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Copper lovers: Monet's copper collection/kitchen in Giverny

Hi Masha,

Great link; thanks!

D

Jul 30, 2015
danlind3 in Cookware

Copper lovers: Monet's copper collection/kitchen in Giverny

Dear CH'rs,

Here are some photos of Monet's kitchen in Giverny. The house is perhaps best known among the muggles for its flower gardens and Japanese bridges and waterlilies, but I'm hoping some here will be amused by the quite staggering copper collection. Including the oft maligned universal lids (the new WS AC in particular). So many pots, so few lids.

I was unwilling to try to snatch some off the walls to make a guess at thickness, but perhaps our experts will have some insights as to make and quality.

Note too the stove, which befuddles me. Want to cook up some eggs? Sure, throw on some logs!

D

Jul 28, 2015
danlind3 in Cookware
1

Michelin Starred in Paris with a 12 year old?

How do you define long? A three star can be 3 to 6 hours long (dinner). PBSF is right, what are you looking for in an experience? I recently had an opportunity to show my daughter and her friend a decent time in Paris (ages 18). For starred we did L'Atelier du Robuchon (St Gm, right side, wine to backs), which is fun b/c you can see the kitchen and is not too formal. 10 beautiful courses for 179, sans vin. Also David Toutain, 108, sans vin. Simple miraculous presentation. But against that, a 12 year old might think that Le Train Bleu was the center of the world for a fraction of the cost, but non starred.

Been to others, but I wouldn't spend such on a 12 year old til they are hooked. But it's obviously your dime. Read aplenty!

BTW, re LTB, they have upped their cuisine a bit recently. There are hints of Asian in some dishes. The claim to have refurbed the place, but I can't confirm that.

Jul 14, 2015
danlind3 in France

Trip report, Paris Part 2: GrandCoeur, Neige d’été, Ellsworth, Pirouette, Spring, L’Avant Comptoir, Pierre Sang Boyer Oberkampf, Le Cinq, Gare au Gorille, Bistrot Paul Bert

Dear Andygottlieb,

You've visited great places. I'd really get over the Coeur experience, so you can be happier. Many have noted the difference between La Carte and Le Menu. I'd further add that the Carte often has more (and more expensive) selection than the Menu. Hence your assumption to just order one of each and expect a lower price is likely wrong.

Further, what is the difference in price here? And how to adjust if you got larger portions, etc? At most, chalk this one up to experience and now you know what to ask in the future. For your own peace of heart, at worst you paid a few euros more (and hard to tell if the Menu was not readily seen). I'd assume professionalism of the staff. Given you went to so many great places, I assume you went in with a smile, enthu, and a few words of French to break the ice. If so, I assume you were treated well, and at least this is a few euros spent on learning what to ask, or at most being happy at how things went.

Jul 14, 2015
danlind3 in France

The well equipped kitchen

Great question. I'd say bring what you use most often and what is most flexible. Perhaps you are asking what people use a lot, but is often off the radar. Spices and herbs, if in a new place? I dunno for India. A good thermopen. Mise en place bowls, knives, and cutting boards.??? Tasting spoons (washable). Various prep/serving implements if you use/need them.

Also, somethings are cheaper bought local than shipped, but maybe this is all on the Company, so ship what you have room for!

Jul 14, 2015
danlind3 in Cookware

I Don't Like Cheese - Am I Alone?

Alone ; )

Who cares? Do what makes you happy. Plus points if also roughly healthy.

Jul 14, 2015
danlind3 in Cheese

Worms in Cod?!?

Never found any, not that I know. How large are they, what to look for? If cooked to temp, one still eats them if they are not visible? This is not the happiest CH thread!

Jul 14, 2015
danlind3 in Greater Seattle

Naked man found drunk in pig barn

It's a big old world. That goes for the Aunt, too. Tho neither seem within "normal" parameters. But heck, if I'm 85, still have relatives putting up with me and still drink +6pack, perhaps not so bad. And if I don't have relatives, I'll go talk to my friends in the animal kingdom. (Animal Farm)

Jul 14, 2015
danlind3 in Beer

Sharpening knives at 16 degrees - Doh!

Seems brilliant, but I'm a novice at sharpening. Hopefully, my edgepro takes care of this, but this idea helps clarify the goal. TY!

Jul 11, 2015
danlind3 in Cookware
1

Trip report, Paris Part 1: AG, Frenchie, Auberge du 15, A Noste (downstairs), L'Huitrade, Josephine Chez Dumonet

I often wonder how to eat a fancy dish, with a main somewhere, sauces and other tastes all over. I like to start with a taste of the main, then maybe a taste of all combined, then some partial combinations. Or something like that. I don't think there is a magic secret, except that I think at some point all things on the plate should be combined. How to get the proportions right before it's done, I dunno!

Jul 11, 2015
danlind3 in France

What's the Difference Between Stock and Broth?

I disagree with the article and agree with ngardet: stock is supposed to be thicker and easier to make into a sauce. They are NOT interchangeable. Google "stock vs. broth" . You will find many hits, including: http://www.foodnetwork.com/recipes/ar... and http://altonbrown.com/the-difference-...

My rule of thumb, when I'm out of homemade, is to pick in the supermarket the broth/stock which is highest in fat (likely stock) and lowest in sodium (likely broth, I'm afraid). Arghhhh.

Jul 11, 2015
danlind3 in Features

I hate to be *that* person...

Hi Phil,
What do you mean that Robuchon is a long way from that? He has quite small plates, at least on the long tasting menu (two tiny lamb chops as the "main course", for example). Toutain does miracles with food, with also very small portions. Truly amazing. Not sure the wine pairings are worked to perfection, but some are. Both are great and one can't lose either way.

Jul 01, 2015
danlind3 in France

I hate to be *that* person...

Haha, very sorry! But great comments.

Edit: ps: My attorney points out that it is only partly my fault for not correcting my phone's autocorrect! Dang.

Jun 30, 2015
danlind3 in France
1

I hate to be *that* person...

Atelier de Joel Robinson is two stars, long tasting menu for 179e plus wine, and u sit at a bar overlooking kitchen. St Germain location gets most reviews. Can only book for 18:30. Get there a bit early so u can sit to the right w wine behind you.

Jun 30, 2015
danlind3 in France

Any resto recs for Bayeux?

Hi all,

Anyone have any suggestions for Bayeux? The three criteria are first: specializing in local Normandy dishes, seasonal items, butter, seafood, etc. and second: good food; third: open Sunday.

There is a one star at a hotel out of town, but the menu seems a bit off, and not sure I want to drive after wine and calvados. Open Sunday though.

So take me to traditional Normandy in Bayeux, as best as is possible, on a Sunday.

Thanks in advance!

D

Jun 13, 2015
danlind3 in France

Which pan(s) should be copper

Chem, would that be two ply (aka AC master chef), with alu on the outside and stainless on the inside cooking surface?

I agree with almost all that responsiveness and eveness are the two main reasons to get copper.

BTW, Brooklyn Copper is almost back in business w/ 3mm copper: http://www.brooklyncoppercookware.com... . Not cheap! But thick and the 3 qt sauté has a helper handle.

Jun 13, 2015
danlind3 in Cookware

Anyone buy used kitchen stuff?

Two copper pots on ebay , which I got retinned at Rocky Mountain. Also, I probably have a few yard sale items, but I'm not sure. A couple of dinged items from TJ Maxx. And used stuff, for free, from my grandmother.

Jun 13, 2015
danlind3 in Cookware

PARIS -- need basic restaurant recs!!!!!!!!!!!!

Good place, for sure. Made two families very happy. No expert on the region tho. However there is a post somewhere (PBM?) on how regional restos are lessening in number. In which case, this is an even better suggestion. Friendly place too.

Jun 09, 2015
danlind3 in France

What size saute pan works best for you?

I use my 4.2 qt, 11 inches in diameter and 2.9 inches deep, demeyere sauté all the time. And I cook for usually only one or two. Give space for ingredients. Sears them well. Can make decent batches of things like chili, soups, etc. Contains more splatter than a fry/skillet pan.

I use smaller pans for things like small batches of soup or sauces that I don't want to evaporate or become unstirrable right away.

Large is good for many uses. OTOH, the thing is difficult to lift and pour due to weight. At least for me.

Jun 03, 2015
danlind3 in Cookware
1

Lobrano, Best New Paris Bistros

But apparently, on the fairly new other Bistro Bellet thread, there was some grumbling. And then the revelation of a new chef. They were great before, but I'd love to see new reviews and info on the new chef.

May 28, 2015
danlind3 in France

One more Paris lightening round - Chez Janou or Bistro Bellet?

Any information on the new chef at Bistro Bellet? Background? His/her aspirations for the menu/place?

May 28, 2015
danlind3 in France

Le Cinq (Paris) - Report

Cleaning up is outrageous. Adding to or asking for allergy/etc. changes to a tasting menu is par for the course. Just ask.

10:30 seems way early in a town where diners oft start at 8 or 9 or later. That's odd. A fine dinner should be expected to take 3+ hours. I just don't get it.

May 23, 2015
danlind3 in France
1

Anyone else find All Clad handles horribly uncomfortable?

I find them stable, if I put the cushion of my palm into the depression at the end of the handle. The cushion to me is below my pinkie. I then put my thumb further down the handle depression, towards the pan. I posted some pics of this in a thread a year ago or so. Perhaps one would call this an overhand grip, but it works for me. With my hands/grip, it is very stable under heavy loads, better than most pans.

Many disagree, but I like them (and I have pans from many sources, many better than AC, so I'm not religious on this, or just reflecting the only thing I own. Note too that many may wish to be anti AC, tho this is a pretty sane board). I also like handles where I can rest my wooden spoons, etc. AC works well for this.

May 23, 2015
danlind3 in Cookware
1

Paris 2 and 3 stars

I have loved Lasserre for many years - they treated me and two friends perfectly at age 16. Wow!!! One of the most romantic restos (five red Mich forks). Was 3 stars for most of my visits, but now down to one due to a new chef. Still serves French classic food, including some of the old dishes they were famous for. Not cheap, but you will feel very pampered and special. Haven't seen any feedback on the new chef, but if overall impressions and feeling truly in Paris are part of your pleasure calculation, Lasserre is a good bet. This is of course idiosyncratic (as Parnassien notes is probably the case), tho I have been to several of the other 1/2/3 star restos in Paris.

May 13, 2015
danlind3 in France

Restaurant Roulette in Paris

For distances and scale, as well as density of restos/bars, try google earth, no matter where you want to visit. And in Paris (and many places) you can do street view to check the surroundings of your hotel, etc. Proximity to metro stations, etc. Just use the right layers, and turn others off. (lower left options)

Google earth is great for tourism and visits; I use it almost every time.

Finally, if you have a smart phone you can use in Paris, the Fork/Fourchette app can find places close to you and make reservations on the fly. Not sure if Yelp works in Europe. However, only a fraction of restos are on Fourchette. But some very good ones are.

May 13, 2015
danlind3 in France

What nights have best odds of the top chef being at the helm (in Paris)?

Hi all,

What nights (Monday, Friday, whatever) have best and worst odds of the top chef being at the helm, in Paris, in very good restaurants?

I'm assuming that the main chef, if not the founder, is usually there in bistros and the like (Le Richer, etc.). I'm also assuming the Yannick Aleno isn't like to show up at Terroir Parisien.

But to highlight with specifics, when might Aleno be most likely to be at Ledoyen? (closed Sunday)

And when might Alex Manes be most likely to be at the Atelier du Robuchon at St. Germain (never seen Robuchon, but last time main guy Manes was not there either.) Atelier is open 7/7.

Thanks for any input on this question, regardless of the specific restos I mentioned.

May 06, 2015
danlind3 in France

Cooper Re-tinning Locations

I'm no expert, but I've twice used Rocky Mountain by mail and they were fast and reliable. And from what I can tell, did a good job. Keep in mind gas and wear and tear and time when calculating ; )

Apr 24, 2015
danlind3 in Cookware

Knife Toolsteels... What Do We Really Know? An Earth-Returning Counterexample

I bet knives are like so many other tools/hobbies (like bikes mentioned below; throw in fishing rods, cars, or whatever). One can get 70% (wild guess) of awesome/functionality in the first 10% of spending. Say a supermarket knife. Double that for a victorinox, and the knife is much much better (say 85%) and will last much longer. But some or many may not notice, or won't or can't afford. Then 3x+ for Wusthof (90% towards awesome and again, always a wild guess), then 2x-4x-xx more for Japanese (95%+). A kind of geometric progression, for each percent improvement. There is also variance in shape/size to functionality in task/s, so one may want to diversify that way as well.

I can tell the difference, and am lucky enough to be able to try the different ones/levels out.

But, like bikes, and I suppose many hobbies, the end results are also tempered by individual skills and assets. I am just a beginner at knife sharpening, really. I know the hardness of my various steels, but I don't know their sharpening/holding an edge characteristics yet. I'll have to get much better to get the best of my knives.

If I was a biker, I suppose I could spend hundreds to save a pound, or grams. But I am a few pounds overweight. Point is, at a certain point one has to work on oneself to get the best of things. Tho it is surely fun to goof around with variations in equipment.

Apr 19, 2015
danlind3 in Cookware

what is this utensil??

It does look like an egg separator, that can sit over towards the middle of a pan or bowl. The trouble is, eggshells can still slip through. I like to sep eggs into small bowls. And if shell slips in, then it's just tweezers in a small bowl. YMMV!

Apr 06, 2015
danlind3 in Cookware

Why don't they make cast iron cookware the way they used to?

We're pretty lucky we have the choices we have (not that I'm an expert!). But with cast iron, you get pounds of pan, that work really well for its applications, for next to nothing. People stress about rust and seasoning. Relax and enjoy the pan/s.

Apr 06, 2015
danlind3 in Cookware
1