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Cook on Ice

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Everything posted by Cook on Ice

  1. Poutine!!!! French-Canadian White Trash food And very cushioning to a tummy on high-test beer! Alana - relishing my rich cultural heritage
  2. My ten or so year old copy of "When French Women Cook" has definately seen better days. Judging by the back cover I seem to use it as a coaster a fair amount I have a 1961 edition of the New Yorl Times cookbook edited by Claibourne, which I think must have been a wedding gift to my parents. It's well used as well and has many interesting "things in aspic". My mother's little annotations are interesting, and provide insite into why she never really did learn to cook. Alas. Certainly the weirdest book in my collection is an old La Leche League cookbook which my Mom must have aquired when pregnant with me or a sib in the early 70's. Let's just say ideas on nutrition change! I don't even allow my French Laundry Cookbook in the kitchen...lol... I know this is outside the spirit of the thing, but it's just too lovely. I can jot down a recipe when needed.
  3. You found a rental with decent appliances in MONTREAL???? I'd say you're well ahead of the game....
  4. I used an 8 for quite some time, as I had been advised to do when I first got started in pro kitchens. I can only assume that this is because I do have fairly small hands. Once I occasioned to start using a 10 it was no looking back. I find that as much as the extra length I appreciate the noticable additional weight. Makes me feel I am more in control of my blade. As to brand get what you feel comfortable with. Many of my colleagues use Globals, but I've never liked them either. Used a Grand Prix for a long time, it has now been retired to home use and replaced with a Furi. I picked mine up in Australia, but have since learned there are some american distributors. I think it's the best knife I've ever used. But buying a knife is like buying shoes, you just can't do it for anyone but yourself.
  5. I have frequently used pickled asparagus in place of the scary celery stalk in my Ceasars. Very very nice.
  6. White asparagus is indeed just the same as green but grown in an absence of light. Never been seriously convinced of the point myself, but to each thier own. I too find that the joy of spotting the first asparagus of the season diminishes rapidly in the months after of endless uses and "use ups". However on the first day in spring, tossed with oil, sea salt and roasted hot then dipped in lovely lemony home-made mayo is living! Alana
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