Robenco15

This is an interesting conversation. The method in the Zuni cafe cookbook always sounded interesting but I couldn't figure it out when I first read about it. For what it is worth, I do the horizontal cut along with the other two. I guess the classic way. If you have a razor sharp knife and good techniqe I see no reason why this method would be slower or less precise than any other way. Fortunately I do have a razor sharp knife. If I were to not do the horizontal cut then that is one leas cut I get to do with my knife! This video, while a bit over dramatic with the flying pieces of onion, does show how easily and quickly those horizontal cuts go with a sharp knife. P.S. That isn't me.

This was released today from his upcoming cookbook. Thought you all would be interested. http://abcnews.go.com/GMA/recipe/home-cronut-recipe-dominique-ansel-25948902

Kitchen table tiles?

Pork Tenderloin, Cauliflower Curry Puree, Toasted Naan, Caramelized Apples

by the way, any idea where to find English subtitles for those videos? They look incredible.

Either way the people know what they are talking about and not every person there works for Chefknivestogo. And it is obvious who those people are. I truly think that avoiding that website for the reasons you listed is a stupid reason. The amount of information that can be found on that website is fantastic. You can always use that forum to get answers and take your business elsewhere if you really are bothered by that.

2nd that. They actually have a few questions they ask you to answer when posting a "help me find a knife" thread.

It was great! I definitely want a bigger hare for next time though. The loin seemed to be half the size of the one you had the other day. Maybe I lost some when butchering it, but I don't think so. But yeah, great dish. I need to do it a few more times to really get the refinement of it all down, but hey, this was the first time I've butchered, cooked, and ate a hare and it came out really great. Lots of work still to get it to look like your plate!

Hare au poivre with Robuchon potatoes.

Sure, go for it. I just bought some bourgeat copper pans. My grandkids will give them to their grandkids. I'm only 26.

This?- http://www.previninc.com/shop/Sitram-Profiserie-Saute-Pans.html

I actually bought one from him awhile ago when I thought it was the a new (to me) great thing. I used it. It was ok. I didn't use it a lot, but some of the bamboo sticks broke, but even worse the glue was coming undone at the bottom. I never bothered asking for a replacement so maybe I would have gotten one. I also noticed that when I spread the sticks apart slightly to look "inside" it, there was grayish coloring all over. Almost like mold, if not mold. I wasn't crazy about them so once I saw that I didn't bother with it and just threw it out. For my cast iron I use a scotchbrite sponge that has a rough side and a soft spongy side. Mostly use the rough side to get the stuck stuff off and then the soft side to make sure it is all out. I only really use my cast iron for high heat searing (400F +) and because of that the seasoning went pretty quickly. Then my fiance left some leftover taco meat in it over night, the fat congealed, I guess there was moisture in it as well since once I cleaned it I had rust spots all over. Since I'm here, a scotchbrite sponge's rough side wouldn't be enough to take away a lot of the seasoning would it? And I assume I am going to need something stronger to get rid of the rust before I can re-season it right?

Yeah I don't think I could ever justify the cost of it, but if a cheaper English version comes out with details about plating, etc. I'd be interested in it for sure.

I'd love to. Not sure when I'd find the time exactly with school being back, but it'd be worth checking out anyway. I need to return your other magazines and books too! p.s. Have you seen Alleno's new book Ma Cuisine Francais? Over 1,200 pages, 500 recipes, and only(!) 1,500 Euros. Apparently a US edition is coming out by the end of the year but haven't heard much about it besides it will be smaller. No idea what that means. Dimensions, length...price?

Magazine or 4 Seasons? I don't remember seeing that in 4 Seasons. Sounds amazing.

Chefknivestogo is impressive in many respects. I placed an order on a Monday and it showed up Wednesday. It started in Wisconsin and came to me, in Connecticut. The forum is probably the best forum anywhere when it comes to knives. Absolutely stellar. I'd be comfortable recommending that place as the first and last stop for all knife matters.

Andie (and anyone else), Do you have any experience with the 1.6 quart, 7.9" diameter Bourgeat flared saute pan? I recently sold my 18cm Falk saucier and was thinking of moving up to the 20cm Falk saucier as it would be more versatile for my needs. However, I did take a look at the Bourgeat and the dimensions are nearly identical. The Bourgeat is slightly shorter and holds a little less (1.6 vs. 1.8 quarts). Was thinking the flat part of the Bourgeat may be larger and therefore give me more room for risotto and other smaller things may saute. But, as it is 1.6 quarts, that is incredibly close to my now sold 1.37 quart Falk, so I don't want to end up buying more or less the same pan after this is all said and done. Thanks for your reply!

SOLD!

Pics:

Thomas Keller's Summer Cream Corn is a family and friend favorite I do a few times over the summer. It's in the Ad Hoc cookbook. The recipe is everywhere online. It unbelievable. I actually made it along with his Buttermilk Fried chicken this past labor day weekend. Phenomenal. I can't praise it enough.

Hey Guys, I have absolutely no idea if I can post this here or if there is another place to post this, so please move it to wherever it is supposed to go, or delete if I am breaking some rules. I recently purchased the Signature Line Falk Culinair Try-Me Copper Saucier. It has a stainless steel handle and is one month old. Lightly used. I made an incredible hollandaise with it the other weekend. It has mild abrasions/scratches on the bottom due to my iron grates on the gas range and mild abrasions on the sides from cleaning it. I say "possibly selling" as I am waiting to hear from the company still and am not quite 100% I want to sell it. I figured if there was some interest though I might be up for it. Here is the link to the product - http://www.falkusa.com/falk-copper-cookware-sauce-pans-and-sauciers/falk-copper-cookware-sauciers/18cm-falk-signature-line-copper-saucier-1 I am asking for $150 as it basically cost $200 with shipping. In the end, it is an incredible copper pan that performs incredibly, even with the slight abrasions. It will last you forever. Please PM me if you are interested. Right now I can't say 100% that I will be selling it, but if there happens to be interest I could see myself parting with it. By the way, I am thinking of selling it as I think the 20cm saucier would be better for my uses in the kitchen given who I cook for and what I cook. Thank you and I hope I did this right. I have never posted a classified before!

Andie, whoops. I just noticed you answered this in your post with the pictures. Sorry. I don't have a 1/2 size oven. I have a pretty large oven. I guess the saucier would fit without much of a problem then. Thank you!

Andie, how is the 4 qt in the oven? I know the Bourgeat handles can be at a pretty steep angle sometimes. Thanks!

Pbear, thanks for your reply. Only thing I wanted to say was that I was referring to two .8 quart pots, as in 4/5 of a quart. There is a decimal hidden up front. I certainly don't see much of a need for two 8 quart pots. So I was thinking out loud more along the lines of multiple smaller saucepans. The thing with flared saucepans is that they have a larger diameter but hold less than a straight sided saucepan with the same diameter. That takes up a lot more room on the stove top and when storing. I think a small flared pan and a 4qt size flared pan cover me for everything and anything inbetween.

Yeah I'm right with Andie. I have lived by the "buy it for life" code since I was a young kid. If I can have the best AND it will last me forever, the cost barely plays into the decision (within reason). I definitely don't own copper because it is cool. I own it for how it performs, how I can throw anything at it, and its durability/longevity. I also own a really high quality japanese knife. It is also really cool. That also has no bearing on why I purchased it.