jayt90

Your chicken will be fine, but discard the marinade rather than use it in a sauce. Portions should be small, and a wide variation on the plate. Avoid white flour and sugar completely. That means whole wheat or multigrain bread (breakfast and Yorkies). Steel cut oatmeal is great for breakfast, with nuts, a small amount of cut fruit, and a pat of butter. No sugar, but a splash of milk is good. Desserts are a minefield, so offer a selection of cheese with whole grain crackers.

Is chicken fat or schmaltz the preferred frying medium?

You could try rehydrating a few but it may be too late. Braising in sauerkraut or adding sausage to a cassoulet may work. I would switch to lambskin next time, and try to get higher humidity in the smoker with a water pan. Your time and temperature seem to be fine. A Thermapen should fix the temperature difficulty. You can get several types of natural casings over the counter at Highland Farms in Toronto, including lambskin and caul.

Could the smoking be too hot or too long? The internal temperature should just reach a safe zone, 145 F. If you try lambskin, results may improve. The sausages will be smaller, however.

Fennel seeds are somewhat coarse and unreliable in a sausage mix, but ground up fennel was a revelation to me, and I wondered if fennel pollen was similar. I haven't tried the pollen yet, but I'm very happy with ground fennel, coriander and cumin in sausages.

Balsamic vinegar mixed with 50% water is a fine substitute for red wine. Sherry vinegar plus water will sub for white wine. Julia Child used dry vermouth as a general substitute for wine, as it is low cost, loaded with herbs, and keeps well in the fridge after opening.

I was thinking the same thing: Ziploc medium freezer bag, but kept in the fridge since freezing may affect the texture.

I tried this, and the vinegar/sugar settles on the bottom and a slight crust is formed. You really have to cook the rice, then fold in vinegar, salt and mirin while it is still hot.

The raw material for saltpetre in the 19th century was seabird poop (Chile), bat guano, or barnyard manure. Saltpetre is synthesized now, and still favored over nitrites in some parts of Europe.

Horton is based in Markham, Ontario. If you contact them, they will locate a nearby vendor. http://www.hortonspicemills.com/areas-served.php I use Kirkland Herbed Seafood Rub for broiled or grilled seafood. rub, containing lemon peel, garlic, salt, paprika and herbs. Sometimes I use ground fennel seeds, through a sieve.

I have no interest in half baked California Bulletproof diets. In post #5 I adapted Tibetan butter tea to butter coffee. Just two long familiar ingredients. You are reading too much into a simple method.

Somehow coffee and a tablespoon of butter seems better than adding a mixture of hydrogenated soybean oil and HFCS.

I tried butter coffee today, and will do it again. I brewed a 12 oz pour-over of Santa Helena (Costa Rica) beans,1 day old, directly into a Vitamix bowl, with a paper filter. I blended with 1.5T Sealtest unsalted at high speed for 2 minutes, and then poured my mug of steaming, creamy coffee with a slight foam on top. This does not taste buttery or greasy. The fat is absorbed into the acidic coffee, and the beverage is mildly full flavored, with a creamy base. It is similar to full city coffee with 35% cream added but no sugar. More intense, but similar. Each sip and you want more. Not many coffees are like that, while easy to brew.

I would be worried about thermal shock or breakage. I have never had long life from clay pots or glazed pottery. I started using the Emile Henry tagine several years ago and it is almost bulletproof In comparison.

It probably should be sterilized before rolling and tying.

Wen you decide on a recipe, replace the oil portion with butter, and add some more.

For richness and light color, it's breast of veal. A dog would be delighted with the leftover tendrils.

The skin has a lot of gelatin, and I used some of it in a brandade. Too much and it discolors, but the paste is surprisingly tolerant, as I add it to the Vitamix. Salt cod with skin on is is usually available in Pan Asian stores with a Caribbean following. Also the sole Portuguese store in my area. I like both of the dishes you have described and will try them.

You are on the right track. Don't depend on local or farmers' cuts. I have received thin steaks, and strange ones like wing steak or steak roast by trusting the abattoir. You won't get skirt, hanger, flank or brisket from the hind, but you can ask for thick cut tri tip, or bavette from the sirloin. I would request a long shank, 10-12" , and also the ox tail. Be sure to study the meat butchering charts before you talk to the butcher.

Most publishers will demand testing. You could self publish, or blog. If you choose that course, establish a forum here, and present your theories for home cooks to test.

I had a pound of boneless Nova Scotia salt cod in the fridge, and decided to make a simplified brandade. After freshening 48 hrs., I poached and flaked, then added it to garlic fried lightly in evoo. Added a cup each of cream and prepared instant mashed potatoes. A short cut, but it worked. Finished with a layer of panko crumbs in the oven for 25 minutes. This way I avoided pulverizing everything and putting through a sieve or food mill. I enjoyed it just as much as the traditional brandade paste.

The eG thread , "Salt Cod Diary" http://forums.egullet.org/topic/136449-salt-cod-diary/?hl=%20salt%20%20cod is worth looking at for fresh or salt cod ideas.

I haven't heard about fear of pork trichinosis in recent years. The incidence is 1 in 100,000, and mostly from bears or pigs raised outdoors. http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5809a1.htm. Salt curing will not kill the nematodes, but slow smoking, as in traditional Smithfield hams, should be effective.

I buy smoked shoulders from Quebec, at just $2/lb. Easy to find, and always rewarding once you accommodate the difficult carving issue.

I use a CC knock off from China, once every two months. It was a no brainer at $25 including shipping. It is flimsy, and has awful instructions, but once I got the hang of it, it worked well. I use it in front of the TV. For those of us who are less than fastidious, it is a good choice, along with a fine steel.