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shittim said:
I have a friend who makes the most wonderful things with one ( instapot).
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For most people cooking at home they aren't bad at all....I didn't mean to give that impression.

I'm a fully trained chef...I'm quoted in cookbooks and everything. Been in food shows competing against other chefs. Worked with Michelin star chefs. I never worked with Gordon Ramsay but did work with his classmates. So I tend to have my own way of doing things that I like better.

We chefs are strange creatures...we think of people as flavor profiles. My grandma is Butter, radishes and coconut with a touch of walnuts just for fun.
My mother is milk, potatoes, chocolate, cornbread and ice milk with large grains in the ice milk...and chalky baked sweet potatoes.

Like I said...I don't think in the way others do about food. I'm into how it's cut and formed and developed and presented every time. The blending and contrasting flavors of every dish.

It's almost a secondary religion for me. But I've made a good living at it too. Won awards and inspired all sorts of people.
I've gotten away from it... because that's what I chose to do. I thought that my family was more important than my career. So I've done other careers. Now I'm looking to go back on my terms. With a lot more age, maturity and hopefully wisdom this time. And a set schedule that I can live with.
 
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JohnDB said:
For most people cooking at home they aren't bad at all....I didn't mean to give that impression.

I'm a fully trained chef...I'm quoted in cookbooks and everything. Been in food shows competing against other chefs. Worked with Michelin star chefs. I never worked with Gordon Ramsay but did work with his classmates. So I tend to have my own way of doing things that I like better.

We chefs are strange creatures...we think of people as flavor profiles. My grandma is Butter, radishes and coconut with a touch of walnuts just for fun.
My mother is milk, potatoes, chocolate, cornbread and ice milk with large grains in the ice milk...and chalky baked sweet potatoes.

Like I said...I don't think in the way others do about food. I'm into how it's cut and formed and developed and presented every time. The blending and contrasting flavors of every dish.

It's almost a secondary religion for me. But I've made a good living at it too. Won awards and inspired all sorts of people.
I've gotten away from it... because that's what I chose to do. I thought that my family was more important than my career. So I've done other careers. Now I'm looking to go back on my terms. With a lot more age, maturity and hopefully wisdom this time. And a set schedule that I can live with.
Click to expand...
That's really cool. I have a few chef friends, but none that experienced.
 
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The cooking shows and now internet have made cooking more approachable for many.
What is you favorite prep knife?
I have a couple Sabatier that I enjoy, i've been looking at Missen (sp?) as well.
 
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JohnDB said:
For most people cooking at home they aren't bad at all....I didn't mean to give that impression.

I'm a fully trained chef...I'm quoted in cookbooks and everything. Been in food shows competing against other chefs. Worked with Michelin star chefs. I never worked with Gordon Ramsay but did work with his classmates. So I tend to have my own way of doing things that I like better.

We chefs are strange creatures...we think of people as flavor profiles. My grandma is Butter, radishes and coconut with a touch of walnuts just for fun.
My mother is milk, potatoes, chocolate, cornbread and ice milk with large grains in the ice milk...and chalky baked sweet potatoes.

Like I said...I don't think in the way others do about food. I'm into how it's cut and formed and developed and presented every time. The blending and contrasting flavors of every dish.

It's almost a secondary religion for me. But I've made a good living at it too. Won awards and inspired all sorts of people.
I've gotten away from it... because that's what I chose to do. I thought that my family was more important than my career. So I've done other careers. Now I'm looking to go back on my terms. With a lot more age, maturity and hopefully wisdom this time. And a set schedule that I can live with.
Click to expand...
Impressive credentials.
 
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JohnDB said:
For most people cooking at home they aren't bad at all....I didn't mean to give that impression.

I'm a fully trained chef...I'm quoted in cookbooks and everything. Been in food shows competing against other chefs. Worked with Michelin star chefs. I never worked with Gordon Ramsay but did work with his classmates. So I tend to have my own way of doing things that I like better.

We chefs are strange creatures...we think of people as flavor profiles. My grandma is Butter, radishes and coconut with a touch of walnuts just for fun.
My mother is milk, potatoes, chocolate, cornbread and ice milk with large grains in the ice milk...and chalky baked sweet potatoes.

Like I said...I don't think in the way others do about food. I'm into how it's cut and formed and developed and presented every time. The blending and contrasting flavors of every dish.

It's almost a secondary religion for me. But I've made a good living at it too. Won awards and inspired all sorts of people.
I've gotten away from it... because that's what I chose to do. I thought that my family was more important than my career. So I've done other careers. Now I'm looking to go back on my terms. With a lot more age, maturity and hopefully wisdom this time. And a set schedule that I can live with.
Click to expand...

You are an inspiring person.😀 I really enjoyed reading this.
 
JesusLives said:
Yay! I was rooting for the kitties to win...even though didn't get to see the game...we don't have regular TV/cable just Netflix.
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Have you guys watched Night Shift on Netflix yet? It's a pretty good show. 1st Season is intense, but it gets really good in the 2nd Season....

God bless you guys
 
shittim said:
The cooking shows and now internet have made cooking more approachable for many.
What is you favorite prep knife?
I have a couple Sabatier that I enjoy, i've been looking at Missen (sp?) as well.
Click to expand...
I have a 10" hinkels professional series chefs knife that I use for a lot of stuff and a 6 inch utility of their four star series for most everything else. Of course I have 12 inch slicers and others...but those two get used the most.
All high carbon steel is not the same.
My 10" professional chef knife weighs the same as my 8" four star chefs knife...(well really close). Very light by comparison because of the steel used. They all are razor sharp and stay that way. And yes, by razor I mean they will shave hair.

They are just what I'm used to using.

I'd one day like to get a hand forged chefs knife....they are expensive though. But one made out of great steel stays sharp a LOOONNNG time. Then a nice handle out of stone or an exotic wood...

My kind of toys....

A good knife needs only sharpening (grinding) once every decade with your household use. When I was working professional and using it every day I did it every 3-4 months. But I was going through a LOT of food. 50lb boxes and bags of carrots, celery, onions, and potatoes. 80# cases of chickens. (I could debone a case of 4&ups in 11 minutes flat...3&ups took 14).
Today I'm much older and slower and out of some practice. Arthritis in my hands and the veins in my legs...not to mention glasses for seeing these days.


So I'm going to have to hire some punk kids...and turn them into respectable adults. I did it as an electrician a lot...
 
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