budrichard

No matter what the fish, it must be extremely fresh and graded as sashimi/sushi quality before eating raw. Bonito is a strong fish so usually when served as sashimi/sushi, the outside is grilled briefly and then when cut there is a pronounced interface between what was cooked and what stayed raw. Your 2,&3 are good way to prep. In my experiences there is no way to make the bloodline palatable in these type fishes and it is usually removed. Bonito is a strong somewhat oily tuna and these types of fish do not make good stock or stews which is why it is normally grilled, fried or smoked.-Dick

A lobster like that is also illegal to harvest in Maine and breeders like that have the fin notched so lobsterman know to throw back.-Dick

There is a difference between a rabbit and a hare. Are you sure what you had was a rabbit and not a hare. There are also differences between rabbits around the world. Generally a hare is larger and would be tougher than a rabbit. The age of the animal also has a great deal to do with the tenderness. Usually if someone gives you wild game there is a reason.-Dick

I would heartily second this statement. For me the point of buying a whole pig is to butcher it yourself, it's great fun. ← Have you actually killed and butchered a whole hog? Not suckling pig but a 200# market hog?-Dick

I would not use a processor that allowed non workers to be in the processing area. Strict HAACP requires anyone in the area to be sanitised and wearing the correct garb. The processor we use has a glassed in processing area. You can watch the whole thing except fpr the kill if you want.-Dick

I avoid sausage as its usually made from a composite of many animals and I avoid scraps and bones just because we have CWD here in Wisconsin and everything is boned out and no cuts are made into the bones or spinal column. -Dick

Yellow Pages under Meat processing. It is the responsibility of the person that raises the animal to get it to the processor. Your only contact should be to pay whoever raised the animal, converse with the processor on how you want the animal and to specify that you want the all the bits and then drive to the processor and pick up and pay for the slaughter charge(usually seperate) and processing and packaging. The animal should be packaged, labeled and frozen but in the case of an animal like a suckling pig, whole and ready to go on your roaster. At least that's the way its done in Wisconsin.-Dick

I pick up my corn 2 doz ears at time from a local farmer just after he picks it. Husk and store in zip lock bag in fridge. That's all. -Dick

"Farm slaughter is considered to be less stressful and yielding better meat." Pure baloney! The standard is that the farmer takes the live animal to the processor. You pay the farmer for the animal and then confirm with the processor how and what you want from the animal. The processor is USDA certified and must have an inspector who inspects the carcass. Without a doubt the actual slaughter is less stressful and more humane than these 'backyard' operations. Go and compare, I have. The rest are 'back yard' operations. Not that they can't do a good job but you miss the professionalism in cuts and packing as you found, the USDA inspection and the sanitary regulations/inspection (HAACP) regarding meat processors. I used a 'backyard' processor once for a suckling pig of 15 #'s specially raised for me. The processor skinned the pig! First and last time for me. Next time have the live animal sent to a Meat processor that is not a 'backyard' operation.-Dick

Pepin in the 'Art of Cooking' has two procedures on how to deal with a pig's head to make head cheese. I have used the recipes/procedures and they work very well.-Dick

Japanese techniques are different than Western because Japanese knives are not flexible. Western technique relies on a flexible blade following the contours of the rib cage and basically two cuts, one vertical just behind the gill plate and then one along and down the backbone to remove the flesh. I have seen Western Chef's when using a Chef's knife approximate the Japanese technique and then have to remove the rib bones separately. The above strictly concerns a vertical type fish rather than a flatfish or a cod type. I prefer the Western technique and use either a 8" Wusthof 'Flexibel' or a 9" 'Punta Chivato' made by Phil Wilson. Shown below from top to bottom: Corbet Sigman Utility Hunter with sharpened swedge, useful for starting a cut at the anal vent for gutting fish. Tip is so sharp it has a kevlar lined sheath. Wusthof 8" 'Flexibel' fillet knife. Works well for most fish. 6" Gerber 'Coho' Fillet with handle scoop for cleaning blood line. My first fillet knife. 15cm Debabocho(single edge) by Takeda Hamono. I don't use at all. 9" 'Punta Chivato' by Phil Wilson in CPM 154. Great for large fish 'Japanese Cooking, A Simple Art' by Shisuo Tsuji has an nice treatise on Japanese techniques.-Dick

Most wine in cases is stored in the cement basement and has endured for 20+ year now at the present location and was stored the same in prevous residences. . I did build a Kitchenaid wine storage unit in and the cost is less than $1K if I remember correctly. Holds about 60 bottles at the ready! Unit is quiet, works very well and has a glass front with a light you can turn on to impress visitors if you want. I mostly keep German BA and TBA with ready to drink reds/whites in the unit. My advice is to find a cool place and spend the money on purchasing wine. You will know when you need a seperate storage unit. -Dick

For large birds and roasts a fork is a must. Note that many use a straight fork with long tines. this is more correctly a 'meat' fork used for serving slices of meat/cold cuts and not for cutting. A carving fork is curved so the cutting edge of the knife blade does not hit the fork tines. One can also then use two large curved forks to lift a bird/roast.-Dick

Most fish can be filleted without having to subsequently remove the rib bones. Its mostly a matter of technique and a flexible knife. Some like salmon will leave you with a row of pin bones that must be removed. If one uses a non flexible blade and cuts through the rib cage rather than following the contours, then you must remove the rib bones seperately. In any event, if one wishes to use the skin such as using crisped salmon skin in a maki roll, then removing the scales before hand is easier. If one is going to throw the skin away, then I agree, scaling is superfluous.-Dick

My advice is don't. You live in Minnesota, serve local. You just can't make a lobster roll without fresh Maine lobster and slab sided buns. BTW, King Arthur sells a specially designed pan to make these rolls. I have one and am working on perfecting the technique.-Dick

The warning came from the sampling done of commercial lobsters, no problem for the flesh but like all things it concentrates in the liver. Personally, I have eaten the tomalley for over 50 years with no problems but today is today with changes in water temperatures and other factors. So I would not eat the tomalley until the out break has past. Certain seafood beds are also off limits for fishing because of the tide. Red tide goes away with colder weather.-Dick

Without a doubt Bobak's on the south side http://www.bobak.com/ . Real Polish and real Polak's, take it from me a Polak! How are you returning home? If flying you will never make on the plane as the garlic will give you away. If driving, even in a cooler the car will soon smell of garlic. I drive down from Wisconsin and fill up a cooler and the drive home is heavenly!-Dick

Purchase a fresh whole duck. Skin the duck. Debone the duck. The breasts can be cooked and served rare, the other parts can be used to make rillettes, cassoulet or whatever and the carcass a sauce. Use a large pan and slowly render the skin. You will end up with your duck fat and crunchies that can be used in a salad or dipped in Crystal for a great snack. That's what I do with my ducks.-Dick

Bonito is traditionally served charred on the outside but still raw inside.-Dick

Why anyone would cure dry Kobe beef is beyond me if it was real kobe and not Waygu? A true whole Kobe strip loin will also cost you upwards of $3-4K if you can get one. Anyway, what type of cure was it? Most air dry beef cures use salt to prevent unwanted bacteria. If just air dryed such as dry aged beef, certain conditions of humidity and UV sanitation are usually employed to avoid illness. Because real Kobe beef (A4 grade) is so fat intensive I have come to the conclusion that the Japanese prep is the best. Simply cube the Kobe and sear on each side briefly. This brings out the maximum flavor of the Kobe and minimizes the loss of fat. Western traditional methods for Kobe do not work well because of the ultra high fat content.-Dick

Zip lock!-Dick

I have the 15l Harsch and it is outstanding! The use of any other type of crock without a water seal leads to contamination, scum on the surface and eventual loss of product. There are yeasts all around and what you want for your fermentation crock is the correct type of yeast such as that supplied by whey. Without the water seal other yeasts eventually make thier way into your crock.-Dick

What you purchased is a commercial grade beef that was both tenderized by punctureing and by chemicals. These preperations show up in chain restaurants and as low cost prepared meals in some grocery stores. I feed my dog better than that.-Dick

Much if not all of the high grade seafood is caught/farmed by individuals that for various reasons do not want to directly deal with the consumer. In fact, the perveyors such as Browne frequently take all the supplier can deliver and they are the only source for much high grade seafood. So other than frequenting the docks, sources such as Browne(I really don't know of another source as good as Browne) provide a needed service by interfacing between the harvester and the consumer.-Dick

Basically BS. I order dry pack 'Day boat' scallops in 8# containers from Browne Trading in Maine. No liquid to speak of, we eat them as sashimi when we first get them. Freeze the rest. Best sea scallops i have ever had!-Dick