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chezcherie

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Everything posted by chezcherie

  1. One year ago, I was standing with my feet in the sand near Santa Barbara, when I got the news that Julia had, as I heard her say once, "slipped off the raft". I will stand tonight at the water's edge and raise a glass of rose to her, and her wonderful, long life. What will you do to celebrate her legacy?
  2. i call upon those kindly souls lucky enough to know the city. this will be my first, long overdue visit to new orleans. i've told my husband he can plan the entire trip, as long as his plans occur between meals. he has further been instructed not to whine about lunch-planning at breakfast, and dinner-dreaming at lunch.... now, where to stay? would like to be near, but not in the french quarter, and would like to keep it under $200 per night (the better to dine with, my dear..) thanks in advance for your consideration!
  3. chezcherie

    "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
  4. chezcherie

    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/
  5. chezcherie

    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/
  6. chezcherie

    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.
  7. chezcherie

    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.
  8. chezcherie

    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.
  9. chezcherie

    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.
  10. 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.
  11. chezcherie

    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!
  12. chezcherie

    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.
  13. chezcherie

    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.
  14. chezcherie

    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...
  15. chezcherie

    Pork Belly

    that rillon recipe is verrrry tempting!
  16. chezcherie

    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.)
  17. i've heard people refer to vinaigrette and mayonnaise as the cold mother sauces, but your friend is def missing tomato. bummer.
  18. chezcherie

    What Side Towels do you Favor?

    costco shop towels in the automotive section. thick terry, perfect size for side towels imho. they last quite a while. once they have (chocolate, red wine, etc.) unbleachable stains, we use them as drying towels. when they are stained+frayed, they finally make it to the garage for the use they were apparently intended for all along.
  19. i hardly ever peel before i roast. i find that if the peel is too tough to be consumed, it's much easier to pare it off after it's cooked. delicata, most of the time i eat the skin.
  20. chezcherie

    RIP: Charlie Trotter

    fwiw, his widow denies that this is the case. http://www.today.com/food/charlie-trotters-widow-recent-trip-didnt-contribute-death-chicago-chef-8C11566371
  21. chezcherie

    Why would you take the skin off pork belly?

    my berkshire purveyor has also mentioned this--they are black haired, and he says customers are put off by the stray black hairs, so they skin them. i'm sure they don't discard the skin due to pig toxins, though...(puhlease..)
  22. chezcherie

    Cooking with chanterelles

    so there i am, in a semi-trance, pushing the cart through costco, when, in the corner of the walk-in produce fridge, something catches my eye. walking a little closer, i actually let out a tiny shriek, causing several other shoppers to look over in alarm..... large styrofoam trays of perfect, glowing golden chanterelles.. they are in amazing shape, even though they are wrapped in plastic, and look like they were hydroponically cultivated. a mushroom class i took a few years back taught me that they cannot be commercially grown, but have to be foraged...these must have come from a glorious, magical costco chanterelle forest. visions of costco elves (they look a bit like keebler elves) with mushroom knives dance through the forest of my imagination... the cold of the walk-in, and the beauty of the mushrooms jolt me back to reality, so i grab a hefty tray and check the price...again, i am in fantasy land, as it appears that the costco price for a full pound of these beauties is...$8.99. now i know that there are parts of the world where chanterelles grow on trees...okay, well, under them, and milk and honey flow through the streets, but i live in parched southern california, where, if you are lucky enough to lay your hands on any chanterelles at all, they are shriveled and mealy and you are happy to get them, and happy to pay up to $40 a lb. for the pleasure. i figure they are mismarked, and that i will get the real price at check out, but they are so gorgeous that I MUST HAVE THEM, regardless of the cost, so i proceed to checkout, where they ring up at $8.99. i love costco. so, i have a pound of perfect chanterelles, and i plan to have another pound and another pound and another, until the sad and tragic day, very soon, i fear, when the walk-in holds the magic mushrooms no more. what will i do with all these beautiful mushrooms? your best suggestions greatly appreciated! please help me bering this bounty to its full potential.
  23. chezcherie

    A vegetable spiral

    this would work for that salad: http://www.amazon.com/GEFU-13460-Spirelli-Spiral-Cutter/dp/B0026RMEK4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1379978781&sr=1-1&keywords=spiral+cutter+for+vegetables this works for potatoes and more: http://www.amazon.com/Maxam%C2%AE-Stainless-Vegetable-Spiral-Slicer/dp/B00AZZFGXG/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1379978781&sr=1-4&keywords=spiral+cutter+for+vegetables
  24. um. yes. you could eat breakfast, lunch and dinner for a month and not hit all the good ones. (pro tip--in portland, they are called carts, even if they are housed in trucks. the carts are stationary, in pods throughout the city. coming from LA, i find it very convenient not to have to chase them all over the place!) http://www.foodcartsportland.com/ http://www.sunset.com/travel/top-10-portland-food-carts-00400000039975/ http://pdx.eater.com/archives/2013/01/28/presenting-21-of-portlands-musthave-food-cart-dishes.php
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