J.Stevens

pb twix

knives wraped in a tea towel wrapped in cling film is my preferred way to get them home for sharpening ....

there is nothing like 7 or 8 coffees to get you through a 15 hour shift

put boiling hot cream into the blender and the proceed to blend my face, neck, ear, arm and hand hurt .... and the kitchen looks like a abstract artwork

who really cares ?? he has an opinion so do i, so does everyone else. I love his books. its nice reading a book or seeing a chef in the media admiting that shyt isnt perfect or that so and so pisses him off ... not many other chefs in the spotlight do it .... and come on guys hes just plain funny

i looked in on getting a work visa for japan after doing a culinary exchange program there for awhile ... apparently its real difficult ... you can how ever stay for 90 days with out problem fly out and fly back in and be able to stay for another 90 day ... ive been told you can do this about 4 or 5 time with out being pulled up by the government

so i was just wondering if i could make absinthe at home ... i heard that one of the ingredients is worm wood. well the other day i saw some worm wood in a shop i was in and was wondering what else i needed to make it?

coke hacking lol ... coke and vanilla vodka .. tatses like creme caramel ... AND gets you drunk what more could you ask for?

siliconemolds.com has a few good ones for real cheap !!!

i agree ... just pay the guy more ... i remember when i was a first year apprentice i was getting paid $4.90 an hour it was horrible

we had deep fried cobia the other day for staff dinner and it was the best crumbed fish ive ever had ... i believe someone has already mentioned it using the name lemon fish ... top fish and chips i highly recommend it

tips in my work place are pooled and then divided to all the staff according how many hours/hard they work eg causal staff will not get as much as full time staff and a full time staff members who do overtime or come in early to 'get the job done' will get more than those who dont .... i think the system is very fair. i dont see why in australia in a lot of other restaurants causal waitstaff who get paid more than qualifided chefs (who are working harder long days) are getting all the tips.

well said

you can freeze them whole in zip lock bags if you want ... they will keep for about 6 months

put something in the microwave for 20 minutes instead of 20 seconds.

i dont know why we cant just call it something like new cuisine ... it not only scares customers but also scares chefs from creating with the products

That's a great question, and one that you'll get more than one answer to. There's an orthodoxy that says "never steel a japanese style knife." And there are many cooks who do it with impunity. In my experience, you can maintain some japanese knives on a steel. If the the steel isn't too brittle and / or the edge angles aren't too accute, it will work, although you should use really light pressure, and very smooth steel in general. I can't give any guidelines on where the line is, as far as how thin / how hard. My old hiromoto as gyuto handled a steel fine, until i thinned the edge past a certain point. then i just used a strop or stones for maintenance. my current gyuoto I wouldn't let near a steel. most japanese made knives westerners use are western style knifes and can be sharpened with a steel. but japanese style knives (only sharpened on one side) should never be sharpened with a steel. these are my japanese style knives

you seem to like the japanese knifes ... if your looking to upgrade to the best japanese knifes check out korin.com ... these knifes quite literately double your knife skill (if you have already established some form of okay knife skills) and an added bonus .. they look bad ass

lol i feel like i just got told off anyway if you are looking to carbonate fruit the method i said earlier WILL work ... and im pretty sure (not that ive tried) you can carbonate jelly, purees ect. ive been thinking of carbonating orange flavoured yoghurt ...

lol reading this makes me laugh cause i do the same thing ... if my head chef want a peice of meat for the plate say duck he will ask me 'what noise does a duck make' ... 'quak'

i have done this sort of i suggest putting 2 sheets of gelatin into 500mls of creme anglasie ... then putting it in to a isi creamwhipper cool but not set and charge it twice. you should get a custard taste with a light smooth mouth feel.

try you local wholesale butcher they use it for all kinds of 'sneaky' stuff.

you know you a chef when you burn yourself and dont worry about running it under cold water ... or when someone asks if you can get friday off and you just laugh at them.

if your product is wet all you need to do is put your product in to a cream siphon close the lid and charge with a couple of Co2 bulbs (not to be confused with the normal No2 cream bulbs) and leave over night .... co2 is water soluble and will carbonate it .... were is no2 is fat soluble and will aerate fat

Most equipment in every kitchen i have worked in has a name, for example the grill is called Will smith cause he is hot and black. The stand up reach in is called Gordon cause hes big and white like Ramsey. Jafa - just another f*&king apprentice. class 5 celery sucker - vegan bodgy - any thing half done or of lesser quality. a 'cowboy' - someone who is dodgy, dirty or all round suspicious in their cooking wing it - as in 'do you know how to make such and such?' ... 'just wing it'