tag:blogger.com,1999:blog-4543389752792247888.post1146245098222007643..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: "Chips and Dip": Potato Chips with Truffle DipUnknownnoreply@blogger.comBlogger30125tag:blogger.com,1999:blog-4543389752792247888.post-926199671779948772008-10-20T19:08:00.000-04:002008-10-20T19:08:00.000-04:00Carol, I have had my own battles with D&D in G...Carol, <BR/><BR/>I have had my own battles with D&D in Georgetown with mixed results. I must ask, did your threat to call the WaPo mention the blog and your loyal legion of crazed readers, or was the media threat, presumably with choice words such as "fraud", prove sufficient...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-64745011616215329822008-06-10T17:38:00.000-04:002008-06-10T17:38:00.000-04:00Not surprised to hear of your experience at D&D in...Not surprised to hear of your experience at D&D in Georgetown. My partner was their first Executive Chef when they opened. Suffice to say, they treat their employees no better than their customers.Unknownhttps://www.blogger.com/profile/11838209006931069674noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-46078973042223992392007-12-27T21:20:00.000-05:002007-12-27T21:20:00.000-05:00Carol, just bumped into your blog yesterday, reall...Carol, just bumped into your blog yesterday, really enjoying your adventures in the kitchen.<BR/><BR/>It's amazing how many minor and major kitchen screw up you can avoid when follow your gut instincts on ingredients, techniques and such.<BR/><BR/>I agree thickness being an issue with the crispiness. Sounds like the perfect excuse to buy that Japanese mandolin. I'm sure you'll soon wonder how you survived w/out one.<BR/><BR/>Another factor with the potatoes can be the age. Produce company often will "cure" or age potatoes for accounts that use potatoes for french fries or potato chips. Just after the new crop of russet potatoes are harvested they will have a elevated level of sugar. This will prevent them from getting golden brown and crisp, instead they will be either light and not crisp or way to dark. You can avoid this by aging the potatoes a couple weeks minimum, above 50 degrees. I find that potatoes that have the first sign of sprouting and are a little soft to the touch are perfect for frying applications. <BR/><BR/>Last point is the butter, it really needs to be completely clarified, and and used liberally. You are basically frying the potatoes in the butter.<BR/><BR/>Sorry about the long post, must have been all those afternoons prepping the pommes anna and maxims. Uncrisp potatoes would alway send the chef into a tizzy. Bon appetite,<BR/><BR/>agandyg4https://www.blogger.com/profile/15706072043273201307noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-40865408517990517162007-12-07T21:52:00.000-05:002007-12-07T21:52:00.000-05:00It is nearly impossible to find good truffles in t...It is nearly impossible to find good truffles in this country. They go stale in a few days, and the ones you see at Wegmans and other stores are probably weeks old. I was chatting about this with Jane Black at the Post food section, she said that almost all the truffles in the market come from farms in Spain and are sold as French. I think that very very few Perigord truffles come to this country at all, and those that do are snapped up by top restaurants. I doubt that home chefs can find good truffles in America, unless they are lucky enough to know someone in Oregon who can get them fresh. I hear that native Oregon truffles are quite good if they are ripe and fresh. You can find dealers on the net, but personally I wouldn't trust them, even in Europe you can get ripped off big time buying truffles, sprayed down with artificial aroma, weighted with birdshot etc. Better skip them for ten years, then go to Piedmonte or Tuscany in November, or even to France (slight Italian bias there, huh?) and do them right. Truffles are nice but vastly over-rated IMHO. Give me morels any day. Love your blog. Nic heckett - Woodlands PorkNic Hecketthttps://www.blogger.com/profile/05293075959415466245noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-17076408527793409982007-12-05T13:09:00.000-05:002007-12-05T13:09:00.000-05:00Just discovered your blog and I'm enjoying it very...Just discovered your blog and I'm enjoying it very much. Unbelievable about the truffle fiasco. Thank goodness they gave you the refund.Elizabethhttps://www.blogger.com/profile/05334969603318926031noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-2817894457680062362007-12-03T23:28:00.000-05:002007-12-03T23:28:00.000-05:00Ahhhh potatoes!I agree, it's a thickness issue, th...Ahhhh potatoes!<BR/>I agree, it's a thickness issue, they are supposed to get crisp!<BR/>I love your blog!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-30631485485780693522007-12-02T22:05:00.000-05:002007-12-02T22:05:00.000-05:00I appreciate you bringing up your experience at D&...I appreciate you bringing up your experience at D&D. As a novice, I would have had no idea I was getting the wrong truffles. Too bad it took an inferrior experience to teach that lesson...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-7875677347126092922007-12-02T20:40:00.000-05:002007-12-02T20:40:00.000-05:00Eek, I have to say I've had several quality issues...Eek, I have to say I've had several quality issues at D&D, and try not to buy things there. But I agree, the most frustrating part of an experience like that is the awful feeling that someone's lied to you. No fun.<BR/><BR/>Hope you have better luck with future truffle dishes.Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-70403853232172371712007-11-30T19:08:00.000-05:002007-11-30T19:08:00.000-05:00Coming late to the game, but I'd bet on the slicin...Coming late to the game, but I'd bet on the slicing thickness being the issue.Rachel Luxemburghttps://www.blogger.com/profile/12521247639838493705noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-39953871134797477962007-11-30T16:13:00.000-05:002007-11-30T16:13:00.000-05:00I have made these chips for the cover picture reci...I have made these chips for the cover picture recipe(standing in egg custards) for a New Year's party (let me not embark on my experiences about trying to saw through eggs, suffice it to say the custards were baked in porcelain egg-cups). The experience has been identical (and yes, I DID mandoline the potatoes paper thin, which caused a whole new problem of trying to peel them off of the Silpats). In the end, they did stand in the custard, if only for the first 15 minutes...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-89731776299903217402007-11-28T17:14:00.000-05:002007-11-28T17:14:00.000-05:00The Wegmans where I shop also offers their truffle...The Wegmans where I shop also offers their truffles on a bed of rice...from what I understand, it's an acceptable storage method...?!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-193151565428474862007-11-28T09:00:00.000-05:002007-11-28T09:00:00.000-05:00BAH! How annoying. I once had someone sell me pois...BAH! How annoying. I once had someone sell me poisonous mushrooms deliberately (seriously, could have killed my and my boyfriend, just from the fumes!) and when I confronted them they said it was my choice to buy them. Excuse me, WTF? Just goes to show, Buyer Beware is alive and well. I'm glad it all turned out okay for you though! Can't wait to see what's next!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-71866401428098815602007-11-28T02:23:00.000-05:002007-11-28T02:23:00.000-05:00Besides the cutting, I think using parchment paper...Besides the cutting, I think using parchment paper works slightly better than silicone mats for crispy chips.Roberto N.https://www.blogger.com/profile/14860375538825772740noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-24503169048338756302007-11-27T23:43:00.000-05:002007-11-27T23:43:00.000-05:00Well, of course they're not truffles, there's no c...Well, of course they're not truffles, there's no can of chocolate frosting!!<BR/><BR/>Seriously, thanks for the heads-up on D&D. Just their luck to try to defraud the author of one of the most popular blogs in blogdom.<BR/><BR/>Can I come over for the truffle dip with penne? Please? (I get along great with dogs!) It sounds divine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-73542018272560090962007-11-27T17:54:00.000-05:002007-11-27T17:54:00.000-05:00In my view keep it simple with luxury ingredients....In my view keep it simple with luxury ingredients. Use truffles for fresh pasta or scrambled eggs, pure and simple. BTW, I heared that truffles are very expensive this year and the quantities are low in Europe.<BR/><BR/>Martin<BR/>www.berlinkitchen.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-29111985982870181472007-11-27T17:41:00.000-05:002007-11-27T17:41:00.000-05:00Just love reading your blog with your culinary adv...Just love reading your blog with your culinary adventures. I can tell your expertise is far beyond my own; I am a rep for Demarle at Home (selling Silpats/Flexipans etc) and we recommend using a perforated baking sheet with Silpats- wondering if that would make a difference with your 'taters? Keep up the fun wonderful blogging, thanks!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-1049200410515827622007-11-27T11:20:00.000-05:002007-11-27T11:20:00.000-05:00You know, I've had some iffy experiences with that...You know, I've had some iffy experiences with that D&D branch too (I live about 5 minutes away...). At least they gave you a refund; I suppose that's all they could do. But it's so frustrating!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-42892806766538016562007-11-26T11:37:00.000-05:002007-11-26T11:37:00.000-05:00it is so disheartening when you do the research, a...it is so disheartening when you do the research, and then the run around town - and then it's not what it was supposed to be. because it's not just the $ it's all that time and effort... so not cool. shame on them. <BR/><BR/>i so so so love truffles. LOVE them. <BR/><BR/>sigh....michael, claudia and sierrahttps://www.blogger.com/profile/10466840130053606273noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-22705329542370752482007-11-26T08:32:00.000-05:002007-11-26T08:32:00.000-05:00Yikes, glad to know that I opted for Lipton Onion ...Yikes, glad to know that I opted for Lipton Onion Soup mix dip this Thanksgiving instead of <I>les truffes</I>. It was much less of a hassle, but sounds like it was appreciated just as much without all the bickering with D & D.<BR/><BR/>(I love that about the manager not speaking English and hanging up. I wonder if I can do that in reverse around here?)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-37476308409492119922007-11-25T16:08:00.000-05:002007-11-25T16:08:00.000-05:00Sorry to hear about your truffle troubles (sorry, ...Sorry to hear about your truffle troubles (sorry, couldn't resist). Even if things didn't work as well as they might have, it looked like an interesting experience. As humans, we tend to learn more from our misadventures, so...Marilynhttps://www.blogger.com/profile/07161819809984951795noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-77870954045479338202007-11-25T16:04:00.000-05:002007-11-25T16:04:00.000-05:00HiThat was very strong of you to follow thru on th...Hi<BR/><BR/>That was very strong of you to follow thru on the quality of the truffles you were sold. <BR/><BR/>I wonder though if there is not some small thing you could do to make sure others don't get stung also?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-18959562872664828802007-11-25T15:52:00.000-05:002007-11-25T15:52:00.000-05:00Here's the line that still has me speechless and a...Here's the line that still has me speechless and agog: "The charcuterie manager claimed not to speak English and hung up the phone."<BR/><BR/>No, really?? SERIOUSLY?!?!?! Because that--that is just beyond the freaking pale. That a manager in an American store would weasel out of a customer complaint by claiming not to speak English? That is like something out of a sitcom.<BR/><BR/>I'm glad the dish turned out satisfactory in the end, but I can't believe the flavor wasn't colored just a little by this incredibly unpleasant experience. I'm glad you shared it with us.Karenhttps://www.blogger.com/profile/01288100796201737845noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-72947303456272757952007-11-25T13:37:00.000-05:002007-11-25T13:37:00.000-05:00I was gonna say, maybe waxy potatoes would hold up...I was gonna say, maybe waxy potatoes would hold up better than mealy, but I see the cookbook explicitly calls for russets.<BR/><BR/>I've been eyeing the Kyocera adjustable mandoline at the cooking school store next to my office, and according to Amazon it adjusts from .5mm to 3mm, and it's less than 30 bucks. If I used my mandoline more often I'd probably get it (I'm trying not to use my mandoline to force myself to improve my knife skills lately. Heh.) Anyway, that's pretty cheap and 0.5mm seems like it would *have* to be thin enough.brianhttps://www.blogger.com/profile/16427702387286733536noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-15194639826172040962007-11-25T10:53:00.000-05:002007-11-25T10:53:00.000-05:00Carol, I'm sorry about your truffle experience, an...Carol, I'm sorry about your truffle experience, and even sorrier for the people (like me) who wouldn't know that these were not the real deal. I'm surprised that this high class purveyor would engage in such shenanigins. And you're right--it doesn't sound like they were horrified by the mistake and will change their ways. What a shame--for them and for consumers.<BR/><BR/>I, too, am guessing the chips were too thick. I have a good mandoline (but not a Benriner); it works well for the things I'mve done, but I've not tried to achieve paper thin cuts. Now you have me in the mood to give it a try.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-25157485369814577722007-11-25T10:01:00.000-05:002007-11-25T10:01:00.000-05:00I like the idea of putting a thin slice of mushroo...I like the idea of putting a thin slice of mushroom in the center of the potatoes and serving that with the truffle dip. Sounds wonderful and might work better with domestic truffles.<BR/><BR/>I have a Benriner mandoline and I adore it. Not to mention the packaging advises me that it has "Wonderful sharpness, speed and Completion" (caps theirs) and that much can be accomplished using their "New double possible blade".<BR/><BR/>I've used it to make the potato ravioli from one of Jean Georges Vongertichten's cookbooks, so I know it slices very thin.Lizhttps://www.blogger.com/profile/08489475450299908037noreply@blogger.com