swiss_chef's Profile

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looking for north Italy agriturismo with great food/wine

Stay at: http://www.castellodirazzano.it/ The owners are friends of mine so tell them Eduardo in Zanco sent you and ask for a nice price.

Eat at:
Cascina Rosengana
Via Liprandi 50
14023 Cocconato
Italy
Tel.: +39 0141907857
Fax: +39 0141907914
www.cocconato.eu/www.partners.net/CR/...

Ristorante CASCINA MARTINI
Via Gianoli
1515030 Murisengo Fraz.Corteranzo (AL
)Tel:0141.693015
www.cascinamartini.com/EN/index.asp

MARCO CASALINI - OSTERIA LE CORTE
Via Odalengo Grande, 2
15020 ODALENGO GRANDE (AL) Fraz. Vallestura
Telephone: 0142 949044
www.lecortedicasalini2010.com/

We have been in Monferrato (the area north of Asti) for the last 6 years and I promise you that you won't be disappointed. The scenery is fantastic and there are no tourists. Food and wine here is second to none!

Jul 12, 2012
swiss_chef in Italy

Restaurants in South Eastern France

I'm turning 49 on Saturday so I thought we might exit Italy for a few days and poke around south-eastern France. I'm looking for some interesting restaurants. We are not on a pilgrimage to the 3 stars, what we really like is the traditional stuff but it has to be memorable. How about some tips? Thanks in advance.

May 10, 2011
swiss_chef in France

Has anyone been to Eataly in Turin?

Not true. I have a wine business in Switzerland and do not have a VAT number.

May 26, 2009
swiss_chef in Italy

Has anyone been to Eataly in Turin?

You have to have a registered company and open an account with them (free). I'm not sure if it would work for a US company. Maybe I should book private tours! ;)

Metros are all over Europe: http://en.wikipedia.org/wiki/METRO_AG but the ones in Milan and Turin are out-standing. The salumi section at the northern Turin store is from heaven!

There are two locations in Turin: http://maps.google.com/maps?rls=com.m...

May 25, 2009
swiss_chef in Italy

Has anyone been to Eataly in Turin?

We were there today. My frustration with Eataly is it is very yuppie oriented and in my opinion not really designed with the Chef or serious cook in mind. Lots of pre packaged (canned/bottled) foods and less emphasis on raw and fresh foods. The big draw is the food courts which the locals pack every day (except for the enoteca). We had a nice tasting/lunch there today. We had one plate full of different salumi and another full of local cheeses (plenty of food for 2 people) each plate was 8 euros. We also each had a nice glass of a Chardonnay blend and I had a Nebbiolo d'Alba (good but not mind-blowing) 3.50/glass and my wife had a really fantastic Cantamerli Monferrato Rosso from Pico Maccario (3.00/ glass). The enoteca is located down stairs, next to the huge wine department. We where there in a Monday and it was quiet and cool - quite the opposite of the upstairs dining venues. It is a great place to spend some relaxed, quiet time contemplating and enjoying the local grapes.

Afterwards we stopped by the Metro Cash and Carry in Turin and for my money this is a better place to spend time than Eataly if you are really looking for the best food selection. Not to mention the prices are considerably lower. Only trouble is Metro is for professionals only.

May 25, 2009
swiss_chef in Italy

Cleaning Copper Pots

I had a bit of left over lime so I dipped it in salt and went over one of my pots. It worked fine on the lightly tarnished part but didn't do very well on the heat discoloration. I find the salt, vinegar, flour and SS scrubber is faster and more effective.

Jan 03, 2009
swiss_chef in Cookware

Cleaning Copper Pots

I should have paid more attention in chemistry class. I thought pH was the measure. Thanks for putting me on the right path!

Jan 02, 2009
swiss_chef in Cookware

Cleaning Copper Pots

Good advice, I wonder how the pH level of lemons compares to vinegar?

Edit,
Just googled it:
Lemon 2.3
Vinegar 2.4-3.4
so I would say that lemons will work just as well as vinegar but not really worth the extra cost if you are only using them for the copper.

Jan 02, 2009
swiss_chef in Cookware

Cleaning Copper Pots

I think it depends on your objective. If you have highly polished copper pots and want them to keep their mirror shine then don't use salt and vinegar. If you have working pots that get used heavily, then a mirror shine will probably not be a priority. My collection is definitely the latter. I'm not a museum curator, I'm a cook... all I want is the tarnish and cooked-on food to be gone and the copper to be bright and clean. Salt and scouring pads create an even matt patina and take much less time, work and money than commercial copper preparations.

Jan 02, 2009
swiss_chef in Cookware

Cleaning Copper Pots

I have about 60 vintage copper pots and I only use a homemade paste of salt, vinegar and flour and I use a stainless steel scrubbing pad to apply the mixture. This is what every professional kitchen in Europe uses. Some of my old pots were so black when I bought them you couldn't even tell they were copper.

Jan 01, 2009
swiss_chef in Cookware

Henckel versus Wusthof knives

I don't understand this comment.
Knives vary their sharpness with use. Almost any knife can be sharpened to razor quality by someone who knows what they are doing. So do you mean to say that Global pros are "capable" of being sharper than regular Globals or Shun knives? Or do you mean that they are sharper when new? Also, why would you drop the European knives? How many European knives have you used? Which ones and under what kinds of circumstances?

Dec 17, 2008
swiss_chef in Cookware

Henckel versus Wusthof knives

I find that F. Dicks are bloody hard to sharpen.

Dec 10, 2008
swiss_chef in Cookware

Henckel versus Wusthof knives

If you look closely at a the classic Henckels knife, about 1 cm in front of the bolster you will notice a vertical line. This is a joint between two different kinds of steel. The blade steel and the handle steel. Wüsthof does not have this joint because the same high-grade steel is used throughout the entire knife.
Having said that, I once snapped a Wüsthof classic bread knife cleanly in half trying to cut through a semi-frozen piece of meat. I think the cold had something to do with it. Never mind, I sent the broken knife to Wüsthof and they sent me a brand new one free of charge.

Dec 10, 2008
swiss_chef in Cookware

Henckel versus Wusthof knives

Umm.. "she doesn't really cook" and Wüsthofs aren't good enough for her?

Lol, furry slippers are more in line for the old thing.

Dec 10, 2008
swiss_chef in Cookware

Disinfecting Kitchen Spray for Cutting Boards, etc.

With respect... just use soap and hot water after cutting meats and you will be fine.

Dec 10, 2008
swiss_chef in Cookware

Gifts $40 & under for the cook who has everything?

Try keeping them in the refrigerator and when you slice them, do it quickly with a very very sharp knife.

Dec 10, 2008
swiss_chef in Cookware

Prosciutto slicing machines [split from L.A. board]

The secret of a good slicer is the size of the blade, the bigger the better. Sharpness counts too.

Dec 10, 2008
swiss_chef in Cookware

Downdraft exhaust fans

Jennair is useless. Had two and if I bought a house with a Jennair in it I would rip it out 30 minutes after signing the contract.

Dec 10, 2008
swiss_chef in Cookware

Gifts $40 & under for the cook who has everything?

I want a diamond sharpening steel.

Dec 10, 2008
swiss_chef in Cookware

Swiss diamond?

The nanopan at work. It browns nicely.

Dec 09, 2008
swiss_chef in Cookware

Swiss diamond?

I have noticed most of the pictures are gone from the original post. I think eGullet changed their format and it won't link to outside sources anymore. Here are some of the original pictures of the pan:

Dec 09, 2008
swiss_chef in Cookware

Swiss diamond?

I wrote extensively about this subject on eGullet back in 2005, the link is here: http://forums.egullet.org/index.php?s... and we covered the PTFE issue.

To all of you that claim it is just hype, I ask simply, have you tried them and if so, for how long?

The two pans I used in the post, I still use today. While I admit they don't perform quite as well as the did when they were new, they are fantastic pans. They heat evenly, brown nicely and inspite of the fact that I am very hard on them and scour them with a stainless steel scrubber (mercilessly) and treat them as I would any stainless steel pan, I can say they have stood up better than any other coated pan I have ever used and there is no sign of the coating coming off.

It is important to note that my pans have a very different handle than the typical SwissDiamond pans and I am using both the Swiss Diamond finish
pan and the Swiss nanopan finishes.

After three and a half years, I can say they are worth the money and I am very happy with them and no non-stick pan I have ever used in a professional kitchen even holds a candle to these pans.

I do not work for the company and I do not have any financial interest in their sales. It is just a good product.

Dec 09, 2008
swiss_chef in Cookware

Cooking in hay?

Perfect!! Thank you Weem!

Dec 06, 2008
swiss_chef in Home Cooking

Pots and Pans - Which brand to buy?

I used Calphalon for 25 years but a couple of years ago I bought a Kuhn Rikon Durotherm pot and really like it. Now I have four or five and use them a lot.
Here is the sales pitch: http://kuhnrikon.com/products/duro/gr...
and you can buy them here: http://www.amazon.com/s/ref=nb_ss_k?u...
They are pretty expensive but they are built like tanks.

Dec 06, 2008
swiss_chef in Cookware

French Copper Pots = lined with TIN or STEEL?

Great thread!
I'm looking for a retinning source in Europe, I live between Switzerland and Italy and have several pots that need to be retinned (about 60 to be honest). Does anyone have a source in northern Italy or south-eastern France?

Just for fun... here are a few of my pots.

Dec 06, 2008
swiss_chef in Cookware

What kind of kitchen knives do you use?

It is interesting to collect old knives and it rarely gets out of hand because they are pretty hard to find. My other fetish is antique French copper pots but they take up lots of room and my wife complains about them a lot, so of the two hobbies, I suggest the knives ;)

Dec 04, 2008
swiss_chef in Cookware

What kind of kitchen knives do you use?

The antique French Nogent carbon steel in the top left side of the picture. Very light, easy to get sharp and I like the nostalgic aspect of working with antique knives. You can probably find some on eBay.

Dec 04, 2008
swiss_chef in Cookware

What kind of kitchen knives do you use?

Here is a picture I took 4 or 5 years ago so it is about half of what I have now.

Dec 04, 2008
swiss_chef in Cookware

What kind of kitchen knives do you use?

Practice like everyone else. For me, good knife skills is the primary reason to own nice knives. I have been working on my techniques for 25 years and still don't know it all or have it all mastered.

Here are some videos I found that might be interesting to watch:
http://www.youtube.com/watch?v=POi7LQ...
http://www.youtube.com/watch?v=eptlZE...
http://www.youtube.com/watch?v=MaX0cc...
http://www.youtube.com/watch?v=KpqEu-...

To answer the original question, I have about 70 or 80 knives some antique some not, about half are carbon Sabatier and Nogents and the rest are Wüsthof and Kuhn-Rikon etc.

Dec 04, 2008
swiss_chef in Cookware

Truffles

I would like to learn more about this. What is your source?

Dec 04, 2008
swiss_chef in Not About Food