ElsieD

PSmith, that's hilarious. I can't stand little kids in restaurants. If they are really young, they get bored cry and or scream which is not my idea of me having a good time. I also don't like how some parents of 4 or 5 year olds let their kids run amok in restaurants. I am, however, sometimes very pleasantly surprised when I see some really well- behaved ones, and there are some. It really comes down to the attitude of the parents.

The pans I have now are made by Lagostina and yes, they are still perfectly flat and do work on my stove. Here is what the Demeyere site says about the Controllnduc line: Controllinduc is a safety system that limits the maximum temperature to 250 C on induction cookers. The pan will heat to 220C but above this temperature the power of the inductors progressively diminishes and stabilizes between 245 - 250 C. Beyond 250 C the material loses it's magnetic properties and demands the induction plate to diminish it's power. Kind of neat, that. Thank you very much for your responses, I appreciate it very much. If anyone else would like to chime in, I would be happy to hear from you.

Surely someone must know something about the Demeyere line that they would be willing to share?

I just purchased an Iwatani torch and have used it to sear steak, on which it does a great job. What other items can I sear with this? Poultry? Fish? Scallops? Pineapple? Any suggestions welcomed.

Last year, we bought an induction range. I have been using the same stainless steel pots and pans that I previously used on my gas stove, but wouldn't mind getting some new ones. Today I was at my favourite kitchen store and saw the Demeyere line. They have a line designed specifically for induction called Controllnduc. Does anyone know anything about this line? Or about the Demeyere line in general? They are fairly pricey, but are they worth it?

That looks amazing. Are the chicken dumplings deep fried?

Peter Reinhart has a video course on the web site Craftsy.com if anyone is interested. He gives over 5 hours of teaching under the following headings: Lean dough, straight dough method, Lean dough, pâté fermented method, Rustic bread, pain a l'Ancienne method, Sandwich bread and soft dinner rolls, Marble rye bread, and, Chocolate babka I have watched all of the segments and really enjoyed them. I have several of his books but it sure was nice to see the breads demonstrated. The course is $40 and you are able to ask Peter questions. I have had several questions and they have been answered within a few hours. Whether Peter himself answers them or not I don't know but the answers do come under his name.

http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/402-sriracha-seasoned-salt.html Maybe you could make your own? I just made some of this for my husband and he says it is excellent.

I do mine for 45 hours at 55.6 followed by a quick sear and they are perfect.

keychris, I am in awe. Those are beautiful.

So I'm bumping up this topic as I have a question about toasters. I went through the whole topic again and it seems that Breville is preferred by a long shot to the Dualit. We were out again today looking at toasters and the store had a Waring 4 slice toaster on sale for $50 less than the 4 slice Breville. Does anyone have an opinion on the Waring? Thank you.

I just season them and sear them in a cast iron pan on the stove to medium rare. Usually like to serve them with a mint based sauce.

I'm interested in buying an electric griddle if I can find one that is worth buying. Does anyone have one that they would recommend? I used to have a non-electric one that I used on my gas stove but I have an induction stove now and I can't find a non-electric one that works with induction, hence the interest in an electric one. Please note that I am looking for a griddle, not a skillet. Thanks in advance.

Emily, I'm so glad you enjoyed Fuschian. I have eaten at Bistro St. Jacques and it is as you say - solid, good food. I have heard good things of Bread & Son so will have to make a point of trying some of their goodies.

Emily, Fuschian is mostly Vietnamese, with a smattering of Chinese and Thai dishes. For example, if you want Pho, they have a good choice. Typical of these places, should you go, be prepared to not get served at the same time. Food is served as it cooked. The food there is delicious, the atmosphere casual. It is an unpretentious sort of place. Atelier has a set menu of tasting plates and you don't get to pick and choose. Rather, you get what is being served. There is room for about 30 patrons and they all get the same thing. Price is usually $95 a person not including taxes & tip. They do have wonderful food, and it is worth the splurge. Hope this helps.

Thank you for all the trouble you went to to post this recipe and the detailed instructions. I have heard many good things about this bread but have also read that it is next to impossible for the home baker to make. I will have to try this recipe.

I agree with Atelier. The chef there won the Gold Medal Plates this year. An alternative would be Juniper Restaurant and Wine Bar. If you are looking for an inexpensive Asian restaurant, a particular favourite of ours is Fuschian, on Somerset Street which is in the heart of Chinatown (fast becoming Vietnamesetown). Let's us know where you end up!

I make my stocks using only bones, meat and water.

How is dulce de leche pronounced?

Note to David Ross. Any chance you could post the recipe? It sounds delicious.

I did mine for 24 hours at 134F. It weighed about 2.5 pounds.

I cooked the eye of round sous vide and I am amazed. It is tender, moist and has a surprising amount of flavour. I cut a few thin slices to try it out and we had to force ourselves to stop nibbling. I had been wanting to try this particular cut of beef cooked sous vide as I had heard good things about it and I am not disappointed. It will make wonderful roast beef sandwiches. I don't know that I would serve it as beef for a roast beef dinner as I don't know (yet) how tender it will be if it is cut more thickly. In any event, for the price I can see doing this again. It won't supplant my usual strip or hangar but it's darn good.

I picked up an eye of round roast today. It is Certified Angus Beef, although I don't know if that makes much difference over the regular supermarket variety. It does, however, have some visible marbling. So, I will follow Kerry's method and salt it using 1 teaspoon per pound and leaving it in the fridge in it's vacuum pack for 24 hours. I will then cook it sous vide for 24 or so hours, followed by a good browning. I'll post the result. Thanks for your help. IndyRobs method is intriguing as well. I may try that some other time. Edited for spelling

I am planning to pick up an eye of round roast and cooking it sous vide. I have looked through previous posts but could only find a reference to bottom roast and that was posted in 2006. Has anyone cooked an eye of round sous vide? Is it worth the bother? I generally stay away from round anything as I find it to be pretty crappy meat. However, if it works I thought it might be okay for sandwiches.

I recently had the same problem trying to find apple cider vinegar. I usually buy a brand called Maille, and it was nowhere to be found. I ended up getting it at a Farmer's market, which was fine by me, as the quality is better. But still.....