Recent content by brulo

  1. brulo

    HRC culinary academy, Bulgaria

    Sorry for the late response! never got the notification :( It's called IAG (spanish for "Instituto Argentino de Gastronomía" or "Argentinian Gastronomy Intitute"), not to be mistaken with IGA (another institute here in Buenos Aires). So far I'm really pleased with the level of the teachers...
  2. brulo

    The March 2018 challenge: The Ginger Family

    Late as always but don't want to pass the opportunity to congratulate the winner! :D Was a fun one! :D
  3. brulo

    Looking for advice on buying a Gyuto in Tokyo.

    Awesome! Hope you can get some too!
  4. brulo

    Looking for advice on buying a Gyuto in Tokyo.

    The first three are 33 layers steel made by Mr. Yasuda. The last one is a single piece with a hammered pattern made by the Seto Hamono company. All from Seki city which seems to be one of the main cities when comes to knives making. Sadly I couldn't try them before buying (for balance and...
  5. brulo

    Looking for advice on buying a Gyuto in Tokyo.

    Hey there! Just a head's up for anyone interested. I've finally ordered a set from the Kamaasa store. Those 4 knives with custom engraving, bamboo covers for the first three and a wetstone for less than 500usd. Take in consideration you would probably get just 1 GOOD knife for that price...
  6. brulo

    The March 2018 challenge: The Ginger Family

    Not planning to actually enter the contest with this one, but the other day I was thinking on reducing/thickening some cool vinegar I've got in my last trip to Patagonia. I ended up infusing a red berries vinegar with fresh ginger, reduced it a little and thickened a little more with...
  7. brulo

    The March 2018 challenge: The Ginger Family

    Looks pretty awesome! Saving this in favorites to try it out! :D
  8. brulo

    The March 2018 challenge: The Ginger Family

    It's actually cow! Here in Argentina that dish is simply called "potato pie" (even when the main ingredient is meat, the first thing you see it's the mashed potatoes). I wasn't aware the actual Shepherd's was only with lamb or sheep! Thanks for teaching me something new! :D The potatoes are...
  9. brulo

    The case against kosher salt

    A problem I do not have since Kosher Salt is not even a thing in Argentina :P I've tried to get it because most recipes in English asks for it, and I would like to have as finishing salt. I end up using regular table salt, sea salt or eventually Himalayan...
  10. brulo

    The March 2018 challenge: The Ginger Family

    Wasn't aware of this month's challenge and turned out I've made Shepherd's Pie the other day and one of the "twists" was... fresh ginger!!! I used a good quality, fatless meat, cut in regular cubes, put some flour on it and sear it until golden brown. Put it aside and used the same pan for the...
  11. brulo

    Looking for advice on buying a Gyuto in Tokyo.

    Everyone interested just hit me a PM with the email and I'll forward the entire convo. It's a chat but all the info is pretty clear, the guy has a perfect English and signs as Jeremy, there's a high chance he's American haha
  12. brulo

    Looking for advice on buying a Gyuto in Tokyo.

    Sure! Send me the address and I'll send. We can also discuss the models hahaa
  13. brulo

    Looking for advice on buying a Gyuto in Tokyo.

    Thanks for the info. I'll take a look! Getting back to my contact with the other sellers, Kama Asa has just replied in an incredibly extensive response to ALL my questions, along with photos of 35 knives explaining things about all of them, specifying the artisan behind each one, giving...
  14. brulo

    Problems with bread being too dense

    When I'm not using sourdough I make a poolish (pre-ferment) with equal parts flour and water and a teaspoon of honey. I use 400 grams (200 flour & 200 water) of poolish for every kilo of flour. I let the poolish rise for about an hour, in the meantime just mix the rest of the flour (the main...
  15. brulo

    What to bring/wear to restaurant interview stage?

    sounds like a real good first gig! people willing to teach, and you willing to learn! Make the best out of it! Congrats!
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