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All-Clad Stainless Redesign

But does it make sense to alienate current customers in your quest for new customers?

Nov 15, 2011
paulcooks in Cookware

All-Clad Stainless Redesign

The company name has always been at the base of the handle. Simple, subtle. The addition of an engraved logo on the bottom of the pan is, quite frankly, ugly. Nor is it terribly useful. Who can't tell the difference between a 4 quart and a 3 quart pan on sight? As for the size of the handles, I guess it's a matter of personal preference, as with knives. And I guess I just have smaller hands: I've never had a problem with the handles.

Nov 15, 2011
paulcooks in Cookware

All-Clad Stainless Redesign

From what I've read, a lot of people do like the new handle. I'm just not one of them. Ideally, AC would have kept the classic design and also offered the 2011 design. But they didn't ask me.

Thanks for catching the typo.

Nov 14, 2011
paulcooks in Cookware

All-Clad Stainless Redesign

Is anyone else underwhelmed by the redesigned All-Clad stainless steel cookware? I have owned and used their SS cookware for years and I love it. The redesign however does not impress me: the handles are now bulky and the logo and pot size on the bottom of each pot is a bad idea. This is not what I want to see when I hang pots from a pot rack.

I have no doubt that the quality of the pots and pans will be as high as they have always been. But what was once sleek and sophisticated is now clunky. Call me a luddite.

Nov 14, 2011
paulcooks in Cookware

Clam Chowder Recommendations?

I'm surprised no one has mentioned Jasper White's Summer Shack. Their chowder is amazing.

http://www.summershackrestaurant.com/...

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Summer Shack
310 Northern Ave, Boston, MA 02210

Oct 16, 2010
paulcooks in Greater Boston Area

pie cherries, sour cherries--any local sources?

Sudbury Farms had them yesterday for $5.99 a quart.

Jul 28, 2008
paulcooks in Greater Boston Area

Rhubarb Pie Tips [Split from Boston board]

Ha! Rhubarb pie is on my list as well. I've never made one, so any tips?

Apr 24, 2008
paulcooks in Home Cooking

ISO decent sour cherries

heypielady, have you made it Brookline for the frozen sour cherries? If so, what did you think? Were they in fact what you had been looking for? If so, I could certainly justify the trip out there.

Apr 24, 2008
paulcooks in Greater Boston Area

Julia Child's pie dough / pate brisee

Well, I did it Julia's way and wound up with a damp dough. Still trusting Julia, I baked up a cherry pie. It wasn't great. Not only did the extra water make the crust tough, it seemed to have washed out the buttery flavor that the previous week's crust had. I should be proud of the fact that months of tweaking and practice have given me a wonderfully flavorful and flaky pie crust. But I'm saddened that Julia's recipe wasn't spot on. For me, anyway. Maybe it's in the technique.

Apr 16, 2008
paulcooks in Home Cooking

Julia Child's pie dough / pate brisee

The recipes I've used are exactly the same as Julia's (3/4 butter, 1/4 Crisco) except for the water. And yes, it is sacrilege to contradict Julia, except that everyone else says less water. But then, everyone else isn't Julia. I should just try it and see what happens.

Mar 28, 2008
paulcooks in Home Cooking

Julia Child's pie dough / pate brisee

I've been working on pie dough for a few months now and I'm beginning to get the hang of it. Recently I checked Julia Child's pate brisee recipe from MTAOFC and it seems that her recipe calls for nearly twice as much liquid as other recipes I've tried - 1/2 cup (8 TB) per 2 cups of flour. I've been using roughly 5 TB per 2 1/2 cups of flour.

I can't imagine second guessing Julia, but this amount of liquid seems like too much. Has anyone else found this to be the case? Or should I just charge ahead and trust Julia? I'd hate to go to the trouble if the dough will turn out soggy and difficult.

Mar 28, 2008
paulcooks in Home Cooking

ISO decent sour cherries

Are these dried cherries?

Mar 25, 2008
paulcooks in Greater Boston Area

ISO decent sour cherries

I tasted them after adding the sugar, tapioca, almond extract, and a pinch of salt. They tasted fine. But they were even better as pie. (Sure, add a butter crust and what's not to like?) The canned cherries I've used were a purplish grey, and looked even less appetizing as pie. The jarred Bavarian cherries were more of a reddish purple, but looked quite good in the finished pie. And far fewer pits than TJ's Morello cherries. Truth is, I've been rather obsessing over cherry pie and am looking for a good substitute for those elusive fresh cherries. The Whole Foods jarred cherries are the best I've found so far. And my cherry pie taster at home insists that these made the best pies yet.

Mar 24, 2008
paulcooks in Greater Boston Area

ISO decent sour cherries

I have also been trying to find a good jarred or canned cherry (for making cherry pie) and found the Bulgaian cherries from Whole Foods to be quite good. In fact, far better than the Trader Joe's Morello cherries that consistently get high marks from Cook's Illustrated. I wonder why the ones you tried had no taste? I've found the tastelessness has been an issue with canned cherries in water, but not the jarred cherries in light syrup. Curious. Did you bake them into a pie, or just taste them right out of the jar? I can tell you from experience that they bake up quite well. And the color is a rich red, nothing like the pale, washed out red you get from canned cherries.

Mar 24, 2008
paulcooks in Greater Boston Area

Dried Cherry Pie?

I used one container of the "just Cheries" brand dried cherries. It was about 1 to 1 1/2 cups. This I reconstituted in an equal amout of sour cherry juice. It wasn't the same as fresh cherry pie, but folks liked it. I'd be interested in how dreid cherries work in a cobbler. Good luck!

Nov 12, 2007
paulcooks in Home Cooking

Spaghetti Sauce Recipes [Split from General Chowhounding Topics]

I realize everyone's sauce recipe is different, so I apologize in advance for what I'm about to say. We all prefer the sauce we grew up with, and trust our mothers and grandmothers. My mother insists (as do I) that "oregano is for pizza." She and I use, in addition to assorted meats (including sweet Italian sausage, which contains fennel), only basil and garlic.

Oct 18, 2007
paulcooks in Home Cooking

Butternut Squash Ravioli with Sage–Brown Butter Sauce

This sounds amazing and I'd love to try it. However, a certain someone at home is a bit of a fussbudget where butter is concerned and whines whenever I use more than a tablespoon of it. Whines, but then happily eats whatever it is that contains the butter. Anyway...what do you think of serving this with a "sauce" of chicken broth instead of the brown butter sauce? Or even, a reduced chicken stock with a touch of butter melted into it?

Oct 18, 2007
paulcooks in Recipes

Dried Cherry Pie?

Evidently, fresh tart cherries are available for about 20 minutes in July. And this year, I was able to get my hands on some. If you like the "depth and chew of dried fruit" (nice phrase!) then I do think you'd like this pie. I used almond extract and a splash of brandy - though Amaretto, as you suggested, would have been very nice too, if I'd had any. I may or may not have used lemon juice. I can't recall. I was picking and choosing from among three or so recipes.

Oct 09, 2007
paulcooks in Home Cooking

Dried Cherry Pie?

The pie turned out well, though it wasn't at all what I had been expecting. I guess I thought reconstituting dried cherries would actually reanimate them. I know, a bit too optimistic. Anyway, I heated the dried cherries in an equal amount of tart cherry juice, then mixed in sugar, cornstarch, vanilla, and almond extract. It didn't have the volume that a fresh fruit filling would, but I went ahead and baked it into a two crust pie and it was quite good. Its height reminded me more of a tart than a pie, but the tart cherry flavor was exactly what I was trying for. I may try it again but mix this filling in with some fresh sweet cherries - the only frozen cherries I can find locally. I'm also going to try a sweet cherry pie with a tart cherry juice reduction. We'll see.

All that said, thanks for the suggestions!

Oct 09, 2007
paulcooks in Home Cooking

Dried Cherry Pie?

Thanks for the tip. Until now, I had never heard of raisin pie. But this is exactly the technique I had in mind. This still doesn't guarentee I won't make a mess of it, but it's good to know it's not uncharted territory.

Oct 03, 2007
paulcooks in Home Cooking

Dried Cherry Pie?

Has anyone ever made a cherry pie using only dried cherries? I've heard good things here about "Just Cherries" brand dried cherries and was thinking I'd reconstitute them using tart cherry juice. But, not wanting to reinvent the wheel - or ruin an evening on a bad idea - I thought I'd check here first for success or horror stories.

Oct 03, 2007
paulcooks in Home Cooking

Cooks Illustrated Peanut Butter Cookies

I've made this recipe many times and think it's amazing. How'd they turn out?

Apr 19, 2007
paulcooks in Home Cooking

Recipes with balsamic vinegar?

I should begin by saying that I'm not a big fan of balsamic vinegar. Like sun-dried tomatoes, it falls into the category of "enough already." But last night gave me a new appreciation for balsamic vinegar. A friend put together a salad of sliced orange beets over wilted (sauteed) arugula with walnuts and goat cheese. To finish it, he drizzled just a bit of balsamic vinegar over the top. It was incredible. But the secret, for me anyway, is not using too much.

Feb 01, 2007
paulcooks in Home Cooking

my first oven pot

Peashoot, I bought mine at TJMaxx and it looks exactly like yours. I've used it 5 times this week for the no-knead bread and I love it. It cleans beautifully too. The only odd thing, and I have no Le Creuset to compare it to, is that the red pot turns brown when preheated in the oven. The red color returns once it cools. I have no idea why this is the case.

David did you make the bread? How did it turn out?

Nov 17, 2006
paulcooks in Cookware

Julia Child memoir My Life in France

I hope you were able to attend the reading. I read the book a few months ago and thoroughly enjoyed it. Her voice, so much a part of what makes her cookbooks so good, is vivid throughout. I had not known that Mastering took her 8 years to write. But it does help to explain why the recipes in it are so unbelievably good.

Nov 17, 2006
paulcooks in Food Media & News

Bittman's No Knead bread is out of the oven - anyone else?

I've made this bread four times this week. I only used a cotton towel the first time because it was such a comic disaster. The wet dough soaked the well-floured towel and when I tried to flip the dough into the pan, it merely hung there from the towel. I had to peel it off and still a good amount of dough stayed with the towel. Since then, I've used wax paper for the second rise - with the cotton towel on top. This works just fine. The dough still wants to stick a bit, but it drops into the pan easily.

Nov 16, 2006
paulcooks in Home Cooking