ChefJune's Profile

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What’s So Bad About ‘Natural’?

You'd be surprised, then, at how many people don't read the labels on food packages. Then later they look pie-eyed and say, "Oh, I didn't know..."

Nothing wrong with the term "natural," except it doesn't have a defined meaning. So it means nothing.

Lyon- "real food" (not looking for Michelin-style fine dining)

<Lyonnaise food is not the lightest (to say the least)>

I've been traveling to Lyon for the past 22 years, and have definitely noticed a general "lightening" of the cuisine over the years. Except in the bouchons -- which maintain the traditional food pretty exactly.

1 day ago
ChefJune in France

Sweet Jesus: Whole Foods No Longer Getting Brillat-Savarin Due to FDA?!

Interesting. the first document you linked carelessly referred to "Older Adults." Whatever the He!! that means. I know plenty of "older adults," including me who regularly eat raw milk cheeses with not deleterious effects.So who are they calling "Older?" To a 30-year-old, someone who's 50 is "old."...

2 days ago
ChefJune in Cheese

Which cheese & wine pairing? Test of 5 cheeseburgers v. cabernet....

Imho, Parmigiano Reggiano is one of the few cheeses that really stands up to big red wines, so I'm not surprised that it worked so well.

I love blue cheese with a burger, but not all of them go well with Cab. Which cheese did you use?

Interesting that you didn't try a Gruyere/Comte.

2 days ago
ChefJune in Wine

Is it me or are these synthetic corks hard to pull?

I also find some synthetic corks are very sticky in the bottle. I've kept an old corkscrew with the rabbit ears just to use on those "corks." this after I broke a couple of really nice waiters corkscrews trying to get the d*mn things out.

2 days ago
ChefJune in Wine

Pate To Go

Here's another vote for the delicious products at Pierre Oteiza on Blvd. St. Michel. And thank you Pti... I'm copying your post above for my reference next month.

2 days ago
ChefJune in France
1

Suggestions for wine for an Israeli-style dinner

Kosher wines once weren't not only very good, they were TERRIBLE!

However, Mevushal is no longer de rigeur for Kosher wines. So these days there are some very tasty Kosher wines. I was surprised.

Sep 28, 2014
ChefJune in Wine

Must get Right, Paris 3 days/nights in Nov.

Take it off if you like, but there ARE some of us who ALWAYS take our first lunch at Willis. The chef is the same who's been there for ??? years? Food and welcome is always wonderful.

Sep 27, 2014
ChefJune in France
1

Paris in January

Loved being in Paris the first week of 2005. Fondly remember the wonderful oysters at L'Ecume. Aaaah, and my stage at Le Cordon Bleu.

I don't recall not being able to go anywhere I was craving.

Sep 27, 2014
ChefJune in France

Paris from mid-September to mid-October!

Carole: I've "lost" your email addy. Please email me!

Thanks.

Sep 26, 2014
ChefJune in France

Do you hire a separate dessert caterer?

It all depends. Back in the dark ages when I started my (now defunct) catering company, I made ends meet by doing desserts and breads for other caterers who had neither the time nor the inclination to make their own, but wanted unique product. That, however, is much more a wholesale business. I would think that your ability to make a living as a dessert caterer only would depend upon where you are located and your skill at marketing that.

Cioppino - love the dish, the pronunciation is driving me nuts

Although all the vowels are pronounced in Italian, they are not all emphasized. Thus, cioppino comes out sounding like Show-peeno.

Sep 26, 2014
ChefJune in Not About Food

Prosecco out-marketing Champagne

No such thing as too much fun!

Sep 26, 2014
ChefJune in Wine

Plane crashes into Sonoma County vineyard

D*mn lucky!

Sep 26, 2014
ChefJune in Wine

Paris from mid-September to mid-October!

thanks for these grand suggestions, Parigi. I'm saving them as well. :)

Sep 26, 2014
ChefJune in France

Suggestions for wine for an Israeli-style dinner

<Israeli wines are out of the question. The Israeli wine sold here are terrible.>

That's a shame, because there really are some excellent wines being made in Israel these days.

I would probably opt for Alsatian white -- Pinot Gris or a blend, and for reds maybe a Barbera.

Sep 24, 2014
ChefJune in Wine

Dinner Menu for Wine Club Gathering

I would serve the cheese for dessert. Nothing else desserty will go with the wines.

And probably a roast chicken, because it's so versatile. If you're uncomfortable roasting one yourself, you could go with rotisserie chickens from a good shop. And roasted potatoes and a vegetable of some kind.

An Italian antipasto would make a good appetizer, charcuterie and roasted peppers, olives, and the like.

Sep 24, 2014
ChefJune in Home Cooking

The French Wines To Drink Before You Die | VinePair

Well, sure! However the price tags on those wines are mostly prohibitive for most mortals. How do they suggest we finance this feat? I'd be delighted to oblige.

[I have enjoyed the 96 Krug, but that's it.]

Sep 24, 2014
ChefJune in Wine

Prosecco out-marketing Champagne

The really need an ad campaign featuring young-ish Americans drinking Champagne with popcorn, potato chips, Buffalo wings -- all of which actually go wonderfully with Champagne, btw.

Sep 24, 2014
ChefJune in Wine
1

Our 1st time in Paris!! Want to do it right!!

yes, I did that 22 years ago, and still remember how far I could see, even tho it was a VERY gray February day. But I loved best getting up close and personal with the gargoyles at Notre Dame.

Sep 24, 2014
ChefJune in France

Five Nights in Lyon on the way to and from Provence

Don't know how I missed this thread. Interesting chooice of bouchons, for sure.

Sep 24, 2014
ChefJune in France

Our 1st time in Paris!! Want to do it right!!

I also admit to enjoying a very expensive cup of hot chocolate at Fouquet's and watching the people parading along the Champs. Christmas lights ablaze.

Best tho, to be forewarned that the area is overpriced and underwhelming in quality (mostly).

Sep 23, 2014
ChefJune in France
1

Our 1st time in Paris!! Want to do it right!!

Day of arrival (usually early morning) I generally opt for a latish lunch and forego dinner altogether. I've found that if I retire early that first night and sleep through to morning I am then on France time, and have no more jetlag problems.

Sep 23, 2014
ChefJune in France

substitutions for a souffle

I'm guessing you're referring to making the bechamel for the souffle. And if that is the case, the answer to your question is an unqualified YES.

Sep 23, 2014
ChefJune in Home Cooking

Freezing Lasagna

You don't blanch fresh pasta noodles before assembling lasagne, c. You just layer the fresh pasta along with your other ingredients.

Sep 23, 2014
ChefJune in Home Cooking

Freezing Lasagna

<if one follows Marcella Hazan's admonishment about not using factory made pasta for this delicacy.>

I don't think Marcella intended you to freeze that fresh pasta, however.

Sep 23, 2014
ChefJune in Home Cooking

Freezing Lasagna

If you've made the pasta by hand, you will NOT be boiling it before assembling the lasagne. That's only for dried pasta, and not really necessary even for dried! It's making more work than is necessary. but for the fresh pasta, why would you boil it? It's likely to fall apart!

You haven't said how long ago you made these components of your lasagne, but I have to wonder why you'd have frozen them before assembling the lasagne in the first place?

Lasagne freezes quite successfully either uncooked or baked, so however you choose should be fine. Except that you'll be thawing the already prepared Bolognese to assemble the dish... I think you're making mountains out of molehills here.

Sep 23, 2014
ChefJune in Home Cooking
1

How to read - "4 pounds assorted apples, peeled and chopped"

I read it as 4 pounds of apples, peeled and chopped.

I think you'll have way too many apples if you peel and chop before weighing.

Sep 23, 2014
ChefJune in Home Cooking

Grant Achatz Names MSG as a Top-3 Kitchen Staple

I strongly disagree, maria lorraine. My research has extended over many years. It IS the msg that causes me distress. I do not get headaches because I do not consume that which gives them to me. You are free to disagree with me, but I know my body.

Sep 23, 2014
ChefJune in Food Media & News

Grant Achatz Names MSG as a Top-3 Kitchen Staple

He's a cancer survivor, and I find that really sad. imho he's playing Russian roulette with his health if he's ingesting that stuff.

Umami was originally added through real food, such as mushrooms and various cuts of meat. The chemically created stuff in the red can.... well, you can use it if you want to, but I won't and I won't be eating anything that's made with it if I can help it. I think it's deadly.

Sep 23, 2014
ChefJune in Food Media & News