What did you eat last night for dinner?

[edinatlanta]

I ate food.

 

[erictheobscure]



Great knife. Work with yours though for maybe 2-3 months to learn how to maintain it, otherwise you'll be wasting a $700 knife. I'm sure you'll get the hang of it, and you'll enjoy the Nenox that much more if you know how to really use it.

Your knife is dull but you just need to pay more attention. For now, get physically closer to the food and move a little slower. People cut too fast... move a bit slower. The speed will come but concentrate on correct, not fast.

I have deplorable knife skills. I'd like to improve them, but I'm not sure how. I mean, I cook for myself (or myself + girlfriend) on most days, but that involves cutting only a small amount of stuff--not enough really to practice. Should I enroll in some sort of class at a local cooking school? Or am I supposed to buy twenty pounds of stuff, practice and then, uhh, use as much as I can and throw the rest away? I've assumed that the latter would be best course, but it seems too stupid/wasteful to carry out.

 

[ShayaEXQT]

^ Why throw it away?? use it in what you are cooking, just cook more!!

 

[itsstillmatt]



I have deplorable knife skills. I'd like to improve them, but I'm not sure how. I mean, I cook for myself (or myself + girlfriend) on most days, but that involves cutting only a small amount of stuff--not enough really to practice. Should I enroll in some sort of class at a local cooking school? Or am I supposed to buy twenty pounds of stuff, practice and then, uhh, use as much as I can and throw the rest away? I've assumed that the latter would be best course, but it seems too stupid/wasteful to carry out.

Volunteer at a local soup kitchen and concentrate. Or ask them if they will take your practice cuts.

 

[erictheobscure]



Volunteer at a local soup kitchen and concentrate. Or ask them if they will take your practice cuts.

Ah ha! My lazy ass might not get around to it until I'm on sabbatical, but this is clearly the solution.

 

[Manton]

Don't just cut a bunch of veg. First you need to learn the proper technique, then practice. If there some school nearby that teaches it, do that.

It really does help to have someone breathing over your shoulder telling you what you are doing wrong.

 

[erictheobscure]



It really does help to have someone breathing over your shoulder telling you what you are doing wrong.

Oh, so cooking really is like coitus.

 

[Rambo]



Oh, so cooking really is like foreplay.

FTFY

 

[impolyt_one]



Volunteer at a local soup kitchen and concentrate. Or ask them if they will take your practice cuts.

Wouldn't work in Tokyo. The homeless people there demand a decently prepared fish a la meuniere and a soup and salad at least, and are picky about the sauces. High speed internet and 3G phones in all the shanties across town. Rent is about the same as Chicago prices.

 

[mordecai]



Here's what I made with the spot prawns. Sauteed with shallots, garlic, basil and tomatoes. They were delicious. That's baby bok choy on the side that I overcooked.

were these from my guy? did you saute them alive?

 

[sonick]

Did you suck the head juice?

 

[SField]



I have deplorable knife skills. I'd like to improve them, but I'm not sure how. I mean, I cook for myself (or myself + girlfriend) on most days, but that involves cutting only a small amount of stuff--not enough really to practice. Should I enroll in some sort of class at a local cooking school? Or am I supposed to buy twenty pounds of stuff, practice and then, uhh, use as much as I can and throw the rest away? I've assumed that the latter would be best course, but it seems too stupid/wasteful to carry out.

Make french onion soup... that calls for like a metric ton of onions.

 

[SField]

Ate at a chinese seafood place called Newport something...

Great lobster, great whole snapper, horrific clams, bland fried rice. Not too bad, but honestly I'd stay home next time.

 

[Manton]



Make french onion soup... that calls for like a metric ton of onions.

True but only sliced (emincer) which is not nearly as hard as ciseler.

 

[impolyt_one]



Ate at a chinese seafood place called Newport something...

Great lobster, great whole snapper, horrific clams, bland fried rice. Not too bad, but honestly I'd stay home next time.

If the lobster and fish were good, and the clams and fried rice were not, then you did about 90% well for an Asian restaurant.