Recent content by alexrushmer

I second desertland. Wusthof or Henckels. They are more expensive but will last forever. Maybe start with just two or three and don't forget to factor a steel into your budget to keep those beauties sharp!

Not a problem Uncle Bob. I worked in cookware for a while and own a couple of mauviel pieces, both of which have handles as in the picture but also say 'Mauviel' on the outside under the handle. If it is reactive then you are right, not SS! It is more than likely to be tin, which was...

That is a Mauviel stainless steel lined copper saute pan. In England comes in at around £120 ($200+) but will last forever. Tin is used much less now with copper as re-tinning can get very expensive.

The cuisinart one is great, I've used and abused it for a while. Whilst working in the industry I also had great reports about the kitchenaid belnder too.

Something I;ve found is that they can be a touch bitter after cooking, especially if they are cooked for a little too long. To counter this sprinkle a little brown suger aover the top before putting them in the oven.

AB is a great guy. If you enjoyed KC then Cook's Tour is definitely one to read as well. The Les Halles cookbook, as well as being a very good, no nonsense cookbook, is a great read. His ascerbic style and curt prose are present in all the recipes. Buy it, use it - you won't regret it.

You must go to Florence! The view from the top of the Duomo is truly spectacular and something that will stay with you forever. Also, don't miss the Campo Di Fiori market in Rome. The best food market I have seen in a long time.

I learnt this technique from the French Laundry and use it all the time. Parmesan crisps are very, very handy and great to garnish soups and salads. If you leave them flat you can also use two or three layered with goat's cheese mousse as a starter.

totally agree with a number of the posts on here already - China town will have the best woks at the best prices - carbon steel ones heat up quickly, last forever and are very easy to look after. Just make sure you never use detergent to wash it up as it will lose its' patina.

I am travelling to the Languedoc region of France next week, specifically Perpignan and Montpellier. Does anyone have any recommendations? Thanks in advance

Great recipe, thanks! Parmesan shortbread is similar and very easy to do (also good to serve with soups)

this also works really well with chevre goats' cheese

There is a really good organic farmers' market near the Corn Exchange. Not sure when it is on but I have a feeling it may be every Thursday. For eating out, the brasserie at Hotel Du Vin is really good and San Carlos is amazing - great food and an unbeatable atmosphere. I'll try and think of...

hi redkitty. Thanks for the welcome! Bristol is a cool city. Some good food places too!

This may help. Found a link: www.ilsostegno.it complete with directions!