baltimoron:
use a deeper pan
New Diver: Professional Chef
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use a deeper pan
Bob3
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I find the best way is to drink the beer AFTER doing the cooking helps a lot.baltimoron:
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Nardulli
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Argh... It's something called Provel, and it is just terriible. It seems to have become a tradition in the STL area. For high volume... price rarely changes, and that is an important factor for the multi unit operators. It's a process cheese.Bob3:Welcome to the board; I used to do a lot of work (diving) in the St Louis area.
What is with that cheese that Imo's uses on their pizzas?
Jim
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Nardulli
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SueMermaid:What's your cookware and knife choice? Any particular brand?
Oh, and can I switch jobs with you?
After 17 years in kitchens, I can tell you that I stopped spending a lot of money on KNives, pans, and so on.
My knives that I like the most are: Carbon Steel - Sabatier. Stainless - Global.
I have carbon steel pans from Vollrath for saute, Poele (pan fry) pan roast, and just about anything else. Clean 'em with veg oil and kosher salt. Nothing sticks, period, and most importantly they heat instantly. And, they are cheap. Drawback, they aint pretty, so those who like to make their home kitchen a show place might not like them. I also use plain old cast iron pans - love those.
Jim
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Nardulli
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At home, did a free range turkey that a local farmer does around here. Also, did something called Confit of Duck. Pureed chestnut. Diced root veg. An assortment of other veg. Mashed potoatoes - a misnomer in my case, more like a butter emulsion held together by potato...Natasha:
Plus the usual suspects, pumpkin pie, and so on. Jim
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Nardulli
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I started out with a Swiss Master Chef - Jurgen Wismer - and then wen to the California Culinary Academy in SFO. After that, did my stages (apprenticeship) in Paris at a 1 star Michelin place, and finished on this little island in Italy called Giglio. (long story, there was this girl...)benncool:Hi Nardulli, welcome aboard.
My son graduated from New England Culinary Institude and is a chef at a resort. When he was doing his internship down in Georgia he met his wife who is a graduate of Johnson&Wales of Boston. She is a chef at a local restuarant. So I was curious what school you went to and if it was one of these two places?
But they let me cook when I want to..
Jim
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Nardulli
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cancun mark:
1. Make sure that what you are frying is dry.
2. Monitor the temp - most things fry well at 350 - 370
3. Wear long sleeves...
Jim
Bob3
Contributor
Ahhh ... Vollrath, made in WI, my "warm weather" stomping grounds. We used to get the factory seconds from the joint for a box of smoked fish.
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SueMermaid:
Save the knife money and buy a great sharpener!
I bought an Apex EdgePro http://www.edgeproinc.com/ a couple of years ago to sharpen my Global Sashimi knives, then found that it would put the same edge on my cheap $5 stamped knife as it would on the Global!
You can use it to sharpen your dive knife (oops - I mean tool) also!
Terry
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Nardulli
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Oh my! Now, that's a complicated looking thing. Reminds me of the Lansky system of about 15 years ago. Look... Here's what you need to know about sharpening...Web Monkey:Save the knife money and buy a great sharpener!
I bought an Apex EdgePro http://www.edgeproinc.com/ a couple of years ago to sharpen my Global Sashimi knives, then found that it would put the same edge on my cheap $5 stamped knife as it would on the Global!
You can use it to sharpen your dive knife (oops - I mean tool) also!
Terry
1. That "steel" thing? That does NOT sharpen a knife. It is a finishing and edge maintenace tool. It is magnetized. It essentially 'polishes' the existing edge by magnetically aligning the surface of the steel.
2. The 'edge' is really all about an angle. A razor blade has a different degree of edge angle than does a cleaver or a dive knife. Kitchen knives, dive knives, are going to be somewhere in the 20 degree range.
3. The rig you have is essentially a really elaborate way to hold the knife at the correct angle to the sharpening stone. It's a good idea. But...
4. Try toting that in your dive gear bag... or tossing it in that drawer in your kitchen for fast access. For about $12 you can get the world's best knife tool at: http://www.accusharp.com/ One will last 10 years or until someone borrows it. It accomplishes the same result - i.e. putting a precise angle on the edge.
Once you've used the accusharp on your dive knife, it will be sharp enough to shave the hair (assuming one has such) cleanly from a spot on your arm. (my test of a sharp knife).
Jim
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