Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

What Are You Buying Right Now? (non-OT version)

Options
12357344

Comments

  • northGAcock
    northGAcock Posts: 15,170
    edited December 2020
    Options
    WeberWho said:
    Any ideas? I found this in the kitchen appliance area of Goodwill. Not sure what it is...


    Right now, purchase Ruby Red Grapefruit  (best season......are beautifully red inside)....put the squeeze on them and mix with Tito’s Vodka over ice. It will teach you what it is good for. 

    I can’t see the top of the squeezer cause the Handel is down. If it’s there......you have a great score. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • pgprescott
    pgprescott Posts: 14,544
    Options
    HeavyG said:
    I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

    I've been planning on making an edge grain cutting table, but it's not that high on my priority list.
    What culinary school did you graduate from? 
    It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

    The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.


    Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough. 

    Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.
    It’s kinda like being the head pro at a golf course vs a PGA professional. The non culinary school path isn’t a short or easy one to be a true chef. Anyone can be called “chef” and if you aren’t actually deserving of that title, it diminishes others. Whatever, if people want to sound cool, that’s fine. No biggie. I’m not a chef. Anyway, I have to get to bed, I have an appointment with Dr. J to look at my sore shoulder. I hope he doesn’t recommend surgery. I sure wish my mother were still alive to “nurse” me back to health. 
    Some of the smartest people I know have no education - and I say that holding a university degree and having a spouse who holds several. My b-I-l, who never finished his university degree, is currently looking at selling a business he bought five years ago for 25 times his purchase price. Pretty amazing return on investment. Some of the best cooks out there have no formal training. When I asked about her background, one of the most talented Eggers in this place, @smokingal, stated she had no kitchen experience, save some time as a cashier at McDonal’s. I miss her posts. Just phenomenal - and self-taught to boot. 
    No argument about the education here. You can’t call yourself an engineer unless you are in fact an engineer. Even if you do engineers work. Doesn’t make you less of a person, but the title has meaning and should be respected. That’s all. 

    In my opinion you should not refer to yourself as a chef unless you are either accredited as one or have fulfilled the rigorous training under another for the appropriate time and are fully competent at that time to perform all the duties required of a chef. Doesn’t mean there aren’t great cooks that aren’t chefs. There obviously are. There are cooks that are better than many chefs. Any great cook I know would never refer to themselves as a chef unless they were in fact a chef. It’s a respect thing. People with gravitas show respect and they don’t need the title to speak for them. Carey is an accomplished cook and he probably wouldn’t walk into one of the fine establishments near him and introduce himself as a chef. I’d just bet I’m right. Unless he chuckled after the comment. 
  • GrateEggspectations
    Options
    600 fresh made tamales


    You bought these? Got the munchies or something?
  • Botch
    Botch Posts: 15,618
    Options
    GregW said:
    WeberWho said:
    Any ideas? I found this in the kitchen appliance area of Goodwill. Not sure what it is...


    A citrus juicer. They work well, but do take up a lot of kitchen space.

    Built that sturdy, I was gonna say coconut juicer...
    _____________

    We'll go dancing in the dark,

    Walking thru the park, 

    And reminiscing....      - LRB

     



  • PigBeanUs
    Options
    Do you have to be certified to be referred to as an *assh*le? 

    Asking on behalf of a guy who everyone refers to as an *assh*le, and who’s been a practicing *ssh*le for some time, but who never had to go to *assh*le school, and never studied under another *ssh*le, because he was such a natural talent. 


  • JohnEggGio
    JohnEggGio Posts: 1,430
    Options
    "Bought" earlier, but this box arrived today...  I wonder what's inside?!

    Maryland, 1 LBGE
  • Sheldon_Nigel
    Sheldon_Nigel Posts: 173
    edited December 2020
    Options
    600 fresh made tamales


    You bought these? Got the munchies or something?
    Yes, I did buy them in a shaddy parking lot deal.  We send them out as client gifts this time of year.

    My tamale guy started making them yesterday at 8am.  Just finished a few hours ago.  Various packaging is due to temps.  Some are fully chilled, some are still hot.
    Ruining Gaskets one cook at a time.
  • QDude
    QDude Posts: 1,058
    Options
    Pete, I get your point.  Sorry if I mislead anyone about the job that put me through college so I could ultimately become a software engineer with my chemistry degree.  Another job title that describes what I do, not what I was formally trained and certified as.
    I took no offense at you calling yourself a chef!  You make some mighty fine fixins!  Some people just like to argue.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

  • FarmingPhD
    Options
    Pete, I get your point.  Sorry if I mislead anyone about the job that put me through college so I could ultimately become a software engineer with my chemistry degree.  Another job title that describes what I do, not what I was formally trained and certified as.
    I just fake it til I make it.....
  • alaskanassasin
    Options
    lousubcap said:
    Lit said:
    I have a super blue core knife and it takes about 20 seconds to sharpen it.  The only down side is you have to sharpen it every time you use it.  like a 13 degree edge.  But man, it cuts like butter.  And it's a pleasure to use.  Makes you want to chop everything in your fridge up.
    What is the knife you speak of? My fave, a Takeda super blue, holds its edge forever. I use it daily and would hazard that I don’t even sharpen yearly. I think @lit has the same knife I do and is also very satisfied. 
    That Takeda holds an edge better than any other knife I own by far. Makes my shuns in the same price range look like garbage.
    Thank you. Exactly what I was getting at. 
    Okay- I did venture down the Takeda rabbit hole a few minutes ago.  Everything is sold out-perhaps the cloud of the Christmas season will clear and I will return to my senses before a restock.  
    Edit: If anyone has a link that has the above knives available, please shoot me a PM.  
    Not sure if this is what you are looking for. They are usually sold out of everything but currently it looks like they have a decent selection.

    https://www.chuboknives.com/collections/takeda?gclid=EAIaIQobChMI_tGnqqGI5wIVgZ6zCh17-QTWEAAYASAAEgIMjPD_BwE
    South of Columbus, Ohio.


  • alaskanassasin
    Options
    Pete, I get your point.  Sorry if I mislead anyone about the job that put me through college so I could ultimately become a software engineer with my chemistry degree.  Another job title that describes what I do, not what I was formally trained and certified as.
    Life works in mysterious ways chef 
    South of Columbus, Ohio.


  • HeavyG
    HeavyG Posts: 10,380
    Options
    Pete, I get your point.  Sorry if I mislead anyone about the job that put me through college so I could ultimately become a software engineer with my chemistry degree.  Another job title that describes what I do, not what I was formally trained and certified as.

    Careful now...calling yourself a software engineer. I assume that you have been properly licensed by the State of Louisiana to engage in the practice of professional engineering (PE) in the field of PE Electrical and Computer: Computer Engineering.
    Like when being a chef, you have to have a certificate (or something else - a membership card, or a receipt of some kind - it's not quite clear) in order to be considered a chef or a software engineer or a barber.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    HeavyG said:
    Pete, I get your point.  Sorry if I mislead anyone about the job that put me through college so I could ultimately become a software engineer with my chemistry degree.  Another job title that describes what I do, not what I was formally trained and certified as.

    Careful now...calling yourself a software engineer. I assume that you have been properly licensed by the State of Louisiana to engage in the practice of professional engineering (PE) in the field of PE Electrical and Computer: Computer Engineering.
    Like when being a chef, you have to have a certificate (or something else - a membership card, or a receipt of some kind - it's not quite clear) in order to be considered a chef or a software engineer or a barber.
    Well, I actually work on databases, not really software.  You could almost say I was a miner.  And I work for people out of state in Frederick County.  And these people don't care about professional licenses, they just care about what you can do for them.

    ______________________________________________
    I love lamp..
  • GrateEggspectations
    Options
    600 fresh made tamales


    You bought these? Got the munchies or something?
    Yes, I did buy them in a shaddy parking lot deal.  We send them out as client gifts this time of year.

    My tamale guy started making them yesterday at 8am.  Just finished a few hours ago.  Various packaging is due to temps.  Some are fully chilled, some are still hot.
    Neat. You probably know this already, but we have others on this forum that excel at shady parking lot deals. (@The Cen-Tex Smoker, I’m looking in your direction.)
  • HogFather
    Options
    What kind of certification do you need to sell patio furniture and BBQ grills?
    Fighting off the trolls 1 by 1
    Large Egg

    Pig, KY 
  • PigBeanUs
    Options
    HogFather said:
    What kind of certification do you need to sell patio furniture and BBQ grills?
    Kill shot
  • frazzdaddy
    frazzdaddy Posts: 2,617
    Options
    HogFather said:
    What kind of certification do you need to sell patio furniture and BBQ grills?
    Just daddy's wallet.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
  • Lit
    Lit Posts: 9,053
    Options
    This is why you cant just call yourself a chef.
  • TTC
    TTC Posts: 1,035
    Options
    Does it hurt to be such a jerk @Lit? No? It ought to. 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
  • Lit
    Lit Posts: 9,053
    Options
    TTC said:
    Does it hurt to be such a jerk @Lit? No? It ought to. 
    Have you seen the crap these guys said to me and others? Then to turn around and post this crap as food? Dude should be banned from cooking.
  • TTC
    TTC Posts: 1,035
    Options
    You brought every bit of that on yourself. Every bit. And not surprisingly you view yourself as the victim. Good day
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
  • TTC
    TTC Posts: 1,035
    Options
    When I was a kid punks like you just took their toys and went home. You want to ruin the forum for everyone to avenge whatever perceived slight you suffered. Ever occur to you to look on the mirror and ask what your role is ? 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
  • pgprescott
    pgprescott Posts: 14,544
    Options
    TTC said:
    When I was a kid punks like you just took their toys and went home. You want to ruin the forum for everyone to avenge whatever perceived slight you suffered. Ever occur to you to look on the mirror and ask what your role is ? 
    You sure are posting a lot for a guy who said "Good day"
  • TTC
    TTC Posts: 1,035
    Options
    Good day sir (or whatever your approved, licensed, descriptive adjective you go by) 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
  • PigBeanUs
    Options
    Lit said:
    TTC said:
    Does it hurt to be such a jerk @Lit? No? It ought to. 
    Have you seen the crap these guys said to me and others? Then to turn around and post this crap as food? Dude should be banned from cooking.
    There was a guy here whose go-to was to insult someone’s cooking based on a photo also.

    He literally said “don’t you know we eat with our eyes?”, poorly paraphrasing one of his culinary hero
    He claimed he could essentially

    He was a certified *assh*le too. 
  • JustBuggin
    Options
    ...and now to get back on topic. Just picked this up to replace my 15 year old worn out version.

  • Lit
    Lit Posts: 9,053
    Options
    ...and now to get back on topic. Just picked this up to replace my 15 year old worn out version.

    Thats pretty nice got a link?