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Lisa J

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    France
  1. Just following up to say that upon inspecting the 7 1/4 quart Le Creuset "doufeu" I decided it was way too big for my needs and I acquired the 5 1/2 quart round dutch oven instead. I usually cook only for two and the doufeu seemed huge! Also the oval shape was much too large to sit on my small stove. I have taken the advice of this course and bought the item that I think will best suit my needs. Of course, now that it is summer, I don't really feel like braising. However, I am sure I will get much use from the dutch oven and I am very happy with my final decision. thanks again for the input. cheers, Lisa edited to correct grammar/spelling
  2. Thanks for posting the link Sam. I guess the doufeu is "new" to the States? I know the doufeu has been around for some time. I first cooked with one with a friend in Paris years ago and she loves it. safran - I am glad to hear you like it as well. I am convinced and I have just acquired it. As soon I have cooked something, I will report back. Lisa
  3. Hi, The information in your course and the Q&A is invaluable. I wish I had seen this years ago - it would have saved me from many an ill-advised purchase. Having just read through your course again recently, I am inspired to re-evaluate my cooking needs. I have already identified some seldom-used cookware that will be cleared out of my kitchen. In the course, you mention the "doufeu" variation of the dutch oven. I have been wanting to acquire a dutch oven for braising, stews, etc. I have an opportunity to get an 7 1/4 quart Le Creuset oval doufeu at an extremely good price. I am trying to understand the advantages of this variation over a regular oval or round dutch oven. Do you have any experience with this version? Does the design and the use of ice-cubes and the build-up of condensation under the lid make that much difference in the cooking process? I really appreciate that you are still responding to the Q&A, close to two years after the course! Lisa
  4. Lisa J

    Le Creuset

    Does anyone have the le creuset "doufeu" dutch oven? it is oval shaped, but it has a recessed lid that is supposed to hold ice cubes and then create condensation under the lid during cooking. i have a friend who swears by it, but I would be interested in knowing if anyone else has experience with this version and how it compares to the standard dutch ovens. link to it on the le creuset site below. le creuset doufeu oven lisa
  5. Lisa J

    Pizza--Cook-Off 8

    I have been away from eGullet for some time and recently returned (its a long story). I am thrilled to find the pizza bake-off, since it is my favorite thing to make at home and I know there is much room for improvement in my version. Chufi, to your question about the dough rising overnight. there are links at the top of this thread to extensive discussions of that process. i have a question. several of you mention freezing extra portions of your dough. do you find the results are different with the frozen versions? how do you bring it back to room temperature and the appropriate risen level? I actually have some dough in my freezer from a batch i made two weeks ago. is it better to let it sit in the fridge or at room temperature? If this has been covered elsewhere, pls feel free to direct me to the appropriate thread. I have a lot of catching up to do, and as it is, i think I have spent most of my waking hours in front of eGullet for the past week. unfortunately, i have a job too. Now, I have to pull myself away from the discussion and experiment with all these brilliant suggestions! Great thread and thanks to everyone for sharing your insight. Lisa
  6. If you are interested in Thai food, Kasma Loha-unchit teaches Thai cooking classes in Oakland. I have not attended her classes, but a friend who did enjoyed it very much. For more info here is her web site: Thai Cooking Classes
  7. Lisa J

    The Montignac Method

    Hi Lucy, Thanks for your tips. I will definitely try some of the recipes you have posted in the thread. I do manage to keep my petite freezer full, with whole-grain bread, a bit of fish sometimes and even ice cube trays of reduced stock. I actually think I eat reasonably well, and now that I am not in school there are fewer opportunities to stuff myself with fresh pastry, fried potatoes or cream and butter sauces. For me personally, the key is being able to exercise. I know that the weight will come off - maybe not as fast I like, but it will happen. I am also one of those people who judges my health and weight by how I feel and how my clothes fit. I think one of the most important thing you have touched on is finding a balance between your concern for your health, but in continuing to find joy in preparing and sharing food. I wouldn't be doing what I am doing now, if I didn't believe in both. Cheers, Lisa
  8. Lisa J

    The Montignac Method

    Lucy, Wow. Vraiment. Wow. I just came across your blog a few days ago and knew that I had to set aside some time to properly absorb it. I spent the better part of this rainy Paris afternoon reading the entire thread. Let me add my thanks and appreciation for your beautiful photos and your honesty in sharing this. I have put on some weight since coming to France, mostly due to the hazards of culinary school and now being a stagiaire. My general good sense about food and nutrition has been overwhelmed by the sheer amount of food around me everyday, especially in situations where I am "required" to taste. I walk everywhere in Paris, but I am not nearly as active as I was before coming here. All of your recipes are inspiring and I know that if it were entirely within my control, I could happily follow your regime. Unfortunately, I don't have the option to cook all of my own meals. Add to that a typical, itty, bitty Paris kitchenette (I call it the Play Skool Kitchen). No oven, mini-fridge with freezer drawer and none of my favorite appliances (food processor, pasta maker, blenders, etc. are all boxed up in storage far away). This is the glamourous side to living in Paris that you don't hear about. When I am at home I am also cooking for myself these days because my boyfriend is not in the country. So my challenge is eating creatively and well under these conditions. Maybe I should start a thread on tiny kitchens? (i looked and have not found one) On the positive side, I live near fantastic open markets, it is summertime so salads and other dishes that don't require an oven are more appealing and I love fruits, vegetables, whole grains, fish, and lentils! One question for you. Do you know if you are spending around the same amount as in your food budget before Montignac? I often think that eating well can be more expensive, (organic foods, whole grains and fish). Just curious, since I am on the stagiaire's budget. Like so many have commented, your postings do not look at all like any diet I have ever seen. It looks like delicious, wonderful food and your vision of Lyon is très jolie. I will be following along from here. Lisa
  9. Lisa J

    Low-Carb Wines Are Coming

    I distinctly remember an effort to point out that wine was fat-free, during the low/non-fat obsession of the previous decades. we can only hope that this too shall pass. the only things left to target are protein, water and micro-nutrients. count me among the carb and full-fat eaters. lisa
  10. Lisa J

    Massive AOC shake-up proposed

    This makes no sense to me (and I live in France). I agree with you Brad. Presumably these AOCE bottles will be at the more expensive end. Is that the solution to the wine surplus? It seems like they would be better served by targeting the same wine drinkers that the Australians have marketed to so successfully. There should be an all out effort to promote everyday, affordable French wines. Rather than adding another level of complexity to the already confusing AOC system, they might be better served by simply labeling export bottles with the varietals, since that is something that novice wine drinkers can understand (an addition that should not be necessary at the high end). It might go a long way toward increasing understanding with the foreign public. I think the AOC system and French wines are simply too intimidating for novice wine drinkers.
  11. Lisa J

    Restaurant Top 50 2004

    I think we can assume that even the least media-savvy person would generally understand the usage of "best" when it comes to these lists. When People Magazine publishes it "50 Most Beautiful People" on the planet list is anyone in their readership seriously thinking that these are demonstrably the 50 most beautiful people in the world? Does the magazine need to say, "The 50 most beautiful people as subjectively decided by our editors and limited only to people who are already famous and therefore excluding 99.9% of the world population." It is inherently subjective and I think the vast majority of people realize the same is true for any such list. Top "whatever" lists sell magazines and create publicity. And provoke circular discussions about the nature of such lists. This had something to do with food, right? lisa
  12. Lisa J

    We now have an index!

    Love the index idea, but I cannot access any of the links. Is it just me? I get the same error message "The error returned was: You do not have permission to view this topic. " I believe my account is in working order and assume that the Index should be available to all? just curious.... Lisa
  13. Lisa J

    The Pleasures of Moka

    Thanks Jason. That makes sense. You are right - there are a few good places to buy fresh roasted beans in Paris. My big problem is that I don't have a grinder and it is not feasible to spend the money on a decent one. I know it is an essential element in the coffee-making process, so I am starting to think I should give up on the idea of good coffee at home, until I can make the investment. Thankfully Starbucks is here now.
  14. Lisa J

    The Pleasures of Moka

    I have been considering the purchase of a moka. From this discussion, it sounds like most people are using the Italian pre-ground coffees (Lavazza, Illy). I understand the importance of having the correct grind, but doesn't pre-ground coffee contradict the usual advice that the best flavour comes from grinding the freshest beans at the last possible moment? I am curious because it sounds like everyone is happy with the moka results. Also, I can see that stainless steel is much more durable. I compared the classic aluminum bialetti to stainless models by bialetti and guido bergna. However, the stainless steel version cost at least twice that of the aluminum versions from what I can see online and here in France. I have not seen a stainless model (beginning at 3 cups) for less than 40 euros in France (or 45 dollars online). Also wanted to know if this is consistent with what you may have spent on the stainless steel models. Thanks for your advice. Lisa
  15. i know i have seen jalapenos. i am not sure about what other specific varieties are here. sometimes they are just labeled "poivre piquant". they are obviously not a big part of the native cuisine. i will see what i can find and report back.
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