woodburner

Very nice Marlene. I also roasted a Standing Rib Roast last evening. I deboned the roast and retied the bones on to serve as the rack. Fresh rosemary under the twine trussing, rubbed down with evoo and freshly smashed garlic. Portabella Mushroom stock reduction was a hit. Separate mushroom stems and caps. Slice caps 1/3-inch thick. In a food processor pulse stems until chopped coarse and in a small saucepan add to 3 cups of Beef Stock. Simmer mixture 10 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids. Reserve Remove from Rib Roast pan using a bulb baster or spoon skim all but about 1/4 cup fat from pan. In pan on top of stove sauté mushroom caps over moderately high heat, stirring, 2 minutes. Add mushroom liquid, and any juices from beef and boil 5 minutes. Stir in beurre manié (beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour and boil, stirring, about 3 minutes, or until thickened slightly.) Spoon mixture over sliced beef. Onion Confit.... ohhhhhhh my woodburner

Actually the question was regarding different diameters of Italian Sausages. If your putting poultry and lamb in your Italian Links, call them something else, and don't call me for dinner. woodburner

Hog casings are graded according to diameter (millimeter) size. For example a small diameter Italian would stuff nicely into the 30-32 mm size. Large ring type Kielbasa or Italian would also go well into the 35-38 mm diameter. For the home consumer though, it would suffice to say that sausage "hanks" are available 35mm and down, or 35mm and up. A typical "hank" will stuff about 100 lbs of sausage. When stored properly in the refrigerator they can last well up to a year, without much degradation. Many internet sources offer smaller 25lb packages of casings. When purchasing in this manner though, expect to get less choice in available diameters. woodburner

chefg. The most amazing media, I have ever seen, in any form. If one could parallel your artistry, it would be to Paul McCartney writing " Hey Jude" for Juilan Lennon. Magnificent. woodburner

I procured a 3 bone standing rib tonite on sale. Choice grade. I'm starting my beef stock tomorrow evening for a Saturday night feast. I've also pulled some beef ribs from the freezer to cook along side the rib roast. Garlic smashed potatoes maybe, and giant freshly baked popovers. I'm thinking of the Alton Brown method, cook low and slow and sear over high heat to finish the rib roast. woodburner

per person: 2-3 ounces of sliced deli meats 1 to 1 1/2 ounces of cheese. woodburner

Great in-depth review Doc. Sounds like a great trip, and thanks for sharing. woodburner

I owe you one, for asking this question. many, many thanks. woodburner

Whenever I pass by the Recaito in the market, it beckons me. I often reflect the notion of me buying ribbed condom's in the 70's and wonder do they really work? Not a great reflection, but alas, I do wonder. So.. does Recaito really work, and if so how? woodburner

I've been using the Mojo for chicken for about 3 years now, and it never ceases to amaze me. I hosted a party for about 50, on Labor Day and decided to try my hand at large scale imitation. I marinated about 40 chicken thighs and 20 breasts in a 5 Gallon beverage cooler for about six hours. The crowd went crazy. A few of the women commented that it was some of the best tasting chicken they had ever eaten. woodburner

Mojo Criollo mixed with some olive oil is a great marinade for many cuts of meat and fowl. I've just started using it with beef, and it's killer. Guava paste.... very good, as are the Manzanilla Olives. List your favorites woodburner

You suck. Alway's raising the bar. Hope none of my guests, see your pictures. Thanks Ron woodburner

Hi Marlene One of our local food warehouses, sell the boneless rib eye, choice grade, regarding size it must be in the 12lb range since in sells for around $90 dollars. I would like to serve the rib bones with the rib eye steaks, but have this crazy concern regarding plating. IE: how will bones seperated from the steak appeal to my guests. The rotisserie method serves well for certain size cuts, but this one is much too big I think. I'm leaning for eithier a fast browning or crusting on a charcoal grille, then cook in my wood burning oven at 210ºF until done medium in the center. What are your thoughts on serving seperate bones on the same plate? woodburner

Mainly because I'm going to be feeding twelve, and a whole boneless is easier to procure. My first choice is certainly with the bones. I do frequently purchase beef rib bones and cook them for about 6 hours as they make a great snack, and good for keeping the teeth sharp. woodburner

I'm thinking of buying a whole Boneless rib eye, and tying beef rib bones around them using them as a roasting rack. Could use some ideas. woodburner

I like it baked. Small casserole dish, say 9x9, a few inches deep. Load with kraut, add four or five teaspoons of bacon drippings, shred one apple over the top, lay two smoked pork chops on top, cover and bake. woodburner

Now I'm starting to re-think our entire process. Test. That's always the answer. We mash our shredded cabbage, with a wooden masher, in our stone crocks. Our procedure is as follows: Peel outer leaves and do not discard. Core the cabbage. Cut into quarters. Shred two or three whole head into crock. Add salt, and mash. Maybe more like beat to death, to start the juice extraction. Repeat until the crock is full. Lay full leaves from first step over the top, and cover with muslin and (weight down for about 2 weeks.) Start new crock. After two weeks, reassemble workers and can into quarts. (about 100) Tomorrow I will pick up fresh kraut in the dairy section of the market, purchase a can of kraut, and open a fresh quart from my pantry from last year. I'll take some photo's and post, my taste findings. Does anyone else mash the shreded cabbage? woodburner

Personally, I think variations of procedure are most likely minimal. We have a few certain criteria which seem to work well. Freshness and Strain/Variety of cabbage can change the taste and texture. Also waiting for at least one good hard frost to hit the picking field seems to do more good than harm. As far as slicing, we use a krauthobel. http://www.rollingpin.com/index.asp?displa...manu=Krauthobel Variation of taste and flavor can vastly differ, concerning the cooking procedure. Cooked in a bit of wine, baked, it's all good. woodburner

Surely a goal. And please, It's not my pleasure to see ANY sausage maker drop off the face of the earth. It is what it is, and places as that which you describe, are a treasure. I am only trying to help you prepare for the inevatible, and learn a craft for which you would like to see persevere. My next time in the city, I will certainly support your places of interest.. woodburner

Me being me, I'd suggest starting reading about homemade sausage making. It's a whole new world. woodburner

where the f is fifi? While I will concur Marlene, the lady from Texas has been in from day one. Fifi? woodburner

you got it mags. it can truely be great, and your not the first to start over. the madness must end. woodburner

I'd like to suggest we put together an agreed upon recipe for the confit, and enter it into the recipe forum, if it has not been done as of yet. Reading through 9 pages of posts, could prove tiresome and unfruitfull for many. Agreed? If so, let's proceed. woodburner

Your nomenclature would be correct. woodburner

I do recall a few meals at the Sagamore, in Bolton Landing, back when it opened. Anyone with any more recent visit's, maybe the Trillium? Sagamore, Lake George woodburner