ChefJune's Profile

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What is your oldest cookbook?

Do you mean oldest in terms of chronological age of the book -- or are you referring to the cookbook we've owned the longest?

Or could it be the book (even if a later edition) that's been in publication the longest?

Each of these brings a different answer.

Sorry if I'm complicating things!

about 12 hours ago
ChefJune in Not About Food

What is your oldest cookbook?

My Grandma gave my mom one in 1936 when she married my dad. Somehow it disappeared from her collection. I recently was able to purchase a 1936 edition in quite good condition. Made me very happy.

I mostly use it for reference.

about 12 hours ago
ChefJune in Not About Food

What to Drink with Shrimp and Grits

What to drink with Shrimp and Grits?

Sauvignon Blanc!

about 14 hours ago
ChefJune in Home Cooking

Does anyone love/prefer tilapia to other common raved-about seafood?

Hake is not tilapia. It is hake. :)

about 14 hours ago
ChefJune in Home Cooking

Does anyone love/prefer tilapia to other common raved-about seafood?

If tilapia were the only choice of fish in the market, I still would not eat it. It's farm raised, and farm raised fish in general is not a good product. WHERE is it raised, is certainly important. Fish raised in Asia is pretty well known to be "dirty." That is to say, practices are sketchy at best. Lots of farm raised fish end up feeding on their own feces.

Tilapia is considered by many "clean eaters" to be garbage fish. As much as I love fish and seafood, no way I'm buying or eating it. Anywhere.

Not to mention that it doesn't taste like anything at all...

about 14 hours ago
ChefJune in Home Cooking

General Mills - "No Sue"

It's really easy to avoid any problem over this. Just don't buy anything they're selling.

We would all be much healthier if we consumed fewer boxed and canned (read processed) products.

about 14 hours ago
ChefJune in Food Media & News

FN and CC announce 35 new shows for the upcoming year

Just reading that list was boring. Only got about half way through before I deleted it. :p

about 15 hours ago
ChefJune in Food Media & News

Bordeaux/Dordogne/Paris recap

don't know why I am just seeing this review now, but glad I did. It's wonderful! Making me wish I were in France this minute. Thanks.

about 15 hours ago
ChefJune in France

Le Mary Celeste & Le Richer - Is Paris Emulating Brooklyn Just A Wee Bit?

<Many of these restaurants and bars that you describe are started and run by people who have never set foot in Brooklyn. Restaurants in Brooklyn remind me in no way of those of Paris.>

Thank you, pti! I'm not "getting" the analogy to Brooklyn at all! (And I live here in New York.) It's a borough of New York (if it were a separate city, it would be the 5th largest in the US). Many neighborhoods are being gentrified, which means more restaurants are opening there. Many chefs are moving from Manhattan to Brooklyn due to the ever increasing (already exorbitant) rents in Manhattan. so of course there's a burgeoning restaurant scene in Brooklyn.

but WHAT does that have to do with Paris? Nothing that I can see...

about 15 hours ago
ChefJune in France

I'm looking for more interesting Soft Cheeses, but...

Couloummiers, Reblochon, St. Marcellin, Fontina Val d'Aosta,

about 15 hours ago
ChefJune in Cheese

PDX to NYC Late May - Research done, but would appreciate some help

If you go to the LES on a nice day, you can get your goodies at Russ and Daughters and take them to the park for a picnic. but otherwise, it's back to the hotel room.

Tocqueville does have a lovely lunch, I really like their dining room at that time of day. But the food's great at all times of day. :)

Frankly I don't see how you're going to eat all those lunches and dinners without literally rolling home!

oops, just saw the Peter Luger entry. Is there some reason you want to go all the way to Brooklyn for a burger? Theirs are good, but there are great burgers in Manhattan, and I'm sure you also have great burgers in your home town.

1 day ago
ChefJune in Manhattan

List of restaurants in NYC--which should we try?

If you're looking for classic French, check out Tocqueville. I don't know why it gets such short shrift around here, but it's a beautiful room with outstanding food and great service.

1 day ago
ChefJune in Manhattan

La Grenouille owner Charles Masson splits from restaurant

That's good news!

1 day ago
ChefJune in Manhattan

Mother's Day Brunch for 11 - everything make-ahead

While you're making biscuits, just cut some of them "shortcake-sized." The fruit salad would make a great filling.

1 day ago
ChefJune in Home Cooking

Should tempranillo be bubbly?

I'd take it back. No bubbles for tempranillo!

1 day ago
ChefJune in Wine

A formula for avoiding sitting next to those pesky fellow Yankees who whoop it up and disturb your meal in Paris and finding good food in “secret places.”.

Allende... think you haven't been here in a while, maybe?

Quite a bit of tasty grub here in the Apple. Most of it quite pricy, tho. Diners get charged for the restaurateurs' rent...

1 day ago
ChefJune in France

A formula for avoiding sitting next to those pesky fellow Yankees who whoop it up and disturb your meal in Paris and finding good food in “secret places.”.

She's quite the character. Her treatise on butter is also interesting.

1 day ago
ChefJune in France

A Long Overdue Report December 11-25th - Paris/Alsace

Loved your review and the great photos. Thanks so much for sharing.

1 day ago
ChefJune in France

A Long Overdue Report December 11-25th - Paris/Alsace

OMG, I <3 Poilane's butter cookies! Was introduced to them a few years ago on a tour of the Raspail market and environs with chefs from Le Cordon Bleu...

1 day ago
ChefJune in France

St Tropez restaurants

Bacon is really a "don't miss" place.

1 day ago
ChefJune in France

A sort of stupid, overly obsessive, last-minute question re: Angelina

next trip...

Apr 18, 2014
ChefJune in France

A sort of stupid, overly obsessive, last-minute question re: Angelina

I think you'd like the bar called Cote d'Ivoire. Even tho it's high on the cocoa butter side, it has the most amazing sweetness.

The description "rounded" is very apt.

Apr 18, 2014
ChefJune in France

Short trip, long-ish recap

Ooh what a delicious report! Thanks so much. Included some spots I haven't tried yet. :)

Apr 18, 2014
ChefJune in France

Favourite fruit and cheese pairing.

a few years back a friend from So Carolina gifted me a bottle of muscadine wine. I kinda looked down my nose at it until we opened it and had it with some Camembert! What a pleasant surprise.

Apr 18, 2014
ChefJune in Cheese

Dinner and live jazz in Jersey City?

Liberty House has a Jazz Brunch on Sundays, but I don't know about dinner.

Apr 17, 2014
ChefJune in New Jersey

Cheese for a Flight

First of all, cheese is not really meant to be served out of the refrigerator. It should be removed to come to room temperature (usually at least 1 hour) before consuming. and none of it will spoil (most cheese doesn't spoil, anyway) before you can eat it.

What you should choose depends upon what you like to eat. My choices might not suit you at all. So you should say what you have in mind, and anyone who wants to then has some basis for comment.

Apr 17, 2014
ChefJune in Cheese

Lunch Near Bergdorfs & One Dinner in May

Love the Bar Room at the Modern.

Apr 17, 2014
ChefJune in Manhattan

A sort of stupid, overly obsessive, last-minute question re: Angelina

If you're looking for the ne plus ultra of chocolates, I suggest you'll find that at Patrick Roger on the Blvd St. Germain (not far from Blvd St. Michel).

Apr 17, 2014
ChefJune in France

Appropriate Dress in Paris

FWIW, there is no smoking in Paris restaurants, either. You haven't seen that for a number of years.

Apr 17, 2014
ChefJune in France

American Blue Cheeses -- Cheese(s) of the Month, April 2014

I'll be looking forward to your report on those blues.

Apr 17, 2014
ChefJune in Cheese