jayt90

I think Alton is referring to a residual build up of oil flavors after a number of single uses. He recommends wiping thoroughly with a paper towel or cloth after use, but there will always be a residual surface, and this can build up over time. We will have to trust him on this, but I have not noticed a problem with these oils (haven't used grapeseed). I have also used olive oil, subflower oil, and corn oil with no long term effect. I don't usually get a really long term, however, since baked on crud has to removed every month or two, and I start over with re-seasoning.

I can't answer your questions, but I would be amazed if Maldon's got the nod. It is quite expensive here in North America, and used for final seasoning or appearance. I can't find Maldon's flaked salt locally, but I do have a 3 oz. pouch of Celtic salt from Britanny. That set me back $8.

If a fishmonger is not sure of a fish's origin, there are times when I may buy it anyway, rather than find another store. It pays to know the season for most species. The north west group says Pacific Halibut is on now. I would expect wild west coast salmon a little later, and most sockeye in the fall. In the east, shad is still available from the northern tributaries, and even in Ontario, the smelts are running, with pickerel not far behind. (I am finding pickerel fillets almost all year, so it might also be farmed now.)

There is a wide variety of farmed fish, including rainbow trout, greyling, and steelhead. I have noticed that a lot of smoked salmon from Norway is now labelled steelhead, and I doubt if it is wild.

What are the processing requirements for Kosher salt? Does it have to be from a mine? No additions like iodine or calcium? Can it be similar to the pickling salt I buy, apparently from a Detroit mine, one mile under the city? Were the origins of Kosher salt from the dead sea?

Let us know what you get, and how it works out... By the way, the 55mm Micro Nikkor was legendary in its day, though it went to 1:2. Still a good option on the used market. Then again, a 90 or 100 from a current lens line may be as light and useable.

I haven't researched the latest point and shoots, but I know that past versions have placed the macro mode at the short end of the zoom range, i.e. wide angle only. This is done because it is easier and cheaper for the lens designer, there is greater depth of field, and it is more hand holdable for the user, but at the expense of distortion and a more natural perspective from a longer focal length. I have a 100mm Canon macro, and it too is large and heavy, with a rugged metal body. A superb lens, but the 50mm would be more practical in a restaurant, especially if I had a lightweight one with a non metal barrel. I think Sigma or Tokina would be a good starting point to look at one. This is becoming more important to me as I get closer to acquiring the Eos 20D.

This is basically a magnifying glass over your lens? Does anyone else have any experience with these? Or other advice on lenses/cameras? ← Yes, these are like reading glasses, and are measured in diopters as well.They are not the best way to get close, nor is the 28mm lens you mentioned earlier. The best option, on a budget, will be a 50, 90, or 100mm macro lens, used, possibly from eBay or a reputable store. Canon and Nikon have made thousands of them over the years, but there are other good brands such as Sigma or Tamron. The mount should be specified for Canon or Nikon manual focus. These lenses are distortion free, super sharp, and of course will focus from a few inches to infinity. The close up lenses will not focus to inf. and are less sharp, especially at the corners. Even if you get close with a 28mm, there may be perspective distortion, with the subject appearing too 'in your face', and the background wildly spread out. You can also look for a bellows or auto extension tubes to make any of your lenses go closer. These are more complicated to use than the macro lens.

Unless you have a commercial oven with a high output broiler, most steaks will be much better pan broiled, as Tim suggests. The cast iron pan will transfer more heat, quickly, than a household range can extend downwards by radiant heat. A steak house will broil at 1200F and bring it to you on a plate warmed to 500F. Most home BBQ gas grills will work well on a steak, as the heat radiates and flows upward, but they don't have the massive BTU's of a commercial broiler. If you need more output, a simple kettle charcoal grill will suffice.

If you have a question about Korean food I'll try to answer it, if I can't I'll even call the Korean cooking school or the Korean cultural center in LA. But it's easier for me to find it if you post in the elsewhere in Asia forum. ← Thanks for your reply. I was hoping you might read my request. The salt is probably commercial, as it was only $3. for a small shaker, perhaps 8 ounces, in a Korean market in Toronto. I have a few more Q's about Korean foods, but I'll put them in the Asian section.

Anyone help me with a Korean salt, called Roasted Salt. It is very fine, cakes easily, and slightly beige. I has a good, long lasting taste. I don't know the origin, the processing, or best use.

I found the wetstone/steel treatment slow and ineffective, until I got a diamond treated stone, and a diamond steel. The stone works so well, and quickly, that touch up can be done with my old steel, or ceramics.

If you find a recipe that can use concentrated chile oil, then it may be worthwhile to use a traditional Chinese method to make a very hot oil: Heat a wok over a high gas flame and add peanut oil ( or other oils with a high smoke point, such as grapeseed, mustard, or walnut). When it gets close to the smoke point, add dried chopped peppers, a few at a time, and cook for a few minutes, until the pepper heat is extracted into the oil. There will be a certain amount of light, peppery smoke in the kitchen, and you should avoid breathing it, or getting it in your eyes. When cooled, strain the oil and reserve in a jar.

Quite a few years ago, fish restaurants always had a few items for fish haters. Usually steak, burgers, or chicken. But swordfish was always included in this category, and sometimes halibut or sole. Alas, swordfish disappeared from the menus in the 1970's, and I never tried it. Does anyone know if it was truly the best tasting fish for fish haters? Is it available today, on a limited scale, without mercury? Will it ever make a comeback?

I learned how to make Jambon Persille from French Provincial Cooking, by E. David. She suggestts using leg or shoulder, and I always preferred the shoulder, fresh or smoked, but soaked first. It gets marinated with white wine spices and herbs in the fridge for a few days, then gently braised and cooled. The reserved marinade is prepared by simmering with a pig's foot so you have a quart of clear gelatinous filler. Then the pork is pulled apart and layered in a crock, with alternate layers of chopped parsley. Each layer is dampened down with the gelatinous filler, and this is used to top it off. The crock is set in the fridge for 24 hrs., then removed upside down and served. It's an excellent warm weather entree.

I use the 7" stainless clad carbon knife from Lee Vally. It gets abused a lot, and no nicks or corrosion occurs. It was a good intro for me.

I would like to see more food available nuked and properly labelled. I think some potatoes are processed this way, but I don't see it on the labels. Some will grow, and some won't. Pig Ears for my dog have been irradiated for several years now, and the symbol is on the package but you really have to look for it. It is black on dark green, and not a familar symbol. Dogs seem to like them, and it avoids the salmonella problem we use to get with this product. To me the ideal fresh food to be irradiated would be fish, as it starts to decay as soon as it hits the deck. I would like to get two or three more useful days out of a dressed fish, flown in from the ocean or lakes. Is there any activity in this area?

First of all preheat your oven, as high as it will go, while the pan is preheating on the burner. Season and coat the steaks lightly with oil. Sear the best side 2-3 minutes, flip over and do the other side 2-3 min., uncovered. Really thick steaks will take a little longer, but don't overdo it or they will be burnt. Then put the pan in the oven until you get the medium finish you want. You can tell by pressing the flesh ( a good skill to learn), or by a quick thermometer probe.. I take mine out at 130F but you might be happier at 140F. Transfer to a platter while you deglaze the pan. Watch for Alton Brown's take on the perfect steak, it will probably be re-run.

I need some new ideas for chicken wings. Any thoughts for grilling? Slow Cooking? Sauces? Oven wings? How can I cook them so they are lean (no excess fat) yet juicy? Do you have a great home made sauce to share? I need help, since my wings are not consistent.

A cast iron pan heated to a smoking hot level should grill better than most open flame gas grills. The only open grill that would have the same high intensity would be charcoal. You won't get grill marks with the pan, but there will be a nicely burnished surface, if the steaks are lightly coated with oil or clarified butter. Alton did a show on a steak seared on cast iron, and finished it by putting the pan in a very hot oven for a few minutes. It looked like perfecion!

The April 2 Vintages release is fast approaching, and there are a few interesting items in my arbitrary $15-30 range, worth looking for. Osborne's Special Reserve Tawny Port at $18, leads the pack. No indication of age, but hard to resist at the price. Natalie says it's a good value. Penfold's Bin 2 Shiraz Mourvedre 2003, $20. Previous bottlings have been good, and a fine introduction to their Bin Series. Dornier Donatus White 2003, $19. Worth a shot, as South African whites are getting a lot of recognition, finally. I recall when David Peterson placed an embargo on S.A. wines, thus helping to set back the industry years behind other wine exporting countries. Now they are catching up. Cono Sur Res. Chard. 2003, $14. A medal winner from Chile. Chateau Marsau AC Cotes de Francs 2001, $28. Parker calls this wine a sleeper (and not only this vintage) giving it a 90. It will be hard to get, and I'll have to check out availability on the vintages.com search engine, as I can't get to a major Vintages Corner on Saturday. Mas Janeil 2001 AC Cotes de Roussillon Villages $16. Stephen Tanzer says it reminds him of Chat. de Pape, so I'll have to try it and see... Serrata Di Belguardo 2002 $20. Well rated by the Spectator. Good Italian wines at attractive prices have always been elusive, so I am defintely hoping to learn something here. Martinez Bujanda 'Conde de Valdemar' Res. 1998, $20. Well aged, and modern Rioja in style; I have only old style rioja in my cellar, so this will be a nice comparison.

It happened to me when I discovered that traditional, old burgundies could appear dead when decanted, then open up for a mere half hour with tremendous breadth and depth, and then die when the last two servings were poured. Best of all, the revelation came via a 1959 Chambolle Musigny les Charmes, acquired from a sale bin at Astor, fifteen years later, for a few dollars. Even better, I learned that the experience can be repeated, but often it is not, and the expense is much greater now.

I have not heard that about skates, or sharks, but it may be true. The ammonia smell, whether it's from age or purpose, is easy to detect and avoid when purchasing.

I like skate when I can get it, and usually serve with black butter sauce. I have never bought the line that it tastes like scallops, and besides, dishonest fishmongers cut rounds out of a skate to sell as scallops. I always smell before I buy, because it will take on the smell of ammonia if it is too old.

The mushroom supreme sounds like it's a cousin of the equally revolting poutine. It even rhymes. Hate to be mean but your recipe isn't much better for a chili. It's more of a beef stew. Call it that and no one would make a comment. The "chili" is a few Jalapenos and that's it for the chiles? The chile powder (i.e. 1% chile, 99% gunk) is "optional". You might want to discover dried chiles. ps Orthograpic note: the dish is chili and the main ingredients are fruits called chiles. ← This is not only mean, but catty. The recipe uses 8 jalepenos and a quantity of chili powder for 1.5 lb beef chunks, carefully chopped and braised. I doubt if the powder is 99% gunk. Most spice companies would make sure they provided what the label says: chili peppers, ground up, with some seasoning. I saw a recipe like this, a prize winner, in Esquire, ca. 1969. I'm glad to be re-acquainted with it. The Esq. recipe had poblano, serrano, jalepeno and other dried chilies, but chili powder and beer were also included.