danlind3's Profile

Title Last Reply

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

shun knives

whoops, I meant 270mm, not 20. arrgggghhhhh. splat. I like the buying then selling idea if you don't like what those stores are offering. Perhaps check ebay for which of the stores' hi value products consistently sell on Ebay for near retail prices (esp if you can get them on sale w/ free shipping).

Jan 28, 2015
danlind3 in Cookware

What cooking gadgets changed your life?... Well at least your cooking?

Agree with bkling, my thermapen. The instant read allows one to do things not thought possible. Making paninis tonight: I could tell the internal temp every 1/4 inch as I pushed it in. Perfect for meats of varying thickness. Is the soup warm yet? Etc. etc. Utterly reliable. And yes, I can tell temps in different rooms. Who knows what else one could do?

Jan 27, 2015
danlind3 in Cookware

shun knives

Find a knife you like and maybe go for a longer blade to make up for any judgments. Sounds haha, but.... Seriously, I'm an amateur and love 10"/20mm + blades. This is beyond my expertise a bit, but factors are often blade profile - discussed well here. As well as thickness. Sharpenability ie ability to take an edge, hold an edge. Which relates to type of steel. There are many links and sites about all this, which you already know.

Jan 27, 2015
danlind3 in Cookware

Viking 7-ply saucepans: Are the lids heavy enough?

I just weighed 3 11.5 inch lids. The Demeyere Atlantis is 1 lb. 7.5 oz. The Viking V7 was 1 7; and the All Clad is 1 6 (probably for the stainless line; not sure if the lids differ or not). In addition, a 12.5" Cuisinart Multiclad lid was 1 3.

So, with the exception of the Cuisinart, they seem fairly similar re weight. Probably fit and finish will make a bigger diff than weight if they only vary by 1.5 oz. Not sure I have time/ability to measure that.

Jan 27, 2015
danlind3 in Cookware
1

Demeyere Atlantis

The 4.2 atlantis sauté is my go to pan. I have all the proline skillets from 12.6 on down, and like the sauté better. I find, even cooking for 1 or 2, that a large pan is oft the best. So, if going proline, I'd consider the 12.6 first. But I'd start with the 4.2 pan. The 9.5 is the 'buy me' bang for the buck choice proline, it seems. I also regularly use the 8.9 casserole, which b/c wider, is actually better for longer pastas. IMHO.

You can use the 4.2 on very low heat and it heats evenly to the sides. Truly a great pan. VERY heavy though, and for me, I can't really sauté in it (ie toss the ingredients around). But spoons can do that....

I have yet to figure out why I bought the 2.3 qt atlantis saucepan. I have copper for making bernaise, etc., and lesser pans for making soups.

Jan 21, 2015
danlind3 in Cookware

How do I remove melted plastic from my stainless steel pan?

I just used the baking powder idea (Argo), and tilted a pan lid into boiling, powdered water. The plastic softened, and I could easily scrape it off. Before that, I had tried several iterations of BKF, dishwasher on max scrub, etc. Wow. Thank you fellow Hounds for this thread! The small plastic'd area now looks shinier than the rest, but small price to pay for not having splotches of seemingly immovable hard red plastic on the lid. D

PS, now that I notice, the thread mentions baking soda, not powder, but powder worked!

Jan 21, 2015
danlind3 in Cookware

Post your best holiday cookware deal finds here!

What impresses you about the Silvinox? Curious as I have some, but it is the evenness of the cooling (atlantis and proline) that makes me happy. So maybe I'm not using the stuff properly in order to appreciate the Silvinox.

Dec 21, 2014
danlind3 in Cookware

Do I really need a dutch oven?

OMG,I am so sorry for him. So much of life missed.

Dec 14, 2014
danlind3 in Cookware

Best Salt and Pepper Grinders

I love my unicorn magnum, which has also gotten good reviews. http://www.amazon.com/Unicorn-Magnum-...

Might try the Cole and Mason, though. It looks cool.

Dec 14, 2014
danlind3 in Cookware
1

copper pots & pans help

Can you weigh a sample pan or two, and take some close ups, esp of the edges?

Dec 13, 2014
danlind3 in Cookware

demeyere on sale

Dear Professor Bear,

I don't know about the 4 qt sauté w/ two loop handles, but my fave go to pan in my line up is the 4.2 qt Atlantis sauté, with the helper handle. Works very well, but is too heavy to really sauté (toss) food.

Dec 13, 2014
danlind3 in Cookware

What's your Everyday Essentials Pan

My #1 go to is the 4.2 qt Demeyere Atlantis 'saute' pan. It heats evenly across its 11 inch width, even at the lowest heat b/c the copper layer. I put sauté in quotes b/c it is too heavy to really toss ingredients around. But it is a great pan, with lots of room to play with. No (few) scorches.

Dec 13, 2014
danlind3 in Cookware

Your favorite inexpensive cookware items

I often use my mushroom brush, my zyliss rotary grater, wooden spatulas, mise en place bowls, and tasting spoons.

Dec 02, 2014
danlind3 in Cookware

Bottom Disc Pans - Who Know Specs

Both interesting and handy. Thanks for the hard work!

Nov 29, 2014
danlind3 in Cookware

Copper pan - silver versus stainless lining

Dear Kaleo,

Thanks for the great answer (!!!). You second to last para seems like wise advice. Not too easy to find/lift such a pan, but I'd love to try one. Love my regular copper for egg sauces tho.

Love those theoretical guidelines. One would think the Demeyeres of the world would listen up.

Also, I tend to agree with you that sauté pans should have thick sides. I have seen threads on this re Demeyere's philosophy, but haven't really seen science pulled out on one side or another.

Thanks again, Dan

Nov 27, 2014
danlind3 in Cookware

Copper pan - silver versus stainless lining

Hi Kaleo,

The bennies of copper are responsiveness and evenness. Question: I can see thicker copper as more even (you oft admiringly talk of >/= 3mm). But at what thickness does copper retain too much heat to be called really responsive? Or does one need a thinner pan for egg sauces, but a thicker one for larger sauté's or similar?

Thanks, Dan

Nov 25, 2014
danlind3 in Cookware

Single dining Chicago

May I suggest to you (and all tourists) to get Google Earth ( https://www.google.com/earth/ -- free )and use it to chart restos, hotels, sights/museums, etc. Put placemarks on the most important places, then you can quickly tell distances, most scenic routes, etc. You can go down to street view to see exactly what things look like. I find it most handy! The Bayless restos are a fairly easy walk from the Hyatt and Sheraton; not familiar with the others you listed. (that's a LOT of conf hotels!)

Nov 22, 2014
danlind3 in Chicago Area