and requires a minimal amount of skills. A $10 aluminum oxide two-sided stone, and a few sheets of fine grit wet/dry silicone carbide sand paper for $5.00 will get you knives sharp enough to shave paper. dcarch