woodburner
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Posts posted by woodburner
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That picture of Jason's Yankee Stadium hero, is a killer.
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
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The current record for bivalves choked down in one sitting at the Acme Oyster House is 50 dozen
In New York money this feast would have cost him $1200.
Viagra
woodburner
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Jason,
Wonderful post with fabulous pictures. I love the retail market on Arthur Ave. It is probably the single best place to get Italian products in the USA, however, it has its idiosyncracies. One of your pictures of Pete's Meat Market showed the sausages called Chevrilade. If I am not mistaken, the Chevrilade on Arthur Ave. is made from lamb. There are usually a number of different types of chevrilade, the most popular of which contains cheese and parsley. Their chevrilade is tasty, but IMO is no match for the chevrilade from Brooklyn made from pork. The most notable producer that I know is Esposito's Pork store on Court St. They also make great fresh mozzarella and braciole. While I don't know for sure, I would guess by the word chevri-lade, that the true origens of this sausage may be from goat. Anybody know for sure?
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
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Woodburner-
We made the Bayonne Ham and Cheese terrine from the Hiragoyen cookbook twice. The first time, I ordered serrano ham from Tienda.com. Alas, the ham was flavorful but too thickly sliced and even though we applied pressure, the dish did not present well -- it tasted great. The second time was for a dinner party (see discussion on the travel/Spain forum (I don't know how to link, sorry). I actually went to Whole Foods and had them slice to the exact specifications 20 odd slices of a slighlty smoky prosciutto that they sell along with an equal number of slices of manchego. It may not be perfectly authentic, but the results were fantastic and we received rave reviews from every diner. Same dinner, we also made the scallop and artichoke bottom saute from his cookbook and duplicated the poached egg flower recipe from Arzak exactly as transcribed on the arzak website, including the plastic wrap poached egg technique. One caveat -- I doubled the number of eggs because we had more diners and foolishly doubled the entire menu -- the result was that I had way too much of all of the acompaniaments that go on the plate along with the poached egg flower. So, keep the recipe as is from the website.
Good luck!
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
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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
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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
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These places will keep you plenty busy.
woodburner
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I have to confess, I have the KitchenAid attachment with sausage maker, but have only used it once - to grind pork and veal for meatballs. I'm not sure why I haven't used it again, but this thread sure has inspired me. I have yet to make homemade sausages, even though I have the attachment. What a chump. I go to the store, buy sausages, complain about the seasoning, then watch the dust settle on my grinder.
-Mark
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
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Exactly. Mesquite coals, not smoke. The Llano Cooper's (in Texas terms, a west Texas place) does indeed practice what's known as "Cowboy" bbq, which isn't smoking but actually low heat, direct grilling. You won't find much smoke, if any in their meats as they're basically slow-grilled over wood that's had the tar burned out of it. You'll also see this at a couple of other places I know of in and around Llano. For what it's worth, there are four "Cooper's" places but only two are actually owned by the Cooper family, the one in Mason and the one in Round Rock. The Mason one, in west Texas, is pretty much like the Llano one (but better, I think) and the Round Rock one uses smoke.
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
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Mesquite? For chicken? For pretty much nothing, really, but chicken? Mesquite is the lowest-rent smoking wood around and is considered a complete joke in Texas for the acrid notes it gives. Oak with maybe Hickory and/or Pecan for beef, Hickory and maybe some fruit woods and/or Oak for birds...the mesquite? Send it to California. At least he did the pork right.
I know Cooper's uses mesquite, but don't just trust me, read what they say.
Smoked Barbecue Beef Brisket:
Our barbecue brisket is cooked cowboy style: Directly over simmering mesquite coals for over 5 hours.
woodburner
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Mesquite? For chicken? For pretty much nothing, really, but chicken? Mesquite is the lowest-rent smoking wood around and is considered a complete joke in Texas for the acrid notes it gives. Oak with maybe Hickory and/or Pecan for beef, Hickory and maybe some fruit woods and/or Oak for birds...the mesquite? Send it to California. At least he did the pork right.
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
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Becoming more consistent and adventurous with bread. Charcuterie. -Mark
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
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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.
I have this one:
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
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To turn out authentically spiced and flavored andouille and Texas hot links. And to figure out how to keep those damned air bubbles out when I'm stuffing the casings
.THW
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
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I have three very old grinders my grandparents used to use in their restaurants. I can't wait to move!
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
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Another KitchenAid atttachment fan. I've had it for eight years; it is rare that I buy ground meat anymore. I bought it because I wanted to control the quality and the fat content of the meats I was eating. It comes w/ a fine and coarse attachment. The coarse one makes nice chili.
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
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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
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Last night I thought it would be a good idea to open a half bottle of champagne 5 minutes before midnight and drink it all in about 20 minutes.
Now I understand, how the term "Amatuer night" got started.
Happy New Year
woodburner
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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
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Woodburner; I think you're right and I'm wrong. I did a google on "flesh definition" and the first one that came up (from hyperdictionary.com) says
"the soft tissue of the body of a vertebrate; mainly muscle tissue and fat."
I stand corrected.
THW
Actually, I think I'm wrong.
woodburner
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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
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My interpretation from Schlesinger is that the flesh is the fat, lying below the skin. The meat would be the next layer down.
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.
woodburner
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Perhaps I'm using an incorrect analogy, but when I cook duck breast, I always score the fat, but never all the way down to the flesh. If you do, the flesh has a tendency to dry out. Maybe fresh ham is different, but if so, I'd like for somebody to tell me why. More internal fat, maybe?
THW
My interpretation from Schlesinger is that the flesh is the fat, lying below the skin.
The meat would be the next layer down.
woodburner
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I'm roasting a 20 pound fresh ham (un-cured, bone-in, skin-on) for New Years this year with a Cuban bitter orange and garlic sauce. This is a recipe from Saveur from a while ago. The recipe states to cut off the skin and then score the fat. Does anyone know how deeply I'm supposed to score the fat? Down to the meat layer? Also, I'm wondering what kind of pan to put this in? How much fat is it going to give off? Tablespoons? Cups? Pints?
Hal
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
Christmas Disasters
in Food Traditions & Culture
Posted
You can't be serious.
woodburner