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chezcherie

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About chezcherie

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    http://www.chezcherie.com
  1. "Chef" the Film

    playing in hollywood this afternoon and since i have a broken back, i've got time on my hands! might try to get there this afternoon. saw this yesterday: http://la.eater.com/archives/2014/05/08/on_the_scene_at_jon_favreaus_chef_premiere_last_night.php
  2. Merveilleux

    i saw a place in paris in october that specialized in these. was so stuffed from a chocolate tour that i failed to investigate further. have heard that there are places here in los angeles doing them now. here's some more info:http://tamarindandthyme.wordpress.com/2013/02/23/aux-merveilleux-de-fred/
  3. Thinking about writing a cookbook

    interesting info on self-publishing http://www.forbes.com/sites/deborahljacobs/2014/04/25/how-to-self-publish-your-book-through-amazon/
  4. Cookware in Paris

    i agree in theory that it's better to buy at home. there is, however, something to be said for the sentiment a pan has when you remember buying it on your first (or fifth or fiftieth) trip to paris.
  5. Cleaning Le Creuset Interior

    (just addressing the question of whether they've amended their care instructions.) when i used to use le creuset, i would make a paste of barkeeper's friend and water and let that stand on stained enamel for an hour or more. that worked well, and my le creuset was purchased used at a garage sale, so it was well-used. finally switched to staub, which has a cast iron interior and enameled exterior. i prefer it for superior browning and fond development, as well as the fact that the staining you are experiencing is a non-issue. good luck, shel_b.
  6. Cleaning Le Creuset Interior

    here's what their website says now: If there are food residues fill the pan with warm water and leave to soak for 15 – 20 minutes, then wash in the usual way. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. Do not use metallic pads, or harsh abrasive cleaning agents as these will damage the enamel and polished trims.
  7. Recipes with Dates

    add chopped dates to just about any roasted veg--my favorite combo being bnut squash, red onion and fennel tossed with olive oil, s&p, roasted in hot oven just until tender. chopped dates added in last 5 minutes or so of roasting, just to warm and soften. the chewy sweetness is fab. add some shaved parm, or crumbled blue. so, so good.
  8. darienne-in my experience, yes. i use this trick as well, and frequently after the crust is blind-baked, i scatter chopped chocolate over the still-warm surface, let it sit a few minutes, then spread it over the surface with an offset spatula. no tempering, no problem. if the flavors of the filling don't lend themselves to chocolate, i sometimes use raspberry jam (pairs well with lemon curd, for example--better than chocolate). while it doesn't provide the snap, it does keep the custard from sogging up the crust.
  9. Thinking about writing a cookbook

    i would amend the above thought to say "the worst that can happen is you have a self-published e-book, or on demand cookbook." these days, if you can't find a publisher (difficult if you have no famous restaurant, tv show or other huge platform, such as a famous parent, etc.) it is not too difficult to take matters into your own hands and self-publish. several recent award winning cookbooks are self-published. "stone edge farm cookbook" was recently announced iacp cookbook of the year--self published. good advice from heidih--so many cookbook deals in the past 5 years have gone to bloggers. you hone your skills, attract a following (platform), demonstrate to publisher that you can sustain the writing over the long haul (don't post three times a day for two weeks, then once a week for a while, then peter out.) while i still hold out hope that i will be the last food person on the planet without a food blog, i do see the value in this for a number of reasons. good luck!
  10. Steven Shaw

    terrible news. what a community he was part of creating. scrolling through the thread brought back so many memories--oh, there's mayhaw man! varmint! andiesenjie! and on and on... i hope it was quick, and that he had eaten well that day. sincerest prayers and condolence to the shaw family. so, so sad.
  11. Trader Joe's Products (2012–2015)

    yes, these are quite new, and i love them. the flavor of the olive oil and salt really come through, and they are wonderfully crisp and thin. you may also know them as carta di musica.
  12. Good Quality Apricot Preserves

    firstly, that toots sounds like a keeper. secondly, i second the june taylor suggestion. you may be able to try before you buy at the ferry bldg, to make sure they are up to your now exacting standards. my preserves palate is less developed than yours. i like the apricot (and especially the cherry) whole fruit preserves available at trader joe's. there is a higher percentage of sweetener than in well-made home preserves, to be sure, but i appreciate the tang of the fruit that lingers after the sweetness. there are chunks. i have tried and failed to insert a photo of the jar here. (why is this so hard on eG?) it's one of those octagonal(ish--i did not count the facets) ones, with a black lid and white label with the words "fresh apricots" emblazoned in gold, over an image of an apricot. a banner above that reads "apricot preserves made with" ymmv, but they are not spendy and readily accessible, so worth a try? and apricot season is nearly here again...
  13. Pork Belly

    that rillon recipe is verrrry tempting!
  14. Replacing a Beloved Sponge

    Today I went to buy some sponges of the type described above, and for the first time I read the instructions on the package. They said not to put the sponges in a microwave (no reason given). I use the Scotch Brite sponges, both the pink ones and the blue ones. I've been putting mine in the microwave for quite some time, since someone on this forum suggested it was a good thing to do. Once one of the sponges separated at the point where the scrubber and the sponge joined, but other than that, I've not noticed any problems. shel, my guess is that the "no microwave" admonition has to do with fire hazard. as the ever-wise andisenji noted above, the sponge should be wet when it goes in. iirc, it was cook's illustrated that did an expose on sponge cleanliness a few years back, and suggested microwaving them to kill bacteria, failing to note that a dry sponge will ignite faster than one would apparently think. many kitchen fires later, and ensuing letters to the editor, they printed the very important errata. (also, sometimes it loosens the bond between the sponge and scrubber, as you noted.)
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