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danlind3's Profile

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Whatever happened to Team Flakes?

Seeing the post made me remember the taste like it was yesterday! Thanks. Team was a great cereal. Complex taste, and sweet w/o tasting sweetened or kidlike. Bring it back!

1 day ago
danlind3 in General Topics

Best omelet pan?

Try first with one egg. You will fail if you don't flip with gusto. I've flipped two (connected) at once, but my last time, one went onto the stove. It cleaned up ok. Point is: keep trying! When it works, it feels great!

Jul 16, 2014
danlind3 in Cookware

What cooking vessel should be your best?

My 1.5 cents: I think a good copper saucier is a great splurge if you make things like bernaise and want enough control as to avoid a double boiler or such contraptions. Otherwise, I tend to prefer sauté pans to frying pans, and indeed why not pan fry in a sauté pan? More real estate per width, really. I would like to try a big copper sauté, but I love my Demeyere 4.2 qt, w/ a 2mm copper layer. But it is a beast to lift and I'm not old or infirm. But on low flame, contents are boiling or sizzling right to the edges and it's harder to scorch stuff (for reasons I don't quite understand).

As for saucepans, these seem just for heating stuff. Why go special there, unless you need speed? My saucier covers me there (and I have a bunch of lesser saucepans for whatevers - soups etc). Perhaps the saucier will evaporate stuff more, so then put a lid on it. I have a drawer full of lids - something will work!

In any case, enjoy the hunt! I know you care, spreadsheets and all, the finding of the Vikings! So, have fun!

Jul 02, 2014
danlind3 in Cookware

So just what is a "Gourmet Kitchen?"

It seems like the term gourmet seems hard to define, and hard for people not to make fun of. Furthermore, many restos in Paris (for example) turn out great food from spaces much smaller than many of our kitchens - many different items for a whole resto full of people!

So how about this, if you want to use the term gourmet kitchen, one also has to say: well - equipped, and efficiently well sized. A smartly high end kitchen. Sure some would use it for show, but most of us who like to cook, would likely say: I'd love to cook with that in there! (regardless of current means)

Jun 29, 2014
danlind3 in Cookware
1

Paris resto advice, this one hopefully w/ helpful info too. Would love your views!

That's a very good point, thank you. Should have just said, I'm not a fan of a good fraction of offal.

Jun 12, 2014
danlind3 in France

Paris resto advice, this one hopefully w/ helpful info too. Would love your views!

Hi all,

I’m wondering if anyone has any views on this set of Paris choices. I’m pretty set on what I’ve reserved, but pretty open on the rest – despite the apparent but false precision on the tiers. I’m more into classical choices, but I’m also going to be in the 11th and want to explore things I haven’t before – but still prefer classic to offal or too experimental. Also, I’m single, so I like a few places with no reservations bars (and have noted a few where I suspect that is true) and places where I can see the kitchen. I have 5 or so more restos to add, in addition to the two I’ve reserved. Obviously, tho, I’m happy to reserve too.

Are any of these single unfriendly? Are there any good/great places where one can just show up and hope for a great meal at the bar? (like Frontera at Chicago)

Is Lazare still possibly rude? I’ve read the main thread on this, and reports are mixed. But I’m pretty sure I’m not as handsome as some of those reporting ; )

BTW, for info: I’ve clicked on Septime’s online reservation system within seconds of when a new day opens and no luck.

Thank you for all your help over the years and for comments here as well.

Resto Choices.
Reserved:
CLAJ http://www.lamijean.fr/8.aspx Tues-Sat
Robuchon http://atelier-robuchon-saint-germain...

First choices:
Terroir Parisien http://www.yannick-alleno.com/carnet/... Alleno TLJ fourchette 1
Benoit http://www.benoit-paris.com/fr/menus/... TLJ
Lazare http://lazare-paris.fr/contact/ TLJ
Paul Bert/ 6 Paul Bert http://parisbymouth.com/bistrot-paul-... bar? Tues-Sat; M-F
Pierre Sang Boyer Tues-Sat http://www.pierresangboyer.com/ bar no resvs
Le Richer https://www.facebook.com/Restaurant.L... no resvs, TLJ bar?
Bistro Bellet http://parisbymouth.com/bistro-bellet/ T-Sat bar on the cuisine!

2nd tier:
Frenchie http://www.frenchie-restaurant.com/me... M-F
Goust http://www.enricobernardo.com/WEB/ind... Tues-Sat
Au Trou Gascon http://www.alaindutournier.com/wp/aut... M- F
Chez Denise http://parisbymouth.com/our-guide-to-... M-F

3rd:
Bones (bar) Tues- Sat http://www.bonesparis.com/
Septime/Cave/Clamato M-F; Tues-Sat; Weds-Sun in order: http://www.septime-charonne.fr/
Chateaubriand http://parisbymouth.com/le-chateaubri... T-Sat
Verjus http://verjusparis.com/ M-F Same for wine bar

Jun 07, 2014
danlind3 in France

Pesky Yankees, cut the volume, please!

How about excess perfume? How does that rate by culture? I can't stand anyone I can smell from more than a few inches away - and this often goes for guys too and their godawful 'aftershave' or whatever the heck crap they put on by the tablespoon! But back to convos, yes Amcans are usually louder than most - unless some Brits/Anglos are drunk - in which case....

Jun 04, 2014
danlind3 in France

Favorite place to picnic in Paris and get provisions

Hi Parigi,

I'm inbound June 18-26. What are the great bars around Pyrenees? I'm staying in the 11th and am devoted to learning more about the E side of Paris. I've read that Rue des Envierges and Parc de Belleville offer great views and that is near Pyrenees. Likely a daytime stroll, so not too much food or wine, but still, let me know some faves if you please could.

May 29, 2014
danlind3 in France

What is your handwash routine?

Just watched some Julia Child "Way to Cook" video. Crazily, the handles raw chicken, then grabs the pepper mill and all sorts of other things. Things we would never do. Are we over-reacting? Did she develop bio-defenses? I always wash hands after raw meat, and I can turn on the water with my elbow...

May 13, 2014
danlind3 in Cookware

Daniel. Yes or no?

I went recently (post below) and had a great time. One of the first questions was were we going to see a show. No. They are attentive to that, and food allergies. Easy to substitute on the tasting menu. We arrived at about 5:20 (5:30 was the best time we could get - rush trip). Left after 11, with better service than one could imagine. Had the Mayfair menu, and added the a la carte asparagus. There could be lemons, but the server was casual yet expert, super attentive and could explain any ingredient or preparation - as it should be.

May 13, 2014
danlind3 in Manhattan
1

Best? Most Useful? Countertop Utensil Container

For me, in a decently sized kitchen with island for prep space, it's a combo of drawers, cabinets, and mostly le Creuset crock things. Some highlights:
* Amazon broke several of the crocks in shipping, Chef's did not.
* separation of function or materials: from left to right metal turners (mostly); rubber turners and some whisks (too many whisks in one jar get tangled); mostly metal whisks; plastic spoons/servers/pasta spoons; wooden stirrers/spoons/'spatulas'; some misc implements - but crocks fare poorly for that, hence the right drawer filled w/ misc tools - unorganized though (??). The left drawer is the measuring drawer and hot pad drawer.
* wine keep cool devices with scissors and tongs to left of stove.
* there are two fire extinguishers within easy reach on either side of the stove (and another 4 w/in 20 feet - yes, I'm paranoid/prepared - have you had a house fire?)
* tasting spoons in a glass, and measuring spoons as well in front of the crocks.
* in the bin above the crocks, lots of pyrex measuring cups of 1-2-4 cup sizes and lots of mise en place bowls of various sizes. Redundancy beats mid cooking cleaning as possible.

May 12, 2014
danlind3 in Cookware

What is your handwash routine?

I use a dishwasher for almost everything that is safe and efficient to put in there. But let's say I have an 8qt stock pot for pasta. I soak it, then put in a thin layer of hot water and soap, then wash it all around with a scrub brush. I assume this loosens everything I want to clean. Then I rinse w/ hot water and drip dry. Point is, I don't feel one needs continuous water at this stage. One just needs to loosen and rinse. Now with hard crusted pans, I'll soak. Attack with brush/scraper. Soak more, attack, and at the end do the stock pot technique. But at no point is continuous water needed. HOWEVER, when I do dishes in the sink - fancy stuff let's say - then I do use continuous water. And scrub each one til ready for the drying rack.

May 11, 2014
danlind3 in Cookware

Daniel. Yes or no?

I just went to Daniel and it was great. The waiter was friendly and fun yet could give me a run down on each ingredient and preparation. I think there was some mutual respect. Had the second tasting menu, and paid a la carte for the white asparagus special. Was there for about 6 hours. (does that not say it all??). The char with the Copain (pinot noir) wine pairing was the highlight. But the whole thing was superlative. I've seen the reports of being rude, so it is likely true for some people. But I've now been 4 times over many years, and it is always excellent and this last time was the best by far!

May 09, 2014
danlind3 in Manhattan
1

What is as good as daniel...but not as stuffy?

Totally agree. And at Daniel, the staff can smile and joke, but also explain every ingredient and preparation. They are pros who are comfortable enough to relax a bit - if you are relaxed. I suspect they are more formal for those who want that as well. As it should be.

May 08, 2014
danlind3 in Manhattan

Daniel Wine Pairings: Yes or No?

I love pairings, and at Daniel they are a bit adventurous. Like the pinot noir w/fish - in my case with the Char w/ morels. Was the best dish of the night. The pours are too small for a sip w/ each bite, but they may top off in some cases. I doubt a single bottle could be so perfectly matched for all courses, even if perhaps more excellent in some cases.

May 08, 2014
danlind3 in Manhattan

duck press

Check out this video on duck presses: http://www.youtube.com/watch?v=bWyqHE... From La Tour D'Argent, capitol of pressed duck! Google for more!

Apr 19, 2014
danlind3 in Cookware

Crocs

How do those in the know compare open backs vs. closed backs in a clog? Do the open backs stay on in a quick danger avoidance maneuver? I don't suppose there are many threats to the back of the foot, but maybe if someone else spills?? (but that would be very rare for me). What else to consider in buying shoes for the kitchen?

Here are some examples of closed and open Danskos: http://www.culinaryclassics.com/dansk...

Apr 08, 2014
danlind3 in Cookware

Can I love this knife?

I don't know the make/s of your other knives, but Wusthof is solid. Sharpen it (or get it sharpened), and it should serve you well. You will come to like the 10" I predict. I'd say lucky you, plus the emo connection. Enjoy!

Mar 20, 2014
danlind3 in Cookware

overwhelmed All-Clad

I pretty much agree w/ Kaleo, but I am not familiar with a pressure cooker, but the big normal stock pot will be great for pasta, etc. Not sure what the pressure cooker would add (besides speed) or what things it couldn't do compared to a normal big stock pot.

I'd add or substitute a 12" fry pan. Size is great as one of the key things is to keep food spaced out. I don't use my small fry pans as much as I thought I would.

BUT, for eggs, I'd also add a thick but otherwise cheap non-stick small fry pan. Not worth getting AC for this, as non stick always wears out, even if treated well. But for the rest of your collection, stainless topped (MC2) or fully clad AC should last a lifetime.

Here's what Kaleo said:

1. A large (11-12" diameter) straightwall saute with cover.
2. Large (10") and smaller (8") frypans.
3. A larger (say 3Q) and a smaller (say 1.5Q) saucepans or sauciers with covers.
4. A medium size (say 5-6Q) oven with cover.
5. An 8-12Q stockpot OR pressure cooker.

Personally, I use these a lot:
- 3-4 quart sauté pan (also good for making wet things too)
- 12" fry pan
- small non-stick fry (egg) pan
- small sauce pan (1.5-2 qts) for heating soups, etc. If a saucier, then even better b/c easier to make bernaise, etc.
- larger sauce pan (3-4 qts) for soups, stews, etc
- 6-8 qt stock pot, mostly for pasta. Sometimes for making stock.

Search the forums to see how the different AC lines compare. From my read, MC2 offers good bang for the buck and indeed maybe about the best due to the conductivity and evenness of thick aluminum, but will get scuffed. If going for individual pieces, you may wish to diversify brands too. As mentioned, for the non-stick, a mid range thick but cheaper pan may be the right thing, say Calphalon or Cuisinart. But the saucier, it would be great if that were thick copper, b/c you want responsiveness for delicate sauces. Etc.

Mar 20, 2014
danlind3 in Cookware

tri-ply vs copper core - worth the extra$?

Hi Kaleo,

Might you know the thickness of the other layers in CC? That would be much appreciated!

Dan

Mar 17, 2014
danlind3 in Cookware

Another set of sci-tech focused links on choosing cookware, heat, metals, All Clad, etc.: Looks v. worthy to me.

And here's a neat link on how to use flour to test for hot spots vs eveness in heat distribution. In this case, testing cast iron vs. All Clad: http://www.cookingissues.com/2010/02/...

BTW, the above link mentions many brands by name. For example, this sub link on evenness of heat on the cooking surface, mentions Demeyere, Tramontina, Emeril, Lodge, Cuisinart, etc. http://www.centurylife.org/2013/10/23...

Very cool table.

Mar 11, 2014
danlind3 in Cookware

Is there a Worthy Professional Blender That's Not the Vita-Mix?

Quick update: The new Vitamixes are quite a bit shorter, by about 4 or so inches, and will fit under most cabinets. See esp the professional series 300 and 750. https://secure.vitamix.com/Profession...

Mar 11, 2014
danlind3 in Cookware

Another set of sci-tech focused links on choosing cookware, heat, metals, All Clad, etc.: Looks v. worthy to me.

Dear All,

Often I've seen on Chow the EG gullet link to understanding cookware:
http://forums.egullet.org/topic/25717...

However, I just came across this, and the associated links near the top: http://www.centurylife.org/how-to-cho...

This also appears to be a very thorough and knowledgeable set of pages on the different metals, rivets vs. welds, heat transfer, etc. There is a super long page on All Clad history and its different lines, too:

http://www.centurylife.org/2013/11/09...

I'm sure many points are debatable, but this sure looks good to me.

Have fun!

Mar 09, 2014
danlind3 in Cookware

Clad-what's the big whoop?

Here's some interesting insight on all this:

" Demeyere matches function to construction method. For instance, the frying pans and conical saucepans are clad because they are designed to reduce moisture and use the entire surface of the pan to cook the food. The saute pans, casseroles and straight sided saucepans are made with a copper disk bottom, because these are intended to have extremely even heat and preserve moisture." http://www.vodkitchen.com/demeyere-co...

If true, this means that the thin straight sides do indeed act to cool, and that a thicker side does indeed carry heat up and will help heat the interior.

But.... this also means that one wants to kep in moisture when sautéing. Sure I use a sauté pan for many things, but if the function is sauté, then I want to brown and sear things. Which means less moisture. So if this is true, Demeyere or others should offer cladded AND uncladded sauté pans, because that would be true to the mission of design following function. And as sauté pans can be used to braise or sear, that would dictate two designs... Thoughts anyone?

Mar 05, 2014
danlind3 in Cookware

Clad-what's the big whoop?

Here, Demeyere says that the silver layer helps "connect" the copper with the surround layers, from 3:01. So is this a point about temperature ala the thermal grease point. OR is it a point about metallurgy?
http://www.youtube.com/watch?v=GcfbwX...

Note too that he addresses bringing up thicker layers up the sidewalls starting at 2:14, saying that that would make the cookware into radiators. Which is the issue of debate in various places here.

Mar 04, 2014
danlind3 in Cookware

Clad-what's the big whoop?

Kaleo,

My gut tells me you are right on the points about the second and third paras.. Which interestingly makes the Demeyere philosophy on sauté pans (and others where they don't bring the cladding up) wrong. They take great pride is fashioning cookware to purpose, but if I'm sautéing, why not have the side walls as hot as possible? I see your logic, but not their's - unless their real issue is cost. They could keep copper on the bottom, then run thick aluminum up the sides, for best of all worlds. Why would I want my food hitting cooler surfaces on the sides as I move it around?

One counterargument might be that even a thick side will only bring heat up only so high. But even then, one would want to insulate the higher parts of the side walls to keep the heat in. Where is any discussion of how high the burner heat may go w/any given material, or of intentionally insulating?

As to the fourth para points, you made me think of grilling/bbq. It is often very helpful to have a hot side and a warmer side. You can do a searing, then go low and slow for the cooking, which might be a fun way to think of a super large skillet on a small hob. Or, a cook might not be using uniformly sized pieces, so an even cooking surface would result in uneven results....

Mar 04, 2014
danlind3 in Cookware

Seconds "Sale" at Falk USA

Hi Mikie,

Thanks for the heads up. My new bernaise pan is on the way.

Cheers, D

Mar 04, 2014
danlind3 in Cookware

Tool identification

Obviously, it shapes meat for half-sliders.

Or for stuffing tacos.

I don't have a clue, but I'm looking forward to a full report. What if it's not for the kitchen? We could be scrod!

Feb 25, 2014
danlind3 in Cookware

pan for infrequent use

Wipe and heat for sure, then I'd add: wipe a bit of veg oil all over the hot pan, while still on the heat. Let it stay hot for a few mins. Wipe off excess oil - but some will remain as seasoning. Let cool. Store. Less chance of rust, plus a bit more seasoned. At least that is what I do ; ) To all: Let me know if this is off base...

Feb 20, 2014
danlind3 in Cookware

Help Seasoning De Buyer Mineral Fry Pans

I wouldn't just wipe them down, b/c that could still leave water (from the food) in the pan. At a minimum, wipe them then heat to high on the stove to burn off all liquid.

What I do for these pans, is wash without soap. Then dry on stove with high heat. Then wipe with beg oil all over, while still on high heat. Then keep on high heat for a few more mins. then turn off heat and wipe away any excess oil. Cool, then put away.

I noticed that a fish smell carried over from a recent use. So I tried this on a post second fish attempt: I filled the pan as best I could with water, then boiled it for quite some time. Then rinsed and heated and oiled, per above.

I'd love suggestions on if I'm right and / or how to improve!

Feb 19, 2014
danlind3 in Cookware