So last week, as I was finishing up this gyuto and parer set, I encountered a catastrophic fuckup. When I was doing my final checks right before photographing (and they were paid for, ready to ship), I realized the edge was not holding at all and it was bending very, very easily. Well, normally I do my checks before grinding, so I know the state of the heat treatment, but I assumed all of these stainless blanks were heat treated. They WERE, except for one that I now remember I forgot to send with the batch. Yeah, and here we were, with a "completed", unhardened knife, supposed to be shipping the next day. Yeah, so I tell the customer that something came up, shipment will be delayed for one day; after mourning for about 6 minutes we decided to completely scrap the knife, salvage the handle however we could, and finish a brand new one in 24 hours. I am completely honest with all my customers, but I thought it would be amusing to tell him after he got the knives in hand. 24 hours later we have a new, totally finished, HARDENED paring knife. He is a happy customer, and however much he wants that failed knife bracelet for, I will probably keep it.
This char siu pork tenderloin is a straight mouthgasm 🤤🤤. First off, sous vide pork tenderloin is insanely tender and juicy, one of my favorite things to cook #sousvide. Then marinating it with char siu seasonings really takes it to the next level. • Check out the recipe on sousvideways.com, or click the link in my bio!
Had a buddy over for dinner!!! We had a Chimichurri Flank Steak over some Cheddar Cheese Rice... Simple Easy Meal!!! Thanks the Lakeview Fine Foods for the amazing meat!!! Wait till you see what I do with the HUGE striploin I got there today too 😜🤤😏🙌🏻👌🏼. - The people at this store too!!! True Saskatchewan people... The NICEST people!!! If you haven’t been there get there ASAP next week after the Easter break for great products but also the great service!!!. @lakeviewfinefoods
Я очень люблю путешествовать, но возвращаться домой люблю не меньше! Home, sweet home!😍❤️на фото торт ко дню рождения очаровательной девушки, любительницы фортепиано и цветов☺️и самое милое было то, с какой любовью и заботой ее молодой человек выбирал для неё вкус и обсуждал со мной декор😍🤗декор шоколадный, цветочки вафельные👌торт был в день моего отъезда, а фото - в день приезда, я не специально!😄 и как здорово было из Лиссабона прилететь вдруг в 24 градуса в Варшаве (когда ехали туда - нам не хватало шмоток согреться), и в 17 - в Минске! Ура весне! Вот так вот все и сразу в одном посте)) #tan_mil_cakes
Our 4-course Brunch Prix Fixe for #eastersunday is almost completely booked! The prix fixe menu is available at $44.95 per person, with optional $20 wine pairings. Our regular menu will be available as well. Don't wait - make your reservations today by visiting rangesa.com.
A Multitude of Pizzas no individual as good as each other. The best thing is individuality....Each to their own....😎😎😎😎🤔😉 This one Chicken Tikka Masala 🔥🔥🔥😁😁😁😎😉 #underdog_cooks#gastronomy #ilovefood #foodart#foodgram #artonplate#photooftheday #foodstyling#chefsofinstagram #culinary4all#truecooks #gastroart #foodblogger#chefdup #chefswords #chefsroll#soignefood #finedinning #foodphotography#foodart #epicplateup #cookniche#chefsplateform@thelearningchefgroup#food#pizzaporn #epicpizza#greatestpizza#castironcooking@thestaffcanteen
Repost from our absurdly talented pastry chef, @ayacaliva 😍 These lemon meringue tarts are currently being served on her rotating trio, “Today’s Special” alongside homemade vanilla ice cream and cassis mousse cake 🤤 🍋 😘