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paul o' vendange

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  1. paul o' vendange

    Goat

    I’ve really enjoyed goat when I’ve had it, which has usually been as barbacoa in Chicago Mexican eateries.
  2. Thanks. I was looking to spend less for the fillet knife - the Wusthof being the upper end at $110. Could be I'm thinking of semi-flexible, of which I have a few, but none of which I'm truly happy with. I've seen flexibility in different widths, many wider than a standard "sport fishing" profile fillet knife. Expensive, I know, and thinner, but MAC for instance, fairly wide:
  3. Whoops, missed your second line. Thanks, will look them up.
  4. Sure. First is Matfer's "couteau filet de sole," A flexible blade, wider: Second would be Wusthof's "Grand Prix II Flexible Filet de Sole." Flexible filet blade, with a more dramatic sweep and narrower blade. It is also flexible (v. "semi-flexible" or "rigid": I know Wusthof makes an 8" model, 4518-7/20, which looks good. It isn't cheap, and I'm wondering if anyone has been happy with lower cost knives for filleting large flat fish, salmon, etc.
  5. I will often do a fruit sauce with flying game - typically, something local if I can, stock (game - specifically, the game in question, if I can), sometimes herbs, and an acid that works. Poivrade family, of course. I had a venison plate with a twin-saucing of juniper-syrup (acid contributed by Sauv. Blanc - not too cloying) and a pomegranate jus. People enjoyed it
  6. Hello all, I send my best hopes you are safe and well during this terrible time. I've a need for a better fish fillet knife. I've a host of old knives for boning and filleting ranging from semi-flexible to rigid, among them older Chicago Cutlery and restaurant-chewed up Sysco blue handles. I know they are fantastic, but at this time anyway not looking for a Deba style. Of the flexible-bladed knives, I do like the wider knife, less the narrower style. Thanks for any thoughts.
  7. Weinoo, Sorry for such a late reply. I have substantial medical issues and I've been out of commish. Just to say thanks for your posts. I've a better idea now.
  8. Yeah, I did use it a bit loosely in terms of common usage. It's used interchangeably with rondeau; also braiser. I have an army of various sauteuses, sautoirs, etc., large (28 qt.) stock pots, and a massive rondeau, don't recall the size but I used to braise 4 lamb shoulders at a time in it, mostly what I used it for. I just don't have an idea of scale for home on the rondeau. I do have a few Le Creuset heirlooms from my wife's side, which are beautiful. I was looking at Vollrath Intrigue's 12 quart, but it sounds like maybe that's overkill. Thanks for your post.
  9. Hello, I have a lot of cookware, but it's all vastly oversized for home use. Generally I've always gone with Vollrath Intrigue on stockpots and my large rondeaus. I've been collecting smaller items over time. At home, what size/capacity braziers do you use? Brands (will have to stay with Vollrath range, i.e., Matfer Bourgeat is out). Thanks all.
  10. I wrote on another site that one can find the fact his mashed potatoes may be his most remembered dish as either very trite or extremely profound, depending on one's viewpoint. I learned so much technique in just this one simple thing, I'm forever grateful. Loving Eric Ripert and knowing what it was to pass through Chef Robuchon's kitchen, he was a lion, but a titan of monumental importance. Too many this year will be forever missed. Thank you, Chef.
  11. I love my 2001 LaRousse ("Red."). In fact, it's bedside now. Inspires me when down, or I need a certain term I've lost, or to just generally learn or refresh on something. I find it a really valuable book. I see the current issue, 2009, is coming in at $45, my edition, the 2001 edition, is coming in right around $15 on Amazon. Just one reason I've found it valuable (like Escoffier, which I'm still trying to work through). Grant Achatz: “It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine.
  12. Re-reading Daniel Boulud's Letters to a Young Chef for the umpteenth time. Have not cooked in consistent reality in over 10 years. 57. Can I be a, ahem, young chef, to be lettered? 🤔
  13. Totally agree, Suzi. That was incredible and typical of Anthony. Thanks for doing that, and for the post reminding me of that.
  14. I really didn't know where to put this. Anthony was obviously a universe more than food media. I'm sure like all of you, I'm still really grieving him - my wife and I watch and re-watch Top Chef and were as surprised as the contestants to have him suddenly come on and fill in for Tom as a guest judge on an episode last night. I'm tearing up as I write this. It's impossible to accept yet. We're trying. I myself am still trying to find a way back into cooking. It occurs again right now that maybe Anthony, as frank as he was, was also as compassionate as I've known; a soulful whisperer.
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