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Everything posted by CavePullum

  1. and I thought I was the only one with restraint problems. This is my absolute favorite cookie! I do almost the same thing. I form the cookies individually and (plastic)wrap them before they go in the freezer (raw). I don't like to cut through the frozen log because I don't like cutting through a chip (I cut blocks of Callebaut chocolate to get my chips and I like to keep what chunks I end up with whole for that gooey chocolatey effect). Then when I want some WPCs (like for dessert) I cook them off in the oven (14 minutes instead of 12). Just did it last night, in fact. We sit down for dinner j
  2. Lucky you! Nothing wrong with a healthy discussion, as long as it is constructive. Our little chat may help someone who is looking to make a decision on a Bamix.
  3. One reason I went with bamix-usa.com is that they offer a 10 year warranty while PleasantHill offers only 1 year. Granted, Bamix-usa does charge an extra $20 for their Gastro 200. I got the feeling, also, that they may be able to do something on the price (or maybe throw in the meat blade, perhaps?); anything is negotiable. Bamixes are supposed to last forever, so maybe a 10 year warranty isn't significant, but lemons exist in the best of circumstances. Really comes down to one's risk tolerance. I agree that the recipe book and DVD aren't exactly worth extra $$, but I do kind of like the stan
  4. Here I was all set to buy a Waring Pro after reading through this thread... it is now on amazon for $80, which seems like a good price when I decided to go and browse through Williams Sonoma's site and came across the "Krups High Performance Deep Fryer" priced at almost $400. This thing looks almost identical to the Waring Pro in its specs (1750 watts, nearly the same advertised capacity, a little lighter, etc.) So I can't help but wonder why it is > 4X the price. I know that the advertised wattage of an appliance does not necessarily correlate to its power, so maybe the two really aren't c
  5. I called Bamix USA and they gave me some interesting info. Basically Bamix makes 2 motors. The most powerful one is on the Swissline and the Gastro series. The less powerful one is on the Deluxe, Mono, Cassette, etc. The only other differences are (1) the accessories included and (2) the Gastro lines have a longer wand (but again, same motor as the Swissline so same power and same durability). The guy on the phone reminded me that the motor housing can be easily submerged halfway and not damage the machine since it is sealed near the top. This fact makes getting a Gastro serious overkill for
  6. Hi Folks, http://www.bamix-usa.com/ Anyone out there with opinions on Swissline vs. Deluxe vs. Gastro? I am having trouble choosing between them... Thanks!
  7. Dear Heartlanders & KC-folks, I will be in KC one a Sunday and a Monday night. I would like to host a small family dinner at a top KC table (price no object) and am dutifully doing my research.... and I can't decide, so I pose the question to you. My first choice would be bluestem, but they are not open for dinner Sun/Mon, and the dates cannot be changed. I have gleaned the following names from your previous posts and am hereby requesting your additional comments and knowledgable recommendations: 1. 40 Sard OR michael smith OR The American Restaurant (OR other special occasion place)? 2
  8. Unfortunately the new website is only new for the French programs ... it links to the old one when you are looking for info for international students (the Anglophone program). And the old one is pretty crappy if you ask me. The information is out of date - I wouldn't trust it.
  9. I don't have lots of details on the Pat course, other than I know it is very well regarded. Last year I know they had a week (or was it two week?) Pierre Herme workshop that most pastry fans would kill to do. Doubt you'll get that elsewhere. If the Pat program is at all like the Cuisine program they are going to have different schedules for each day of the week. So a single day's schedule isn't going to tell you much. Here is what I know about last year's program: 1. It is shorter than the Cuisine program, but still very intense 2. You get a day every two weeks of cuisine, which I think is in
  10. OK, so, if I may bring up one of my scenarios which I don't think has been answered.... What about higher-end restos. Restaurants where one may spend from 200-800 euros for dinner. Are you saying if one spends 800 euros and experienced exceptional service one should leave a 40 euro tip (5%)? What would you (and this is an open question) leave on a 350 euro dinner, 500 euro dinner, 200 euro dinner.... is there a "tip cap"? Yes, I know it depends on if anything was comped and/or if the service was great.... assume the service was well above average and no comps.
  11. In NYC I regularly left 20%, unless the service really sucked and then I would leave 12%. I arrived in Paris trained by the NYC scene to tip reasonably well... I came to Paris from the states a year and a half ago, and this tipping question continues to plague me. I figured I would run some numbers by those expats lurking about who have been around Paris longer than me. My french parents-in-law typically leave 3-5 euros when we go have a relatively simple dinner - maybe 30-40 euros a head... at a local brasserie including wine. Personally, I fee weird leaving less than 5 for dinner. I regularl
  12. Concerning the school on l'Abbe Gregoire in the 6th: This school is quite large and has several programs in it, including one catering to foreigners (which I have written about above). That being said this is also a French high school for "metiers" - pofessions. They have programs in everything from boulangerie, patisserie and cuisine to textiles, interior design and a bunch of others - all for those clean-cut french kids. See: http://www.egf.ccip.fr/presentation.asp They also offer "formation continue" - adult continuing education for professionals much like the CIA's Greystone campus does. T
  13. Any folks out there celebration Thanksgiving this year in Paris? I am taking the opportunity to introduce my French in-laws to the traditional American Thanksgiving classics (you know, pecan pie, etc...). I found that the store Thanksgiving in the 4th sells fresh cranberries and am getting ready to head out there (greve or no greve, yay Velib!). I have a dinde de Bresse ordered which I am really looking forward to. I am curious to know what you turkey-day fans are doing and sources for tough-to-find ingredients (hello, sweet potatoes anywhere?) -Cave Pullum
  14. Hi there, I am an alumn of the program at Ferrandi and I have to say, I cannot recommend it highly enough. I have also had experience at Cordon Bleu (Paris) and was very disappointed. It comes down to this: kitchen time and breadth of experience. You will spend less than 8 hours per qeek in the kitchen at CB (3 sessions per week). You will spend 16-21 hours per week in cuisine at Ferrandi PLUS 5 hours in pastry per week. You will get French classes, wine classes and wine/food pairing classes at Ferrandi. You will get none of these extras at Cordon Bleu. You will use professional equipment at
  15. TarteTatin, put me on the list for smuggled toms too! Felice, not to put a damper on things, but I have spent some (summer) time on the French sourthern Med coast from Marseille to the Italian border. I search through every market I come across, and my success rate on tomatoes is about 5%. I once found some nice pink Brandywine-like ones in a market near Saint Mandrier Sur Mer (outside Toulon) which were above average, but that stand's other varieties were mealy and tasteless. I've sailed around the Med for months at a time and been surprised by the mediocre tomatoes in many markets from the B
  16. I've only been in Paris for a little over a year and I currently live in the 6th arr. near St. Germain des Pres. I tend to travel to markets since I haven't really seen anything particularly good for veg/fruit near me. (Although I cannot recommend Fromagerie 31 on Rue Seine highly enough... sent there by the Derniere Goute people) I have tried Place Maubert, Raspail and a variety of others in the 5th, 6th and 7th. I liked the bio stand at Place Maubert, but really nothing else. These days I am occasionally schlepping all the way to Ave Pres. Wilson (between Alma Marceau and Iena) on Wednesday
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