Chef Knife Quotes

First,” he said, coming behind me and placing his hands on the counter, just outside of mine, “choose your tomato.” He dipped his head so his mouth was at my ear. His breath was warm, tickling my skin. “Good. Now pick up the knife.” “Does the chef always stand this close?” I asked, not sure if I liked or feared the flutter his closeness caused inside me. “When he’s revealing culinary secrets, yes.

It was a chef’s knife,” I said, holding my hands about a foot apart. “And a very large one.” “That’s what she said,” Ethan murmured.

I walked in without knocking. The screen door banged to a close behind me announcing my presence. I followed my nose to the kitchen and found Kaleb standing by the stove. He stirred something that smelled absolutely delicious a wooden spoon in one hand and a huge chef’s knife in the other. “Are you sober?” I asked from the doorway. He turned and leveled a smile at me that made me a little wobbly. “I am." “Good. Because if not I was going to take the deadly kitchen utensil away from you.” I crossed the room and pulled myself up to sit on the counter beside the stove. A cutting board full of green peppers and two uncut stalks of celery waited for attention from the knife. Melted butter and diced onions bubbled in a sauté pan on the stove. “You cook." Kaleb was so pretty I was jealous. Pretty with ripped muscles and a tattoo of a red dragon covering most of his upper body. “Yes,” he said. “I cook.” “Do you usually wear a wife beater and,” I pushed him back a little by his shoulder “an apron that says ‘Kiss the Cook’ while you’re doing it? ” He leaned so close to me my heart skipped a couple of beats. “I’ll wear it all the time if you’ll consider it.

Chefs are magicians in white, accomplished at slight of hand.

I’ll take a good chef knife over a firearm any day. Try cutting a chicken with a 9mm.

It became such a recurring experience during this period when I was twenty -- to be starving and afraid of running out of money -- as I wandered from Brussels to Burma and everywhere in between for months on end, that I later came to see it as a part of my training as a cook. I came to see hunger as being as important a part of a stage as knife skills. Because so much starving on that trip led to such an enormous amount of time fantasizing about food, each craving became fanatically particular. Hunger was not general, ever, for just something, anything, to eat. My hunger grew so specific I could name every corner and fold of it. Salty, warm, brothy, starchy, fatty, sweet, clean and crunchy, crisp and water, and so on.

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.

I came to see hunger as being as important a part of a stage as knife skills. Because so much starving on that trip led to such an enormous amount of time fantasizing about food, each craving became fanatically particular. Hunger was not general, ever, for just something, anything, to eat. My hunger grew so specific I could name every corner and fold of it.

A chef’s knife can do almost anything, if it’s of good quality.

Cooking is like playing a violin. The bow is a tool used to play, as is the knives and other tools you use to prepare. (a chef's knife is even held in the same manner) Spices are the notes used in the score. The way the food is cooked and prepared is the rhythm and tempo. The ingredients are the violin themselves, ready to be played upon. The finished dish is the music played to its best melody. All of these things must be applied together at the right pace, manner, and time in order to create a flavourful rush of artwork and beauty.

In the words of the choreographer Twyla Tharp, “Skill gets imprinted through action.” Assign yourself daily drills to practice the mechanical basics of the skill, whether reviewing flash cards or working with a kitchen knife. Learning all the recipes in the world won’t make you a great chef if you can’t chop, dice, and julienne those veggies.

Torture Cuisine by Stewart Stafford Kitchen death growls, Whipping that cream, Beating those eggs, Burning all the toast. Knifing diced cheese, Drawn, quartered ham, Straining tomato sauce, Crushed-down walnuts. Peeling potatoes naked, Then smashing them up, You say purée, I say mash, Turkey and chicken skewers. © Stewart Stafford, 2022. All rights reserved.

Father never used a knife to cut mangoes, he would suck them. He would eat several at a sitting, one by one, all varieties, sandhoori, dusshairi, langra, choussa, alphonso. He loved good food. Good chutney. He was right-handed but held a chapatti in his left; he scooped up the chutney with a torn bit of chapatti. If curried lamb was served, he liked gravy more than the pieces. He ate kebabs without a piyaz.

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.

1 To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef’s knife, then scoop out the seeds and goop. (You can save the seeds for a tasty snack later, if you like—see page 52.) 2 Next, slice off the stem and the very bottom of the squash and throw them away. Place each half of the squash flat side down on a cutting board. Chop each half into ½-inch slices, then cut each slice into cubes. 3 Melt the butter in a large pot over medium heat. Add the onion, bell pepper, and garlic and sauté until translucent, about 2 minutes. 4 Add the cubed squash, cumin, coriander, turmeric, and cayenne, and

Almost everything I know in the world, I learned from novels and memoirs and stories. I could practically draw you a city map of Milan, Rome, or Venice, even though I’ve never been to any of them. I’ve read about how to make the perfect Old Fashioned, how to tend a rose garden, how to butterfly a pork loin. But then you find yourself standing at a bar or kneeling in the dirt or holding a very sharp chef’s knife and you realize all at once that it doesn’t matter what you’ve read or seen or think you know. You learn it, really learn it, with your hands. With your fingers and your knife, your nose and your ears, your tongue and your muscle memory, learning as you go.

Can you name me these ingredients?" Chef Amadí points to the different herbs and spices. "I can see that you know," she says. And I do know. I pick up the large leaf and sniff it. It's smaller than the type we use back home but I'd know that scent anywhere. "That one's bay leaf," I say. "And that seed is cardamom." She nods and shoots me a wink. She moves us to a different station and opens a container where several large octopi chill on beds of ice. I've never worked with octopus and I'm fascinated by the vibrant red color of the skin and the slippery feeling of it in my hands. She demonstrates with a knife how to slice through the octopus tentacles that she will marinate for grilling.

Here we’ll describe four signs that you have to disengage from your autonomous efforts and seek connection. Each of these emotions is a different form of hunger for connection—that is, they’re all different ways of feeling lonely: When you have been gaslit. When you’re asking yourself, “Am I crazy, or is there something completely unacceptable happening right now?” turn to someone who can relate; let them give you the reality check that yes, the gaslights are flickering. When you feel “not enough.” No individual can meet all the needs of the world. Humans are not built to do big things alone. We are built to do them together. When you experience the empty-handed feeling that you are just one person, unable to meet all the demands the world makes on you, helpless in the face of the endless, yawning need you see around you, recognize that emotion for what it is: a form of loneliness. ... When you’re sad. In the animated film Inside Out, the emotions in the head of a tween girl, Riley, struggle to cope with the exigencies of growing up.... When you are boiling with rage. Rage has a special place in women’s lives and a special role in the Bubble of Love. More, even, than sadness, many of us have been taught to swallow our rage, hide it even from ourselves. We have been taught to fear rage—our own, as well as others’—because its power can be used as a weapon. Can be. A chef’s knife can be used as a weapon. And it can help you prepare a feast. It’s all in how you use it. We don’t want to hurt anyone, and rage is indeed very, very powerful. Bring your rage into the Bubble with your loved ones’ permission, and complete the stress response cycle with them. If your Bubble is a rugby team, you can leverage your rage in a match or practice. If your Bubble is a knitting circle, you might need to get creative. Use your body. Jump up and down, get noisy, release all that energy, share it with others. “Yes!” say the people in your Bubble. “That was some bullshit you dealt with!” Rage gives you strength and energy and the urge to fight, and sharing that energy in the Bubble changes it from something potentially dangerous to something safe and potentially transformative.

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

There's still time. The first episode hasn't aired yet. You can ask for any other chef and they'll give you what you want. I don't think I can do this." "The habit of walking away from things must be a hard one to break," he said, when the last thing he wanted to think about right now was that particular moment from their past. She's just a girl I dated in high school. Her long, incredibly delicate fingers squeezed her temples, her jaw clenched, every inch of her screamed how badly she did not want to be doing this with him. If she wanted to walk away, she was going to have to be the one to do it. Again. "As for how I behaved with DJ," he said when the silence had stretched out long enough that he knew she wasn't going to respond, "it was an honest mistake." None of this was about DJ. "Dropping a knife from shock, that's an honest mistake," she said, the new shell she'd grown melting like ice around pine needles after a winter storm. "Being rude to someone because you're angry with someone else? That's just being spoiled and self-centered.

The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

Sung was a land which was famous far and wide, simply because it was so often and so richly insulted. However, there was one visitor, more excitable than most, who developed a positive passion for criticizing the place. Unfortunately, the pursuit of this hobby soon lead him to take leave of the truth. This unkind traveler once claimed that the king of Sung, the notable Skan Askander, was a derelict glutton with a monster for a son and a slug for a daughter. This was unkind to the daughter. While she was no great beauty, she was definitely not a slug. After all, slugs do not have arms and legs - and besides, slugs do not grow to that size. There was a grain of truth in the traveler's statement, in as much as the son was a regrettable young man. However, soon afterwards, the son was accidentally drowned when he made the mistake of falling into a swamp with his hands and feet tied together and a knife sticking out of his back. This tragedy did not encourage the traveler to extend his sympathies to the family. Instead, he invented fresh accusations. This wayfarer, an ignorant tourist if ever there was one, claimed that the king had leprosy. This was false. The king merely had a well-developed case of boils. The man with the evil mouth was guilty of a further malignant slander when he stated that King Skan Askander was a cannibal. This was untrue. While it must be admitted that the king once ate one of his wives, he did not do it intentionally; the whole disgraceful episode was the fault of the chef, who was a drunkard, and who was subsequently severely reprimanded. .The question of the governance, and indeed, the very existence of the 'kingdom of Sung' is one that is worth pursuing in detail, before dealing with the traveler's other allegations. It is true that there was a king, his being Skan Askander, and that some of his ancestors had been absolute rulers of considerable power. It is also true that the king's chief swineherd, who doubled as royal cartographer, drew bold, confident maps proclaiming that borders of the realm. Furthermore, the king could pass laws, sign death warrants, issue currency, declare war or amuse himself by inventing new taxes. And what he could do, he did. "We are a king who knows how to be king," said the king. And certainly, anyone wishing to dispute his right to use of the imperial 'we' would have had to contend with the fact that there was enough of him, in girth, bulk, and substance, to provide the makings of four or five ordinary people, flesh, bones and all. He was an imposing figure, "very imposing", one of his brides is alleged to have said, shortly before the accident in which she suffocated. "We live in a palace," said the king. "Not in a tent like Khmar, the chief milkmaid of Tameran, or in a draughty pile of stones like Comedo of Estar." . . .From Prince Comedo came the following tart rejoinder: "Unlike yours, my floors are not made of milk-white marble. However, unlike yours, my floors are not knee-deep in pigsh*t." . . .Receiving that Note, Skan Askander placed it by his commode, where it would be handy for future royal use. Much later, and to his great surprise, he received a communication from the Lord Emperor Khmar, the undisputed master of most of the continent of Tameran. The fact that Sung had come to the attention of Khmar was, to say the least, ominous. Khmar had this to say: "Your words have been reported. In due course, they will be remembered against you." The king of Sung, terrified, endured the sudden onset of an attack of diarrhea that had nothing to do with the figs he had been eating. His latest bride, seeing his acute distress, made the most of her opportunity, and vigorously counselled him to commit suicide. Knowing Khmar's reputation, he was tempted - but finally, to her great disappointment, declined. Nevertheless, he lived in fear; he had no way of knowing that he was simply the victim of one of Khmar's little jokes.

We took a short ride on the Oedo line and surfaced near a sashimi-oriented izakaya called Uoshin. The upstairs counter snaked through the room so everyone could have a seat at the bar, and tucked into nooks at various parts of the arrangement were white-coated chefs, each with a knife and a wooden board full of freshly sliced sashimi. We ordered a few selections from the board, and then Mark, who is apparently one of those wiry guys with a boundless appetite, started calling for cooked food; gesoyaki (grilled squid tentacles, one of my favorites), tamagoyaki (seasoned rolled omelet, and yellow-tail teriyaki, all of which were exceptionally good, especially the meaty broiled yellowtail with its sweet and salty glaze.

He pulled away and- just like at our meeting at Tellicherry- my skin sizzled with the memory of his touch. I still felt his chest against my shoulder blades, my butt against his hips, his arm curved around mine. I couldn't decipher what he was doing with me. We had accidentally bumped into each other at Tellicherry and Whole Foods, but this, now, was intentional. But on whose part? The way he talked to me, looked at me... This morning, I never would have thought that I'd end up here, in Bakushan, with Chef Pascal Fox practically spooning me while teaching me knife skills.

Six horses waited, adorned in the red and black of the Company of Cooks and harnessed to an open, canopied wagon festooned with ribbons. Upon it lay Bartolomeo's casket, draped with a cloth embroidered with the company's coat of arms. A bear was on the left side of the crest and a stag on the right. Below the central chevron and its two red stars were the tools of the company's trade, a crossed knife and a butcher's knife. The banner beneath bore a Latin phrase coined by Horace- ab ovo usque ad mala- embroidered in gold. From eggs to apples, beginning to end. Roman meals had always begun with eggs and ended with fruit.

I have been waiting far too long for this moment." So had I. Desire rose within me and I stood, holding her, knocking the chair out of the way. I carried her to the bed and fell with her against it, our limbs wrapping around each other. Our caresses were fevered, a fire rising between us. It was everything I could do to keep from tearing her dress off her body. Together we unlaced her bodice, a deep kiss accompanying each ribbon undone. Once unclothed, our bodies moved together as one, our skin slipping on skin in the mid-May heat. "At night, when I go to sleep, I think of you," she breathed in my ear as I teased her nipple with my tongue. I lifted my head. "What do you think about, dolcezza mia?" "This. What it would feel like to be with you, to have you touching me." I ran my hand along her thigh and let my fingers explore her sex, rubbing the little spot before her opening. She moaned. "Does it feel like you imagined?" I asked. "Better than I- oh!" My fingers slid inside her folds, teasing with gentle movement. She pushed her body against me. I moved my mouth to cover hers. She tasted like cucumbers and salt. I wanted to devour her. I explored every part of her mouth, my teeth grazing her skin, the flavor of her exploding against my tongue. When I pushed myself inside her, I thought I would lose myself. She was hot and smooth, my knife to her butter. I wanted to feel this moment, to know this pleasure of the body forever. I moved inside her, the rhythm a stirring of our souls. When her soft exclamations of pleasure grew louder and louder and finally climaxed in one long sensuous moan, I could no longer contain my own enjoyment and I lost myself. For a moment, I thought the sky had opened up and all the stars fell down around me.

Global knives, a very good Japanese product which has — in addition to its many other fine qualities — the added attraction of looking really cool. Global makes a lot of knives in different sizes, so what do you need? One chefs knife. This should cut just about anything you might work with,

on the road, I take stock. Despite the setbacks, I did stumble on what looked to be a secret terrorist meeting spot. Saw some additional suspects. And learned a whole lot. I’m just not sure what. Chapter 24 ARRIVING HOME, I open my front door and practically collapse right there in the entryway. With the adrenaline surge from the fight long over, the full agony of its aftermath is starting to hit me, hard. I stumble into my bathroom and peel off my torn, bloody T-shirt. My chest and arms are a patchwork of cuts and bruises. That includes a long but shallow scrape across my shoulder. Must have been from the attacker’s knife. In the heat of battle, I guess I didn’t even notice it. I douse the wound with disinfectant, which feels like I’m bathing in acid, and it makes me groan. But the real doozy is the welt on my temple from that crowbar. I inspect the plump, crimson mound in

Gruyère and Black Pepper Popovers This recipe was inspired by Jodi Elliott, a former co-owner and chef of Foreign & Domestic Food and Drink and the owner of Bribery Bakery, both in Austin, Texas. Butter for greasing the popover pans or muffin tins 2 cups whole milk 4 large eggs 1½ teaspoons salt ½ teaspoon freshly ground black pepper 2 cups all-purpose flour Nonstick cooking spray ¾ cup Gruyère cheese (5 ounces), cut into small cubes, plus grated Gruyère cheese for garnishing (optional) 1. Place the oven rack in the bottom third of the oven and preheat the oven to 450°F. 2. Prepare the popover pans or muffin tins (with enough wells to make 16 popovers) by placing a dot of butter in the bottom of each of the 16 wells. Heat the pans or tins in the oven while you make the popover batter. 3. Warm the milk in a small saucepan over medium heat. It should be hot, but do not bring it to a boil. Remove from the heat. 4. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Stir in the reserved warm milk. 5. Add the flour to the egg mixture and combine. The batter should have the consistency of cream. A few lumps are okay! 6. Remove the popover pans or muffin tins from the oven. Spray the 16 wells generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each well. Place several cubes of cheese on top of the batter in each well. 7. Reduce the oven temperature to 350°F. Bake the popovers until the tops puff up and are golden brown, about 40 minutes. Remember not to open the oven door while baking. You don’t want the popovers to collapse! 8. Remove the popovers from the oven and turn them onto a wire cooling rack right away to preserve their crispy edges. Using a sharp knife, pierce the base of each popover to release the steam. Sprinkle grated Gruyère over the finished popovers, if desired, and serve immediately. Makes 16 popovers

She slid the chef’s knife from the storage block, the whisk of metal leaving wood a crisp note slicing through the humid air.

Sophie, you look absolutely amazing," he said, spinning me around. "France has done wonders for you." "Chef, you know me. I'm not just a pretty cooking face," I said, glaring at Nicolas. "Oh, I know," he said. "What did the brigade call you?" "Scary Spice," I answered, and he let out a roar of a laugh. "Never mess with a woman wielding an oyster knife," he said, chuckling and shaking his head. "I remember you saying that." "What can I say? I held my own," I said.

Deprive a cat of sleep and it would die in two weeks. Deprive a human and he would become psychotic. His work was killing people. How was he supposed to frighten these guys? Run up behind them in a halloween mask and shout boo? He never saw the point of views -- what did it matter if it was an ocean or a brick wall you were looking at? People travelled hundreds, sometimes thousands of miles to commit suicide someplace with a beautiful view. Did a view matter when oblivion beckoned? They could put him in a garbage bin after he was gone, for all he cared. That's all the human race was anyway. Garbage with attitude. A cutting word is worse than a bowstring. A cut may heal but a cut of the tongue does not. The Sakawa students were all from poor, underprivileged backgrounds. Sakawa was a mix of religious juju and modern internet technology. They were taught, in structured classes, the art of online fraud as well as arcane African rituals -- which included animal sacrifice -- to have a voodoo effect on their victims, ensuring the success of each fraud. of which there was a wide variety. The British Empire spend five hundred years plundering the world. The word is 'thanks'. 'That's what it is, Roy! He won't come out, he has locked the doors! What if he self-harms, Roy! I mean -- what if he kills himself?' 'I will have to take him off my Christmas list.' "Any chance you can recover any of it?' 'You sitting near a window, Gerry?' 'Near a window? Sure, right by a window?' 'Can you see the sky?' 'Uh-huh. Got a clear view.' 'See any pigs flying past?' To dream of death is good for those in fear, for the death have no more fears. '...Cleo took me to the opera once. I spent the whole time praying for a fat lady to come on stage and start singing. Or a heart attack --whichever come sooner.' '..there is something strongly powerful -- almost magnetic -- about internet romances. A connection that is far stronger than a traditional meeting of two people. Maybe because on the internet you can lie all the time, each person gives the other their good side. It's intoxicating. That's one of the things which makes it so dangerous -- and such easy pickings for fraudsters.' He was more than a little pleased that he was about to ruin his boss's morning -- and, with a bit of luck, his entire day. ..a guy who had been born angry and had just got even angrier with each passing year. '...Then at some point in the future, I'll probably die in an overcrowded hospital corridor with some bloody hung-over medical student jumping up and down on my chest because they couldn't find a defibrillator. 'Give me your hand, bro,' the shorter one said. 'That one, the right one, yeah.' On the screen the MasterChef contestant said, 'Now with a sharp knife...' Jules de Copland drove away from Gatwick Airport in.a new car, a small Kia, hired under a different name and card, from a different rental firm, Avis. 'I was talking about her attitude. But I'll tell you this, Roy. The day I can't say a woman -- or a man -- is plug ugly, that's the day I want to be taken out and shot.' It seems to me the world is in a strange place where everyone chooses to be offended all the time. 'But not too much in the way of brains,' GlennBranson chipped in. 'Would have needed the old Specialist Search Unite to find any trace of them.' 'Ever heard of knocking on a door?' 'Dunno that film -- was it on Netflix?' 'One word, four letters. Begins with an S for Sierra, ends with a T for Tango. Or if you'd like the longest version, we've been one word, six letters, begins with F for Foxtrot, ends with D for Delta.' No Cop liked entering a prison. In general there was a deep cultural dislike of all police officers by the inmates. And every officer entering.a prison, for whatever purposes, was always aware that if a riot kicked off while they were there, they could be both an instant hostage and a prime target for violence.

Deprive a cat of sleep and it would die in two weeks. Deprive a human and he would become psychotic. His work was killing people. How was he supposed to frighten these guys? Run up behind them in a halloween mask and shout boo? He never saw the point of views -- what did it matter if it was an ocean or a brick wall you were looking at? People travelled hundreds, sometimes thousands of miles to commit suicide someplace with a beautiful view. Did a view matter when oblivion beckoned? They could put him in a garbage bin after he was gone, for all he cared. That's all the human race was anyway. Garbage with attitude. A cutting word is worse than a bowstring. A cut may heal but a cut of the tongue does not. The Sakawa students were all from poor, underprivileged backgrounds. Sakawa was a mix of religious juju and modern internet technology. They were taught, in structured classes, the art of online fraud as well as arcane African rituals -- which included animal sacrifice -- to have a voodoo effect on their victims, ensuring the success of each fraud. of which there was a wide variety. The British Empire spend five hundred years plundering the world. The word is 'thanks'. 'That's what it is, Roy! He won't come out, he has locked the doors! What if he self-harms, Roy! I mean -- what if he kills himself?' 'I will have to take him off my Christmas list.' "Any chance you can recover any of it?' 'You sitting near a window, Gerry?' 'Near a window? Sure, right by a window?' 'Can you see the sky?' 'Uh-huh. Got a clear view.' 'See any pigs flying past?' To dream of death is good for those in fear, for the death have no more fears. '...Cleo took me to the opera once. I spent the whole time praying for a fat lady to come on stage and start singing. Or a heart attack --whichever come sooner.' '..there is something strongly powerful -- almost magnetic -- about internet romances. A connection that is far stronger than a traditional meeting of two people. Maybe because on the internet you can lie all the time, each person gives the other their good side. It's intoxicating. That's one of the things which makes it so dangerous -- and such easy pickings for fraudsters.' He was more than a little pleased that he was about to ruin his boss's morning -- and, with a bit of luck, his entire day. ..a guy who had been born angry and had just got even angrier with each passing year. '...Then at some point in the future, I'll probably die in an overcrowded hospital corridor with some bloody hung-over medical student jumping up and down on my chest because they couldn't find a defibrillator. 'Give me your hand, bro,' the shorter one said. 'That one, the right one, yeah.' On the screen the MasterChef contestant said, 'Now with a sharp knife...' Jules de Copland drove away from Gatwick Airport in.a new car, a small Kia, hired under a different name and card, from a different rental firm, Avis. 'I was talking about her attitude. But I'll tell you this, Roy. The day I can't say a woman -- or a man -- is plug ugly, that's the day I want to be taken out and shot.' It seems to me the world is in a strange place where everyone chooses to be offended all the time. 'But not too much in the way of brains,' GlennBranson chipped in. 'Would have needed the old Specialist Search Unite to find any trace of them.' 'Ever heard of knocking on a door?' 'Dunno that film -- was it on Netflix?' 'One word, four letters. Begins with an S for Sierra, ends with a T for Tango. Or if you'd like the longest version, we've been one word, six letters, begins with F for Foxtrot, ends with D for Delta.' No Cop liked entering a prison. In general there was a deep cultural dislike of all police officers by the inmates. And every officer entering.a prison, for whatever purposes, was always aware that if a riot kicked off while they were there, they could be both an instant hostage and a prime target for violence.

A chef wields dozens of tools, from spatulas to potato scrubbing gloves. Every once in a while, he’ll need the pastry brush, but every day he’ll use a chef’s knife, a frying pan, salt, and a stove. Like a chef, a motivation hacker has a core set of tools. I’ll introduce these in Chapters 3 and 4: success spirals, precommitment, and burnt ships. Sometimes you can reach into your motivation pantry (Chapter 12) and pull out some timeboxing, but it’s often best not to get too fancy. And just as the chef who dogmatically used his chef’s knife for everything would cook a terrible pancake, so would a motivation hacker fail to quit an internet addiction using only precommitment. No single technique can solve every problem. This book will recommend several approaches to increasing motivation. Use more than one at a time.

A pair of waiters brought a feast to the hotel room and arranged it in the sitting area. They unfolded the hot cart into a table, draped it in white linen, and brought out silver-domed plates. By the time the wine was poured and all the dishes were uncovered, I was trembling with hunger. Luke, however, became fractious after I changed his diaper, and he howled every time I tried to set him down. Holding him against one shoulder, I contemplated the steaming grilled steak in front of me and wondered how I was going to manage with only one hand. “Let me,” Jack murmured, and came to my side of the table. He cut the steak into small, neat bites with such adroitness that I gave him a look of mock-alarm. “You certainly know how to handle a knife.” “I hunt whenever I get the chance.” Finishing the task, Jack set down the utensils and tucked a napkin into the neckline of my shirt. His knuckles brushed my skin, eliciting a shiver. “I can field-dress a deer in fifteen minutes,” he told me. “That’s impressive. Disgusting, but impressive.” He gave me an unrepentant grin as he returned to his side of the table. “If it makes you feel better, I eat anything I catch or kill.” “Thanks, but that doesn’t make me feel better in the least. Oh, I’m aware that meat doesn’t magically appear all nicely packaged in foam and cellophane at the grocery store. But I have to stay several steps removed from the process. I don’t think I could eat meat if I had to hunt the animal and . . .” “Skin and gut it?” “Yes. Let’s not talk about that right now.” I took a bite of the steak. Either it was the long period of deprivation, or the quality of the beef, or the skill of the chef . . . but that succulent, lightly smoked, melting-hot steak was the best thing I had ever tasted. I closed my eyes for a moment, my tonsils quivering. He laughed quietly at my expression. “Admit it, Ella. It’s not so bad being a carnivore.” I reached for a chunk of bread and dabbed it in soft yellow butter. “I’m not a carnivore, I’m an opportunistic omnivore.” -Jack & Ella

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy.

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

Do you want to take my chef’s knife up your cunt and fill you full of steel?

Friendly banter makes me want to gag on my own chef’s knife, and this chipper fucker is eating away the last of my social graces.

If you meet her, you will like her. The con woman's likability is the single most tool she has, sharp as a chef's knife and fake as a theatre mask. Without her likability, she would be nothing. If you like her—and you will like her—then her work will be so much easier. It'll all be over quickly. You'll hardly feel a thing.

Show her the Miyabi collection," Alexander says. Eden gawks at the knives Rochester dutifully sets out for her. There's one of everything. A chef's knife, a prep, a utility, a nakiri, a santoku, one for paring, one for boning, and one for bread. There's also a sharpening steel to round it all off. They're all very beautiful, made with a flowering Damascus finish and gorgeous black ash wood handles.

Embrace Efficiency, Elevate Flavor: Smart Kitchen Tools for Culinary Adventurers The kitchen, once a realm of necessity, has morphed into a playground of possibility. Gone are the days of clunky appliances and tedious prep work. Enter the age of the smart kitchen tool, a revolution that whispers efficiency and shouts culinary liberation. For the modern gastronome, these tech-infused gadgets are not mere conveniences, but allies in crafting delectable adventures, freeing us to savor the journey as much as the destination. Imagine mornings when your smart coffee maker greets you with the perfect brew, prepped by the whispers of your phone while you dream. Your fridge, stocked like a digital oracle, suggests recipes based on its ever-evolving inventory, and even automatically orders groceries you've run low on. The multi-cooker, your multitasking superhero, whips up a gourmet chili while you conquer emails, and by dinnertime, your smart oven roasts a succulent chicken to golden perfection, its progress monitored remotely as you sip a glass of wine. But efficiency is merely the prologue. Smart kitchen tools unlock a pandora's box of culinary precision. Smart scales, meticulous to the milligram, banish recipe guesswork and ensure perfect balance in every dish. Food processors and blenders, armed with pre-programmed settings and self-cleaning prowess, transform tedious chopping into a mere blip on the culinary radar. And for the aspiring chef, a sous vide machine becomes a magic wand, coaxing impossible tenderness from the toughest cuts of meat. Yet, technology alone is not the recipe for culinary bliss. For those who yearn to paint with flavors, smart kitchen tools are the brushes on their canvas. A connected recipe platform becomes your digital sous chef, guiding you through each step with expert instructions and voice-activated ease. Spice racks, infused with artificial intelligence, suggest unexpected pairings, urging you to venture beyond the familiar. And for the ultimate expression of your inner master chef, a custom knife, forged from heirloom steel and lovingly honed, becomes an extension of your hand, slicing through ingredients with laser focus and lyrical grace. But amidst the symphony of gadgets and apps, let us not forget the heart of the kitchen: the human touch. Smart tools are not meant to replace our intuition but to augment it. They free us from the drudgery, allowing us to focus on the artistry, the love, the joy of creation. Imagine kneading dough, the rhythm of your hands mirroring the gentle whirring of a smart bread machine, then shaping a loaf that holds the warmth of both technology and your own spirit. Or picture yourself plating a dish, using smart portion scales for precision but garnishing with edible flowers chosen simply because they spark joy. This, my friends, is the symphony of the smart kitchen: a harmonious blend of tech and humanity, where efficiency becomes the brushstroke that illuminates the vibrant canvas of culinary passion. Of course, every adventure, even one fueled by smart tools, has its caveats. Interoperability between gadgets can be a tangled web, and data privacy concerns linger like unwanted guests. But these challenges are mere bumps on the culinary road, hurdles to be overcome by informed choices and responsible data management. After all, we wouldn't embark on a mountain trek without checking the weather, would we? So, embrace the smart kitchen, dear foodies! Let technology be your sous chef, your precision tool, your culinary muse. But never forget the magic of your own hands, the wisdom of your palate, and the joy of a meal shared with loved ones. For in the end, it's not about the gadgets, but the memories we create around them, the stories whispered over simmering pots, and the laughter echoing through a kitchen filled with the aroma of possibility.

I smile, because it's a rare and quiet weekday night where I can be alone with Chef Sakamoto. It's nights like these when he whistles to me-a Japanese tune? A Japanese rhyme?-because it's nothing I recognise from my own childhood. It's nights like these when he takes his time with me, picking on the leftovers from my belly that are still good, then turning me upside down to scrub me with warm water and soap. It's after hours, and there is no urgency, no high turnover, no unreasonable demands, and most importantly, no one here but us. Chef Sakamoto caresses me with those long fingers, fingers that have bled under the sushi knife, fingers that can withstand pan-seared beef, fingers that have been dipped into Kumi's secret sauce (which is just butter, mayonnaise and a bit of mustard) before touching his mouth.

I am on the cabinet's edge. I am beside myself, beyond myself. The words 'darling' and 'not creative' are burning me. Chef Sakamoto has betrayed us all, betrayed me! And giving a set of keys to an outsider? What would Mr Kalidass think of this? And what is she even doing here? Why can't they meet outside like normal couples do? If I could pick up the phone to ring Mr Kalidass, I would. If I could pick up a kitchen knife, I would.

I wondered why Knox’s grasp was downright bruising, but I got my answer when I saw that I still had the chef’s knife clutched in my hand.

It’s not reliving, it’s . . . ritual. How can I put it? These days, particularly here, we’re always encouraged to try new things. To be innovative, to be inventive. Novelty has inherent value. How I grew up, it was different. In Japan, to be a master craftsman is not to try anything new. It is to pick one thing and perfect it. There are chefs who devote an entire lifetime to making one specific type of sushi. Blacksmiths who make only one knife, over and over and over again, seeking impossible perfection. Everyone here is obsessed with moving on, with the new. They forget about their connection to the past. This . . .” She pointed at the netsuke. “It’s like a seed—it carries the past inside of it. Through it, our memories are allowed to grow and flourish. It’s how we remember who we are: culturally, individually, spiritually. Through ritual.

I've got a leftover cooked pork chop from dinner last night, an acorn squash, pistachio nuts, and honey vinegar." "Okay," I say, practically watching the wheels turning in his little head. "Time starts... now!" Ian gets down to business, steeling his little chef's knife. "Talk me through it as you go," I say. "I'm going to do a pork chop and roasted squash quesadilla with pistachio chimichurri and honey vinegar crema." "That seems smart. Tell me why as you prep." Ian begins slicing the acorn squash into rings, laying them on a baking sheet and drizzling with olive oil. "Well, the pork chop is already cooked, and quesadillas are a smart use for leftovers because they cook fast so things don't have time to dry out or get tough. The squash has good sweetness, which will go well with the pork, and will also be friends with the honey vinegar." "Good. Why not just toss the pistachios into the quesadilla?" He seasons the acorn squash rings expertly with kosher salt, taking a pinch from the bowl and holding his hand at eye level, raining the salt crystals down evenly over the squash, and then pops the tray in the oven. "Because the heat of cooking would make them lose their snap and you need that textural element for contrast with the soft quesadilla." "Excellent. Tell me about the chimichurri." He throws the pistachios into a small nonstick sauté pan and starts to toast them. "Well, I'm toasting the nuts to bring out the flavor and intensify the crunch, and I'm going to chop them roughly and mix them with minced green olives, mint, parsley, shallots, olive oil, a touch of the honey vinegar, maybe some red pepper flakes for heat.

Then I stood and dropped the phone. I may have screamed—I can’t remember. Vincent lived in a gated mansion on the outskirts of Tampa, maybe an hour away. He would have sent help of his own. Mobsters who’d be pulling up the drive any minute. And they’d find me, the wife of a cop, alone in the house, dripping with Anthony’s blood. Anthony, who’d been killed with a kitchen knife. Me, his personal chef.

Her eyes fell upon her knives, which she had neatly laid on the counter for inventory. There was her boning knife, with a smooth molded handle which fit her hand perfectly; her bread knife, with its fluted edge; her butcher's knife, blade shaped like a scimitar; her versatile Chinese cleaver, which could mince, slice, bone, flatten, chop, even crack through chicken bones and meat joints. Her chef's knife's gently curved triangular blade. Her Japanese knife arched like a samurai sword, her oyster knife with its short pointed blade, and her slicer to cut cold meats into even, thin slices. And last, her filleting knife for boning and skinning fresh fish without damaging the flesh.

In traditional societies, a lot of learning took place by just watching. When you studied with a master sushi chef, you cleaned knives while the chef worked. But you watched. You paid attention. After three to five years, you were finally allowed to pick up a knife. You could cut properly almost right away because your body had taken in how to hold and move the knife. Renaissance master artists used the same method with brushes instead of knives. This method is rarely used these days. People say they do not have the time, but the learning that takes place is deep and lasting.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

The Knife Tribe is the indutry leading best Bowie Knife expert reviewer, they write blogs and articles about all sorts of knives. Everything from outdoor knives. finish knives, huting knives, chef knives, cooking knives and even machetes and much much more.

Mark Bittman is the New York Times’s “minimalist cook” and author, whose books include: How to Cook Everything, The VB6 Cookbook, and The Food Matters Cookbook. Bittman says you can do virtually all the cooking you need to with just these cooking supplies. 6 Use this list as your guide when minimizing your kitchen: eight-inch, plastic-handle stainless alloy chef’s knife instant-read thermometer three stainless steel bowls sturdy pair of tongs sturdy sheet pan plastic cutting board paring knife can opener vegetable peeler colander small, medium, and large cast-aluminum saucepans medium nonstick cast-aluminum pan large steep-sided, heavier-duty steel pan skimmer slotted spoon heat-resistant rubber spatula bread knife big whisk food processor salad spinner Microplane grater coffee and spice grinder blender knife sharpener

Salvatore returned after two hours, puffing his distress. “They all refused to pay me. All of them. The Chinese chef chased me off with a knife. The dress shop lady locked me inside the store, shouted to her customers that I was trying to rob her, and then five of them hit me with their handbags.