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DanM

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Everything posted by DanM

  1. The local grocer had a couple of packages of jarret de veau, or veal shank for half price. Clearly, this is not the case or the French have some strange cut of shank that does not include the bone. I am hoping someone here might be able to identify what cut this is. It is boneless and came in two pieces, weighed about 500g and are about 15cm long. Any help will be appreciated.
  2. Yes, but that would be a dull and boring life. Since we started this expat experience, I have dragged my kids to Alsace, Venice, Barcelona, Israel, Nuremburg, Hamburg, back to the US, and Lucerne. This does not include the numerous day trips to neighboring France and Switzerland. I currently have plans in the works for Genoa, Jerusalem, Rome, Provence or Brittany/Normandy (I haven't decided yet), and Vienna over the next 18 months.
  3. Victorinox has a similar knife for about 5 francs... and it comes in fun colours! I might swing by their store to take a look. https://www.victorinox.com/ch/fr/Produits/Couteaux-de-cuisine-et-professionnels/Couteaux-doffice/Couteau-a-tomates-et-de-table-Swiss-Classic/p/6.7831
  4. This is a good idea... I have been tempted by Bodum's french press travel mug.
  5. Sorry, but I disagree. It is an issue with AirBnBs as many hosts/companies that run AirBnB apartments equip their kitchens with the cheapest items possible, keep the provisions to a minimum, and provide little maintenance for them. The pairing knife is essential as I have a 7 and 9 year old who are not yet comfortable using a 8" chef's knife, so a cheap paring knife is always a good option. Our routine on trips is to fill a box with cut up fruits and veg for lunch and snacks throughout the day. This is usually supplemented with fresh bread, cheese, and a tartine or rillette that w
  6. I am getting annoyed with poorly equipped and mantained AirBnB kitchens. The knives are damaged, basic tools missing, buying salt and pepper every time I travel, etc... I want to make a knife roll for the 4-6 times a year that I travel. These are the basic utensils that are either commonly missing or in poor shape at most apartment rentals. Here is what I have right now... Chef knife Bread/serated knife paring knife can opener corkscrew (aka my victorinox cheese pocket knife.) wood spoon veg peeler salt shaker pepper in a grinder no more
  7. DanM

    Wine pairing help

    Châteauneuf-du-Pape is a rare breed and hard to find. There is only one kosher wine from this appellation. I was in luck and found it at the kosher market. It was an amazing wine. Thanks for the suggestion!
  8. DanM

    Wine pairing help

    I found a lamb shoulder on the cheap and the market is brimming with fresh apricots from the Mediterranean coast. I found a recipe from River Cottage Fruit for slow roast lamb shoulder with spiced apricot sauce. The ingredients are listed below. I assume I should have this with a red wine, but what type? Since I live in Switzerland on the French border, I have easy access to Swiss and French wines. Other countries are as rare as a dog that speaks Norwegian. Any advice will be appreciated. Ingredients 1 shoulder of mature lamb, or mutton or hogget, on the bone A little oliv
  9. Challenge accepted. I have most of a bag of frozen veg, some flagolet beans, broth, and three chicken thighs. I browned the chicken, added the veg and beans, and then the broth. I let it simmer until tender. It was a little soupy, so I whipped up some drop biscuit dough, evacuated the chicken, cooked the dumplings, and then, through the magic of television, I have chicken and dumplings.
  10. DanM

    Onion greens

    This morning I picked up a massive bundle of fresh baseball sized onions. I am in the process of making progress for dinner with them. Now what to do with the tops. I have a bundle 4" thick and about 12-25" long of greens. They are a bit too big and firm to use like scallions or green onions. Any suggestions? ETA... How about grilling and serving with romesco sauce like calcots? Thanks!
  11. DanM

    Artichokes

    Yes. It has been several years since it was commented on and I did not feel like digging up and flogging a dead horse.
  12. DanM

    Artichokes

    The market over the border in France had baseball sized Spanish grown artichokes for 1.80 Euros per kilo. I have never seen them that cheap. There are about 8-10 artichokes per kilo. Now what to do with them? I am looking to branch out from the old standby of steam, roast, fry or grill and them plucking it leaf by leaf with some mayo or other dipping sauce. Any other creative ideas out there? Thanks! Dan
  13. We are heading to Barcelona in February and can use some recommendations. We are traveling with a 7, 9, and 15 month old. Specifically, I need simple places for lunch or places to pickup for a picnic. Dinner out is unlikely as Spanish dinners are too late for our kids. Vegetarian friendly is a plus. Any suggestions for pastries? They are an easy snack for the kids. Thanks! Dan
  14. I am looking for new ideas for our RoccBox pizza oven. It is a bench top propane or wood fired oven with a stone floor. They claim it can get as hot as 500°c. We have used it a few times to make pizza, pita bread, roasted mushrooms, and padron peppers. Tonight I will be using it to make flammemkuchen. What else can I use it for? Any brilliant ideas out there? Maybe an apple crumble? Dan
  15. DanM

    Venice

    Thanks Teo. It will be a bit touristy, but we are going to try and keep away from it as much as possible. What about on the mainland? Do you have any suggestions that would make it worth the trip for an evening adventure?
  16. DanM

    Venice

    We are planning a family trip to Venice during the kid's fall break. I am looking for dining ideas that will put up with two kids who, if their life depended on it, cannot behave in public. A vegetarian friendly restaurant would be a plus. Thanks! Dan ETA: I can also use suggestions for gelato in case they surprise me with decent behavior.
  17. Oh yes. It is a favorite around here. There is a wealth of information in the book that will be useful. Sadly, the binding is starting to fail on my copy. This will be fun. We were at the Divonne les Baines market this past sunday and had a picnic lunch which inlcuded a tasting of fresh that morning, one day old, one week old, and one month old goat cheese. The girls had a blast with it. Thanks for the warning. Sometimes the places that make you offer a prayer to the dysentery gods are the best places to eat. It is just a game of Russian roulette.
  18. Now that we are living in Geneva, Switzerland, Northern Italy is at our doorstep. Turin and Milan are a half days travel by train. I am starting to put together some ideas for a week to 10 day trip though Italy. We have 6 and 8 year old girls, so I think a little light hearted fun should be part of the plan. When I'm not immersing ourselves in the local culture, I think I will be introducing the children to local styles of pizza (although, pizza is culture!!). I will make those ungrateful twits my lovely children sit there and explain to me how this pizza is different than the la
  19. I am a big fan of books that have variations, substitutions, and vegetarian options. I also appreciate weight based measurements over subjective measurements. One onion.... how big? A racket ball or softball size??
  20. I can see this as a good addition to the series. Modernist Cuisine and Modernist Bread were epic tomes on their subject. I can see smaller, single subject books added to the series. Bonus points if they cover matzoh pizza.
  21. DanM

    Smoked Beef

    It was not edible raw... too tough and the fat layer was unpleasant. I was planning on braising a turkey roll for dinner in a stew of random veg, canned tomatoes, wine, and herbs. I pulled out a little into a small pan and braised this chunk of cow... It was perfect if not just a little over done after an hour.
  22. DanM

    Smoked Beef

    Here is a picture of the piece I bought. The package simply says Boeuf fumé from Buchinger.
  23. No idea, but it seems ribbed for the cooks pleasure.
  24. DanM

    Smoked Beef

    One of the surprises from our move to Switzerland is the availability of kosher charcuterie. Sausages of all types, confit, mousse, rietttes, etc... One of the recent finds is this block of smoked beef. It has a nice fat layer in the middle. Any thoughts on how to use it? Should I slice it thin and then fry? Any thoughts would be appreciated.
  25. Hi. i was considering a Bosch Mum for a stand mixer for our new Swiss home, but decided on the old standby Kitchen Aid instead. The Bosch provides some food processing functions, but does not chop up veg very easily. That said, I need a stand alone food Processor. I am considering this one from Siemens, but I'm open to suggestions. Any thoughts out there? http://www.siemens-home.bsh-group.com/ch/fr/liste-des-produits/preparation-des-aliments/robots-menagers/MK860FQ1?breadcrumb=kitchenmachines
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