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Egger's Profile

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Excellent on all counts

Had a birthday dinner at Chiado last night. From the minute we sat down we received excellent service from the Wait Staff, needed the Sommelier to explain the Portuguese wines and his recommendation turned out to be perfect for the fish and seafood we ordered. We ordered Scallops as an appetizer, they were fresh, perfectly cooked, and served in a mildly spiced sauce, a great start. The Skate we had as the main course was served on top of a Risotto with spinach, the Skate had been lightly breaded in a panko and pan fried, this was one of the best meals I have had in a long time. Dessert was a Pear poached in Madeira. Simple cooking of the best possible ingredients is as good as it gets for me. Typical of the service was when I asked for the Waiter to write down the name of the wine the Sommelier had recommended, he came back with the card for the Agent that imports the wine with the name written on it. I have not eaten here in a few years, not sure whether my experience was "normal", but for me this is now one of my favourite Restaurants in the city.

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Chiado
864 College Street West, Toronto, ON M6H 1A3, CA

Nov 15, 2009
Egger in Ontario (inc. Toronto)

Capital Range from former DCS folks??

I have had a 30" Gas/Gas Capital with 5 Burners for 2 years, centre burner is 24,000 BTU, other burners are 18,000. Have had no issues with the oven, had to learn how to bake in Gas oven, but otherwise have had no issues.

Oct 21, 2009
Egger in Cookware

ISO: Picard Peanuts

Closest Picards to TO is in the village of Morriston, which is just south of the 401 at Highway 6 (Brock Road)

Apr 07, 2009
Egger in Ontario (inc. Toronto)

The Big Green Egg

I have a Green Egg and love it. I bought a BBQ Guru "Competitor" Power Draft Control which eliminates having to adjust the Daisy Wheel and Air Inlet sliding door. Unit has a 10 CFM Fan and TC control of Air Temperature and Meat temperature. I set my temperature at 190F for Pulled Pork and the BBQ Guru maintains the temperature within a few degrees. I highly recommend it.

Apr 09, 2008
Egger in Cookware

Stove recommendation

We bought a SS Capital Range 30" Gas Self Cleaning oven and are happy with it. It has a built in Rotisserie which we like. It also has a 25,000 BTU WOK Burner as the 5'th Burner, and that is another good feature.

Jan 20, 2008
Egger in Cookware

what are the best pots and pans????

For what it is worth, I recently bought a Demeyere Sauce Pan, and Falk Copper Saucier (different sizes). I like both Pans, the quality of each is excellent, as is the cooking performance. Since the Falk is virtually the same price as the Demeyere and is 2.5mm solid Copper bonded to Stainless, it seems to me the Falk makes more sense to be buying. I agree with the other posters, I have a different pots and pans for different cooking methods, I would not recommend buying a set.

Nov 14, 2007
Egger in Cookware

Demeyere vs Wolfgang Puck cookware

I have been replacing my 20 year old Paderno Pots and Pans over the past few years. My main criteria was that the Pans not be made in China. I have bought Demeyere, All Clad and Falk Copper depending on my cooking method. For example if I am cooking on the stove top (Risotto) I use the Falk Copper, if I really don't want or need even heat distribution up the sides of the pan, I use the All Clad. The price of the 2.5mm Falk Copper is about the same as the Demeyere, and so if you want to buy Pots and Pans that will last a lifetime, I would recommend the Falk Copper. They are heavy, but the heat transfer using a gas burner is very uniform. I also use a Swiss Diamond non stick frying pan for eggs.

Nov 14, 2007
Egger in Cookware

Coffee Maker

Looking for a Coffee Maker and am prepared to pay for quality. I want something that makes good Coffee and that is not made in China. Have read reviews of the Technivorm that is made in Holland and it seems this Machine may be what I am looking for. Anyone own one and can vouch for the claims I am reading on some of the Forums? Thanks!

Sep 04, 2007
Egger in Cookware

question about silpat mats

The Silicone Rubber used to make Silpat has no odor whatsoever. The odors originate in either the "curative" which is used to "vulcanize" the Rubber (and specifically the "byproducts" of the vulcanization process), or the chemical used to bond the Silicone to the Glass Fabric. The vulcanization of the Silicone converts the Rubber from the consistency of "plasticene" to a fully cured and functional product. The only way to get rid of this odor that I can think of is to "post cure" the Silpat in your oven at a temperature high enough (likley 400F) to "sublimate" the vulcanization byproduct i.e. convert it from a solid to a gas. This is best done with your oven on convection, and your fan over the oven on in order to remove any volatiles. I am in the business of processing Silicone Rubber Products and I find it hard to believe that Rubber products intended for use in contact with Food (FDA 177.2600) are not being "post-cured" before they are sold to the public. These Mats originated in the Commercial Baking business where they have been used for years (along with Silicone Mold Release for Metal Baking Pans) and these Mats have always been postcured in order to comply with the FDA standard.

Aug 25, 2007
Egger in Cookware

Au Gratin Pans

Can anyone help me decide which type of Au Gratin Pans to buy? I intend to use them to cook Potatoes in, Lamb Rack etc. I have looked at Falk (Copper) All Clad (SS) and Staub (Cast Iron) and Le Creuset all of which look like they will do the job. Let me know what your recommendation is.

Aug 22, 2007
Egger in Cookware

Need range hood advice

I just installed a 30" Capital Range with a 25,000 BTU WOK, and also needed at least 600 CFM in exhaust. I did the research and ended up with a Vent a Hood Exhaust Hood. It is installed 23" above the Burners, which was driven by the Cupboard above the Hood. I understand that Range Hoods can be 18-26" above the Burners and work well. You also have to make sure that you are out far enough to cover a portion of the front burners. The big issue for me was having to install a new 8" Pipe to handle this much exhaust. I am very happy with the VAH, it is easy to clean and has 3 speeds on the motor, 2 of which I consider to be "quiet", the 3'rd speed is a little noisy, but at that level of CFM and Fan RPM, there is no way it is going to be quiet. I paid about $800 for it and would recommend it.

Aug 20, 2007
Egger in Cookware

Big Green Egg v. Weber kettle

I have owned a BGE for 3 years, and the reason I like it is I can do an 18 hour 220F "low and slow" cook just about year round. Not so for my old Weber Kettle. The ceramic on the BGE is thick enough that it holds temperature without any problem, whereas this was not possible with a thin wall steel Kettle. If eating smoked food is something you only want to do in the summer, then maybe the Weber is a more affordable way to do this. I also use a BBQ Guru Temperature controller which is kind of cheating, but it makes using the BGE much more simple than having to control the top and bottom dampers.

Jul 06, 2007
Egger in Cookware

Everyday dinnerware

I just bought some La Rochere 10" Glass Plates with a "Bee" on them from a Retailer on ebay and love them. Amazon has them also. They are inexpensive and made in France. Just an idea or "alternative" to conventional everyday Dinnerware, and plain for sure! I paid $50 (US$) for 6 Plates, or a little less than $10 per plate.

Jul 05, 2007
Egger in Cookware

All-Clad Irregulars/Seconds

my mistake it is www.cookwarenmore.com

Jul 02, 2007
Egger in Ontario (inc. Toronto)

All-Clad Irregulars/Seconds

I would suggest www.cookwareandmore.com I have bought a number of AC pans from them and they are easy to deal with

Jul 02, 2007
Egger in Ontario (inc. Toronto)

is a microwave above the stove w/exhaust a waste of space?

My under the counter (or over the stove) MW is connected to a 4" Exhaust duct which runs through the wall to the outside of the house.

Jul 01, 2007
Egger in Cookware

is a microwave above the stove w/exhaust a waste of space?

If you are "exhausting" more air from a building than what is being brought in "fresh" to replace it, you end up with a "negative" air condition. The solution is to provide "make up" air to replace the number of cubic feet you are exhausting. I know this happens in Industrial Buildings in the summer, and from reading on Forums like this I understand that the same thing can happen in homes if you have "over sized" exhaust equipment.

Jul 01, 2007
Egger in Cookware

is a microwave above the stove w/exhaust a waste of space?

Woodburner: According to the fellow installing our Hood, the Venta Hood 600 CFM is "equivalent" to 900 CFM exhaust (not sure how that works) so hopefully we will be OK. If not there are ways to boost the CFM further but I understand this can "solve one problem and create another" which I understand is having to put in "makeup" air.

Jul 01, 2007
Egger in Cookware

is a microwave above the stove w/exhaust a waste of space?

We are just in the process of removing our "under cabinet" MW which has a built in exhaust fan and replacing it with a proper 600 CFM VentaHood Fan. We are doing this in order to be able to properly exhaust a new Gas Range we are installing.The answer to your question though is a function of the BTU output of your Burners. We are at 18,000 on our Burners, and 25,000 on the central burner, so we had no choice but to install the proper ventilation.

Jul 01, 2007
Egger in Cookware

Viking stove oven problems??

I just bought a 30" Capital Range and will have it installed some time in July. I looked at all the name brand Ranges and liked the features in the Capital, including the 25,000 BTU Wok Burner. Also liked the build quality of the range that I saw in the store, including full ball bearing guides for the oven racks. Time will tell whether I have the same problems as some of the Viking owners, I sure hope I made the right decision!

Jun 20, 2007
Egger in Cookware

Cutting Boards Plastic or Wood?

Thanks to all who responded. I will be tossing the Plastic Boards and replacing them with Wood, but I will also take your advice and use the disposable plastic sheet for when I am cutting meat. Makes a lot of sense to me.

Jun 11, 2007
Egger in Cookware

Cutting Boards Plastic or Wood?

Anyone have facts or an opinion on wood versus plastic cutting boards? I have two plastic boards that have deep cuts in them and they are stained. Is there one type of plastic better than another, or should I just switch back to wood?

Jun 10, 2007
Egger in Cookware

Title

Strawberries should be on soon. Where are the best "u pick" farms within an hour of Toronto?

Jun 02, 2007
Egger in Ontario (inc. Toronto)

AGA Legacy

Anyone have an AGA Legacy Dual Fuel Range? After reading all of the posts about problems with Viking and Wolf I started to look for something else that may have fewer quality problems.

May 25, 2007
Egger in Cookware