Picked this range up on ebay. The repair guy comes on Tuesday. I'm stoked!
I was watching some of Jacob's videos and I really love some of the plates that he uses when he's at his restaurant (such as the tartare plate). Is anyone (or if you don't mind sharing Jacob) aware of a place where one would obtain such plates?
I've seen some nice plates but the ones that were nice were running $40-50 a pop, which just seems absurd for a single plate. I have some pretty cool looking plates at home but I'm always looking to expand, especially since it provokes creative plating.
Hi All...I'm looking to buy a Chinois and am overwhelmed with the choices. Good quality is most important. Will be for home use and a low volume catering business.
Thanks!
I'm thinking of getting some new knives I'm a culinary student and my mecer knives won't keep a good edge. I've had them shapened twice in 6 months first professionally and second myself. Any good brands or advice? I'be heard allot about shun.. Never touched one.
Thanks in advance
Hi All,
I attended a cookery class the other week and whilst there I took some
time to have a look around the kitchen to see what kind of equipment
was being used in a professional kitchen.
Just got that this morning with a 1/2" die replacement for the 3.8" that comes standard. Can't wait to get home and install it.
Hi guys: I made my big move and I am back in the North East. Sandy followed me, I think, but I am now involved with putting my Kitchen together. I want to purchase a good chopping block and need as much input as possible. What do you like and don't like and why? What features you wish it had or has and why? Most that I have seen are made from hard maple, some Beech, but others include exotic woods too. My feeling on the exotic wood inclusions is fluff and no utility. In fact, it may even reduce the life of the block. Any thoughts? I know that Chef Burton was using a Boos Block an
We bought this higher end DCS around 1999 (gas, 6 burners, griddle, full oven w/conv and one small oven) and now the thing is just falling apart. Burner igniters failing, convection button broke, have to replace the oven igniters every two years.. finally learned how to do it myself! I had to replace the hinges on the door too after one just broke horribly.
Is this typical for a $3,000 12 year old stove or is DCS just that bad?