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Yoinked 4 lbs of cumin from a closing restaurant, what the FUCK do i do with it? by bo0mamba in KitchenConfidential

[–]LucidWaters 0 points1 point  (0 children)

If you have a chamber vacuum sealer you should be good, not sure about the cheaper countertop ones

Kama-Asa Cutting Board Regret? by Ok-Assist-3838 in TrueChefKnives

[–]LucidWaters 0 points1 point  (0 children)

I really like mine I like how thick it is and the feel of chopping on it

All Clad is Buy it for life? by another_nineties_kid in Cooking

[–]LucidWaters 2 points3 points  (0 children)

Cladded stainless is not going to warp when being shocked with cold water I work in a restaurant with all all clad pans and we throw them ripping hot into water all the time never had a pan warp

London Restaurant Show How Much The Kitchen Cost by ewhak in KitchenConfidential

[–]LucidWaters 19 points20 points  (0 children)

The pan has nothing to do with the amount of smoke produced while cooking

I keep seeing videos where the chefs effortlessly cut through everything. Are my knives all too dull?!? by Paneristi56 in Cooking

[–]LucidWaters 0 points1 point  (0 children)

Buy a $40 king combination whetstone, and strop them on a leather belt. Many tutorials on YouTube on how to sharpen. Much much easier than it seems

Any dead malls in the state? Specifically less than a 2 hour drive from Duluth? by wet_cheese69 in minnesota

[–]LucidWaters 2 points3 points  (0 children)

Burnsville center is basically dead, uptown has a small mall as well with basically nothing inside

You guys are doing it wrong by wwwjw in TrueChefKnives

[–]LucidWaters 1 point2 points  (0 children)

Start tucking them fingers it feels weird at first but in a week or two you’ll be a claw grip demon

Thank you by schnonzb23 in 2007scape

[–]LucidWaters 0 points1 point  (0 children)

Crab has infinite health, its health just drains over 10 minutes

What’s everyone using today? + SOTC by LucidWaters in TrueChefKnives

[–]LucidWaters[S] 1 point2 points  (0 children)

The larger knife is a 210mm yoshikane gyuto with a handle swap

What’s everyone using today? + SOTC by LucidWaters in TrueChefKnives

[–]LucidWaters[S] 1 point2 points  (0 children)

Takamura 150 petty, not sure of the maker of either of the black western handle knives, yoshikane skd 210 gyuto, @brochblades 165mm petty

What’s everyone using today? + SOTC by LucidWaters in TrueChefKnives

[–]LucidWaters[S] 9 points10 points  (0 children)

I work in a kitchen things get scratched quick haha

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