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Recently, manual sharpening tools have appeared in the form of systems that guide the blade against the stone at a predetermined angle. One such system is known as the HORL principle, which combines a cylindrical sharpener with a magnetic angle support, allowing the knife blade to be held at an angle of 15° or 20° while being sharpened with a ...
The gyūtō bōchō (牛刀 ぎゅうとう, — gyūtō) 'beef knife' is the Japanese term for a French (or Western) chef's knife. The gyuto were originally, and sometimes still called yo-boucho 洋包丁 literally meaning "Western chef's knife". The santoku 'three-virtue' knife is a style hybridized with traditional knives for more ...
A collection of vintage cast iron cookware. Most of the major manufacturers of cast iron cookware in the United States began production in the late 1800s or early 1900s. Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century.
The newer Classic Chef and Chef Premier do not have the medium speed outlet. [citation needed] A much smaller model (which does not resemble the Chef or Major at all), the Kenwood Chefette, has also been produced. The Chefette is basically a hand-mixer on a stand, and for the A340 version the bowl rotates by the action of the tools and food ...
In 1968, Republic sold Gaffers and Sattler to Magic Chef for approximately $20 million. [ 4 ] [ 5 ] By the early 1970s, Businessweek referred to the business as "moneylosing." [ 6 ] By 1978, Gaffers and Sattler accounted for approximately one quarter of Magic Chef's total sales.
2007 Toyota Yaris hatchback owner's manual 1919 Ford Motor Company car and truck operating manual. An owner's manual (also called an instruction manual or a user guide) is an instructional book or booklet that is supplied with almost all technologically advanced consumer products such as vehicles, home appliances and computer peripherals.
Ma Maison was a restaurant opened by Patrick Terrail in October 1973 at 8368 Melrose Avenue, Los Angeles, California. [1] It closed in November 1985. [2] [3] It is credited with launching Wolfgang Puck's career and for starting the trend in cuisine known as "California nouvelle". [3]
Challenge: In the first individual challenge, each chef had 30 minutes to create five servings of an amuse-bouche to be judged by five notable chefs in the Los Angeles area with a score of 0 to 20 (10 for presentation and 10 for taste). The final ranking was: Russell (100), Gail (87), Sabrina (70), Nona (67), Jillian (65) and Trev (62).