rexreed

Hi all, I'm thinking of buying a lodge pre seasoned cast iron pan and had a question. Can I make pan sauces in one? I heard that you can't deglaze cast iron with acidic ingredients like wine and wondered if this held true with the pre seasoned pan as well. Anyone try this?

powdered demi glace? Do you just mix it in water? What is better, this, or the more than gourmet, in terms of flavor?

I'll be all over the city, so any neighborhood is fine. I heard eating at the bar at Gotham bar and grill is pretty good as well.

I'm looking for a good restaurant to have lunch at the bar by myself. I've done it at Gramercy Tavern, and it was great. Very welcoming. Where else is good?

Has anyone heard of or used this product? It's manufactured by "More than Gourmet" and I've read good things. James Peterson swears by it and Scott Connant, in his new book, recommends it as well. Making veal and roasted chicken reductions at home are time consuming, and can be expensive for such little end result quantity. www.morethangourmet.com/

Interestingly, today I was in a bookstore and leafed through the new issue of 'cook's illustrated', and they rated white wines for cooking. Number one was sauvignon blanc and number 2 was actually vermouth, which beat all the other wines.

Does anyone use vermouth in place of white wine in recipes? I'm tired of white wine spoiling in my refridgerator, and I know that Julia Child was a big vermouth fan. Looking for some feedback, please.

Any info on this new Steve Hansen tapas restaurant with a menu by Eric Ripert. I read about it in the Times and I guess it will be in the old PArk Avalon spave. Looks interesting.