Speak Your Mind.
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For most people cooking at home they aren't bad at all....I didn't mean to give that impression.
I'm a fully trained chef...I'm quoted in cookbooks and everything. Been in food shows competing against other chefs. Worked with Michelin star chefs. I never worked with Gordon Ramsay but did work with his classmates. So I tend to have my own way of doing things that I like better.
We chefs are strange creatures...we think of people as flavor profiles. My grandma is Butter, radishes and coconut with a touch of walnuts just for fun.
My mother is milk, potatoes, chocolate, cornbread and ice milk with large grains in the ice milk...and chalky baked sweet potatoes.
Like I said...I don't think in the way others do about food. I'm into how it's cut and formed and developed and presented every time. The blending and contrasting flavors of every dish.
It's almost a secondary religion for me. But I've made a good living at it too. Won awards and inspired all sorts of people.
I've gotten away from it... because that's what I chose to do. I thought that my family was more important than my career. So I've done other careers. Now I'm looking to go back on my terms. With a lot more age, maturity and hopefully wisdom this time. And a set schedule that I can live with.
I'm a fully trained chef...I'm quoted in cookbooks and everything. Been in food shows competing against other chefs. Worked with Michelin star chefs. I never worked with Gordon Ramsay but did work with his classmates. So I tend to have my own way of doing things that I like better.
We chefs are strange creatures...we think of people as flavor profiles. My grandma is Butter, radishes and coconut with a touch of walnuts just for fun.
My mother is milk, potatoes, chocolate, cornbread and ice milk with large grains in the ice milk...and chalky baked sweet potatoes.
Like I said...I don't think in the way others do about food. I'm into how it's cut and formed and developed and presented every time. The blending and contrasting flavors of every dish.
It's almost a secondary religion for me. But I've made a good living at it too. Won awards and inspired all sorts of people.
I've gotten away from it... because that's what I chose to do. I thought that my family was more important than my career. So I've done other careers. Now I'm looking to go back on my terms. With a lot more age, maturity and hopefully wisdom this time. And a set schedule that I can live with.
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The Chiefs blew it! 
Congratulations to the Bengals on a well deserved victory.
Bengals edge Chiefs in AFC Championship, punch ticket to Super Bowl
https://www.foxnews.com/sports/chiefs-bengals-afc-championship-2021-22
Congratulations to the Bengals on a well deserved victory.Bengals edge Chiefs in AFC Championship, punch ticket to Super Bowl
https://www.foxnews.com/sports/chiefs-bengals-afc-championship-2021-22
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I have a 10" hinkels professional series chefs knife that I use for a lot of stuff and a 6 inch utility of their four star series for most everything else. Of course I have 12 inch slicers and others...but those two get used the most.
All high carbon steel is not the same.
My 10" professional chef knife weighs the same as my 8" four star chefs knife...(well really close). Very light by comparison because of the steel used. They all are razor sharp and stay that way. And yes, by razor I mean they will shave hair.
They are just what I'm used to using.
I'd one day like to get a hand forged chefs knife....they are expensive though. But one made out of great steel stays sharp a LOOONNNG time. Then a nice handle out of stone or an exotic wood...
My kind of toys....
A good knife needs only sharpening (grinding) once every decade with your household use. When I was working professional and using it every day I did it every 3-4 months. But I was going through a LOT of food. 50lb boxes and bags of carrots, celery, onions, and potatoes. 80# cases of chickens. (I could debone a case of 4&ups in 11 minutes flat...3&ups took 14).
Today I'm much older and slower and out of some practice. Arthritis in my hands and the veins in my legs...not to mention glasses for seeing these days.
So I'm going to have to hire some punk kids...and turn them into respectable adults. I did it as an electrician a lot...
All high carbon steel is not the same.
My 10" professional chef knife weighs the same as my 8" four star chefs knife...(well really close). Very light by comparison because of the steel used. They all are razor sharp and stay that way. And yes, by razor I mean they will shave hair.
They are just what I'm used to using.
I'd one day like to get a hand forged chefs knife....they are expensive though. But one made out of great steel stays sharp a LOOONNNG time. Then a nice handle out of stone or an exotic wood...
My kind of toys....
A good knife needs only sharpening (grinding) once every decade with your household use. When I was working professional and using it every day I did it every 3-4 months. But I was going through a LOT of food. 50lb boxes and bags of carrots, celery, onions, and potatoes. 80# cases of chickens. (I could debone a case of 4&ups in 11 minutes flat...3&ups took 14).
Today I'm much older and slower and out of some practice. Arthritis in my hands and the veins in my legs...not to mention glasses for seeing these days.
So I'm going to have to hire some punk kids...and turn them into respectable adults. I did it as an electrician a lot...