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Marlene

eGullet Society staff emeritus
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Everything posted by Marlene

  1. Marlene

    Dinner! 2007

    First burger grilled outdoors for this season (yes that's plastic cheese. Sometimes it just works, ya know?) Served with panko coated onion rings
  2. Give me a minute to wipe the grease from my fingers and open up the information folder ...(I've already started in on the chipotle lime; disturbingly delicious). Okay, the press release is dated March 26, 2007 and it says they're launching their Crunch brand of kettle cooked chips, Restaurante and Arriba brand tortilla chips throughout Ontario, Quebec and Eastern Canada starting THIS MONTH. So, I guess this means any day now. But the release also notes: "For the time being, Westerners can take heart that not everything Old Dutch that is sacred to them will be shared with everyone else. Some Dutch favourites, including the famous Old Dutch twin-pack box, will still only be available in Western Canada." Now, I don't know what this whole twin-pack thing is all about, and why a box of chips is so sacred that they won't share it with the rest of us. But suddenly I want one real bad. ← So the ones I used to order online, BBQ, ripple etc will not be available still in Ontario yet. That's depressing. Old Dutch also has a really good salt and pepper chip as well. My husband was recently in Saskatchewan and brought some of the garlic and onion and the buffalo wings chips home, but we haven't tried them yet. I have several boxes of BBQ still from my last online order (my husbands favourite) and a friend sent me a care package of a case of Old Dutch ripple, so at least I'll have my Old Dutch fix for a while.
  3. Oh very cool. It would be nice to see them start showing up here again. This is the email that I received from them
  4. Marlene

    Dinner! 2007

    I like the Le Creuset grill pan actually. It cleans up like a dream.
  5. I have both the 7 cup and the 12 cup KA processors. If you're going to do dough, you're going to need the 12 cup, unless you're doing half batches of dough. The 7 cup just isn't big enough.
  6. Marlene

    Dinner! 2007

    In something a little different for dinner - breakfast. Omelette with Pommes Frites The omlette had red and green diced peppers, bacon and cheddar
  7. Marlene

    Home-made Pancetta

    I think I mentioned I do use a boning knife. I prefer slightly chilled. Each to his own.
  8. Marlene

    Home-made Pancetta

    I just find it more slippery and hard to hold onto at room temp.
  9. Marlene

    Home-made Pancetta

    Sticking in the freezer for a few minutes should help. Do you have a filet knife? That's what I use.
  10. Marlene

    Dinner! 2007

    Thanks!
  11. Russ I have put my reidel in the dishwasher for years and have never broken one. My good crystal for dinner parties is by da Vinci, and no problems with it either.
  12. I recently had cause to exchange some emails with Old Dutch. They have stopped their online ordering for Canada and have no plans to start it again. As for Ontario, right now, they are only starting with Thunder Bay, although they tell me to expect Humpty Dumpty to start tasting more like Old Dutch!
  13. There's no doubt they are long cycles. And mine may be a different model than yours since I have an electronic screen and it scrolls through the whole different 19 cycles and then I select one. Edited to add, if you have your model number, you should be able to go to the Miele site and download the manual as well.
  14. The longest cycle for me has been the normal cycle at 1 hour and 58 minutes. It's definately long. the economy is much less but doesn't dry as well, and the short program for very lightly soiled dishes is only 30 minutes. But yes, it can be a pain. If I'd had room, I'd have put in two dishwaswers, since mine seems to run all day long!
  15. Marlene

    Dinner! 2007

    That pork looks fabulous! Can you share the recipe?
  16. Um, me. I always just make a half a sandwich for myself. Maybe that's because I'm not a huge bread eater
  17. Marlene

    Dinner! 2007

    You're welcome! The other thing I do is use a square springform pan for these, but it's not as important since you're going to turn them over and frost the smooth side anyway. I just always have problems getting my squares out of a regular pan.
  18. Marlene

    Dinner! 2007

    The recipe is in RecipeGullet - Double Fudge Chocolate Brownies I did add half a cup of chocolate chips to the batter.
  19. Bah yourself! It does not take less time by hand. In fact those of us who suffer from shoulder injuries can't take all that whisking. We made mayonnaise by hand in class and I though my shoulder was going to fall off. There is less cleanup though.
  20. Marlene

    Dinner! 2007

    I haven't been posting much on this dinner thread lately. A few recent hits included: Steak with cognac and mustard sauce: Rack of lamb with greek potatoes Beef Stroganoff: And from a bakefest this past weekend Cinnamon rolls: Brioche from Bouchon for french toast And double fudge frosted brownies
  21. Yep, blenders work quite well too.
  22. I don't know why it's in quotes on the menu,except maybe to make the technique used stand out, but we asked our captain about it when we had the dish. he said it had been done sous vide, but they didn't always do it that way. We strongly suggested they go back to the original method. I'm be willing to bet your lamb was done sous vide as well, and it truly is remarkable lamb. When I was at the gourmet institute last october, I attended a seminar by Thomas and his lamb purveyor. As a surprise, each of the seminar attendees got two lamb chops. One by Keller's purveyor and one by a Colorado lamb supplier. The sous chef, (that Thomas brought from Per Se to cook the lamb) came in and discussed the preparation which was done sous vide, and which he stated was the same way it was prepared at Per Se.
  23. I make mayonnaise in my stand mixer rather than my food processor using the whisk. It just seems to work better that way.
  24. shencai, your experience exactly mirrors ours at a recent dinner at per se. You got a couple of different things than we did, it looks like they may have stopped using sous vide for the butter poached lobster, and I don't recall getting finishing salts for the foie, but I too, felt it was worth every penny and I agree that they've combined service and hospitality to a fine point. I would go back in a heartbeat. Year's salary or no.
  25. That's an interesting technique and not one I've heard before. I know that most of us agree that Molly's braising temps are way to high. I never braise at higher than 250 and sometimes lower depending on how much the liquid is bubbling. But I can't say I've had any problems with dry meat using her recipes, as long as I don't follow her braising temps!
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