mharpo

Becasse, I think, in France. A chopped up woodcock or something... Everything chopped up, bones and all and spread on bread. Anyone know this dish?

The bacteria thing seems highly suspect to me too. I am a seat of the pants BBQ'r with a fair amount of experience and I can tell you that IMO unsoaked wood provides a better quality smoke than soaked wood. It's my understanding that soaked wood will not burn efficiently- duh. Also, I find that burning hickory with the bark on will produce an acrid flavor. Also, it is important to have good airflow through your smoker for better tasting smoke. If you close the damper you'll get stale smoke with an off flavor. As for when to add smoke, I don't know if it matters that much. Many times I start BB ribs in the oven at 200 - 225 for a couple of hours and finish in my smoker (New Braunfels with firebox) and there is plenty of smoke flavor in the meat. And, I get the desired color I'm looking for. Also, IMO, over smoked meat is not desirable. Just my $.02

Zuni hasn't survived for more than 20 years by having mediocre food, though there are restaurants that have... And, like most restaurants, not everything will be perfect every night. Zuni is a SF institution and offers a unigue dining experience that not everyone will think is wonderful. I do. I started going there in the early 80's when they occupied a much smaller space in the same location. I hope they are around for 20 more.

Osso Bucco with polenta has to be right up there for me. Or, as I will be starting on my smoker here shortly, slow smoked barbecue back ribs with all the appropriate sides...

Have you had the Chimay Reserve in the 750ml? Really good. I am also quite fond of the Westmalle Triples... Nothing like arriving in Brussells early morning and having one for Breakfast. Been drinking some Chzekvar (Budvar) lately. The Belgian beers are so expensive here.

Patience and plenty of alcohol...

Zuni is a good SF experience and has been around for ever - early 80's if I recall. If I had only one night for dinner there, I'd probably go to Jardiniere, if I could be seated along the rail upstairs. Probably some of the finest food anywhere...

I think you're spot on there Sam. I didn't aquire a taste for gin until about 3 years ago, meaning I was deprived for 45. Anyhow, I now much prefer gin over Vodka for the reasons you cited. I've really not tried mixing it with too many things, however, since I am so fond of the taste of the gin itself--usually just a splash of tonic and a lime slice. And, the only gin I REALLY like is Bombay Sapphire.

Don't forget to use a push pin and poke a hole in the larger end before cooking...

Add the oil or fat just before adding your meat... Hot pan, cold oil. Edit: Sorry, replied to the wrong post...

I too have found that older eggs definitely peel better. With both fresh and older eggs I use a push pin to make a hole in the round end, and with fresher eggs add salt to the water. 10 minutes in an ice bath afterwards and peel under running water. Rarely have a problem.

Seafood: Catalina Offshore Products, Browne Trading, Marky's. A quick Google will get you to them.

Cook's Illustrated has a good recipe. Brining, as they point out, is the key to a really good roast...

Especially in a temperature-controlled cellar. ← Not the Sigalas Rabaud. It was being sent a number of places. ← Two words--Wine Worms!

Without question this is my favorite sandwich. I think the beast one I ever made was using toasted bagel bread, german johnson tomatoes and thick sliced wright brand bacon (baked). My mayo of choice is Duke's. For the lettuce we usually use iceberg, but romaine is probably better. Can't wait to get some good tomatoes!

Better than Emeril's "like such".

I think you may an excellent point about it being a place you have to visit. My one and only trip there was for that reason and I must say I was very disappointed, especially after receiving the check. I don't go to Chicago often, but my most memorable meal there was at Spiaggia. And, just for reference, my three top dining experiences have been at Clos St. Denis (Belgium), Taillevent and The French Laundry.

You might try using some Barkeepers Friend with the Scotch Brite pad. Just don't be too aggressive. I've not seen a stain yet that I can't get out with this combination. The oxalic acid in it works really well. Sorry if this has been mentioned before--didn't want to read every post.

Geez, I'm starting to feel like an alchy here... Though I've not been drinking as much wine lately, our normal consumption was one to two bottles per evening. After moving back to Louisville, KY after 23 years, I've renewed my interest in many of the fine Bourbon's made here...and still manage a glass or two of wine. But, when I was in corporate banking in the 80's in California, it was quite common to have wine at lunch. In fact, we were encouraged to show our customers a good time and were simply told that if we got too drunk not to come back to the office. In retrospect, it was the perfect career joice for me. Also, many of us found it beneficial to head over to the London Wine Bar (SF) as soon as was practical after 4:30pm so as not to suffer any ill effects from the abstinence period, if any, following lunch.

Hum, the shape of this pan is like nothing I have in my kitchen...this could be interesting! Regarding a name for your new baby: perhaps a contest?? BTW, the Falk pans look really nice among the cookbooks... ← Yes, a contest is a great idea! Name the Pan. Prize is the pan with lid... Why don't you start a thread for it? I hate to do anything that looks like trying sell pans here... Though, I guess I should do it, since it would be my contest. What do others think?So, officially there is a contest to name the pan. If I select one of the names, and I'm not promising I will, I'll give the winner the pan.

The fact that it's 2.0mm rather than 2.5mm might actually be a benefit if overall performance includes practicality. The northern Chinese woks with their long single handles are picked up and the contents tossed about. In Breath of a Wok there's a close-up photo of a Chinese restaurant cook's forearm demonstrating the muscularity that one achieves from doing this all day. Although they are of different designs, it might be interesting to know how the weight of this new pan compares to that of the curved sauteuse evasee as some may be choosing between the two. ← <p><font size="2" face="Arial,Helvetica,Geneva,Swiss,SunSans-Regular">The 4.5 qt. Sauciére weighs in at 8.5 lbs., the wokster at 5.5 lbs. You can tell from the image comparing the two, plus a 3 qt. Sauciére, that it is a smaller pan and that the long handle is much smaller than the monster on the large Sauciére. In fact, it is the same handle found on the 8" fry pan.<br> BTW, if anyone can think of a good name for this pan, let me know.</font></p> <p><font size="2" face="Arial,Helvetica,Geneva,Swiss,SunSans-Regular"><a href="http://copperpans.com/Media/pancomp.jpg">Image 1</a><br> </font></p>

This kind of straight talk is why I like to give my business to Falk. Has there ever been any thought of offering a stainless cover as a lower-priced option? ← Sam, I have considered it in the past and don't remember why I didn't do anything about it. In fact, I talked with the owner of Demeyer about supplying me lids, but he wanted me to arder a minimum of 300 each, as I recall. I know some people at Vollrath, maybe I'll get in touch with them. It's a good idea...

I agree wholeheartedly. I wish I didn't have to sell any lids--they're a pain. Many are damaged in transit from Belgiuim and if one has even the slightest of defects, most people want to return it...

Didn't I say the the flat surface was 5.5"'s? The information on Bourgeat's site is old. Do you think they want anyone to know that Mauviel is making it? and with the lid? Our 11" lid is $75 before discounts. Discounts make a big difference and you can see them here http://store.falkculinair.com/builyourowns.html

I've already answered it for you guys. I think Mr. Van Achter knows what he is talking about....