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January Newsletter 2007MyChefsFavorites.com Toll-Free 1-800-577-7310 Hi, I have commented in earlier newsletters about how much I like Saveur Magazine. I hold no other brief for the piece except it is a foodies delight, especially this month's issue, The February 2007 Issue, Number 99. If you do not subscribe then I can only strongly suggest you run, not walk, to buy it off the newsstand before it is sold out. It is fabulous. This month's issue is all about "The Saveur 100, Our favorite foods, restaurants, drinks, people, places, and things". I just spent the better part of two hours reading it from cover to cover. I am really fired up and wish to share a few of their Bon Mots. I think Saveur will forgive me. "#45 - MOST UNDERRATED INGREDIENT - Sure, fruity olive oils and pink peppercorns are just swell, but increasingly we find ourselves turning to an ingredient that doesn't come in a bottle: RELAXING WHILE COOKING. Next time you're in the kitchen, tell a joke, listen to some great music, chill out and have fun. We guarantee your food will come out tastier." I don't know who wrote this but they are so darned right! I practice this all the time with Barbara and it works, regardless of who's cooking. "#32 - MANNERS, SCHMANNERS - If you haven't tried it, then take our word for it: a breakfast of sausages and fried eggs tastes more scrumptious when EATEN STRAIGHT FROM THE PAN. So do lots of other foods: sauteed greens, stir-fried asparagus, panfried flounder, braised acorn squash--you name it. Why? Maybe it's the residual heat of the skillet, which keeps things piping hot, or maybe we just can't imagine missing out on the parts of a dish--the crunchy, caramelized scraps, the rich pan juices--that would otherwise get left behind." Again, someone at Saveur has it very right and I get hungry just thinking about it, seriously. I have extended my holiday prices until the end of January 2007. It was a great holiday season for MyChefsFavorites.com and I want to celebrate that by going forward to the end of the month with the great values. One more thing: I can only anticipate that copper will take a big increase with the new catalog. This is a great opportunity to really save some serious money if you have not already. To place your orders now simply log onto MyChefsFavorites.com or use the links to the left of this page. This is THE time to buy ahead for gifts or for yourself. Now, about those comments above about eating out of your pans: I do this sometime and even serve guests in this manner. It may be a little more trouble but shiny copper on the plate is pretty, unusual and has all the advantages mentioned above. For example, the one I really like is in serving escargot. Whether in brown sauce or my favorite butter and garlic: The Bourgeat 3.5" Butter Warmer Pan with lid #351009 is the greatest! Cook in it and serve in it, one pr person, please. The round au Gratin pan with its two handles, 7-7/8"dia. #34050, is a sure meal enhancer for individual servings, whatever you're serving. The same can be said of any of the smaller saute and sauce pans. The larger skillet makes for one heckuva a Téte Te device, especially over breakfast with Bloody Marys! Call me a Romantic. Please have fun and do let me hear from you. I truly enjoy your feedback. Happy New - 2007! Sevens are lucky numbers. Be of good health and outlook! Sincerely, |
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| 1st Jan 2008, due to new supplier restrictions we have had to implement a minimum order policy of $49. |
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We accept...     
SSL 10/2008
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