Louisa Chu's Profile
Jean-Paul Hevin cheese filled chocolate
Call ahead - they don't always have them in stock.
Cookware Brands. Good Choice, or Not?
The problem is not that your cookware was 30+ years old, but more likely that they were 30+ years old and not great quality and/or maintained. I've seen some pieces that are even older and they're like playing on fine musical instruments. If you're really an aspiring chef then learn to cook like one - chefs don't use a gazillion pots and pans. In a pro kitchen there's only so much to go around and space to use them. Learn to cook efficiently - and that means cleaning as you go too. I love BBB - and their coupons. If you want to get gear there that you can grow into, then get All Clad stainless cookware and Global knives there - their smallest sets are fine. To start, get a stockpot, saute pan, and sauce pan - and paring knife, chef's knife, and serrated bread knife. As for a Dutch oven, get a Lodge, which is far cheaper than 150 bucks (!) and better. Other good, inexpensive knives that pros use are Forschner Victorinox. They're solid, cheap, and durable - not as much as a pleasure as Globals to use, but get the job done.
Pacojet - question for chefs out there
aac610 - have you tried the Pacojet recipes? http://www.pacojet.com/html/en/pacojet.htm They're pretty basic, bomb-proof, and adaptable. All the ones I've tried have worked no problem.
La Chassagnette post-Rubinel
I've been to La Chassagnette twice recently for lunch. It is definitely worth the trip - not only from Saint-Rémy, but just about anywhere in the world. Armand Arnal, ex Ducasse, is now the chef and he brings his own unique vision gently to the local, seasonal, organic cuisine. From the bread he bakes using vegetable puree (instead of water) and Camarguais toro saucisson amuse bouche to the Camargue rice pudding, you taste the extraordinary dreamlike region at an exceptional gastronomic level. My only regret is that I didn't have a chance to have dinner there - it is more experimental and refined. Go - I'll be wishing you good weather.
Here's the link to my La Chassagnette Flickr set: http://www.flickr.com/photos/louisachu/sets/72157601104281111/
Below is a photo of their housemade preserves - available to take home. I have a jar of the Pêche de Vigne - each sweet spoonful reminds me of dining in the garden at La Chassagnette this summer.
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Restaurant La Chassagnette
Rue de l'Ecole du Sambuc, 13200 Arles, France
Tellines: An adventure in the Arles/Montpellier region
Add garlic to taste and/or poach cloves in olive oil - cover cloves with oil, bring to a bare simmer, remove from heat, let sit for 15 minutes, then use - also use the oil of course.
Magimix Food Processor from France
I've used all three - I'd go with a Robot Coupe. It is THE standard for restaurant food processors - heavy duty and reliable. I've seen them knocked them knocked to concrete floors, used to grind huge amounts of sinewy meat, and still never fail.
Where to eat in Grasse?
I was just at La Bastide Saint Antoine in the hills below Grasse. Gorgeous setting, beautiful classic food. Chef Jacques Chibois features an aromas menu, in honour of the town's historic perfumeries. The photo is of scallops garnished with fragrant herbs and flowers from his own gardens.
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La Bastide Saint-Antoine
48 Avenue Henri Dunant, Grasse, Provence-Alpes-Côte d'Azur 06130, FR
Tellines: An adventure in the Arles/Montpellier region
I love tellines en persillade - have never seen them in the US. Photo below of ones I had at the restaurant Le 16 in Arles.
Grant Achatz--Cancer
Alinea is open and will stay open. He's got an incredible team there.
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Alinea
1723 N Halsted St, Chicago, IL 60614
Ducasse bistro Ave de Terrnes??
Check out this first Rech review by Alexander Lobrano - who has impeccable taste BTW - he says it's not good - and to go back to Le Dome instead.
http://www.epicurious.com/gourmet/blogs/foodeditors/2007/06/first_and_last_.html
http://www.rech.fr/
Wine Classes in Chicago?
The Chopping Block offers wine classes and is currently running a Sommelier Series. It's not a bar/restaurant but top somms from some of the best restaurants from around the city are teaching - plus they're young and, yes, laid-back. http://www.thechoppingblock.net/
Help! A Peppermill that will last more than a month
I'm really curious about these short-lived brands too. For proven durability and performance my votes go for the Unicorn Keytop and Peugeot Hostellerie mills. http://www.chow.com/stories/10482
A mill should involve nothing more than filling and turning (yes, in one direction - I didn't know so many people ever even thought you should do otherwise - another good reason not to trust everything you see chefs do on TV ;).
There's really no need to clean the interior. How are you cleaning it?
Electric Pepper Mills
For electric mills, I second the Trudeau Graviti http://www.chow.com/stories/10482 for the reasons already mentioned. I gave one to my parents who love it because it's easy on their hands - I love it at home because I can grind with just one hand - and it's just fun.
Egg Clacker
I agree, don't bother with the shears, unless you enjoy obsessively compulsively picking bits of eggshell out of your egg. If you want a clean-edged egg, there's really nothing that works as well as the "plunger-style" egg toppers. (http://www.chow.com/stories/10520) A tip, use a very sharp bird's beak knife to help the separation along.
Blow Torch Propane or butane
Chanzee - are you using a Bernzomatic torch? You do not need to worry - there is not a health risk using propane as a fuel. (BTW I really prefer the Powercell Trigger Start Torch Kit http://www.chow.com/stories/10446)
Miele Coffee System Experiences??
I've tested the Miele built-in coffee systems (and mentioned one model for "How the Other Half Cooks" http://www.chow.com/stories/10540). They're gorgeous, a status symbol, and can make decent coffee/espresso. But I still strongly suggest visiting a Miele showroom for your own hands-on experience to judge for yourself. http://www.miele.com/usa/design-centers/design-centers-intro.asp?nav=22&oT=22
While you're at it, bring a load of laundry. They encourage it to test their washing machines too.
Microplane Rotary cheese grater, anybody have one?
I actually stick the whole shebang - with leftover cheese still in it - in a gallon size ziploc bag.
My wood cutting board smells. HELP!
With proper care you only need one board. Just washing with soap and water is not enough - as has been recommended, you do need to oil with mineral oil too. This will keep smelly stuff from soaking in and getting stinky next time.
Microplane Rotary cheese grater, anybody have one?
Got it - love it http://www.chow.com/stories/10177 - just used it tonight. Perfect for just what you said - so everyone doesn't grease their paws on the cheese.
Good meat slicer for home use (does Krups still make one)?
I really like the Chef's Choice 632 too http://www.chow.com/stories/10197, but the 610 is solid too - and it's about $100.
Stalking the elusive 20 euro Paris dinner
La Cave de l'Os a Moelle
181, rue de Lourmel
75015 Paris
01 45 57 28 28
M° Lourmel
Most Expensive Desserts in France?
The best restaurant desserts aren't as expensive as you'd think - or maybe it's just me. I worked at Alain Ducasse at the Plaza Athenee and prepared the most expensive item on the menu - 120 euros for a caviar, scallop, and caviar dish - while the desserts were only 25 euros each. I saw the amazing work and artistry that went into them and am still shocked at their relatively low price. And yes, they were all delicious.
Absinthe?
In Paris buy your absinthe at
Vert d'Absinthe
http://www.vertdabsinthe.com/
or
Les Caves du Roy
31, rue Simart
75018 Paris
01 42 23 99 11
Absinthe is not available at the supermarket - but that sure would be convenient - and prices vary.
Paris Wine Bars
jbw - try Les Papilles in the 5th - a gourmet grocery store/wine shop/bistro. Get the daily-changing set menu for 28.50 - lunch or dinner.
Across the river in the 12th, go to Le Baron Bouge. Get great wines by the glass - or take a bottle to go filled from the barrels - bottle deposit is 30 centimes. They serve cheese, charcuterie, and rillettes. Go on Sundays for lunch when the nearby Marché d'Aligre closes and the weekly impromptu party spills out onto the street.
Les Papilles
30, rue Gay-Lussac
75005 Paris
01 43 25 20 79
Métro Luxembourg
Le Baron Bouge
1, r. Théophile Roussel
75012 Paris
01 43 43 14 32
Métro Ledru Rollin
Nylon Rolling Pin?
Hey flourgirl - I really hope you like the pin as much as Dorie and I do! I think the original sticker shock price had a lot to do with supply and demand - plus they're imported from France. Now that the word's been out, the price has dropped to a more competitive level. And I'm guessing that they know once they've sold you one of these, you're not going to be in the market again for a while (unless you're an obsessive pin collector ;). I only use handle-less rolling pins too - I find that I can feel the subtle changes in the thickness of my dough far better. And a few of the things I really love about this pin are that its smooth surface is stick-resistant - so you're not constantly having to stop and flour it - which I'm sure you know then just adds flour to the dough; its weight works with you, especially on elastic doughs - it's amazing beating out butter or brioche dough; plus it's scrub and dishwasher safe. While I'll always have a soft spot in my heart for the wood pins I trained with in France, if I can get a pin with the same performance without the maintenance then I'm sold.
digital scale without auto-off?
I hate to encourage bad kitchen habits - of which this is an especially pet-peevish one - there's always one clown hogging the scale in a professional kitchen. Mise en place - put everything in its place FIRST and you won't have this problem. But if you insist, My Weigh does make kitchen scales with programmable off functions.
Paris on May 1 - will everything be closed?
Actually May 1 is a holiday and most businesses will be closed - including boulangeries, etc. - so do check your restaurants. But on the bright side you'll find small bouquets of lilies of the valley (les muguets des bois) everywhere - it's traditional to exchange them for good luck and to celebrate the first sign of spring.
Paris Restaurants for teens
12 and 15 - that's a tough crowd - pre-teen and teen. Luckily Paris has the one thing that unites all girls - shopping. Shop, eat, then shop some more.
Delicabar at Le Bon Marché: colourful, modern "snack-chic" cafe - get the club sandwich, colour-coordinated seasonal salads, any of the jewel-like pastries (displayed in a jewelry store like counter-case), and the thick, rich bittersweet hot chocolate. Grab a box of their playfully packaged and perfect chocolates to go (the cool little shopping bags are a bonus).
http://www.delicabar.fr/
http://www.lebonmarche.fr/
Lafayette Gourmet at Galeries Lafayette (Haussmann): one of the world's best food courts and luxury grocers - get classics like torte (quiche) at Maison Kayser and Opera cake from Dalloyau (little Parisian pastry history lesson - they say the cake was created in honour of the Opera Garnier - the pastry layers resembling the architectural layers of the opera house).
http://www.galerieslafayette.com/
http://www.maison-kayser.com/
http://www.dalloyau.fr/
Ladurée Champs Elysées: you have to walk the Champs Elysées at least once in your life - have lunch or dinner at the Ladurée location there - get the seasonal macaroons (tell the girls they saw the same pastries in the movie Marie Antoinette).
http://www.laduree.fr/
Epicurean Cutting Boards - Slippery as hell?
Damp - not wet - use barely dampened paper or fabric towels under your boards that slide - that will hold it. Wet towels will ruin your wood over time. Non-slip shelf liner also works. (I prefer damp paper towels so when I flip my board - use the one side for veg, the other for meat - it's easier clean-up.)
Food shopping in Paris -- what is worthy to schlep home?
Macaroons and other baked goods are perfectly legal. Raw milk cheeses aged less than 60 days are not, but they have been allowed through (again, no guarantees).
U.S. Customs Prohibited and Restricted Items:
http://www.cbp.gov/xp/cgov/travel/vacation/kbyg/prohibited_restricted.xml
