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Michael S.

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  1. @Heidih Here's some information on common japanese found on knives, hopefully you should be able to find out a little about your knife from this http://www.kitchenknifeforums.com/showthread.php/7963-The-kanji-on-our-knives I'd try and figure out what kind of steel it's made from, then you can google and find the appropriate care instructions for whichever type it is.
  2. I haven't lived in Japan or cooked lots of Japanese food, but people rave about Gyutos as a generally-good-for-everything knife.
  3. RE the jus - if you just need the thickening, use some cornstarch slurry.
  4. It's a two month delay because they had an "influx of orders" 5 months after the kickstarter. Why should they delay backer units because of that? Delays for technical reasons I'm fine with. Delays because they want to save some money on scaling I'm not.
  5. I'm furious. Clearly they've just made a decision to save money on production for their bottom line, instead of being loyal to their backers.
  6. When all you're ever offered is broccoli, cabbage and carrots that're boiled to the point that they're falling apart, and gooey mashed potato with big chunks in then you tend to grow up thinking that's what vegetables are and they're nasty.
  7. I saw it mentioned somewhere about having to use a better/beefier power supply to deal with 240 in Europe as opposed to 120 in America. Couldn't quote the source though. Also I think USA has some weird per-state sales tax system so they might not have that included in the price. If you were to buy one, it'd probably cost more than it was listed for on the internet. Looking forward to getting my precision soon... Fingers crossed for it to ship on the 12th.
  8. Never heard of that being a thing anywhere. Can't really imagine anywhere where it would be necessary either, unless the bar only had space for a few people and needed to make x amount per head to stay open... But then I guess if that were the case the owners would need to take a serious look at their business. They might get away with it if they've got the best selection in town. Doesn't make it any less shitty though.
  9. Going offtopic now a little bit but yes you are correct about the sound intensity (acoustic power) doubling with an increase of 3dB - but not sure why you would ever want to refer to sound intensity when discussing effects related to hearing. Sound pressure level is the appropriate unit for this (technically Phon/Sone should be used for loudness but SPL is more convenient). 2-3dB is the threshold that most people can perceive a change in loudness, but a doubling of loudness is a 10dB increase, not 3. Acoustic absorption materials are cheap and readily available and can usually be integrated into a space unintrusively and effectively. Since you're dealing with reflected sound energy adding some absorption in the right places in a room can be very effective as it's not only attenuating the first incident wave but also all subsequent ones. They also tend to be very effective around 1kHz and above - spanning the entire speech band. Lower frequencies are more difficult to treat effectively but this isn't something that should even need to be addressed in a restaurant anyway. Absorption should work very well for taming typical restaurant noise and shouldn't require too much of it to do a decent job. When the background noise decreases, people don't have to shout as much, and as such has a cascading effect. There's many other things to consider but it'd probably derail the thread too much. Keeping ontopic now - loud restaurants were probably all designed to be that way/simply don't care/don't care enough to budget for it as it's not difficult to account for noise in a design/remodel scenario.
  10. I realise this post is old, but those numbers are unreasonably high, in England and the EU we have a limit of 80dBA and after that measures have to be taken to reduce the noise level. 90dBA is quite loud - I doubt many restaurants would be exceeding that. *Edit* forgot to ask - what's this standard for? Workplace noise I'd guess. Hope it's been updated recently to a lower level. Also RE dcarch's comment about there not being many ways to keep noise down in a room - there are quite a lot, it's just that people don't usually bother to think of it, unfortunately. Noise transmission on the other hand, that's another beast entirely. That I would agree there aren't many ways to deal with it after construction. Considered in the design phase, it's doable.
  11. I reset the edge on my Shun last week using 220, 800 and finishing on a 3000. Edge seems nice, especially for a first try. I'd recommend looking at http://www.kitchenknifeforums.com/ if you want to find a lot more info on sharpening and steel types - not sure that the volume of knowledge on egullet can really stand up (in the case of knives and knife sharpening at least) to that site.
  12. IIRC, some of the liquid will change phase to a gas in a vacuum bag since the boiling point is lower, so that is likely where the gas came from. The above about surface bacteria ending up in the middle at a nice cosy temperature for a long time would account for the smell and gunge.
  13. Maltodextrin will also suck up fats, allowing you to make bacon flavoured powder using the rendered fat.
  14. Not a fix for the anova but I suggest writing the time it went into the bath on the bag, or keeping a logbook handy.
  15. It's the same as seasoning cast iron. The oils are heated to a high temperature at which they polymerise and create a protective layer which provides a barrier to oxygen which prevents it from rusting. IIRC, you have to use one of a few types of oils that go through this polymerisation at high temperatures, otherwise they just burn away. If done properly, the oil should be completely burned away after seasoning and won't produce any off flavours. Question - can you use an IR thermometer with this, or is the surface of the steel too shiny to give an accurate reading?
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