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  1. Andre
    Post

    tools for "bourguignon"

    Many years ago I worked with a French kid who was one of our dishwashers. On Bastille day we made him call his mom and get her cassoulet and beef...
    Post by: Andre, Sep 13, 2015 in forum: Knife & Gear Galleries
  2. Andre
    Post

    What's cooking?

    Pasta dough and mayo use all the yolks around here. We used to make these rice merengue fritters with the whites, now we just freeze pints when...
    Post by: Andre, Sep 12, 2015 in forum: Food and Drink
  3. Andre
    Post

    Food Mill Question

    I have a smaller size of one of the french mouli I got from restaurant depot. The best thing you can do with this is make gallon ziplock bags...
    Post by: Andre, Sep 11, 2015 in forum: Food and Drink
  4. Andre
    Post

    Belt Knife

    Are you planning another run of folders? I need to start saving my pennies if so....
    Post by: Andre, Sep 10, 2015 in forum: HHH Custom Knives
  5. Andre
    Post

    Do You Put As Much Thought Into Pots As You Do Pans

    The lodge will be fine. We use cocottes as serving pieces at the restaurant and they lasted 2.5 years, going to tables, going through the...
    Post by: Andre, Sep 1, 2015 in forum: Food and Drink
  6. Andre
    Post

    Do You Put As Much Thought Into Pots As You Do Pans

    Flat, heavy bottom. The warped bottom makes me crazy.
    Post by: Andre, Aug 29, 2015 in forum: Food and Drink
  7. Andre
    Post

    Making Bacon....

    And that Komodo looks awesome
    Post by: Andre, Aug 27, 2015 in forum: Food and Drink
  8. Andre
    Post

    Making Bacon....

    Looks great, how does it taste?
    Post by: Andre, Aug 27, 2015 in forum: Food and Drink
  9. Andre
    Post

    Sabatier, re imagined

    I like everything about that. That is my favorite handle I've seen you do. Great job!
    Post by: Andre, Aug 25, 2015 in forum: Tansu Knives
  10. Andre
    Post

    Excess Tomatoes - What do you make?

    Tomato jam is good, ODTs stored in oil last about six months
    Post by: Andre, Aug 15, 2015 in forum: Food and Drink
  11. Andre
    Post

    70's and 80's party food

    Orange Jubilee.
    Post by: Andre, Aug 5, 2015 in forum: Food and Drink
  12. Andre
    Post

    Photos of the great outdoors

    [ATTACH] Go knows where CO, after a day of fishing [ATTACH] [ATTACH] Manzanita, Oregon
    Post by: Andre, Aug 3, 2015 in forum: The Great Outdoors
  13. Andre
    Post

    Kitchen reno, what toys should I be looking for?

    The sink setup is awesome. I usually scale fish inside a trash bag, and then rinse the fish, because even in a commercial kitchen I don't have...
    Post by: Andre, Jul 25, 2015 in forum: Food and Drink
  14. Andre
    Post

    Stained High-carbon blades

    White onions, especially older over stored ones and red cabbage.
    Post by: Andre, Jul 25, 2015 in forum: Maumasi Fire Arts
  15. Andre
    Post

    Closed June 30th for Inventory

    I'll be doing mine bright and early tomorrow. Could be worse
    Post by: Andre, Jun 30, 2015 in forum: Japanese Knife Imports
  16. Andre
    Thread

    WTS JNATS

    [ATTACH] [ATTACH] Ikarashi $125 Everyone is pretty familiar with these, probably the fastest and most consistent medium natural available....
    Thread by: Andre, Jun 18, 2015, 0 replies, in forum: Buy/Sell/Trade
  17. Andre
    Post

    Loopy's Tools

    Nice bread knife
    Post by: Andre, May 7, 2015 in forum: Knife & Gear Galleries
  18. Andre
    Post

    I guess it's time , really didn't want to this , but maybe .... A passaround ?

    I would like to be considered, and am also interested in what you call your workhorse grind. Thanks for even thinking of this, considering the...
    Post by: Andre, May 6, 2015 in forum: Tansu Knives
  19. Andre
    Post

    the garden thread

    All the stuff that is just starting for yall is dying out here. We're halfway through peas already. Lucretia, those dogwoods are beautiful....
    Post by: Andre, Apr 27, 2015 in forum: The Off Topic Room
  20. Andre
    Post

    Suehiro Gokumyo 10k, Chosera 10k or Yaginoshima Asagi?

    I owned a super low grit gokumyo for a while. It had pretty good feedback for a stone so hard. I've never used the others. I used a Takashima...
    Post by: Andre, Apr 24, 2015 in forum: Sharpening forum
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