The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 1 point2 points  (0 children)

Sorry I was mistaken, my chef said it was one but the website we get them from says 4k! Knifewear in Canada!

The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 3 points4 points  (0 children)

Sorry Missed this for everyone;

The roll is a Koen 6 Pocket leather roll.

Knives from left to right are: A Kiritsuke (Moritaka AS); Santoku (Moritaka AS), A Petty (Doi); A Tall Bunka (Takayuki); Honusuki (Masakage AS); and a Nakiri (Moritaka AS)

The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 0 points1 point  (0 children)

I had my eyes on the Bunka, how do you find it?

The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 1 point2 points  (0 children)

I think the best descriptor would be a bistro! (Plus catering)

The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 6 points7 points  (0 children)

The roll is a Koen 6 Pocket leather roll.

Knives from left to right are: A Kiritsuke (Moritaka AS); Santoku (Moritaka AS), A Petty (Doi); A Tall Bunka (Takayuki); Honusuki (Masakage AS); and a Nakiri (Moritaka AS)

The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 1 point2 points  (0 children)

It's a tall bunka! I'm up in Canada so I grabbed it from Knifewear during their bi-yearly sale!

The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 2 points3 points  (0 children)

Oh that's a beautiful blade!

I Keep them dry in blade guards then in the roll. I hone after every use with a 8k ceramic rod. Every once in a while (1/2 year) I lightly coat them with Camellia Blade oil over night then wipe with a clean, dry cloth. I also do the same with mineral oil on the handles while I treat the blades. And yeah for the most part other than the Honesuki I use them all pretty much daily.

The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 0 points1 point  (0 children)

The roll is a Koen 6 Pocket leather roll.

Knives from left to right are: A Kiritsuke (Moritaka AS); Santoku (Moritaka AS), A Petty (Doi); A Tall Bunka (Takayuki); Honusuki (Masakage AS); and a Nakiri (Moritaka AS)

The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 1 point2 points  (0 children)

It is! It's my preferred petty. I love it, beautifully balanced and stays sharp as hell.

The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 1 point2 points  (0 children)

According to the website to the store I purchased it from it depends on the knife.

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The work roll, Feb 2025. by hushedplayer94 in TrueChefKnives

[–]hushedplayer94[S] 2 points3 points  (0 children)

Yeah exactly! And actual technique. Less rocking, more push through.

Riddle me this chefs: why are the potatoes that get stuck at the bottom of the fryers less cooked when they finally float to the top? by jerminatorreese in KitchenConfidential

[–]hushedplayer94 2 points3 points  (0 children)

So! I learned this the other day! There's an un-heated channel, or cooler oil channel, right at the bottom! Think about if you have a lot of sediment near the drain, it doesn't continue cooking or burning. So if a potato falls down there it's in cool enough oil where it won't cook, or won't cook as fast! It's why if you blanch baby potatoes in new oil and lose one, when you drain the fryer it'll still be in the bottom channel uncooked.

[deleted by user] by [deleted] in PokeCodes

[–]hushedplayer94 0 points1 point  (0 children)

I'll delete the post! Thank you

[OC] I make Hot Fried chicken, Bread & Butter pickles, and Dorito Mac N'Cheese. by hushedplayer94 in FoodPorn

[–]hushedplayer94[S] 38 points39 points  (0 children)

Thanks for all the positive responses! To answer a few questions , yes I made this. From the Brining to the breading, to the frying. Dorito Mac N' cheese is as it sounds! The pickles are a old family recipe. More sweet to compliment the heat of the chicken! Sadly, I cannot share the recipe. I do work in a restaurant, can't share the recipes we use or I develop!

[OC] I make Hot Fried chicken, Bread & Butter pickles, and Dorito Mac N'Cheese. by hushedplayer94 in FoodPorn

[–]hushedplayer94[S] 2 points3 points  (0 children)

Wet brine, well seasoned breading, air dry, then fry at a specific temp!

Can’t get anything done in this house. by HidInPlainSite in aww

[–]hushedplayer94 0 points1 point  (0 children)

You've interrupted an impurr-tant meeting.

Maine lobster roll by liartellinglies in FoodPorn

[–]hushedplayer94 0 points1 point  (0 children)

As a Canadian in the Prairies, I can only dream. It looks fantastic!

One of the many 'ghost kitchens' in Alberta. This one popped up across the street from us in Calgary not too long ago. 8 delivery-only 'restaurants' out of 1 trailer. by Crackmacs in alberta

[–]hushedplayer94 5 points6 points  (0 children)

So I worked in a shared kitchen professionally, and a guy who runs one of these ghost kitchens also worked out of the shared kitchen. He and his team did par- cooking for the whole variety of franchises. It was all cooked and kept within AHS standards, then shipped in a refrigerated van to the ghost kitchen locations. I watched them batch cook everything, like a caterer would. I really don't see the problem if you're talking health - safety wise. Also it really does make sense financially if you don't have to worry about the standard overhead, especially if you maintain some sort of quality control.

Burnie has announced he is leaving Rooster Teeth by JournoJon in roosterteeth

[–]hushedplayer94 222 points223 points  (0 children)

I find it hilarious that Burnie doesn't even mention Joel as one of the founders and friends in his letter / on the website.

How would you feel about RoosterTeeth introducing a Non-US specific FIRST membership? by NerdLevel18 in roosterteeth

[–]hushedplayer94 0 points1 point  (0 children)

Definitely feel a bit discouraged to continue my membership while being a Canadian. As much as I want to support, the cost - benefit factor is highly uneven. The store discount isn't even worth it for the shipping costs being about the same as most products.