mrbigjas
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Posts posted by mrbigjas
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I have to tell everyone on this board that this is a real problem with me: if someone doesn't have enough common sense to dress appropriately at a restaurant and the restaurant doesn't enforce a dress code I will not go back. If a restaurant needs the business of someone dressed inappropriately then they certainly don't need mine.
Wow.
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They are cheaper than the prices we have been discussing for heavy copper because they're tin lined and not stainless lined. Stainless is considerably more expensive. Fantes is a great store, but I wouldn't say that their prices for tin-lined heavy copper are substantially lower than the competition.
Now that I look, yeah, you right. They definitely had some stuff on sale at the store itself last week, though. I can probably look again this weekend and price some stuff if anyone's interested.
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Two things:
1. for steaming whole fish, I generally set up my big cheap roasting pan over two burners. It has a flat rack with four "feet" that I set up on shot glasses. 3/4 of an inch of water/tea/whatever and the fish goes on the rack, the (domed) lid shut, etc. It works well.
2. Re: copper cookware, I was at Fante's here in Philadelphia last weekend, and they have some stuff on sale. And I have nothing to do with them professionally or anything--it just seems cheaper than what folks have posted so far. If I weren't in fast reply I'd remember how to put the URL in, but it's here http://fantes.com/copper_cookware.htm
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I don't have a recommendation, sorry, except that if you go to that store in Paris, there are a billion of them and they're cheap. And they're definitely gray.
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I just want to revive this thread for long enough to say that I picked up two steel omelette pans for about 10 euros each at E. Dehillerin while I was in Paris--I was going to buy something fancy, but for various reasons I stuck with the cheap stuff. Pretty neat. I love me some cheap functional stuff.
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And their chocolate mint flavor tastes like the spearmint you grow in your garden, not like york peppermint patty or something. Excellent stuff.
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When I was there on Saturday, the individual pastries were running $4-$5.75 or so. I might could check again on my way home today. Any specifics?
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Dude - did my invitation to this wine spectacular get lost in the mail???!!!??? Sounds like the great food was secondary to the outfrigginrageous wine!
I need to be hangin' out with your crowd more often....
If only it were that easy--the guy who brought that stuff flew in from Saskatchewan. He also brought a 2000 Latour-Martillac blanc which was real nice, and the other guy who came in brought a 1999 Setti Ponti Crognolo which kinda sucked.
The next night we moved on to the 1995 Bollinger Grand Annee, the 2001 Martinelli Jackass Zin, and a bunch of other less memorable stuff. Oh and a couple of different Inniskillin ice wines.
Probably the best wine weekend of my life, and that wasn't even why we were getting together, originally.
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To me, tripe tastes kinda like old dishwater. And the chewiness of it all sometimes really gets to me.
And yet I get it (and tendon) every sunday morning that we go for pho. And I order menudo for lunches in Mexican places. And I ask for patsa when I go to Greek restaurants, even when it's not on the menu.
I just keep eating it and eating it even though I don't think I really like it that much. I don't know why. It's kind of a compulsion. Sometimes a stringy piece kinda makes me gag, and yet I keep on eating it.
When I was in Paris last month I didn't get an andouillette plate anywhere, for fear that I just wouldn't be able to handle it like that.
The best tripe I've ever had, though, was in a little bar off the main square in Cordoba, Spain. The bartenders spoke no english, our book didn't have a translation of "callos," but they assured us it was deliciosa, and it was only about $2.50 for a serving so we ordered it. Now that was some great tripe--it wasn't too chewy/stringy; it was cut into small enough pieces that even if it were, you could kinda swallow it anyway; it was served in a small crock in a slightly greasy, spicy, long-simmered deeply flavored sauce... man oh man that was good.
(Now that I'm looking around for a recipe, which for some reason I've never done before, it looks like it might have been plain ol' callos a la madrilena. Damn that was good stuff.)
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I was there on 11/21. Had a scallop in pistachio pate type of thing that was quite good. One of our other diners had a venison dish which was amazing.
I can get more details on what I don't remember if you'd like. In a way we were more focused on the wines, which included a 1982 Mouton Rothschild and a 1985 Sassicaia.
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You better believe I will. There's not many things in the world I like more than green tea.
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oh man. croissants... apple turnovers.... palmier after palmier after palmier after gateaus after mille feuilles after tortes after... man I'm not even much of a dessert person but good god.
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What caught my eye at the Foodery today: Grotten Brown, from the "Pierre Celis Signature Collection."
Good god, what a great brown ale, drier than most, with a real floral, almost soapy smell, and that kind of caramel-y bitterness in the back of your mouth. It's $9.95 for a 750ml bottle and totally worth it--but be sure to let it warm up from refrigerator temp, because that's when it really takes off. Wow.
(Rich, I know you might say that I should post this to the beer forum, but I figure folks over there probably already know about it, and after all this was a discovery in town here).
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I mean to Paris Hilton's house. What did you think I meant?
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I had a cassoulet in Paris last week that was delicious. What a great concept cassoulet is -- a dish that's so heavy you don't need to eat for two days afterward.
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Good luck with all this. These kindsa things suck for everyone.
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He might be referring to the place at 17th & Chestnut, across from Daffy's. Tokyo Lunchbox? Something like that. I've never eaten there, but have heard good things about it.
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The meal I had at Lacroix was exquisite. The only thing I didn't like was the markup on the wines, which I thought was a little excessive. But the food I had was great. Especially the sweetbreads, foie gras, and lentil veloute dish.
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Tell you what, when I was in Rome it really caught me off guard to hear them say pasta e fagioli, and actually pronounce the "e" and the "i".
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I do!
oh wait, you mean for a restaurant.... nevermind
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Don't forget "Eat Steak" by the Rev. Horton Heat. Lyrics here
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I know some about seasoning cast iron, but not about the specifics. What I do know is I heat the shit out of my pan and it's all black inside, but I suspect that's probably not "seasoning," per se, but a built-up layer of carbonized whatever. Doesn't come out with a regular scourer, though, and doesn't smoke much when I heat it up. And nothing sticks to it but fish sometimes.
The reason I like the lodge better than others is the depth of the "grill" ridges. I had a couple other grill pans over the years, and often the ridges were just kinda bumps--a piece of chicken would mold itself right over them, and then what's the point of a grill pan?
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oh, duh, you're right, of course. I was picturing around the bar area, rather than over on the wall where they are.
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Not at Monks or Fergies or Nodding Head or Standard Tap. No TVs there... well there might be one upstairs at Standard Tap, I don't remember.
Ten Stone has TVs, but they're usually on sports. Same with Tangier, same with Copa. Royal has a TV but it's not always on; when it is, it's on sports in my experience.
French steel / black metal / carbon steel
in Kitchen Consumer
Posted · Edited by mrbigjas (log)
OK I finally looked at that link, and as near as I can tell those are the steel pans I bought at Dehillerins--specifically the carbone plus line. They're really amazingly good for omelettes, among other things.