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danlind3's Profile

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Supporting Local/Independent Kitchen Stores

Keep the pan. You tried it out, so lucky you. Plus you supported the locals. Good for you! If you wanted to save the money, stay online and don't examine the goods. You paid $30 to be confident in your choice. Could be money well spent. Does your community support ShoLo (Shop Local)? I'm no purist, but given that you felt up the goods, stick to your choice and be happy.

Aug 23, 2015
danlind3 in Cookware

Best way to clean your knives

I use either just hot water or water plus a small squirt of detergent - if needed for sticking, fatty, or oily foods - on my good knives. I dry them on a dedicated microfiber drying towel. Plastic steak knives always and victorinox sometimes go in the dishwasher. But the latter in their own slot, so no banging around. And I can sharpen them up, as needed. No wood handles in the DW ever, or nice Japanese or Wusthof, etc, knives.

Aug 23, 2015
danlind3 in Cookware

Garbage Disposal Units - How common are they in the US?

I'd say very common. Don't know much about septics, but I have a friend in a fairly modern house with a septic and she doesn't have one. But barring plumbing issues, they are fairly cheap here even for good ones + installation, and oh so handy. Maybe they are so common in the US b/c most people have bitten the apple. That said, I prefer to dispose of bulk food into the trash and if I do send something oily into the sink (that I can't get into my fat jar), I run hot water for a good while. Nothing like getting the old plumbing jammed with the grandparents inbound on Thanksgiving. The special plumber's bill, and we were lucky to get him, was $300+. So don't throw any old thing into the sink, even with a disposal.

Aug 23, 2015
danlind3 in Cookware

(Paris) Gare St Lazare - anywhere to eat there?

Can one walk into the pretty big bar at Lazare w/o reservations?

Aug 23, 2015
danlind3 in France

Didn't need it but I bought it

"Spaving" a combo suggesting that spending = saving. I just made a box for less used gadgets and put it on the other side of my kitchen. Aim was to help me use the primary gadget drawer which was always getting stuck due to being overfull. But yesterday grabbed the never used cherry putter from the drawer to pit some olives. And it worked very well.

Aug 19, 2015
danlind3 in Cookware

Didn't need it but I bought it

"Spaving" a combo suggesting that spending = saving. I just made a box for less used gadgets and put it on the other side of my kitchen. Aim was to help me use the primary gadget drawer which was always getting stuck due to being overfull. But yesterday I grabbed the never used cherry pitter from the box to pit some olives. And it worked very well. So this is a message of hope for that which lies unused. Or not, up to you.

Aug 19, 2015
danlind3 in Cookware

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
1

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