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Helping in narrowing down the Paris list

Parigi (and Ptipois),

Apologies if I seem to be asking the obvious, but any reason you would not go to Regalade St Honore and Les Papilles? I just posted a request for updates on these two restaurants now and this post caught my attention. Many thanks.

Jan 18, 2014
chowess in France

RECENT experiences at these restaurants in the 6th?

I am looking for a restaurant in the 6th arrondissement which is good on a consistent basis. I have narrowed down my choices to the 5 below. The reviews I have seen on the internet (including Chow) seem to indicate that some can vary in quality of food and service from night to night. Perhaps this is normal - after all, chefs and serving staff at restaurants are human and can have the odd "off night" from time to time. My problem is this: I am travelling from London to Paris for one night to meet two old friends who are travelling from the other side of the world so we can have a long overdue reunion. I am feeling enormous pressure to get the choice of restaurant right ! Any comments on recent experiences would be greatly appreciated. We will be in Paris next month, by the way.

- La Cuisine de Philippe
- Les Papilles
- La Regalade Saint-Honore
- Fish (La Boissonnerie)
- Semilla

Jan 18, 2014
chowess in France

Roast Leg of Lamb in the Style of Bordeaux

Thanks for promptly getting back on this, Amy.

Jan 26, 2011
chowess in Recipes

Roast Leg of Lamb in the Style of Bordeaux

Could someone from Chow help me please ? In instruction 3) above I get reduce sauce to "⅓cup". While trying to print the recipe to OneNote I also seem to get some corrupted data. Many thanks.

Jan 25, 2011
chowess in Recipes

50 Things to Do with Sriracha

Hey helmut fig newton. I just saw your posting. Sorry, I hadn't checked this thread all this time. thanks for this. I happened to find it in my local Japanese food shop last year.

Jan 22, 2011
chowess in Features

After good corned beef to assemble a reuben sandwich [London]

Thanks, Monkeysta. Funnyly enough, I went to Temple Fortune a couple of weeks ago to try to get salt beef from the Salt Beef Bar . They were closed ! I think it was because of Yom Kippur - silly me......Anyway, while I was walking around with a long face I noticed "Delisserie" and walked in there when I saw they had salt beef and Reuben sandwiches on the menu. I did have the Reuben sandwich and was not bad ! Not quite what I remember from the US but close enough. My English hubbie had the salt beef platter and seemed happy with it. I'm still working on assembling the perfect Reuben sandwich - planning to go back to the Salt Beef Bar again soon - hopefully I will avoid the Jewish holidays, but I would recommend Delisserie to anyone who wants an easy and instant way to satisfy a craving for it ! If you happen to be in North London, that is.......

Oct 01, 2010
chowess in U.K./Ireland

Cream Cheese Icing came out runny ! Is the cream cheese in UK different?

Thanks to everyone for replying and comfirming my suspicion - stuff in tubs is a softer version - so I think I will avoid it from now on. As someone suggested, I did think of adding more icing sugar but I thought it was already too sweet (2 cups for 8 oz of cream cheese). I will have a look out for other brands of cream cheese to see if I can find something in blocks or "firmer", and experiment with that. I think my main mistake was seeing the label "Philadelphia" and assuming it would be the same as block stuff I've used in the past.

Sep 14, 2010
chowess in U.K./Ireland

Cream Cheese Icing came out runny ! Is the cream cheese in UK different?

I made a really good carrot cake today (followed "Moist Carrot Cake Recipe" in Chow) but was disappointed with the cream cheese icing as it came out too soft and runny. Perhaps I should blame the cook but I noticed that the cream cheese ("Philadelphia" purchased in local supermarket, but in plastic oval tubs and NOT in rectangular blocks wrapped in foil) seemed softer than I remember it. Is it my imagination or do they sell a "softer" version here, in which case how should I adapt the icing recipe?

Sep 12, 2010
chowess in U.K./Ireland

The Basics: How to Make Basil Pesto

Personally, I find Marcella Hazan's recipe for Pesto the best I have tried. She recommends mixing everything including the olive oil in a mixer for the exception of the cheese (combination of parmesan with pecorinno) which is mixed in by hand at the very end - I find this works really well and is easy enough . The only thing which might put people off is the amount of olive oil - for 2 cups worth of basil leaves she indicates 1/2 cup of oil ! The recipe given here is probably much healthier in terms of number of calories, I suppose.

Jul 13, 2010
chowess in Features

Hotel and Restaurant Recommendations in St. Julien

Huge apologies if this has already been covered in other threads but I would be grateful for any help: We are planning to visit Chateaux Beychevelles and Lagrange next month and I need any tips on where to stay overnight and have lunch between the two chateaux visits. I would be extremely indebted for suggestions ranging from the "not-so-expensive" to the "Ok, why-don't-we-have-a-treat-since-we-have-come-all-the-way-here" as I will be travelling with my 3 children (youngest is 7-years-old) and my parents and I'm not sure I could afford a lunch and hotel bill worth thousands of euros !

Jul 13, 2010
chowess in France

After good corned beef to assemble a reuben sandwich [London]

Thanks Zuriga. There's a Pain Quotidien near where I live so will check it out soon. I imagine they would sell it by the loaf. Figure that though. It could just show that one never knows- one looks for American-type rye bread in London and one finds it in a French type bakery ! Haven't had time to go get the salt beef or bread yet so project (and craving) still outstanding. Will post something once I get there !

May 11, 2010
chowess in U.K./Ireland

Aquitaine/Basque food tour

Purpleceline and PhilD, many thanks. I am definitely bookmarking this page. It's nice to have tips on places to stay.

May 04, 2010
chowess in France

After good corned beef to assemble a reuben sandwich [London]

Thanks, Gordito - I see what Zuriga means by the thickness of the meat from photos but looks pretty good so this must do. I now have a bottle of Sauerkraut (found it at Budgens Belsize Park and it's from Bulgaria !) Planning to stop at Golders Green for bread and Temple Fortune for salt beef when I next have a chance. All I will have left to do is look up a recipe for thousand island sauce and hopefully I'll get there - craving satisfied - with any luck it will be close enough to the real thing ! Thanks for your suggestions, everyone.

May 03, 2010
chowess in U.K./Ireland

After good corned beef to assemble a reuben sandwich [London]

Thanks Zuriga. I was after American-style corned beef but it sounds like salt beef might do the trick (I'm not sure what the difference is, to be honest). Thanks for the tip on the bread - I have never seen rye bread at a bakery here but must admit I hadn't checked the ones in GG. Ibrahim, I'll check out your salt beef in Edgware. Who knows, perhaps a good salt beef sandwich will satisfy my craving. I do love that combination of sweet, sour and saltiness from the thousand-island, sauerkraut and beef though...........sigh

Apr 30, 2010
chowess in U.K./Ireland

After good corned beef to assemble a reuben sandwich [London]

I have been having a serious craving for a decent reuben sandwich. I am quite prepared to make it myself (unless anyone knows of a good restaurant in London where I can get one). Any tips on where I can buy good corned beef, sauerkraut and rye bread would be much appreciated.

Apr 29, 2010
chowess in U.K./Ireland

Aquitaine/Basque food tour

purpleceline, I am planning to drive from Bordeaux area to San Sebastian this summer. I would love to have your recommendations for good places to try. Many thanks

Apr 22, 2010
chowess in France

50 Things to Do with Sriracha

I would be very grateful if anyone could let me know where I can get sriracha in London (I live in north London). Thanks.

Mar 16, 2010
chowess in Features

Indian or other fab food near a Northern Line stop (London)

If getting off at Hampstead Station works for you you must go to Woodlands Restaurant. It serves only vegetarian Indian food but trust me, you will not miss eating meat at all as the food is fabulous - I am a big meat eater but I love going there. Their dosas are to die for and most of their curries and other dishes are absolutely fantastic.

Sep 24, 2009
chowess in U.K./Ireland

Working on my Dauphinoise potatoes, stories welcome.

I did not manage to post my reply the first time successfully so apologies if this comes out in duplicate. Den, go to http://www.bbc.co.uk/food/get_cooking/ and look up Mike Robinson's "interactive video" for "Dauphinoise Potatoes". Best I ever made and surprisingly simple. The only thing you might not like is the amount of double cream it requires - not good for the waist and heart but the results are absolutely scrumptious !

Jun 24, 2009
chowess in Home Cooking

To migrants, ex-pats, aliens and transplants, what do you miss?

Having lived in Mexico, Japan and US and now living in London, I constantly crave for (and have actually had dreams about) :

- Reuben sandwich
-Tonkotsu Ramen
-Tamales
- Carnitas Tacos with a choice of salsas to choose from !

In theory I can get any of these in multicultural and cosmopolitan London, but
all my attempts were disappointing. I think I'll just carry on dreaming.......

Jun 16, 2009
chowess in General Topics

Magic Ice Cream - Wow!

Would you mind sharing the recipe please. Sounds good !

Jun 03, 2009
chowess in Home Cooking

Preserving Grated Garlic

janniecooks, I read the thread you suggested together with other information I googled on the web and I see what you mean. I am glad I posted this as I was never aware of this problem. There seems to be some views that if kept in the fridge for less than a week it should be safe. tmso's suggestion echoes this and I might follow this but must admit this has given me a bit of a shake...... Anyway, thanks everyone for all the info and suggestions.

Apr 30, 2009
chowess in Home Cooking

Preserving Grated Garlic

Wow.......Having understood that garlic has antibacterial properties I am surprised to hear about the botulism risk.

Apr 30, 2009
chowess in Home Cooking

Preserving Grated Garlic

I go through tons of garlic when cooking for my family and I heard of a neat trick of storing chopped garlic (in my case I grate it using my micro-plane grater) in a jar drowned in olive oil and kept in the fridge. I found this extremely handy when I am short of time and need to come up with a quick pasta sauce, for example. The problem is the garlic turns into a green shade after a couple of days in the fridge. Is this a sign that it is "going off" or oxidizing (smells fine though) or is it simply picking up the color from the olive oil? I have seen the commercial equivalent of this in stores (which looks very white) but I don't like the idea that they contain preservatives. Anyone with ideas? And please, before anyone suggests that I am being lazy and that I should chop or grate garlic each time I need it, may I just say that I do truly find this time-saving. I have a family of five which includes a vegetarian, two confirmed meat-eaters and a young child who is a fussy eater. They only thing we all have in common is that we generally like Italian (thus the large garlic consumption). Many thanks.

Apr 30, 2009
chowess in Home Cooking

Best Chinese Restaurant (including DimSum) in Leicester Square?

I have been given three restaurant names when I asked around for the best DimSum place in London's Chinatown. They are Golden Dragon, Jade Garden and China City. I have read reviews complaining of the service at Golden Dragon which is slightly concerning as I'm taking some friends there. Having said this, if the food is extremely good, perhaps we can all pretend we are in a busy restaurant in Hong Kong and put up with the less-than-ideal level of service (?) Joking aside, I would welcome any opinions on these three choices - or any others you might recommend. Many thanks

Oct 31, 2008
chowess in U.K./Ireland

Le Creuset non-stick pans

Thanks everyone for your comments. When I originally posted my question I assumed that the new range of toughened non-stick pans by LC were available everywhere. After seeing some of your replies I realised that they seem to be out in only some countries (or at least in the United Kingdom - I assume France as well as that's where Le Creuset is from). Apologies if this has caused any confusion, and again, my initial question: Anyone out there who has bought these and has any feedback ? I found a link FYI which will hopefully clarify things.
http://www.lecreuset.co.uk/en-gb/micr...

Oct 06, 2008
chowess in Cookware

Le Creuset non-stick pans

I am thinking of replacing my teflon-coated non-stick pans and would like something that is good quality and long-lasting. I noticed that Le Creuset has a range of "toughened" non-stick pans out but they seem pricey. Are they worth it? Happy to pay the price if they really are. I own some of their cast-iron enamel pots which I have treasured in the past (great for long-cooking stews in the oven, for example) and I have no regrets about what I paid but I wonder if this extends to their non-stick pans. Also, could anyone shed some light on what is the latest on non-stick surfaces being toxic, carcinogenic, etc. Is this something of the past and nothing to worry about with current high-quality products?

Sep 28, 2008
chowess in Cookware

the best cream of mushroom soup --- please

Would you mind sharing your recipe for the stunning roasted butternut squash soup? I am always looking out for different variations of this to keep my family happy. Many thanks

Sep 26, 2008
chowess in Home Cooking

Where can I find AMERICAN Cheddar Cheese in London?

Thanks abryan. Monterey Jack is another one I was after (for Mexican, or more accurately Tex-Mex food). By the way, I tried using Red Leicester cheese the other day....... ok, tastewise it's not bad but something was missing...... what I'm looking for is that balance of saltness and sweetness (which I'm sure screams "processed cheese" to anyone with decent tastebuds) and above all, that velvety texture you should get when it melts. In fact, I found that it took a while for it to melt and even then it was not the right texture. I had the same problem when trying to make Eggplant Parmesan recently. I used what is called mozarella cheese here (not the round bright white Italian type though; maybe that was what I should have used) and again, it seemed to just get burnt and hard instead of melting. Ditto for enchiladas. I sometimes feel that maybe I should just ditch my US-sourced recipes and stick to cooking with cheese solely with sauces (as in "cauliflower cheese"). I will have a last try at enchiladas with the Monterey Jack though - I can justify the trip to Kensington to pick up a few jars of Mexican green tomato sauce at Whole Foods. Sorry about my rambling but I wonder if anyone else has shared my frustrations.

Sep 24, 2008
chowess in U.K./Ireland

Where can I find AMERICAN Cheddar Cheese in London?

Thanks everyone. I will have a closer look next time I'm at the supermarket for the substitutions you suggest. The Red Leicester idea is something I would have never not thought of. I tried making a cheese burger with the local (Waitrose) cheddar cheese slices last and it somehow just did not do it for me. I gave up at that point and did not look any further.

Sep 15, 2008
chowess in U.K./Ireland