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budrichard

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Everything posted by budrichard

  1. "There is no REQUIREMENT that one be wedded to a SPECIFIC brand or type of soy sauce for a specific dish." I NEVER SAID THERE WAS! Now that we have a reply, we can get rid of the caps also. You are reading conclusions into my Posts that are not there. Comment on what I actually Posted. If you have another comment that my Post does not make or reference, don't quote my Post in your Post. Quite simple.-Dick
  2. budrichard, on 18 Apr 2014 - 09:55 AM, said: I use a soy sauce from the country whose cuisine I am preparing. I, on the other hand, mix-and-match to my heart's content, so long as it does not actually conflict with what is being cooked. :-) And your point is?
  3. Tempest in a tea pot! I have a full line of Falk copper, never a pit, never a problem in about 20 years of ownership. While my degrees are in Nuclear Engineering, my Master's study and research was in Metallurgy. Salt(sodium hydroxide, NaOh) is corrosive. Stainless steel (SS) can corrode/stain/rust given water and oxygen. Salted water should have no effect on a stainless lined pan/pot in normal usage. What has been posted about impurities and inclusions in stainless steel coming out of China is correct. I wouldn't give the matter another moments thought.-Dick
  4. Never use powder. Best I have found is granulated garlic and minced garlic from Penzey's. http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgarlic.html We do not use Chinese garlic powdered or fresh. Fresh is always best in my opinion.-Dick
  5. There are as many types of soy sauce (shoyu in Japan) as there are cuisines. I use a soy sauce from the country whose cuisine I am preparing. Most notably, Pearl River for Chinese, an organic Korean for Korean cooking and for Japanese we use organic aged in cedar vat Japanese shoyu for sushi/sashimi and Kikkomen reduced sodium US or Japanese for dishes.(Note Japanese Kikkomen sold in the USA has alcohol added as a preservative). The cedar vat aged shoyu is VERY expensive and hard to find. I get it at Mitsuwa Chicago when it's in stock.-Dick
  6. There are many on-line resources provided by both State and Federal Agencies for Food Safety Standards. I would consult those as the providers have the expertise and have conducted testing on Safety Standards.-Dick
  7. I would venture a guess that your older Al Clad was made in the USA whereas the new All Clad is made off shore. All Clad has become more of a marketing company over the years and they claim 'Proprietary' information when you ask them for technical details. I don't own any but they are substantially lighter than my Falk.-Dick
  8. On a Viking, 'Simmer' is just to the LEFT of 'High' and you turn the knob to the Right or Clockwise for OFF. Are you sure you weren't in the Simmer position?-Dick
  9. budrichard

    Saganaki

    Flaming Saganaki originated at the Parthenon restaurant in Chicago in the early 1970's. it's still served there. As you found out in can be problematic to make. Over the years I have found out what works for me. First, no wedges as the geometry makes for uneven melting. You need a flat rectangular piece cut about 1/2" thick, dipped in water and floured put into a pan with melted butter and then heated until you see signs of melting, I then put into my Viking under the broiler(very hot) , pull out, flame with brandy (be careful!) and then lemon, serve immediately. I only use Kasseri but anyth
  10. From an Australian review of Megachef: "Ingredients: Aside from anchovy extract and water, Megachef contains sugar and fructose" Red Boat lists 'Anchovy, Sea Salt' as the only ingrediants. 500ml Red Boat 40 is $10 direct from Red Boat + shipping which is how we purchase. Have not seen local sale of MegaChef but 200 ml from Amazon is $16.99 USD. Red Boat is Vietnamese and MegaChef Thai. From my reading the best sauces are only anchovy and salt. MegaChef does not seem to available in the Chicago area but if I find it, I will try blind tasting to compare. I also can not acess the MegChef website
  11. "I heard on a recent food story on the radio that medium-sized hen's eggs usually come from younger birds, and the large ones from older, so the smaller ones are better quality. Anyone know if that's true?" Not everything your hear or read is factual, in fact much is incorrect. Certainly younger hens give smaller eggs but why should smaller be better? Doesn't make any sense and I can detect no difference. In fact there is no quantifiable difference that we can determine in factory eggs versus the farm eggs we purchase. One would have to do blind testing with a number of testers to try to deter
  12. The Red Boat sauces are the best I have ever used. The '40' is used for soups and cooking and the '50' for dipping sauces. There just is no other sauce comparable, available to to those of us in the US.-Dick
  13. Blah, blah is right! Reads like mostly hype to me. I don't go to Farmer's Markets, I go directly to the farmer's and establish relationships. In SE Wisconsin i pay $2.50/doz for XL(sometimes with double yolks) from hens that are not caged and fed corn that is grown locally and ground by the farmer himself to keep costs down. No hype on the carton's which are recycled. As with anything, Farmer's Markets have become a place for the hucksters etc. Ask the seller's where they get thier wares, most tell me that they purchase locally and when pressed, do not have anything to do with production. Cave
  14. Your typical spiral sliced 'city'(water injected and cured) ham requires no cooking, is seasoned and smoked and only requires heating. Throwing it in foil onto a grill for smoking and cooking does nothing for the ham except over cook the ham as you found out. If you want to do it yourself on your grill, purchase a fresh ham, season and smoke slowly on your grill or smoker for 4-6 hours until tender.-Dick
  15. There are many varieties of clams. what you have been using is hardshell clam that goes under many names according to it's size, from the biggest to the smallest it's Quahog, Cherrystone, Littleneck, all are the same type. The term 'bellys'' usually refers to the soft shell steamer clam which is also the clam used for New England fried clams. Somewhat unique, it has a skin on the neck that is removed after cooking and is never eaten raw. Razor type clams are deep water and comprise the 'clam strips' you see for sale and are sometimes found fresh. The West Coast Queyduck is a giant clam that is
  16. Be aware that most 'lump charcoal' these days is really mill tailings from wood manufacturing' We use Nature Glow which is Royal Oaks institutional line.-Dick
  17. "I had good success with pork liver some years back, and I suspect deer liver would work as well. " The only similarity between deer and pork liver is the word 'liver'. Venison liver is totally devoid of fat. Cut into1/4" slices, saute in hot butter quickly so it's just cooked and serve and eat immediately. Prolonged cooking will result in rubber and eating cold will enhance the gamey taste. I have friend in Northern Wisconsin that shoots as many deer as legally possible (It's how they eat). B He boils the hearts, chills and serves thinly sliced with salt. Works quite well.-Dick
  18. As Posted H Mart is a Korean conglomerate and Mitsuwa is a Japanese oriented MegaMart. I shop at both frequently in the Chicago area. H Mart specializes in Korean made goods and foostuffs along with Chinese and a few Japanese products. Just because a pakcage says its shoyu, Mirin or whatever doesn't mean its the same thing. Korean manufactured is quite bit more expensive than Chinese for the same product namely because Korean label thier products and some are organi and HAACP compliant. I have found the quality to be excellent and on a par for the most products similarly made in Japan ite
  19. Your NXR looks like a clone of our Viking. Not a bad thing. As to commercial ranges and ventilation. Commerical ranges do not meet NFPA Residential Fire Codes and if installed residentially must be to commercial Fire Codes and your local building inspector plus your insurance company should approve of the installation. As a former Fire Marshall, that is the reason I have a Viking and not a Vulcan. Now onto ventilation. Ventilation is as much about heat removal as removal of odors and vapors. I installed a Viking two fan hood with a 18" ducting to the outside. 4x15K burners and an oven produce
  20. Me experience with French Turbotiere's is dismal. I have returned two for inadequate tinning which resulted in small holes in the tin and other imperfections. Since the shape is odd, it cannot be made by other than hand and must be tinned on the interior rather than stainless clad as modern copper is . Any imperfection, especially a hole in the tin will result in an area that food acids will preferentially attack and eventually lead to a through hole penetration of the copper. As I said, I returned two and then gave up. I use a large rectangular light roasting pan which a grid on the bottom.
  21. The top steak houses purchase Primals from commercial supplers that they personally inspect before purchase. I wouldn't term the suppliers commercial butcher shops but just commercial suppliers because they don't break down the carcasses to indivdual cuts. The loss/waste comes from two factors, as mentioned, water loss but also the outside aged, dried portions must be trimmed form each steak. I have been in the aging room at Burke's and have watched as my steaks were cut and trimmed at local retailers who specialized in dry aged Prime. There is a lot of waste/trim. Breaking down to individual
  22. "Do you find that freezing has any effect on the beef? " To answer that question quantatatively we would have to perform blind tasting with beef from the same carcass unfrozen and frozen then thawed and both prepared the same. To answer that question qualitatively, no. When thawing, the beef has practically no moisture that is in the wrap. My son who does the grinding of the trim says that the trim has very low moisture compared to an unfrozen round of factory sirloin that we would purchase and grind. Burke's has the ability to put the best crust I have ever experienced on a steak whether wi
  23. Grass fed beef in Wisconsin. Last summer I put in an order from a farmer about 4 miles west of us who I had been buying pigs from and had gotton to know fairly well. He raises steers also and has some very good looking animals grazing. I ordered a small 1200# steer. In our discussions, he and other farmers I have talked with locally made it very clear that you cannot raise strictly grass fed beef in Wisconsin, you have to supplement. One farmer about 40 miles away has a very extensive website extolling the virtues of his grass fed beef. Whether or not you believe the hype is up to you. The lo
  24. Until we know what is meant by 'mediocre', we can't really help, but. I mostly disagree with the above. Discounting real Kobe beef which requires an entirely different cooking process, USDA Prime, Dry Aged and cut to your specs while you wait is the best beef for grilling in the world. I find a supplier and have dry aged steaks cut a minimum of 2" and for more than two people, three inches. The butcher should show you the dry aged Primal and tell you the number of days to allow you to make a decision on whether you want a steak or not. After that it's simple really. Lump charcoal sold these da
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