pjackso

We're going to be staying in the 4th arrondissement around the Pompidou. I definitely want a traditional bistro...zinc covered bar, tile floor, big clocks the whole nine. We have reservations at Chez Robert et Louise already... Thanks!

My wife and I are heading to Paris for our 10th anniversary and I want to find and authentic Parisian bistro. Any suggestions?

Nice...I'll have to remember that one.

No, I'm talking about the non-franchise type.

I mean restaurants that cater towards families that you find along the highway. They're not really the kind of places you'd research beforehand, maybe you'd ask someone locally "where's good", but I doubt you'd even find them on the net if you tried.

My wife and I always enjoy heading off to a new city, staying in beautiful boutique hotels and eating in wonderful restaurants. But when presented with the challenges of a family vacation I always dread the "Family Restaurant" On a recent trip to an amusement park about 2 1/2 hours from our home we ate at a place called The Holmstead Restaurant just outside a quaint little town called Annapolis Royal in Nova Scotia, Canada. I had the ribs (I know, one should never order ribs in a family joint...but I did) my wife had a hot turkey sandwich and the kids had hotdogs. The food was so unspeakably dreadful we could hardly stand to look at it let alone eat it. And that's my question - why does this have to be so bad? And is there a palatable alternative out there? Any stories to share?

At first, I misread "peering" as "peeing"! ← I don't think Mario would let me back if that was the case...

I always use an upturned metal bowl with a tea towel over it. Seems to work fine...

I personally couldn't imagine a more perfect book!!! I think all of us that don't work in professional kitchens wish we did, and at the very least want to know exactly what goes on in one. I'm more than half-way though and when I'm done I'll go back to the start and read it again. Haven't done that since Kitchen Confidential came out... I just ate at Babbo a month ago, and had a GLORIOUS meal. The washrooms are situated right beside the kitchen in a little alcove. I stood peering into the kitchen for quite some time as I waited. The activity was incredible. I only wished the book came out a month or so before it did so I could have read it while in NYC...

I love smoking ribs slowly for hours but I always seem to get a hard crust that takes away from that wonderful tender texture you'd usually get in a rib joint. I usually cook 'em at 225 degrees for about 6 hours over charcoal and alder wood. Any insight would be greatly appreciated.

I caught the Michael Mina opening on "Opening Soon". Looks fantastic! His food looks very intriguing...

A huge pot of caramelized onions...

Glad to be a Canadian! Too darn cold to make it through the winter without a lobe or two...

I'm heading to SF in April and I always love to find those hidden jems only locals know about.

SWISS_CHEF, You're killin' me here...

I find a knife with a bit of "Tooth" is best for just about every job in the kitchen. Including slicing bread. Surgery is a different story...

Beautiful knife! How fine of a stone do you use for weekly touch ups?

When I say I work them on the stone weekly I mean 1200 grit. Not aggressive at all... I find if I work my knives more frequently on a higher grit I almost never have to use my 250.

Does anyone have "Sharpening Made Easy" by Steve Bottorff? Its a great book with amazing insight on what sharpness is all about. A must for any knife geek!

What can I say...I'm an an uber-fanatic when it comes to sharpness. If I can't shave with them after a good steeling it's time to go to the stone...

Funny you should put that link up as I was just there checking out the real Granton knives. The divots do look like they are almost on the edge itself. ...Guess I shouldn't be to worried then eh?

Good point. I work my knives on a stone almost weekly...

What are your thoughts on Granton edges? My MAC has one, seems to work...I'm just worried that the overall strength of the knife is compromised by the shallow cutouts.

I can still post links no?

slkinsey Your knives are beautiful!