Welcome to the kitchen. Due to the rather long posts that have popped up reguarding food and kitchen knives I figured I'd try my hand at getting a club going that people could come and go as they pleased and had a nice time while here. I work in a pro kitchen and have a rather strong interest in kitchen knives and knife cuts. I've been involved in other kitchen forums for a few years and enjoy them very much. I hope some of you will be interested as well and have some topics to toss around. As always I would rather there not be any flaming going on, be respectfull of each other and we will have a great time. Shawn, AKA DwarvenChef
Hey Shawn I have worked in commercial kitchens and bakeries for more than 26 years! I was a proffesional baker for 20+ years specializing in old world crusty hearth breads. The last few years I have spent fixing bakery and food service equipment! Mark
Although I don't work in a professional kitchen, my wife owns a restaurant and always has some tidbit of interest to share. I've also studied "culinary arts" and know my way around a boning knife as well as a chef's knife. Currently, our favorites are the Global knives. When properly sharpened, they're downright deadly in the hands of the unsuspecting initiate. I hope I might add a bit of western outback color to the discussion, which is a terrific idea!
Welcome you two Western knives up till a few years ago was all I knew. Now I'm so far down the japanese side that I have a very hard time dealing with the semi sharp 2x4's that most western knives feel like Hope all sides of cutlery are covered as both have their strengths and weakness. Some are very set in their ways and have good tricks up their sleeves to make even the most gangly knife workable
Hello Sounds like a great club for anyone who loves food. Now that I live in Bangkok I have a taste for authentic Thai food. When I say authentic I mean what can be bought on the side of the street from a lady who has been making the same thing all her life.
Here's some examples. There is Pad Thai (stir fried noodles). Chinese influenced Bah Mi Nahm (Noodles in a chicken broth with green leafy veg and bbq pork), Kow Moo Dang (bbq pork and Chinese pork sausages sliced and served on a bed of jasmine rice smothered with a delicious, unexplainable sauce) Then there is also dishes influenced by the local Muslim population like kow Men Gai (Jasmine rice cooked in chicken broth and finely sliced peices of chicken breast accompanied by a spicy sauce that'll knock your socks off, and served with a bowl of chicken broth soup) and Kow Mook Gai (Yellow rice with chuncks of chicken that have been poached in a blend of spices, served with a sweet basil sauce) and many other dishes I don't know how to say. I'm feeling hungry now.
ACK... Now I'm hungry and I have to go to work... wonder if there is a place near work
Hello to everyone I too work in the organized confusion of the professional kitchen. Italian food is my passion. I look forward to some great talks.
I love eating Italian but have not the passion to follow or cook it. I can watch others make it and do well enough on my own, but it's just there for me. I would love to see what you are interested in, and try some my self Welcom to the Kitchen
I must say that it took me long time to find the little nuances in Italian cooking. Then I had the good fortune to work with a remarkable man in Colorado. He taught me home style Sicilian food. But enough about that. Thanks for the welcome and I hope that we can get this place rock'n
