Hi Chem,
We clearly have different interests. I’ve already posted on all of this above.
I don’t want to get into an extended discussion.
Thanks. The very classic of “I am done” response. I expect no less.
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Why do you still post then on this board when every time people come with facts about your often ridiculous claims you stop any discussion. You really want only attention and the pat on the back about how great and knowledgeable you are.
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Any recs for a comal used in restaurants or by professional chefs?
I am sure he only wants attention, not a pat on the back. He clearly knows his statements will offend people. He just want attention.
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I actually think he has found some things he greatly enjoys, but they are still puzzling. I have no idea what he means by cultural fusion. I cannot see any relationship between Swedish home cooking and Japanese knives. I think he has some aspect of Chinese manufacturing he likes, but MIC is quite controversial and does not seem to be a preferred provenance for home cooks. He seems pretty hostile not only to restaurant culture but to home cooks who find it aspirational. He seems most active on cookware yet does not know what a jelly roll pan is and maintains he does not need to know because he does not use a regular oven. Quite honestly I am glad if he has something in there that he finds fulfilling, but I would be surprised if others would even relate to it or understand it, let alone find it fulfilling. I get the sense that although most of us enjoy talking about cookware, it is an adjunct interest, subservient to making good, interesting, ever improving food. N’est-ce pas?
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Je suis d’accord.
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Some of his statements are way too illogical if you follow that path of thinking. For example, remember his criticism of Macro using pointer finger grip and not pinch grip, and how Macro is not qualified for safety and teaching? I do not mean to bring up this old discussion, but just for illustration. Well, yet he is perfectly ok to not use the claw hand for the guide hand. Claw hand is the classic recommendation for kitchen knife safety, more so than the pinch grip.
I think it is simply because he dislike Chef Marco, not because he has a problem with pointer finger grip. Almost all Japanese sushi chefs use pointer finger grip.
Not really. Noticed how much he praised Chef Panko for being a great chef with years and years of sushi restaurant experience?
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The spiral of confusion has me too dizzy to slog on. I could just never latch on.
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The ultimate cheap ‘cookware’ a 2x2 wood beam (58seconds in). Mallman demonstrating Argentinian gaucho culture (just covering my per-requisites for this thread)
Grillworks has been popping up in open fire kitchens. I have wet dreams from rigs like this. (Hipster chef with tats culture?)
Chef @ Teruzushi in Fukuoka wields a huge custom Sakai Takayuki sakimaru takobiki during service (13:20mins into the video). He serves a UNESCO designated Intangible Cultural Heritage - Traditional Japanese Food (loosely interpreted by moi).
Atsushi Kono of Kono NYC breaking down a chicken with a Masamoto (Tsukiji) Torigarasuki
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The old steel flat top works. I have been in a fair number of Mexican and Central American restaurant kitchens and never seen any using a separate stove or fire top comal. I am not saying some don’t. I just have not seen any in Texas cities.
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Stumbled across this moment I totally forgot about. Couldn’t help but share in light of the recent tragic event. Two global leaders sharing a special moment with a shokunin.
F’ me if that ain’t culture in its highest form!
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Rest in peace. Abe-san
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Gonna say, flat top inside, Blackstone outside. I roll out some and hand pat others; but plenty of room on a flattop. My wife won a Blackstone, and I think it’s my new comal.
In this video you see a chef in his restaurant VUN in Milano and dozens and dozens of thick copper pans, which I belive are old stock M250 Mauviel pans.
Link
They are heated on induction right?
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No, a french cook plate.
Ok. I will watch again later
