law_doc89's Profile

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

No, this is the real thing, not blender, and the 45 minutes refers to the fact that once it is made, you can leave it for 45 minutes, so timing becomes quite flexible. I didn't make that clear, should have read EVEN 45 minutes later. A joy for a busy meal.

Feb 26, 2015
law_doc89 in Cookware

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

Electric automatic double boiler. Throw in butter, egg yolks, lemon juice, nutmeg, forget and can use perfect hollandaise 45 minutes later.

Feb 24, 2015
law_doc89 in Cookware

Your fantasy place setting

But since this is a fantasy, let it rip with an over the top pattern, right? How about Ceralene
Imperiale?

Feb 21, 2015
law_doc89 in Cookware

Your fantasy place setting

Nice deal on the first; the second NO! those are decorative Boehm plates for the wall or display shelf.

Feb 21, 2015
law_doc89 in Cookware

French Waiters

The joys of being snowed in, getting to do more reading!

http://www.wsj.com/articles/in-defens...

I have only once ever run into a problem with a waiter, and that was a Sommelier who was properly dealt with by the maître d' who saw almost immediately that I was not pleased. Too many Americans fail to enjoy the precision, knowledge and intrusive service by people who really want diners to enjoy the food and seek to create a memorable experience.

I have not been back to Paris since 2011, but my very last lunch was at LeDoyan, and upon being served a beautifully laid out dish with a transparent, hardened, savory caramel, I commented to my girlfriend that this looked so good, I thought it a shame to eat it. As if coming out of a trap door, the maître d' appeared to ask if I were unhappy about something. I swear that he had mastered invisibility. Manners are important also, as it never hurts to tell a waiter that you are unfamiliar with something, but shouting "What's this stuff!" is a far cry from "I am unfamiliar with this..."

Love to hear others' experience.

Feb 21, 2015
law_doc89 in Food Media & News

Your fantasy place setting

I know, it is fun. China is less specialized as a general rule, I have a discontinued Limoges pattern with service for 12, some extras for insurance, and while I managed to get the fish platter, I missed the turkey platter for this pattern which I saw for sale only once, on eBay, and was outbid. That was 10 years ago, and have never seen again.

Among the place setting pieces, it is sad that the gelle (jelly server) is misunderstood by most Americans. This is a very useful instrument when a dish has a sauce.

Feb 21, 2015
law_doc89 in Cookware

Your fantasy place setting

Pu-lease, that would be a serving piece. not part of the place setting.

Feb 17, 2015
law_doc89 in Cookware

Your fantasy place setting

The problem is should they be pork, beef, or general use. Difficult choice, I also wrestle with the proper use of chop holders. Peasants never do, especially those who are genetically such.

Feb 17, 2015
law_doc89 in Cookware

Your fantasy place setting

Eating is supposed to be fun, unless we live in pure subsistence. My fingers, and a hollowed gourd are enough for subsistence. About a decade ago, I saw a set of Tiffany silver on eBay ( why?) that was over 800 pieces, a gift from a 1890’s Baltimore RR man to his bride, in the original chest, with each piece marked, including the serving pieces. Would that I could have copied that listing. Can you tolerate a guest using a pickle fork to spear an olive? What is the difference between a ramekin fork and an ice-cream spoon? When the uncouth use the wrong utensil, what appliance should I use to ward off the vapors? (hint, usually made out of silver, too)
We should use what gives us pleasure. I see too many comments here by poseurs who think an expensive Viking stove, and expensive pots make them good cooks (nope!) The essence of gustatory pleasure is what makes YOU happy. There are those happy with paper plates and delivery pizza, ave et vale. Here, I propose a fantasy:

No holds barred. Your service for 12, 18, 24, how many pieces in your place setting?

Mine:
Knives:

Place
Lunch
Fruit
Fish
Game
Butter
Gelle
Forks:
Fork
Lunch fork
Fruit
Oyster
Fish
Game
Salad
Pastry
Ice-Cream
Ramekin

Spoons:

Cream
Gumbo
Dessert
Tea
Iced Tea
Citrus
Coffee

Serving pieces:

Where can we go?

Feb 15, 2015
law_doc89 in Cookware

Who eats using sterling silver flatware at home each and every day?

The real challenge is how big of a set, and how many serving pieces? The thing utilitarians forget: life is fun, if you can get away with it.

Feb 15, 2015
law_doc89 in Not About Food

Who eats using sterling silver flatware at home each and every day?

Silver is very cheap, commodity price lowest in years, and you can buy used for below scrap. It will last forever if kept out of the disposal, so, unless truly poor, you are making a choice.

Feb 15, 2015
law_doc89 in Not About Food

Mastering the Art of Soviet Cooking

I am happy to see that so many hadn't heard of this book, and now are enjoying it. It is more of a historical reflection, and quite interesting.

Pink pork tenderloin safe to eat?

So funny to realize that the rise in life expectancy tracks with all the stuff the free range /traditional/organic crowd abhors. As for me, additives that kill all the bad stuff, please.

Feb 11, 2015
law_doc89 in General Topics

Little Worms in Cod?

The ants crawl in, the ants crawl out, they turn your guts into sauerkraut!

http://www.anyclip.com/movies/the-wiz...

Feb 05, 2015
law_doc89 in General Topics

chicken on a budget

Speaking of ground chicken: Take the meat and mash to a paste with egg and seasoning in a food processor. Spread the paste on small pieces of saranwrap. Place a stalk of asparagas on the edge and roll so the paste is surrounding the stalk, but don;t roll the saranwarp into it. Seal, then poach these till the chicken paste is cooked. Unwrap and slice into rounds. Great with hollandaise.

Feb 02, 2015
law_doc89 in Home Cooking

Signs that someone is a GOOD cook

AKA fusion

Feb 01, 2015
law_doc89 in General Topics

Who eats using sterling silver flatware at home each and every day?

I load very carefully, but also have a crystal cycle on my DW. Put nothing else in, and it comes out spotless,

Jan 30, 2015
law_doc89 in Not About Food

chicken on a budget

You can freeze. Cut drum off some, keep some whole. Trick to thighs is to make a deep cut on each side of bone so cooking will be even. You can saute them slowly, skin side down, cover, then turn over near end of cooking. This allows you to then add any ingredients you want, mushrooms, onions, carrots, chopped Brussels sprouts, etc. so you can have plenty of variety. If real celiac, no problem from chicken. Grill, roast, bake the drums.

With all, it is the seasoning that makes or breaks. Experiment with different marinades.

Who eats using sterling silver flatware at home each and every day?

Couldn't agree more, but I guess if your pattern is simple enough you don't have to worry. Some need definition and the DW kills it. DW kills some stainless too.

Ultimately, I guess we need to go back to having servants who can hand wash.

Jan 29, 2015
law_doc89 in Not About Food
1

Who eats using sterling silver flatware at home each and every day?

Crystal does fine. Patina on the silver is killed. ;~(

Jan 28, 2015
law_doc89 in Not About Food

IKEA comes to "cooking?"

This is really funny! Watch the video.

Jan 25, 2015
law_doc89 in Food Media & News

Mastering the Art of Soviet Cooking

Maybe this can be the COTM!

Jan 25, 2015
law_doc89 in Food Media & News

Mastering the Art of Soviet Cooking

Jan 24, 2015
law_doc89 in Food Media & News

Not tonight - I have a haddock

Dust with peanut flour and saute in peanut oil, season to taste.

Jan 24, 2015
law_doc89 in Home Cooking

IKEA comes to "cooking?"

Jan 23, 2015
law_doc89 in Food Media & News

Signs that someone is a GOOD cook

But they won't stay pristine if you use em!

Jan 23, 2015
law_doc89 in General Topics

Signs that someone is a GOOD cook

And, so what? I let my cooking talk for me. I was commenting on the false metric that talking equates with doing. Oh the sound and fury... Oh well.

http://www.youtube.com/watch?v=T0YAhM...

Jan 23, 2015
law_doc89 in General Topics
1

Signs that someone is a GOOD cook

Said elsewhere: a good cook is someone OTHERS spend time discussing.

Jan 22, 2015
law_doc89 in General Topics

Pink pork tenderloin safe to eat?

Wheew!

Jan 22, 2015
law_doc89 in General Topics

Signs that someone is a GOOD cook

6) Pots and pans that are not battle scarred.