I have a few, and always find I go to them as daily knives. Larger gyoto style I get from Japan, but I find the Shun to be very very reliable. They sharpen nicely as well.
Wonderful stuff. It also confirms to me that while I might think I can cook, there is no way that I can chef. Even if I had cooked every meal for the last 30 of marriage (which I have not done, by any stretch of my imagination), would come close to the honing of skills (reinforcement by repetition) that's depicted here. I take my hat off to you!
First up, to cook a roast in an hour or two, so much pressure. Unless it is pork belly, diced potatoes, wedged pumpkin and halved Brussel sprouts, and not forgetting the gravy and lots of it. Whew! Just made it. As much as I love to cook there is no way I could work as a chef or an underling, I hate being told what to do, that is why I am boss of MY kitchen, and when asked if I need help, nope, I got sick of having to give hand to hand instructions, and besides it is my happy place. Loved your post this week, again an interesting and entertaining read.
Fun read. I remember being torn to shreds and reduced to tears for my total incompetence in the kitchen by a GERMAN chef. I later realized it was the best thing that happened to me.
Anyway, I started making vinegar last summer, and any tips or recipes for a BEGINNER would be greatly appreciated.
Oh you're SCARY Will! Good job I'm very unlikely ever to apply for a job chez vous.
Would love to read more about the cider vinegar, yes please. We have a load of apple trees but only a small press; thinking how to move forward with juice, cider and cider vinegar.
really eye opening. have a godson chef- very particular personality. super interesting how he sees things…similar to your style. photographic glances at things.
I loved reading this, the staff meal test is my favourite. When I worked as a commis it was always my favourite task. As I moved through the kitchen and began assigning it to those on trial I thoroughly enjoyed the way people went about creating it.
I would LOVE a detailed description of how a professional sets up his station . It would be gold.
I shall do this.
I don’t see many people with Shun knives. I adore mine. I got them about 15 years ago from Seattle…. Love them !
I have a few, and always find I go to them as daily knives. Larger gyoto style I get from Japan, but I find the Shun to be very very reliable. They sharpen nicely as well.
Out of interest - what does one do with 200 litres of vinegar? 🙈
Not entirely sure as yet…
With gifts and work taken into account, that will only just last a year
I made fig vinegar recently. Makes a lovely marinade for eg pork.
Wonderful stuff. It also confirms to me that while I might think I can cook, there is no way that I can chef. Even if I had cooked every meal for the last 30 of marriage (which I have not done, by any stretch of my imagination), would come close to the honing of skills (reinforcement by repetition) that's depicted here. I take my hat off to you!
First up, to cook a roast in an hour or two, so much pressure. Unless it is pork belly, diced potatoes, wedged pumpkin and halved Brussel sprouts, and not forgetting the gravy and lots of it. Whew! Just made it. As much as I love to cook there is no way I could work as a chef or an underling, I hate being told what to do, that is why I am boss of MY kitchen, and when asked if I need help, nope, I got sick of having to give hand to hand instructions, and besides it is my happy place. Loved your post this week, again an interesting and entertaining read.
A gripping, inside look. Love it!
Fun read. I remember being torn to shreds and reduced to tears for my total incompetence in the kitchen by a GERMAN chef. I later realized it was the best thing that happened to me.
Anyway, I started making vinegar last summer, and any tips or recipes for a BEGINNER would be greatly appreciated.
One potential cook turned up and within 5 minutes remarked on how baked he was.... byeee!
Added quite a bit of star anise to the ferment.
Trial shifts are terrifying. I haven't done many. But I had icewater-in-my-veins nightmares for some time about the second one I ever did.
Oh you're SCARY Will! Good job I'm very unlikely ever to apply for a job chez vous.
Would love to read more about the cider vinegar, yes please. We have a load of apple trees but only a small press; thinking how to move forward with juice, cider and cider vinegar.
really eye opening. have a godson chef- very particular personality. super interesting how he sees things…similar to your style. photographic glances at things.
Forgot to add the butter and nutmeg for the pumpkin, and bacon and sage for the Brussel sprouts, plus plenty of seasoning for all…
“Stubborn to the point of madness” I believe we all know someone, cook or not, who fits this particular job description!
I loved reading this, the staff meal test is my favourite. When I worked as a commis it was always my favourite task. As I moved through the kitchen and began assigning it to those on trial I thoroughly enjoyed the way people went about creating it.