budrichard

Cooking a 'suckling pig' is one of things that it is almost impossible to get wrong. Whatever your seasonings, brinings etc, the pig will correct for your errors! After 30+ years of 'Suckling' to whole hogs, I can truly tell you that simplest is best. But This fall I will try the La Caja China which calls for a spathcocked pig. -Dick

I have been ordering our mussels from Browne for many years now by the 10# bag or something equivalent. These are without a doubt the freshest mussels one can obtain today. In the 1950's we spent the summers in Maine and would use the mussels we got off the rocks at low tide for bait as there was no market for them. Eventually the wild mussels caught on with folks. My only comment is that the flavor is much milder than the wild variety. Thanks for the great picture show!-Dick

One needs to able to split the long bones and the option is to have you butcher saw the long way or split with a 'Bone Splitter'. Due to the risk, most butchers will not saw the long way so this is the tool to have http://www.wusthof.com/EN/database2.asp?p=Bone%20splitter . I have the 12" and it is quite a beast. A sure steady hand and a good eye are needed or you can lose a digit or quite possibly an arm. You also have to live with bone splinters flying in your kitchen. Bone will split/crack on the long axis whan the correct blow is struck, not for the faint of heart.-Dick

I eat at nice retaurants, I fly fish, hunt and enjoy many activities. I keep no journal for any of them as some do. I prefer my memories be kept in my mind and my time spent on the fish or whatever, besides who wants to read this stuff. Now if I could write like Hemingway, maybe.-Dick

There needs to be a bit of sanity injected into this Thread. I can think of a number of reasons why one would not defeat an interlock without obtaining the express consent of the OEM (Original Equipment Manufacturer). One doesn't know ALL the reasons for the interlock and the DANGERS associated with removal. I suspect these devices have a timer to limit the amount of heat produced, if the cleaning feature was left on long enough, the insulation might start to break down. As correctly pointed out, the insides will be extremely hot if you defeat the time delay. Anytime one defeats a protective device or interlock, one is aksing for an accident. Anytime one defeats a protective device or interlock without contacting the OEM, one is not being smart. BTW, abrief Internet search found the following: "In a known manner, the oven cavity 18 can be highly heated to a temperature in excess of 750° F., wherein the walls of the oven chamber or cavity 18 are self-cleaned by pyrolytic action. Such a phenomenon is more fully detailed in U.S. Pat. No. 3,121,158 to Hurko, the entirety of which is herein incorporated by reference. During a pyrolytic cleaning cycle, it is imperative that the oven user not be able to open the oven door 20, since the rapid influx of oxygen-rich air into the cavity 18 could result in an explosion of combustible gases generated therein, or hot, noncombustible gases escaping from the oven could injure the user. " http://www.patentstorm.us/patents/4374320-description.html -Dick

I was purchasing Bordeaux futures for the 1970 vintage in 1971 while living in Palatine, Illinois from a now defunct retailer in Palatine so I don't agree with your statement "Leo also led the retail charge on the 1982 Bordeaux futures campaign, before Americans ever thought of futures." I alternated between that store, Zimmerman's, Gold Standard and Sam's. Between all those stores I acquired some mighty fine wines over the years. -Dick

Most individuals know by now what is in wasabi powder or if they don't, they can look on the container for the information. We get fresh wasabi from Mitsuwa which costs $79.99/# and pure Wasabi powder from Penzey's. Frankly, the fresh root can vary so much that the powder is sometimes preferred for consistancy. But in any event, no one is using an artificial ester and not labeling as such selling wasabi made from horseradish as the makers of truffle oil are. My concern is that the over use of the ester can lead to headache which I have had from a restaurant preperation of rissoto made with truffle oil. The oil also does not taste very good to me. So its fresh or nothing for me.-Dick

I'm not sure that 45 seconds is long enough to reach 160F, the considered safe temperature. I boil for 5 minutes, the yolk is still runny and the white has somewhat set but this does not affect any usage in dressings or mayo and in 15 years we have never had a problem.-Dick

Any Bordeaux or Burgundy is long past its prime for 1960 and not worth spending any money on. Falling between 1959 and 1961, the 1960's were great values at the time. I suggest that you look for something else to from 1960 to celebrate with. -Dick

Sam's Wine http://www.samswine.com/ has been sold. A while ago there was a possible deal with Binney's that fell thru. An era has passed. I remember being greeted by Fred at 8am on Saturday mornings when I would do my Sam's run from Wisconsin as you can't purchase alcohol on Sunday until Noon!-On our way to the Lyric's Sunday matinee we would often stop at Sam's on the way. I remember a few cold days where I crossed my fingers that the wine would not freeze until the Opera was over. -Dick

Ken, I agree 100% with your very elequent Post! As PT Barnum once said"..........................." -Dick

Frankly I have never been impressed at any of the Fish Boils I have been to in Door County. They are rather plain affairs that for whatever reason have become the thing to do in Door County. A better use of whitefish is to sprinkle paprika and a little salt on top and broil. Whitefish is a cold water somewhat oily fish that stands up to that treatment. A little butter on top and it's excellent. Ray Radigan's, just South of Kenosha on Sheridan Road makes great broiled whitefish. We have been eating there for 30+ years. -Dick

A number of years ago, Vogue, yes, Vogue ran an article where the author actually purchased the chemical compound that is the truffle ester. Working with it was nauseating when they tried to dilute the ester. The author also supplied information leading to the conclusion that most of what's on the market is not real. Fresh truffles, white or black are expensive. We used to purchase freah but with the Euro and increased demand, the price is excessive. The potential for making money is enormous using artifiical ester. The fact is that you CAN'T tell what's real and what's artificial. Truffle oil preperations that i have had in restaurants always seemed a bit harsh. Now I will not eat anything on the menu not made with fresh truffles, period. I have no desire to purchase a product where I can't determine its authenticity. It's a little like wild Sturgeon Caviar, the price varies so much and the origin is so speculative, that its best left alone. Farmed like Sterling is a known quantity.-Dick

A few weeks ago I would have said any locally grown bird but today it's one fed on US grain and not melamine laced feed from China.-Dick

We regularly get Taylor Bay scallops(farmed scallop) and eat them like oysters. When I can get the large 'diver' type in the shell we eat everything. Maine regulations don't allow scallops harvested in Maine to be commercially sold in the shell, hence from Browne Trading we get shucked. -Dick

I put canning low acid foods, picking wild mushrooms and Russian Roulette in the same category. It's just not worth the risk. We can and pickle high acid items and so far, no problems but I am leery of pressure canning.-Dick

For those of that grew up in Wisconsin fishing and still do, we carry the impliments for fish fry with us. Bacon for rendering, frying pan, flour, salt/pepper, lemon if you need it. Simply fast. The important thing is fresh fish properly killed , gutted and kept cool. With the fire regulations today, we carry a cooler with ice to properly chill the fish until we can reach a place to cook. Broasted is a process the is basically a pressure fry, that is Patented/trademarked? by a compnay out of Beloit Wisconsin. they sell the commercial Broaster and breading. Had a lot of perch done up that way in Neenah Wisconsin. Sadly the restaurant is long gone. BTW Miso coated fish would have you laughed out of Green Bay and places farther North, politely of course! -Dick

If the corned beef is not hand sliced from a piece of Brisket fresh out of the steam table, then its not Deli. -Dick

Raccoons. big time! We had a small farm at one time and every time i put Maine lobster shells in the trash, the 'coons would just destroy the trash to get to the shells. We put the trash in garage and kept the door closed but we always found the trash destroyed. We initially thought that it was due to an oversight by one of us until I came home late one night and observed a 'coon lifting the door open with a paw to crawl under and get to the trash! -Dick

Most shops either have the fell removed for them or do it before sale. You will rarely find the fell anymore but if you do, you will know it. Always remove the silver skin but the fat is up to you. I remove it to allow any seasonings/charcoal grilling flavor to get into the meat and it makes a nicer presentation. To minimise meat loss in trimming, you need a truly sharp knife. Make a start under the silver skin and then you should be able to grasp the skin and pull towards you with tension while the knife slide along the skin/meat interface. A dull knife will cost you meat, it takes practise and time but you should end up with a nice looking product. Good luck! -Dick

We eat a lot of scallops from Browne and they freeze just fine. We once found a packet about a year old, no problem but we go thru an 8# can in about 3 months.-Dick

Ask any qualified Fire Marshall or Fire Inspector about the wisdom of installing a commercial unit in a residence. While your at it, contact your insurance agent and explain exactly what you intend to do. I'm sure that down the road some of the individuals installing these commercial units in a residence will win the 'Darwin Award'! -Dick

Two of your requirements may be at odds. Living on Campus and off-campus from Gilman Street to Washington Av, a vehicle is not required but there are students. Remember Madison is situated on an ismus between two lakes, Monona and Mendota. One can go West of the Campus, and South. To go East you have to go to the other side of Monona. The campus is now huge, extending from about Gilman Street now to Eagle Heights. Shorewood presents an interesting area because one could easily walk to the Campus Bus and be at the Union in about 10 to 15 minutes depending on the time of day. If I was to live in Madison again. I would live in Shorewood. Shorewood is an older community with a high tax base and the streets are like a rabbits warren. The tax base and housing cost effectively precludes students. Good luck.-Dick

Having lived in Madison for nine years while attending the University of Wisconsin, I know my way around 'Mad City' very well. We last lived in Graduate Student married housing in Eagle Heights which really a part of Shorewood. Our daughter went to the Shorewood School System and we found the area very wholesome. With the short commute times, I would not base where I lived on anything other than an area that met my budget and my living space requirements. Certainly living near the Campus is cosmopolitan but can be seedy. Most of the people I know, live outside the City now.-Dick