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.
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.
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.
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.
exvaxman: http://www.fark.com/users/Snarcoleptic_HoosierPlease tell me you are not in the area of West Lafayette, In.
cameroncrazy1984: steamingpile: No, he's right shops are where stuff is made and us usually proceeded by what they make, there is a differenceThat's crap. There is no difference. Cheese shops don't necessarily make cheese.
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
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.
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.
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.
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,
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.
DuncanMhor: Anybody else want to scream "You work in a shop, you arrogant little toad!" at people like that?
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.
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. :)
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?
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