takeout/delivery usually..if anything, i'll have like bread, pb and j, and eggs at home. if i'm cooking, im only going to grab enough ingredients to cook that meal.
awesome..definitely adding these to my continuously growing list of places to go to
subtle, but kudos..as for when i go on trips, i've always looked for casual dining with good food for most of my meals, and then one restaurant to splurge on..number one restaurant i want to eat in the states? saison. in the world? central in peru
it's hard to have relationships unless the girl understands your lifestyle and why you're doing it..chicks dig ambitious cooks
i've used this stone before and i highly recommend it. after soaking it for at least 15 minutes, and then it's ready to go. i'm not sure what condition your knives are, but you'll start on 1000 and go until you have a sharp edge..you then move to the 6000 side and this will give you the mirror finish on the edge. plenty of youtube videos on sharpening and once you get the hang of it, it can be actually enjoyable. in terms of knife buying, i would go for stainless steel as it is easy to maintain..if you like the heavier feel of a knife as well as workhorse, i would go with german knives. if you like a lighter and thinner bladed knife, japanese is the way to go. there are plenty of good knives out there, and it's just all a matter of preference and amount of money wanting to be spent. also, chefknivestogo.com has a lot of solid knives that are much better than the stuff at sur la table/william sonoma..as for the chef choice 120, the stone is definitely better.
i sharpen my own knives
ith a pothibility that there are better players ahead of him
thanks and best of luck to your wife as well.
one more thing..invest in a good chef knife and learn how to sharpen your knives. most home cooks buy knife sets in which half the knives aren't even being used. a solid chef knife will do most tasks required in the kitchen so why not use something you'll actually enjoy using. granted this is my job and i have more specialized knives, but that's something that i feel any serious home cook should look into. also, learning how to sharpen your knives is very easy and rather therapeutic, for me at least. you can find a good whetstone on amazon for around 30-40 dollars and have sharp knives while you cook..lastly, those steel rods that come with a knife set does not sharpen your knives; all it does is re-align the bevel on the knife.
yea, it's definitely possible to figure out..kudos to you osu992
i like cuisines that have big flavors and comforting..i haven't been to yakitori toto, but definitely interested in going to..the way i see it, which may or may not be true, but you need to have worked at some widely recognized restaurant to get you off on the right foot. not saying this applies to everyone, but i've noticed that whenever a new restaurant has buzz, it'll always say "x" chef worked at this place..i worked for a james beard nominated chef, but most of the people i work with have never heard of the restaurant..it just depends on what kind of fame you want.
yep..i came to culinary school with a plan in mind and each of the restaurants i've worked at so far was a part of it. the next place will be the final stop before hopefully opening up my own place
hahaha..mise en place means everything in it's place..so when it times to cook a dish, everything is ready to go and right in front of you
thanks..that's the goal!
btw..always interested in good eats/things to do..what were some of your favorites?
i don't really have any issues with restaurants, moreso the clientele. we understand the allergies, but if you're getting the tasting menu and you're a vegetarian or gluten free, you're going to have a bad time. i guess however if you have the money, it doesn't really matter. also, people, please just eat your food and not take pictures; we're sending you the food at the moment it has the most optimum flavor.
i judge restaurants by the food and how it's seasoned. proper seasoning is a difficult thing, but i've had plenty of dishes where the lack of salt in some of the components made the food bland and boring.
we're still on the tipping system, but i know the modern and emp have gone to no-tipping. it doesn't really apply to me so i have no say on which system i support.
just moved here three months ago so i haven't been able to go to any of the higher up michelin restaurants..peter luger's is definitely part of my list, but at this point it is a new york institution. you can definitely find a better steak in the city, plus a place that accepts cards, but it's an iconic restaurant
for the most part we're pretty cool with them. they know they're making a lot of money off the food we're making, so they often provide us with candy and drinks..the only time there is disdain for the foh is the person on expo (person who fires the dishes to go to each table). most of the guys know what they're doing, but sometimes they make difficult fires
basically overtime is the saving grace
haha..1:17 and michigan still sucks
yep! watched every single episode
there's just a bunch of different components involved that is rather lengthy to write. lots of sauces, vegetable components, protein prep, herb selection, etc.
honestly, you tend to find that scene at lesser profile restaurants..pretty much at fine dining restaurants you'll find professionals that are serious about cooking. although we partake in things, when it comes to work, you have to be on top of your game.
1 star restaurants are more about the food in my opinion..2 star and up the food and ingredients are better as well as the service.