budrichard

It continues to amaze me that once something is in print, it becomes gospal. If anyone can give me a reference to scientific journal that says skate should smell like ammonia, I would appreciate it. Until then, the ammonia smell indicates skate that is decomposing, period. BTW I had skate soup in a Korean restaurant once. Essence of garlic and heat! -Dick

From a heat transfer standpoint, a 2mm cooper pan will heat faster than a 2.5mm cooper pan, the inside coating material and thickness being equal, once they are up to temperature there is no difference. Heat flow is heat flow as long as the conductivity of the material is the same. What drives the flow of heat is the temperature gradient across the material, the higher the gradient, the higher the flow of heat, as the material in contact with the inside of the pan heats up, the gradient decreases and the flow of heat decreases, if the outside of the pan and the inside of the pan are at the same temperature, there is no flow of heat. In practical terms, the inside of the pan is in contact with the atmosphere and convection with a little conduction keeps the pan inside temp lower and there is always heat flow. So why 2.5 vs 2.00 mm?, durability plus if you take the thickness of the lining to the limit of thin, you will eventually be cooking at the flame temperature(I hope we all use gas!). I suspect that by trial and error 2.5 was established as optimum and 2.00 is an attempt to economise. Why tin vs SS? Tin was the first process used and easier to manage then performing a bond between copper and ss using heat and mechanical rolling and forming.-Dick

"After 6 hours in a 65C/150F oven. Final temperature is 55C/130 F – rare. " I can't think of a better way to ruin a piece of beef! We roast at high temp of 500F until an internal temp of no more than 100F and then rest. The high temp browns the beef and puts a nice crust on it, the resting allows the beef to be rare i.e not bloody red but a uniform light pink. Individuals that like a well done piece get the ends. There may or may not be liquid in the roasting pan upon the finish of cooking, but there will be jus after resting. The above can do a 17# rib roast in about 3 hours total or any smaller roast in a faster time frame. The key is high heat and resting. Long slow cooking yields a gray 'yucky' product. -Dick

1. Saltpeter is Potassium Nitrate for the chemists. I obtained my 6oz jar about 20 years ago and it is still going strong. (You use very little in the process). It is a preservative that is a common item in smoked foods but is used in corning to preserve the color of the meat otherwise it becomes a dull gray. 2. The thin sliced product that you get in many deli's is not really corned beef. A good deli will have a round of corned beef on a steamer table and will hand slice the corned beef to order. Why there is a difference, I can't answer because I don't eat the thin sliced product, in fact I run from any deli that serves it. The best deli's are on Long Island and in New York City, hands down. Until you eat from one of these deli's, you don't have a good benchmark. In New York City, I suggest Russ & Daughters, probaly the best deli anywhere in the world. 3. Stop purchasing the commercial product and prepare your own. I guarantee that it will out perform anything you get in the grocery store in cryovac! -Dick

Corned refers to the curing process using salt and generally a little salt peter for preservation and color retention. The rest is based on the quality of the brisket, spices used and the method. So 'corned' does not imply a uniform method from producers. The stuff you see cryovaced is an industrial product using tenderized brisket and infusion of spices and preserving agents. To reproduce 'Deli' style, you can do the process yourself. Obatin the higest quality brisket you can get. Purchase some salt peter. Prepare lots of raw garlic with coriander seeds, black pepper corns, ceylon cinnamin sticks, star anise, cardamon, feneugreek, mustard seed and whatever else suits your taste buds. Put it all with a salt water mixture into a 2 gal freezer bag with a 1/4 teaspoon salt peter. Refrigerate and wait 3 weeks turning daily. -Dick

Before we fished out the Grand Banks and before the age of air freight, European nations fished the cod on the Grand Banks. The only method of preservation was salt for the voyage home. That is the reason that their are salt cod recipes in every European culture. Why the Scandanavans used lye is beyond me except that maybe they burned so much wood to keep warm, that they had lots of ashes. The fish were gutted, split and thrown in the holds with layers of salt. Read 'Captains Corageous' or view the movie for an idea of what it was like.-Dick

The '$5.99' Prime Rib dinner is a completely artificial product. It is Select Grade beef at best that has been tenderized by needles, soaked in a tenderizing solution(Au Jus) and lastly packaged in CryoVac for preservation. All that's need is to reheat. -Dick

I was fourteen years old before I discovered that the Mass was not always in Polish! My relatives lived in South Boston and I can say Ga-lump-kee or 'pigeon in a blanket'. Great soul food for me. -Dick

Thanks for the link to the Vettal review. Dinner is just around the corner! The North Shore again has two superb restaurants again! -Dick

Lunch was simply sublime! I brought a bottle of Pol Roger and a 375ml 1999 Whelener Sonnenuhr BA, while my buddy brought a Puligny Montrachet and a 1970 Chateau Pichon Longueville. The girls did not drink that much and they drove home. This was the best lunch and maybe the best meal I have ever had in a restaurant. I generally don't provide menu information but in this case I will. Carlos & Debbie Nieto, Hosts Ramiro Velasquez, Chef de Cuisine Valentine’s Day Celebration Luncheon 2005 February 14, 2005 Amuse-Bouche Iranian Osetra Caviar 1 oz., with Assorted Garnishes ($90.00 Additional) ♥♥♥ Black Trumpet Mushroom Custard with Truffle Consommé in a Puff Pastry Shell ♥♥♥ “Hot and Cold Foie Gras” Pan-Seared Hudson Valley Foie Gras with Grenadine Infused Caramelized Onion; Medallion of La Belle Farms Cold Foie Gras on Banana Bread with Vanilla Syrup (Additional Charge $13.00) or Mixed Lettuces with Baby Beets, Candied Walnuts, Champagne-Cranberry Vinaigrette and Cabrioles Cheese or Wild Burgundy Escargots in Brioche à Tête with Artichoke Hearts and a Roquefort Pernod Cream Sauce or Pan-Seared “Mano de Leon” Scallops with Seasonal Wild Mushrooms, Pousse Pierre and an Espresso-Port Beurre Rouge or Maine Lobster Bisque with Lobster and Caviar Salad ♥♥♥ Passion Fruit Sorbet ♥♥♥ “Composition of Duck” Slow Roasted Miso-Coffee Glazed Duck Breast; Poached Duck Breast Wrapped in Guinea Hen Mousseline; Duck Confit Rillette and a Kumquat Gastrique or Herb Crusted Australian Lamb Loin with Vegetable Gratin, Creamy Polenta and a Caramelized Shallot and Sherry Gastrique or Butter Poached Australian Lobster Tail Feuilleté with White Asparagus and a Shellfish-Truffle Emulsion or Blood Orange Glazed Wild Striped Bass with Sautéed Belgian Endive and a Fennel Vin Blanc ♥♥♥ “Sweetheart Cake” Raspberry and Dark Chocolate Gateau Glazed in Chocolate Ganache ♥♥♥ Petits Fours Any Course May Be Substituted for a Vegetarian Course Upon Request Degustation Lunch $48.00 Degustation Lunch with Wine $80.00 The amuse was a slice of cold smoked salmon with a piece of potato, cream frache and a tiny dollop of Osetra caviar. I had the Foie and the Duck Composition which was not only artistically prepared but maybe the best Composition i have ever eaten. The truffle consomme in pastry was excellent. Along about dessert, I didn't have a care in the world. There were no ballons or any type of gaudy decoration. Just great food, pleasing atmosphere and service. -Dick

For those that think that the Codes are something to be trifled with, I suggest that you talk to your local Fire Investigator. He will tell you that in almost every case of a fatal fire, it resulted from either non adherence to Fire Codes, faulty equipment or an open source of ignition(flame). If you have never fought a fire either for real or in a 'Burn Down' building under training, you have no idea of what potential you are dealing with. The Codes are there to save lives. They were developed because before Codes, there was unacceptable loss of life. End of topic for me. -Dick

Don't be sorry, a lot of good information is being discussed. By way of background, I am a Nuclear Engineer. In my career, I was a Senior Reactor Operator licensed by the Nuclear Regulatory Commision. In that position on shift managing Nuclear Reactors, I also was the Fire Chief and so trained to direct the suppression of fires. (These are the types of people that initially died at Chernobyl). When I became Operations Manager, off shift, I was also the Fire Marshal who the Fire Chief's reported to. So I have considerable experience in dealing with NFPA and other applicable codes. The way it works with most codes that I know of including the American Society of Mechanical Enginerrs that governs all manufacturing, installation and testing of Nuclear Power pressure retaining equipment is that the Authorized Insurance Inspector verifies that what you are doing is to the applicable code including NFPA. They have seperate inspectors for the various disciplines. If you are not following code you lose your insurance coverage and therefore cannot operate. The same applies to home coverage. The various codes, whether Fire Protection, Electrical, Plumbing are there for your safety. To install a Professional range in a residential home without meeting code is unsafe as previously stated. The comment about fans and hoods is correct. Over our Viking 4 burner has a two fan ducted hood that covers the entire range. The duct work is about 20" in diameter and leads to the outside. It is there heat as much as smoke and odors. With both fans on, it sounds like a 'Tomcat' spooling up before launch off a carrier. For safety, I used to keep a portable Halon unit but with the demise of Halon, I now have Co2 and dry powder. Oh yes, I also was Director of Nuclear Safety.-Dick

I beg to differ with you. You cannot install a professional range in a residential home unless you want to meet commercial NFPA fire code requirements. Residential ranges are designed to meet NFPA residential fire codes and all of them are severly limited in heat output. The Viking has 15,000 BTU/Hour burners and does still not put out enough heat to properly use a wok or brown in a large pot containing a lot of food. Some ranges have a burner that puts out greater than 15,000 btu/hr but the other burners are much less than 15,000. If I remember correctly, the AGA falls in this category. The reason for that is that the total heat laod of the range must stay below a certain value. At 80F and above, a range, even if turned down, will require constant A/C and is just not suitable. An AGA for the home is very impractical and the ones I have seen have been purchased to impress and receive very little actual use. The closest that one can come to a commercial Vulcan is a Viking. The heat is less but the functionality and durbailty of the Viking I have is great. I initially tried to install a Vulcan in my home but quickly learned that it can't be done. I investigated the AGA but quickly came to the conclusion that it was impractical, the burners did not have equal heat and had become a status symbol.-If there are any AGA owners and users on this forum, I certainly would like to read thier experiences.Dick

I've drunk and collected vintage wine for 30+ years. The wine reviews from people like Parker use the pshcological premise, that if an expert tasted this and found these tastes, then I should be able to also. In fact, the reviews are actually literary exercises and not extremely helpful. Look at the posts on wine in this forum. I really don't think that the people posting these tomes, really experience these things but want to impress. I don't read the reviews at all anymore. I purchase after tasting or in some cases futures for Bordeaux and Sauterne. For German wine, I have my importer obtain the wine from growers/vineyards that i know the quality and have a long standing relationship with. -Dick

An AGA(at least the original ones) is ALWAYS on and supplies instant heat on at least one burner surface. So you get instant hot and you can move the pan to control the heat. The downside is that in the summer, you need a second range if you live in any climate that gets above 80F. I purchased a Viking many years ago and have been extremely happy. As much heat as Fire Codes allow for a residential purpose and just about bullet proof. In the summer, if using the oven we have to turn the A/C on for the duration of the oven cook time but the Viking does not require constant on to use the burners. -Dick

Cook's uses the pschologial premise that there is a better way to do something and I will show you that way. In fact it is a marketing ploy just like the marketing ploy that Rosengarten uses when he tells you that for paying him money, he will tell yout what to purchase by doing the same research you could do for free. Cook's actually has no idea about beef and pork standards and don't ever consider whether one is using select or prime beef, adulterated pork or natural pork. One of the last issues concerned why the pork wouldn't brown. Probably because they were using adulterated pork. I glance at the issues in our library and am continually amazed by the juvenile nature of the publication. Glad someone else views this mag as I do. -Dick

Your caul fat was NOT fresh. It should not be rancid instead it should smell very clean with a slight odor such as pork. Find a supplier that will sell it to you fresh. We freeze ours and do not thaw in water and it works fine. An indespensible ingrediant for game birds and larding exterior surfaces of meat. -Dick

Carlos will again be serving lunch for Valentine's Day this coming Monday. Ballons and all will not bother me. Since it is Monday, there is no corkage charge. I am bringing Pol Roger and my buddy who is in the trade is bringing another bottle of I don't what. I am sure that we and our wives will enjoy ourselves. See you there! -Dick

I couln't conceive of using my Falk with SS covers! Besides the great cooking qualities of the Falk, it just looks great! I have the large saucier and while it is heavy, it is great to work with. The large Saute pan is quite a handfull but I like and use it so much, that i am ready to order another as soon as Mike gives me a good deal!-Dick

We have tried the different Anchor Bar Wing Sauces and frankly we like our own better. It is just unsalted butter, McIlhenny's Tabasco (I can't stress enough that it MUST BE McIlhenny's; my wife ONCE tried to economise with another Tabasco and EVERYONE agreed it wasn't as good!) and whatever else you want to throw in. We also bake our wings in a 550F oven and it dosen't affect the quality of the product. Today's chicken has so much fat, that deep frying is not needed. -Dick

I have a complete set of Falk along with the roaster (I wish he had a bigger roaster) and stock pots purchased from Mike and I can unequivocably say, that they are the best i have ever used. After we got the Falk, EVERYTHING else went out the door. We don't worry at all about the finish and just wash them. I believe that Falk offers the greatest number of pieces which is a benefit. I don't purchase different brands because i like the pots and pans to perform alike. Unfortuneatly, Falk does not offer a copper Turbot poacher. I had to order one from another source tin lined. It's not here yet, but will post on it when it arrives. You can purchase aluminum for half the price but I don't cook in aluminum. -Dick

Roland is back in the kitchen. In fact, I called last Saturday afternoon to make a reservation and told the person that answered that I wanted to make sure Roland would be in the kitchen for lunch this coming tuesday. The caller informed that I was talking to Roland and that indeed he was back! Lunch last Tuesday was very good. There is a prix fixe menu for $35 which consists of an appetizer/salad/soup choice , entre and dessert. January is the slow season so there was only one other table occupied with three businessman. The service was impeccable, food very good and we found a bottle of Bordeaux for $38. Unfortuneatly, Champagne is $16 by the glass, so the wine brought the tab up. I personnaly want Le Francais under Roland to succeed and will be having dinner there in the not too distant future. It was very nice to see Roland back and talk with him. -Dick

Boiling or high temperature will kill organisms but will not destroy toxins or heavy metals/PCB present. Kosher sea salt was formed from dried up seas from eons ago and is very pure and safe. It is sea salt. What it does not have is contaminants which are in colored salts and may or may not be safe. Sea water or kosher salt dissolved in water, it doesn't make a difference. -Dick

At the Oscar Meyer plant in Madison Wisconsin, the saying is: 'Everything but the squeal'! -Dick

When whole chickens go on sale, I purchase them two at a tiime. Save the wings for Buffalo Style, debone (don't forget the oysters!) , the carcass and leg thigh bones of the two birds are the base for chicken soup of whatever ethnic variety you want. The rest of the boneless meat can be used any way you want. The skin is rendered and the Schmaltz used as described. The cracklins ala duck are used as is or on salads. Had duck Pomme Frites the other night! After the soup is done, you can debone the cooked chicken that was left on the bones and use it in a chicken dish like tetrazinni. Only problem is that it is mushy. We always add uncooked chicken to our stock about 30 minutes before serving. The texture of the chicken is much better than letting it cook for a couple of hours in the stock. -Dick