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  1. dave-o

    Length for a Chef's and Petty?

    Hi everyone, After much research and deliberation I have decided to purchase my first (or at least first decent) Japanese knives. I'm going with a Fujiwara FKM chef's and petty. Right now I am more of a hobby cook than aspiring professional like I used to be so I think the Fujiwara offers the...
  2. dave-o

    Learn to sharpen myself, or have a pro do it

    Well, I suppose the first place to start would be where do I go to get knives sharpened? I'm in the Chicago area (Northwest burbs to be exact) so I'm sure there are plenty of good places to go to, but where exactly and how much does it cost? I love the idea of sharpening my knifes at home (we...
  3. dave-o

    Hmmm that was interesting

    So about a week ago I made a frozen lemon souffle; I thought it could use a sauce and decided to make one with some frozen blueberries I had laying in the freezer. I decided to thicken the sauce with Tapioca Flour (I used Tapioca because I heard it gels clear when cooled). I combined the...
  4. dave-o

    Help! Need a knife for a gift.

    I'm getting my sister a knife for Christmas (yeah the clock is ticking) but I'm unsure of what brand to get. She's just an at home hobby cook who needs a decent all around knife. I don't think she'll need anything longer than 6" or 7" and I'm looking to spend about $40. Does anyone know of good...
  5. dave-o

    Epic pie crust failure

    Sorry this may be a little long.....a little backround first, I've made pies in school (about a year ago though) and successful pate brisee, and this Thanksgiving I figured I would try out an apple pie. I tried to make a flaky crust. Attempt 1: I made a test pie by using the formula in...
  6. dave-o

    Philadelphia Style Ice Cream?

    I was wondering if anyone has a formula for Philadelphia (aka a no egg, non-custard) style ice cream? I have a lot of experience with French Style custard ice cream, but I am looking for something a little lighter and not as rich. That being said what is the taste and mouth feel differences...
  7. dave-o

    Just saying hello...

    Hey everyone, I'm Dave, 24 years old from the suburbs of Chicago. I'm working on finishing up culinary school/going into nutrition/trying to figure out what to do with the rest of my life. I stumbled across this forum while searching for tips on Italian Buttercream. I haven't really browsed...
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