New Profile Posts

  1. Heinrich
    Heinrich rick alan
    Hi Rick Don't worry. I felt guilty to start the debatte. It's really a science to choose the right stuff. Took me 5 years to buy an Tube amp :) Have seen the Takamura's R2 there the Handle should be Japanese. Can you advise another at the same Price which you recommend for Gyuto. Not every stone and Wood goes well with the knife and some Woods do have anti bacteria properties. Have a great day Heinrich
  2. Heinrich
    Heinrich rick alan
    For beginners this is invaluable. Thank you
  3. rick alan
    rick alan Heinrich
    Oh heck, I see you did already rejoin the post!
  4. rick alan
    rick alan Heinrich
    Hey Heinrick, sorry this had to happen in your post. A pompous, pretentious BS'ing jackass like jasimo pops up around here really no more than about once or twice a year, and they usually disappear after a series of posts as he made.

    Please don't be frightened off, the mods will take care of things, and certainly you can safely continue with your post.
  5. Flatheadfoodie
    Flatheadfoodie
    Currently killing it in a respectable kitchen and loving it.
  6. chefross
    chefross sgmchef
    I don't know Chef....Have made bacon bits all my life, and never used a food processor.
    That's where the problem is. Well cooked bacon drained and hand chopped. End of story
    1. sgmchef
      sgmchef
      Besides inadequate draining, I think the problem is lack of understanding the rendering process. As a technique guy, the process is the same for melting the fat out of any mixed tissue. Separate fat from muscle and bone. An important, basic concept unless all the person can do is follow a recipe... I posted a followup for her.
      May 29, 2018
  7. doraima3875
    doraima3875
    A passionate & aspiring chef that gained a passion for eating great food and exploring crazy flavor combos.
  8. markrmoore2
    markrmoore2
    I can definitely tell summertime is here in this inferno
  9. theaterman
    theaterman annc3333
    System will not let me post recipe (*over 420 characters). Send an email and I'll return mail my recipe.
    The "discovery" was: folding a Swiss Meringue into the nearly finished mousse. (If you are making it for a Royal Visit, you could use an Italian Meringue which would give greater stability, but only if you are OK working with hot sugar syrups). [email protected]
  10. chefross
    chefross yeller
    Congrats on winning the April contest. They are fun aren't they. This is what's so cool about the site.....
    Be well and again, Kudos to you.
  11. granola girl
    granola girl ultralite1
    I read that you were interested in the Ontario kitchen. You can call me at 818.523.0911 What type of food biz are you operating? Are you established or a start up?
  12. ACHFood
    ACHFood kaneohegirlinaz
    Hi!
    Can you tell me your email and what you ordered? I had several sample requests come in without complete addresses and then some of the items have been on back order from high demand. I can check on your sample. Sorry for the delay!
    1. kaneohegirlinaz
      kaneohegirlinaz
      Thanks so much! I sent you a PM
      Apr 16, 2018
  13. wills
    wills
    looking to improve
  14. wills
    wills
    best thai dish
  15. aupied
    aupied
    Finally back around the forums
  16. redbeerd cantu
    redbeerd cantu Chef Rizo
    If you pass your email address, I'll get a few over to you asap.
  17. tombrooklyn
  18. justacook111
    justacook111 mezzaluna
    wake ta fuck up. id love some direction plz if
  19. ACHFood
    ACHFood
    Food and flavor are our passions. Quality, partnership, and innovation are our promises.
  20. sgsvirgil
    sgsvirgil
    Retired! I will spend the rest of my days so long as I am able cooking for my beautiful bride of 43 years.