woodburner

You can't be serious. woodburner

Yes, the Yankee Stadium is indeed the greatest sandwich in the world! The "Albainian" is a pretty good alternative too, although its very different. Jon, could you provide me with the Saturday hours? Also, could I expect to see all if not most of the individual markets open on that day? Thanks woodburner

Viagra woodburner

Doc, I know this is an old post but a saw no response to it, so I'll take a crack at it. Cervellata is a somewhat regional Milanese sausage of pork sirloin with pork and veal fat, Parmigiano-Reggiano cheese, and spices such as saffron and nutmeg. It is also made with pig’s brains (hence the name; cervella means brain). I really need to get a life and get down to Arthur Avenue, before spring. Does anyone know the hours on Saturday? That picture of Jason's Yankee Stadium hero, is a killer. woodburner

Amy, Thanks for the update and help. I'll go with prosciutto, as you suggest. The poached egg technique is divine, and most important to set the wrapped purses into iced water as soon as the poaching is complete. I will do a "dry run" prior to my birthday brunch, to work out any unexpected kinks. I'm going to start with Nantucket Scallop Chowder for my first course. woodburner

I also like the double butterfly technique for stuffed loins. I also find that by using that cutting method lends itself well to brine or marinade the loin after cutting. Since you've now opened up the meat giving more surface area, than a whole loin, flavor from the marinade or brine goes much deeper into the meat, in a shorter time. woodburner

Any clue as to what the makeup of the sausage consisted of? Nice perk they offer, regarding pit space. Don't you just hate dry turkey. woodburner

These places will keep you plenty busy. Jack Schmidling Sausagemania Len Poli Jerry Fowler 750 Sausage Recipes woodburner

Fresh sausage making is a great hobby, lending itself to some mighty fine eats. Pull that grinder out of mothballs and get crackin. Fresh Bratwurst, Bauenwurst, Knockwurst. woodburner

Speaking from a personal preference, I find a more enjoyable flavor, with most woods that are burnt down as hot coals. While Cooper's does cook in a direct cooking method, the distance from the fire can usually be altered to obtain the desired "grate" temperature. Lending itself more to a "traditional" style bbq. As we know, bbq style techniques varies from region to region of this country. woodburner

I know Cooper's uses mesquite, but don't just trust me, read what they say. Cooper' Mesquite Smoked Barbecue Beef Brisket: Our barbecue brisket is cooked cowboy style: Directly over simmering mesquite coals for over 5 hours. woodburner

I'm not willing to lock horns with Varmint regarding wood flavors. If he said it was good, I'm willing to bet it is. That being said, mesquite when burned correctly is full of flavor. If the wood is too wet, and smolders, you may have to send your pit to the grave yard, because the stench may never come out. Properly seasoned mesquite or better yet, mesquite lump charcoal imparts a perfect marriage into poultry. Use it sparingly and correctly and you have a winner. Best to have a sample before sending a method into oblivion. Speaking of Oblivion, where the hell is Brian Auger. woodburner

I just purchased a cookbook by David Rosengarten, with a chapter full devoted to Charcuterie. It's on my to do list for sure. Maybe we can have a thread devoted to it? woodburner

I have this one: Meat Grinder at Northern Tool I love it. Looks like something of interest to me. Does it have a reverse motor switch, or do you find no need for it, considering the 1hp motor? woodburner

The air pockets can be quickly cured by poking the air pocket with an ice pick. Such a tool is actually manufactured for this problem, and my memory thinks of it as being called a "hand prick". Usually this is caused by the use of a grinder, with a stuffing attachment. In other words to try and stuff and grind in one step. A seperate stuffing tool, keeps these air pockets to a minimum at the least, and in most cases non-existent. woodburner

Buying a used commercial grinder is my favorite option at this point. A coworker picked up a nice stainless globe meat slicer, from a butcher shop sale this past year for under $300 dollars. I'll bet it was less than 3 years old. It's so heavy, one person can not possibly pick it up by themselves. woodburner

I've put some thought into the kitchen aid package, and the jury is still out. Meatloaf mix, is getting harder to find around my neck of the woods. I like to use ground pork, veal, and beef. Finding a fresh ground packaged mix is difficult enough, let alone finding all three seperately in the same market on any given day. woodburner

Probably should have mentioned that I already own a, pokert manual grinder. I have done some previous grinding with it and find it does an adequate job for small amounts at one time. One tip I could pass along regarding it's use is to put the entire grinder in the ice box just prior to grinding any meat. It helps prevent "smear", which is caused by the meat not being cold enough. I'm looking for something motorized, maybe 3/4 hp, including various grinding discs, with steel internal parts. woodburner

Now I understand, how the term "Amatuer night" got started. Happy New Year woodburner

I'm seriously considering a home type, but near commercial grade meat grinder. I've just about heard and seen enough, regarding irridation, and e-coli, meat recalls, and the list goes on and on. I could grind beef to my own specifications, and possibly use it for sausage, (ground pork) making also. A couple hundred bucks sounds reasonable to me. Any thoughts. woodburner

Actually, I think I'm wrong. woodburner

I bought into the Lansky sharpening system this year, and for the 30 bucks it cost me, I've been pretty happy with the results. It takes a little bit of time, but the system itself is pretty foolproof. Would you sharpen your own, if time permitted? sorry, I did not originally see that you had no interest in doing your own. woodburner

Woodburner; My impression (not based on any scientific information) has always been that fat is fat, and "flesh" is muscle. Maybe I'm wrong. Wouldn't be the first time . THW Trim off ham's outer skin and score fat about ½ inch deep in a diamond pattern. Put ham in a roasting pan and set aside. Pierna De Puerco Asada woodburner

My interpretation from Schlesinger is that the flesh is the fat, lying below the skin. The meat would be the next layer down. woodburner

Chris Schlesinger, in his book How to Cook Meat, describes this method, (though the skin is left on): "Using a sharp knife, score the entire surface of the ham in a cross-hatch pattern, cutting just down through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit, as you cut)" woodburner