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Do you eat American style or European style?

The French way is sex before _and_ after dinner (longer dinners include a trou normand, of course).

This "style" thread is interesting. I am French, and apparently was raised eating American style. And here, where I live in Seattle, people make fun of me for switching hands, or needing a knife for any meal. So... they seem to be eating European style. Where is the world going?!

Nov 08, 2010
Dr. Crash in Not About Food

Forestiere - Looking for any information/history on the garnish forestiere

My 2007 Grand Larousse Gastronomique doesn't give the history of it, though it definitely seems that the name is due to the mushrooms in the sauce, which were foraged from woods/forests.

Larousse says: "Forestière (À la) : Said of small or large pieces of meat, fowl, even eggs or vegetables, whose preparation includes wild mushrooms (often girolles or morels, sometimes porcinis), sauteed or sweated in butter. The forestière garnish, which accompanies meats, adds to the mushrooms some noisette or sauteed potatoes and blanched and sauteed lardons ; it is served with a demi-glace, a creamy veal stock [fond de veau lié ?] or the deglazed juices from the meat."

Hope that helps!

Note: I used "sweated" for "étuvé." I am not sure that is the right term (since the French for sweated is sués) but it seems right. If not, help me improve my culinary English!

Nov 08, 2010
Dr. Crash in France

13" peking pan: is it a good size?

I found a peking pan whose construction I liked at my local Asian store. It is Japanese made and the handle is part of the wok itself (not welded or riveted, except when it folds back onto itself to become a round handle), which is what I liked. It also has a round bottom which is what I was looking for.

The one pan that my store had is 33 cm in diameter, i.e. 13 inches. I would cook for 1 to 4 most of the time, and it seems that the size would be okay, but I could return the 33 cm and get a 36 cm online for the same price shipped. Is it worth it? Or will my 13" be fine? If I then love woking so much that I want to do it for company, it seems that I'd then want a 16" and not a 14", and then the two sizes would complement each other?

I have barely used a wok before (the Ikea one) and look forward to using a better one, but am not sure about the size. It also seems that size is a reflection of culture: a Thai site said "get a 16" it's good for one as well as eight;" Half the European sites (where kitchens are smaller) say "30 to 32 cm is a good size" while some others say "get a 35 cm" (~ 13 3/4), and in America, home of the ubiquitous big stove (I hone myself :p) people say "14" is a minimum!"

I'm confused :)

Nov 07, 2010
Dr. Crash in Cookware