What's an acceptable level of prodding and poking (with one's bare hands) and tasting by a chef? [more inside]
posted by teg4rvn on Sep 17, 2009 - 33 answers

Where do you professional chefs (and serious wanna-be professional chefs) hang out online?
posted by bingo on Oct 8, 2007 - 11 answers

I'm considering purchase of a Chefs Choice meat slicer #645 or #662 for home use. Can anyone give comments about either of these models?
posted by jorlando on Nov 30, 2006 - 2 answers