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    Advice for better fries

    Sorry for a very late response, thanks heaps for chiming in mon chefs. I'm willing to try all these methods but it's gonna take quite some time as there's usually one guy in the kitchen doing dishes, prep, line and occasionally one of the bosses will jump in on the plating when I'm in the...
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    REST IN PEACE ANTHONY BURDAIN

    Damn...I literally just finished reading Kitchen Confidential two days ago. Entertaining and informative read. Suicide by hanging though? In the end, perhaps restaurant life finally got to him.
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    Advice for better fries

    Hey thanks for the response, You know, that [frozen fries] was my initial suggestion to the boss but his desire for authenticity and bragging rights for when customers ask is stronger than the end result. But it's possible to persuade him to the dark frozen side after a few drinks haha...Plus...
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    Advice for better fries

    Hey y'all so I've taken upon myself to improve the fries at a bar restaurant which was done the way the previous cook did it: 1. Wash potatoes, fry cutter, soak in water overnight with bit of lemon juice 2. Fry at 250F for 6 mins, chill then fry at 375F They normally come out very dark, mostly...
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    Splurged on JCK's Carbonext sale, have noob q's

    Info much appreciated ben. Those questions are pretty loaded I should have just made separate threads.
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    Splurged on JCK's Carbonext sale, have noob q's

    Blades are being delivered, I'm super excited about my first Japanese steel (270 gyuto and 150 petty). There's a few things I want to consolidate: maintenance and whetstones. I've been using a Kiwi and a 1k/4k Bearmoo whetstone which has been a decent mega budget setup for prepping veggies which...
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