David Hensley

I'd like to take a moment to sincerely thank each and every one of you who took the time to reply! You answers have already helped me make some positive progress in this area, and I'm beyond grateful to all of you!

I appreciate your sentiment, and I appreciate your price point, but you can do way better than that! A good smooth-bladed knife will set you back quite a few bucks, and last the better part of a lifetime, but for a serrated blade, I prefer to buy cheap and replace often. There's no easy way to sharpen one, so with bread knives, I look for cheap and easy...

I'd eat them, I'm sure...

Try using small chunks of marshmallow creme, or fluff, or whip...or whatever it's called in your locale. I know what you're talking about, and I think that a softer beginning product will also result in a softer final product.

I've been a professional chef for over 15yr. I've had children for almost 6yrs. How do you balance time spent fathering them, with time spent pursuing your craft? How do I explain to the kids that daddy has other things going on, and that they'll have to wait patiently? How do I show them the love that I have for my work? I love my children with all my heart, and I love my craft too. Can anyone give me any ideas about this? I'm seriously lost here....not just for my kids, but personally too...

I'd buy it. I'd also carefully inspect the blade assembly first. Some manufacturers use a deceptively heavy body, with an extremely lightweight blade assembly. When the edge of the blade turns over from use, it can't be removed for sharpening. I've bought cheap plastic mandolines, that outlasted their heavier metal brothers, ya know? Buyer beware, is all I'm saying...

I'd pack some nice stuffing between the bones and the neck, then roast it hard, and introduce some steam at the last hour or so...sealed, of course...

I doubt there's much reward for me, of all people! I do love real aspirin though, it cuts the pain quickly, and keeps it at bay, for a long while... I also stretch my back several times a day, whenever I have a minute, as much as I can. I find that a little pain while stretching, saves me a good deal of pain later, ya know?

Personally, I swear by aspirin. Not tylenol, not aleve, but real, pure aspirin. For some reason, it eases the pain far, far better than any other pain reliever I've tried.

I was just thinking that I'd also like to revisit the idea....maybe some pics this time...lol

Thank you, gfweb.

I'm a drunk...and I'm a cook. Sometimes those jobs crossover, most times they don't. I do what I do, and I do it better than most cooks in this town. If a given day should find me a bit high, or a bit drunk when I get to work, then that given day will also find me sweating it out, shortly after my arrival...Whatever state you arrive in, will be completely ruined, in short order, in my experience.

I know, right?!!? When I "confit" something, I make it a point to refer to it on the menu as a "preserved" whatever... Also, if I hear one more server describe the "umami" of a given menu item, somebody id getting shanked...

To me, confit should involve a good amount of salt, just for curing purposes, as it is the original intent of the dish. I wouldn't say that I disagree with doing it SV, because mine is cooked at about the the same temps as you modernists would use. As far as holding longevity goes, I would think that the original, saltier version would be edible for much longer, simply because of its salt content. Just my thoughts on the matter...

You can also add me to the "intrigued, but not yet convinced" list. I like the ideas presented, but will need much more info, before I pass any firm judgment.

Anyway, back to the show... It's Crap, so don't bother. That is all...

Is there a price point involved? I can think of many things I'd love to have, but price is always an issue....

Having never been in the military, I honestly don't know what qualifications they may have. The circumstances were varied, as I know a lot of ex-mil chefs, and none of them pretend to know how to cook. They can, however open a can of anything in 73 different ways lol. The scene you imagined, however, was from a show that I'd like to put out for everybody...

I think this series is quite good, myself...I also think the girl is quite cute, for some reason...

I have, actually. The word that comes to mind immediately, is "crap". Having worked with several military chefs in the past, this show really highlighted why I always found them to be mediocre cooks, at best.

I admit, I'm completely anal about grill marks! If it isn't a perfect 60 degree angle...I wanna throw it out...

Relax, I have your solution! After slicing, freeze the chicken, and when its frozen through, bread it, and go straight to the fryer. This should get your coating nicely browned, and also assure that the chicken has cooked through, but not gone over. I hope this helps you... Also, freezing may eliminate the need for the papain, unless its doing something other than tenderizing.

You're quite welcome, Cakewalk. Trust me when I tell you that you're not alone in that. Keep baking, my friend, and as UN-professionally as you can. The greatest thing about cooking at home, is that even your worst screwups can usually be eaten with pleasure...

Seriously guys, these stories are fantastic! Professional or not, I respect anyone who cooks out of love for the craft!

Perhaps you omitted some crucial step in your method...they need to be mixed, I think.