jeroen_kb

Well, if they make a nice bundle it would be a good choice to sell them I guess. I want to cook with them; not look at them. Too bad Just one more question: what's the reason that a thin copper pan isn't any good for cooking? Can't it retain enough heat or someting else thank you

Jackal_10: I did clean the little sauce pan, because it was almost black inside. But fortunatly not with a scrub pad or anything like that. And the pans are about a millimeter thick so in that sense they are probably just for show or dining room chafing. And M.X.Hassett and oraklet thanks for the info on the possibility that it's silver lined. If that's true it raises the question if I should use them at all ? Or would that be wrecking some expensive pans? Thanks again for all the info. I hope I'll be able to use them, if carefully, because they are great (IMHO)

andiesenji, thanks for that information. Now I know I should be carefull with them. I wouldn't be surprised if it was even impossible to get them retinned in Holland so only low heat form now on. M.X.Hasset, thanks for the link ! Very usefull

Thanks for those pictures. By the looks of it it's tin lined. Although the pans have a yellowish brownish glow over them (for a lack of better word) I did cook with them today and it's great !! perfect even heat all throughout the pan and not just the center!!!

Hi everybody, This Xmas I was looking around at my parents basement and found a set of copper pans (see picture) I managed to persuade my parents that it would be better if I used them instead of being neglected, so now I have those pans. My parents told me they bought them about 30 years ago. My main question is what the lining is made of: tin, stainless steel or something else ? So I know for what to use it (and for what not) Searching the internet didn't help. The bottom of the pans read the following: Georg Jensen design, Denmark and the letters HK in an oval. Any info is appreciated !!! Jeroen

I'm not sure if I have a lot to add to this discussion, being European and thankfully don't have to worry about tipping (except when visiting the States, which always scares me, because I have no clue on what to do) But one thing I find strange in this whole discussion is that nobody of the pro-tipping people here give a reasonable explanation why it's fair that as a customer I have to pay more for service (in the form of tip) for the 300 dollar foie gras brought on a plate from the kitchen compared to the 2 dollar french fries brought on a plate ? Exactly the same action (walking from kitchen to my table) and a hugh difference in tip. Reminds me of ( I think) Sweden where speeding fines are income related. The biggest fine ever was a few hundred thousands dollars because the speeder was a millionair.

Chef, I forgot you asked about hotels in the first place (I Think food is more important ;-) The sheraton is connected to the central terminal building. hotel

Chef, There are a number of restaurants at the terminal before and after passport control. This ranges from simple snacks to a la carte dining, sushi and a champagne bar with fresh oysters etc. There are also two locations where you can gamble and a small exhibition of the Rijksmuseum with some Rembrand paintings So you don't have to leave the airport to enjoy good food. schiphol airport

I've been reading about the different tipping systems around the world for a while now and the one thing that puzzles me the most about the American system is that (to me that is) it is illogical: I enter a restaurant order the 10 dollar chicken, get good service leave a 2 dollar tip I enter the same restaurant, order the 40 dollar caviar, get the same good service from the same waiter, leave a 8 dollar tip? Why ? Just because the food is more expensive ?

french fries with lots of mayo, sateh sauce and onions