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Old 10-22-2007, 02:49 PM   #21
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Oh I love it!!! Thanks Fisher's Mom!!! I have a feeling that when I go to this place, I need to have a couple hundred bucks in hand!!! I need to find that baking mat you speak of as well. The screen wrack sounds great too, I currently keep all my bake wear in the bottom drawer of the stove. I guess it is a storage drawer. Not the easiest thing to get to, but does the trick.
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Old 10-22-2007, 03:18 PM   #22
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Yeah, Sattie, that's where I store my bakeware at the coast too, but here at home my stove doesn't have a storage drawer. Oh man, I'm always tempted to spend a couple of hundred, that's for sure.
Most of the supply houses have a catalog and I'd advise picking one up. They note the exact measurements of each item so you can know ahead of time if an item will fit easily where you want to put it.
BTW, if you go, look for some stuff called Sheila Shine. It's designed to clean and shine stainless steel but this stuff is amazing! It's kind of like a clear finish for pretty much everything. I got it to put on my SS stove, since the mineral oil thing I always heard about collects dust. You just wipe this stuff on and wipe off any excess with a dry cloth and it protects for several months. When I slosh or drip or sling food on my hot stove and I go to clean it off later, it just wipes off! No kidding. It's on my ss sinks and counters, my dishwasher, my fridge, my faucet, etc. The can says you can even use it on "fine furniture". I haven't tried that yet but I have put it on practically every surface of my kitchen and it's awesome. I think it's about $9 for a container that will last you a year or more.
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Old 10-22-2007, 03:57 PM   #23
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Originally Posted by Falkon View Post
Okay, good deal. If I had a pot rack, I guess I could see investing totally in nice looking stainless cookware
No, if you had a pot rack, you would buy the VERY expensive copper cookware to put on display, then drag the cheap aluminium stuff out of the cupboards when it's time to cook, because the copper is SO hard to keep clean!
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Old 10-22-2007, 06:15 PM   #24
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I got a chance to go down to the restaurant supply store and get a look at what most of the places around here are using.
Which one did you go to? Was it the one on Governor’s Drive down in the Medical District? I’ve been meaning to go to that one, but haven’t made it yet. Not sure if there are any more in town?
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Old 10-22-2007, 10:14 PM   #25
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Dyke's Restaurant Supply on Jordan Lane. That place is great. I'll most likely go there to get more flatware as well. I bought my half sheet baking sheets there, and I recognize many of the things, since I've seen them in other restaurants and kitchens. Too bad I don't work the kitchen job anymore. I've only recently started building mine up.
....aaaaand the timer just went off on my focaccia bread.
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Old 10-22-2007, 10:23 PM   #26
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When Buck and I lived in Washington, D.C., we used to love going to SYSCO for a lot of food needs, as well as cookware, etc. Loved it and really missed it when we moved to rural western Kentucky.

However, we were surprised to discover two really great restaurant supply houses within 30 miles of our house. Unfortunately, they didn't sell any foodstuffs, just cookware, etc. But, the cookware and tools selections are wonderful. Dontcha just love toys?!`
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Old 10-22-2007, 10:24 PM   #27
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Quote:
Originally Posted by Falkon View Post
Dyke's Restaurant Supply on Jordan Lane. That place is great. I'll most likely go there to get more flatware as well. I bought my half sheet baking sheets there, and I recognize many of the things, since I've seen them in other restaurants and kitchens. Too bad I don't work the kitchen job anymore. I've only recently started building mine up.
....aaaaand the timer just went off on my focaccia bread.
Oh CRAP! DW just said “well there is Dyke’s” right when I told her about this pots. She says it is close to Bill’s Used Tires and Chuckey Cheese. I’ll check it out! But it bugs me…..how did she know about a supply house before me!! I’m slippin’ in my old age!
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Old 10-22-2007, 11:10 PM   #28
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That's the one. Since there's someone I can ask, would you happen to have any good cookbooks that teach "theory" or "alchemy" as I call it? I mean everything from terms to how to use the chef's knife to do this and that. I only know what I learned from working in a kitchen for a couple of years, and I wasn't a line cook.
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Old 10-22-2007, 11:14 PM   #29
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Quote:
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That's the one. Since there's someone I can ask, would you happen to have any good cookbooks that teach "theory" or "alchemy" as I call it? I mean everything from terms to how to use the chef's knife to do this and that. I only know what I learned from working in a kitchen for a couple of years, and I wasn't a line cook.
Absolutely! I’d recommend Mark Bittman’s “How to Cook Everything”. He covers everything from cookware to cooking theory and tons of recipes in between. A must have for a starting or even a seasoned cook!
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Old 10-22-2007, 11:17 PM   #30
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Here's a link to the book. Books A Million on University has this one in stock!
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