Posted on 08/31/2016 4:32:52 PM PDT by Jamestown1630
Thanks so much for the details. I’ll share with husband. He’s been wanting a good knife sharpener.
-JT
While I’m solidly with you on the serrated knife for tomatoes (and sandwiches), DH insists his VERY SHARP triangle chef’s knife is the way to go. He does well with it, I have to admit.
Can’t wait to hear about your adventures in culinary school.
Martha Stewart told us that before she went to jail for doing much less than Shillary did.
Thanks for the reminder!
They are preparing you to be certified in food safety to pass the Health Department requirements .
Anyone who works in any commercial, industrial, restaurant, or food trades needs to be aware of contamination/cross-contamination concerns.
A certain number of violations they give you a warning, a reocurance or ignoring violations will get you closed down immediately. Don't ask m how I know ..!!
The State Health Dept. certification is no cake walk; it costs your employer $250.oo everytime you take the test.
Any operating food service facility is required to have at least one Health Dept.certified employee on duty whenever they are dispensing food, at all times .
The suggestion of an instant read thermometer, "THERMOPEN"(%98.) is almost a requirement ( That's what the Health Dept. inspectors use !!)
One of my favorite kitchen tools is my tomato knife. Love it! And it’s made in the USA.
http://madeinusaforever.com/toslmainusab.html
Very nice little serrated knife!
You’re welcome, it’s the best I’ve ever seen.
Around here ,Cooks Country and Americas Test Kitchen is on at 12:00AM (EST) and repeated at 2:30AM on PBS3.
What is perplexing is Sundays at 2:00PM (EST) when its on PBS, and PBS#3, and PBS Radio, and I end up running to each to copy/follow whichever has the most new information.
PBS #3 is called PBS "Create" Channel.
So did I!
Mandolin and TV don't do well together. Major stupid on my part!
That one looks nice and sturdy, Liz. Who makes it?
-JT
The Ninja is a monster for margaritas when the cooking is done.
Beats hammers a tongs I guess
Love that show and never see it any more
Well, we don’t all have your talents, haven’t learned to make-do on submarines, and sometimes require a little implementation ;-)
“Gonna give up the recipe?”
There was no secret to our steaks. We ordered high quality Prime Aged Beef from a company back East and I flame broiled it. ;-)
The Lobster Thermidor was equally simple. Fresh lobster tails, butterflied and steamed to order in this robust little pressure steamer that looked like a miniature torpedo tube, then served with some really good drawn butter.
I hand rubbed the prime rib with cracked black pepper and a little sea salt before roasting. The baked potatoes were scrubbed, rubbed with olive oil and a little parmesan cheese.
Learning to make hollandaise sauce (for Sunday Brunch) by the two gallon batch without having the egg yolks and butter separate was the hardest part.
The best part was that we had the nicest and most beautiful waitresses in all of Orange County.
The secret was in good ingredients, and practiced knowledge. That’s all cooking is, whether it’s the little Granny in her farm kitchen, or the most acclaimed Chef.
As a wise man once said in a very different context, “The rest is commentary, now go and study.” ;-)
-JT
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.