Wasted Continuum

I had a huge headache earlier this evening. Not wanting to pop a few Advils, I decided to make a new batch of orange zest confit and watch last week’s episode of Dexter.  I used four oranges this time instead of two. These were actually a lot more work this time because their skins were quite thick. I had to slice off the pith from the peel. Being that I’m still way too into my Global knife, I decided to remove the pith with it. Any well-adjusted person would probably use a paring knife or utility knife. I, being to lazy to use another, went after that damned pith with my 8″ chef knife. My first attempt was not the greatest, leaving about an eighth of an inch of pith on the the peel. I figured I rather have the zest confit be slightly bitter than have to tell everyone I know or meet that I lost a finger while zesting a fruit. By my third orange, I have perfected the art. Pith was hardly to be found. It was beautiful.

This is one of the things I miss about working in the kitchen day in and day out. It’s the craft. The elusive, intangible thing you gain through repetition and practice. The ability to quickly slice even strips of orange peel at lightning (ok, slightly slower than lighting) speed. The satisfaction of producing something to perfection. I can’t say my zest confit came out perfect, but it’s almost there.

I find it funny that all it took to push me back in the kitchen was a television show. I will smack anyone who says television is just a wasteland. I guess it’s good to know that there are others who loves food and sees food like I do.

After a good hour of zest-making and a delicious episode of Dexter, my headache is completely vanquished.  Who needs drugs? I sure don’t. Unless, of course, it’s caffeine stuffed inside a bean, then ground and brewed with hot water with some steam milk, topped with froth.

King Combo
Originally uploaded by JavaJunky

My mother bought me a new whetstone for me the other day from a local Korean market. I can’t wait to use it. I sharpened my new knife last week with our really old stone. It worked, but it was a pain to use because it has a huge curve after years of usage.

Poulet Basquaise
Originally uploaded by JavaJunky

This is my first attempt at one of Anthony Bourdain’s recipe. It was a total success. The recipe from Les Halles Cookbook. I picked one of the easier ones. It was very easy. Simple ingredients. After cooking it once, I know I can throw out this dish in just over half an hour. That’s a very comforting thought. Such a delicious dish with relatively small amount of work. I can’t wait to try out more of his recipes.

This is also my first meal (not counting the apple) that I prepared with my new chef knife. I actually didn’t use it that much since there wasn’t that much prep work.

After cooking this dish, I can definitively recommend the Les Halles Cookbook. His instructions are well-worded and easy to understand. If you can stand being called an “idiot” or told to use your apron as a noose to hang yourself, you’ll love it. Cruel to be kind, right? And if you watch his show enough, or listen to his audio books, you can hear his distinct voice instructing you in your head. Maybe that just me.

Les Halles Cookbook

Originally uploaded by JavaJunky

I just got this yesterday after buying my new knife. I started reading the introduction and it’s already got me hooked. Even if I don’t end up cooking anything from this, I’d still read the whole thing just because Anthony Bourdain is just so good at saying what he wants. Nothing is held back. It’s just the truth and he’s hilarious. If you don’t understand what I mean, go watch No Reservations on the Travel Channel, not the Catherine Zeta-Jones movie that totally ripped the title from it. I warn you, the show is frickin’ addictive.

Les Halles Cookbook is not your ordinary recipe book. It’s contains the recipes that Tony actually serves at Les Halles (only scaled down). However, the manner in which he writes the instructions is in his style of writing. Sarcastic. Mean. Blunt. Humorous. It’s great so far. I can’t say how good the actual recipes are until I try them out. I’m sure they’re great though.

Global G-2 Chef Knife
Originally uploaded by JavaJunky

After almost snapping the blade off my crappy old chef knife while cutting a cold carrot, I decided I needed to get a new one. I did a bit of research on it and read a lot of opinions. I already knew about Wustof knives. Who hasn’t? I then discovered Global, a Japanese knife company, who several famous chefs recommends. After some research, I saw that Williams-Sonoma sells them. I went to the one in Rosedale and spent a good half an hour trying out the different chef knives including the Global. I think it was the first time I chopped and minced vegetables in the middle of a shopping mall.

After taking it home and playing with it I have determined that this has got to be considered a perfect chef knife. It’s handle fits my hands exactly. Where the handle meets the blade is beveled like a standard Chinese vegetable knife. That made it feel very comfortable for me. It’s ridiculously light, yet heavy enough to feel solid. It’s sharp as a samurai sword. The blade and the handle is balanced evenly. And lastly, it looks frickin cool.

If you are looking for a chef knife, do yourself a favor and try out a Global. I don’t think you’d be sorry. This knife makes me wish I was food prepping at the restaurant again, just so I can cut all day long. That says a lot.