A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
It's a double-edged sword
Do not cut your veggies with a sword
what are you a kitchen cop?
+20
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
this, and pretty much anything else knife-related. Unless you're actually in a restaurant kitchen, there's no need to go fast with a knife. Go at the pace you're comfortable with; as you get more comfortable, you'll get faster.
And practice the claw grip on the thing you're chopping.
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
It's a double-edged sword
To cut the onion cleanly you need a sharper knife which maybe lowers the risk of a deflection but increases the damage done if it happens
Describing something knife related as a double-edged sword is very funny to me for some reason. It's less like a metaphor and more like an escalation of cutting implements.
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
It's a double-edged sword
To cut the onion cleanly you need a sharper knife which maybe lowers the risk of a deflection but increases the damage done if it happens
Describing something knife related as a double-edged sword is very funny to me for some reason. It's less like a metaphor and more like an escalation of cutting implements.
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
It's a double-edged sword
To cut the onion cleanly you need a sharper knife which maybe lowers the risk of a deflection but increases the damage done if it happens
Yeah, my wife bought some nice knives and keeps em sharp, so the only things I have issues with cutting are things like, I dunno, tomatoes for some reason (the skins resist the knife and squish the meat around them, it's annoying). There were several big fuckin carrots the other night that were a pain in the ass to chop, I think them being so fibrous plus girthy was the issue. I wanted to take a cleaver to em by the end, it was like trying to cut wood. Soft wood, but still wood.
I recently spent a frankly irresponsible amount of money on a ludicrously sharp knife set. The only way I know they are still sharp is based on how well they go through tomato skins.
For carrots I have found it helps to use a heavier knife. A bit more unwieldy at first, but once you get the mojo going then it is golden. Root vegetables are just tough little fuckers.
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
It's a double-edged sword
To cut the onion cleanly you need a sharper knife which maybe lowers the risk of a deflection but increases the damage done if it happens
Yeah, my wife bought some nice knives and keeps em sharp, so the only things I have issues with cutting are things like, I dunno, tomatoes for some reason (the skins resist the knife and squish the meat around them, it's annoying). There were several big fuckin carrots the other night that were a pain in the ass to chop, I think them being so fibrous plus girthy was the issue. I wanted to take a cleaver to em by the end, it was like trying to cut wood. Soft wood, but still wood.
I recently spent a frankly irresponsible amount of money on a ludicrously sharp knife set. The only way I know they are still sharp is based on how well they go through tomato skins.
For carrots I have found it helps to use a heavier knife. A bit more unwieldy at first, but once you get the mojo going then it is golden. Root vegetables are just tough little fuckers.
I was using a big, heavy chef's knife for them. Those lil shits were just dense. I use the chef's knife for pretty much everything, actually, since it's easy to hold (and it feels nice to hold too, with it's heft and balance and all).
0
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
I got a knife from Brolo for Satan's 2(?) years ago and I use it every day. ilu Brolo.
It needs sharpening though and I've never successfully worked out how to sharpen a kitchen knife so if you could just send me a new one that'd be great.
I got a knife from Brolo for Satan's 2(?) years ago and I use it every day. ilu Brolo.
It needs sharpening though and I've never successfully worked out how to sharpen a kitchen knife so if you could just send me a new one that'd be great.
I have this Victorinox serrated paring knife (currently $8), which is great for tomatoes / other things like that. (though now that we have set of cheap steak knives those work just as well)
(oh, and re: Misen, be wary of their nonstick pans-- I got one of those from their kickstarter, and while it was very nonstick while it lasted, after maybe two dozen uses the nonstick coating in the center bubbled up and flaked off, which is an impressively short lifetime. It's not just me, it seems to be a general problem with those pans. Their spatula is great, though)
+1
minor incidentexpert in a dying fieldnjRegistered Userregular
Yeah, nonstick pans are the worst to begin with, and Misen’s aren’t great. OXO makes a fantastic, affordable one that you won’t feel bad about chucking and replacing every year or two.
One of my most used spatulas is a Misen fish spatula with a silicone edge. It’s fantastic because it’s still like 90% metal, but just has silicone on the edge to keep it from fucking up your nonstick pans, and I’ve never seen another one like it.
She said, "You're pretty good with words, but words won't save your life."
And they didn't.
So he died.
0
DepressperadoI just wanted to see you laughingin the pizza rainRegistered Userregular
My most-used pan lately is a #8 cast iron pan rescued from a thrift store
If I had to throw out every pan I own except for one, it would absolutely be my 12” cast iron pan. I’ve had plenty of days where I cook all 3 meals entirely in that thing.
She said, "You're pretty good with words, but words won't save your life."
And they didn't.
So he died.
0
Tynnanseldom correct, never unsureRegistered Userregular
I still keep my wok and another stainless steel pan for acidic preps and stir frys, but the cast iron does the heavy lifting
I got a knife from Brolo for Satan's 2(?) years ago and I use it every day. ilu Brolo.
It needs sharpening though and I've never successfully worked out how to sharpen a kitchen knife so if you could just send me a new one that'd be great.
I got a knife from Brolo for Satan's 2(?) years ago and I use it every day. ilu Brolo.
It needs sharpening though and I've never successfully worked out how to sharpen a kitchen knife so if you could just send me a new one that'd be great.
Bring it to a knife shop! They'll do it right.
There's apparently one near my work that just has fucking, buckets of knives and saw blades and other weird bladed objects they clean up and resell for cheap. Gonna have to check it out.
I got a knife from Brolo for Satan's 2(?) years ago and I use it every day. ilu Brolo.
It needs sharpening though and I've never successfully worked out how to sharpen a kitchen knife so if you could just send me a new one that'd be great.
Bring it to a knife shop! They'll do it right.
There's apparently one near my work that just has fucking, buckets of knives and saw blades and other weird bladed objects they clean up and resell for cheap. Gonna have to check it out.
I got a knife from Brolo for Satan's 2(?) years ago and I use it every day. ilu Brolo.
It needs sharpening though and I've never successfully worked out how to sharpen a kitchen knife so if you could just send me a new one that'd be great.
Bring it to a knife shop! They'll do it right.
There's apparently one near my work that just has fucking, buckets of knives and saw blades and other weird bladed objects they clean up and resell for cheap. Gonna have to check it out.
do they walk around the neighborhood singing "Kniiiiiiives, knives to grind! Any knives to griiind?!"
I should probably get my knives sharpened. I don’t know that I’ve done a great job taking care of them beyond cleaning and sometimes remembering a honing steel.
I bought a set that was a chef, paring, and nakiri knife from Made In last Christmas and I just use the first two for everything… I probably should give the nakiri more use but my brain feels like it can’t parse when I should use it. I guess vegetables?
There's a knife-sharpening truck that drives around here and parks in a random place in the city for the day. Whenever it's near my neighborhood, the local facebook groups buzz with activity letting you know.
I think they have an instagram now you can follow for an actual schedule, but used to be you would call him if you wanted to know where he would be for the day. But I think everybody in the city gets their knives sharpened by this one guy.
If that's all there is my friends, then let's keep dancing
+10
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
I have a bunch of sharpening shit that I got for plane blades and chisels, I've been meaning to sharpen my kitchen knives but keep not getting around to it
I did sharpen my blender blade tho, that felt pretty good
I have like 3 ways to sharpen my knives but the only one that is any good is the one I'm bad at (whetstone). I just need to practice. The other tools keep them sharp enough to handle everything with very minor fuss but I want that smooth glide through an onion so they don't burn my eyes as much.
a big communal neighborhood kitchen could own actually imho
I love the idea of like...a dining hall where you could get like a 3 dollar meal of rice and beans or lentils or something like that, and its in every apartment, in every city block. Can't cook? Don't know how to cook? Get some cheap protein!
I hate the idea that my apartment having a kitchen is a waste of resources because I cannot provide the economies of scale of a restaurant or a chain.
also, lol that this guy thinks that there isn't massive fucking wastes in a commercial kitchen.
I don't know about the thought of a communal kitchen because in every communal space I've ever shared keeping people accountable to keeping the kitchen clean and organized is a fucking nightmare.
JENNA LABEL YOUR FUCKING SHIT! I SHOULDN'T HAVE TO GUESS HOW OLD THIS FOOD IS. ALSO STOP LEAVING YOUR FUCKING BREAKFAST SHIT IN THE SINK AFTER I GO TO WORK! IF YOU'VE GOT TIME TO HAVE BREAKFAST WASHUP AFTER. I COME IN AT 5 AND THERES FUCKING OATMEAL TURNED TO CONCRETE IN MY SINK? WHY WOULD YOU DO THIS TO ME JENNA!
My work place has a small kitchen with two microwaves and a sink with a dishwasher. The amount of god damn filth this accumulates from otherwise seemingly human fucking people who can't ever clean up after themselves is god damn fucking legion.
I would like some money because these are artisanal nuggets of wisdom philistine.
There is a pretty excellent device I've wanted for a decade or so for sharpening lazily. It's called the warthog sharpener and it's just two spring loaded whetstones whose angle you can set. You do a little forceful stabby stabby through it and you're good to go.
The way they get you though is through having to buy replacement stones in different grit. And it doesn't leave a great finish, at least on the medium stones I've used.
Dunno if we can post amazon links to it, but it's on there.
Instead of buying it I've spent years trying to learn a whetstone and I'm just not great at it
I've had a bunch of different knife sharpeners over the years; whetstones, cheap dollar-store-tier ones, something from Ikea that theoretically has three grits but I couldn't get it to work very well, the Lansky setup, little diamond grit tool sharpeners, and finally wound up with the Work Sharp Guided Sharpening System and, for me at least, it's good enough and idiot-proof-enough that I can successfully get knifes to come out really sharp again.
Of all the kitchen injuries I've gotten slicing myself isn't one of them. Burned the absolute dick out of my hands, never cut them though knock on wood obviously
I would like some money because these are artisanal nuggets of wisdom philistine.
Of all the kitchen injuries I've gotten slicing myself isn't one of them. Burned the absolute dick out of my hands, never cut them though knock on wood obviously
shouldn't have been holding a dick in the first place tbh
Of all the kitchen injuries I've gotten slicing myself isn't one of them. Burned the absolute dick out of my hands, never cut them though knock on wood obviously
shouldn't have been holding a dick in the first place tbh
Look when you're starting at a really sexy onion, I mean just a fine piece of red onion all glistening at you, well you do what god intended.
I would like some money because these are artisanal nuggets of wisdom philistine.
Posts
Do not cut your veggies with a sword
what are you a kitchen cop?
this, and pretty much anything else knife-related. Unless you're actually in a restaurant kitchen, there's no need to go fast with a knife. Go at the pace you're comfortable with; as you get more comfortable, you'll get faster.
And practice the claw grip on the thing you're chopping.
Describing something knife related as a double-edged sword is very funny to me for some reason. It's less like a metaphor and more like an escalation of cutting implements.
I knew what the fuck I was doing
I recently spent a frankly irresponsible amount of money on a ludicrously sharp knife set. The only way I know they are still sharp is based on how well they go through tomato skins.
For carrots I have found it helps to use a heavier knife. A bit more unwieldy at first, but once you get the mojo going then it is golden. Root vegetables are just tough little fuckers.
I was using a big, heavy chef's knife for them. Those lil shits were just dense. I use the chef's knife for pretty much everything, actually, since it's easy to hold (and it feels nice to hold too, with it's heft and balance and all).
It needs sharpening though and I've never successfully worked out how to sharpen a kitchen knife so if you could just send me a new one that'd be great.
i will pay you to stop this
And they didn't.
So he died.
https://www.victorinox.com/us/en/Products/Cutlery/Paring-Knives/Swiss-Classic-Paring-Knife/p/6.7631
(oh, and re: Misen, be wary of their nonstick pans-- I got one of those from their kickstarter, and while it was very nonstick while it lasted, after maybe two dozen uses the nonstick coating in the center bubbled up and flaked off, which is an impressively short lifetime. It's not just me, it seems to be a general problem with those pans. Their spatula is great, though)
One of my most used spatulas is a Misen fish spatula with a silicone edge. It’s fantastic because it’s still like 90% metal, but just has silicone on the edge to keep it from fucking up your nonstick pans, and I’ve never seen another one like it.
And they didn't.
So he died.
If I had to throw out every pan I own except for one, it would absolutely be my 12” cast iron pan. I’ve had plenty of days where I cook all 3 meals entirely in that thing.
And they didn't.
So he died.
I just discovered Ethan this week!
Bring it to a knife shop! They'll do it right.
There's apparently one near my work that just has fucking, buckets of knives and saw blades and other weird bladed objects they clean up and resell for cheap. Gonna have to check it out.
3DS Friend Code: 0216-0898-6512
Switch Friend Code: SW-7437-1538-7786
see if they have any guillotines
do they walk around the neighborhood singing "Kniiiiiiives, knives to grind! Any knives to griiind?!"
I bought a set that was a chef, paring, and nakiri knife from Made In last Christmas and I just use the first two for everything… I probably should give the nakiri more use but my brain feels like it can’t parse when I should use it. I guess vegetables?
I think they have an instagram now you can follow for an actual schedule, but used to be you would call him if you wanted to know where he would be for the day. But I think everybody in the city gets their knives sharpened by this one guy.
I did sharpen my blender blade tho, that felt pretty good
Of course it is. It has the two most perfect foods. Potatoes and soup.
My work place has a small kitchen with two microwaves and a sink with a dishwasher. The amount of god damn filth this accumulates from otherwise seemingly human fucking people who can't ever clean up after themselves is god damn fucking legion.
pleasepaypreacher.net
The way they get you though is through having to buy replacement stones in different grit. And it doesn't leave a great finish, at least on the medium stones I've used.
Dunno if we can post amazon links to it, but it's on there.
Instead of buying it I've spent years trying to learn a whetstone and I'm just not great at it
I used to sing the Knifing Around song regularly !!
It happened years ago but i still have a tiny numb spot near my fingernail!
pleasepaypreacher.net
shouldn't have been holding a dick in the first place tbh
Look when you're starting at a really sexy onion, I mean just a fine piece of red onion all glistening at you, well you do what god intended.
pleasepaypreacher.net