Food

soup is one of those things that i never crave, nor am i ever excited to eat, but when i have to/should eat it, i enjoy it.

i am just learning to appreciate a LITTLE onion. i'd NEVER eat a raw one, however. :barf:
 
tre said:
I've done it the last two years against a caterer friend of mine. I won the first one, she won last year. This year there are 8 competitors, and we're taking it easy. We were gonna do tournament style, but I have to get my ass back home and pack for Florida. Every competitor brings a secret ingredient, we draw names for who cooks against who and what the secret ingredient is for each battle. The other competitors judge the dishes with a max of 10 points for taste, 5 for plating, 5 for originality.
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THAT is awesome. :clap: good luck!!! or break a knife, whatever you say to awesome chefs to wish them luck. :fly:
 
fly said:
What knives do you use??? I think we talked about this, but I forget. I want those damn Onion Shuns. So. fucking. sexay. :drool:
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Henkels twin cuisine II chef and santoku.

I'd kill for the ken onion chef knife...
 
Enemy said:
I'm pretty sure the difference between shallots and onions is fairly negligible.
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In terms of antioxidants in alliums, shallots are at the high end, vidalia onions on the low end.regular onions fall in the middle.
 
Enemy said:
My dad has an awesome set of Japanese knives. And a new edge? Wtf, my knives have been used by our family for my entire life (20 years) are still sharp as ever. I love sharpening them. :D
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Yeah, I don't hone them like a should, so they go dull too fast. And its like an all day job to sharpen all of them. Including the steak knives, we've got like 16+ knives. Lazy++
 
Enemy said:
My dad has an awesome set of Japanese knives. And a new edge? Wtf, my knives have been used by our family for my entire life (20 years) are still sharp as ever. I love sharpening them. :D
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shasrpening isn't the same as steeling them. Steeling fixes small nicks in the blade, but depending how much you use them, they need to be sharpened once or twice a year. Sharpening creates a new edge, whereas steeling just fixes the existing one.

Fly, you should be able to take them into a good kitchen store for sharpening, or a restaurant supply place. Also, Cook's Ill recommends the Chef'sChoice sharpener for home use ;)

I have this one, it does both, and is fairly cheap:

http://usa.jahenckels.com/272henckels
 
fly said:
Yeah, I don't hone them like a should, so they go dull too fast. And its like an all day job to sharpen all of them. Including the steak knives, we've got like 16+ knives. Lazy++
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it takes about 2 minutes per knife with the one I have
 
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