Richard Kilgore
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Posts posted by Richard Kilgore
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Just a first reaction upon receiving the Sitram Catering evasee. It is a sturdy pan that should last a very long time. The handle is a half-round design that is most comfortable to me with a towel wrapped around it. The less expensive Sitram Profisserie line has round tubular handles, a design that I find more comfortable. More on this after cooking with it a few times.
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Sam (slkinsey) discusss Sitram in considerable detail in his eGCI course and the connected Q&A on stove top cookware, as well as in a few other threads. The two lines that he recommends are the Profiserie (aluminum sandwich disk) and the Catering (copper sandwich disk). He specifically recommends strongly against the Cybernox. Sam's course is worth cheking out. I go back to it from time to time when I have a question.
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Sitram Alert: I noticed that there is a discount coupon on Amazon for Kitchen items, excluding most well-known brands like All-Clad, but including Sitram. Amazon prices on Sitram are already lower than JBPrince.com which also has a Sitram sale going on. Plus the free shipping and also a $25 off coupon for Kitchen orders of $125 or more. The coupon is good until October 24th, if I recall correctly. Even though many of the Sitram Catering items are not in stock at this time, the coupon is still good and they ship them later when available.
Richard~ Thank you for posting this, I didn't realize that Amazon even sold Sitram. I have only recently heard of Sitram (having read slkinsey's awesome Understanding Stovetop Cookware Course, and 14 pages of Q&A!).
I was under the impression that the only places that the Sitram was available was Bridge Kitchenware in NYC via mailorder, and that there was a set at Costco (but of course, I don't want a set!)
The Amazon prices, even without the $25 special, are much lower than Bridge--this makes me wonder if this is indeed the exact same item?
For example, I am contemplating getting a saute pan.
The Sitram Catering Stainless Steel Saute Pan 4.9 Qts/11 inches is listed as follows at
Bridge Kitchenware (Scroll down to the last two items on the page)
Retail Price: $199.00
Our Price: $155.22 You Save $43.78!
but with a lid, and helper handle, it is actually 22 cents less:
Retail Price: $229.00
Our Price: $155.00 You Save $74.00!
Whereas, on Amazon, it is sold without helper handle, and the lid is $25 extra (though I would skip that and just use my universal lid):
Retail Price: $104.00
Our Price: $79.00 You Save $24.01!
Before I go ahead and order this I just want to check and make sure I am not missing anything? This appears to be the same exact product (aside from the notations made above) for a much better price. Has anyone ordered Sitram from Amazon?
Finally--between Sitram brands--which saute pan should I get--the more expensive Catering version with copper inside the disk or the Profiserie with aluminum disk? (I have never used Sitram before, but after slkinsey's cookware course, I am quite interested in it, and I really do need a new saute pan and don't want to spend the money on All-Clad since it seems that straight-gauge design in a saute pan doesn't really make sense.)
Thanks,
Cindy
I expect a piece of Sitram Catering to arrive on Monday, and I'll let you know what I think. I have never seen either of the Sitram lines before, and decided based on Sam's information. So I can't compare the two. I think it depends upon what you are going to use it for and what type of range top you have.
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Thanks to Clark Wolf, Michael Ruhlman, Steven Shaw and all the members of the eGullet Society who participated in and contributed to a week of stimulating discussion on The Future of Dining. And thanks to Robert Buxbaum (Bux) in the US for moderating the event and to Pedro Espinosa (Pedro) in Spain and Andy Lynes in the UK for their work on the eG Spotlight production team.
While we will not be taking further posts in this eG Spotlight forum, we invite everyone to continue to discuss any aspect of The Future of Dining in the eG Forums now or in the future.
Richard Kilgore
eG Spotlight special appearances
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Seriously, Chris, I am sure that some cities would be more likely than others to support such mid- and upper-level restaurants. I am interested in hearing what people are seeing in places where these types of establishments are emerging and what kind of support they get.
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Richard, who eats at those up-scale restaurants? I fear that a city the size of Providence couldn't sustain support for such restaurants.
Who? You want names?
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Several people, including Holly, Pan and Steven Shaw, have referred directly or indirectly to the question of immigration and its impact on the future of dining.
Here in Dallas we see increasingly sophisticated offerings by first and second generation recent immigrants with significant mid- and up-scale Korean, Vietnamese, Indian and Mexican restaurants.
How do you see new immigrants in your part of the world impacting the way we eat and dine beyond the Mom and Pop neighborhood Pho shops and taquerias? And what do you think the future holds in store?
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Sitram Alert: I noticed that there is a discount coupon on Amazon for Kitchen items, excluding most well-known brands like All-Clad, but including Sitram. Amazon prices on Sitram are already lower than JBPrince.com which also has a Sitram sale going on. Plus the free shipping and also a $25 off coupon for Kitchen orders of $125 or more. The coupon is good until October 24th, if I recall correctly. Even though many of the Sitram Catering items are not in stock at this time, the coupon is still good and they ship them later when available.
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My local grocery store has had a good supply of pig ears for a couple of weeks. I have never cooked them, but would like to know how different cuisines in different countries treat them. I do recall a mention by by Richard Olney in Simple French Food of him enjoying a platter of crispy pigs ears in a small country cafe.
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Thanks for the fine report, Kevin. I have come to look forward to your reports and views on our Texas wines. And I am really pleased that you were able to make it to Grapefest. We'll have to equip you with some sunscreen and a few gallons of water next year.
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You can get some idea of the local food media by looking through the Texas Media DIGEST, pinned above. In addition, there are numerous discussions here in the Texas forum on local articles.
D Magazine --- The city magazine. Interesting, informative frequent food issues. I suggest you look through the last year or two at a public library, or I am sure you can purchase back copies by contacting the magazine. Nancy Nichols, food and travel editor.
Dallas Morning News --- the largest repository of reviews in the area. See here. Dotty Giffith, food critic, as well as others such as Kim Pierce and a number of other writers.
The Dallas Observer --- the alternative weekly. Interesting articles and reviews by Mark Steurz and Dave Faries.
Ft. Worth Star-Telegram --- Amy Culberston, Jeff Siegel and others.
Hope this helps.
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Welcome to Dallas, TAPrice!
I am sure you have lots of questions and will certainly have even more as you explore the Dallas food scene. In the interests of good discussions that those reading here now and in the future can find easily, please split your questions up into separate posts. You can easily add a question to an existing topic or you can start a new one if something relevant does not already exist.
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I have seen Prime at Central Market.
The $4.99/lb makes me wonder if it is a typo. I have seen packages at that price at Kroger marked USDA Top Sirloin, which is ambiguous, but with no claim of Prime.
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Robb is a member of the eGullet Society, just like many other fine writers, and he has contributed here in many ways.
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Welcome to the eGullet Society, hmspector.
Can you clarify a few points for us and tell a little more about Giovanni's and what you enjoyed there? Anything in particular you recommend? I was also curious about what mani staple was missing from the menu at Kasra. Were you comparing items ordered off the menu at both places, or buffet items at Kasra to menu items at Giovanni?
Here's a link to the Dallas Morning News review of Giovanni's by Kim Pierce. It sounds like she was not impressed with the Italian menu, but liked the Middle Eastern one a great deal. This is a good example of one of the limitations of restaurant ratings, since she ends up giving it 2 1/2 stars each for food, service and atmosphere.
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I need to clarify the location of the Penzy's store. I had to hunt for it. It will be hard to spot for the next two weeks, since they are waiting for their exterior signs to arrive. It is in the shopping area at the south west quadrant of the 635 (BJ) and Preston Road intersection. It is not in the strip anchored by Chili's. It is in the strip closest to the corner, and on the southwest corner of that strip, so that it faces both Mario and Alberto's Mexican Restaurant and the strip that Chili's is on.
If you go, check out their best black peppercorns. These are Tellecherries that are more mature, larger and more intense than the regular Tellicherry. I split a pound with a friend, and the aroma when opening the sealed bag was wonderful.
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Yes, Pendery's has been in Ft. worth since the 1870s. Here's a link to Pendery's website. Their warehouse is in Dallas, but no retail site there. I'll have to checkout the Ft Worth retail location sometime.
In the meantime, the new Penzy's is convenient in many respects, since it is about half a mile from a Whole Foods store and an Empire Bakery location, both at Preston and Forrest.
We are fortunate to have both now in the DFW area.
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Penzey's did indeed open it's doors today.
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I did a Yahoo search and the location on Preston is south of LBJ (north of Forrest), near the NW corner of Preston and Harvest Hill.
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Fonda San Miguel: Thirty Years of Food and Art by Miguel Ravago, Tom Gilliland, Virginia B. Wood will be released in October by the Shearer Press, a small Texas publishing house of significance and quality. Here's an Amazon link.
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I called Penzey's today and the Dallas store is scheduled to open this Friday. They said it is best to call tbefore you go to make sure they make that date.
Penzey's Spices
12835 Preston Road, Suite 316
Dallas
972-392-7777
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Here it is. The Cuispro on the W-S website for $44.95. They do not label it a Cuispro in the listing, but it is.
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Stocks can be made very successfully in a pc, but due to the increase in temperature (aroud 130+C) the fat effectively "montes" it's way into the liquid. Heston gets around this with a special filtration device which is non-protien attracting, so the protien rich stock pours through whilst all the other crap stays put.
He has used this technique in short show demos, perfect quail stock in a half hour. Deep fry your quail, add boiling water and aromatics, put the lid on and cook for 25 minutes, pass through said filter and hey presto, clever but personally I like to watch my stock develop (a bit old school sometimes me!), but have done a very nice lobster stock in my pc and the flavour is incredibly intense.
Alex.
Interesting. Can you tell us more about this special filtration device? What is the cost and is there an on-line source?
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I found a deal on eBay that I couldn't pass up -- a brand new (Williams-Sonoma) Cuisipro stainless steel food mill. Retail is $90 and I paid $38.
Just found the seller you must've gotten it from and am considering one myself. Do they really still sell for $90 in the stores? It wouldn't surprise me; I found a brand-new Thumper massager for my girlfriend last year for about $100 less on eBay.
SALE ALERT! The Cuispro does still go for $80 - $90, but W-S is selling them for $50 during their annual sale, which is almost over. I think it is the best one made right now.
Cuisinart vs. All-Clad vs. XXX Cookware
in Kitchen Consumer
Posted
Sorry, but I have no experience with the Professerie line. The distinctons and recommendations that Sam makes for the two, plus the Amazon descriptions and J.B. Prince descriptions, are all that I have to go on. Both Sitram lines appear to me to be a very good value. I guess the question is --- do you feel the need for a copper disk rather than an aluminum disk?
If you have an injured wrist, you may find flipping with any kind of standard saute pan to be a problem. Have you tried flipping an 11 inch heavy saute pan by any maker? You may be able to find the Vollrath brand in a local restaurant supply house; they have aluminum disks and round handles and may be very similar to the Professerie.