danlind3's Profile

Title Last Reply

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

Best ice cream in Boston is..

Toscas is best. As other's mentioned, creative and also pure greatness. Menu available here: http://www.tosci.com/ Boston area was home to Steve's and Herrell's beat in ingredients (into a great base) back in the day. But now Toscas is top of the heap. And in a fun n'hood too (Central Sq). Love Miracle of Science for some drinks/dinner, then Toscas. http://www.miracleofscience.us/

Apr 03, 2015
danlind3 in Greater Boston Area

Minimum thickness for aluminum in cladded SS saute pan

I'm suspicious about Demeyere sauciers (but I love Demeyere;
my 4.2 qt Atlantis "sauté" is my go to pan). Seems to me that sauciers are the key pan for responsiveness (hollandaise and derivatives, etc). So that is the place for maximum copper. To control the temp both up and down. So I don't know about this medium width aluminum. I'd go for copper for a saucier. And rounded bottoms/sides, not Windsor for easier mixing. Demeyere should make a 2mm copper up the sides and thinner everything else for their sauciers. IMHO.

Mar 27, 2015
danlind3 in Cookware

Has anyone used fish tweezers?

Needle nose means harder to find the bone. I have "fish tweezers", wider but not grained on the edges. Still works well, and is stainless. If such a small and cheap thing takes up too much space, well.... I'm mystified. Wide (but with precisely thin blades) is good. Some texture is better. Dishwasherable is the final cherry.

Mar 25, 2015
danlind3 in Cookware

I'm Looking "Safe" Knives

Dear Mischa,

Good luck and welcome to cooking.

Here is google search on how to grip a knife. Google: how+to+use+a+kitchen+knife+grip

Perhaps even more important, here is a search showing how to hold the food while cutting, keeping your fingers curled and making cutting them nearly impossible. This is a bit hard to learn, but should be worth it. Google: how+to+hold+food+while+using+a+kitchen+knife Where you will find, for example: http://www.dummies.com/how-to/content... Note the photo.

Finally, as pointed out, a sharp knife is key, so you have to find ways to sharpen your knife/ives. There are lots of threads on that, and also try here: http://www.kitchenknifeforums.com/ Don't worry about all the expensive and high tech (water stones, etc) solutions chatted about by the chefs, foodies, and hobbyists. Just look for simple and easy ways to keep your knives sharp. A steel of some sort and a sharpener. A manual is fine, or an electric is easier if you can afford it (the knife nuts will kill me, but they are fine for most knives). Just check Amazon for many choices.

Above all, don't be intimidated by knives. They are often the most fun part of a cook's arsenal.

Have a great time!

Mar 19, 2015
danlind3 in Cookware

Michelin 2015 France

Sorry to see Lasserre go down to one. Lobrano was psyched about the recent chef on PBM. I was hoping they'd get back to 3*. Now they have a new 27 year old, so maybe that was what brought them down. People began to say that Tour D'Argent was getting tired and the resto declined. I hope the same isn't true of Lasserre. Perhaps it is just probation for the new chef.

Does anyone know if the superb service is unaffected? That is certainly part of the magic there.

Feb 16, 2015
danlind3 in France

Knives for a Paris rental kitchen

Not sure this post makes sense. You don't want to spend on checked bags outbound, so you are willing to spend on knives (and finding them, etc) on arrival. And those will be better than cheaper knives at the apt, but not so much better as to deserve checked bags in the first place. Then you will buy knives which are better than the apt. knives, but still not good enough to pony up for checking on the way back. I just don't get it. If you are coming abroad to buy some great knives, pony up to return them via post or checked bags. If not, you are making some odd compromises. If you are such a gourmet that knife quality will affect your steaks (whatever) in the apartment (??), then check your good stuff through or plan to buy good abroad.

Why is "the best" so important

It depends... France/Paris itself selects best baguette, best pastry worker, etc awards. Why should a poster not inquire about Best? Maybe they are willing to spend a good chunk of their tourist day getting to the place. And why not? A good walk, off the beaten path, can often mean more than seeing the Mona Lisa. Depends on the person. And while quibbles are great, Michelin is a good place to start looking for good restos at various price points - as is Lobrano's book, and the PBM blog. Etc. In any case, why not ask for best, and see what results?

Feb 12, 2015
danlind3 in France

Help me make a simple/tasty MEZCAL cocktail!

These are a bit exotic, but should be suggestive: http://www.rickbayless.com/wp-content... I'd also suggest any margarita recipe. Try something, then adapt, etc. Have fun and experiment. Try lime juice, a bit of sugar water (simple syrup) w/ mezcal on the rocks. WTH! I love the stuff too, and have never much worried how it got down ; ) From bars to home.

Feb 12, 2015
danlind3 in Spirits

BK's Chicken Nuggets Officially SUCK!

I like the taste of whoppers compared to anything (burger wise) McDs has. No idea about nuggets though. According to the press, the newer and better fast/casual burgers are winning. Which assumes price insensitivity. 5 Guys etc are growing and McDs is shrinking, but the 5 guys are still relatively small. We'll see. You can bet the food engineers and McDs and BK and Wendys are looking at how to up their game. May require adjustments in their huge supply chains. That is a huge part of the nub.

Feb 11, 2015
danlind3 in Chains

Starbucks "skinny": when did this happen? I'm poisoned!!

Skinny also means no whipped cream. Just order what you want. Ask what the options are. Then just order what you want.

Feb 11, 2015
danlind3 in Chains

Restaurant Week - Dining Opportunity or Cue to Turn & Run?

RW in my area (South Bend) is fine. For example, at our better restos, you can get an app/dessert (or 2 apps), and a main course for $33. And wine and cocktails run about $6, instead of 9+. The apps/soups/salads run normally from $6-11 each, desserts 6-7, and they offer mains that normally run up to $30 (and for $5 more you can get filet mignon, etc). So that can be some v decent savings, esp the more one tends to drink. I tip well over 20% at resto week to compensate the servers.

Finally, the food is the exact same as servers a la carte and during non RW.

I can't say what the impact is on the restos as a whole, but I'll ask. At least for now, my report is: same good food, same portions, good savings. And more tipping.

Feb 11, 2015
danlind3 in General Topics