cbertel's Profile

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What's the "it" cuisine of 2011?

Home cooking, anyone? Magazines like Fine Cooking seem to pushing that trend, with a substantial chunk of the latest issue (Feb/March 2011) devoted to meat loaf.

Jan 31, 2011
cbertel in General Topics

Wow - my tastes are really changing as I get older...anyone else?

Broccoli -- ugh. I washed it down Mom's overcooked sludge (broccoli) with huge glasses of milk. I love it now if it's just li8ghtly blanched. Also asparagus -- couldn't stand it as a child. Now it's great just roasted with olive oil, salt, and pepper.

Jan 31, 2011
cbertel in General Topics

Paris report: Mon Vieil Ami, Les Pipos (with toddler)

We ate there in September and were rudely treated. The food was just OK.

Jan 31, 2011
cbertel in France

Help me choose a Dutch Oven

It apparently caused the enamel to chip in some cases. I've tried vinegar and water, which works a little bit. It's true that a lot of people recommend the bleach treatment. But if you do use, it's best not boil the bleach because of the fumes, etc. If you try the bleach-water-sitting- overnight treatment, let us know if works without damaging the enamel. The thing is, because of the variety of foods different people cook in their pans, it's hard to know if certain foods haven't set up the enamel to chip anyway!

Jan 30, 2011
cbertel in Cookware

can you identify this dessert?

It's called Zlabyah in Iraqi cuisine. See Lamees Ibrahim's The Iraqi Cookbook, p. 266, picture on page 267 looks just like yours. We ate these in Morocco a lot around Ramadan.

Jan 30, 2011
cbertel in General Topics

Help me choose a Dutch Oven

I also have the Lodge, plus Member's Mark Dutch oven from Sam's Club. Both work fabulously well, although the Member's Mark stains. I've read the leach thing is not necessarily the best way to go. I am just living with the stains. While I would love a Le Creuset Dutch oven, I just can't spend over $200 right now on a pan. I do have a Le Creuset shallow oval baking dish that is just terrific. Oh well.

Jan 30, 2011
cbertel in Cookware

Bittman ending his "MInimalist" column in the new york times

Mark Bittman's compilations of 101 ways to make certain things in the summer or whatever have always been great inspirations to me. I agree with the person who said that Bittman's approach was to eliminate the dogma behind recipes. In that way, he's a bit like Elizabeth David in her Italian Food and French Provincial Cooking.

Jan 30, 2011
cbertel in Food Media & News

Hot chocolate in Paris - recipe?

I also love the hot chocolate in Paris and after my last visit to Angelina's decided I just had to find a recipe. So I did. I posted it on my blog http://gherkinstomatoes.com/2009/03/1... and included in an article in a local magazine. Angelina's IS a bit of a tourist trap, but they still make the chocolate drinking a pleasant experience.

Jan 30, 2011
cbertel in France