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An Intensive Look At The History Of French Wine And Winemakers - By Gregg Hall 2007-05-29 01:17:35 By Gregg
Hall
Wherever wine comes up whether it be a conversion or taste test, most of us start wondering where it came from. If you had ever studied the name of wine, such as Burgundy or Champagne, you shall find a log of wine. Burgundy for instance, we all pretty much know it comes from France, same as Burgundy. There are several types out there all coming from France basically.
In the old times, wine from France was made by peasants, who drank it themselves. Wine is pretty old in France, which typically is no surprise since it’s the best wine in the world. New world wines have the ingredients on the label, while old French
wine is just labeled with location, so when doing so the French have left a message to their wine.
A lot of wine people say French wine is the best. Wine lovers prefer French wine over any other wine. There are many different kinds of French wine available, giving you plenty to choose from. This way, you can try the wine in taste and pleasure.
There are Read more:Intensive
, History
I Love German Wine and Food - A Deutscher Tafelwein - By Levi Reiss 2007-05-29 00:48:42 By Levi Reiss
You may remember that German
wine classifications are quite complicated. To a large extent a wine’s classification is based on it’s sugar content. We are not going to repeat all the classification levels here. Suffice it to say that the lowest level German wine is table wine (actually an even lower level is described in our article I Love German Wine and Food - Launching a Series, but we promised not to mention it again and we intend to keep our word.) Deutscher Tafelwein (German table wine) comes in slightly better than table wine. Originally we had no intention of reviewing these plebian wines, but when we saw one for sale in a local wine store we figured why not give it a chance. What could we lose? In the world of wine, as elsewhere, pleasant surprises can happen. So we decided to buy one, probably only one, Deutscher Tafelwein. Before reviewing this wine let’s recall some details of German wine classification and then talk a bit about Deutscher Ta
Online Cooking Video - Frying Flounder Fish 2007-05-28 16:37:21
Free Cooking Videos:
John Chase shows you the simple way to prepare a flavorful fish, cooked perfectly in a frying pan.
basic cooking fish, cooking fish, cooking fish fillets, cooking fish information, cooking videos free, free cooking videosShare This
Read more:Frying
, Flounder
Cooking With Eggs Online Video 2007-05-28 15:30:16 From the new 75th Anniversary Edition of The Joy Of Cooking. Learn helpful tips for cooking with eggs! Check out this great video straight from the Joy test kitchen!
cooking eggs, cooking with eggsShare This
Online Chinese Cooking Video 2007-05-28 15:23:11 Chinese
cooking expert Eileene Yin-Fei Lo shares recipes and life lessons she learned from her grandmother with the Early Show’s Tracy Smith in this online chinese cooking video:
chinese cooking video, cooking free videos, cooking video, cooking videos, instructional cooking videos, instructional videos on cooking, internet video cooking, online cooking video, online cooking videosShare This
I Love French Wine and Food - A Red Beaujolais - By Levi Reiss 2007-05-27 23:25:23 I Love French
Wine and Food - A Red Beaujolais
If you are looking for fine French wine and food, consider the Beaujolais region of southeastern France. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local red Beaujolais Cru (high quality) wine.
Among France’s eleven wine-growing regions Beaujolais surprisingly ranks number eight in total acreage devoted to vineyards. However, it is one of the best-known wine regions in large part because of the enormously successful Beaujolais Nouveau marketing campaign. I review BeaujolaisNouveau wine in a companion article in this series.
Beaujolais wine is usually, but not always, red. Almost all red Beaujolais wine comes from the Gamay grape which, while grown in many parts of the world, does its best in Beaujolais, in particular in the northern part of the region with its granite soil.
There are no cities in the entire region so tourists will have to be satisfied w
I Love German Wine and Food - A Pfalz Riesling - By Levi Reiss 2007-05-27 21:14:49 If you are looking for fine German
wine and food, consider the Pfalz region of southwestern Germany. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local Riesling.
The Pfalz region is just about as far as you can get from Berlin and still remain in Germany. Just over the border lies the famous French wine-producing region of Alsace. In fact, one major Pfalz wine producer has extensive vineyards on the other side of the French border. Its grapes areconsidered German or French, depending on where they are processed.
Has Pfalz been making wine for a long time? The wine museum in Speyer, Germany proudly displays a glass amphora containing 1600 year-old wine, perhaps the oldest wine in the world.
Pfalz is about 50 miles long, not far from the river Rhine. The best vineyards were in the hands of the Church until Napoleon’s visit. The region boasts of about 25,000 vineyards whose average size is less than 2.5 a
I Love French Wine and Food - An Alsace Pinot Gris - By Levi Reiss 2007-05-27 21:02:37 I Love French
Wine and Food - An Alsace Pinot
Gris If you are looking for fine French wine and food, consider the Alsace region of northeastern France. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local white Pinot Gris wine.
Among France’s eleven wine-growing regions Alsace ranks number ten in total acreage devoted to vineyards, perhaps because it is the smallest region of metropolitan France. In any case Alsace is one of France’s best-known wine regions. The wine growing area is about 60 miles (100kilometers) long, but at most 2.5 miles (4 kilometers) wide. Their wine bottles are distinctively tall and thin. Chaptalization (adding sugar to the fermenting grape mixture) is allowed for many wine categories. And unlike the standard practice elsewhere in France, the labels feature the grape variety.
About 95% of Alsace wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot
Should You Become A Chef? 2007-05-26 21:44:18 Becoming a chef is not a walk in the park. It is a challenging road and may not be for everyone. You should therefore have a basic understanding of what it takes to become a chef before you invest in an expensive education at top culinary arts schools. You should learn more about the requirements and process involved to become a chef.
Do your friends and family compliment you on all of your creative dishes? Do people around you tell you that you should become a chef? Do you spend a lot of time in front of the TV watching cooking shows? When your co-workers ask you to make your famous chicken wings for the holiday party, do you jump at the chance? Well if this sounds like you, then you are certainly on your way, but becoming a chef is not always fun and games. You need to understand what a career in the hot kitchens is really like.
THE BENEFITS OF BEING A CHEF
You Are In The Spotlight
When you cook for people there is a great sense of accomplishment. You spend hours in front of a hot s Read more:Become
Life After Culinary School- By Michael Lansing 2007-05-26 19:41:12 Life After CulinarySchool
By Michael
Lansing
Students may be hesitant to enroll in a culinary school because they (or their friends and family!) are worried about where a culinary degree can lead. While most people assume that a culinary student would be headed towards a career as a restaurant chef, there are tons of different options for that culinary degree!
The great thing about working in the culinary industry is people will always need food services. There’s very little likelihood that you’ll ever find yourself at a lack for opportunity to use that degree that you worked so hard for. While working as a chef isn’t for everyone – remember, chefs have to work long hours, especially on evenings and weekends, in hot kitchens surrounded by all sorts of people demanding a million things at once – your culinary arts degree will take you far.
Some of the more common, but less thought of culinary careers include:
• Cruise Ship Chef: for the more adventurous culinary artist, who
A Guide to Exotic Fruits For Chefs - By Josh Stone 2007-06-01 14:15:47 By Josh Stone
We will explore the fruit varieties of the world which are far removed from the usual fare. For the bold, the creative, or the daring gourmand…
Hautbois - Or “musk strawberry” to we common folk. Musk strawberries grow wild in forests in and around Central Europe, Scandinavia, and Russia. The gourmet community has held it in esteem for decades for its intense aroma and flavor which is comparable to a mixture of regular strawberry, raspberry and pineapple. Since it’s a variety of the strawberries you’d normally find, it has about the same appearance and spring-season you’d expect for strawberries.
Jaboticaba - This is just the Brazilian version of grapes. The fruit has a purple-to-black skin and a sweet white meat. The main novelty is the plant - somehow, these things grow on a tree whose blossoms spring directly from the trunk, and the fruit bears directly at the top of the trunk where the branches form. Picture a regular tree weari Read more:Chefs
, Guide
, Fruits
New Black Pepper Corn Bread - Hearty and Delicious - By Eldon Beard 2007-06-01 11:35:14 By Eldon Beard
This hearty and dense corn bread is delicious when served with chili, stew, or soup. Enjoy with any meal where a spicy (but not overpowering) bread is desirable.
Ingredients:
1 1/2 cups yellow cornmeal, divided
1 1/2 teaspoon gourmet black pepper
1 teaspoon seasoning salt
1 teaspoon onion powder
1 cup boiling water
1 package fast rising yeast
1 teaspoon sugar
1/4 cup hot water
1 tablespoon olive oil
1-2 cups bread flour, divided
How to make hearty black pepper corn bread:
1) Mix one cup of the cornmeal, pepper, seasoning salt, and onion powder with the boiling water until well blended and smooth. Let the mixture cool to 120 F (about ten minutes).
2) Mix in yeast, sugar, the 1/4 cup hot water, and olive oil. Add one cup of the bread flour and mix until smooth and elastic, which should take about five minutes. Cover the bowl with a damp cloth and let rise in a warm place (free of drafts) until risen and puffy (about 45 minutes).
3) Grease a nine-inch glass pie plate Read more:Black
, Pepper
, Bread
, Delicious
, New Black
Hungarian Wine Tradition - By Carl Hoffman 2007-05-31 14:49:51 By Carl Hoffman
Despite what many may think, the area known as Hungary holds more wine tradition than any other country in Europe. Most of this very tradition is just now surfacing in the light, with people finally starting to catch wind about everything Hungarian wine has to offer. Even though many wine drinkers aren’t familiar with Hungary - there are many who are.
Hungary is home to over 20 wine regions, fully of forests, vineyards, and orchards. With several different varieties of grapes to offer, the vineyards found in Hungary have flourished since the great Roman Times. The weather in Hungary is seasonal to say the least, with cold winters and extremely hot summers. This weather allows the soil in the country to be diverse, which allows wine makers to create a variety of quality wines.
Despite the communist control in the past, there are several different wines found in Hungary. Although the vineyards here produce a lot of excellent wines, Tokay Aszu is by far the favori Read more:Tradition
A Chefs Guide to Sweeteners - By Josh Stone 2007-05-31 14:44:42 By Josh Stone
The Industrialized world is obsessed with diets, and yet has the raging sweet tooth of a child. Everybody wants non-fattening food that tastes fat. And so here we are in the industrial age, working our laboratories round-the-clock to come up with a way to have the taste without the calories. This has given us a host of sort-of, one-off-from, and flat-out substitute sugars. The bewildering variety of them needn’t drive you to shudders - here we present you with a sanity guide:
First, to dispel a myth, while sugars do indeed lead to a wide waistline, there is no conclusive evidence that actual sugars cause hyperactivity in children or diabetes. These are chronic diseases that you’re either prone since birth to get or aren’t - no matter if you eat nothing but sugar or eschew it zealously. And all sugars are carbohydrates and contain four calories per gram. If it says ’sugar’ on the label, this rule applies.
The aspect we refer to as ’sw Read more:Chefs
, Guide
Chef Career - A Chefs Guide to Exotic Fruits - By Josh Stone 2007-05-31 14:43:11 By Josh Stone
Ah, the everyday fruits at the English-speaking table: apple, orange, banana. Tangerine, peach, strawberry. Maybe a bunch of grapes or the occasional kiwi. As anyone can see, the fruit table at the typical banquet is stuck in a rut. We haven’t seen nearly enough exotic offerings to invigorate our taste buds with a new experience… and sometimes challenge our notion of fruit entirely! Here, we present a guide to some up-and-coming fruits whose time for recognition is long overdue:
Atemoya - Atemoyas are popular in Taiwan, though they are native to the South Pacific in general. Atemoyas are round in shape, with green, bumpy skin. They are juicy and smooth, tasting slightly sweet and a little tart. Some say they taste like an alcohol-free pina colada! Watch out for the black seeds, however, which are said to be toxic. Their season is late summer through early winter.
Bilberry - No wonder you haven’t seen these; they are rarely cultivated! Bilberries are Read more:Chefs
, Guide
, Fruits
, Career
Vouvray - An exceptional Loire Valley Wine - By Corina Clemence 2007-06-04 23:43:43 By Corina Clemence
Vouvray is a Loire Valley
white wine with a reputation for extraordinary finesse, longevity and a delightful versatility. Any way you taste it, Vouvray is a great white loaded with layers and flavours. Vouvray wines range from tart and dry to medium sweet, and even a sparkling version. The sweet versions are generally superior to the dry ones.
Vouvrays are produced in a little town in the picturesque castle country of France’s Loire Valley called Vouvray and its here that the world’s best Chenin Blanc wines are made. The Chenin Blanc grapes are also known locally as Pineau de la Loire.
Vouvray makes a terrific food wine to complement chicken, pork, veal and fish. A blast of acidity delivered with each sip makes sparkling Vouvray an excellent bubbly to accompany rich foods such as sauteed seafood and food with cream sauces.
Vouvray has developed a deserved reputation for being extraordinary wines of longevity, finesse and surprising but delightful ver
Kitchen Equipment That Lets You Cook Like A Pro - By Anna Woodward 2007-06-03 11:37:26 By Anna Woodward
Have you ever tried, (and, oh, haven’t we all?!), to tighten or loosen a screw using something like a nail file or the dull edge of a knife? Perhaps you have the scar to prove it. If so, then you know how much faster, easier and better it is to use a good quality screwdriver with a magnetic tip. The key is the right tool for the right task.
The same holds true for all specialized equipment and accessories; that truth shines like a beacon in a kitchen. Whether it’s the spacious, high-end ambience of a five-star restaurant, the galley in a fire station, a campfire, or your own home, you’ll enjoy it more, and get better results, when you have the best restaurant quality equipment and cooking accessories to set your “mise en place.”
All of us have been under pressure to “throw something together” at the last minute with the arrival of unexpected dinner guests, or when we thought our hors d’oeuvres tray would last much lon Read more:Kitchen
, Equipment
Restaurant and Kitchen Equipment Make the Chef - By Anna Woodward 2007-06-03 11:19:26 By Anna Woodward
If you are a chef, professional or amateur, then you know that the type of restaurant or kitchen equipment that you have to cook with can make all the difference. A professional kitchen should have the right equipment to accommodate its guests. Restaurant equipment such as a six burner stove and oven is something that is necessary to prepare many meals at one time.
Restaurant equipment has to pass rigorous government codes and standards. It also needs to be up to date and in proper working order. If your kitchen equipment is getting rusty and old, it is probably time to replace it. Considering the health codes with which restaurants have to comply to stay in business, you need equipment in your kitchen that will be easy to clean.
Although perhaps not a professional, anyone that loves to cook wants high quality kitchen equipment at home. It is not any fun scrubbing pots, pans or appliances. If you have the newest equipment in your kitchen, then you know how much easi Read more:Kitchen
, Equipment
Why Red Wine Is Thought By Many To Be The Very Best Wine Available - By Greg Hall 2007-06-03 01:35:06 By Gregg Hall
Among the many hundreds of types of wine available, red wine is thought of as the best. There are several different types of red wine, even though they are all made using the same methods. This very good type of wine is made from the black grape, the color deriving from the skins.
Starting to make red wine, the grapes that have been chosen are placed in a crusher. Here, the crusher will squeeze the juices out. Depending on what type of wine is being made the stalks will most likely be thrown away. After that the grapes are put in a fermentation vat with the skins to begin fermentation. This can be quite a long process taking up to several weeks to finish. If a higher temperature is used the color will show more.
When producing softer wines, the whole grapes are fermented using sealed vats. The carbon dioxide that becomes trapped in the sealed vats ferment the grapes under pressure, which is a quite fast step, taking only a couple of days. Keep in head that the tannin a
Starting a Home Based Catering Business - By Scott Young 2007-06-06 14:56:17 By Scott
Young
Are you one of those people who love to cook? If you love cooking, you might want to put your talents to work and set up your own home based catering business. The good thing about setting up your business at home is that you get to earn money while keeping an eye on the kids.
Formulating your business plan
Before to start your business, be sure that you have a sound business plan. Always bear in mind that your business plan is very important if you want to succeed in your business. You don’t really need a complicated business. All you need is a list of things that you need to do to get things started, have a business goal, a timeframe and a budget. Now, don’t runaway yet, it’s not really as complicated as it sounds. You don’t need to have a PhD to write your business plan. To make a simplified business plan, just get a piece of paper and divide it into four columns. The first column should be allocated for particulars where you will write al Read more:Catering
, Business
A Taste of India with Chai Tea - By Mayoor Patel 2007-06-06 14:50:17 By Mayoor Patel
Chai is what tea is called in India
and other middle Eastern countries, most notably Turkey. Chai tea, often also called massala chai, is what middle Eastern citizens will tell you tea is all about. Brewed in a very characteristic way, which is actually miles from what a typical English tea will look and taste like, chai tea is gaining more and more popularity as Indian, Turkish, and other middle Eastern cultures gain wider interest and appreciation around the world.
Chai tea is usually prepared using tea with a strong, full-bodied flavor, milk, sugar, and a good dose of spices. Black tea, usually from Indian varieties themselves like Assam tea, is used because of the potency of its body and taste, which is somewhat needed in a beverage where it might be obliterated by the other elements. Milk or any other cream substitute is used to ‘whiten’ it and soften the taste of the tea infusion. Sugar is added in often copious doses, since chai tea is also known f
Maryland Style Crab Cakes - by Chef Brian 2007-06-05 11:50:41 by Chef Brian
Here is a recipe for Maryland
style crab cakes that makes the absolute best tasting crab cakes I have ever found.This recipe is used at one of the restaurants I worked at some time ago. It was a guarded secret until today!
There are very few private recipes that I will let go public but it’s time that everyone needs to have this one. I have traveled the country trying crabcakes that were supposed to be fantastic by the critics, but none have ever come close to this one.
This is a very simple recipe, as some of the best are, and can be made in a short amount of time. The dressing gains flavor over time, 3-5 days, and will keep well if refrigerated.
Blue crab lump meat is quite pricey and you can get away with just claw meat for this recipe if your budget demands.
I have reduced the recipe to a manageable size, originally it was for 100, 4 oz. cakes! The restaurant would go through a couple hundred cakes a day. They were the most popular item on the menu. You will fi Read more:Style
, Cakes
How To Properly Care For And Store Wine To Maintain Taste And Quality - By Gregg Hall 2007-06-05 11:38:30 By Gregg
Hall
Year after year, wine consumption has become more and more popular all over the world. With more and more money going into wine, the wine and its history will always remain a question. With this in hand, a lot of people often wonder how they can keep and store their wines to maintain a fine taste.
Which ever way you store your wine is very important. If you store it right it can produce euphoria, if you store it wrong it can cause depression. When you open a bottle of wine that has been adequately stored, it can be tasteful in fact, while opening a bottle of poorly stored wine it can be quite a shame. A lot of times drinking wine that has been poorly stored might taste like vinegar some say.
To store wine properly you will need to meet some standards, such as humidity, temperature, lighting, the angle of the bottle while it is stored, and the vibration of the bottle on the rack. The temperature of the area you are storing is very important as well, where you should kee Read more:Store
, Maintain
, Quality
Did You Know That Champagne Comes From Three Different Grapes? - By Gregg Hall 2007-06-05 11:34:11 By Gregg
Hall
Champagne
has always been a way to celebrate or toast the bride and groom in marriage. Seen to be a flexible drink, Champagne can be with a meal or dessert.
Champagne hails from the vineyards of the French regions. If you buy a bottle and it says champagne on the bottle it’s most likely that it was made from France’s vineyards. If you didn’t get the champagne that is so legendary to the regions of France, you pretty much just wasted your money on sparkling wine. You should also make sure when you buy a bottle of champagne that it is spelled with a capital C. French manufacturers are very protective of this name and are the only ones that are allowed to use the name Champagne on bottles.
Champagne is made from three different types of grapes - Pinot Noir, Pinot Meunier, and Chardonnay. Noir and Meunier are a type of black grape, while the well known Chardonnay is a type of white grape. The label on the bottle on which it is placed is where you will see Read more:Three
Seven Tips For Using Your Crock Pot to Make Your Best Roast Ever - By Eldon Beard 2007-06-05 11:08:41 By Eldon Beard
For busy cooks wanting to prepare a tasty and healthful meal, with minimal preparation time, a roast prepared in your crock pot with vegetables is hard to beat! After a few minutes preparation, you simply flip on your crock pot and about 12 hours later, you have a delicious meal. The best part is that this hearty meal cooks, without you having to tend to it, while you work or sleep.
Following are seven tips for preparing the perfect roast in your crock pot.
Tip One - choose a good quality cut (eye of round is my favorite, and rump roast is also good). A great thing about preparing roast in the crock pot is that you can use cheaper cuts and they will come out very tender due to the long cooking time. Whatever type of roast you choose, be sure to trim any excessive fat that is present on the sides or bottom of the roast.
Tip Two - many people like to brown their roast in a skillet before adding it to the crock pot. This adds flavor and enhances the appearance of the co Read more:Seven
, Crock
, Roast
Loire Valley Wines - Five Wine Appellations Sprinkled Among the Historic Chateaux - By Corina Clemence 2007-06-05 11:02:35 By Corina Clemence
The Loire River in France winds through the Touraine area for almost one hundred kilometres dotted with many amazing French chateau open to the public and a wonderful location for a holiday. There are 5 AOC wines (Appelations d’origine Controlees - wines of controlled origin and quality) awarded throughout this area: Touraine, Touraine Amboise, Touraine Azay-le-Rideau, Touraine Mesland and the latest being Touraine Noble-Joue awarded its AOC status in 2001. The combination of vineyards and castle make the Touraine region of the Loire Valley
an incredible destination for any wine lover and his or her family.
The Touraine Amboise vineyards totalling 236 hectares are situated between Tours and Blois extending along both banks of the Loire. The reds are a wild cherry colour produced from a blend of Cabernet and Gamay Noir and have scents of red fruits. Their palate is solid and full. The whites produced from Chenin Blanc give dry, medium and sweet white wines. Th Read more:Wines
Fascinating Facts About Tea For Restaurants - By Josh Stone 2007-06-05 10:58:27 By Josh Stone
I still remember the best cup of tea I ever had. It was at a Mediterranean restaurant on the Las Vegas strip. After an excellent meal of falafel, hummus, baba ganouch, pita bread, and lamb, I ordered the tea and was presented with a pot of steaming water and a container of fresh, wet whole tea leaves. You let the tea leaves sit in a basket strainer in the cup to steep until the desired strength. It was delicious, but very strong, because I wasn’t used to brewing it like this. Tea has caffeine just like coffee does, but at a slightly lower concentration. I was wired for the rest of the day. But it was delicious, completely unlike making your tea with a little bag of dried particles.
Lots of restaurants think that tea is the simplest thing to prepare: just heat water, throw in a tea bag, and Bob’s your uncle. But some helpful tips will turn the least-considered beverage in your restaurant into an experience that will deeply impress the customer, since most res
Moist, Delicious Black Pepper Spice Cake - By Eldon Beard 2007-06-08 23:39:51 By Eldon Beard
BlackPepperSpice
Cake is a surprising treat that you may have thought you could not make with black pepper, of all things! This cake is very moist, absolutely delicious, and boasts a fluffy caramel frosting that is unusually good.
Black pepper is possibly the most popular spice in the world. It has a taste that is neither sweet nor pungent, and is used in most types of food with good results. While the amount of black pepper used in this recipe is small, it does add a distinct flavor and character to the cake. Use fresh gourmet quality black pepper, spices, and extracts in this recipe for best results.
Ingredients for the Cake:
2 1/2 cups sifted cake flour
1 teaspoon fresh baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon ground cloves
3/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 1/2 teaspoon vanilla extract
3/4 cup vegetable shortening
1 cup white sugar
3/4 cup brown sugar
3 eggs
1 cup sour milk
Ingredients for the Frosting:
1 1/2 cups br Read more:Delicious
What Every Prep Chef Should Know About Cutlery - By Josh Stone 2007-06-14 18:14:54 By Josh Stone
Ah, the prep chef, happily whacking away with a steady rhythm. You have no worries about how the Hollandaise sauce is going to turn out, nor how fussy those customers at table seven are. All you have to worry about is making food the right consistency before passing it off to someone else. You can go through the day in an almost Zen-like calm, just tending to the little stuff.
The best restaurants will either let you pick your utensils, or have a good selection already handed down from previous prep chefs. If you’re picking out your own, you may be tempted to call that 1-800 number and just get a set of everything (with the bonus turnip twaddler) and be done with it, or you might take your career seriously enough to spend some time seriously picking your tools. Good kitchen knives are never cheap, but they are a career-long investment. Buy wisely and your staff will be using them 50 years from now - to celebrate your restaurant’s golden anniversary, of cour Read more:Cutlery
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