trouttr's Profile
Non-stick alternative Pan for Omelette and Searing Fish
I purchased a nano ceramic Aeternum from Bialetti a couple of months ago and I love its performance. It is really non stick and extremely easy to clean. It appears durable, but I'll let you know in a year or so.
http://www.bialettishop.com/CookwarePotsPans.htm
duck confit
Also for the record Escoffier specifies that it is cooked in its own fat and then topped with lard
Keurig coffee maker
We've had ours for about a year and like it a lot. The coffee is decent, depending on the choice of pods. We also like the teas and especially like the ability to make fresh ice tea now that the weather is becoming hotter.
What should I do with these fiddlehead ferns?
Just be careful you cook them sufficiently.
See the link about potential fiddlehead poisoning from a toxin not destroyed by light cooking methods,
http://www.cdc.gov/mmwr/preview/mmwrhtml/00032588.htm
New York Chef to Compete at Bocuse-D'or
If the Bocuse D Or committee thought that his food is too simple for the competition they would not have offered him a spot in the next competition. And, according to what his spokesperson told Andrew Friedman (author of the Knives at Dawn book) he is planning to compete at that time.
http://www.toqueland.com/2010/01/top-chefs-kevin-gillespie-out-of-bocuse-dor-usa-competition.html
New York Chef to Compete at Bocuse-D'or
I don't think that he couldn't cut it. He does have a lot going on (besides the business he and his wife also separated in late December). During the show he did quite well with a high powered panel of judges and the committee would not have offered him a spot in the next competition if they did not think he had sufficient talent.
By the way I attended the competition and it was great fun to see the cooking happening and the judging. Try to get to the next one if you can.
Chef Academy on Bravo
The pork belly recipe is also on the Bravo website.
Here's a link to it.
http://www.bravotv.com/foodies/recipes/search?st=novelli&cost=&skl=&tot=&ftr=1&page=3
Using a PID for sous vide
I haven't personally tried it, but it was one of the methods I was going to try when I first got the controller.
However, the first safety caution in the owners manual states "This controller is designed only to be used with devices that have limited power and their own thermal cutoff protection, such as a thermostat or thermal fuse in case of controller failure. Do not use it with a cook top or hot plate."
Using a PID for sous vide
I've been using the SVM for a year or so and am extremely pleased with its performance. I use a Hamilton Beach Slow cooker (about $30) from Target and use it on the high setting. I religiously follow the manufacturers recommended operating procedure and have not had any trouble.
I use a water pump for circulation that is made for an aquarium and attaches to the ceramic bowl of the slow cooker with a suction cup. The manufacturer is Hydor Koralia and here is a link to one of many suppliers
http://www.drsfostersmith.com/product/prod_display.cfm?pcatid=15955&ref=4032&subref=AA&mkwid=S1HGOnKi0|pcrid|3724269921&cmpid=PPC-_-G-_-4032
I should warn you that the manufacturer of the pump does not recommend its use in liquids hotter than 95F, but I have been using it often for a year at temperatures up to 190F and it is still working fine.
Chef Academy on Bravo
Actually he is a "top chef". and probably knows more about what is right and wrong in food that you do. He actually has not been cooking under a rock and if you know anything you know that to get a Michelin star is a very heady accomplishment.
And please, nor in a Julia Child sort of way. Welcome to 2009.
All I can ask is WHY?
The answer is obvious and the question did not need to be asked. Everyone is commenting on it and that was the desired outcome. There was no larger objective.
Perturbed at Le Bernardin
Since everyone (including me) seems to be surprised at this event, it makes you wonder if we have the whole story. I somehow doubt it since my experiences with them have been so positive. I'll bet that there is another side to this event that we ar not hearing.
Alternative to parmesan cheese? (split from Ontario board)
i think that regianno is a type of parmesan isn't it
Looking for mail order Fiddleheads!
I've always had good luck with Earth Delights (http://www.earthy.com) for all products but especially for fiddleheads, morels and ramps in the spring. I highly recommend them.
On stage: An evening with Anthony Bourdain
I know this is heresy here and on other boards, but doesn't anyone else think that the AB act is getting a little old?
Substitute for manchego?
For a great reference for what foods can be substituted for each other check out the Cook's Thesaurus which is found at
http://foodsubs.com/
It is really comprehensive and I use it all the time.
For Manchego they recommend subbing pecorino romano.
Drop Your Businss Card in the Bowl....[Moved from Chains]
It really does seem like it is impossible to please people. Someone voluntarily submitted a business card in the hope of getting free food, they offered to provide for free food, and it somehow became an irritation. People can be very difficult to please.
Is it right for restaurants to stop seating people before closing time?
Nicely said jfood. I have been at a loss to understand why restaurants do not make it clear what the rules are. If they gave you the information as you described it, there should be no problem for the customers or for the staff.
Top Chef Jan. 7th with spoilers
Actually he did imply a connection. He said "which seems like the inspiration for TC's challenges and structure." I just pointed out that there is not the slightest connection between the two. The CMC exam is laid out in advance and anyone who is interested can go see exactly what the criteria are and how it will be judged. TC is entertainment and has scenarios where you are recreating a dish and suddenly oops turn it into a soup. They are both entertaining and valid and fun, but totally unrelated.
thermometer help
You're right Polder only does the rising temperatures. There is a thermometer that has a probe for food and remotely sends the temp to a base unit and does alert to either temperatures above a set point or temperatures below a set point. It is made by Thermor. I use it all of the time and I love it. It is perfect for monitoring cooling stocks and for homemade yogurt when you are waiting for the temp to go below 115 to add the starter. Here is a link to where you will be able to get one
http://oskitchen.com/thermometers-and-timers/
Good luck.
Top Chef Jan. 7th with spoilers
Hate to disagree with you, but Top Chef could not possibly be further removed from the Certified Master Chef certification process. The CMC is a highly structured serious attempt to judge a chef's skills and abilities while Top Chef is strictly for entertainment. There is absolutely no connection whatsoever.
Top Chef contestant Ariane's "Today Show" appearance
And what exactly is the relevance of their appearance to this conversation? Sounds to me like you LOVE to rag on women who do not look 25.
Chef Jeff Project on FN
I agree that we were really left hanging about the Shante situation.
It appeared to me from what was broadcast in the previous episode that she was lying and that Jeff said if she was he would have to take some action. If they were okay with making that situation part of the show, then I think that they should let us know what happened.
Lansing, MI To Flint or Frankenmuth
I was in Frankenuth yesterday and the brewery is still closed (and for sale).
Alton almost as silly as Paula
I agree. He was amusing and informative in the early years but when he got involved with some of the other shows he showed himself to be a real jerk. He purports to be an authority on the science of cooking, but he is wrong more than he is right on most subjects.
You Are What You Read
The Big Oyster - History on the Half Shell by Mark Kurlansky is an excellent and informative read.
Highly recommend the "Eat This Not That" book
I heartily agree. I bought this to keep around as a reference to use if I anticipated going to a food place, but my wife got it and read it cover to cover the first night we had it. I use it a couple of times a week.
