jeffreyem's Profile
Buying a professional chef knife
While in Seattle you should have gone here http://www.epicureanedge.com/
What knife should I get next?
I'd gt a yoshi, a Takeda or a Fujiwara. I have several yoshis and Takedas, no Fujiwara yet. Takedas Gyutos are fantastic and their Sujis are even thinner than that Susin. Jeff
Santoku knives - Shun or Mac
Get this http://www.chefknivestogo.com/tojiro-dp-f-8081.html it is significantly better than anythng you are looking at. Not a Santuko but Santuko's are actually a bit of a gimick. Once you do some digging you'll find there is a whole world of Japanese knives out there beyond shuns and MACs, that are better AND cheaper. Jeff (Oh, and I have NO affilation with this site)
Bluestar's recent quality / CS complaints?
I've had a 48" top for about 3 years and love it, no problems so far so can't comment on service.
Jeff
fish spatula
Huh? I never cook fish in non stick. Start with a hot pan (stainless) choose your fat, and it will release when it's ready, and if it's a little stuborn, that's what that fish spatula was made for.
Roasting pans and racks
When,what and why do you roast on a rack as opposed to just in the pan. I should probably post this someplace else . . . . but I'll start here.
Which of these knives would you choose?
Ask the same question here:
http://www.foodieforums.com/vbulletin/forumdisplay.php?f=6
and here:http://www.knifeforums.com/forums/showforum.php?fid/26/
Best places on the planet for knife info
Best knife to use on ice cream cake?
Damn, too late . . .a warm wet one, preferably not a real good one
fish spatula
http://www.surlatable.com/product/kitchen+%26+bar+tools/cooks+tools/turners+%26+tongs/slotted+chefs+spatula.do?sortby=ourPicks
http://www.chefknivestogo.com/wugoslsp71.html
You're looking for thin, slotted, curved, ground edge.
Knife Cuts in Totally Bamboo board?
The wood boards don't absorb much water if you give them a good beeswaxing every once in a while.
Has anyone noticed that Food Network pushes certain cookware items on their shows?
It's called product placement and it's as rampant as taxes and medical marijuana.
Knife Cuts in Totally Bamboo board?
Why they are the rage I do not know but bamboo is a bit hard/dense for a cutting board. Buy a good end cut wooden board and it will last forever.
John Boos or JK Adams or the below link.
http://www.theboardsmith.com/
Jeff
More than one pepper grinder?
http://www.amazon.com/William-Bounds-09013-Universal-Spice/dp/B001LQSIE2
I have 3-4 of these loaded with different peppers and coarse salts.
Choosing range top - want open burners
You can also order the Bluestar in any configuration of burners you want (but the 22K BTU burners a re great). and no their burners don't go from simmer to blasting, use a simmer plate. Or better yet put an induction hob next to the Bluestar.
Choosing range top - want open burners
The Bluestar does not have a cast iron reversable griddle the 5 Star does. Don't get a griddle, I have one, (on my 48" Bluestar) it's a great griddle, pro kitchen style, but I don't use it as much as I thought I would because it takes a while to heat up, it's great for french toast and pancakes or when you are cooking a lot of stuff, but for one offs, just too slow. For open burners (which I love) there is reallly no other option than Bulestar, and they are great burners. I love mine.
Cooktop vs Range including oven 48" vs 60"
I have a Bluestar 48 with an electric Dacor wall oven/microwave and another under counter Dacor oven, great set-up. The Bluestar is pretty basic, which is a good thing, I've heard igniters can be an issue, but never had a problem with mine.
Best Place To Buy Demeyere
Metro Kitchen, free shipping and they actually stock some of it.
http://www.metrokitchen.com/category/demeyere-cookware?gclid=CICXt7rd95wCFSXyDAod0EjKbw
Deymeyer vs. Falk cookware
Metro Kitchen $199 plus free shipping in the US 11" Demeyere just got it a week ago.
Deymeyer vs. Falk cookware
Fry pans I would go Demeyere all the way. the Falk has a hard edge where it transitions from the bottom to the sides where the Demeyere is a smooth transition, and I personally like that better, I also think the Silvinox finish on the Demeyere is fantastic.. Funny I was just looking at an ACCC 10" deep Fry pan at WS I really liked the form factor, but discovered is was very similar to the 2-3 quart saucier AC MC2 I already have.
F. Dick Multicut-Shun?
http://www.japaneseknifesharpeningstore.com/ProductDetails.asp?ProductCode=IDH10
A ceramic rod like the one above
Wolf, BlueStar or Thermadore 48" - Thoughts on Which Way to Go?
I put in a BS 48" top only (no ovens) about a year and a half ago, I love it, I did do a 12" griddle and I don't use it as much as I though I would, but it works great when I do. I would have loved to have a grill, but the infrared Ceramic is the way to go and not available on the BS. The BS is very utilitarian and the fit and finish is OK, but I love cooking on it., the open burners are really nice. Never used induction but I've heard great things about it, It would be great to mix it up and addin some induction hobs,
Looking for a handcrafted knife
Ask the same question here:
http://www.foodieforums.com/vbulletin/forumdisplay.php?f=6
and here:
http://www.knifeforums.com/forums/showforum.php?fid/26/
you will get no shortage of answers. You'll need to make decisions on handle type, steel type, length, etc. You can also look here:
http://www.chefknivestogo.com/ and here: http://www.epicureanedge.com/shopdisplaycategories.asp?id=128&cat=Maker and here:
http://www.japanesechefsknife.com/HattoriForumHighEndChefsKnives.html
good luck have fun.
Any opinions on best cheap knife brands and models under $30.
http://www.chefknivestogo.com/fokn.html
Forschner Fibrox
Viking, Themador, DCS or Blue Star, what's the best?
I have a 48" Bluestar cooktop only, and I love it, grates/bowls are easy to clean. It is a very utilitarian appliance. For pure cooking capability it is great and I stirfry and saute a lot.
Decent non-stick?
http://www.jbprince.com/fry-pans/fry-pan-10-inch-ceramiguard.asp
http://www.surlatable.com/category/id/104061.do
http://www.chefscatalog.com/product/24783-Swiss-Diamond-Fry-Pan.aspx
Blue Star Range
http://www.kitchenhood.com/products/professional.htm
Very nice hood, I ordered directly from Independent, link above.
Blue Star Range
I've had my BS 48" top (no ovens) for almost a year. I love it. Pretty basic, no problems. I have 6 burners and a griddle, I sometimes debate if I would have used the grill more or not. I have a 1400CFM independent hood.
Does owning 5 pairs of tongs sound over the top?
I love tongs, 12", 18", 24", wood, stainless, plastic, silicon, and several other variations. My favorite though are the OXO 12" stainless. I'll bet if I totaled them all up I'd have 10-12 sets.
