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Old 06-01-06, 12:02 PM   #6951
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Started pouring a couple minutes after I pulled into the parking garage at work....whew just missed being a drowned rat.
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Old 06-01-06, 12:09 PM   #6952
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ps. I <3 GoreTex

edit: sorry, what I meant to say was GORETEX FTW!!!!!!!!!1
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Old 06-01-06, 12:16 PM   #6953
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If you do get pulled over, don't beak off. Yes sir, no sir, three bags full sir is the order of the day. I've been let off blowing two reds by being contrite and apologetic. Getting up the nose of Toronto's finest is never a good idea. I've found them almost always ready to cut slack, but getting surley will get you bent over.
Yeah, I do obey the traffic lights when I see cops and I immediately become the most polite person on the planet when I get pulled over. Learned my lesson w/ the recent spate of ticket blitzes in NYC.
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Old 06-01-06, 12:20 PM   #6954
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seriously...it must be quite intimidating uncoiling that chain in front of offending motorist. I picked up the furget-about-it at Cycle Therapy, crazy heavy
Jeremy, what kinda of cheffing you specialize in? All the chefs I know all are wonderfully competent all around but they all have a zest or passion for something in particular.
honestly, i don't know yet and probably won't until i get my hands dirty. i do enjoy pastries and baking, but that's another area of study. if anything i would say, italian, such as tuscan/peasant fare. simple food with few ingredients but the freshest and best you can get. but who knows, we'll see.
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Old 06-01-06, 12:36 PM   #6955
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yum... I love cooking. I'm so not the pastries and baking guy. The oven is almost a foreign land to me.
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Old 06-01-06, 12:39 PM   #6956
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Jeremy, where you going to chef school? George Mason? A friend of mine went to culinary school and has the scars to prove it.

And I carry a fuhgeddaboudit and a mini-U. I wanna make sure my bike's still there when I come back.
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Old 06-01-06, 12:41 PM   #6957
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Jeremy, where you going to chef school? George Mason? A friend of mine went to culinary school and has the scars to prove it.

And I carry a fuhgeddaboudit and a mini-U. I wanna make sure my bike's still there when I come back.
How do you carry that boat anchor around?
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Old 06-01-06, 12:50 PM   #6958
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Jeremy, where you going to chef school? George Mason? A friend of mine went to culinary school and has the scars to prove it.
hospitality department at george brown college. i'm sure i'll get my share of burns and cuts.
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Old 06-01-06, 01:03 PM   #6959
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hospitality department at george brown college. i'm sure i'll get my share of burns and cuts.
Here's the real chef question: what kind of knives do you like?
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Old 06-01-06, 01:13 PM   #6960
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Today's news, brought to you by the letter W and the number 42:

Chocolate power
126 IQ with virtually no brain?
Sinking the great Satan (had to use their Simpsons reference)
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Old 06-01-06, 01:14 PM   #6961
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stupid double posts. I *definitely* only submitted that ^^^ post once.
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Old 06-01-06, 01:37 PM   #6962
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Here's the real chef question: what kind of knives do you like?
Don't really have enough experience yet to comment but my feeling with knives is the same as tools: the heavier and more steel the better. although i hear there are some ceramic japanese knives out that are really nice. for cooking in the home you don't need anything spectacular though.
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Old 06-01-06, 01:45 PM   #6963
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*****in.
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Old 06-01-06, 01:51 PM   #6964
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Somna, want to meet up at that bigass archway w/ the sculptures at the Ex? Victory Gate or whatever the hell Steeker told me this afternoon ... (Steeker, chime in and make some sense of my post please).
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Old 06-01-06, 01:57 PM   #6965
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Somna, want to meet up at that bigass archway w/ the sculptures at the Ex? Victory Gate or whatever the hell Steeker told me this afternoon ... (Steeker, chime in and make some sense of my post please).
Sounds good. I'll be the one flexing.
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Old 06-01-06, 01:58 PM   #6966
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Originally Posted by jeremywhitehorn
Don't really have enough experience yet to comment but my feeling with knives is the same as tools: the heavier and more steel the better. although i hear there are some ceramic japanese knives out that are really nice. for cooking in the home you don't need anything spectacular though.
Oh, but a nice knife can make a huge difference! I just need to learn how to sharpen the damn things properly.
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Old 06-01-06, 02:02 PM   #6967
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I use a set of left-handed japanese cooking knives made by this guy. They blow my parents henkels out of the water and can't be beat for the price in my experience. Just remeber japanese steel is only sharpened on one edge so if your left handed make sure you get left handed knives.
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Old 06-01-06, 02:05 PM   #6968
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I like them tall enough so you can can a good groove goin' on with doing ones sous-chef responsibilities at the veggie station without skinning the knuckles. I prefer German or nice Japanese, but it's all in the balance and how the handle feels. That is just me though, the way a knife feels is a very individual thing.

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Old 06-01-06, 02:15 PM   #6969
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Somna, want to meet up at that bigass archway w/ the sculptures at the Ex? Victory Gate or whatever the hell Steeker told me this afternoon ... (Steeker, chime in and make some sense of my post please).
Just rode in on my new Brooks saddle, okies the big giant gates on the east side of the X (princes gates) we could all meet there , I haveto come along the lake from the east anyway's so I could meet Eyefloater out side the shop and ride down with him.
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Old 06-01-06, 02:17 PM   #6970
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it's all in the balance and how the handle feels.
exactly. Any straight-blade knife can be sharp as long as you keep it sharpened. That's for home use anyway... a cheaper quality blade will dull faster, but I think that would only be a problem in a professional kitchen. But it's totally a totally different ballgame when you use a knife that has a bit of heft AND is well balanced.

Of course, I nearly sliced the top of my index finger off a couple years ago while coring a cabbage, so perhaps I shouldn't be talking about knives.
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Old 06-01-06, 02:20 PM   #6971
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talking about OR using?
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Old 06-01-06, 02:25 PM   #6972
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talking about OR using?
Well, I am the chef at Chez Wes, so I have to use. But talking about them is probably just jinxing myself.
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Old 06-01-06, 02:56 PM   #6973
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big difference today:
http://www.airqualityontario.com/rep...rtmonth=24hour

yay rain!
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Old 06-01-06, 03:00 PM   #6974
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I too am Iron Chef Andrew at home. Now I wanna cook .... mmm shnitzel...
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Old 06-01-06, 03:07 PM   #6975
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We are going to eat down at the X right tonight /
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