zilla369

Chances are good that I didn't say "in my opinion" often enough during the lesson. I only said what i was taught, what is in my (in-my-opinion-very-good) textbooks from school,and what i believe. But there's always room for other opinions and viewpoints. I do think, though, that this particular discussion is probably more germane to Chad's knife-sharpening class tomorrow.

Okay - I'll be offline until late tonight EST - some of us have to work for a non-living (remember, intern = no pay). My cutting board awaits. Homework for while i'm gone: Post pictures of unusual knives in your collection, or techniques different from the ones i've included. And thanks, everyone, for the compliments!

Personally, I love my knife-callus. Badge of honor, and all. But when you first begin to really use a knife for hours at a time, it can be pretty painful. I'm picturing a tiny, velvet pillow with gold tassels glued to the spine of the knife...we'll have to wait and see if I'm guessing right. Heh.

To be honest, the carrot in that photograph is just a prop. I have yet to gain any sort of expertise at all with the wrist-fulcrum method. However, to answer your question:- the folks i have observed using it (with great skill and success, by the way - it's lightning fast when done right) don't seem to reach for a thinner knife, they just whack away with the same knives you see pictured in the lesson. I think the wrist fulcrum technique is one that can only be mastered after hundreds of hours doing prep, probably in a commercial kitchen. As for keeping your knife sharp, no matter which third, i defer to the Edgmaster, Chad...you may want to pose this question to him tomorrow.

Ah. After some behind-the-scenes PM discourse, it seems that Chad's going to decimate all our myths about the use of steels tomorrow. Next he'll be saying Bigfoot isn't real.

A perfect example of what eGCI's all about - exchange of ideas and information. I love the fact that the Q&A has people running to the kitchen to examine this or that about their knife grips. There's an infinite number of handsize/knife combinations out there, resulting in an infinite number of successful grips. Mine is just a starting point. As long as you're working safely, nothing's actually incorrect in my eyes. Some of my chef-instructors would heartily disagree with that statement, of course!

Right you are, Kate - I think the fact that there's a debate about anything being covered in eGCI is more the rule than the exception. I think what Kate means is that she doesn't grip the blade between thumb and forefinger, opting instead to curl all four fingers around the handle. This grip is totally acceptable, and I'm sure many professionals use it. I find it easier to "fine-tune" control of the blade angle using the method I described. As with most techniques: if it's easier for you, if it works for you, then stick with it! My only suggestion would be to try everything at least once to ensure there's not something even easier and better for you out there.

Ah, yes, there is more than one way to "skin" the insidious mango. Malawry's is a great suggestion if you need anything but a fairly large dice. The dice I demonstrated is a bit large for a fine salsa, for instance. Again, everyone feel free to post pictures of your favorite methods!

A confession: neither the monster 10" culinar nor the santoku pictured are mine; I borrowed them for the sake of comparative photos. While the 10" knife is an impressive looking sword-like monster, it's really too long for me personally to be comfortable with. I tend to stick with my 8" chef's knife for the precision cuts like batonnet and julienne. As for the santoku, the thing it lacks for me (although I love the dimples!) is the tapered tip. It's all about what knife you get comfortable with (and many times what knife you learn with.) When I was learning the tourne and fluted mushroom, one chef instructor advised me to forgo my Wusthofs and invest in a package of cheap, stamped paring knives with plastic handles, because those have blades with a little flexibility to them. The moral of the story? Experiment with as many knives as you can get your hands on, and, absolutely - have as many in your arsenal as you can afford. Oraklet, I'd love to see a photo of your antique French knife! As a matter of fact, I think it'd be great if everyone got out their camera and took pictures of any knives of interest that aren't pictured in the lesson.

I gotta get me one a them "evil eye" pinkie rings the maitre d was sporting.

I wish i could get my hands on some chocolate puff pastry, never seen it at the restaurant where i'm staging. I hesitate to advise anyone on anything on the pastry board, but my first thought was something with blackberries and Chambord. Just going for sheer inspiration value here, not advising on a recipe.

Yet another chance to let my "dumbass flag" fly: I thought they were called crab rangoon because the ones i've had are vaguely crab-shaped subsequent to frying due to the way they are folded/formed (a flattish shape with two little pincer-arms in front). I've never had them with actual crabmeat.

Interesting. Carrabba's started here in Houston. Did they sell out or did they aquire Outback? Outback aquired them. I believe it was the later part of the 90s, but I'm not an expert on their corporate history. I'm not an expert either, but their website says 1995. Am I the only one that watches "Cucina Amore", the Carrabbas' founders cooking show, on PBS? I love to watch those guys - they crack me up.

whosrbud - great job! You rock! i wish cafe press would do black shirts. I wonder why they don't?

I am glad you said this, Holly. My first chef instructor told us that if we wanted to learn something about how to cook eggs, to spend a couple hours on a stool at Waffle House. Which i did, but i think i creeped the cook out staring. I finally broke down and told him what i was doing, and he graciously explained his methods and philosophies to me.

You know how some people are afraid of clowns? I have the same reaction to ice cream truck music. The ones that circulate in our neighborhood play annoying calliope music, intermittently interrupted by the tape of a woman's voice, saying "Hel-LO?" in a creepy, sarcastic voice. *shudder*

Pictures of the fire and stories here and here. Apparently, it was only about 2% of their inventory.

a double AMEN on both counts! but it is still "alcohol abuse". Anyone remember a few years back when the Heaven Hill warehouses burned & caused all of the environmental problems in the river? what a tragedy. Yes! 1996. Unfortunately, their burning warehouse was on a hill above some of their other warehouses, so the trickle-down method was in full effect. Also, the burning whisky spilled into the river, creating a burning river surface that killed lots of (pickled) fish. I wonder if insurance covers these things? I wonder if they have lightning rods? I shall find out.

macaroni & cheese.

Update: No one was hurt! Editorial comment: Thank God it wasn't Maker's Mark.

Here's a link with a picture, but to read the story you have to register. edited to clarify: for the time being you can see the picture without registering, though.

Apparently, not the distillery facility itself, but rather a group of storage warehouses a few miles away. Latest news is that the fire was started by lightning.

Looking at the television right now, watching a million gallons of bourbon on fire in one of the Jim Beam warehouses in Bardstown, KY. No word yet whether anyone's been hurt. What a huge blaze!

They only buy blocks where i'm working. I discovered quite by accident that a heavy-duty mezzaluna knife works like a dream.

I liked this episode least of the three so far. Rocco was portrayed (who knows if that's "reality") as uncaring and a poor manager. I especially disliked the part where he apologized to Topher's friends by saying "what can i say, he's a fuck-up." Who knows what really happened, but in any case, i can't imagine circumstances under which you would say that sentence to guests. It all made me sort of sad. But i'm still watching. What does that say about me? I was under the impression we'd see a lot more kitchen footage during this episode. Alas, this was not so.