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da chop

DavidH | Apr 21, 2002 02:21 PM

For my birthday present I asked my wife if she would have dinner with me at Ditkas so I could try their renowned pork chop. Even though there isn't much on the menu for her to order she graciously agreed. I figure she can order the creamed spinach and bring along her own carrot to munch on. This is not a path I am going to take very often. I have heard nothing but rave reviews about this dish and the stuffing. Nobody however, seems to be able to describe the stuffing. Only that there is a green peppercorn sauce that comes with it. Has anybody tried this and what do you think?

I still have time to back out and ask her to pick up a fluer de lour pan for me instead. In case you want to know what a fluer de lour pan is, it is my generic name I use for the pans you can buy say at Williams Sonana (20 - 35 $range) that has designs that look like a cathedral or british castle. I always feel more like an architect than a baker when I make something in these pans. I was pleasantly surprised by these that in spite of the many nooks, cranies and ridges the cake comes out intact.

Anyway, what do you think? Thanks

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