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Jon Savage

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    Belmont Shore

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  1. We regularly spend a couple weeks in AirBnBs overseas & we usually take the following in our knife roll / luggage- we could pare it down some but we have never had a space /weight issue thus far. the only hassle is, of course, that much of this this stuff can't be carried on & will result in having to check at least one bag when flying. 2 Chef's knives, my favorite one a 9" Gyoto + a 9" Deba that my wife's quite fond of. 2 Pettys (paring/boning knives) one large, one small. 1 microplane; useful for so many things. a Therma pen Corkscrew a small silicone spatula a bamboo spatula some favorite teas a nutmeg grater, couple of nutmegs. sometimes a 1000/5000 combo waterstone but generally as long as I sharpen just prior & the trip is ~2 weeks not really needed. A couple of those thin poly cutting boards (think about like a really thick piece of paper, cheap from Ikea) these usually get left behind in the AirBnB, my biggest beef with rental apartments knives aside is the general lack of cutting boards. A chef's coat which goes a long way towards keeping cooking splatters / smells off of one's clothing especially important when one's ability to launder clothes light be limited. Spices, general pantry items that might be needed we just buy locally. Sometimes we've ended up buying silverware, a ladle etc. (srsly a 4 person flat w/ only 2 sets of silverware is a drag). If our arrival time is late in the day or on a Sunday perhaps some Coffee as well for that first morning since in many parts of Europe stores are still generally closed on Sundays..
  2. My thoughts turned towards packing today. Really if you are me or my partner the most important thing to pack is a knife roll. Cutlery in rental apartments is sucky(tm) and I suspect this apartment will be no exception. Without further ado- My gyuto. Sea's Deba. 2 pettys. A microplane, doublesided water stone, throw away pepper grinder & cutting board - We leave the latter 2 behind to enrich the flat. Anything else doesn't matter; we both know how to pack & travel light... But for the knives, it would be all carry-on. Funny really - Sea & I pretty much pack the same way regardless if a 2 day biz trip or 3 weeks abroad. I'm already thinking of menus to cook; Thanksgiving will involve Duck Breast as always... Pretty funny in hindsight- We are always abroad at Thanksgiving. I don't actually know when we were last CONUS for said holiday. My back is fskedtoo... Gonna take some meds & crash. Added photo reason for edit.
  3. So yeah. So it begins with deference to the forum guidelines. I've been going to Venezia for a good long while now. I look forward to shopping for lovely seafood & eating in restos owned by dear friends. Thanks all for the encouragement. I'll reboot this food-centered blog real soon now as we depart for Venice. Quite a contrast to the last time actually - When I last blogged Venezia by chance the whole financial world imploded. We have a different apartment this go round as the one by Arsenale we'd used for years is off the market. This one is by sta maria della formosa. It has an Altana too. We are very much looking forward to this trip. Hit me up via PM or elsewhere for OT Questions.```
  4. Caffe coretto helps! I myself relish that cold damp Venice winter cold. My favorite time of year.
  5. A new Thread will be coming soon now that I have some clarification as to what goes or doesn't here. I hope you all enjoy it. I do actually put a little effort into my writing here. Thanks also due to those who expressed interest in the continuation. A dopo. J.
  6. I'm uncertain whether this has been covered or not; I don't think so as far as I can tell, - with the recent spurt of hurricanes as a reminder I think this is a topic worth exploring. Obviously, the solutions I propose, fit our needs but as always YMMV & I'm actually quite interested in what other folks do. We live in Southern California so hurricanes are hardly a real concern but earthquakes are very much on our minds. an example in point - We had neither power nor gas, phone for that matter, for a full week after the Northridge earthquake. We did just fine since I raided all the camping stuff from my truck & what we currently do has evolved from that experience. We keep a fair bit of shelf stable food on hand both in our house & vehicles, what follows are examples that work for us. In each truck: 5 Gallons water; the 2.5 gallon things from the supermarket work fine. These do have a shelf life so rotate. 5 days of food for 2 people - a combination of freeze dried stuff & also shelf stable supermarket thinks like Knnorr soups, dehydrated hash browns. My connection's gone unstable; I'll have to finish this tomorrow. (sorry).
  7. Yes. Thank you- I've been very remiss. I'll start a new topic tomorrow - Subject = most likely Venezia 2017 autumn like a moth to a flame redux. That suit?
  8. So yeah... The next trip (or actually several trips later) is forthcoming latter 1/2 November thru early December this year (2017). . Any interest in following along? I enjoyed blogging that once upon a time & would like to think I have mise en place for another go. Up to y'alll.
  9. There's a *ton* of useful stuff I or we as in myself & partner use every day as a direct or indirect result of egullet threads. So yeah; as someone noted this can become an expensive thread... Pretty funny though how much this forum has given us over the years. Equipment that is sublime recommended by trusted friends here. I won't even go into techniques that were learned here & serve us so very well; fodder for another thread maybe? Anyway, I guess this counts as thank you & acknowledgment for how very valuable this place has been to us over the years. Hence my interest in how it has impacted others. Jon
  10. I have not experienced warping with my pan either. Note my CSO is newer than many in this thread & the pan is corrugated which seems to be sturdy enough at least for almost 2 years of daily use in one way or another. JS
  11. Apologies if this has been covered before - if so I'm sure it will get merged somewhere appropriate. Here's the question - what are the best, most beloved, pieces of kit you have added to your kitchen/cooking arsenal in the last 2 years? It could be anything from a pot or pan, appliance small or large even a knife or better garlic press... the possibilities abound. In my case, it would be the tCuisinart countertop combi oven thing & the Darto No 27 pan - each of which I was turned onto from this forum and both see use daily. There's actually a number of things I've been turned on to here that have worked out very well indeed but I thought I'd limit it to the last 2 years so as to keep quantities to a modest roar. Jon
  12. I scaled the loaf sizes accordingly which seems to have worked well at least for us i.e. 2 small challahs, 2 demi baguettes & one loaf pan's worth of bread. I can see where baking loaves that involve more than (SWAG) 500 grams of dough each if making one, 1/2 that if making two could quickly become problematic. One feature I really like is the keep warm option; last Shabbat I made a savory noodle kugel in the oven, some lovely caraway cabbage sautee, both held warm while I sauteed a duck breast, also held warm to rest while I sauteed some potatoes in the duck fat that had rendered from the breast. Nifty to be able to pull the meat off the fire @ 115 internal; let it rest / finish @ 120 or so which results in perfect;y done meat; at least as far as our liking is concerned.
  13. I live a couple blocks away from Simmzy's Long Beach location - their burgers (and other food) are uniformly good with a usually well-curated craft beer tap list as well. It has become a micro chain with I think 6 locations with Long Beach being the second one. I'm honestly not sure it really falls into the fast food category - it is very much an upscale casual sit-down kind of place. I do very much like In'n'Out; abhor 5 guys in that it is cold molasses slow & the 2 times I did try to eat there the burger was basically cold by the time they assembled it and got it to me. Burger King also does a pretty fair job too. I've found Sonic to be unobjectionable but also in no way memorable.
  14. It has been over a year since we got this device. A few remarks in no particular order: -It bakes outstanding bread -convection steam bake is the bomb for brisket & or ribs (225F all day mmmmm) tho I wish the timer would go over 120 minutes. Starting again is EZ but I'd much rather set & forget. -Broiling is the next best thing to an actual salamander -it makes absolutely killer toasted bread or bagels -perfect for not heating the house up; see below: In the time we have had this oven we have only used our regular oven for turkey's standing rib roast & the like so maybe 3 times in the past almost 2 years? If there are only one or two people to cook for this thing absolutely takes the cake. We like it because it is precise & doesn't heat up the kitchen, which by ambient 85F (=29+C) in the house is oh so very welcome. The short version = we are very happy with it & hardly ever use our conventional legacy oven. $250- or less really well spent IMHO.
  15. Jon Savage

    DARTO pans

    I'm really happy with my 27 cm pan. Used it several times & it seems quite non stick already. My wife remarked it seems like Teflon. I did nothing special upon receipt; just gave it a good scrub & seasoned with rice bran oil. Eggs just slide around too. It is, in short, my new favorite pan. TicTac - that's kinda sorta normal. Keep using it; no need to get too crazy about seasoning it as it will most likely sort itself out.
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