Comments on: avec eric

avec eric

contessa — Wed, 20 Aug 2008 07:57:08 -0800

Le Bernardin chef Eric Ripert's got a blog where he serves up demos of recipes he makes in his toaster oven.

By: Arbac

Arbac — Wed, 20 Aug 2008 08:10:55 -0800

This is sweet!

By: padraigin

padraigin — Wed, 20 Aug 2008 08:23:19 -0800

He's such a charming guy. I could watch these videos all day. I use my toaster oven a lot, but I want a pretty one like his.

By: kbanas

kbanas — Wed, 20 Aug 2008 08:24:40 -0800

Metafilter: GET TOASTED

By: peachfuzz

peachfuzz — Wed, 20 Aug 2008 08:30:18 -0800

When I saw this, I was kind of hoping it would be Eric Ripert making tuna melts and English muffin pizzas, or maybe a jacked-up creme brulee with sugar over pudding cups. Still, wow, I like it a lot - it's great for the home cook because he gives context for everything he does, why this works, why you use that, etc. Way more generous than it has to be, considering it's sponsored by Cuisinart or whoever. The links section is also hilarious. His blogroll includes Bourdain, Ruhlman, Vongerichten...these rockstars of the new foodie culture, idols of starry-eyed gastronauts everywhere. I picture them (you know who I mean, those guys who can't shut the hell up about Fergus Henderson, even though they've never been to London) clicking over with mixed envy and awe.

By: Deathalicious

Deathalicious — Wed, 20 Aug 2008 08:32:41 -0800

This is brilliant. This is a perfect advertisement for Cuisinart without being too intrusive. I hope that more companies take this tack, honestly.

By: nicwolff

nicwolff — Wed, 20 Aug 2008 08:46:26 -0800

This is great for me, I'm cooking for myself this summer in a shack in the Cape Cod woods with a propane stove and no oven... not sure I want to spend $300 on a toaster oven but I assume I can do these in a cheaper model.

By: Grimp0teuthis

Grimp0teuthis — Wed, 20 Aug 2008 08:57:04 -0800

Simple, yet impressive recipes like these are a great way to inspire people to be a little more inventive in the kitchen. The use of a toaster lets college students join in, too. He does a great job of explaining why he does things in a certain way. The accent's a bit heavy, but I can handle that if it means mango baked with butter and sugar and sprinkled with rum. That's one to try sometime soon.

By: shoesietart

shoesietart — Wed, 20 Aug 2008 08:57:20 -0800

I love toaster oven cooking. My real stove had a gas leak and I couldn't afford to replace it so for two years I used only my toaster oven, crock pot and microwave for cooking. I impressed my friends at Thanksgiving with my toaster oven-cooked pecan pie. Now a real oven seems so big and wasteful especially for cooking small stuff. I've moved and alas my new place has no room for my toaster oven. The plus now is that I can make cakes but I miss the little oven.

By: Meagan

Meagan — Wed, 20 Aug 2008 09:05:43 -0800

Very well produced videos and great knowledge presentation. I'm impressed with the sponsors' lack of attention-drawing. While I don't have a toaster oven anymore, I'll have to try to make some of those desserts anyway!

By: stbalbach

stbalbach — Wed, 20 Aug 2008 09:06:24 -0800

I've been cooking with a toaster oven for years, as a single person, and can't understand why they are not standard in kitchens. They heat up in seconds, don't use much power, are quick and easy. I got rid of my microwave, which sucks for cooking anyway.

By: padraigin

padraigin — Wed, 20 Aug 2008 09:10:19 -0800

I assume I can do these in a cheaper model Absolutely. I've got a $30 Oster and it serves me well. It's a little smaller though, which is a good thing if you've got counter space concerns but you're not going to be roasting a chicken in it or anything. Eric Ripert's so great. When he's on Top Chef as a guest judge, it's so obvious that everyone not only respects him for his work, but really likes him as a guy. He always seems to have fun with Anthony Bourdain when he shows up on No Reservations, too.

By: elendil71

elendil71 — Wed, 20 Aug 2008 09:42:43 -0800

Good stuff! I dig this guy too. I will Nth the use of the toaster oven for general cooking. I've been more or less using mine exclusively (for oven type cooking) for years. I rarely ever use my big oven unless I'm cooking for lots of people (which I almost never do). If you can afford it though, get a good quality toaster oven. Makes all the difference.

By: jckll

jckll — Wed, 20 Aug 2008 09:43:05 -0800

Nice, thanks for the post! Don't want to hijack, but maybe we could share some good foodie blogs/links? always love to add to my feeds, especially places with great, usable recipes with pics/video! Bittman1 Bittman2 Bourdain Best foodporn around... Serious Eats Ruhlman yum!

By: Cool Papa Bell

Cool Papa Bell — Wed, 20 Aug 2008 09:48:27 -0800

Great post. This is why the Internet was invented.

By: poppo

poppo — Wed, 20 Aug 2008 09:59:10 -0800

I hope he does some toast in there too

By: matthewstopheles

matthewstopheles — Wed, 20 Aug 2008 09:59:40 -0800

This is such an excellent post. Just wanted to say thanks . . .

By: ericbop

ericbop — Wed, 20 Aug 2008 10:06:18 -0800

Brilliant post. But the salmon never pops out of the toaster all the way.

By: padraigin

padraigin — Wed, 20 Aug 2008 10:19:07 -0800

maybe we could share some good foodie blogs/links? One of my favorites is Heidi Swanson's 101 Cookbooks. Mostly vegetarian, some vegan, lots of interesting twists on classics. And lovely photos. Her savory bread pudding has replaced traditional stuffing at our holiday meals. Everyone goes nuts for it.

By: contessa

contessa — Wed, 20 Aug 2008 10:19:12 -0800

Here's Eric making food he bought at the 99-cent store (NYT Slideshow).

By: fijiwriter

fijiwriter — Wed, 20 Aug 2008 10:19:53 -0800

Good find. Sadly it makes my left-over pizza for lunch pale when compared to a simple shrimp with augmented butter recipe. FWIW, Bittman's weekly videos at NY Times are quite good, too, with a little more humor and, dare I say it?, attitude.

By: diskgolf

diskgolf — Wed, 20 Aug 2008 10:22:58 -0800

Those Tomatoes Provençal look delicious. Did anyone read Bourdain's rip on the Food Network?

By: jack_mo

jack_mo — Wed, 20 Aug 2008 10:42:39 -0800

I'm so having those Provençal Tomatoes with a steak tonight. Never heard of a toaster oven before, though, and I don't really get why you'd have one as well as a proper oven. Do they heat up super fast or something?

By: jedicus

jedicus — Wed, 20 Aug 2008 10:52:49 -0800

diskgolf: It was posted to Metafilter at the time.

By: padraigin

padraigin — Wed, 20 Aug 2008 10:58:03 -0800

Never heard of a toaster oven before, though, and I don't really get why you'd have one as well as a proper oven. Do they heat up super fast or something? They don't heat up your whole house when you use them, which is a bonus in the summertime. And if you have an electric oven, an electric toaster oven will use less energy. They do heat up faster, but that's a function of being smaller, not technologically advanced. I have one instead of a pop-up toaster because I find them more versatile. A pop-up toaster only does the one thing (although arguably better than a toaster oven).

By: boo_radley

boo_radley — Wed, 20 Aug 2008 11:06:27 -0800

Listen to this gallic avatar, this titan of a man say "shrimp". God damn. This really is what I'd like to see more of at the Food Network, rather than its current fare of idiotic infomercial on the road bullshit.

By: scrump

scrump — Wed, 20 Aug 2008 11:12:32 -0800

I'm going to start pronouncing "shrimp" as "shehrrrrrreemps" now, because that will bring me some tiny measure closer to the awesome that is Eric Ripert.

By: prefpara

prefpara — Wed, 20 Aug 2008 11:16:15 -0800

Thank you for this. What a smart, smart website.

By: penduluum

penduluum — Wed, 20 Aug 2008 11:55:15 -0800

These are great, can't wait for more. I'm definitely making that clafouti for people as soon as I have half an excuse.

By: schyler523

schyler523 — Wed, 20 Aug 2008 12:00:03 -0800

I <3 Food. Eric Ripert and Anthony Bourdain make me smile. This is a really great site, and now I'm going to have to go buy a toaster oven.

By: oneirodynia

oneirodynia — Wed, 20 Aug 2008 13:23:25 -0800

Never heard of a toaster oven before, though, and I don't really get why you'd have one as well as a proper oven. Do they heat up super fast or something? We have one in place of a toaster, but also use it to quickly heat small things you might otherwise do in an oven, like a single serving of leftover lasagne, or garlic naan. Our oven heats our kitchen up quite a bit in summer, so it's a relief to be able to use the wee oven.

By: ericb

ericb — Wed, 20 Aug 2008 13:31:06 -0800

This is a really great site, and now I'm going to have to go buy a toaster oven. You just made the Cuisinart^® BRK-200 Product Manager happy! Now at Amazon: ~~List Price: $450.00~~ Price: $222.75. This item ships for FREE with Super Saver Shipping.

By: jckll

jckll — Wed, 20 Aug 2008 15:16:12 -0800

...or or? or?

By: dirigibleman

dirigibleman — Wed, 20 Aug 2008 15:33:29 -0800

OK, what's the difference between the BRK-100 and the BRK-200? My toaster oven is red.

By: gyc

gyc — Wed, 20 Aug 2008 17:30:04 -0800

Toaster ovens have always been great for toasting a piece of baguette or reheating leftover pizza, or roasting a single serving of meat/fish. Now I guess I have some fancier dishes to try my toaster oven out on.

By: Ghidorah

Ghidorah — Wed, 20 Aug 2008 17:41:03 -0800

I haven't had a real oven for roughly nine years now (perils of non-oven-using cultures) or a microwave (no space, and I'm cheap), but I have been using a 9"x9" toaster oven I got 7 years ago for about $60. I've cooked de-boned, stuffed chicken, roasted turkey breasts, made cakes, brownies (when a batch of cookies = nine cookies at a time, it takes a while to finish off the cookie dough), apple crisp, lasagna, biscuits, enchiladas, and more. The small size makes it great for roasting pork loin, as the oven stays quite moist. I love my toaster oven, but at the same time, I'm tired of being limited by its size. It's all "look what I can do with these limitations!" It's not, "hey, I can make that!"

By: Dave Faris

Dave Faris — Wed, 20 Aug 2008 19:43:19 -0800

OK, what's the difference between the BRK-100 and the BRK-200? The BRK-200 appears to cost $50 more. Compare : BRK-100 / BRK-200. I know that they sell three different versions of this oven ... one is standard, one is convection, and one is convection with a rotisserie mechanism. I don't know how or if that applies to these two models.

By: stavrosthewonderchicken

stavrosthewonderchicken — Thu, 21 Aug 2008 18:39:15 -0800

Never heard of a toaster oven before, though, and I don't really get why you'd have one as well as a proper oven. Do they heat up super fast or something? You want to do it right, you get one of the LG or Samsung Solar ovens that are much cheaper (relatively speaking -- under the equivalent of $300) here in Korea these days and I assume are available elsewhere, that use microwave, heating element, and superhigh energy halogen light for browning. You can make pretty much anything in those puppies, and fast. They do tend to suit the Korean market more, though, because true traditional-style ovens are still very rare in Korean home kitchens.

By: Dave Faris

Dave Faris — Thu, 21 Aug 2008 18:45:36 -0800

A word of warning about the Black & Decker Infrawave ovens ... you should always remember to unplug them when you're not using them. I wrote about a near disaster with one of them on my blog.

By: Mitheral

Mitheral — Fri, 05 Sep 2008 08:50:33 -0800

stavrosthewonderchicken writes "that use microwave, heating element, and superhigh energy halogen light for browning. " That sounds awesome. Are you limited to glass cookware to use the microwave bit?