"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Search Forums
Click Here to Login
Showing results 1 to 25 of 59
Search took 0.02 seconds.
Search: Posts Made By: CStanford
Forum: Cookware 09-28-2015, 11:30 AM
Replies: 19
Views: 2,179
Posted By CStanford
CI is a brittle material as others have...

CI is a brittle material as others have mentioned. It probably got a little hairline crack from banging against another CI pan or a drop. Over time the heating and cooling worked on the crack until...
Forum: Eggs, Cheese & Dairy 09-26-2015, 11:17 AM
Replies: 28
Views: 6,751
Posted By CStanford
I like Creole cuisine too: Cuisine |...

I like Creole cuisine too:

Cuisine | Commanders Palace (http://www.commanderspalace.com/cuisine)

As refined as Parisian cuisine or as basic as quiche Lorraine. Like continental French...
Forum: International Cuisines and Ethnic Cookery 09-26-2015, 06:27 AM
Replies: 15
Views: 2,052
Posted By CStanford
Here's Julia Child's quiche Lorraine episode from...

Here's Julia Child's quiche Lorraine episode from 1963:

WGBH Food: Celebrating Julia: Quiche Lorraine (http://www.wgbh.org/articles/The-French-Chef-Quiche-Lorraine-7088)
Forum: International Cuisines and Ethnic Cookery 09-26-2015, 05:55 AM
Replies: 15
Views: 2,052
Posted By CStanford
I was somewhat less focused on an actual recipe...

I was somewhat less focused on an actual recipe than I was the writer's observation about QL as found in one of her favorite Parisian restaurants. You're right, though. Anybody making the dish...
Forum: International Cuisines and Ethnic Cookery 09-25-2015, 07:20 PM
Replies: 15
Views: 2,052
Posted By CStanford
I do hope you enjoy it. Try to find the freshest...

I do hope you enjoy it. Try to find the freshest ingredients you can. It is only in this that you'll come close to the way they taste in France. There is a difference.
Forum: International Cuisines and Ethnic Cookery 09-25-2015, 04:38 PM
Replies: 15
Views: 2,052
Posted By CStanford
It's almost impossible to understand these dishes...

It's almost impossible to understand these dishes apart from the ingredients -- fresh cream or crème fraiche with no additives (stabilizers), eggs not more than a day old, real French type 55 (or 45)...
Forum: Eggs, Cheese & Dairy 09-25-2015, 09:04 AM
Replies: 28
Views: 6,751
Posted By CStanford
Nomenclature is important in French cuisine. ...

Nomenclature is important in French cuisine.

The books I listed reduced to a writing established tradition/recipes. I'm not suggesting that the "peasants" (???) read cookbooks to learn what their...
Forum: Eggs, Cheese & Dairy 09-25-2015, 08:11 AM
Replies: 28
Views: 6,751
Posted By CStanford
Larousse, Le Guide Culinaire, Cinq Mille Ans A...

Larousse, Le Guide Culinaire, Cinq Mille Ans A Table, Le Livre de Cuisine de Madame Saint-Ange, Les Plats Regionaux de France, L'art de Manger et son Histoire, Dissertations Gastronomiques.

I...
Forum: Eggs, Cheese & Dairy 09-25-2015, 06:11 AM
Replies: 28
Views: 6,751
Posted By CStanford
Classic QL has no cheese.

Classic QL has no cheese.
Forum: Food and Kitchen Safety 09-17-2015, 12:03 PM
Replies: 42
Views: 6,941
Posted By CStanford
Worth remembering for sure. IMO, one...

Worth remembering for sure.

IMO, one certainly wants to disturb the surface of a plain aluminum pan as little as possible.
Forum: Food and Kitchen Safety 09-17-2015, 10:46 AM
Replies: 42
Views: 6,941
Posted By CStanford
Yep. I think if I burned something hard and...

Yep.

I think if I burned something hard and fast onto a bare aluminum pan I'd just get rid of it. These things are available by the half dozen from restaurant supply houses for not a whole lot of...
Forum: Food and Kitchen Safety 09-17-2015, 08:21 AM
Replies: 42
Views: 6,941
Posted By CStanford
You're welcome.

You're welcome.
Forum: Food and Kitchen Safety 09-17-2015, 06:22 AM
Replies: 42
Views: 6,941
Posted By CStanford
This covers just about all the methods I've ever...

This covers just about all the methods I've ever heard of:

The 10 Best Ways To Clean Burnt On Food From Your Pots and Pans - One Good Thing by Jillee...
Forum: Cooking on the Grill 09-16-2015, 01:31 PM
Replies: 2
Views: 1,352
Posted By CStanford
Little too charred for my particular taste but I...

Little too charred for my particular taste but I bet they were still yummy.
Forum: Food Shows, News and Media 09-16-2015, 12:51 PM
Replies: 70
Views: 10,517
Posted By CStanford
I heard somebody mention that some of the old...

I heard somebody mention that some of the old Julia Child shows are on YouTube. I haven't looked, yet, but it's probably worth a look.
Forum: General Cooking 09-16-2015, 11:29 AM
Replies: 38
Views: 3,395
Posted By CStanford
To me, all of the additives seem to be a solution...

To me, all of the additives seem to be a solution in search of a problem, especially for the home cook who otherwise has a desire to serve fresh food made from fresh ingredients. I think this...
Forum: General Cooking 09-16-2015, 10:48 AM
Replies: 38
Views: 3,395
Posted By CStanford
A very small puddle on the bottom of the dish is...

A very small puddle on the bottom of the dish is a small price to pay for fresh, natural ingredients. Scoop it over a piece of genoise and a little melt is quite desirable.

There's no real reason...
Forum: General Cooking 09-16-2015, 10:29 AM
Replies: 38
Views: 3,395
Posted By CStanford
Why not just a traditional custard base (flavored...

Why not just a traditional custard base (flavored if you like) and let the ice cream sit in its serving dish for a short slice of time before serving it? Egg yolks, sugar, cream, milk... pretty...
Forum: Health, Nutrition and Special Diets 09-16-2015, 09:20 AM
Replies: 44
Views: 7,491
Posted By CStanford
If you are lactose intolerant this can be (but...

If you are lactose intolerant this can be (but not always) an easy problem to fix by taking Lactaid or something similar before eating dairy.

If you suspect that you have a more serious problem...
Forum: Food and Kitchen Safety 09-16-2015, 05:28 AM
Replies: 42
Views: 6,941
Posted By CStanford
You would be welcome in any kitchen I'm...

You would be welcome in any kitchen I'm associated with any time.
Forum: Food Shows, News and Media 09-15-2015, 03:44 PM
Replies: 70
Views: 10,517
Posted By CStanford
I am absolutely convinced that 90% of the people...

I am absolutely convinced that 90% of the people who have a cooking show on US cable TV could not achieve the level of sous in even a single-starred European restaurant. Hamfisted and clueless come...
Forum: Health, Nutrition and Special Diets 09-15-2015, 12:43 PM
Replies: 44
Views: 7,491
Posted By CStanford
They are not harmful to your health unless you...

They are not harmful to your health unless you are allergic to them. See a physician to find out. Otherwise, don't be afraid of food. None of us are getting out of this thing called life, alive. ...
Forum: Cookware 09-15-2015, 12:10 PM
Replies: 27
Views: 6,559
Posted By CStanford
Pretty much this. There is a barely...

Pretty much this.

There is a barely rebuttable presumption that you want to use pans that do not flavor a dish with product cooked in it previously.

The gold standard is, and always will be,...
Forum: Cook's Tools 09-15-2015, 06:44 AM
Replies: 45
Views: 10,607
Posted By CStanford
Gonna be hard to find something newly made that's...

Gonna be hard to find something newly made that's better than the old warrior in the picture.
Forum: Cookware and Accessories 09-15-2015, 06:31 AM
Replies: 12
Views: 5,095
Posted By CStanford
Cook it one piece at a time until you get the...

Cook it one piece at a time until you get the hang of it, and then never more than two pieces (three very small ones in a pinch) in the pan at a time and all product in center of pan away from sides....
Showing results 1 to 25 of 59

 
Forum Jump


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.