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(FX Cuisine)   Wannabe chef travels to Dehillerin, the 'Mecca for Chefs around the world' for centuries, and is promptly told he's a moron. Multiple times. And laughed at. By the staff. Guess the nation   (fxcuisine.com) divider line 125
    More: Obvious, Mecca, Dehillerin, saucepan, asparagus, canisters  
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20204 clicks; posted to Main » on 12 Jan 2013 at 1:38 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-01-12 01:09:42 PM
9/13/2006

timely find subby.
 
2013-01-12 01:44:04 PM

calbert: 9/13/2006

timely find subby.


About as fresh as le poisson rouge found in a Parisian bouillabaisse.
 
2013-01-12 01:45:01 PM
Anybody else want to scream "You work in a shop, you arrogant little toad!" at people like that?
 
2013-01-12 01:45:45 PM

DuncanMhor: Anybody else want to scream "You work in a shop, you arrogant little toad!" at people like that?


Only in French.
 
2013-01-12 01:46:40 PM

vudukungfu: DuncanMhor: Anybody else want to scream "You work in a shop, you arrogant little toad!" at people like that?

Only in French.


Yelling that in German would suffice, I think...
 
2013-01-12 01:46:58 PM
This shop is quite well known, but this store originally caters to professionals, not lollygagers who comes on a whim to browse at stuff. I'm supposed they are tired of the tourists who treat them as a tourist attraction. If you know what you want and ask them, they are easily the most efficient people I've ever seen.
 
2013-01-12 01:47:56 PM
Cool headline except none of that happened. Oh well.
 
2013-01-12 01:48:01 PM

Forbidden Doughnut: Yelling that in German would suffice, I think...


How ode one say rascasse, in German? Weren't they all killed when the Germans bombed Pearl Harbor?
 
2013-01-12 01:49:00 PM
Tu travailles dans un magasin, espèce de crapaud!

The author made a very good job of working the system, in the end. Very impressive.
 
2013-01-12 01:49:12 PM
But do they stock a duck press?
 
2013-01-12 01:49:37 PM
I as VERY excited that FX was publishing again. His blog was a treasure of great recipes and photographs. I'm bummed to see that this is an old post and he's still silent.

He was really cagey about why he wasn't publishing any more, but he's Swiss and he stopped writing right around the financial collapse - so maybe he was a Secret Banker who had more important things to do than photograph saffron...
 
2013-01-12 01:49:55 PM
The Parisian's appreciate rudeness? Well fark everything about that.
 
2013-01-12 01:51:08 PM
They guy asked for of a knife was designed to cut roasts, and the clerk showed him a better choice.

ZOMG, how rude!
 
2013-01-12 01:51:10 PM
I would like a large gig por favor.
 
2013-01-12 01:51:49 PM
Wannabe chef travels to Dehillerin, the 'Mecca for Chefs around the world' for centuries, and is promptly told he's a moron. Multiple times. And laughed at. By the staff. Guess the nation and city
 
2013-01-12 01:51:57 PM
Didn't read the article or any of the comments first, but I'm guessing France!
 
2013-01-12 01:52:25 PM
What a donkey.
 
2013-01-12 01:52:33 PM
"dented" knife?

LOL

serrated. what a farking retard.
 
2013-01-12 01:53:35 PM

Tillmaster: Tu travailles dans un magasin, espèce de crapaud!

The author made a very good job of working the system, in the end. Very impressive.


Impressive? He could have simply bought the knife on his first trip. Or his second trip.

Instead he had to inconvenience some other customer in order to feel as if he had fooled some sales clerk.
 
2013-01-12 01:58:30 PM

DuncanMhor: Anybody else want to scream "You work in a shop, you arrogant little toad frog!" at people like that?


over the line?
 
2013-01-12 01:58:51 PM
Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?
 
2013-01-12 01:58:54 PM

jaytkay: Tillmaster: Tu travailles dans un magasin, espèce de crapaud!

The author made a very good job of working the system, in the end. Very impressive.

Impressive? He could have simply bought the knife on his first trip. Or his second trip.

Instead he had to inconvenience some other customer in order to feel as if he had fooled some sales clerk.



i77.photobucket.com

"I don't appreciate your ruse..."
 
2013-01-12 01:59:17 PM

padraig: This shop is quite well known, but this store originally caters to professionals, not lollygagers who comes on a whim to browse at stuff. I'm supposed they are tired of the tourists who treat them as a tourist attraction. If you know what you want and ask them, they are easily the most efficient people I've ever seen.


This. Been there multiple times, was never treated rudely by an employee.
The busload of Japanese women moving through the cramped store in packs were a different story...
 
2013-01-12 01:59:33 PM
Ireland?

What do I win?

/click
 
2013-01-12 02:01:22 PM

Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?


The same reason that guy from Rush thinks he needs 97 pieces. Makes him feel better about not having talent.
 
2013-01-12 02:01:49 PM
Been there. Bought a knife and a tagine. No attitude. Also found Paris very polite - was even offered a free second helping of carpaccio of beef in one restaurant.

/realise that is an Italian dish but that was on their set menu that day
//no, not tartare
 
2013-01-12 02:04:21 PM

jaytkay: They guy asked for of a knife was designed to cut roasts, and the clerk showed him a better choice.

ZOMG, how rude!


Hey, if I want to cut beef roasts with a fish knife, then by god I will.
 
2013-01-12 02:04:28 PM

Blackneto: The Parisian's appreciate rudeness? Well fark everything about that.


This is wholly ironic coming from an (assumed) American. I've been told repeatedly that Americans find Canadians politeness to be offensive and suspicious because... well they've got to be hiding something, right! They just insulted me to my face by apologizing! The nerve! Those bastards!

So.... Yeah. :)
 
2013-01-12 02:04:40 PM
I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.
 
2013-01-12 02:07:23 PM

prjindigo: "dented" knife?

LOL

serrated. what a farking retard.


This. No wonder they were annoyed.

/This is on my list of places to go.
 
2013-01-12 02:08:09 PM

Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?


One chef's knife and a paring knife got me through 30 years of professional cooking.
 
2013-01-12 02:09:05 PM

cameroncrazy1984: Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?

The same reason that guy from Rush thinks he needs 97 pieces. Makes him feel better about not having talent.


You are a bad person, and should feel bad.
 
2013-01-12 02:10:02 PM
1-media-cdn.foolz.us
 
2013-01-12 02:10:50 PM

cameroncrazy1984: Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?

The same reason that guy from Rush thinks he needs 97 pieces. Makes him feel better about not having talent.


4/10.

/ at least I hope it's trolling...
 
2013-01-12 02:13:11 PM
I use my grandfathers kbar as a meat slicing knife. Alaskan ulu for veggie chopping, and a Swedish mora for everything else. Screw knife sets, use what works for you.
 
2013-01-12 02:13:43 PM
That's the problem with the French, they are so.... French.
 
2013-01-12 02:14:07 PM
Sure. This gets greened but not my breaking news link to the story about the execution of Saddam Hussein.

Way to go, modmins.
 
2013-01-12 02:16:48 PM

zerkalo: But do they stock a duck press?


YES, THEY DO! And it's only €1716 so quite the bargain for all the little frogs who need their ducks flattened. If that's not quite in your budget they have a potato peeler for €180.
 
2013-01-12 02:17:43 PM

DuncanMhor: Anybody else want to scream "You work in a shop store, you arrogant little toad!" at people like that?


FTFY

"Shops" make things on site, "stores" stock things made elsewhere.
 
2013-01-12 02:18:35 PM

Mock26: I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.


You would make a big show of taking pictures. They would ignore you and you would go home and sit on Fark instead of looking anything up.
 
2013-01-12 02:19:05 PM

Forbidden Doughnut: cameroncrazy1984: Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?

The same reason that guy from Rush thinks he needs 97 pieces. Makes him feel better about not having talent.

4/10.

/ at least I hope it's trolling...


Not trolling.
 
2013-01-12 02:20:29 PM

DuncanMhor: Anybody else want to scream "You work in a shop, you arrogant little toad!" at people like that?


Because they want to give you the right instrument? Maybe you should ask before getting mad at the store for daring to sell you the wrong knife!

False outrage at one of the most misunderstood cultures in the world, its nicer than London or even NY.
 
2013-01-12 02:21:15 PM

Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?


Because hes on a tv show in a kitchen with limited equipment cooking different things each time? Can you get by with just a chefs knife and a pairing knife? Sure, theyre pretty good at hundreds of things. If youre working at a fish place and slicing salmon day in, day out, might you want a special salmon knife? Probably. A pro wont have every knife in the world, but they might have a couple of those hundreds of specialized knives for things they do frequently,

Mock26: I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.


Find a local restaurant supply store thats open too the public. Many of them sell over the internet, but their websites usually suck, and as for prices, youd be surprised, theyre pretty comparable, plus you dont have to buy a dozen at a time. We got my brother in laws fiancee 2 half sheet pans for christmas, because she posted a pathetic photo of cookies baking on a pizza pan and in a 9x13 pan on facebook. $12 for the two, vs $25 for two cookie sheets at bed bath and beyond.
 
2013-01-12 02:21:17 PM

zerkalo: But do they stock a duck press?


This guy got his there.
 
2013-01-12 02:24:09 PM

Robert Farker: Mock26: I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.

You would make a big show of taking pictures. They would ignore you and you would go home and sit on Fark instead of looking anything up.


Nope. I try to support brick and mortar businesses as much as possible, but if they treat me like garbage I will take that business online.
 
2013-01-12 02:34:17 PM

Mock26: Nope. I try to support brick and mortar businesses as much as possible, but if they treat me like garbage I will take that business online


I'm sure they will miss your $25 terribly.
 
2013-01-12 02:34:58 PM
Great googly moogly

www.lobshots.com
 
2013-01-12 02:35:20 PM
So basically the secret is to be the first one to act like an arrogant, pompous ass. I'll remember that next time I go to France.
 
2013-01-12 02:37:16 PM
this guy has a lot of really good looking tutorials for cooking on his website. Who cares about the shop?
 
2013-01-12 02:40:08 PM
I was quite disappointed but it became clear that they would not sell me the 'wrong' knife even if I insisted.

Sooo... he's mad that he couldn't get his way. Wah.
 
2013-01-12 02:40:35 PM
My mother used to go into that store. She was well known in the culinary world, but also would have to be really insulting to the staff right back until she got service. One of my memories was her telling me (in French, loudly)  that she was tired of the vermin, I was in charge of the usual insult dance. I pinned a salesman against the end of an isle, and started off with (the translation was "you f**king ketchup lover") and the man was providing service. He told me that it was the worst insult he ever heard from an American.
 
2013-01-12 02:44:08 PM

DuncanMhor: Anybody else want to scream "You work in a shop, you arrogant little toad!" at people like that?


Aaaaaand we're that >.< close to a tipping thread.
 
2013-01-12 02:44:09 PM

Mock26: I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.


A lot of kitchen gadgets are superfluous, but you can never tell. When I moved into my current apartment I swung through IKEA to get some stuff and bought a set of two funnels (one large, one small) that was on sale for the equivalent of about 79 cents. I'd never had any call for funnels before, but now that I have them I use the damn things all the time. They've more than earned the drawer space they take up.
 
2013-01-12 02:44:27 PM

Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?


This. When I was starting out, I spent about 10 months and roughly a thousand bucks putting together what I thought was a pretty killer knife roll only to find out through the vein of time and experience that, for the day-to-day grind, a 20 dollar knife from any store anywhere coupled with a decent steel and a working knowledge of a whetstone is all that's really needed.

/Still nice to have all that stuff when the specialty jobs crop up though.
 
2013-01-12 02:45:01 PM

prjindigo: "dented" knife?


avec dents.
 
2013-01-12 02:45:23 PM

lohphat: "Shops" make things on site, "stores" stock things made elsewhere.


Only if you're American. I'm not. "Shop" in the UK is a generic term for a place that sells something.
 
2013-01-12 02:46:15 PM
We went to Paris on our honeymoon. While I did expeience some of the traditional rudeness (and walked out of several shops and restaurants to spend my Francs elsewhere) I also met some wonderful folks who plied their trades out of passion rather than a desire for profit. The bakery in the latin quarter where the bakers greeted us warmly and ended up giving us samples of just about everything they had just to see us enjoy it, was awesome. Also the gallery owner who, seeing our enjoyment of her tiny space, invited us 'downstairs' into a labyrinth of studio spaces occupied by working artists, was one of the high points. There was a Japanese waiter at a sushi restaurant who, upon hearing it was our honeymoon, gave us a nice bottle of saki with his blessings. A record vendor at a stall beside the Seine who saw that I was looking for punk 45's told us to come back the next day and he'd have something really special. When we returned he had a small stack of Clash imports (well not for him but they were imports to us). It went on and on!
If you don't want to be treated like a tourist then don't act like a tourist.
 
2013-01-12 02:47:11 PM

Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?


I'm not a chef, but I am, from time to time, a caterer. It's noticeable that amateurs have innumerable gadgets and ovens with a control system like the space shuttle cockpit. Professionals have a big fark-off knife and an oven with a temperature control and nothing else.
 
2013-01-12 02:49:04 PM

orbister: Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?

I'm not a chef, but I am, from time to time, a caterer. It's noticeable that amateurs have innumerable gadgets and ovens with a control system like the space shuttle cockpit. Professionals have a big fark-off knife and an oven with a temperature control and nothing else.


I'm not even a professional and that's all I've got. Though my kitchen oven has a digital temp control.
 
2013-01-12 02:49:52 PM

lohphat: "Shops" make things on site, "stores" stock things made elsewhere.


Ah. Sir has not realised why it's Paris, Texas and New York, has sir?
 
2013-01-12 02:52:40 PM
I dented a long knife once. Once. I hit it against the counter edge in a rage. Its now a gift to my housemates to use
 
2013-01-12 02:57:31 PM

DuncanMhor: lohphat: "Shops" make things on site, "stores" stock things made elsewhere.

Only if you're American. I'm not. "Shop" in the UK is a generic term for a place that sells something.


I'm an American and I've never heard or seen anyone being corrected on such a non-existent semantic point.

In the U.S. 'shop' is also a generic term for a place that sells something.
 
2013-01-12 02:59:09 PM
i went to paris recently, first time, had a blast, and found the parisiens to be quite friendly... i didn't even get a sim card, just borrowed the phone of anyone i would pass in the street. got laid, got drunk, got museumed. highly highly recommend it. however much money you think you'll need, bring twice that much, christ, 6.50 for a beer!
 
2013-01-12 02:59:33 PM
i830.photobucket.com

When will people understand that serration is only good for bread.
 
2013-01-12 03:00:15 PM
My "professional" knives are few. I have two hand made knives from Japan bought through a traveling salesman who takes orders, grip models, and delivers six months or so later. Just freaking awesome, as cheap as one of your high end consumer stores. I only use those as part of a "performance" job.

My everyday knives, believe it or not are older "Chicago Metallic" which were dirt cheap years ago. Between those and some cheap ceramic knives bought from Harbor Freight tools, ($8 with coupon) I have everything.
I do not use the ceramics for boning, but for anything that needs straight cuts, they work well.
 
2013-01-12 03:02:11 PM

ElMuerte: When will people understand that serration is only good for bread.


And anyway, serration is not the same as dented/scalloped. Serrations are sharp and tear; scallops are smooth and break the vacuum to avoid dragging food with the knife.
 
2013-01-12 03:04:13 PM

JonnyBGoode: So basically the secret is to be the first one to act like an arrogant, pompous ass. I'll remember that next time I go to France.


That's sure to get you horrible service, in France they are the most helpful and knowledgeable in their stores. If you have a question or preference just ask and they can make a recommendation, in a supply store like this obviously was, they will not cater to the non-professional wasting their time. There are plenty of other stores they can go to without bothering a store that someone saw on the travel channel.
 
2013-01-12 03:09:11 PM

DuncanMhor: lohphat: "Shops" make things on site, "stores" stock things made elsewhere.

Only if you're American. I'm not. "Shop" in the UK is a generic term for a place that sells something.


No, he's right shops are where stuff is made and us usually proceeded by what they make, there is a difference.
 
2013-01-12 03:12:08 PM

calbert: 9/13/2006

timely find subby.


Timely enough for me since i just returned from three weeks in Europe and have noticed how the fat-laden American diet is bogging me down.... Ick

I salute countries with gastronomic standards.
 
2013-01-12 03:12:41 PM

steamingpile: No, he's right shops are where stuff is made and us usually proceeded by what they make, there is a difference


That's crap. There is no difference. Cheese shops don't necessarily make cheese.
 
2013-01-12 03:13:19 PM

Mock26: I would love to visit a store like that


Look for your nearby "Restaurant Supply" via Yelp or Google or whatever. The photos in TFA look like places near me.

It might be disappointing, depending on what you are looking for. Not gadgets, just plain-jane durable pots & pans & utensils. Kind of the anti-Williams Sonoma

Wait, your profile says you're in Chicago. Here's a couple of options:
Northwestern Cutlery Supply, 810 W Lake St, Chicago IL

Pierce Chef's Mart, 9685 West 55th Street Countryside, Illinois 60525
 
2013-01-12 03:16:26 PM
orbister
I disagree. There are many gadgets that make cooking/catering far easier.
My introduction of a vacuum tumbler had many other chefs purchasing them.
Multiple souis vide in both the house and where I show up commercially.
Pressure smokers. Etc., etc.
I admit to being a gadget freak, but there are several that make life far easier if you have the room for them. I got a freaking award for something I tossed into the pressure smoker after it being vacuum tumbled. Special request, not expected, but now one of the most popular things not on the menu. The goal is for good food with the least effort.
 
2013-01-12 03:18:19 PM

Forbidden Doughnut: cameroncrazy1984: Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?

The same reason that guy from Rush thinks he needs 97 pieces. Makes him feel better about not having talent.

4/10.

/ at least I hope it's trolling...


I can vouch for them. It's not trolling, Rush sucks.
 
2013-01-12 03:19:55 PM

Aidan: Blackneto: The Parisian's appreciate rudeness? Well fark everything about that.

This is wholly ironic coming from an (assumed) American. I've been told repeatedly that Americans find Canadians politeness to be offensive and suspicious because... well they've got to be hiding something, right! They just insulted me to my face by apologizing! The nerve! Those bastards!

So.... Yeah. :)


Never been there so I wouldn't know if they are rude or not. Wife has been but didn't think anyone she met or dealt with was rude.
As for Canadians, The only one I knew was my grandfather. he wasn't overly polite that I recall.
 
2013-01-12 03:22:19 PM

Cyno01: Can you get by with just a chefs knife and a pairing knife? Sure, theyre pretty good at hundreds of things. If youre working at a fish place and slicing salmon day in, day out, might you want a special salmon knife? Probably


Exactly.

This is a place for people who make their living doing things like filleting salmon to buy the tools of their trade. If you're just a home cook, you'd be better off investing in one really good all-purpose chef's knife than wasting these professionals' time.

And if you've been told a certain knife's not designed for cutting roasts but you insist on buying it and using it for that purpose anyway... well, you're just an asshole.
 
2013-01-12 03:22:27 PM
If he'd gone on their website and downloaded their catalog he would have seen that knife labelled "couteau a poisson 2 mitres" and he could have asked for it by name. They sell Global knives and I have the Japanese fish knife used to prepare sushi you could shave with it out of the box so a serrated knife is not the best choice for cutting fish.

But that isn't a Williams Sonoma or a Sur La Table and they sell everything from industrial floor stand mixers to refractometers to 3 gallon pressure cookers so the more they can do to avoid people buying trinkets the better.
 
2013-01-12 03:27:04 PM

Aidan: I've been told repeatedly that Americans find Canadians politeness to be offensive and suspicious because... well they've got to be hiding something, right!


I'm sorry you've had to deal with morons.
Not all Americans are farking sociopathic idiots, but there are enough of them.
 
2013-01-12 03:29:55 PM
France lost something like 2/3 of its total population of men during World War 1, it is a country and a culture raised by angry widowed women. And it shows.
 
2013-01-12 03:30:07 PM
I have never found NYC or Paris pedestrians being rude when asking for directions.
Several places in Paris have chips on their shoulders when dealing with Americans. For obvious reasons.
I will never forget a late breakfast at a Paris cafe where an apparently well loved local cat jumped up on my table. As the waiter came to remove him, I waived him off asking for a fresh plate to share and whatever he thought the cat might like. I was immediately told to turn over my plate, and a fresh one was made for me.
They also brought out a small salmon fillet for the cat, which was placed on the table. The cat allowed me a taste. I was told that there would be no charge. The waiter got one heck of a tip.
 
2013-01-12 03:31:09 PM

Nogale: Mock26: I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.

A lot of kitchen gadgets are superfluous, but you can never tell. When I moved into my current apartment I swung through IKEA to get some stuff and bought a set of two funnels (one large, one small) that was on sale for the equivalent of about 79 cents. I'd never had any call for funnels before, but now that I have them I use the damn things all the time. They've more than earned the drawer space they take up.


I know that they are superfluous, and I know that most of them will only ever get used a few times before winding up in the Drawer of Loneliness, but I still love kitchen gadgets. I also find that the few that I use a lot more than make up for those other ones that only collect dust.
 
2013-01-12 03:35:04 PM

Mock26: Nogale: Mock26: I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.

A lot of kitchen gadgets are superfluous, but you can never tell. When I moved into my current apartment I swung through IKEA to get some stuff and bought a set of two funnels (one large, one small) that was on sale for the equivalent of about 79 cents. I'd never had any call for funnels before, but now that I have them I use the damn things all the time. They've more than earned the drawer space they take up.

I know that they are superfluous, and I know that most of them will only ever get used a few times before winding up in the Drawer of Loneliness, but I still love kitchen gadgets. I also find that the few that I use a lot more than make up for those other ones that only collect dust.


The worst part is not remembering you have a particular gadget in the drawer and buying it, using it, then putting it into the drawer of loneliness with the old one.
 
2013-01-12 03:37:56 PM

poe_zlaw: DuncanMhor: Anybody else want to scream "You work in a shop, you arrogant little toad frog!" at people like that?

over the line?


I find toad, or crapaud, to be a far more historically relevant insult.

/Maybe
 
2013-01-12 03:42:15 PM

Blackneto: Mock26: Nogale: Mock26: I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.

A lot of kitchen gadgets are superfluous, but you can never tell. When I moved into my current apartment I swung through IKEA to get some stuff and bought a set of two funnels (one large, one small) that was on sale for the equivalent of about 79 cents. I'd never had any call for funnels before, but now that I have them I use the damn things all the time. They've more than earned the drawer space they take up.

I know that they are superfluous, and I know that most of them will only ever get used a few times before winding up in the Drawer of Loneliness, but I still love kitchen gadgets. I also find that the few that I use a lot more than make up for those other ones that only collect dust.

The worst part is not remembering you have a particular gadget in the drawer and buying it, using it, then putting it into the drawer of loneliness with the old one.


as someone with several citrus zesters I can attest to this
 
2013-01-12 03:43:21 PM

Mock26: I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.


We have a little place like that in Seattle:

i759.photobucket.com

Little nondescript place in an old stripmall on Roosevelt Way. The place is packed - almost chaotically so - with every kind of pan, cookbook, and dessert decoration (edible and not) that you could think of. The owner is not known for overt customer friendliness, but there's always a line of folks at the counter asking advice, and she'll efficiently put together the supplies you need for the perfect dessert production and presentation. Wedding cakes too.
 
2013-01-12 03:44:55 PM
I was in Paris the same time Jim Morrison died there, 1971.  I found no rudeness to me, a 22 year old, fresh out of college.  England was another matter.

About the best experience in Paris was when I met up with an Oxford grad and he intorduced me to Shakespeare & Company.  I farking loved that place.  I bought one book on arcahic Latin inscriptions and another, a collectioon of Sophocles' plays in Greek.  As I went to pay for them, the clerk, who was puffing away on a cigarette, unshaven, bad teeth and rumple, looked at my purchaces and asked in perfect English if I had learned my Greek at Cambridge, England or Cambridge, MA.  I answered back, "Neither.  I learned at Tallahassee, FL at Florida State."  He brightened right up and said, "Amazing!  My brother teaches across town at Florida A&M!"

Last year, I saw a news story.  That clerk was the owner and had just died.  His daughter, born in 1973, now runs the place.  I feel old.
 
2013-01-12 03:45:03 PM

cameroncrazy1984: Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?

The same reason that guy from Rush thinks he needs 97 pieces. Makes him feel better about not having talent.


Must....resist....weak....troll

5/10 Good enough to compel a response with deductions for transparency and difficulty. (We Rush fans are easy to troll)
 
2013-01-12 03:51:58 PM
I want my 2 minutes back. That was like a child poorly telling a joke.
 
2013-01-12 04:00:46 PM

Chaghatai: (We Rush fans are easy to troll)


Maybe the reason is because they really do suck and deep down, you know it?
 
2013-01-12 04:03:39 PM

KangTheMad: jaytkay: They guy asked for of a knife was designed to cut roasts, and the clerk showed him a better choice.

ZOMG, how rude!

Hey, if I want to cut beef roasts with a fish knife, then by god I will.


www.friendsofart.net
 
2013-01-12 04:13:05 PM

steamingpile: DuncanMhor:
Only if you're American. I'm not.

No, he's right shops are where stuff is made and us usually proceeded by what they make, there is a difference.


So which bit of "only if you're American" is causing the problem here?
 
2013-01-12 04:16:33 PM
I found Paris and Parisians to be lovely. Not rude at all. Well, except for a coupe of hipsters in Montmartre, but hipsters are the same everywhere. The food is better in Italy, though.
 
2013-01-12 04:18:45 PM

GORDON: France lost something like 2/3 of its total population of men during World War 1, it is a country and a culture raised by angry widowed women.


According to Wikipedia, France lost 4.29% of its population in WW1, including military and civilian deaths. That's almost twice the UK rate (2.19%) and nowhere near the rate you are suggesting.
 
2013-01-12 04:23:49 PM

ElMuerte: [i830.photobucket.com image 250x269]

When will people understand that serration is only good for bread.


There are so many shapes that pass for "serrated" that I make the distinction between "scalloped knife" and "handsaw"
 
2013-01-12 04:24:50 PM

ChubbyTiger: I found Paris and Parisians to be lovely. Not rude at all.


In most countries you get the level of rudeness back which you send out yourself. Waltz in to a shop or restaurant in France, Germany, Italy, Slovakia, Spain, (cont p94) and start demanding service in loud English without even an attempt to speak the local language and you'll get treated with disdain. Smile, say hello in the local language and follow their customs (don't hand money to German shopkeepers; that's what the small glass dish on the counter is for) and you'll be treated with respect and warmth.

The loud American tourist is an unpopular cliché. Unfortunate, too, because sensible people know that that most American tourists are pleasant people. Alas they, by definition, are not the ones who get the reputation.
 
2013-01-12 04:32:11 PM

Jack Kerouac: poe_zlaw: DuncanMhor: Anybody else want to scream "You work in a shop, you arrogant little toad frog!" at people like that?

over the line?

I find toad, or crapaud, to be a far more historically relevant insult.

/Maybe


Agree. Toad, though, is a more universal insult, while frog fairly specific as commonly used.

And we do love to be specific about insulting the frogs.
 
2013-01-12 04:36:14 PM
Exactly what orbitster said.
I try to speak, and use translation programs (prefacing with apologies). People are people. If you show respect, they will as well.

As stated earlier, there are times where the French are exceptions, but outside of the places that are expected to hate Americans, most people are awesome.
 
2013-01-12 04:59:05 PM

AbbeySomeone: prjindigo: "dented" knife?

LOL

serrated. what a farking retard.

This. No wonder they were annoyed.

/This is on my list of places to go.


well, you're both idiots. a dented knife has dents to keep food from sticking to it - they create little air pockets. Serrated edges are a completely different feature.
 
2013-01-12 05:18:25 PM
As someone who works in a kitchen gadget/supply store (seriously), I wish I had the ability to mouth off to stupid customers.

"Why's this knife so expensive (our made in Germany, forged blade knives)? I can buy one at Walmart for ten dollars!"
"I saw on TV that if you buy one pan, you get another one for a dollar. Can I get that deal here?"
"Can you take any more off? It IS clearance..."
 
2013-01-12 05:29:08 PM
I'm a former professional chef, and I do damn near every last thing with my 10-inch Wustof chef's knife. Anything requiring fine precision or delicacy and I just go to the boning knife. Between those two knives I can do every bit of my cutting for any task.

For home cooks I recommend an 8-inch chef's knife. Spend the money for a quality knife, it makes a world of difference. I'm partial the the Wustof classic series. Buy a stone and steel and keep the knife sharp, and just use it for everything. Some things will feel awkward at first, but before long you'll wonder why you ever mucked around with all those crappy knives you used to use.
 
2013-01-12 05:29:31 PM

orbister: steamingpile: DuncanMhor:
Only if you're American. I'm not.

No, he's right shops are where stuff is made and us usually proceeded by what they make, there is a difference.

So which bit of "only if you're American" is causing the problem here?


Well since the language started in the UK I fail to see what that has to do with it and even old English dictionaries back that up. Just because it has changed to mean any store that imports their goods from nations using slave labor does not matter.
 
2013-01-12 05:31:46 PM
I almost want this guy to go back and show off whatever cooking knowledge he knew all "Pretty Woman" style.
 
2013-01-12 05:37:12 PM
http://www.fark.com/users/Snarcoleptic_Hoosier
Please tell me you are not in the area of West Lafayette, In.
 
2013-01-12 05:38:42 PM
Oh and make sure to hold a chef's knife properly. Your index finger should be on the blade, forward of the bolster, with your thumb pinching the blade from the other side. A properly-made knife will be balanced at this point. When shopping, pinch the blade between the tips of your thumb and one finger near the top of the blade just forward of the bolster. The knife should remain level.
 
2013-01-12 05:47:41 PM

lohphat: DuncanMhor: Anybody else want to scream "You work in a shop store, you arrogant little toad!" at people like that?

FTFY

"Shops" make things on site, "stores" stock things made elsewhere.


Really? Cause I go shopping for groceries and I store things in a shed.
 
2013-01-12 05:49:10 PM
Snarcoleptic_Hoosier
Before I have to take the better two-thirds to her rental places in Versailles, Ky,
I will try and get in touch.
 
2013-01-12 05:55:07 PM

The My Little Pony Killer: I was quite disappointed but it became clear that they would not sell me the 'wrong' knife even if I insisted.

Sooo... he's mad that he couldn't get his way. Wah.


Frankly, it's none of their goddamn business what he wants to cut with that knife.  They misunderstand the nature of the relationship - they have stuff, customers buy stuff.  The End.  If I want to buy a salmon steak knife to use as a letter opener, that's my business.

I wonder what that asshole would have done if a customer said, "I use it to flay the thigh muscles from the bone before I put the body through the wood chipper"?
 
2013-01-12 06:09:51 PM

exvaxman: My mother used to go into that store. She was well known in the culinary world, but also would have to be really insulting to the staff right back until she got service. One of my memories was her telling me (in French, loudly)  that she was tired of the vermin, I was in charge of the usual insult dance. I pinned a salesman against the end of an isle, and started off with (the translation was "you f**king ketchup lover") and the man was providing service. He told me that it was the worst insult he ever heard from an American.


Tu es Belge, hein? Also works well...
 
2013-01-12 06:34:45 PM

orbister: ChubbyTiger: I found Paris and Parisians to be lovely. Not rude at all.

In most countries you get the level of rudeness back which you send out yourself. Waltz in to a shop or restaurant in France, Germany, Italy, Slovakia, Spain, (cont p94) and start demanding service in loud English without even an attempt to speak the local language and you'll get treated with disdain. Smile, say hello in the local language and follow their customs (don't hand money to German shopkeepers; that's what the small glass dish on the counter is for) and you'll be treated with respect and warmth.

The loud American tourist is an unpopular cliché. Unfortunate, too, because sensible people know that that most American tourists are pleasant people. Alas they, by definition, are not the ones who get the reputation.


This. Say hello in the local language, smile, and don't be a douche. Haven't gone wrong with that system yet.

/Paris is glorious
 
2013-01-12 06:38:45 PM
FTFA: They could put a large sign in English and French but they would miss the fun.

Except you're in France, and they speak French. This is probably why they hate you.
 
2013-01-12 06:41:47 PM

exvaxman: http://www.fark.com/users/Snarcoleptic_Hoosier
Please tell me you are not in the area of West Lafayette, In.


No, not in Wast Lafayette for me. The company I work for does have a branch there, but I'm in Evansville (city of 113K on the Ohio River - in the IN/KY/IL tristate area)

I'm not stupid enough to say where I work for, but the majority of the stores are outlet mall style and at least some of the floorspace is kitchen gadgets/home housewares. I'll buy a beer to any Farker that comes in to visit me.
 
2013-01-12 07:47:42 PM

cameroncrazy1984: steamingpile: No, he's right shops are where stuff is made and us usually proceeded by what they make, there is a difference

That's crap. There is no difference. Cheese shops don't necessarily make cheese.


He begs to differ:

upload.wikimedia.org

/would you like to come back to my place?
 
2013-01-12 08:21:57 PM

Pert: Been there. Bought a knife and a tagine. No attitude. Also found Paris very polite - was even offered a free second helping of carpaccio of beef in one restaurant.

/realise that is an Italian dish but that was on their set menu that day
//no, not tartare


I'm actually in Paris right now as I type this, on a weekend away from or home in Spain. While I never went into this store, I have found it to be a great city full of very friendly folks. I feel bad because while I know Spanish, and my wife knows Spanish and German for when we go there, neither of us speak a lick of French.

But the people are very patient, friendly to a fault, waiters are playful with my kids, and altogether opposite of every stereotype attributed to French people in America. I haven't even seen any mimes t be annoyed by. And I actually WANTED to see one dang it.
 
2013-01-12 09:46:56 PM
Florida?
 
2013-01-12 09:57:04 PM

vudukungfu: Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?

One chef's knife and a paring knife got me through 30 years of professional cooking.


So, which one did you use to open oysters?
 
2013-01-12 10:30:11 PM
When I was in Paris, I found it necessary to walk on a bar tab, because the bartender wouldn't even look at me for better than 3/4 of an hour, when he was engaged in a deep discussion of darts/football/buggery with his mates. I almost got away scot free, but slipped in the doorway and ended up on my ass. A nice lady helped me up, and I made a quick recovery and scuttled off into the foggy night. That night didn't end until after I marched around the Île de la Cité, and laughed off an aggressive little hooker in St. Germaine. Ah, Paris.
 
2013-01-12 10:32:50 PM

Aulus: I was in Paris the same time Jim Morrison died there, 1971.  I found no rudeness to me, a 22 year old, fresh out of college.  England was another matter.

About the best experience in Paris was when I met up with an Oxford grad and he intorduced me to Shakespeare & Company.  I farking loved that place.  I bought one book on arcahic Latin inscriptions and another, a collectioon of Sophocles' plays in Greek.  As I went to pay for them, the clerk, who was puffing away on a cigarette, unshaven, bad teeth and rumple, looked at my purchaces and asked in perfect English if I had learned my Greek at Cambridge, England or Cambridge, MA.  I answered back, "Neither.  I learned at Tallahassee, FL at Florida State."  He brightened right up and said, "Amazing!  My brother teaches across town at Florida A&M!"

Last year, I saw a news story.  That clerk was the owner and had just died.  His daughter, born in 1973, now runs the place.  I feel old.


Shakespeare & Company. Quite possibly my favorite book shop on the planet. I had an amazing discussion there with a total stranger for two hours, ranging over science and mythology and numerous other things that, when I'd left the shop with my purchases, made me happier than any discussion I'd had for a year previous. Good gads, 2005. I need to go back to Paris.
 
2013-01-13 12:58:53 AM

ReverendJasen: Aidan: I've been told repeatedly that Americans find Canadians politeness to be offensive and suspicious because... well they've got to be hiding something, right!

I'm sorry you've had to deal with morons.
Not all Americans are farking sociopathic idiots, but there are enough of them.


Considering I meant my husband, yeah, it's not that bad. :) Mostly he just says my (Canadian) apologies get up his back because they're clearly insincere/hiding something. He'd rather I told him to go fark himself. Like.. The French, I guess? :)
 
2013-01-13 01:27:53 AM

Cyno01: Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?

Because hes on a tv show in a kitchen with limited equipment cooking different things each time? Can you get by with just a chefs knife and a pairing knife? Sure, theyre pretty good at hundreds of things. If youre working at a fish place and slicing salmon day in, day out, might you want a special salmon knife? Probably. A pro wont have every knife in the world, but they might have a couple of those hundreds of specialized knives for things they do frequently,


I use a cleaver for almost everything. The only real reason I've come across for switching knives is to avoid cross contamination. Then I'll switch to my big chef's knife. You don't need a specialized knife, you need a sharp knife. The kind of sharp that cuts you to the bone from across the room for looking at it without the proper respect a sharp knife demands.
 
2013-01-13 02:50:29 AM

ChadM89: I'm a former professional chef, and I do damn near every last thing with my 10-inch Wustof chef's knife. Anything requiring fine precision or delicacy and I just go to the boning knife. Between those two knives I can do every bit of my cutting for any task.

For home cooks I recommend an 8-inch chef's knife. Spend the money for a quality knife, it makes a world of difference. I'm partial the the Wustof classic series. Buy a stone and steel and keep the knife sharp, and just use it for everything. Some things will feel awkward at first, but before long you'll wonder why you ever mucked around with all those crappy knives you used to use.


Word. My go-to is a Shun santuko...I thought initially 'who pays this much for a knife?' Now, I think 'who wouldn't'? I don't go for lots of kitchen gadgets, but a good knife (or two) is vital...
 
2013-01-13 02:55:52 AM

DuncanMhor: Anybody else want to scream "You work in a shop, you arrogant little toad!" at people like that?


No, I just short everything French and then stock my cellar with everything not French. It's working pretty well, if you peruse the latest figures.
 
2013-01-13 04:27:48 AM

Blackneto: Mock26: Nogale: Mock26: I would love to visit a store like that, as I love to cook and I am sure that they have a lot of things that I need that I would only need the moment I first saw it. Nor would I go in acting like some dumb-ass tourist. If, however, they treated me as such I would start taking pictures of items that I liked and when they asked why, I said I would but it at half the cost on the internet.

A lot of kitchen gadgets are superfluous, but you can never tell. When I moved into my current apartment I swung through IKEA to get some stuff and bought a set of two funnels (one large, one small) that was on sale for the equivalent of about 79 cents. I'd never had any call for funnels before, but now that I have them I use the damn things all the time. They've more than earned the drawer space they take up.

I know that they are superfluous, and I know that most of them will only ever get used a few times before winding up in the Drawer of Loneliness, but I still love kitchen gadgets. I also find that the few that I use a lot more than make up for those other ones that only collect dust.

The worst part is not remembering you have a particular gadget in the drawer and buying it, using it, then putting it into the drawer of loneliness with the old one.


I have three of a couple of items!
 
2013-01-13 05:48:32 AM

Aidan: Blackneto: The Parisian's appreciate rudeness? Well fark everything about that.

This is wholly ironic coming from an (assumed) American. I've been told repeatedly that Americans find Canadians politeness to be offensive and suspicious because... well they've got to be hiding something, right! They just insulted me to my face by apologizing! The nerve! Those bastards!

So.... Yeah. :)


But not from our lessors, like service employees! In fact, we should import Canadians to fill all of our service positions.
 
2013-01-13 10:32:15 AM
I got an Oxo knife block set for my engagement but I will be damned if anyone takes my Joyce Chen chef's knife.

My Mom bought this knife in the 80's sometime and it's the only one that fits my tiny hands perfectly.
 
2013-01-13 10:45:10 AM

ChadM89: I'm a former professional chef, and I do damn near every last thing with my 10-inch Wustof chef's knife. Anything requiring fine precision or delicacy and I just go to the boning knife. Between those two knives I can do every bit of my cutting for any task.

For home cooks I recommend an 8-inch chef's knife. Spend the money for a quality knife, it makes a world of difference. I'm partial the the Wustof classic series. Buy a stone and steel and keep the knife sharp, and just use it for everything. Some things will feel awkward at first, but before long you'll wonder why you ever mucked around with all those crappy knives you used to use.


This is almost word-for-word the post I was about to write. Former pro.

My 10" driedzackwerkz is going on 20 years old now. It now makes the food for my wife and 3 kids. I recieved an identical knife from my best friend as a wedding present 13 years ago. It's still in its bright-orange sleeve...untouched.
 
2013-01-13 10:56:22 AM

TwowheelinTim: vudukungfu: Smeggy Smurf: Chen Kinichi rarely used more than that one big knife. Why do foodies think they need more than a pro?

One chef's knife and a paring knife got me through 30 years of professional cooking.

So, which one did you use to open oysters?


Actually, you can use the thick spine of the 10" trident. Use the tip to seperate, then flip it over and knock the oyster down over the spine. I've done this before. Unless you're one of those mirror-glass-blade-finish guys.
 
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