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  1. kalach

    Save Me...

    So we have a new chef at our restaurant, I made the mistake of putting something on the specials board as 'veal capaccio', being the apprentice it sounded good and no one else corrected me so I ran with it. Only to have an angry chef tell me I was way off and to learn the proper term before work...
  2. kalach

    Silliest Things...

    Stupidest things heard/said/done in the kitchen.. Where I work I never cease to be amazed by some of the things I see and hear. - *Whilst reducing berry coulis "Why don't you just thicken it with roux instead?", from the owner *"How do I fold the pizza boxes?" -new cook *"Can you get me the...
  3. kalach

    White Proscuitto

    Has anyone ever heard of it? I was looking through a pizza book (pizza modo mio, john lanzafame, p40), and it calls for "white proscuitto (lardo)". I've asked a lot of people, home cooks, chefs, the italians who own our restaurant and noone has ever heard of it. The two best ideas so far are...
  4. kalach

    Slicing Tomatoes?

    Just out of curiosity what do you use to slice and/or dice tomatoes? (this is aimed at both the home cooks and the pros) Just asking because I've seen a lot of the guys at work doing it with bread knives and can't work out why, especially when they try to dice the things. Blunt knives maybe? Or...
  5. kalach

    Water Stones

    So I've been using an oilstone till now but just got an ice bear sharpening kit (800# & 6000# water stone plus base and nagura stone) and have a few questions. *How do I use the nagura stone? Do I keep it dry and then just gently rub it over the other stones while they're damp to remove the...
  6. kalach

    Removing Logos?

    Just wondering if anyone knows a good way to speed up the process of making those silk-screened (think that's the term) brand logos on the blades of most knives fade more quickly? I know it's a small thing to complain about but they really annoy me lol ;)
  7. kalach

    How sharp could it be?

    So I've been thinking about getting a new knife for a while now but the budget doesn't allow for it anytime soon and I'm kind of attached to my current knife. It's just a victorinox/forschner (well it doesn't say forschner being bought in australia but I think it's what most people recognise it...
  8. kalach

    'Lion' Sabatier?

    So I've been looking for a new knife and after reading the forums here I'm really liking the sound of the carbon sabs. It sounds like the TI's or the K's are the best but it's cheaper, easier, and faster for me to get a 'Lion' brand, does anyone know about these? (also I've heard of 'two lions'...
  9. kalach

    Hi

    Hi. Been reading for a while and always learning something new here, thought it about time I registered. Sorry in advance if my messages are rather short, no computer and typing on my phone isn't exactly fun ;) . Anyway a bit of background, I started doing an apprenticeship about nine months ago...
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