weinoo

Been on a bit of a take-out binge lately. Maybe all this cooking is finally getting to me. But - and this is huge - I got Significant Eater to come out and have dinner (properly distanced, outside, etc. etc.) on Saturday night after our passeggiata. So for the first time in well over a year, dinner at Cafe Katja. The standard pretzel with butter and liptauer. Our other app is the new chicken soup, with noodles made from a crepe batter, which I need to find out a bit more about (@Duvel?). Followed by a burger for my wife (that's what she was jonesing for) and fried chicken, mashed potatoes and slaw for me. Accompanied by the above.

Really beautiful cook on the duck there, @paul o' vendange. Not too rare on the breast, the way it should be. How'd the legs come out with the breast at that temp? Now you're just teasing. What I would give for a cassoulet from St. John.

Correct and exactly what I started to do. Though probably at the end of my copper cookware acquisition phase. (Unless...) Interesting thing about the tin-lined pans; when used correctly, they are as non stick as any nonstick pans might hope to be.

With the caveat being that equipment here, using NYC water filtered via a Brita, never needs descaling. Or at least never appears to need descaling. That's the CSO (first one 5 years) and the Silvia (over 10 years), as well as the inside of the kettle water gets boiled in for pour over coffee, which remain deposit free.

Probably. Can't imagine the cook being able to spend time frying and flipping them in a pan. In a pot of oil or a commercial deep fryer, much easier.

They probably don't want to tell you what's in it so you don't make it at home for a few cents. https://www.bobvila.com/articles/how-to-descale-a-keurig/

We've actually had this discussion (Montreal bagels) once before... I was gonna say Schwartz's, but no luck on the shipping thing. How about...

This is the sauté pan in stainless, from East Coast - I certainly didn't pay anywhere near this. https://eastcoasttinning.com/copper-cookware-for-sale-2/saute-pans/j-db-10-copper-saute

Had no problem with the tin-lined pans. With proper care, the tin lasts - just no high heat and pretty much it's okay. Of course, it's not being used every day or in a restaurant type setting. And that big saucepan is for soups. As a matter of fact, once I took that particular tin lined pan into Bridge because maybe it would be nice to re-tin it. They told me I was nuts, as no copper was showing through. A couple of places do re-tinning: https://eastcoasttinning.com/ https://rockymountainretinning.com/ https://brooklyncoppercookware.com/ Be aware that if you're afraid of spending money on new or vintage copper, these sites may be your downfall.

Mauviel has the 150 and 250 lines; they claim the 150 is for home cooks as it's lighter at only 1.5 mm thick. while the 250 is for pro and the copper 2.5 mm thick.

@JoNorvelleWalker - have you tried or been able to transfer pix to your desktop using WiFi? I tried today, and basically it's not supported any more - at least not on my A6000 with Sony software (play memories). Once I upgraded to OS 11.whatever (Big Sur), that was all she wrote. Still can transfer to my iOtherstuff though (mobile works).

Absolutely - it's great stuff. As did @rotuts (??), brought back a bunch of pieces on different trips to Paris (1 piece at a time - stuff is heavy!). The first 2 pieces I got from them are old-school tin lined - a 3-liter saucepan and a "rondeau" 3-liter sized one but with one handle (called a sauté pan). I have one or two others. FWIW, Falk might be even more to some people's taste. Here's the Mauviel stuff... Front left is the tin lined sauté pan with one handle. Right is the low-sided stainless-lined frying pan. Hammered 3 or 4 liter sauce pan. Tin lined. Splayed sauce pans. Tin lined on left (1 liter) and stainless lined on right (2.5 or 3 liter). Except for one, all purchased at DeHellerin. I don't even know if these tin lined hammered can be had any more. Mauviel now has about 10 different lines of copper (to say nothing of stainless and other stuff); when the first of those coppers above were bought, it was probably one of two lines then being made.

Not easily available for you, @Objective Foodie, but for here, a favorite is George Howell. I did have a subscription to Tim Wendelboe out of Oslo, but international shipping, delays and customs all made for unmanageable inventory control (i.e. running out of coffee at inopportune times). Another subscription, which is on hold, is via Counter Culture in North Carolina. Good beans, also roasted the day before or day of shipment, but not absolute fave and variety sometimes lacking. Ordered online, Howell ships within a day or two (some may even be roasted to order, otherwise within the past day or two). Coffee ordered Thursday and package arrived yesterday... Free shipping at $50; 3 bags last about 10 - 12 days. It's possible that a few 120 gram packages will get vacuum sealed, which depends on laziness factor. The medium roasts can actually be played around with to use in the Silvia, which will shorten the lifespan of these 3 bags.

yeah, totally tempermental.

You're quite welcome. And don't know if it's the same exact fruit, but pixie tangerines this year are also amazingly sweet, if....hmmm...pixiesh. From Ojai, CA. http://www.ojaipixies.com/ Helpful? What’s The Difference Between Oranges, Mandarins, Satsumas, Clementines, Tangerines?

I saw a nice tip from Jacques. He takes bunches of the stems, washed, dried, and wrapped in cling film, and freezes them. He then uses them, still frozen, in stews and soups which are heading in that Mexican/southwest direction.

I think this is one of the reasons I dislike the handles of the MC2... The angle change. MC2 on the left, MC on the right.

Yes - they changed the handle composition and shape; when I use MC2 handles (I have a few pieces), I just don't find it as comfortable as original MC. When i sent back my old, old MC nonsticks which really got beat up, they replaced them (lifetime guarantee) with MC2 I wonder if anything else was just ever so slightly changed - without telling us!!

As great as the cameras (and the pictures taken with them) may be in iPads, iPhones, Androids, etc. - in my opinion, they just can't match what a good, true camera can do.

Possibly, but imported, such as Mauviel, Le Creuset, et al. That MC line was a favorite in every American pro kitchen back when it was the only thing All-Clad made; marketing, certainly, but also they could take a beating and come back ticking. While the differences are certainly minor, I think people also choose (if they're buying one of these two brands, as I was), based on a couple of things. One - can I get a matching hood that looks good and fits into my design. Two - do I want open or sealed burners? Etc. But hardly a $5000 greater price. And I don't know if you're looking at Blue Star lately, but their marketing team has kept busy with design... https://www.bluestarcooking.com/2021-color-of-the-year-light-aqua-green/ (2021 - did you know the color of the year is aqua green??!!) https://www.bluestarcooking.com/cooking/ranges/

I don't know if it's a loss leader or what, but I can pretty much buy a cooked duck at a Chinese supermarket (or restaurant, for the matter) for the same price (or less than) a duck needing to be cooked. Limiting that to a roasted duck, not a specially prepared one. Not so with the chicken, pork, etc.

I remember you mentioning that previously. Funny how chicken can be rare-ish (at least looking rare-ish) without fear of death!! And I think you mentioned sushi is also deadly.

Couple of interesting articles on that prepared food section in American supermarkets... https://www.cheatsheet.com/culture/the-gross-truth-about-the-prepared-foods-section-at-the-grocery-store.html/ https://www.grandviewresearch.com/industry-analysis/ready-meals-market https://progressivegrocer.com/outlook-grocery-prepared-foods-remains-strong

The birds and pork are definitely what I limit my buying to here. Ducks are usually pretty damn great. Often, the chickens (well, certain styles) are actually cooked less than many people who grew up with their mother's over cooked chickens like. I like them; my wife doesn't. But if you're saying that that beef doesn't look overcooked...

There's a nice history off All-Clad here... https://www.centurylife.org/a-not-so-brief-history-of-all-clad/ https://www.centurylife.org/is-all-clad-worth-it-is-it-still-made-in-america-why-does-it-cost-so-much-what-are-some-alternatives/